Shaken · Rocks
GarnishLime wheel
Shaken · Rocks
Joe Rinaldi, Death & Co, Los Angeles (2025)
Aftershock cocktail recipe
What goes in it
- 0.5 oz
- 0.5 ozSerrano tequila
House prep · Recipe below ↓
- 0.5 ozBasil eau-de-vie
Bottle · Basil Eau-de-Vie
- 0.5 ozPear brandy
Bottle · Pear Brandy
- 0.75 ozLime juice
Fresh juice · Recipe below ↓
- 0.75 ozCelery syrup (1:1)
House prep · Recipe below ↓
- 1 tspGreen Chartreuse
Bottle · Green Chartreuse
Method · Shaken
- 1Shake everything with ice.
- 2Strain over a large cube in a double rocks glass and garnish with a lime wheel.
- Glass
- Rocks
- Ice
- Large cube
- Garnish
- Lime wheel
Prep ahead
House prep
Serrano Tequila
- Yield
- 750 ml
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 750 mlblanco tequila
- 1 serrano pepper, thinly sliced
Method
- 1Add the pepper to the tequila and taste often. It can be hot enough in as little as 10 minutes. Strain once it reaches the heat you like and rebottle.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Celery Syrup (1:1)
- Yield
- About 2 cups
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- Fresh celery juice from one bunch, strained
- Sugar equal to the juice weight
- Ascorbic acid at 0.5% of the juice weight
Method
- 1Juice and strain the celery, then weigh it. Blend the juice with an equal weight of sugar and the ascorbic acid until the sugar dissolves.
About the Aftershock
Aftershock is a sour made with blanco tequila, serrano tequila and basil eau-de-vie, created by Joe Rinaldi at Death & Co in 2025.
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