Andy Lee

https://boxd.it/fxyvdl

#TheOdyssey https://boxd.it/fva8QN

https://youtu.be/ZJj6D3FPF1M?is=gQ4-PkH8tSuhG1dL

https://share.upscrolled.com/en/user/e084c427-7d9e-4282-baba-b42c4604ba02/

This is climate change unfolding in front of our eyes in one of the most dramatic ways I’ve experienced yet, and it’s only just beginning. PLEASE get out there and vote in November, it’s not hyperbolic to say that the fate of our world is at stake. We can’t afford another four years of regression and inaction. #bidenharris2020 #californiafires #sanfrancisco (at Alamo Square) https://www.instagram.com/p/CE8G_G4FC5V/?igshid=19y00r1k1yaey

Time for another classic. The Manhattan is super easy to make but can really hit the spot. Just make sure you spring for the @luxardousa cherries...they’re worth it. Manhattan 2oz bourbon / rye 1oz sweet vermouth 2 dashes of @angosturahouse bitters Cherry for garnish (maybe a splash of cherry juice too!) Combine in a mixing glass and stir until chilled. Serve in a coup glass and garnish with a cherry. https://www.instagram.com/p/CEk2P8mlS_H/?igshid=16cg4er3p9uwf

Time for another classic, one of my favorites, the Negroni. Super easy to make but very versatile. Lots of great variants! Here’s this one: Negroni 1oz Letherbee Autumnal gin 1oz St. George Bruto Americano (subbing for the usual Campari) 1oz sweet vermouth Stir and garnish with an orange peel. https://www.instagram.com/p/CDu5Z9uJMUg/?igshid=1bsqohv9ptjte

Now something a bit different. This is Haus, a Chardonnay grape-based aperitif wine from Healdsburg, CA. During COVID, @drinkhaus sold bottles curated by and for the benefit of various restaurants in California. This one is from @richtable and it’s especially delicious! Made with shiso leaf, chamomile, lemon peel and coriander. https://www.instagram.com/p/CDpqx89JDUZ/?igshid=1q3jotm071ig6

It’s never not highball time. This one’s made with @suntorywhisky Toki and Topo Chiko. No recipe for this one...just go with your gut! Spirit + soda water in a collins glass, garnish of your choice. Simple and very refreshing! https://www.instagram.com/p/CDX2o24JFrz/?igshid=96zjri6a9la0

East Village This is fantastic. First time trying to recreate this recipe from @soberspeaker at @the_sg_club, my favorite bar in Japan (and newly crowned the best for 2020, congrats!!) and boy, does it deliver. This is a shochu-based cocktail, which is a Japanese single-distilled spirit made from either rice, barley or sweet potato. Flavor-wise it’s very unique. Drinks like an impossibly clean vodka without the ethanol burn and with way more complexity, depth and variety. East Village recipe Mugi Shochu: 1 1/2 oz Cold Brewed Coffee: 1/2 oz Apricot Brandy: 1/2 oz Campari: 1/4 oz Angostura Bitters: 1 dash Garnish: Yuzu peel (I used an orange because yuzu can be a bit hard to come by here) Combine ingredients in a chilled mixing glass. Stir until cold and serve without ice. https://www.instagram.com/p/CDVcUKepset/?igshid=1avh1g9tovt8i