Al Culliton

‘A very fine bar, wherever you are’



A Compendium of Al’s Cocktails of the Week and other favorites


The Becket

2 oz Laird’s Bonded Apple Brandy
½ oz maple syrup
3 dashes aromatic bitters
Grapefruit twist

Pour first three ingredients into a double rocks glass. Add ice (a few cubes or one large cube). Stir well. Cut a nice grapefruit peel, express oils onto the cocktail, and rub the peel around the rim of the glass. Place it in the cocktail in a pleasing manner. Serve!


1½ oz bourbon
¾ oz Braulio Amaro
1 sugar cube
3 dashes cherry bitters

Place sugar cube in a double rocks glass. Apply bitters. Add splash of water. (Soda water works well). Muddle. Add in bourbon, followed by Braulio. Add ice (a few cubes or one large cube). Stir well. Cut lemon and orange peels, express oils onto drink, rub peels around rim of glass and arrange in a pleasing manner. Serve.

Al’s Very best manhattan

1¼ oz rye
¾ oz bourbon
1 oz Punt e Mes
2 dashes Peychaud’s
1 dash Angostura

Stir. Strain. Garnish with a Luxardo cherry.


1¼ oz Rye
1¼ oz Laird’s Apple brandy
½ oz Chartreuse (yellow)
3 dashes Angostura bitters
Stir with plenty of ice. Strain into a coupe. Garnish with a lemon twist, expressing the oils onto the surface of the drink.