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Dusty Bottles, Varna (2026)

17/09/2021

Tiki Classic: Jet Pilot

With growth of aviation and space race, tiki bars went from Test Pilots to Jet Pilots to Space Pilots to celebrate their daring feats. The Jet Pilot is created in 1950s at the Polynesian-themed Luau Restaurant in Beverly Hills. It’s variation of Donn Beach’s Test Pilot from 1940s. The two recipes are very similar but the Jet Pilot has grapefruit juice and cinnamon syrup in it.
Notice that the drink calls for a dash Herbstura. This is one of Donn Beach’s secret ingredients. It is combination of equal parts Herbsaint (an anise-flavored liquor ) and Angostura bitters.

Ingredients

1 oz (30 ml) black blended rum
3/4 oz (22,5 ml) blended aged rum
3/4 oz (22,5 ml) aged overproof rum
1/2 oz (15 ml) Velvet Falernum
1/2 oz (15 ml) Cinnamon syrup
1/2 oz (15 ml) Pink grapefruit juice
1/2 oz (15 ml) Lime juice
1 dash Herbstura

Preparation

Shake all ingredients with ice in a cocktail shaker and strain into a chilled Old Fashioned glass over crushed ice.

13/09/2021

Tiki Classic: Hurricane

Hurricane was invented at Pat O’Brien’s bar in New Orleans in the early 1940s during the World War II.

The Hurricane was created due to a surplus of rum. In the 1940s, rum was easier to acquire than whiskey and other liquors, so Pat O’Brien’s began experimenting with the spirit, eventually landing on the Hurricane. The bar continues to sling the cocktail in droves, selling more than half a million glasses every year at its New Orleans location.

The name for the drink came from the glass it’s served in that resembles a hurricane lamp.

Ingredients

4 oz (120 ml) Aged dark rum
2 oz (60 ml) Passion fruit syrup
2 oz (60 ml) freshly squeezed lemon juice

Preparation

Shake all ingredients in a cocktail shaker and strain in a hurricane glass over crushed ice. Garnish with wind-ravaged cocktail umbrella.

10/09/2021

Tiki Classic: Jungle Bird

The Jungle Bird cocktail dates back to the 1970s, when it was served as a welcome drink to visitors of the former Kuala Lumpur Hilton, which opened in 1973. The cocktail was crafted by Jeffrey Ong inside the hotel’s Aviary Bar. The Jungle Bird is said to have been served inside a porcelain bird-shaped vessel.

Despite the drink’s popularity in Malaysia and its recipe having been recorded for posterity, the drink took a few decades to gain traction outside its home country. But today, the Jungle Bird is a fixture on Tiki bar menus and cocktail bar menus, and it has even inspired the names of bars in multiple cities.

The first written recipe for the Jungle Bird called for generic dark rum. Jeff “Beachbum” Berry updated the recipe to feature Jamaican rum, while many bartenders choose to use blackstrap rum for its richness. Other modern updates include scaling down the pineapple juice from its original four ounces to a more manageable amount.

Ingredients

1 1/2 oz (45 ml) Dark aged rum
3/4 oz (22,5 ml) Campari
1 1/2 oz (45 ml) pineapple juice
1/2 oz (15 ml) Demerara syrup
1/2 oz (15 ml) freshly squeezed lime juice

Preparation

Shake all ingredients with ice in a cocktail shaker and double strain into a chilled old fashioned glass filled with ice. Garnish with pineapple wedge.

09/09/2021

Modern Classic: Paper Plane

Paper Plane was invented in 2008 by Sam Ross (the creator of the Penicillin cocktail).

The Paper Plane is a modern variation on the Last Word, a classic, equal-parts drink composed of gin, lime, maraschino liqueur and green Chartreuse. It follows the same template and consists of equal parts bourbon, Amaro Nonino, Aperol and lemon juice.

Sam Ross created the cocktail for the opening menu of The Violet Hour in Chicago. He was inspired by M.I.A.’s smash hit “Paper Plane,” which was popular at the time, and he even garnished the drink with a little paper plane. Guests enjoyed the cocktail, so Ross brought it with him when he went back to New York. He served it at Milk & Honey. And while it’s still a relatively new drink, its impact has been significant.

Ingredients

3/4 oz (22,5 ml) Bourbon
3/4 oz (22,5 ml) Aperol
3/4 oz (22,5 ml) Amaro Nonino
3/4 oz (22,5 ml) freshly squeezed lemon juice

Preparation

Shake all ingredients with ice in a cocktail shaker and double strain into a chilled coupe.

09/09/2021

Modern Classic: Trinidad Especial

Trinidad Especial is created by Valentino Bolognese and was the winning drink in the Angostura European Cocktail Competition in 2008.

Ingredients

1 oz (30 ml) Angostura bitters
1/3 oz (10 ml) Pisco
3/4 oz (22,5 ml) freshly squeezed lime juice
1 oz (30 ml) orgeat

Preparation

Add ingredients in a cocktail shaker filled with ice and shake. Double strain into a chilled Nick & Nora glass. Garnish with lime twist.

08/09/2021

Modern Classic: Trinidad Sour

Trinidad Sour is created in 2009 by Giuseppe Gonzalez at Clover Club, Brooklyn and is inspired by the competition winning Trinidad Especial.

Most cocktails that call for Angostura bitters take only a dash or two for seasoning , essentially like finishing a dish with salt and pepper. Using an entire ounce and a half of the highly aromatic bitters as the base of the cocktail is almost unheard of.

Angostura bitters clock in around 45% alcohol, so using it as the base of the cocktail is similar to using a whiskey or rum in terms of alcohol level and potency. The big difference is the intense and the bold botanicals of the bitters. There’s not really a comparable spirit. While some of the more botanical-heavy, bittersweet amari would be closest, they usually lack the high proof and the intensity.

