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RECIPE BOOK

Copyright
Copyright 2010 by Tales of the Cocktail. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise (except for brief passage for purpose of reviews) without the prior permission of Tales of the Cocktail.
Version 1.06

Table of Contents
Introduction. . . . . . . . . . . . . . . . 5 Toast to Tales of the Cocktail . . . . . . 7 Tales of the Cocktail Seminars 2010 . . 10 Special Events . . . . . . . . . . . . . . 66 Spirited Dinners . . . . . . . . . . . . 112 Tasting Rooms . . . . . . . . . . . . . 160 Complimentory Events . . . . . . . . . 194 Brand Cocktails . . . . . . . . . . . . 208 Recipe Index . . . . . . . . . . . . . . 238

Forward
by Brian Rea

Last Call, Last Call, Last Call!


It is now time for all members of the Bar/Cocktail/ Drink trade to prepare for their annual pilgrimage to New Orleans, for the Tales of the Cocktail extravaganza, the center of our universe. The Bar Gods have assigned you this benefit as a reward for your spirited dedication to the liquid lubrication trade, and your presence is expected, otherwise you will be denied entrance to OBITS (Outrageous Bar In The Sky) when you enter the final 86'd life. In addition, Tales has published a Cocktail Recipe Guide of all the concoctions presented at the event, created by Alcoholic Beverage Inventory Reduction Specialists, who after all the testing of formulas, can claim they have the happiest sink drains in the world. Tales of the Cocktail offers you the chance of a lifetime to experience a form of Nirvana (look it up), that you only experience once in your lifetime, and the neat thing is, you can do it every year. So.be there.

Introduction

Chapter 1: Introduction

Introduction
By Dale DeGroff In the early days of America when most bars were the domain of men only, the colorful port of New Orleans distinguished itself as a place where men and women could enjoy each others company in the coffeehouse bars of the French Quarter. There a variety of distinctly New Orleans drinks were concocted and happily imbibed. That tradition repeats itself nightly as men and women from around the country and around the world come to New Orleans to taste some of that freedom and to spend a few hours outside the social net that surrounds daily life. Founded by Ann Tuennerman in 2003, Tales of the Cocktail was established to celebrate that rich history; laissez les bon temps roules! The cocktail bar business especially at the level displayed during Tales of the Cocktail draws a unique set of aficionados dedicated to celebrating life and promoting fellowship through great food and fine drink. New Orleans is the wellspring of this hospitality in the United States. Tales of the Cocktail is writing a new chapter in the storied history of New Orleans drinkology. Each year more and more of the worlds best in the cocktail bar community gather in New Orleans to share their knowledge, and dare I say an occasional strong drink with one another. Each year the bartenders bring the best of their wares to present to the community and it is those concoctions as well as variations on time-honored classics that have been assembled in these pages. Hail New Orleans that for more than a century has been the home of civilized drinking. 1937, Stanley Clisby Arthur in Famous New Orleans Drinks.

Chapter 1: Introduction

Toast to Tales of the Cocktail


Tales of the Cocktail Official Cocktail 2010
Death in the South Pacific
Created by Evan Martin

oz Appleton Estate Extra 12 Year Old rum oz Rhum Clement VSOP rum oz Grand Marnier a oz Trader Tikis Orgeat syrup a oz Fee Brothers Falernum 3 dashes absinthe oz fresh lime juice oz fresh lemon juice oz Fee Brothers grenadine oz Cruzan Blackstrap rum Add all ingredients except for the grenadine and Cruzan Blackstrap to a Zombie shell glass and fill with crushed ice. Swizzle the drink well to mix and frost the glass and then pour in grenadine. Overfill the glass with crushed ice and then pour in Cruzan Blackstrap. Garnish: Take a bamboo skewer and put a brandied cherry through at the very top followed by 1 pineapple leaf (insert through the middle) and then cut off skin from 1 large orange slice and then cut the strips in half. Insert the ends through the skewer having them hang on opposite sides of each other. Then insert the straw through the loop in the bamboo skewer. It should look like a guy hanging off of the drink (cherry=head, pineapple leaf= arms, citrus peel dangling away from each other are the legs) .

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Chapter 1: Introduction

Second place cocktail


Once upon a Time
Created by James Goggin

1 oz Old New Orleans rum b oz Appleton Estate Extra 12 Year Old rum a oz Myers Dark rum b oz Dolin Blanco vermouth b oz Fee Brothers Falernum oz white grapefruit Juice oz lemon juice 2 dashes Fee Brothers Rhubarb Bitters 1 dash Elixir a la Grand Chartreuse Dash of Egg White Wray & Nephew Over-Proof Flamed Atomizer Spray Add all ingredients (except the spray of Wray & Nephew) and shake like hell, double strain into a Tiki mug of highball. Finish by spraying with the Wray and Nephew across a lit match to flame the drink.

Third place cocktail


Peters Planters Punch
Created by Peter Bogren

1 oz Old New Orleans 3 year old rum oz cardamom syrup* 3 dashes Fee Brothers Orgeat Syrup oz Navan vanilla liqueur 1 oz fresh orange juice 1 oz fresh lemon juice In a pint glass, build rum, cardamom syrup, orgeat and juices, stir and float Navan vanilla liqueur on top. Garnish with orange slice rolled in cayenne pepper and sugar mixture. * To make cardamom syrup: combine cup water, 1 cup turbinado sugar and 1 Tbsp. cardamom seeds. Boil and strain. Allow to cool.
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Chapter 1: Introduction

Tales of the Cocktail 2010 Official Non-Alcoholic Cocktail


Self-Imposed Prohibition Punch
By Natalie Bovis (Serves 10 - 12)

1 cups green tea 2 cups Fre Alcohol-Removed Chardonnay cup freshly squeezed lemon juice cup demerara (raw) sugar cup peach juice Freshly grated nutmeg Sliced lemons (for garnish) Pour the sugar into a large heat proof pitcher, slowly add the hot green tea. Stir until the sugar dissolves. Set aside and let cool. Meanwhile, pour the Fre Chardonnay, peach juice and lemon juice into a punchbowl. Add the sweetened tea mixture. Stir. Add a grating of nutmeg over the surface of the punch. Serve over ice-filled punch cups or wine glasses. Garnish with a slice of lemon on the rim of the glass or surface of the drink.

