Website ART-06.png
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.

 
 
Website ART-05.png
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. 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. Garnish with an edible orchid.