Kosevich’s Fall of ’75 features a garnish - ment you may not have seen, much less thought was possible: edible spray paint. Mixologists are getting more crafty these days, making a spectacle of their cocktails. 

INGREDIENTS:
—.5 oz. lemon 
—.5 oz. allspice syrup
—1 oz. Bombay Sapphire
—3 oz. sparkling wine
—1 eye drop Bittercube Blackstrap Bitters
—glass: flute
—garnish: edible gold spray paint, safflower

DIRECTIONS:
1. Spray edible gold paint on the outside of the flute in a straight line.
2. Dust wet paint with safflower and shake off anything that didn’t stick.
3. Build cocktail in tin set and short shake.
4. Add sparkling wine Strain into painted flute.
5. Express lemon disc atop cocktail and discard. 

Courtesy of NICK KOSEVICH, proprietor of Bittercube 

INGREDIENTS:
—1.5 oz. Royal Foundry Craft Spirits Gin
—16 oz. nonflavored tonic
—4 apples, sliced and cored
—2 cinnamon sticks

 

INGREDIENTS:
→ 2 oz. London Dry Gin
→ 3/4 oz. raspberry syrup*
→ 3/4 oz. lemon juice
→ egg white
→ Angostura bitters

DIRECTIONS:
Place all ingredients into a shaker. Shake without ice. Add ice and shake hard. Double strain into a coupe glass. Garnish with three drops of Angostura bitters.

* P.S. Steak’s team adds grains of paradise, rose and other botanicals to its syrup.