Official Cocktail of New Orleans


The Sazerac 1 cube sugar 1 ounces Sazerac Rye Whiskey or Buffalo Trace Bourbon ounce Herbsaint 3 dashes Peychauds Bitters lemon peel Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass place the sugar cube and add the Peychauds Bitters to it, then crush the sugar cube. Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychauds Bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel
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Tales of the Cocktail Seminars 2010

Chapter 2: Tales of the Cocktail Seminars 2010

Armagnac, Frances First Brandy


DArtagnan
Presented by DaleDeGroff

1 tsp Chateau Busca Hor DAge Armagnac 1 tsp Grand Marnier oz orange juice Dash simple syrup 4 oz champagne Mix Armagnac, Grand Marnier, orange juice and sugar into a champagne flute. Top with Champagne and add a spiral of orange peel to extend the length of the glass. Gascon Redhead
Presented by Dale Degroff

1 oz White Armagnac oz orange curacao 1 oz pineapple juice oz Fonseca ruby port Shake the first three ingredients well with ice and strain into a chilled white wine glass over ice. Float ruby port. And garnish with pineapple.

Art of the Aperitif: Exploring Pre-Prandial Spirits, Wines and Cocktails


Vermouth Shrub
Presented by Neyah White

oz strawberry shrub 2 oz Noilly Prat dry vermouth Stir with ice, strain and serve up. Garnish with a lemon twist.

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Chapter 2: Tales of the Cocktail Seminars 2010

Gavin
Presented by Paul Clarke

2 oz Noilly Prat dry vermouth 1 oz Aperol 1 barspoon Creme de Cassis 2 oz club soda Build vermouth, Aperol and creme de cassis in a highball glass filled with ice. Top with club soda, stir lightly to combine. Garnish with an orange wheel.

A Shot of Black Stuff - Amazing Amaros and Brilliant Bitters


Bax Beet Pinot
Presented by Jacob Briars

a oz Fernet Branca bitters oz Martini Rossi Sweet vermouth 1 oz gomme syrup oz fresh lime juice Beetroot juice Combine all, add ice, shake and strain - ideally into a wine glass but otherwise straight up Averna Pineapple Shrub
Presented by Jacob Briars

1 oz Averna bitters 1 oz fresh pineapple puree a oz simple syrup Dash Bitter Truth Aromatic oz white vinegar Shake all VERY hard with ice, double-strain into glass.

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Chapter 2: Tales of the Cocktail Seminars 2010

Kiwi Collins
Presented by Philip Duff

2 oz Stolichnaya vodka 1 oz lemon juice oz rich simple syrup (2:1) 1 oz Fizzy water Kiwi fruit, quartered Muddle kiwi fruit in shaker. Add other ingredients (EXCEPT fizzy water) and ice and shake. Strain into ice-filled glass then top with fizzy water. Garnish with a kiwi slice. Corzo Margarita Rocks
Presented by Daniel Victory

1 oz Corzo Silver tequila oz fresh lemon juice oz Corzo agave nectar oz Cointreau WEDGE Orange WEDGE Lemon Shake and serve on the rocks. The Pacific Rim
Presented by Jacob Briars

2 oz 42BELOW vodka 1 oz agave nectar 1 lime cut into wedges 1 jalapeno pepper Cucumber Maldon Sea Salt Muddle 4 lime wedges with 6 chunks of peeled cucumber and 2 slices of jalapeno. Add vodka and agave, a pinch of salt, and shake well with ice. Fine strain into an ice-filled rocks glass. Garnish with a jalapeno slice.
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Chapter 2: Tales of the Cocktail Seminars 2010

At Full Sail: The History and Application of Spirits at Proof, Navy Strength and Overproof
Gimlet
Presented by Eric Seed

2 oz Plymouth Navy Strength gin 1 oz Lime Cordial (Employees Only bottled) Stir over ice, strain, serve straight up. Newark
Presented by Eric Seed

1 oz Lairds Bonded Apple brandy oz Carpano Antica Formula 1 barspoon Fernet Branca 1 barspoon Luxardo Maraschino Stir and serve straight up. Garnish with a lemon twist. Royal Million
Presented by Eric Seed

oz Lemon Hart 151 Demerara rum oz Plantation Jamaica rum oz fresh lemon juice oz simple syrup 1 barspoon Angostura bitters Shake, strain, and serve straight up with a lemon twist.

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Chapter 2: Tales of the Cocktail Seminars 2010

Bariana: The Golden Age of French Cocktails


Anglers Cocktail 3 dashes Angostura bitters 6 dashes orange bitters 1 barspoon raspberry syrup 2 oz Beefeater In a mixing glass filled with ice, add 3 dashes angostura, 6 dashes orange bitters, raspberry syrup, gin. Stir. Strain into a cocktail glass. Garnish with a lemon zest and serve. Louis Quina Cocktail 2 oz Lillet Blanc 2 dashes Cointreau Pour ingredients into an ice-filed shaker, stir, and strain into a cocktail glass. Garnish with lemon zest and serve. Louis Special Cocktail 3 dashes Cointreau 3 dashes Crme de Noyeau 3 dashes Angostura 1 oz Beefeater gin 1 oz Noilly Prat red vermouth 1 oz fresh orange juice Pour all ingredients into a shaker filled with ice. Double strain into a cocktail glass. Garnish with a lemon zest and serve.

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Chapter 2: Tales of the Cocktail Seminars 2010

Whisky Flash 1 barspoon superfine sugar a oz lemon juice a oz pineapple juice 1 oz scotch whisky 1 oz water, still Place all ingredients in a shaker filled with ice. Shake hard and strain into a rocks glass. Globe 2 oz Chivas scotch oz Noilly Prat rouge vermouth oz Noilly Prat blanc vermouth oz Cordial Medoc 2 dashes Angostura bitters Pour all ingredients into an ice filled shaker. Shake and strain into a cocktail glass. Garnish with a luxardo cherry. Little Sister oz Cointreau 1 oz Beefeater 24 oz lemon juice 1 oz grapefruit juice oz egg white Dash grapefruit bitters Batch all but egg white. Add Egg white to order.

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Chapter 2: Tales of the Cocktail Seminars 2010

Bartending Fun-da-mentals
Cecil Baker
Presented by Angus Winchester

2 oz Tanqueray gin a oz Green Chartreuse a oz Pomme Verte liqueur oz Monin passionfruit syrup oz Passion fruit pulp Stir like an old fashioned on ice in tumbler and garnoish with a sprig of fresh rosemary. Corpse Reviver No. Blue
Presented by Jacob Briars

1 oz Tanqueray gin 1 oz Lillet Blanc 1 oz Bols Blue Curacao 1 oz fresh lemon juice 1 Dash La Fee absinthe Blend all and shake hard. Strain and serve straight up with a lemon twist garnish. WYBMADIITY
Presented by Jacob Briars

1 oz 42BELOW vodka a oz Martini Rossi Sweet Vermouth oz simple syrup oz fresh lime juice Strawberries Lime leaves Muddle strawberries and lime leaves, then combine all, shake well and serve over crushed ice. Garnish with a strawberry.
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Chapter 2: Tales of the Cocktail Seminars 2010

Bartending in the 1940s, 1950s and 1960s (the dark ages)


Bombay Ruddy Mary
Presented by Brian Rea

1 oz Bombay Original gin 3 oz Tabasco Bloody Mary mix Pour vodka, add Bloody Mary MIx, stir, add horseradish and pickle spear. BBC
Presented by Brian Rea

1 oz Bombay Original 1 oz Cointreau pz Creme de Banana Combine all ingredients, shake and pour over ice cubes.

