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  HOLLAND 1945   • 1.5 oz. Boomsma Jonge Genever • .75 oz. Ramazzotti Amaro • .25 oz. Unsweetened Pineapple Juice • .25 oz. Lemon Juice • 1 Heavy Bar Spoon of Currant Jam  • 1. Combine all ingredients in a cocktail shaker and shake with ice. • 2. Strain into a rocks glass. • 3. Garnish with a charred rosemary sprig.

HOLLAND 1945

• 1.5 oz. Boomsma Jonge Genever
• .75 oz. Ramazzotti Amaro
• .25 oz. Unsweetened Pineapple Juice
• .25 oz. Lemon Juice
• 1 Heavy Bar Spoon of Currant Jam

• 1. Combine all ingredients in a cocktail shaker and shake with ice.
• 2. Strain into a rocks glass.
• 3. Garnish with a charred rosemary sprig.

  TRISTESSA   • 1.5 oz. Por Siempre Sotol • .75 oz. Cocchi Americano • .25 oz. Tapatio 110 Blanco Tequila • .25 oz. Falernum • 2 Dashes Lemon Bitters  • 1. Combine all ingredients in a mixing glass over ice and stir until chilled. • 2. Strain over ice into a brandy snifter or rocks glass. • 3. Garnish with a stalk of lemongrass.

TRISTESSA

• 1.5 oz. Por Siempre Sotol
• .75 oz. Cocchi Americano
• .25 oz. Tapatio 110 Blanco Tequila
• .25 oz. Falernum
• 2 Dashes Lemon Bitters

• 1. Combine all ingredients in a mixing glass over ice and stir until chilled.
• 2. Strain over ice into a brandy snifter or rocks glass.
• 3. Garnish with a stalk of lemongrass.

  IF IT BLEEDS, IT LEADS   • 1.5 oz. James E. Pepper Rye Whiskey • .5 oz. Cappelletti Sfumato Rhubarb Amaro • .5 oz. Lemon Juice • .25 oz. Honey Syrup • 2 Dashes Lavender Bitters  • 1. Combine all ingredients in a cocktail shaker and shake with ice. • 2. Strain into a collins glass. • 3. Top with San Pellegrino Blood Orange Soda. • 4. Garnish with a dried hibiscus petal and a lemon wheel.

IF IT BLEEDS, IT LEADS

• 1.5 oz. James E. Pepper Rye Whiskey
• .5 oz. Cappelletti Sfumato Rhubarb Amaro
• .5 oz. Lemon Juice
• .25 oz. Honey Syrup
• 2 Dashes Lavender Bitters

• 1. Combine all ingredients in a cocktail shaker and shake with ice.
• 2. Strain into a collins glass.
• 3. Top with San Pellegrino Blood Orange Soda.
• 4. Garnish with a dried hibiscus petal and
a lemon wheel.

  SHERRY POPPINS   • 1.5 oz. Rittenhouse Rye • .75 oz. Hidalgo Fino Sherry • .5 oz. Cappelletti Aperitivo • .5 oz. Grenadine • .25 oz. Lemon Juice  • 1. Combine all ingredients in a cocktail shaker and shake with ice. • 2. Strain over crushed ice into a brandy snifter. • 3. Garnish with a sprig of sage and an orange wedge.

SHERRY POPPINS

• 1.5 oz. Rittenhouse Rye
• .75 oz. Hidalgo Fino Sherry
• .5 oz. Cappelletti Aperitivo
• .5 oz. Grenadine
• .25 oz. Lemon Juice

• 1. Combine all ingredients in a cocktail shaker and shake with ice.
• 2. Strain over crushed ice into a brandy snifter.
• 3. Garnish with a sprig of sage and an orange wedge.

  RANGOON CLUB   • 2 oz. Gordon's Dry Gin • 1 oz. Lemon Juice • .75 oz. Cream of Coconut • 1 Egg White  • 1. Combine all ingredients in a cocktail shaker and reverse dry shake. • 2. Strain into a Herbsaint rinsed coupe glass. • 3. Garnish with 3 dashes Angostura bitters.

RANGOON CLUB

• 2 oz. Gordon's Dry Gin
• 1 oz. Lemon Juice
• .75 oz. Cream of Coconut
• 1 Egg White

• 1. Combine all ingredients in a cocktail shaker and reverse dry shake.
• 2. Strain into a Herbsaint rinsed coupe glass.
• 3. Garnish with 3 dashes Angostura bitters.

