Excerpted from Modernist Cocktails by Frankie Solarik. Copyright © 2026 Frankie Solarik. Photographs by Leanne Solarik. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher.
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Essence of Fall
Makes 1
Glass: Stemless goblet
Ingredients
Plating
- 4 feet (1.2 m) chicken wire
- 8 × 8 × 3-inch (20 × 20 × 8 cm)
- ceramic bento box
- 3 × 3-foot(1 × 1 m) live damp sheet moss
- 8 stems myrtle
- 2 stems cedar
- 6 stems fresh orange, red, and/or yellow waxflowers
- 4 stems fresh hypericum berries Orange and/or red maple leaves 8 brown shimeji mushrooms
- 4 × 2-inch (10 × 5 cm) piece of bark
- ½ oz (15 ml) food-grade Virginia cedar oil
- 1 cup (185 g) dry ice pellets(see p. 6)
- 2 cups (500 ml) boiling water
Maple and Fernet-Branca Granita Sphere
Makes 2
- Two 2½-inch (6 cm) spherical ice molds
- 1¼ cups (310 ml) water
- 3¼ oz (98 ml) maple syrup
- ¾ oz (23 ml) Fernet-Branca
Bitter Almond and Orange Blossom Air
Makes approximately 2 cups (500 ml)
- 3 cups (750 ml) water
- 1 tbsp (12 g) white sugar
- 1 tsp (5 ml) orange blossom water
- 1 tsp (5 ml) pure almond extract
- 2 g soy lecithin
- 1 egg white
Rosemary Syrup
Makes 2 cups (500 ml)
- 2 cups (500 ml) water
- 1½ cups (307 g) white sugar
- 8 rosemary sprigs
Balsam Fir Bitters
Makes 24 oz (700 ml)
- 26 oz (750 ml) London dry gin
- 1 cup (20 g) balsam fir tips
- 2 tsp (10 g) licorice root
- 2 tsp (4 g) caraway seeds
- 2 tsp (4 g) fennel seeds
- 2 tsp (10 g) green cardamom pods
- 1 g black peppercorns
Cocktail
- Serving carafe
- 1 Maple and Fernet-Branca Granita Sphere
- 5 tbsp (75 ml) Bitter Almond and Orange Blossom Air
- 2 small mint sprigs 1½ oz (45 ml) brandy
- ½ oz (15 ml) sweet vermouth
- ½ oz (15 ml) Rosemary Syrup
- ½ oz (15 ml) Balsam Fir Bitters
Directions
To Plate
- Roll up the chicken wire and place in the bento box to create a stable foundation for the florals and greens. Place the sheet moss over the chicken wire to hide it.
- Arrange the myrtle and cedar in the moss throughout the service piece to resemble a forest floor, then arrange the flowers, hypericum berries, and leaves throughout. Arrange the mushrooms and bark in the moss to create a naturalistic scene.
- Lift the moss and pour the oil beneath into the box, on the left and back sides of the service piece. Put the dry ice pellets on top of the oil. Cover again with the moss.
Maple and Fernet-Branca Granita Spheres
- In a measuring container, stir together the water, maple syrup, and Fernet-Branca. Pour into the molds and freeze for 8 hours.
- To remove, rinse the sealed molds with cold water, then open the molds to remove the spheres. Store in an airtight container in the freezer for up to 5 days.
Bitter Almond and Orange Blossom Air
- Using an immersion blender, blend the water, sugar, orange blossom water, pure almond extract, egg white, and soy lecithin until the lecithin is fully dissolved.
- Then blend the surface of the mixture until a foam forms. Let set for 15 seconds, then use immediately
Balsam Fir Bitters
- Put all the ingredients into a 68 oz (2 L) mason jar. Seal and set aside for 2 months to infuse.
- Using a chinois, fine-strain into another mason jar. Store at room temperature. The bitters will last indefinitely.
Cocktail
- In a stemless goblet, place the sphere, air, and mint sprigs. Place a demitasse spoon on the bento box, directly to the right of the goblet.
- Pour the brandy, vermouth, syrup, and bitters into a glass serving carafe.
To serve: Pour the boiling water over the moss to activate the aromatics and dry ice. Serve with the cocktail in the carafe.
Jalisco Sour
Makes 1
Glass: Coupe
Ingredients
Star Anise Syrup
Makes 2 cups (500 ml)
- 2 cups (500 ml) water
- 1½ cups (307 g) white sugar
- ½ cup (36 g) star anise pods
Cocktail
- 1½ oz (45 ml) reposado tequila
- ¾ oz (23 ml) fresh lemon juice
- ½ oz (15 ml) Campari
- ½ oz (15 ml) Star Anise Syrup
- ¼ oz (8 ml) amaretto
- 1 egg white
- Orange peel, to garnish
- Piece star anise, to garnish
Directions
Star Anise Syrup
- In a medium pot over high heat, bring all the ingredients to a simmer. Let simmer for 15 minutes or until fragrant.
- Using a chinois, fine-strain the syrup into an airtight container and let cool to room temperature. Store in the fridge for up to 1 week.
Cocktail
- Put all the ingredients except the orange peel and star anise into a shaker, and shake for approximately 5 seconds to aerate the egg white. Fill the shaker with ice and shake for 2 seconds to chill.
- Using a Hawthorne strainer, fine-strain into a coupe glass.
- Gently squeeze the peel between your index finger and thumb to extract the oils into the cocktail. Discard the peel.
- Add a piece of star anise in the center of the cocktail. Serve.
The Muskoka
Makes 1
Glass: Coupe
Ingredients
Balsam Fir Bitters
Makes 24 oz (700 ml)
- 26 oz (750 ml) London dry gin
- 1 cup (20 g) balsam fir tips
- 2 tsp (10 g) licorice root
- 2 tsp (4 g) caraway seeds
- 2 tsp (4 g) fennel seeds
- 2 tsp (10 g) green cardamom pods
- 1 g black peppercorns
Cocktail
- 1¼ oz (38 ml) Canadian rye
- ¾ oz (23 ml) 10% cream
- ½ oz (15 ml) maple syrup
- ¼ oz (8 ml) amaretto
- ¼ oz (8 ml) Madeira
- ¼ oz (8 ml) Balsam Fir Bitters
- Grated cinnamon, to garnish
Directions
Balsam Fir Bitters
- Put all the ingredients into a 68 oz (2 L) mason jar. Seal and set aside for 2 months to infuse.
- Using a chinois, fine-strain into another mason jar. Store at room temperature. The bitters will last indefinitely.
Cocktail
- Put all the ingredients except the cinnamon into a shaker. Fill the shaker with ice and shake for 2 seconds to chill.
- Using a fine cocktail strainer, strain into a coupe glass. Garnish with grated cinnamon.