Ingredients

Die Hard is the greatest Christmas movie of all times and you can fight me if you disagree. When the show YIPPEE KI YAY came to the local cabaret, it was a no-brainer. A stage show about Die Hard? We got tickets quicker than John McClane kicks his shoes off in the bathroom at Christmas party. The show was dope, and they even had a signature cocktail called the Yippee Ki Yay. The cocktail was so good that I wanted to make it at home, and bigger with more explosions. The original called for bourbon, Campari, vermouth, and cranberry syrup, and we remixed it to make it more McClane with some fizz to represent the hallowed top ten unfinished floors of Nakatomi Tower exploding all over the place. The result has the gritty suaveness of a barefoot NYPD detective in the face of a German terrorist with a British accent doing a Southern accent.

  • 1 oz. Irish Whisky

  • 1 oz. Campari

  • ½ oz. Vermouth (sweet)

  • ¼ oz. Coffee Liqueur (Mr. Black)

  • ¼ oz. Blood of My Enemies Syrup

  • 1 dash Angostura Bitters

  • Egg White or Foamer (Ms Better Bitters Foamer)

  • 3 oz. Seltzer or Club Soda

Instructions

  1. In a cocktail shaker with no ice addle ingredients except seltzer/club soda.
  2. Dry shake for 30 seconds. You can also use a foaming wand for 10 seconds instead.
  3. Add ice and shake for 10-15 seconds.
  4. Double strain into a chilled collins glass.
  5. Pour in the seltzer/soda slowly and let the foam rise just over the lip of the glass.
    1. If you’re fancy: place a barspoon in the center of the glass and slowly pour the seltzer/soda down the handle to sink the seltzer/soda instead of pouring straight in.
Pittsburgh Dandy Latte
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