  121 SWIZZLE   • 1 oz. Hamilton 151 Demerara Rum • 1 oz. Coruba Dark Jamaican Rum • 1 oz. Cinnamon Syrup • .25 oz. Grenadine • .25 oz. Falernum • 1 oz. Lime Juice • 3 Dashes Herbstura  • 1. Combine all ingredients in a Pearl Diver or tall glass. • 2. Swizzle with a bar spoon or swizzle stick. • 3. Add more crushed ice. • 4. Garnish with a charred cinnamon stick.

121 SWIZZLE

• 1 oz. Hamilton 151 Demerara Rum
• 1 oz. Coruba Dark Jamaican Rum
• 1 oz. Cinnamon Syrup
• .25 oz. Grenadine
• .25 oz. Falernum
• 1 oz. Lime Juice
• 3 Dashes Herbstura

• 1. Combine all ingredients in a Pearl Diver or tall glass.
• 2. Swizzle with a bar spoon or swizzle stick.
• 3. Add more crushed ice.
• 4. Garnish with a charred cinnamon stick.

  BITTER LIBRE   • .75 oz. Flor de Cana Dry Rum • .75 oz. Averna • .75 oz. Ramazzotti Amaro • 5 oz. Angostura Bitters • .25 oz. Vallet Fernet • .25 oz. Lime Juice  • 1. Combine all ingredients in a mixing glass over ice and stir until chilled. • 2. Strain over a coconut water ice cube into a rocks glass. • 3. Garnish with a lime wheel.

BITTER LIBRE

• .75 oz. Flor de Cana Dry Rum
• .75 oz. Averna
• .75 oz. Ramazzotti Amaro
• 5 oz. Angostura Bitters
• .25 oz. Vallet Fernet
• .25 oz. Lime Juice

• 1. Combine all ingredients in a mixing glass over ice and stir until chilled.
• 2. Strain over a coconut water ice cube into a rocks glass.
• 3. Garnish with a lime wheel.

  MELLOW CORN JULEP   • 2 oz. Mellow Corn Whiskey • .25 oz. Honey Syrup • .25 oz. Smith & Cross Jamaican Rum • 1 Dash Angostura Bitters • 1 Dash Angostura Orange  • 1. In a julep tin, muddle the mint sprig with honey by gently pressing to release the oils. • 2. Pack the tin with finely crushed ice. • 3. Pour Mellow Corn Whiskey over ice, and mound more ice into the top of the tin. • 4. Float .25 oz. Smith & Cross Jamaican Rum over mound of ice. • 5. Garnish with bouquet of mint and charred corn flakes.

MELLOW CORN JULEP

• 2 oz. Mellow Corn Whiskey
• .25 oz. Honey Syrup
• .25 oz. Smith & Cross Jamaican Rum
• 1 Dash Angostura Bitters
• 1 Dash Angostura Orange

• 1. In a julep tin, muddle the mint sprig with honey by gently pressing to release the oils.
• 2. Pack the tin with finely crushed ice.
• 3. Pour Mellow Corn Whiskey over ice, and mound more ice into the top of the tin.
• 4. Float .25 oz. Smith & Cross Jamaican Rum over mound of ice.
• 5. Garnish with bouquet of mint and charred corn flakes.

 
 
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  GYPSY'S CURSE   • 2 oz. Amaso Braulio • 1 oz. Dolin Dry • 1 oz. Lemon  • 1. In a cocktail shaker, muddle 3 basil leaves with ingredients and shake with ice. • 2. Fine strain into champagne flute.

GYPSY'S CURSE

• 2 oz. Amaso Braulio
• 1 oz. Dolin Dry
• 1 oz. Lemon

• 1. In a cocktail shaker, muddle 3 basil leaves with ingredients and shake with ice.
• 2. Fine strain into champagne flute.

  NAKED IN GARDEN HILLS   • 4 oz. Dry Sherry • .5 oz. Simple Syrup  • 1. Add 3 cucumber wheels, a lemon and lime wheel and syrup into a mixing glass and muddle. • 2. Add sherry and ice, shake. • 3. Strain into a cucumber lined pilsner glass filled with crushed ice. • 4. Garnish with seasonal berries, mint and a straw.

NAKED IN GARDEN HILLS

• 4 oz. Dry Sherry
• .5 oz. Simple Syrup

• 1. Add 3 cucumber wheels, a lemon and lime wheel and syrup into a mixing glass and muddle.
• 2. Add sherry and ice, shake.
• 3. Strain into a cucumber lined pilsner glass filled with crushed ice.
• 4. Garnish with seasonal berries, mint and a straw.

  SHARKSKIN SUIT   • 2 oz. Black Bottle Scotch • .25 oz. Angostura Di Amaro • .25 Dulce de Leche  • 1. Combine all ingredients into a rocks glass over a big ice cube and stir until chilled. • 2. Garnish with an orange peel skewered through a cherry.

