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Photo Courtesy of Dylan + Jeni

Born in New York, Dan Sabo got his start in the nightclubs of Manhattan before debunking to the emerging Brooklyn cocktail scene. After eight years helping to form the cultural landscape there, he relocated to Los Angeles to open the Ace Hotel DTLA. He currently serves as Beverage Manager for the property and it’s three outlets: Upstairs, LA Chapter, and the Mezzanine.

The VEEV Better Way To Drink Bartender Challenge?

I was extremely happy to hear that I’d been named a finalist in the VEEV BWTD Bartender Challenge. I think I put together a pretty great cocktail that I was excited to share, and I’m glad people found those flavors and ideas as interesting and exciting as I did. And, of course, getting to hang with a legend and friend like Willy Shine is just the icing on the cake.

What does “drinking better” mean to you?

To me, the idea of “drinking better” is being more aware of what you’re putting into your body: where it comes from, what it’s made of, etc. This has happened with food, but people still don’t think about it when it comes to drinks, and I think they should really have the same weight. Quality base ingredients, good water… these are things we have come to expect from our meals. Those rules should apply to our beverages as well.

Advice you’d give bartenders wanting to mix with VEEV?

I know it’s being pushed as a vodka alternative, but we at Ace Hotel have been playing with it in place of rum, gin, pisco… its an extremely useful and pliable spirit. It has an inherent sweetness, but not cloying, and it gets along with citrus well. I guess my advice would be, don’t limit yourself to where you think it can be used. Try it with everything.

Describe VEEV.

Bright, clean, flavorful… and delicious!



Recipe by Dan Sabo


1 1/2 oz. VEEV

1 oz. Fresh Lemon Juice

1/2 oz. Solerno Blood Orange Liqueur

1/2 oz. Cocchi Americano

1 Bar Spoon Ginger Tumeric Syrup

3 Dashes St. George Absinthe


Add all ingredients to a mixing tin, add ice and shake vigorously. Double strain into a nick and nora glass.


8 oz. Rough Chopped Ginger

8 oz. Hot Water (between 170º and 200º)

8 oz. Agave

1 tsp. Tumeric


Add all ingredients to a blender, and blend until smooth. Run through a chinois to remove ginger fiber.


Crystallized Ginger


Nick and Nora


I drew inspiration from the idea of a acai as a morning superfood (I put it in my morning smoothies…) and folded that into the concept of the fogcutter and it’s restorative effects for different reasons. Veev revitalizes the Corpse Reviver No. 2 by innovating the base flavor profile with acai and prickly pear. We then give a nod to the classic with the quinquina, lemon and absinthe. Ginger-tumeric syrup punches up the health benefits and anti-inflammatory aspects associated with acai, and then we innovate on the original with blood orange liqueur.

The name is a play on the zombie/vampire implications of “Corpse Reviver,” and V is the Roman Numeral for 5. Hence, Corpse Reviver No. V becomes Daywalker No. 5.

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