‘Veep’ actor Paul Scheer part of 1893 Pepsi cocktail mixing event

Comedian Paul Scheer, who is appearing on the political comedy “Veep” this season, recently teamed up with award-winning bartender Pam Wiznitzer for a special event in New York to celebrate the unveiling of two new Pepsi-Cola 1893 flavors, Black Currant Cola and Citrus Cola.

Mr. Scheer, a veteran of “Children’s Hospital,” “The League” and “Drunk History,” appeared at The Dead Rabbit bar to dole out new interpretations of cola-based cocktails.

Mr. Scheer and Ms. Wiznitzer served up such concoctions as the 1893 Kalimotxo (Spanish red wine and 1893 Original Cola) as well as Moscow mules made with 1893 Ginger Cola.

1893 is named in honor of the year in which Pepsi found Caleb Bradham first conjured the recipe for the soft drink. The cocktail recipes served at the event include the 1893 Margarita, Stoop Smash, Slice of Sunshine and the 1893 Moscow Mule.

1893 Margarita

(By 1893 Top Shelf Bartender Pamela Wiznitzer, Seamstress, New York)

1.5 oz. mescal

.75 oz. lime juice

.5 oz. honey syrup

3 slices jalapeno

1893 Citrus Cola

Combine lime and jalapeno in shaking tin, muddle, add mescal and honey and shake, fine strain in a low ball glass with ice, top with 1893 Citrus Cola, stir. Garnish with slice of jalapeno and lime wedge.

Stoop Smash

(By 1893 Top Shelf Bartender Kellie Thorn, Empire State South, Atlanta)

2 oz. Belle Meade Bourbon

4 strawberries muddled

.5 oz. lemon juice

.25 oz. simple syrup

1.5 oz. 1893 Black Currant Cola

Angostura bitters

Muddle strawberries in simple syrup. Add lemon juice and bourbon and shake with ice. Fine strain over crushed ice in a double old fashioned glass. Top with 1893 Black Currant Cola and heavy dashes of Angostura bitters. Garnish with strawberry.

Slice of Sunshine

(By 1893 Top Shelf Bartender Dorothy Elizabeth, The Standby, Detroit)

1.5 oz. London Dry Gin

0.5 oz. Yellow Chartreuse

0.75 oz. passion fruit puree

0.75 oz. fresh-squeezed lemon

2 oz. 1893 Citrus Cola

Peychaud’s bitters

Lime

Shake gin, chartreuse, passion fruit, lemon vigorously with standard 1x1 cubes. Open tins, pour in 1893 Citrus Cola. Double strain into a collins glass with cubes. Garnish with 6 to 10 dashes of Peychaud’s bitters, a metal straw and a lime.

1893 Moscow Mule

1.5 oz. vodka

0.5 oz lime juice

1893 Ginger Cola
lime wedge

Pour vodka and lime juice into a mug. Add ice cubes and top with 1893 Ginger Cola. Stir to combine. Drop a lime wedge into the mug for garnish.

Bourbon + 1893 Original Cola

(By 1893 Top Shelf Bartender Karen Grill, Sassafras, Los Angeles)

1 dash of Angostura

1 dash orange bitters

0.5 oz. 1893 Original Cola syrup

2 oz. Jack Daniels

Stir and strain over large ice cube in a rocks glass and garnish with orange peel

1893 Kalimotxo

3 or 4 oz. dry red wine (preferably Spanish)

3 or 4 oz. of 1893 Original Cola

1 squeeze of lemon juice

Top with lemon to serve

In a glass filled with ice, combine 3 or 4 ounces dry red wine (preferably Spanish) with an equal amount of 1893 Original Cola and 1 squeeze lemon juice in a Collins glass. Garnish with a lemon or orange slice to serve.

Walton Waltz Punch

(By 1893 Top Shelf Bartender Lynette Marrero, The Llama Inn, Brooklyn, New York)

1 oz. Dolin Blanc vermouth (or Martini Bianco)

0.5 oz. Aperol

1 oz. aged rum (like Zacapa Rum)

1 oz. lemon juice

3-4 oz. blood orange puree or juice

Top with 2 oz. 1893 Citrus Cola

In a punch bowl or pitcher, place the peel of 2 lemons and a tablespoon of natural cane sugar and juice of one lemon, muddle, let sit for 10 minutes. Add the remaining ingredients, garnish float lemon slices and blood orange slices, with edible flowers (can freeze flowers in serving ice).