SHARKSKIN SUIT

• 2 oz. Black Bottle Scotch
• .25 oz. Angostura Di Amaro
• .25 Dulce de Leche

• 1. Combine all ingredients into a rocks glass over a big ice cube and stir until chilled.
• 2. Garnish with an orange peel skewered through a cherry.

  LA MUERTE ROJA   • 1 oz. Tapatio 110 • 1 oz. Peychauds Aperitivo • .75 oz. Lime • .25 oz. Agave • 2 Dashes Orange Hellfire Bitters • 2 Drops Saline • 3 Cubes of Watermelon • 1 Egg White  • 1. In a cocktail shaker, muddle 3 cubes of watermelon.  • 2. Add remaining ingredients in a cocktail shaker and reverse dry shake. • 3. Fine strain into a martini glass. • 4. Garnish with Tejeen.

LA MUERTE ROJA

• 1 oz. Tapatio 110
• 1 oz. Peychauds Aperitivo
• .75 oz. Lime
• .25 oz. Agave
• 2 Dashes Orange Hellfire Bitters
• 2 Drops Saline
• 3 Cubes of Watermelon
• 1 Egg White

• 1. In a cocktail shaker, muddle 3 cubes of
watermelon.
• 2. Add remaining ingredients in a cocktail shaker and reverse dry shake.
• 3. Fine strain into a martini glass.
• 4. Garnish with Tejeen.

  GOLDBRICKER   • 1.5 oz. Pineapple infused Cognac • .75 oz. Nectarine Shrub • .25 oz. Amargo Vallet • .25 oz. Lemon  • 1. Combine all ingredients into a cocktail shaker and shake with ice. • 2. Strain into a cocktail glass. • 3. Top with champagne. • 4. Garnish with a strawberry on a pick.

GOLDBRICKER

• 1.5 oz. Pineapple infused Cognac
• .75 oz. Nectarine Shrub
• .25 oz. Amargo Vallet
• .25 oz. Lemon

• 1. Combine all ingredients into a cocktail shaker and shake with ice.
• 2. Strain into a cocktail glass.
• 3. Top with champagne.
• 4. Garnish with a strawberry on a pick.

  JACKIE TREEHORN   • 1 oz. Rittenhouse Rye • 1 oz. Overholdt Rye • .75 oz. Averna • .5 oz. Vedrenne Cacao • 1 Dash Hazelnut Cherry Bitters or Angostura Bitters  • 1. Combine all ingredients into a mixing glass over ice and stir until chilled. • 2. Strain into a coupe glass. • 3. Garnish with basil and a cherry or chocolate.

JACKIE TREEHORN

• 1 oz. Rittenhouse Rye
• 1 oz. Overholdt Rye
• .75 oz. Averna
• .5 oz. Vedrenne Cacao
• 1 Dash Hazelnut Cherry Bitters or Angostura Bitters

• 1. Combine all ingredients into a mixing glass over ice and stir until chilled.
• 2. Strain into a coupe glass.
• 3. Garnish with basil and a cherry or chocolate.

  WORTHY ADVERSARY   • .75 oz. La Favorite Rhum Agricole • .5 oz. Elijah Craig • .75 oz. Cocchi Americano • .75 oz. Orange • .25 oz. Lemon • .25 oz. Grenadine  • 1. Combine all ingredients in a cocktail shaker and shake with crushed ice. • 2. Open pour into a pilsner glass. • 3. Garnish with a mint sprig.

WORTHY ADVERSARY

• .75 oz. La Favorite Rhum Agricole
• .5 oz. Elijah Craig
• .75 oz. Cocchi Americano
• .75 oz. Orange
• .25 oz. Lemon
• .25 oz. Grenadine

• 1. Combine all ingredients in a cocktail shaker and shake with crushed ice.
• 2. Open pour into a pilsner glass.
• 3. Garnish with a mint sprig.

  KNOCKOUT ARTIST   • 1.5 oz. Flor de Cana 7 • .75 oz. Appleton Sig. • .75 oz. Appleton 12 • 1 oz. Lime • 1 oz. Mango • 1 oz. Orange • 1 oz. Gardenia Mix • 2 Dashes Angostura Bitters  • 1. Combine all ingredients in a cocktail shaker and shake with crushed ice. • 2. Open pour into a hurricane glass. • 3. Top with 2oz cold brew. • 4. Garnish with an edible orchid.