Bax vs Clift: Progressive Cocktail/Cooking Techniques from Tippling Club & Der Raum
Japanese Michelada 1 can of japanese beer 1 cup soy sauce 1 cup Yuzu 3a oz (100 g) wasabi Togarashi spice mix (rim) Blend yuzu, soy and wasabi. Rim glass with Togarashi (wipe lime juice then dip in dry spice mix). Pour 10ml michelada mix ( soy/wasabi/yuz) into rimmed glass, then top with Japanese beer.

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Chapter 2: Tales of the Cocktail Seminars 2010

Smokey Old Bastard 1 oz Ardbeg or Islay whisky a oz Roast Banana Cigar Maple Peychauds 2 dahes Orange zest smoke Combine, stir and serve in an airtight container (to hold in smoke). Mbs Apple Pie a oz Roaste Apple Calvados a oz agave nectar oz G E Massanez Pomme Verte (or a good apple liquor substitute) oz Carpano Antica Formula vermouth 1 barspoon lime juice oz egg white Pinch of cinnamon Velvet Fog 1 oz Tanqueray TEN a oz Creme de Violette 1 barspoon Gum Arabic 1 barspoon Velvet Falernum oz champagne 1 oz dry ice Shake gin, gomme, velvet falernum. Double strain into champagne flutes. Top with splash of champagne. Finish with velvet fog.

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Chapter 2: Tales of the Cocktail Seminars 2010

Big Fish, Small Pond - A Guide to Self-Publishing


Filby
Presented by Darcy ONeil

1 oz Plymouth gin oz Amaretto oz dry vermouth oz Campari Combine all ingredients in a shaker glass with ice and stir until well chilled. Strain into a cocktail glass and garnish with an orange twist.

Botanical Garden
Cubeb Berry Snapper
Presented by Jim Ryan

1 oz Hendricks gin oz Fonseca Ruby Port 3 oz tomato juice oz fresh squeezed, strained lemon juice 2 dashes hot sauce 2 dashes Worchestershire sauce 1 dash Rice wine vinegar Pinch sea salt Pinch ground black pepper Horseradish Combine ingredients except port and plus a pinch of celery salt and celery seed, in a mixing container, add ice and roll. Serve over fresh ice, add port float and garnish with basil leaf, cucumber spear rolled in ground cubeb.

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Chapter 2: Tales of the Cocktail Seminars 2010

Citrus Fizz
Presented by Charlotte Voisey

1 oz Hendricks gin oz Solerno blood orange liqueur oz fresh lemon juice oz fresh lime juice oz fresh grapefruit juice oz Bergamot simple syrup 1 oz egg whites Dash orange bitters Combine all ingredients and shake very well. Finish with a splash of soda. Spritz and discard an orange zest. Pell Mell Punch
Presented by Jim Ryan

3 oz Hendricks Gin 3 oz Fresh squeezed pineapple juice 3 oz strengthened chamomile tea 1 oz Wildflower Honey syrup (2:1) 1 oz freshly squeezed and strained lemon juice 6 dashed Peychauds bitters Combine ingredients in a punch bowl, add punch ice, add mixed fresh berries and mint tips for garnish. Rosa Verde #3
Presented by Charlotte Voisey

1 oz Hendricks gin oz fresh lime juice oz simple syrup 1 oz watermelon juice Arugula Pink peppercorns Combine all ingredients and shake well. Serve over ice in a Tales cup. Garnish with a nice sprig of arugula.
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Chapter 2: Tales of the Cocktail Seminars 2010

Brandies of Jerez
The Andalusian
Presented by Francesco Lafranconi

2 oz Lepanto Spanish brandy 2 oz Fever Tree Bitter Lemon 4 mint sprigs Dash of peach bitters Lemon Peel 4 oz ice Place the mint sprigs in a wine glass with 2 dashes of Peach Bitters and muddle briskly. Add half cup of ice, Lepanto and Fever tree bitter lemon soda. Stir and serve with a lemon twist El Sueno Prohibido
Presented by Francesco Lafranconi

1 oz Spanish Brandy Cardenal Mendoza 1 oz Walnut Liqueur Nostalgia by Charbay oz Briottet Creme de Framboise Pour ingredients over ice in a short tumbler glass, stir and serve. Garnish with a twisted orange peel and dried fig on a spear.

Civilization Begins with Distillation


The Auld Alliance
Presented by Jacob Briars

1 oz Drambuie 2 oz champagne Combine in glass, stir, serve The Black Nail


Presented by Jacob Briars

1 oz Drambuie 1 oz Johnnie Walker Black Label scotch 1 oz 42BELOW Honey vodka Combine all, stir and strain over ice. Garnish with a lemon twist.
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Chapter 2: Tales of the Cocktail Seminars 2010

Creative Cocktails and the Power of Brainstorming


Southern Persuasion
Presented by Kathy Casey Liquid Kitchen

1 oz Ri1 oz Catdaddy Moonshine oz Cherry Bounce oz Peach Pit bitters ripe fresh peach Muddle peaches in a pint glass. Measure in remaining ingredients. Fill with ice. Cap and shake vigorously. Place an ice ball into a large cocktail glass. Double strain cocktail over ice. Garnish with a Bounce cherry.

