"Space Tiger | Crafted Pour"

"Experiencing cocktails made at a world-renowned cocktail bar isn’t something I do as often as I’d like. On the one hand, I live within 2 hours travel of New York City, Philadelphia, and smaller yet incredible craft cocktail cities. On the other, I don’t have unlimited time or money to spend going to these places and moreso, I would have to drive to most of them. When I made plans to visit my good buddy in Jersey City, it didn’t occur to me just how easy it would be to take a train to NYC and visit some of the best bars in the world, but when I mentioned it day-of, he was down. So I got to taste this incredible cocktail from Matt at Death and Co. and wanted to recreate it as best as I could. I don’t have the very expensive (but incredible) ginger eau de vie, but I think the ginger liqueur gets me close enough for my own experiment. I have no idea what the specs were but I took my best guess, and accounting for my lack of the perfect ingredients this came out pretty damn tasty. The combo of cucumber and ginger with the agave backbone is decidedly delicious, but there’s a melancholy in trying to recreate a cocktail experienced at a place as iconic as Death and Co", "undefined", "Space Tiger ",

"Ingredients"

Space Tiger By , May 8, 2009 Experiencing cocktails made at a world-renowned cocktail bar isn’t something I do as often as I’d like. On the one hand, I live within 2 hours travel of New York City, Philadelphia, and smaller yet incredible craft cocktail cities. On the other, I don’t have unlimited time or money to spend going to these places and moreso, I would have to drive to most of them. When I made plans to visit my good buddy in Jersey City, it didn’t occur to me just how easy it would be to take a train to NYC and visit some of the best bars in the world, but when I mentioned it day-of, he was down. So I got to taste this incredible cocktail from Matt at Death and Co. and wanted to recreate it as best as I could. I don’t have the very expensive (but incredible) ginger eau de vie, but I think the ginger liqueur gets me close enough for my own experiment. I have no idea what the specs were but I took my best guess, and accounting for my lack of the perfect ingredients this came out pretty damn tasty. The combo of cucumber and ginger with the agave backbone is decidedly delicious, but there’s a melancholy in trying to recreate a cocktail experienced at a place as iconic as Death and Co Experiencing cocktails made at a world-renowned cocktail bar isn’t something I do as often as I’d like. On the one hand, I live within 2 hours travel of New York City, Philadelphia, and smaller yet incredible craft cocktail cities. On the other, I don’t have unlimited time or money to spend going to these places and moreso, I would have to drive to most of them. When I made plans to visit my good buddy in Jersey City, it didn’t occur to me just how easy it would be to take a train to NYC and visit some of the best bars in the world, but when I mentioned it day-of, he was down. So I got to taste this incredible cocktail from Matt at Death and Co. and wanted to recreate it as best as I could. I don’t have the very expensive (but incredible) ginger eau de vie, but I think the ginger liqueur gets me close enough for my own experiment. I have no idea what the specs were but I took my best guess, and accounting for my lack of the perfect ingredients this came out pretty damn tasty. The combo of cucumber and ginger with the agave backbone is decidedly delicious, but there’s a melancholy in trying to recreate a cocktail experienced at a place as iconic as Death and Co Ingredients: - Espolòn Reposado Tequila - Mezcal Mal Bien Instructions: Add all ingredients to a mixing glass with ice. Stir to combine. Strain into a rocks glass over a large clear cube. Garnish with a cucumber slice. Communal,Refreshing,Spirit Forward,Agave,Basic,Boozy,Easy to Make,Fancy,Old Fashioned,Savory,Stirred,Summer