KNOCKOUT ARTIST

• 1.5 oz. Flor de Cana 7
• .75 oz. Appleton Sig.
• .75 oz. Appleton 12
• 1 oz. Lime
• 1 oz. Mango
• 1 oz. Orange
• 1 oz. Gardenia Mix
• 2 Dashes Angostura Bitters

• 1. Combine all ingredients in a cocktail shaker and shake with crushed ice.
• 2. Open pour into a hurricane glass.
• 3. Top with 2oz cold brew.
• 4. Garnish with an edible orchid.

  GIRLFRIEND EXPERIENCE   • 1.5 oz. Singani 63  • .5 oz. Cointreau • .25 oz. Creme de Violette • .75 oz. lemon juice • .25 oz. simple syrup  • 1. Combine ingredients into a cocktail shaker and shake with ice. • 2. Strain into a collins glass. • 3. Add ice and top with soda water. • 4. Garnish with baby's breath.

GIRLFRIEND EXPERIENCE

• 1.5 oz. Singani 63
• .5 oz. Cointreau
• .25 oz. Creme de Violette
• .75 oz. lemon juice
• .25 oz. simple syrup

• 1. Combine ingredients into a cocktail shaker and shake with ice.
• 2. Strain into a collins glass.
• 3. Add ice and top with soda water.
• 4. Garnish with baby's breath.

  GOLDEN ETERNAL   • 1.5 oz. Fidencio Mezcal • .5 oz. Lustau East India Sherry • .5 oz. peach infused agave syrup • 6 drops Buffa Agave Maria Bitters • 1 dash Orange / Hellfire Bitters  • 1. In a julep tin, muddle a mint sprig with syrup. • 2. Add remaining ingredients to a julep tin and pack with finely crushed ice. • 3. Garnish with mint and candied peaches.

GOLDEN ETERNAL

• 1.5 oz. Fidencio Mezcal
• .5 oz. Lustau East India Sherry
• .5 oz. peach infused agave syrup
• 6 drops Buffa Agave Maria Bitters
• 1 dash Orange / Hellfire Bitters

• 1. In a julep tin, muddle a mint sprig with syrup.
• 2. Add remaining ingredients to a julep tin and pack with finely crushed ice.
• 3. Garnish with mint and candied peaches.

  LOMAX   • 2.5 oz. La Guita Manzanilla • .5 oz. Mellow Corn • .5 oz. lemon juice • .5 oz. orgeat • .25 oz. pineapple juice • .25 oz. vanilla syrup  • 1. In a cocktail shaker, muddle 5 blue berries with orgeat and vanilla syrup. • 2. Combine remaining ingredients into a cocktail shaker and shake with ice. • 3. Fine strain into a cinnamon / sugar rimmed coupe glass.

LOMAX

• 2.5 oz. La Guita Manzanilla
• .5 oz. Mellow Corn
• .5 oz. lemon juice
• .5 oz. orgeat
• .25 oz. pineapple juice
• .25 oz. vanilla syrup

• 1. In a cocktail shaker, muddle 5 blue berries with orgeat and vanilla syrup.
• 2. Combine remaining ingredients into a cocktail shaker and shake with ice.
• 3. Fine strain into a cinnamon / sugar rimmed coupe glass.

  SIX, THREE TIMES   • 1.5 oz. Absolut Elyx • .75 oz. Luxardo   Bianco Bitter • .75 oz. Watermelon/ Basil infused Dolin Blanc  • 1. Combine all ingredients in a Rocks glass   over a big ice cube and stir until chilled. • 2. Garnish   with a rose bud.

SIX, THREE TIMES

• 1.5 oz. Absolut Elyx
• .75 oz. Luxardo Bianco Bitter
• .75 oz. Watermelon/ Basil infused Dolin Blanc

• 1. Combine all ingredients in a Rocks glass over a big ice cube and stir until chilled.
• 2. Garnish with a rose bud.

  STROKE OF LUCK   • 1.25 oz. Hendricks Gin  • 1 oz.   Cap Course • .5 oz. Capelletti Aperitivo  • 1. Combine ingredients into a mixing glass over ice and stir until chilled. • 2. Strain into a coupe glass. • 3. Top with Salers Gentiane foam. • 4. Garnish with grated lemon zest.

STROKE OF LUCK

• 1.25 oz. Hendricks Gin
• 1 oz. Cap Course
• .5 oz. Capelletti Aperitivo

• 1. Combine ingredients into a mixing glass over ice and stir until chilled.
• 2. Strain into a coupe glass.
• 3. Top with Salers Gentiane foam.
• 4. Garnish with grated lemon zest.

