Daniel Hyatt made the best damned cocktails. Here are 20 of them.
The original bar manager of The Alembic, Daniel Hyatt, passed away last week. He was an amazing bartender and helped to usher in the new wave of craft cocktails in San Francisco. I live down the street from The Alembic and went there often. All of the original bar staff were amazing, and many have gone on to run cocktail programs across the city. He hired well, he remembered his regulars, and more than anything, he knew how to invent a remarkable drink. If you want to remember him, why not make one? Here’s a compilation of all of the Daniel Hyatt cocktails I could find online, with citations when available. I’ve edited the formatting for consistency. He’s most well known for the Southern Exposure, but my favorite was the Promissory Note. There’s a lot that has been said elsewhere, so go read something else like this to learn more about him.
The Promissory Note
¾ ounce El Tesoro Reposado Tequila
¾ ounce Dry Vermouth
1 ounce Domaine de Canton ginger liqueur
1 barspoon honey
Dash of absinthe
Place all the ingredients with ice in a mixing glass and stir 30 times. Strain into a chilled cocktail glass.
Squeeze a lime zest over the top, then discard the zest. Sprinkle lightly with cinnamon.
Garnish with a thin, round radish slice.
Source: https://dinersjournal.blogs.nytimes.com/2009/05/12/absinthe-beyond-the-mystique/
Southern Exposure
In a shaker about a third-full with ice cubes, add:
1 ½ oz Gin (recommended: Beefeater, Tanqueray, Junipero)
¾ oz celery juice
½ oz lime juice
½ oz simple syrup
3 to 4 mint leaves
For Celery Juice:
Using the fine side of a box grater, grate a celery stalk over a bowl to produce juice. Strain juice to remove pulp.
For Cocktail:
Chill a cocktail glass in the freezer at least ten minutes.
Shake gently to blend and chill, then double-strain into the chilled cocktail glass through a fine mesh strainer.
Garnish with a large mint leaf that’s been lightly clapped between your hands to release its aromatic oils.
Source: http://www.homebarbasics.com/southern-exposure/
The Vice Grip
¾ ounce Araku Rum & Coffee Liqueur
3 ounces Brachetto D’Aqui, chilled
About 2 ounces porter foam
Build this drink in a slender, straight-sided liqueur glass or flute.
Pour coffee liqueur in first, then add the chilled Brachetto. I
In a small cup, pour a couple ounces of porter and blend with a small battery powered latté frother or immersion blender until a thick froth has developed. Let the froth sit for a few seconds to stabilize and carefully spoon a ¾-inch head on top of the cocktail.
Source: https://www.starchefs.com/features/mixology/dessert-cocktails/recipe-vice-grip-dan-hyatt.shtml
The Fine Feller
2 ounces rye whiskey
¾ ounce evergreen honey syrup
¾ ounce apple cider
¾ ounce brewed Darjeeling tea, chilled
Lemon peel for garnish
For the evergreen honey syrup:
2 cups water
½ cup chopped pine, spruce, or Douglas fir needles, preferably young tips
2 cups raw honey
For the Syrup: Bring water to a boil and add pine needles.
Remove from heat, steep pine needles for 10 minutes.
Stir in honey to dissolve, allow to cool, and strain.
Syrup can be stored in a sealed container in the refrigerator for up to 1 week.
For the Cocktail: combine rye, evergreen honey syrup, apple cider, and brewed tea in a highball or copper mug.
Add crushed ice, stir gently to mix.
Squeeze lemon peel over the top.
Oh, Sweet Nothing
1½ oz. Flor de Cane 18-year-old rum
¾ oz. yellow chartreuse
6 dashes housemade root beer bitters
Stir ingredients together.
Strain into glass and serve in a tall liqueur glass.
Garnish with orange zest.
Source: http://www.sfexaminer.com/meet-your-mixologist-daniel-hyatt-alembic/
The Procession
1½ oz Espolón Tequila Blanco
¾ oz White Crème de Cacao
½ oz Ruby Port
¾ oz Hibiscus Tea, chilled
2 dashes of orange bitters
Orange peel, garnish
Shake ingredients together with ice and strain into chilled cocktail glass.
For garnish twist a strip of orange peel over the top.
Source: Espolón Tequila.
https://www.barnonedrinks.com/drinks/t/the-procession-14764.html
Bloody Sunday
1 ½ parts Basil Hayden’s Bourbon
½ part orange juice
½ part grenadine
1 dash Peychaud’s Bitters
1 barspoon of Crème de Violette
½ vanilla bean
Directions:
Shake bourbon, orange juice and bitters with ice
Strain into cordial glass
Sink the Creme de Violette and slowly drizzle grenadine over the top
Place one half of a split of vanilla bean in glass and stir
Source: http://www.drinkoftheweek.com/drink_recipes/bloody-sunday-2/#axzz5El3g31zH
Dragonwell Punch
1 ½ fl. oz. Don Julio Blanco Tequila
1 fl. oz. Green Tea and Jalapeno-Infused Apple Juice (see below)
Mint leaf for garnish
Add liquid ingredients to an ice-filled shaker.
Shake and strain into an ice-filled rocks glass.
Garnish with a fresh mint leaf.
Green Tea and Jalapeno-Infused Apple Juice
1 liter Apple Juice
4 tablespoons Dragonwell Green Tea
3 Jalapeno peppers, deseeded and juiced
Add tea to apple juice and allow to cold infuse for two days.
Strain out the tea.
Add juiced jalapenos to the blend. Store in the refrigerator.
Source:http://www.finecooking.com/article/let-the-tequila-shine-through-in-the-dragonwell-punch
Summer Gold
1 ½ parts Basil Hayden’s Bourbon
¼ part Pimm’s №1
½ part cold black tea
¼ part simple syrup
Mint leaves
Preparation
In a metal tumbler, muddle mint into the simple syrup until mint becomes aromatic.
