Blitzen Trapper - ‘Blitzen Trapper’ + Cheap Rum & Coke
Ingredients: 2 ounces cheap rum *if you’ve heard of the brand it’s probably too expensive*, 5 ounces Coca-Cola.
Mixing Instructions: Pour rum into a plastic cup *no glass…we’re not puttin’ on the ritz here* filled with ice. Fill Coke to top and serve.
Notes: V+C: “@BlitzenTrapper we’re pairing your debut LP for RSD - any idea what you guys were drinking back then while making that album?”
Blitzen Trapper: “@vinylcocktails don’t quite remember but I think it was High Life. And coke with really cheap rum.”
“Blitzen Trapper’s debut album from 2003 will be available for the first time on vinyl in celebration of it’s 10th Anniversary…A very limited edition run, the record is pressed on 180g vinyl with a free digital download of the entire record with five previously unheard bonus tracks from the original sessions.” - RecordStoreDay.com
Nicolas Jaar - ‘Brian Eno // Nicolas Jaar // Grizzly Bear’ + Strega Sour
Ingredients: 1 1/2 ounces gin, 3/4 ounce Strega, 3/4 ounce fresh lemon juice, 1/2 ounce egg whites, 1 teaspoon Earl Grey honey syrup (2:1), 4 dashes Angostura bitters (as garnish).
Mixing Instructions: Dry-shake, then add ice and shake again. Strain into a chilled cocktail glass. Drizzle bitters on top of the foam and serve. (adapted from Junior Ryan, Portland, OR - ht Gaz Regan).
Notes: “Brian Eno, Nicolas Jaar, and Grizzly Bear are teaming up for a Record Store Day release. Warp will release a limited edition 12” featuring Jaar remixes of “Lux” from Eno’s LUX and“Sleeping Ute” from Grizzly Bear’s Shields.” - via Pitchfork
Dale Earnhardt Jr. Jr. - ‘Patterns’ EP + Sazerac
Ingredients: 1 1/2 ounces rye whiskey, 2 dashes Peychaud’s bitters, dash of Angostura bitters, dash of absinthe, 1 sugar cube, twist of lemon peel for garnish.
Mixing Instructions: Fill an old-fashioned glass with ice. Put the sugar cube in a second old-fashioned glass and moisten it with water, then crush it. Add the rye, bitters and a few cubes of ice and stir. Discard the ice from the first glass and pour in absinthe. Coat the inside of the glass with the absinthe then pour out the excess. Strain the rye mixture into the absinthe-coated glass. Twist and squeeze the lemon peel over the glass. Rub the rim of the glass and discard when finished. (via CHOW)
Notes: The Detroit duo doles out “Four unreleased tracks from the upcoming album. Contains a download card for two additional remixes. Limited to 3,000 worldwide.” - RecordStoreDay.com
Phosphorescent - ‘Aw Come Aw Wry’ + White Whiskey Punch
Ingredients: 2 ounces white whiskey (such as Death’s Door), 2 ounces fresh pineapple juice, 1 ounce fresh lime juice, 1 ounce simple syrup, pineapple wedge for garnish.
Mixing Instructions: Mix ingredients in a shaker with ice, shake vigorously for 28 seconds, strain into a rocks glass with ice. Garnish with pineapple and serve.
Notes: Special RSD re-issue of Phosphorescent’s sophomore album - includes slightly modified album cover, download of full album + never-before-released live songs.
The White Stripes - ‘Elephant’ (10th Anniversary) + Creeping Death
Ingredients: 3/4 ounce white whiskey (such as Death’s Door), 3/4 ounce Alvear Amontillado Sherry, 3/4 ounce Dolin Blanc Vermouth, 3/4 ounce lemon juice, 1/4 ounce simple syrup.
Mixing Instructions: Mix ingredients in an ice-filled cocktail shaker. Shake vigorously and strain into a chilled cocktail glass. Garnish with a lemon peel. (via Matthew Seiter)
Notes: The 10th Anniversary reissue of The White Stripes fourth album and one of the greatest rock albums of all-time. “If you don’t already know about the White Stripes, just start here. LP1 is on split-color black and red vinyl, and LP2 is on white vinyl, all housed in a double pocket gatefold, tip on sleeve. It features an MP3 download card, printed inner sleeves and is mastered direct from the original analog source.” via Third Man Records.