 
 
 
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  MOON TOWER   • .75 oz. Meletti 1870 • .75 oz. Dolin Dry, Lemon • .5 oz. Kronan Swedish Punsch • .75 oz. Orange Juice • .5 oz. Lemon juice • .5 oz. Ginger syrup • 3 drops Rose Water  • 1. Combine all ingredients in a cocktail shaker and shake with ice. • 2. Strain into a rocks glass. • 3. Garnish with a tarragon leaf.

MOON TOWER

• .75 oz. Meletti 1870
• .75 oz. Dolin Dry, Lemon
• .5 oz. Kronan Swedish Punsch
• .75 oz. Orange Juice
• .5 oz. Lemon juice
• .5 oz. Ginger syrup
• 3 drops Rose Water

• 1. Combine all ingredients in a cocktail shaker and shake with ice.
• 2. Strain into a rocks glass.
• 3. Garnish with a tarragon leaf.

  GLORY'S GATE   • 1 oz. Hine Cognac • 1 oz. Hamilton 86 • .5 oz. Mango juice • .5 oz. Lime juice • .75 oz. Cream of Coconut • .25 oz. Pernod Absinthe • 3 dashes Orange Bitters  • 1. Combine all ingredients in a cocktail shaker and shake with crushed ice. • 2. Open pour into a pearl diver glass. • 3. Garnish with grated nutmeg.

GLORY'S GATE

• 1 oz. Hine Cognac
• 1 oz. Hamilton 86
• .5 oz. Mango juice
• .5 oz. Lime juice
• .75 oz. Cream of Coconut
• .25 oz. Pernod Absinthe
• 3 dashes Orange Bitters

• 1. Combine all ingredients in a cocktail shaker and shake with crushed ice.
• 2. Open pour into a pearl diver glass.
• 3. Garnish with grated nutmeg.

  DAY DREAM JOHNNY   • 1 oz. Nautical Gin • .75 oz. Elijah Craig • .25 oz. Hamilton Pimento Dram • .5 oz. Lemon juice • .5 oz. White grapefruit juice • .5 oz. Fennel Orgeat • .25 tsp. House Undead Mix • 1 dash Angostura bitters  • 1. Combine all ingredients in a cocktail shaker and shake with crushed ice. • 2. Open pour into a napoli glass. • 3. Garnish with mint.

DAY DREAM JOHNNY

• 1 oz. Nautical Gin
• .75 oz. Elijah Craig
• .25 oz. Hamilton Pimento Dram
• .5 oz. Lemon juice
• .5 oz. White grapefruit juice
• .5 oz. Fennel Orgeat
• .25 tsp. House Undead Mix
• 1 dash Angostura bitters

• 1. Combine all ingredients in a cocktail shaker and shake with crushed ice.
• 2. Open pour into a napoli glass.
• 3. Garnish with mint.

  STAMOS GIN FIZ   • 2 oz. Boomsma Oude • .5 oz. Lime juice • .5 oz. Passion Fruit syrup • 1 oz. Cream • 1 Egg White • 2 drops O.B. water • 2 oz. Soda water  • 1. Add ingredients except soda in a cocktail shaker and reverse dry shake. • 2. Strain into a collins glass and top with soda.

STAMOS GIN FIZ

• 2 oz. Boomsma Oude
• .5 oz. Lime juice
• .5 oz. Passion Fruit syrup
• 1 oz. Cream
• 1 Egg White
• 2 drops O.B. water
• 2 oz. Soda water

• 1. Add ingredients except soda in a cocktail shaker and reverse dry shake.
• 2. Strain into a collins glass and top with soda.

  RED DELICIOUS   • 1.5 oz. Laird’s Applejack • .5 oz. Lemon juice • .5 oz. Maple Syrup • 1 dash Angostura Bitters  • 1. Combine all ingredients except Tawny Port into a cocktail shaker and shake with ice. • 2. Strain into a rocks glass. • 3. Float 1 oz. Tawny Port.

RED DELICIOUS

• 1.5 oz. Laird’s Applejack
• .5 oz. Lemon juice
• .5 oz. Maple Syrup
• 1 dash Angostura Bitters

• 1. Combine all ingredients except Tawny Port into a cocktail shaker and shake with ice.
• 2. Strain into a rocks glass.
• 3. Float 1 oz. Tawny Port.

  PENNY LOAFER   • 1.5 oz. Campari • .5 oz. Plantation O.F.T.D. • .5 oz. Orange juice • .5 oz. Lime juice • .25 oz. Cinnamon syrup • .25 oz. Don’s Spices #2 • 1 dash Angostura Bitters  • 1. Combine all ingredients in a cocktail shaker and shake with crushed ice. • 2. Open pour into a pilsner glass. • 3. Garnish with long orange peel studded with cloves.