Recipe by Chef Cameo McRoberts - Kathy Casey Food Studios

1 pound firm ripe cherries 3 cups sugar 1 bottle (750 ml) vodka Combine whole stemmed cherries, sugar and vodka and seal. Rest for 6 months, agitating occassionaly. Planters Punch Berry Cup
Presented by Kathy Casey Liquid Kitchen

1 oz Cruzan Silver oz Cruzan Spiced Monin Almond syrup oz Pimms Cup Dash Peychauds bitters 5 Dricolls raspberries Drop raspberries into pint glass. Measure in ingredients. Fill with ice. Cap and shake vigorously. Line a collins glass with a long very thin slice of cucumber (cut from the mandolin as shown). Pour into glass and garnish with a cucumber sliced long and thin.
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Chapter 2: Tales of the Cocktail Seminars 2010

Bollywood
Presented by Kathy Casey Liquid Kitchen

1 oz Tanqueray Ten gin 2 oz Bollywood pre-mix* 2 large sprigs fresh mint Coconut Rose Foam** Edible gold flakes Tear mint and drop mint into pint glass. Measure in gin and Bollywood Pre-Mix. Fill with ice. Cap and shake vigorously. Strain into large martini cocktail glass. Top with a pouf of Coconut Rose Foam and garnish with sprinkle of gold. *Bollywood Pre Mix 2 cups sugar 2 cups water Tbsp. good curry powder 3 cups fresh squeezed lime juice 2 cups fresh squeezed pineapple juice Combine sugar, water and curry in a small sauce pan and bring to a simmer. Remove from heat and let sit for 20 minutes. Then strain syrup and discard any solids. After syrup has cooled stir in lime and pineapple juices. Place pre mix into a clean bottle store refrigerated. **Coconut Rose Foam Makes enough to fill one canister 1 sheets gelatin 3 oz Monin Rose Syrup 2 oz fresh squeezed lemon juice 2 oz water 3 oz rich simple syrup 8 oz coconut milk Combine the rose syrup, lemon juice, water, coconut milk and simple syrup and gelatin sheets and let set for 10 minutes in a small saucepan. Then place over medium-high heat just until gelatin melts. Do not boil.
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Chapter 2: Tales of the Cocktail Seminars 2010

The Eggpire Strikes Back


G & Me
Presented by Timo Janse

1 oz Geranium gin oz lemon grass and ginger syrup 1 barspoonabsinthe oz egg white oz fresh carrot juice Add all ingredients in base of shaker. Dry shake first, then shake and fine strain. Grate pepper on top. Coffee cocktail
Timo Janse

1 oz Martell brandy 2 oz Fonseca ruby port 1 oz egg 1 barspoon simple syrup Shake and fine strain in egg cup. Garnish with cocks feather and grated nutmeg. Clover Club
Presented by Timo Janse

2 oz Geranium gin oz raspberry syrup* oz egg white oz fresh lemon juice Add all ingredients to the shaker, dry shake, shake, strain in glass. * Warm 2 parts sugar with 1 part water and a part fresh raspberries.

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Chapter 2: Tales of the Cocktail Seminars 2010

The Fine Art of Crafting Your Own Charm, Magic and Flair Behind the Bar
Jumbies Southern Villa
Presented by Dean Serneels

1 oz Jumbie Vanilla rum oz Galliano, Tuaca or Navan liqueur 1 oz lemon juice 1 oz simple syrup 1 barspoon Maraschino cherry juice Combine ingredients 1-4 with 1 cup ice. Shake vigorously. Strain into a Cocktail/ Martini/V shaped glass. Add Maraschino Cherry Syrup to center of the cocktail Jumbie Tea
Presented by Doc Eason

oz Rum Jumbie Coconut Splash oz Rum Jumbie Mango Splash oz Rum Jumbie Pineapple Splash oz Rum Jumbie Vanilla Splash 1 oz Rum Jumbie liqueur 1 oz fresh lemon juice 2 oz cranberry juice Mix all ingredients with ice then strain over fresh ice.

The Fine Art of Negotiating a Deal


Gin & Tonic
Presented by Christy Pope

2 oz Plymouth 4 oz Tonic Serve over ice in a Collins glass. Garnish with a lime wedge.
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Chapter 2: Tales of the Cocktail Seminars 2010

Vodka & Soda 2 oz ABSOLUT 4 oz club soda Serve over ice in a Collins glass. Garnish with a lemon wedge. Bitter Admiral
Presented by Chad Solomon

1 oz Beefeater gin 2 oz Campari 4 oz grapefruit Combine ingredients, stir, over fresh ice. Garnish with a lime wedge.

The Flavor Trip


Alaskan Sour Surprise
Presented by Charlotte Voisey

1 oz Hendricks oz fresh lime oz simple syrup oz Yellow Chartreuse egg white 2 dashes Regans bitters 3 sechuan buttons Muddle buttons, add other ingredients and shake very well. Strain up into a Tales cup. Spritz a atomizer spray of orange bitters. Garnish with a cucumber slice and whole sechuan button. Miracle Cucumber Gimlet
Presented by Jim Ryan

2 oz Hendricks Gin 1 oz Fresh strained lime juice 2 wheels English cucumber Muddle juice and cucumber. Add beautiful gin, ice shake and double strain into a Tales glass. Garnish with cucumber wheel.
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Chapter 2: Tales of the Cocktail Seminars 2010

Cucumber Gimlet
Presented by JimRyan

1 oz Hendricks gin a oz fresh strained lime juice oz simple syrup Cucumber wheel Muddle cucumber simple syrup and juice. Add Hendricks Gin, ice and shake well. Double strain into a Tales glass. Garnish with an julienned english cucumber hair.

The F Word: Flair of Mixology


Zamboni
Presented by Tobin Ellis

1 oz LEBLON cachaa 1 oz Campari 1 oz Carpano Antica vermouth Build over ice, stir, garnish with gusto. Yes, gusto.

From Convicts to Cocktailians: The Release of Australian Flavour


Mint Julep Nitro Sorbet
Presented by Matthew Bax

a oz Makers Mark a oz Cognac VSOP a oz Gomme syrup 1 barspoon Peach brandy 4 oz liquid nitrogen 10 mint leaves Stir spirits gomme and mint gently. Churn with whisk adding nitro slowly and carefully until a fine sorbet is reached. Sorbet to be served in Der Raum branded ice cream cups. Garnish with a mint leaf.
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Chapter 2: Tales of the Cocktail Seminars 2010

The Killer Bee


Presented by Jacob Briars

1 oz 42BELOW Honey vodka a oz Jagermeister oz St-Germain a oz vanilla syrup oz fresh lime juice Lime leaves Chili pepper Muddle chilli and lime leaves with vanilla syrup. Combine all other, shake and fine strain into Cocktail glass. Garnish with a slice of chili pepper

Gin Cocktails - From the lost and forgotten classics to the new contemporary
Black Cherry Ramos
Presented by Tony Abou-Ganim

2 oz Bombay Sapphire Gin 1 lemon juice oz lime juice 1 oz simple syrup 1 oz cream 1 oz egg white 1 oz soda water 1 oz black cherry puree Drop of orange flower water Shake vigorously, strain into a chilled highball glass. Top with chilled club soda. No garnish.

