Damon Dyer,

Master Mixologist,

Jack the Horse Tavern,

Brooklyn Heights,

making his noteworthy

Man of Leisure.

The recipe:

1 1/2 oz. bourbon

1/2 oz. Belle de Brillet or pear liqueur

1/2 oz. Cointreau or other triple sec

1/2 oz. sweet vermouth

1/2 oz. fresh lemon juice

Dash Angostura bitters

Shake in a pitcher filled with ice for 30 seconds. Strain into a chilled cocktail glass.

(from Food & Wine Cocktails 2007)

The first thing we do when we walk into a classy restaurant (or any restaurant for that matter) is amble up to the bar and ask to see the cocktail menu. When the bartender smiles and hands us a bill of fare, it’s a pleasure to peruse it, ask for some recommendations, and then watch as he or she creates intoxicating magic. Oh, to bask in the delights of the spirit world, the one graced by the hands of a loving mixologist. New York is a city of a million flavors, and many of those find themselves swirling around a cocktail glass.

You must visit Damon when you’re in Brooklyn Heights. His art is exacting as he is gracious, and he’s full of cocktail lore and wisdom. Stay for round two. And don’t forget to congratulate him for having one of America’s best cocktails, chosen by Food & Wine.

The recipe:

2 oz. pear-infused Herradura Silver Tequila

1/2 oz. yellow chartreuse

1/2 oz. applejack bonded

cracked ice

Tools: shaker, strainer

Glass: coupe or cocktail

Garnish: thin pear slice

Stir ingredients over cracked ice and strain into a coupe or cocktail glass. Garnish.

Pear-Infused Tequila

Cut 3 Bartlett pears and 1 Granny Smith apple into cubes (peels, cores and all), and place in a glass jar or container. Add 2 cloves and one cinnamon stick and one liter of Herradura Silver Tequila. Store for 6 days, shaking periodically. Double-strain all the fruit and spices out and keep refrigerated.

(from ImbibeMagazine.com)

The recipe:

2 oz. pecan-infused Buffalo Trace bourbon

1/4 oz. demarera syrup

Stir ingredients over cracked ice and strain into a chilled rock glass. Serve with candied pecans.

Demerera Syrup

2 parts demerara sugar

1 part water

Combine ingredients in pan on stove over medium heat until crystals dissolve. Let cool and chill for up to a week or so.

Pecan-Infused Bourbon

1 bottle Buffalo trace bourbon

2 cups pecans

Soak pecans in water, let dry, spread out on cookie sheet, and sprinkle with salt, pepper, and cayenne pepper. Bake in 300° oven for 20 minutes or until you smell the pecans. Then, in a jar, add the bourbon and the pecans. Cover. Let stand for 1 week, stirring daily. Strain back into bottle and store in fridge.

Candied Pecans

Bake nuts to dry, then cover with melted butter and dark brown sugar syrup (same recipe as demerara syrup above). Bake until crispy.

Brian Miller,

Master Mixologist,

Death & Company,

East Village,

making his award-winning

Vipera and his equally enticing Buffalo Soldier.

(Click ► to play.)

What can we say about Brian that doesn’t involve the words “amazing,” “artist,” and “genuine.” This tattooed tall drink of whiskey employs his famous double-fisted shaker technique to looks of awe (and perhaps a round of applause) from those at the bar. Stop by Death & Co. (he’s there practically every night), saddle up to the bar, and ask him to make you one of his perfectly crafted creations. We guarantee a big smile.

Brian shares his recipes for The Vipera (which placed second in the USA Pears/Imbibe Magazine Liquid Pearfection contest) and Buffalo Soldier.