PENNY LOAFER

• 1.5 oz. Campari
• .5 oz. Plantation O.F.T.D.
• .5 oz. Orange juice
• .5 oz. Lime juice
• .25 oz. Cinnamon syrup
• .25 oz. Don’s Spices #2
• 1 dash Angostura Bitters

• 1. Combine all ingredients in a cocktail shaker and shake with crushed ice.
• 2. Open pour into a pilsner glass.
• 3. Garnish with long orange peel studded with cloves.

  BRISTOL MILK   • 1.5 oz. East India Sherry • .5 oz. Appleton Signature • 1.5 oz. Kefir • .5 oz. Vanilla • 1 dash Angostura Bitters  • 1. Add ingredients in a cocktail shaker and reverse dry shake. • 2. Strain into a marsala rimmed brandy snifter.

BRISTOL MILK

• 1.5 oz. East India Sherry
• .5 oz. Appleton Signature
• 1.5 oz. Kefir
• .5 oz. Vanilla
• 1 dash Angostura Bitters

• 1. Add ingredients in a cocktail shaker and reverse dry shake.
• 2. Strain into a marsala rimmed brandy snifter.

  DR. FINKELSTEINS REVENGE   • 1 oz. Cathead Honeysuckle Vodka • .5 oz. Amaro Nonino • .5 oz. Dry Curacao • .75 oz. Cranberry juice • .5 Lime juice • 2 barspoons Pumpkin Puree • 1 dash Angostura Bitters  • 1. Combine all ingredients into a cocktail shaker and shake with ice. • 2. Fine strain into a coupe glass. • 3. Garnish with baby’s breath.

DR. FINKELSTEINS REVENGE

• 1 oz. Cathead Honeysuckle Vodka
• .5 oz. Amaro Nonino
• .5 oz. Dry Curacao
• .75 oz. Cranberry juice
• .5 Lime juice
• 2 barspoons Pumpkin Puree
• 1 dash Angostura Bitters

• 1. Combine all ingredients into a cocktail shaker and shake with ice.
• 2. Fine strain into a coupe glass.
• 3. Garnish with baby’s breath.

 
 
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  PARTY OVER   • 1.5 oz. Coruba Dark • .25 oz. Luxardo Abano • .5 oz. Lime juice • .5 oz. Demerara syrup  • 1. Combine all ingredients into a cocktail shaker and shake with ice. • 2. Strain into a champagne flute and top with coconut foam. • 3. Garnish with a mint leaf

PARTY OVER

• 1.5 oz. Coruba Dark
• .25 oz. Luxardo Abano
• .5 oz. Lime juice
• .5 oz. Demerara syrup

• 1. Combine all ingredients into a cocktail shaker and shake with ice.
• 2. Strain into a champagne flute and top with coconut foam.
• 3. Garnish with a mint leaf

  LAST DAY   • 1.5 oz. Paranubes • .5 oz. Fidencio Mezcal • 2 oz. Horchata milk • .75 oz. Lime juice • .25 oz. Cinnamon syrup • 2 dashes Chocolate Bitters • 1 dash Angostura Bitters  • 1. Combine all ingredients into a cocktail shaker and shake with ice. • 2. Strain into a black pepper / cocoa powder rimmed collins Glass.

LAST DAY

• 1.5 oz. Paranubes
• .5 oz. Fidencio Mezcal
• 2 oz. Horchata milk
• .75 oz. Lime juice
• .25 oz. Cinnamon syrup
• 2 dashes Chocolate Bitters
• 1 dash Angostura Bitters

• 1. Combine all ingredients into a cocktail shaker and shake with ice.
• 2. Strain into a black pepper / cocoa powder rimmed collins Glass.

  33 1/3   • 1.5 oz. Fernet Branca • .5 oz. Bache American Oak Cognac • .5 oz. Aquafaba • .5 oz. Coconut Cream • .5 oz. Coke reduction  • 1. Combine all ingredients into a cocktail shaker and shake with ice. • 2. Strain into a cocktail glass. • 3. Garnish with grated nutmeg.

33 1/3

• 1.5 oz. Fernet Branca
• .5 oz. Bache American Oak Cognac
• .5 oz. Aquafaba
• .5 oz. Coconut Cream
• .5 oz. Coke reduction

• 1. Combine all ingredients into a cocktail shaker and shake with ice.
• 2. Strain into a cocktail glass.
• 3. Garnish with grated nutmeg.

