What's In A Name? with Sean Stentz

We kick off the new year with a more casual chat with Sean Stentz, bar manager at Edendale, about the ins and outs of naming cocktails. From the history of naming drinks, to the existential question of when does a drink need a new name, we chat about the process and importance of finding a good name for a cocktail, and share some of our favorites in the process!

Cocktails Discussed:

Knickerbocker

3/4 oz. lime juice

2 oz. Cutwater Three Sheets White Rum

1/4 oz. St. George Rasberry Liqueur

1/4 oz. Marian Farms Curaçao

Based on the original recipe published in Imbibe! by David Wondrich

Combine all ingredients in a shaker with ice, and shake until well chilled. Pour into a tumbler, and garnish with a lime wedge.

Kami Hikōki

3/4 oz. Pacific Coast Spirits Immature Brandy

3/4 oz. Suntory Whisky "Toki"

3/4 oz. Liquore delle Sirene Bitter Liqueur

1/4 oz. demerara simple syrup

Based on the recipe originally published in The Way of the Cocktail by Julia Momosé

Combine all ingredients in a shaker with ice, and shake until well chilled. Strain into a chilled coupe glass, and express a lemon peel over the surface of the drink. Garnish with the expressed lemon twist, and serve.