Bear Hands Cocktails & Playlist Pairings

21 Feb 2020

Our in-band cocktail connoisseur TJ has created custom cocktails to be paired with our RAD GENETICS playlist, which is comprised of our current listenings.

You can check out the latest playlist HERE, and take a stab at creating our latest cocktail pairing below (if yr of age, of course).



  • 1 ½ oz Appleton Estate Jamaican rum
  • ¾ oz Giffard Banane du Bresil liqueur
  • ½ oz Giffard Vanille de Madagascar liqueur
  • ½ oz Dry Curaçao
  • 1 oz lime juice
  • 1 oz Coco Lopez cream of coconut
  • 5 dashes Angostura bitters

This one is a doozy, and might be a little difficult for the basic home bar, but it’s so delicious. Tastes like banana cream pie. I created this in the cold NYC winter and imagined myself transplanted to a tropical beach, sipping these all day long.

Combine and shake all ingredients (except the coconut flakes) until the shaker is frosty in your hands. Double strain into a highball glass and top with crushed ice. Dust with toasted coconut flakes. Add a straw (preferably metal, save the turtles)!

Past Cocktails:

You can also take a stab at all past cocktails and listen to all past pairing playlists below!



  • 1 oz reposado tequila (we like Espolon reposado, it’s affordable and tasty, the reposado gives the tequila a bit of a smoky/aged flavor)
  • ¾ oz blanco vermouth (not a dry vermouth, something like Cocchi Ameicano or Lillet Blanc)
  • ½ oz orange cordial or orange liqueur (Cointreau is ok, or if you want to make your own cordial – 2 parts chopped oranges [peel on] to 1 part sugar, mix well and let sit overnight, put into a fine strainer and let sit until all liquid has drained [do not press], mix remaining liquid with equal parts dry Curaçao, shake well, done)
  • ¾ oz fresh lemon juice (fresh is best, concentrated lemon juice can be too acidic and not taste well)
  • 1 tsp absinthe (this gives the cocktail a delicious anise nose)
  • 3 dashes of Angostura bitters (this gentian and herbal forward bitters will complement the smoky notes of the reposado, the orange in the cordial, and the absinthe nose)

Mix ingredients in cocktail shaker and add ice. Shake immediately after adding ice and double strain into martini or cocktail glass. Garnish with lemon twist, expressed over the drink and rubbed around the rim, then placed in the drink.


French Ambassador cocktail recipe


  • 1 ½ oz gin
  • ¾ oz fresh lemon juice
  • ½ oz Demerara syrup (brown sugar simple syrup)
  • 3 dashes Angostura bitters
  • 2 oz sparkling wine
  • ½ oz Lindemans Framboise Lambic Ale
  • Frozen raspberry and lemon twist garnish

Add gin, lemon, Demerara syrup and angostura into a cocktail shaker. Shake ingredients and double strain into an all-purpose wine glass. Top with sparkling wine and framboise. Garnish with a frozen raspberry and a lemon twist (expressed over drink, rubbed around the rim, then placed into drink).



  • 2 oz bourbon (Four Roses yellow label or similar)
  • 1 oz lime juice 
  • ½ oz sweet vermouth (Carpano Antica or similar)
  • ½ oz simple syrup
  • 3 dashes Angostura bitters
  • splash of ginger beer (spicier the better)

Combine and shake all ingredients except ginger beer. Double strain into double rocks glass or high ball glass. Add ice (preferably Kold-Draft cubes) and top with ginger beer. Rest lime wheel on top of drink.