  KID STARDUST   • 1.25 oz. St. Augustine Gin • .75 oz. Galliano Aperitivo • .25 oz. Luxardo Maraschino • .5 oz. Lime juice • .5 oz. Grapefruit juice • .25 oz. Cinnamon syrup • 1 Egg White  • 1. Add remaining ingredients in a cocktail shaker and reverse dry shake. • 2. Strain into a coupe glass. • 3. Garnish with an expressed grapefruit peel.

KID STARDUST

• 1.25 oz. St. Augustine Gin
• .75 oz. Galliano Aperitivo
• .25 oz. Luxardo Maraschino
• .5 oz. Lime juice
• .5 oz. Grapefruit juice
• .25 oz. Cinnamon syrup
• 1 Egg White

• 1. Add remaining ingredients in a cocktail shaker and reverse dry shake.
• 2. Strain into a coupe glass.
• 3. Garnish with an expressed grapefruit peel.

  JOYRIDER   • 1.5 oz. Walnut infused Bourbon • .75 oz. Cocchi Americano • .25 oz. Amaro Lucano • .25 oz. Banane du Bresil • 3 drops Cardamom Bitters • 2 dashes Angostura Bitters  • 1. Build ingredients in a rocks glass over a big ice cube and stir until chilled. • 2. Garnish with star anise and a cherry.

JOYRIDER

• 1.5 oz. Walnut infused Bourbon
• .75 oz. Cocchi Americano
• .25 oz. Amaro Lucano
• .25 oz. Banane du Bresil
• 3 drops Cardamom Bitters
• 2 dashes Angostura Bitters

• 1. Build ingredients in a rocks glass over a big ice cube and stir until chilled.
• 2. Garnish with star anise and a cherry.

  FORGOTTEN WOODS   • 1.5 oz. Nuestra Soledad Mezcal • .75 oz. Zirbenz Stone Pine Liqueur • .25 oz. Maple syrup • 1 dash Angostura Bitters • 1 dash Wormwood Bitters  • 1. Combine all ingredients into a mixing glass over ice and stir until chilled. • 2. Strain into a rocks glass. • 3. Garnish with a smoked rosemary sprig.

FORGOTTEN WOODS

• 1.5 oz. Nuestra Soledad Mezcal
• .75 oz. Zirbenz Stone Pine Liqueur
• .25 oz. Maple syrup
• 1 dash Angostura Bitters
• 1 dash Wormwood Bitters

• 1. Combine all ingredients into a mixing glass over ice and stir until chilled.
• 2. Strain into a rocks glass.
• 3. Garnish with a smoked rosemary sprig.

  BUTTERED BELLSNICKEL   • 1 oz. Barbados Rum • 1 oz. Angostura Amaro • 1 oz. Gardenia Mix  • 1. Add spirits and gardenia mix to a mug. • 2. Top with hot apple cider and stir gently to dissolve gardenia mix. • 3. Garnish with a clove studded orange peel.

BUTTERED BELLSNICKEL

• 1 oz. Barbados Rum
• 1 oz. Angostura Amaro
• 1 oz. Gardenia Mix

• 1. Add spirits and gardenia mix to a mug.
• 2. Top with hot apple cider and stir gently to dissolve gardenia mix.
• 3. Garnish with a clove studded orange peel.

  BEGGARS VELVET   • 1.5 oz. Hine Cognac • 1.5 oz. Dolin Dry Vermouth • 1 barspoon Fig jam • 1 dash Chocolate Bitters • 1 dash Angostura Bitters  • 1. Combine all ingredients into a mixing glass over ice and stir until chilled. • 2. Strain into a coupe glass. • 3. Garnish with a sprig of Thyme.

BEGGARS VELVET

• 1.5 oz. Hine Cognac
• 1.5 oz. Dolin Dry Vermouth
• 1 barspoon Fig jam
• 1 dash Chocolate Bitters
• 1 dash Angostura Bitters

• 1. Combine all ingredients into a mixing glass over ice and stir until chilled.
• 2. Strain into a coupe glass.
• 3. Garnish with a sprig of Thyme.

 
 
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  UMBRELLAS IN LONDON   • 2 oz. Manzanilla • 1 oz. Pimms  • 1 bar spoon Canne syrup • 1 dash Orange Bitters  • 1. Muddle   3 cucumber wheels and 1 sprig of mint. • 2. Add remaining ingredients in a mixing glass and stir. • 3. Fine strain into a cocktail glass. • 4. Garnish with cucumber peel skewered through a strawberry.