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Chapter 2: Tales of the Cocktail Seminars 2010

Cucumber Surprise Fizz


Presented by Charlotte Voisey

1 oz Hendricks gin 1 barspoon ginger puree oz Sonoma Lavender syrup oz fresh lemon juice oz fresh lime juice oz cucumber water Dash of lavender bitters Lavender foam Combine all ingredients (except Lavender foam) and shake well. Serve over fresh ice. Finish with Lavender foam and garnish with a lemon twist. Lady Marmalade
Presented by Charlotte Voisey

1 oz Hendricks gin oz Solerno Blood Orange liqueur oz fresh yuzu puree oz orange marmalade oz egg whites oz simple syrup Combine ingredients andn shake very well. Serve up in a Tales of the cocktial cup. Garnish with a dried/dehaydrated blood orange wheel. Tom Collins
Presented by Tony Abou-Ganim

1 oz Haymans Old Tom 1 oz lemon juice 1 oz simple syrup 3 oz soda water Stir and serve on the rocks. Garnish with an orange wheel.
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Chapter 2: Tales of the Cocktail Seminars 2010

White Lady
Presented by Tony Abou-Ganim

2 oz Bombay Sapphire Gin 1 oz lemon juice 1 oz Cointreau egg white Shake a serve straight up.

The History, Science and Creativity Behind Essential Oils and Extracts
Maiden Hair Punch
Presented by Andrew Nicholls

2 oz Hendricks gin 1 oz Solerno Blood Orange liqueur 1 oz fresh lemon juice oz Maiden Hair syrup 3 oz chilled ginger ale Place all ingredients except Ginger Ale in a punch bowl (or other vessel) and stir until thoroughly mixed. Place in freezer until thoroughly chilled and then add the chilled Ginger Ale. Serve over ice and garnish with grated nutmeg. Experimental Corpse Reviver
Presented by Andrew Nicholls

1 oz Beefeater gin 1 oz Solerno Blood Orange liqueur 1 oz Lillet 1 barspoon Acid Phosphate Dash of Angostura bitters Place all ingredients in a shaker, fill shaker with ice and shake hard for about 8 seconds. Double strain and serve over ice; garnish with a lemon twist.
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Chapter 2: Tales of the Cocktail Seminars 2010

Hollywood Cocktails: Louisiana Style


Sazerac
Presented by Alan Leonard

2 oz Sazerac Rye 1 barspoon Herbsaint Dash Peychauds bitters Sugar cube Lemon peel Crush the sugar cube in the bottom of a mixing glass then add the rye and bitters. Add ice then stir. Rinse a rocks glass with Herbsaint then strain the mixture in the mixing glass into the rocks glass. Twist a lemon peel, rub the oils on the rim then discard. Absinthe Suissesse
Presented by Ted Haigh

1 oz Nouvelle Orleans absinthe oz Orgeat oz eg white or 2 tablespoons pasteurized egg white 1 oz half-n-half Shake all ingredients and strain over crushed ice.

The Hotel Grunewald, Roosevelt and Fairmont - Over 100 Years of Cocktail History
Sazerac
Presented by Phil Greene

1 oz rye whiskey 1 barspoon simple syrup 1 tsp Herbsaint 2 dashed Dash of Peychauds Bitters Place ice into a rocks glass, set aside. Combine whisky, simple syrup, and Peychauds in a glass, stir well, and set aside. Remove ice from rocks glass, add Herbsaint, then tilt glass sideways and rotate it around, to rinse interior of glass with Herbsaint. Discard excess. Strain whiskey mixture into rocks glass, garnish with lemon peel.
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Chapter 2: Tales of the Cocktail Seminars 2010

Ramos Gin Fizz


Presented by Phil Greene

oz gin oz reshly squeezed lemon juice oz simple syrup oz half and half 1 barspoon egg white oz seltzer water Drop of orange flower water Fresh lime juice Combine all ingredients, except for the seltzer water, in a shaker and shake well for 3 minutes. Strain into a Delmonico glass, top with seltzer.

How French Products Contribute to Cocktails


Blue Moon
Presented by Fernando Castellon

2 oz Tanqueray gin oz PAGS crme de violette oz fresh lemon juice Shake with ice and strain into a cocktail shaker. Garnish with lemon twist. The Ford Cocktail
Presented by Fernando Castellon

1 oz Old Tom gin 1 oz Noilly Prat dry vermouth 3 dashes Bndictine 3 dashes orange bitters Stir well over ice and strain into a cocktail glass. Garnish with an orange twist.
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Chapter 2: Tales of the Cocktail Seminars 2010

Charlie Lindbergh Cocktail


Presented by Fernando Castellon

1 oz Plymouth gin 1 oz Lillet Blanc 1 barspoon Apry or Apricot Brandy liqueur Dash orange bitters Stir well with ice and strain into a cocktail glass. Cats Eye
Presented by Fernando Castellon

1 oz Beefeater gin oz Noilly Prat dry vermouth oz Kirsch oz Cointreau Dash of fresh lemon juice Shake well with ice and strain into a cocktail glass.

How to be Interviewed for Print, Television & Radio


Perudriver
Presented by Camper English

3 oz fresh squeezed orange juice oz Gran Gala orange liqueur 1 oz Gran Sierpe Pisco Build and serve over ice. Margarita
Presented by Camper English

2 oz Corazon blanco 1 oz Gran Gala orange liqueur oz lime juice Combine all, shake, and serve over fresh ice.
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Chapter 2: Tales of the Cocktail Seminars 2010

Rear Admirals Grog 2.0


Presented by Camper English

1 oz Smith & Cross rum 1 oz Pampero Anniversario rum 1 oz Gran Gala orange liqueur oz Averna amaro oz maple syrup oz lime juice oz orange juice Add all ingredients. Hard shake and strain into crushed ice filled DOF glass. Garnish with an orange twist.

How to Give Great Presentations


Clubland
Presented by Philip Duff

2 oz Stolichnaya vodka 2 oz Fonseca Siroco white port Dash of Angostura bitters Stir all with ice, and strain into an empty pre-chilled glass. Garnish with a lemon zest sprayed, rimmed, and dropped in. Garnish with a lemon zest sprayed, rimmed and dropped in. Green Goddess
Presented by Philip Duff

1 oz Stolichnaya vodka 2 oz lemon juice oz Green Chartreuse 2 oz simple syrup 6 peeled and sliced Zespri green kiwifruits Puree the kiwifruits. Shake the vodka, Chartreuse, lemon juice, simple syrup and 1 oz of the kiwi puree with ice. Strain into an ice filled glass.

