How to Make First We Feast’s Signature Cocktails

FWF teamed up with DBGB to craft two special cocktails for the restaurant's 5th anniversary bash. Recreate them at home with these recipes for The Bearded Viking and the Nectar of the Gawds.

All photos by Virginia Rollinson for DBGB

All photos by Virginia Rollinson for DBGB

We’ve already told you about DBGB’s epic 5th anniversary party last night. But FOMO is no sort of gift to give a friend, so we want to make sure you can enjoy some of the spoils of the bash at home.

We’ll show you how to make the AC/DC-inspired, black trumpet mushroom-inflected Back in Black anniversary sausage later this week. But first, we drink.

Below, check out the recipes for two original cocktails we created with DBGB Beverage Director Eduardo Porto Carreiro. The Bearded Viking is a brooding, slightly smoky whiskey-and-beer drink made with Highland Park 12 Year, while the Nectar of the Gawds is a refreshing summer sipper with Tito’s vodka and raspberry puree. Bottoms up!

Turn up with these FWF x DBGB cocktails


Highland Park 12 Year, Aperol, Fresh Lemon Juice, Bronx Pale Ale Float

1.0 oz Highland Park 12 Year Old Single Malt Scotch

1.0 oz Aperol

.75 oz Freshly Squeezed Lemon Juice

1.0 oz Bronx Brewery Pale Ale

Shake all ingredients together except for the beer and dump into ROCKS glass. Pour pale ale over the drink as a float. No Garnish


Tito’s Vodka, Agave Nectar, Raspberry Puree, Fresh Lemon Juice, Club Soda

1.5 oz Tito’s Handmade Vodka

1.0 oz Agave Nectar

0.5 oz Raspberry Puree

0.5 oz Freshly Squeezed Lemon Juice

splash Club Soda

Shake ingredients and dump into a HIGHBALL glass. Top with club soda. A single raspberry as a Garnish.


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