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Friday cocktail: Fiscal Cliff

Now that the federal shutdown is over, you may feel like having a drink. The Fiscal Cliff is the perfect choice—it’s a complex cocktail that will make you laugh in the face of economic doom. Just don’t drink alone—this is a beverage to be shared. Don’t want the booze? The nonalcoholic option is similarly robust.

  • 2 oz dark rum
  • 1 oz fresh-squeezed lime juice
  • 1 oz pineapple juice
  • 1 oz orange juice
  • ¼ oz Velvet Falernum*

Shake all ingredients in a cocktail shaker. Strain into a Collins glass over fresh ice. Garnish with an orange slice. 

The nonalcoholic recipe

  • Fresh pineapple
  • 8 mint leaves
  • 3 dashes of rhubarb bitters* or orange bitters
  • ¼ oz cane syrup or simple syrup
  • Mint sprig

Combine 8 or so half-inch chunks of pineapple, mint leaves, 3 hard dashes of rhubarb bitters and the cane syrup or simple syrup in a cocktail shaker. Muddle well. Add ice and shake for 10 seconds. Strain over fresh ice, top with soda and garnish with a mint sprig. 

Check out the rest of our recipes in the RoseRyan 20th Anniversary Cocktail Collection. Every one of these drinks has its charms, thanks to the fine mixologists at the Bull Valley Roadhouse in Port Costa, California, who invented them.

* Available at BevMo or specialty liquor stores.

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The Friday cocktail: Balance Sheets to the Wind

Quarter close is nigh. What better way to steel yourself than with one of RoseRyan’s 20th anniversary cocktails?

Balance Sheets to the Wind, a tequila-based, berry-colored inhibition loosener, is guaranteed to take the sting out of any financial close.

  • 2 oz reposado tequila
  • 1½ oz apple juice
  • ¾ oz lemon juice
  • ½ oz creme de cassis
  • lime peel

Shake all ingredients in a cocktail shaker and pour into a coupe glass. Garnish with a lime peel.

If you’d prefer to keep your balance, you can try the equally lovely nonalcoholic option, with a well-mannered shot of vanilla. It’s a bit complicated (you have to start two weeks in advance), but worth it.

  • ½ oz Meyer lemon juice
  • 1 oz blackberry shrub (recipe below)
  • Soda water

Mix juice and blackberry shrub in a tall glass. Add ice and top with soda water.

To make the blackberry shrub: First, make vanilla-infused balsamic vinegar. Add two vanilla beans to a bottle of good-quality balsamic vinegar and let it sit in a dark place for two weeks.

Mix 2 cups fresh blackberries or berries of your choice with 1½ cups granulated sugar. Stir and let macerate for 24 hours in the refrigerator. Place in cheesecloth, squeeze out juice, and pour into a jar. Add 2½ oz of the vanilla-infused balsamic vinegar and shake to combine. Store in an airtight container.

To sample all 20 of our anniversary drinks, view the RoseRyan 20th Anniversary Cocktail collection recipe book. Each libation was lovingly crafted for us by the fine mixologists at the Bull Valley Roadhouse in Port Costa, California.

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