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The Hows and Whys of Cocktails: An Exploration of Techniques, Ingredients, and Methodology
French Pearl
Presented by Audrey Saunders

2 oz Plymouth gin oz Pernod Pastis oz lime juice oz simple syrup Fresh mint sprig Muddle / shake / fine strain / no garnish

Ichigo/Ichie: One Chance/One Meeting The Way How to Synchronize the Bartenders Mind/Body
Masataka Swizzle
Presented by Stanislav Vadrna

1 oz Nikka Taketsuru 12 Year whisky oz Amaretto oz lemon juice 1 barspoon simple syrup 3 dashes Peychauds bitters 2 dashes Regans orange bitters Pour the ingredients into a 10 oz highball glass. Swizzle, then fill the glass to halfway with crushed ice, swizzle again, put more crushed ice, and swizzle again. Top it with the Peychauds bitters. Garnish 1 fresh mint sprig.

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Chapter 2: Tales of the Cocktail Seminars 2010

Japanese Boulevardier
Presented by Stanislav Vadrna

1 oz Nikka Taketsuru 12 Year whisky 1 oz Campari 1 oz Dolin Rouge vermouth Dash of Bitter Truth Chocolate bitters Dash of Peychauds bitters Stir, strain, and serve straight up. Express the oils from an orange twist then discard.

I Hate Vodka, I Love Vodka


Apple Martini
Presented by Claire Smith

2 oz Belvedere vodka 1 oz Apple sourz liqueur 1 barspoon simple syrup 1 barspoon lemon juice Shake and strain into a martini glass Whisper Vesper
Presented by Claire Smith

2 oz Belvedere Pink Grapefruit vodka oz Bols Genever Dash of lemon bitters Sitr and strain into a martini glass. Garnish with a grapefruit twist. Sex On The Beach
Presented by Jeremy Thompson

1 oz Russian Standard vodka oz peach schnapps 2 oz Oceanspray cranberry juice 2 oz Tropicana orange juice Shake and serve on the rocks. Garnish with a cherry.
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Chapter 2: Tales of the Cocktail Seminars 2010

The Harvey
Presented by Jeremy Thompson

1 oz Russian Standard vodka oz Galliano liqueur oz fresh orange juice Cucumber, sliced Shake and serve straight up. Garnish with a thin cucumber wheel.

Intellectual Property
Martini
Presented by Eben Freeman

1 oz ABSOLUT 1 oz Dolin dry vermouth Shake and serve straigh up. Martini
Presented by Eben Freeman

3 oz Plymouth gun oz Dolin dry vermouth Combine and stir. Garnish with a lemon twist. Martini
Presented by Eben Freeman

1 oz Plymouth gin 1 oz ABSOLUT oz Dolin dry vermouth Stir and serve staight up.

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Chapter 2: Tales of the Cocktail Seminars 2010

Vesper
Presented by Eben Freeman

3 oz Plymouth gin 1 oz ABSOLUT oz Cocchi Americano Shake and serve up with an orange twist garnish.

International Barman of Mystery: The Saga of Joe Scialom


Suffering Bastard
Presented by Jeff Berry

1 oz Plymouth gin 1 oz cognac oz Roses lime cordial 1 oz Fever Tree ginger beer 2 dashes Angostura aromatic bitters Shake all but ginger beer with ice. Then stir in 1 ounces Fever Tree ginger beer. Pour unstrained (ice and all) into a double old-fashioned glass, adding more ice to fill. Garnish with a mint sprig and orange slice. Plymouth Julietta
Presented by Jeff Berry

1 oz Plymouth gin oz white vermouth 1 oz Fee Brothers Orgeat syrup 2 oz white grapefruit juice 2 oz orange juice Shake all ingredients with ice. Strain into a tall glass filled with fresh ice. Garnish with a mint sprig, orange slice, brandied cherry.

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Chapter 2: Tales of the Cocktail Seminars 2010

The Julep Story from 1488 to Present


Julepum Stomachicum
Presented by Anistatia Miller

3 oz mint tincture 1 oz cardamom water oz simple syrup Combine all ingredients, chilled but without ice. Stir and serve. Infused Julep
Presented by Anistatia Miller

3 oz mint-infused whiskey oz simple syrup Combine whiskey and simple syrup in a frosted silver julep cup over crushed ice. Add more ice to create a mounded top. Garnish with a small bunch of mint. Dust with confectioners sugar. Add short straws through the mint. Mint Julep
Presented by Anistatia Miller

3 oz Buffalo Trace bourbon 2 tsp super fine sugar Mint Combine sugar, a little whiskey, and 5-6 mint leaves in a frosted julep cup. Muddle. Add a bit of crushed ice. Add the rest of the whiskey. Top with more crushed ice. Garnish with a small bunch of mint. Dust with confectioners sugar. Brandy Julep
Presented by Anistatia Miller

3 oz Hennessey brandy 2 tsp superfine sugar oz orange juice Mint Combine sugar, orange juice, and 5-6 mint leaves in a frosted julep cup. Muddle. Add a crushed ice and whiskey. Garnish with a small bunch of mint. Dust with confectioners sugar.
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Chapter 2: Tales of the Cocktail Seminars 2010

Keeping Ahead in an Online World


Mackenzie Cocktail
Presented by Paul Clarke

2 oz The Dalmore 12 year old oz honey syrup 1 barspoon Grand Marnier 1 barspoon Drambuie liqueur Dash of Bitter Truth Jerry Thomas Decanter bitters Stir with ice, strain into chilled glass. Twist orange peel over drink and use as garnish. Sands of Life
Presented by Paul Clarke

2 oz The Dalmore 12 year old oz Aperol amaro 1 barspoon Grand Marnier Stir Dalmore and Aperol with ice and strain into rocks glass rinsed with Grand Marnier.

Ladies Only - Hands on with Tony Abou-Ganim


Moonshine Punch
Presented by Tony Abou-Ganim

1 oz Catdaddy Carolina Moonshin oz Cherry Heering Lemon juice Sweet Luzianne tea, cold Simple syrup Stir and serve straight up. Garnish with a lemon and orange wheel.

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Cosmo
Presented by Tony Abou-Ganim

1 oz ABSOLUT Citron oz Cointreau oz lime juice oz Oceanspray crandberry juice Shake and serve straight up with a lemon twist. Smash
Presented by Tony Abou-Ganim

2 oz Catdaddy Caroline Moonshine 1 oz simple syrup 4 pitted cherries 12 mint leaves Muddle, shake, and serve on the rocks. Garnish with mint. Passion Punch
Presented by Tony Abou-Ganim

1 oz Barsol Pisco oz Myers rum 1 oz passion fruit puree 2 oz orange juice 2 oz lemon juice 2 dashed Angostura orange bitters Grated nutmeg Stir and serve straight up; garnish with grated nutmed. Pisco Sour
Presented by Tony Abou-Ganim

2 oz Barsol Pisco 1 oz lime juice 1 oz simple syrup Egg white Shake and serve straight up with a dash of Angostura bitters.
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Chapter 2: Tales of the Cocktail Seminars 2010

Blood & Sand


Presented by Tony Abou-Ganim

1 oz DEWARS scotch oz Cherry Heering oz sweet vermouth 1 oz orange juice Shaken and served on the rocks. Garnish with a flamed orange twist.