Add remaining ingredients and ice.
Stir together until tumbler gets cold.
Top off with more ice and garnish with fresh mint and an orange peel twist.
Source: http://people.com/sports/summer-olympics-2012-cocktails-to-celebrate-the-london-games/
Bushmills Toast Cocktail
1 oz Bushmills Irish Whiskey
¼ oz Yellow Chartreuse
¼ oz Maraschino liqueur
3 drops rose water
1 whole egg
Dry shake ingredients for 10 seconds, add cracked ice and shake vigorously for 30 sec until frothy.
Strain into chilled cocktail glass and top with drops of cocoa infused olive oil.
To create infused cocoa oil:
Toast 1 tbs. cocoa nibs in a saucepan until they just start to smoke a bit
reduce heat and add ¾ cup extra virgin olive oil.
Simmer on low heat, careful not to let the oil burn for about 20 min.
Pour oil and cocoa nibs into blender and blend for 15–20 seconds.
Strain through coffee filter or 4 layers of cheesecloth and keep in refrigerator. Pour into small squeeze bottle for application.
Source: https://www.drinkhacker.com/2009/03/12/recipes-irish-whiskey-and-eggs/
The LSD-25
Into champagne flute, place:
4 drops white balsamic vinegar
1 drop truffle oil
Then slowly pour in the following — over the back of a spoon — to create separate layers:
¾ oz. crème de Cassis
½ oz. Campari
½ oz. Absinthe
Finally, slowly pour in:
3 oz. chilled sparkling wine (Gruet demi-sec, or slightly off-dry Prosecco)
Trip out on the colors as the liquors mix. Toss in a twist of lemon peel. Sip. Wait at least an hour before attempting to operate a bicycle.
Source: https://www.dinnerpartydownload.org/the_lsd-25/
Martini
2 oz. Beefeater gin
½ oz. vermouth
Dash of orange bitters
Stir with ice, strain into glass of preference.
Source: http://www.aldentewine.com/19/
Basil Hayden’s® Fall Beginnings
1 ½ parts Basil Hayden’s® Bourbon
½ parts Pimm’s® №1
½ part Cold Black Tea
½ part Simple Syrup
Mint Leaves
Ribbon of Orange Peel
In a metal tumbler, muddle mint into the simple syrup until mint becomes aromatic.
Add remaining ingredients and ice.
Stir together until tumbler gets cold.
Top off with more ice and garnish with fresh mint and an orange peel twist.
Source: https://yeahstub.com/lets-toast-with-these-end-of-summer-cocktails/
The Bronze Pony
25ml Galliano L’Autentico
2ml rye whiskey
Juice of ½ lemon
15ml toasted cumin syrup (simple syrup infused with toasted cumin seed)
½ egg white
Shake vigorously, strain into chilled cocktail glass. Garnish with a speared cocktail onion, dust onion and cocktail with fresh grated Ceylon cinnamon.
http://www.galliano.com/pdf/Galliano-Guida-I.pdf
Nameless
1 oz Campari
1 oz Light rum
2 oz Pineapple
2 dashes Grapefruit bitters
3 oz Dark rum
Combine Campari, Light rum, pineapple, and grapefruit bitters in tin.
Shake, and strain into cocktail glass with ice.
Float dark rum and garnish with orange peel and sage leaf.
Source: http://www.somamagazine.com/cocktail-queen-2/
Mediterranean Homesick Blues
5–6 cardamom pods
1 ½ ounces Distillery №209 gin
½ ounce lemon juice
½ ounce simple syrup
3 drops rose water
Prosecco
Lemon twist for garnish
Crack the cardamom pods with a muddler in the base of a mixing glass.
Add the gin, lemon juice, simple syrup and rose water and fill glass with ice.
Shake and double strain into a highball glass filled with ice.
Top with Prosecco and garnish with lemon twist.
Source: https://www.sfgate.com/wine/spirits/article/What-s-in-a-name-A-cocktail-with-attitude-2598919.php
Mellow Yellow
10 black peppercorns
1½ Elijah Craig 12-year old Bourbon
¾ ounce limoncello
Lemon wedge
Crack peppercorns in base of mixing glass, add bourbon and limoncello. Shake and double strain into a highball glass. Garnish with lemon wedge
Source: https://www.sfgate.com/wine/spirits/article/What-s-in-a-name-A-cocktail-with-attitude-2598919.php
Apple Irish Coffee
1 ¾ oz iced coffee
½ oz 100 proof apple brandy
¾ oz Baileys Original Irish Cream
½ oz Yellow Chartreuse
Lemon slice
Fill a rocks glass with ice. Pour Baileys, iced coffee, apple brandy, and Yellow Chartreuse over ice. Garnish with a lemon twist.
Source: http://www.drinkoftheweek.com/drink_recipes/apple-irish-coffee/#ixzz5EaihfXWG
Courtesy of Baileys Irish Cream.
Pomme Pomme
1 ½ oz. Clear Creek Eau de Vie de Pomme
½ oz. Madiera (Hyatt recommends the Broadbent Malmsey 10 Year)
¼ oz Velvet Falernum
2 drops food-grade cinnamon oil (look in the health/wellness section of your grocery store)
Garnish: twist of orange zest
Stir ingredients in ice-filled mixing glass and strain into a chilled cordial glass. Garnish.
Source: http://www.cocktailchronicles.com/pdf_files/ImbibeSep07eaudevie.pdf
Corpse Reviver №2
Equal parts:
gin
Lillet blanc
lemon juice
Curacao
a dash of absinthe
Source: https://foodgps.com/qa-with-bartender-daniel-hyatt/2/
