This cocktail was the serendipitous result of a shipment of Balcones Baby Blue Corn Whiskey and a book that Rickhouse General Manager Joe Alessandroni was reading on the Comanche Indians. Both the Whiskey and the Comanche tribe are from Texas, and the pair inspired this western cocktail. The young whiskey has notes of sweet corn, pair well with applejack, Cynar, and an easily-made tobacco tincture. The result is a boozy yet well balanced drink, a little smoky, with a hint of sweet apple.
Corpse Reviver #5
The Corpse Reviver is a classic “equal parts” cocktail, which Joe Alessandroni likes for its deceptive simplicity. “With a lot of cocktails you can add a little more of something if it doesn’t taste right. This is all about balance. You need to have great ingredients.” The result is a fresh, perfectly sweet-tart cocktail made from tequila, pineapple gum syrup, lemon juice, and Cocchi Americano.
Rye Maple Fizz
Over time, egg whites were replaced with soda water as the primary fizz agent in cocktails. Luckily the traditional Fizz is making a comeback, especially at Rickhouse, where it’s been tweaked into this wonderful fall drink. Freshly grated cinnamon perfumes the frothy egg whites with warming spice, and Old Fashioned bitters forward the cinnamon flavor. Grade B maple syrup adds a hit of maple that’s the perfect complement for smoky, earthy rye.
Flor de Muertos
The first sip of this cocktail is fruit-forward and a little tropical, thanks to a combination of fresh lime juice and Velvet Falernum. Yet almost immediately, mezcal and reposado tequila make themselves felt, and this becomes a dusky, smoky cocktail.
The Close Call
This tall drink takes its inspiration from traditional fall flavors—apples, maple syrup, and cinnamon. Genever adds a hint of malt that's enhanced by the smoky taste of whiskey barrel aged bitters. Shaken with heavy cream and poured over crushed ice, this cocktail becomes like an adult milkshake. A final swirl of Six Grapes Port adds a beautiful color and just a hint of grapey sweetness.