La Verdad (The Truth) About Mezcal its Past and its Future
Red Ant River Swizzle
Presented by Philip Ward

1 oz Sombra Mezcal oz lime juice oz Ed Hamiltons Cane Sugar Syrup Dash of absinthe Mint sprig Build and swizzle in glass with pellet ice. Garnish with a mint sprig. Gumptions #2 Cocktail
Presented by Philip Ward

2 oz Los Amantes Reposado Mezcal oz Luxardo Maraschino Dash of Regans Orange bitters Dash of Angostura bitters Stir and strain. Serve on the rocks and garnish with a grapefruit twist. Oaxaca Old Fashioned
Presented by Philip Ward

1 oz El Tesoro Reposado tequila oz Ilegal Joven Mezcal Dash of Angostua bitters 1 barspoon agave nectar Stir and serve on the rocks. Garnish with a flamed orange twist.
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Liquid Disc Jockey - Controlling the Flow of Any Room


Five Dragon
Presented by Tobin Ellis

2 oz Banks 5 rum oz lime juice oz Monin Coconut syrup Dash of Angostura bitters Mint sprig Tear mint leaves*, combine all ingredients, shake with ice, love, and a little anger... fine strain into a cup heaping over with crushed ice. Garnish with a big, bright, lovely mint sprig. If youre feeling randy, drop a handful of mint leaves into the bottom of the cup prior to filling with ice for a swankier look. * You can muddle if you want, but torn mint leaves vigorously shaken will get er done.

The Many Faces of Canadian Whisky


Canadian Bacon
Presented by Stephen Beaumont

2 oz Caribou Crossing whisky oz Torani Bacon syrup oz maple syrup Rosemary sprig (leaves ony) Dash of Fee Old Fashioned Aromatic bitters Dash of Peychauds bitters Orange peels In a shaker, muddle together maple and bacon syrups, rosemary leaves, both bitters and 2 pieces of orange peel, Add whisky and stir. Strain into an ice filled Old Fashioned glass and garnish with orange twist.
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Chapter 2: Tales of the Cocktail Seminars 2010

Rye & Ginger Revisted Again


Presented by Stephen Beaumont

1 oz Royal Canadian whisky oz lime juice oz Domaine de Canton 3 oz ginger beer Build over ice, stir, serve on the rocks. Garnish with a lime wedge.

The Mastery of Wisdom Behind the Bar


Gimlet
Presented by Dushan Zaric

2 oz Plymouth gin 1 oz E.O. Lime Cordial Pour all ingredients into a mixing glass. Add large, cold ice and shake briefly but with conviction. Strain into a rocks glass over ice and garnish with a lime wheel. Negroni
Presented by Dushan Zaric

1 oz Plymouth gin 1 oz Dolin sweet vermouth 1 oz Campari Pour all into a mixing glass, add ice, stir and strain into a rocks glass over ice. Garnish with an orange half-wheel. Quiet Storm
Presented by Dushan Zaric

1 oz Makers Mark 1 oz Silence Tea infused Red Bush vermouth oz fresh lemon juice oz simple syrup 3 oz Fever Tree ginger beer In a tall Collins glass build the drink by combining all except ginger beer. Fill up with large, cold ice and cover the glass with a small shaker top. Shake briefly, remove the shaker top and top off with Ginger beer. Garnish with lemon wheel and mint crown.
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Chapter 2: Tales of the Cocktail Seminars 2010

The Mysteries and Secrets of Distilling in Cognac, the Cellar Masters Essential Work and Classic Cognac
Garlic Affair
Presented by Salvatore Calabrese

1 oz cognac oz apricot brandy oz lemon juice Fresh garlic Ginger beer Add all ingredients into the shaker, except for the ginger beer. Shake sharply to break down the garlic and release the flavour. Strain into the glass. Garnish with a lime wedge. French 75
Presented by Dale DeGroff

1 oz Cadenhead Old Raj gin oz simple syrup oz lemon juice 3 oz champagne Shake the brandy, lemon juice and simple syrup well with ice and strain into an ice filled wine glass and top with Champagne. Garnish with lemon peel. Between the Sheets
Presented by Dale DeGroff

1 oz Frapin cognac oz Verveine du Velay Extra oz Cointreau oz lemon juice Shake all ingredients with ice and strain into chilled cocktail glass. Garnish with a burnt orange peel.
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Chapter 2: Tales of the Cocktail Seminars 2010

Godfrey
Presented by Salvatore Calabrese

1 oz cognac 2 dashes of Grand Marnier oz Creme de Mur liqueur Lemon juice 4 blackberries Shake all ingredients with ice very sharply to break down the berries and release flavour. Strain into the glass filled with ice. Garnish with a blackberry and a small mint leaf on a cocktail stick.

New Tales for Old Cocktails: Techniques and Problems of Historical Mixography
Punch Royal
Presented by David Wondrich

3 oz Martell VS cognac 1 oz Smith & Cross rum 2 oz Sandeman ruby port 4 oz still water 1 oz juice, lemon 1 oz fine Demerara or raw sugar Lemon peel Fresh-grated nutmeg Muddle lemon peel in sugar and let sit for 60 minutes. Add lemon juice and stir to dissolve sugar. If necessary, add 1 oz (or proportional quantity) hot water to aid dissolution, subtracting same amount from water added at end. Add cognac, rum and port. Stir. Add water. Stir. Grate nutmeg over ice in serving cup then pour over top.

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Queue de Chanticleer
Presented by David Wondrich

2 oz Martell VSOP cognac 1 barspoon Demerara simple syrup 3 Dashes Peychauds bitters Dash Pernod absinthe Shake well with cracked ice; strain into glass and twist lemon peel over the top. Tropical Itch
Presented by Jeff Berry

1 oz Cruzan 151 1 oz Smith & Cross rum 1 oz Buffalo Trace bourbon oz Bols Curacao 6 oz Funkin passion fruit puree oz simple syrup 2 dashes Angostura aromatic bitters Fill a large hurricane glass with crushed ice, then add all ingredients. Swizzle until well chilled. Serve over crushed ice. Garnish with a pineapple stick and mint sprig. Western Sour
Presented by Jeff Berry

1 oz white grapefruit juice oz lime juice oz Fee Brothers Falernum oz simple syrup 2 oz Buffalo Trace Shake all ingredients with ice cubes. Pour unstrained (ice and all) into glass.

