Death & Co’s national beverage director Tyson Buhler developed three new cocktail recipes inspired by our new trio of scents. Although these drinks are delicious on their own, we recommend enjoying them alongside their respective botanical perfumes. 

New York
The deep, warm, spicy base notes of rye whiskey play underneath floral wine and bitter orange in a classically styled, boozy cocktail.

1 ounce Wild Turkey 101 Rye Whiskey
1 ounce Lillet Rosé
½ ounce Bruto Americano
2 dashes Peychaud’s Bitters
Garnish: 1 grapefruit crescent

Stir all the ingredients over ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the grapefruit crescent.

Earthy yet cooling, the cocktail plays alongside the high alpine scent by using herbal, earthy aromas and flavors balanced by bright fir buds and hops.

1¼ ounces Bimini Gin
½ ounce Clear Creek Douglas Fir Brandy
1 ounce fresh grapefruit juice
½ ounce fresh lemon juice
½ ounce Cinnamon Syrup
¼ ounce Yellow Chartreuse

Shake all the ingredients with ice, then double strain into a chilled coupe. No garnish.

Los Angeles
In true California fashion, citrus flavors and aromas are the heart of this drink, with lemongrass-infused shochu, Sevilla orange aperitif, orange blossom and fresh lemon juice all shaken up in a fizz.

1 ounce cold seltzer
1 ounce Mizu Lemongrass Shochu
1 ounce Mommenpop Sevilla Orange
¾ ounce fresh lemon juice
¾ ounce simple syrup
1 egg white
1 drop orange flower water
Garnish: 1 orange twist

Pour the seltzer into a chilled fizz glass. Dry shake the remaining ingredients, then shake again with ice. Double strain into the glass and garnish with the orange twist.

December 01, 2022 — Nick Arant