Spring's Arrow: tequila, strawberry shrub, lime, black pepper

The Smoked Lychee: mezcal, lychee shrub, lime, smoked pepper/salt rim

Hibiscus 75: hibiscus gin, lime, champagne

Loupe Effect: cachaca, cantaloupe, lime, lime-salt rim

The Back Forty: Tennessee whisky, maple syrup, lemon juice, and Fee’s Orange Bitters.

Fall/Winter

Winter Cosmopolitan: hangar 1 spiced pear vodka, real cranberry, real lime, drambuie

The Harvest Manhattan: homemade pumpkin liqueur, bourbon whiskey, sweet vermouth, bitters

Apple 125: laird's apple brandy, lime, cinnamon, sugar, topped with bubbly.

The Dark Knight: gin, homemade balsamic vermouth, aperol, campari

Custom: I can create a unique libation for your party, or reverse engineer your favorite cocktail. Really, the sky is the limit.

Summer 2012

Spring's Arrow: tequila, strawberry shrub, lime, black pepper

The Dark Knight: gin, homemade balsamic vermouth, aperol, campari

Hibiscus 75: hibiscus gin, lime, champagne

Loupe Effect: cachaca, cantaloupe, lime, lime-salt rim

Custom: I can create a unique libation for your party, or reverse engineer your favorite cocktail. Really, the sky is the limit.

Winter 2012

The Lion: kaffir & ginger infused rum, lime, sugar, and sriracha. Not too spicy, just right.

Apple 125: laird's apple brandy, lime, cinnamon, sugar, topped with bubbly.

The Back Forty: tennessee whiskey, maple syrup, lemon juice, and orange bitters.

Honeysuckle Rouge: anejo tequila, spiced red wine reduction, lemon juice, and honey.

Custom: I can create a unique libation for your party, or reverse engineer your favorite cocktail. Really, the sky is the limit.

Fall 2011

The Harvest Manhattan: homemade pumpkin liqueur, bourbon whiskey, sweet vermouth, bitters

The Kentucky Kirby: cucumber, mint, rye whiskey, lemon

The Back Forty: tennessee whiskey, maple syrup, lemon juice, and orange bitters.

Concord Crush: concord grapes, rhum, lime, simple syrup

Honeysuckle Rouge: anejo tequila, spiced red wine reduction, lemon juice, and honey.

Custom: I can create a unique libation for your party, or reverse engineer your favorite cocktail. Really, the sky is the limit.

Summer 2011

The Red & the Black: 100% Agave Tequila, black pepper, strawberries, lime juice served with a black pepper, sugar, and salt rim.

The Back Forty: Tennessee whisky, maple syrup, lemon juice, and Fee’s Orange Bitters.

Margarita: 100% Agave Tequila, Cointreau, lime juice, and simple syrup.

Cuke & Tonic: Gin, cucumber juice, lime juice, simple syrup, topped with an artisinal tonic water.

Custom: I can create a unique libation for your party, or reverse engineer your favorite cocktail. Really, the sky is the limit.

·  Individual cocktails each in their own pint-size mason jar. Just add ice and shake!

·  8-15 cocktails (depending on serving size) in a 1 quart mason jar served with a ladle into ice-filled glasses, enjoy.  

·  16-30 cocktails in a 2 quart mason jar. The easiest way to serve a great cocktail at your get together. Each mason jar has its own pour spout for ease of service.

·  Over 30 cocktails in a 3-5 liter jar, with a pour spout.  This is the way to add something unique to the beverage options at a large gathering.

Price: $65-90 per quart depending on the cocktail.

Michael, The Mobile Mixologist, is the chief bartender/mixology instructor at Two Sisters Bar & Books. Please visit him at 579 Hayes. Often there is overlap in the offerings of The Mobile Mixologist and Two Sisters, so it is a great way to try a cocktail before commiting to a batch (and also hang out at a great bar). Let him know you are coming so he can be sure to have the appropriate ingredients on hand for the drinks you want to try.

Michael honed his craft for the last 15 years in NYC. He ran the bar program to great acclaim at Savoy and Back Forty, two farm to table/glass pioneers. With The Mobile Mixologist, he will continue to work in the context of the seasons, offering only that which is fresh and great tasting. Michael continues to teach mixology at the Institute of Culinary Education in NYC and locally at Two Sisters. He created the cocktail program at The Toucan & the Lion in the East Village, and his cocktails have been featured in numerous outlets including The New York Times, The Today Show, Edible Manhattan and chow.com. In the summer of 2012 Michael was chosen a Bar Star by the San Francisco Chronicle. He is now bringing his skill to bear on private gatherings where a cocktail would add just the right touch, but the host has no time to prepare it and catering is too intrusive.