Cuttlefish cocktail photo and recipe: 1 oz. Mount Gay Black Barrel rum; 3/4 oz. Caravedo pisco; 3/4 oz. Linie aquavit; 1/2 Oz. Mellow Corn whiskey; 1/4 oz. Ancho Reyes chile liqueur; 1/4 oz. 1:1 turbinado simple syrup; 5 dashes Peychaud’s bitters. Chill a rocks glass, then rinse the inside with a couple of dashes of Herbsaint. Stir all ingredients with ice in a mixing glass, then strain into prepared glass. Express a lemon peel atop and serve.

The Cuttlefish cocktail

October 25, 2021

Just like how the Cuttlefish typeface can be adjusted to approximate classic sans-serif genres, the Cuttlefish cocktail strives to recreate the classic Sazerac cocktail. I like my Sazeracs with a spirit base that’s split between cognac and rye whiskey. The challenge I took on was to recreate a similar drink using neither of those spirits. In place of the French cognac, I used unaged pisco from South America (likewise distilled from grapes), as well as some Barbadian rum that was finished in bourbon casks to import some “age.” A bit of corn whiskey stands in for the rye whiskey, with some aquavit and chile liqueur to furnish the lost spiciness. Like with the design of the typeface, this drink required some careful calibration of the different influences to arrive at a convincing setting.