In general…
We like 1 or 1.5 oz (parentheses) shaken and served neat in a cordial glass.
It’s quite strong, so many also enjoy it on the rocks, or with soda water.
(parentheses) goes particularly well with foods that are salty.
Before is citrusy, floral, and bitter. it goes well with salty snacks, appetizers, and mild cheese like brie. Before with equal parts appertivo like Antidote’s Deep Red and topped with soda is a great idea. A splash of Before also is also an excellent way to add some complexity to sparkling wine.
After is woodsy, earthy, and smoky. It’s excellent with dark chocolate and other desserts that aren’t particularly sweet and stronger cheese like Roquefort. Also great with pecans, cashews, and hazelnuts. After plays particularly well with honey and agave, and can be mixed similar to whiskey due to it’s woodsy and smoky notes.
Cocktails
(before) Breakfast Sour
from Third Place Bar
1.5 oz (parentheses) Before
1.5 oz strong chilled Earl Grey tea (see below)
2 teaspoons orange marmalade (ideally made with regular sugar, not high fructose corn syrup)
0.25 oz aquafaba
Shake all ingredients with ice and double strain into a coupe glass. Garnish with an orange twist.
(If you make this without the aquafaba it will still foam up from the kelp)
Honey Spritz
from Third Place Bar
1.5 oz (parentheses) After or Before
0.75 oz honey syrup (pour 1/2 cup boiling water into 1/2 cup honey and let chill)
2 droppers orange bitters (optional)
recommended All the Bitters
5 oz club soda
Add (parentheses), honey syrup, and bitters to a wine glass and stir.
Fill glass with ice and top with club soda.
Garnish with an orange half moon.
(after) Mint Spritz
from Third Place Bar
1.5 oz (parentheses) After
0.75 oz honey syrup (pour 1/2 cup boiling water into 1/2 cup honey and let chill)
10 mint leaves
5 oz club soda
Muddle mint and honey syrup in a shaker tin.
Add (parentheses) After.
Shake with ice and double-strain into a wine glass.
Fill glass with ice and top with club soda.
Garnish with a bunch of mint.