Mixologist Sam Ross
Milk & Honey, Little Branch | New York
Of the drinks-driven speakeasies popping up in New York, Chicago, San Francisco, and a few other fortunate markets across the country, Milk & Honey is one of the most well-loved and renowned. Sam Ross, one of the mainstays of both M&H and its West Village sister, Little Branch, epitomizes the new-old bartender style that's bringing back classic combinations with modern twists. Ross loves bitters and Amaros and embraces Whiskey, Scotch, Champagne, and other previously underrepresented liquors in his drinks. His mature, deep-flavored concoctions speak of the Golden Age of the cocktail, and his slight twists are indicative of the new age that's well underway. He's spreading the love across the country, as well: he recently crafted the cocktail list at David Meyers' Sona and Comme ça in LA, bringing his "Penicillin" (fresh lemon, ginger, honey, two types of Scotch and crystallized ginger) to the west coast.
Penicillin
Mixologist Sam Ross of Milk & Honey, Little Branch – New York, NY
Adapted by StarChefs.com
Yield: 1 Serving
 Ingredients:
- 2 ounces blended Scotch
- ¼ ounce Laphroaig (single-malt Islay Scotch)
- ¾ ounce fresh lemon juice
- ¾ ounce honey-ginger syrup
-
Candied ginger
Method:
Combine ingredients and shake with ice. Serve in a rocks glass, ideally with one large ice cube and a candied ginger garnish.
Sunflower Cocktail
Mixologist Sam Ross of Milk & Honey, Little Branch – New York, NY
Adapted by StarChefs.com
Yield: 1 Serving
Ingredients:
- Absinthe (for rinse)
- ¾ ounce Plymouth Gin
- ¾ ounce St-Germain elderflower liqueur
- ¾ ounce Cointreau
- ¾ ounce fresh lemon juice
-
Lemon twist
Method:
Rinse cocktail glass with absinthe. Combine and shake rest of ingredients; pour over ice in cocktail glass. Garnish with lemon twist.
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