The bitters are bolstered with a half-ounce of rye whiskey to lend some additional spice and structure. For sweetness, the drink gets an ounce of orgeat. Along with the orgeat, lemon juice helps balance the herbal intensity of the bitters. All together it makes the Trinidad Sour.

Ingredients

1 1/2 oz (45 ml) Angostura bitters
1/2 oz (15 ml) Rye whiskey
3/4 oz (22,5 ml) freshly squeezed lemon juice
1 oz (30 ml) orgeat

Preparation

Shake all ingredients with ice in a cocktail shaker. Double strain into a chilled Nick & Nora glass and garnish with lemon twist.

05/09/2021

Italicus Rosolio di Bergamatto

Italicus means ‘Italian’ in Latin and it is the spirit brand that celebrates the entire country of Italy. It’s aromatic and lightly spicy liqueur which balances honeyed sweetness with rooty bitterness.
Italicus is a Rosolio, an Italian liqueur made with rose petals dating back to the 15th century. Made at a family-owned distillery in Moncalieri, Torino.

Before all other Italian spirits, there was rosolio. For centuries, the Italians were making and drinking rosolio. The word comes from two Latin words – ros & olus – meaning morning dew. It was the local spirit made from what was harvested that morning, thus morning dew. In Tuscany, it was made from juniper berries, in Piemonte, roses, it changed region to region.

It was a favorite of the Medicis, all the ruling classes and, most importantly, the King of Savoia and his courtiers. It lost favor in the 19th century when King Vittorio Amedeo III fancied himself a white wine lover and switched to drinking Vermouth. He even went as far as banning rosolio from the Royal House.

Bergamotto, or bergamot in English, is a small green, bitter citrus fruit. A favorite of perfume makers. Italicus is also made with cedro, Roman chamomile from Lazio, lavender, gentian, yellow roses and melissa balm from Northern Italy and you have Italicus.

03/09/2021

Bar Tools: Cocktail Shakers

Have you ever wondered why is it called Boston Shaker?

In the U.S., the shaker was a rarity until about the 1840s. Before that time, bartenders mixed drinks by pouring them between two cups. Once they adopted the shaker, Americans preferred a combination of a glass and a metal tin that’s now known as the Boston shaker.

Back in the 19th century, "Boston shaker" signified the smallest possible glass that would both hold the drink and form a seal with the tin.

A two-part metal shaker is better known as a French or Parisian shaker. Though the exact origins of its name are lost, it’s likely that a bartender brought one back from Europe—or at least claimed to have gotten it there—and the name stuck. By 1878, catalogues referred to the setup as a Parisian shaker.

At some point in the late 19th century, an inventor built a strainer into a Parisian shaker to make a combination shaker, now known as a cobbler shaker. Since the cobbler was a popular drink often produced in this type of bar tool, the cobbler shaker likely draws its name from a popular use.

02/09/2021

Bacanora - the missing link between Tequila and Mezcal

Born in the Mexican state of Sonora, Bacanora is the bold, agave-based spirit that’s rapidly growing in popularity among Tequila and Mezcal enthusiasts throughout Mexico — and now the United States.

Grown and produced exclusively in the Sonora Mexico region, bacanora is handcrafted in small batches and made from a special agave plant, indigenous to the region known as Angustifolia Haw, or agave Pacifica. This distinctive variety of agave, along with Sonora’s unique soil and climate conditions, are what differentiates the rich, smoky flavor of bacanora from its popular Mexican cousins, tequila and mezcal.

The seductive taste of bacanora has caused quite a stir since it was first introduced more than 300 years ago in what’s now known as the state of Sonora, Mexico. Smoother than mezcal, smokier than tequila – yet just as powerful as either – bacanora boasts a history as complex as its flavor and wild as its spirit.

Bacanora consumption had become so widespread throughout the state, the intolerant government banned the spirit, and severely punished anyone caught drinking or making it - sometimes by imprisonment, sometimes by death! With the ban lifted, and bacanora given the Denomination of Origin, the spirit is now being exported outside the state and sold all throughout Mexico and, more recently, the United States.

The methods for making the spirit are similar to mezcal, and are seriously old school, said Dacy. The agave's roasted in a big pit in the ground lined with wood charcoal and green (usually banana) leaves, then filled with quartered agave. Then, in order to crush the agave in the pit, the old-fashion method would have a stone wheel pulled by a donkey or men working with giant wooden mallets. The result, which "looks like pulled pork," is brown and fibrous and gets left in the open air where wild yeast and bacteria aid fermentation. The mixture is distilled twice then cut with water until it's between 40-50% alcohol. The whole process takes about two weeks.

01/09/2021

Mezcal worm

The worm is not even a worm. It is the larva of a type of moth that lives on the agave plant.
So, why is there a worm in mezcal?
Larvae began appearing in mezcal bottles in the 1950s, when a mezcal maker discovered a moth larvae in a batch of his liquor and thought the stowaway improved its taste. He started adding “worms” to all his bottles as a marketing strategy. Soon, other mezcal manufacturers jumped on the bandwagon.

Does eating the worm cause hallucinations? Nope. If you start seeing things after eating the worm, it probably has more to do with the mezcal you had to drink than the actual larva. If you want to find this mystifying grub, you have to look at the bottom of a bottle of mezcal—preferably a cheap one.

While the worms are often used as a marketing tool for cheaper Mezcals, worm salt (or Sal de Gusano) is actually a real part of Mezcal culture.

Made from the larvae that inhabit the agave plant, worm salt is a spicy-salty condiment that comprises toasted and ground up “worms”, chiles and salt and is traditionally served with orange slices as an accompaniment to Mezcal.

Dusty Bottles

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