Craft, Recipes, Video

Crafting Cocktails: Ryan Lotz’s Bene and the Jets

October 23, 2015

Posted in Restaurant Management, Industry & Culture

Bene and the Jets

  • 3 dash Angostura bitters
  • 1 dash absinthe
  • 1/2 oz lime juice
  • 1/2 oz grapefruit juice
  • 1/2 oz demerara syrup
  • 1/2 oz Benedictine
  • 1 oz Pierre Ferrand 1840 cognac
  • 1 oz Smith & Cross Jamaican rum
  1. Shake with one ice cube.
  2. Pour into tiki mug and top with crushed ice.
  3. Garnish with mint, a cherry, and a paper umbrella.

About the Drink

This is a variation on a classic tiki cocktail called a Jet Pilot. It’s not a serious cocktail, it’s about fun. “These are complex and really tough drinks to make; there’s a lot of ingredients, layering all those ingredients together can be difficult…there’s a lot of room for error, but there’s also a lot of room for cocktails that really sing…I’ve never put that drink in front of a person who didn’t smile and take a picture of it.”

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