UMBRELLAS IN LONDON

• 2 oz. Manzanilla
• 1 oz. Pimms 
• 1 bar spoon Canne syrup
• 1 dash Orange Bitters

• 1. Muddle 3 cucumber wheels and 1 sprig of mint.
• 2. Add remaining ingredients in a mixing glass and stir.
• 3. Fine strain into a cocktail glass.
• 4. Garnish with cucumber peel skewered through a strawberry.

  LUCKY BIRD   • 1 oz. Angostura 7 year • .5 oz. Kronan Swedish Punsch • 1 bar spoon Apricot Liqueur  • 3 dashes Bittermens Mole Bitters • 1.5 oz. Dolin Dry  • 1. Combine ingredients in a mixing glass and stir. • 2. Strain into a cocktail glass. • 3. Garnish with cherry.

LUCKY BIRD

• 1 oz. Angostura 7 year
• .5 oz. Kronan Swedish Punsch
• 1 bar spoon Apricot Liqueur 
• 3 dashes Bittermens Mole Bitters
• 1.5 oz. Dolin Dry

• 1. Combine ingredients in a mixing glass and stir.
• 2. Strain into a cocktail glass.
• 3. Garnish with cherry.

  JUMP FOR GOLD   • 1.5 oz. Arette Reposado Tequila  • .5 oz. Peychaud’s Aperitivo • .5 oz. Licor 43 • .75 oz. lime juice • .25 oz. orgeat • 6 drops Bittermens Burlesque bitters • 6 drops Bittermens Cream Nitrate   • 1. Combine ingredients in a cocktail shaker and shake with ice. • 2. Strain into a Pilsner glass and fill with crushed ice. • 3. Garnish with a mint sprig.

JUMP FOR GOLD

• 1.5 oz. Arette Reposado Tequila 
• .5 oz. Peychaud’s Aperitivo
• .5 oz. Licor 43
• .75 oz. lime juice
• .25 oz. orgeat
• 6 drops Bittermens Burlesque bitters
• 6 drops Bittermens Cream Nitrate 

• 1. Combine ingredients in a cocktail shaker and shake with ice.
• 2. Strain into a Pilsner glass and fill with crushed ice.
• 3. Garnish with a mint sprig.

  BUS EAST   • 1.5 oz. Dry Sake • .75 oz. Luxardo Bianco Bitter  •  .5 oz. Italicus • 2 dashes Bitter Truth Lemon Bitters    • 1. Add ingredients to a mixing glass and stir until chilled. • 2. Strain into a cocktail glass. • 3. Garnish with a skewered olive and onion.

BUS EAST

• 1.5 oz. Dry Sake
• .75 oz. Luxardo Bianco Bitter
.5 oz. Italicus
• 2 dashes Bitter Truth Lemon Bitters  

• 1. Add ingredients to a mixing glass and stir until chilled.
• 2. Strain into a cocktail glass.
• 3. Garnish with a skewered olive and onion.

  TOM TOM   • 1.25 oz. Sotol • .75 oz. Ancho Verde • .75 oz. lime juice  • 1. In a cocktail shaker, muddle one quarter tomatillo with a pinch of salt. • 2. Add remaining ingredients and shake with ice. • 3. Fine strain into a lava salt rimmed rocks glass. • 4. Garnish with 3 skewered grape tomatoes.

TOM TOM

• 1.25 oz. Sotol
• .75 oz. Ancho Verde
• .75 oz. lime juice

• 1. In a cocktail shaker, muddle one quarter tomatillo with a pinch of salt.
• 2. Add remaining ingredients and shake with ice.
• 3. Fine strain into a lava salt rimmed rocks glass.
• 4. Garnish with 3 skewered grape tomatoes.

  OSCEOLA PUNCH   • 1 oz. Hamilton Black • 1 oz. Flor de Cana 7 year • .5 oz. Goslings 151 • 1.5 oz. yaupon tea • 1 oz. lemon juice • .75 oz. honey • .25 oz. Falernum • 3 dashes Herbsaint • 3 dashes Angostura Bitters  • 1. Add all ingredients to drink mixer tin and blend for 5 seconds. • 2. Open pour into a pearl diver glass. • 3. Garnish with a cherry skewered through a pineapple chunk and a mint sprig.

OSCEOLA PUNCH

• 1 oz. Hamilton Black
• 1 oz. Flor de Cana 7 year
• .5 oz. Goslings 151
• 1.5 oz. yaupon tea
• 1 oz. lemon juice
• .75 oz. honey
• .25 oz. Falernum
• 3 dashes Herbsaint
• 3 dashes Angostura Bitters

• 1. Add all ingredients to drink mixer tin and blend for 5 seconds.
• 2. Open pour into a pearl diver glass.
• 3. Garnish with a cherry skewered through a pineapple chunk and a mint sprig.