PhD in Mixology

Hosted by

Ehren Ashkenazi, Beverage Director at The Modern makes a Mai Tai with Velvet Falernum, which is a rum based liquor infused with sugar cane syrup.

Modified Mai Tai

2 oz Aged Jamaican Rum
1 oz Lime Juice
½ oz Triple Sec
½ Simple Syrup
¼ oz Falernum
¼ Orgeat Syrup

Shake the above ingredients and strain over fresh ice into a rocks glass.  Garnish with a lime wedge and mint sprig.

Sam Lipp is the Assistant General Manager of Eleven Madison Park.  He loves Chartreuse, which he uses to make a PC Fizz. 

PC Fizz
Makes 1 drink

1 1/2 oz Pimm's No. 1
1/2 oz yellow Chartreuse
1 oz Simple Syrup  
3/4 oz fresh lime juice
1 large egg white

Fill a highball glass with ice.  Combine the Pimm's No. 1, Chartreuse, simple syrup, lemon and lime juices, and egg white in a cocktail shaker.  Shake vigorously for 30 seconds.   Add ice to the shaker and shake vigorously for another 30 seconds.  Strain into the glass and serve.

The double 30-second shake results in a frothier crown.  For a variation, strain the mixture into a highball glass with no ice and top with 1 1/2 - 2 ounces soda water.


Music Break: Bastinado by Zook