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Chapter 2: Tales of the Cocktail Seminars 2010

The Other Side of the World


Old Fashioned
Presented by Eben Freeman

2 oz Ron Zacapa oz rich simple syrup Dash of Bitter Truth Aromatic bitters Build and stir. Serve on the rocks and garnish with a lemon and orange twist. Galangal Caipirinha
Presented by Linden Pride

2 oz Sagatiba Pura cachaa 1 oz lime juice oz simple syrup Fresh galangal Muddle galangal in lime and simple, add cachaca and ice , shake and serve on the rocks. Garnish with a galangal slice. Brasil Basil Smash
Presented by John Gakuru

2 oz Sagatiba Pura cachaa 10 basil leaves lime diced oz simple syrup (2:1) Dry muddle the basil in a Boston glass. Add the lime and sugar and muddle well. Add the Sagatiba and shake hard with cubed ice. Double strain over fresh cubed ice in a tumbler. Garnish with a basil leaf.

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Plate and Glass, Finding Harmony


A Stone's Throw
Presented by Gina Chersevani

1 oz Balvenie 12 1 oz apricot poaching liquid In a glass with 2 cubes, pour Balvenie 12 and the apricot poaching liquid, stir until chilled, and serve on the rocks. Garnish with apricot half and pine nut powder. Smokin Tutu
Presented by Gina Chersevani

1 oz Plymouth gin oz fresh strawberry puree oz fresh lemon juice Fill shaker with ice, combine all ingredients, shake, strain into glass. Garnish with smoked strawberry cotton candy. Smore Rum
Presented by Gina Chersevani

1 oz Zacappa 23 1 oz bitter chocolate liquid marshmallow whip In a shaker tin filled with ice combine the Zacappa and the bitter chocolate liquid. Shake until cold, double strain into a glass, then garnish with marshmallow whip. 1100 BC
Presented by Gina Chersevani

1 oz Apostoles Palo Cortado Sherry oz Plymouth gin oz lime juice 1 oz white fig puree In a shaker, filled with ice combine ingredients. Shake, strain into a glass, and garnish with salt foam.
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Chapter 2: Tales of the Cocktail Seminars 2010

The Pre-History and Evolution of Gin


Jasmine
Presented by Philip Duff

1 oz GVine Floraison gin oz Cointreau oz lemon juice oz Campari Shake all with ice and strain into pre-chilled cocktail glass. Garnish with a lemon twist.

Prohibition & Gin


The Last Word Cocktail
Presented by Simon Ford

1 oz Plymouth gin 1 oz Luxado Maraschino 1 oz Green Chartreuse 1 oz lime juice Shake with ice, strain and serve straight up. Satans Whiskers Cocktail
Presented by Simon Ford

oz Beefeater Dry oz Dolin dry vermouth oz Dolin sweet red vermouth oz orange juice oz Grand Marnier Dash Regans orange bitters Shake and strain. Garnish with an orange twist.

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Pineapple Julep (adapted from Jerry Thomas 1862)


Presented by Simon Ford

4 oz Plymouth gin 4 oz Luxado Maraschino Liqueur 4 oz fresh orange juice 1 bottle Perrier Jouet Fresh raspberry syrup* Build and stir. Garnish with a piece of pineapple. *Use 2 baskets of Driscolls raspberries for every liter of simple syrup. (you can just marinate some pureed raspberries in the syrup over night or blend them on the same day)

Religious Spirits
The Last Word
Presented by Allen Katz

oz Plymouth gin oz Green Chartreuse oz Luxardo or Maraska Maraschino oz lime juice Shake ingredients vigorously over ice and fine strain into a tasting cup. Garnish with a lime wheel. Vieux Carre
Presented by Allen Katz

1 oz Bourbon, Buffalo Trace 1 oz Cognac, Pierre Ferrand Ambre 1 oz Sweet Vermouth oz BNDICTINE Dash of Angostura bitters Dash of Peychauds bitters Stir ingredients over ice and strain into an ice-filled glass. Garnish with a broad lemon twist.

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Chapter 2: Tales of the Cocktail Seminars 2010

Rolling Out the Red Carpet for Rookies


Bitters make a difference - #1
Presented by Adam Lantheaume

2 oz Plymouth gin 1 oz Noilly Prat dry vermouth Stir and serve straight up. Bitters make a difference - #2
Presented by Adam Lantheaume

2 oz Plymouth gin 1 oz Noilly Prat dry vermouth 2 dashed Angostura orange bitters Stir and serve straight up. Bitters make a difference - #3
Presented by Adam Lantheaume

2 oz Plymouth gin 1 oz Noilly Prat dry vermouth 2 dashes Fee Brothers Grapefruit bitters Stir and serve straight up. Bitters make a difference - #4
Presented by Adam Lantheaume

2 oz Plymouth gin 1 oz Noilly Prat dry vermouth 2 dashes Peychauds bitters Stir and serve straight up. Sidecar
Presented by Michael Dietsch

2 oz Courvoisier VS 1 oz Cointreau oz lemon juice Shake with ice, strain into a cocktail glass, garnish with lemon twist.
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Rum Running - Contraband, customs and taxes. How alcohol became contraband from the past to present.
Aejo Candido
Presented by Stephen Remsberg

2 oz Ron Abuelo 7 year old Panama rum oz fresh lime juice 3 to 4 dashes Fee Brothers Whiskey Barrell bitters oz Petite Cane Sugar Cane syrup Stir the drink with ice cubes and serve in an Old Fashioned glass over crushed ice. Rum Runner
Presented by Jeff Beach Bum Berry

oz blackberry brandy oz Creme de Banana oz Funkin pomegranate syrup oz Brugal Anejo rum oz lime juice Shake with ice cubes. Pour unstrained (ice and all) into glass. Twelve Mile Limit
Presented by Jeff Beach BumBerry

1 oz Ron Viejo de Caldas Grand Reserve rum oz cognac oz Sazerac Rye? oz Funkin pomegranate syrup oz fresh lemon juice Shake ingredients with ice and strain into glass. Garnish with a lemon twist.

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Chapter 2: Tales of the Cocktail Seminars 2010

Science of Stirring
Manhattan
Presented by Eben Klemm

2 oz Sazerac Rye 1 oz sweet vermouth Dash of Angostura bitters Combine, stir, and serve straight up.

Sensory Analysis: A deep dive into how we experience taste and smell with spirits
Rubiano Cocktail
Presented by Chris Patino

1 oz ABSOLUT Ruby Red 1 oz Campari red grapefruit Dash of orange bitters Shake all ingredients with ice and strain into a cocktail glass. The Blue Reviver
Presented by Chris Patino

oz ABSOLUT Citron oz Blue Curacao oz lemon juice oz Lillet Blanc 1 barspoon Pernod absinthe Shake all ingredients with ice and strain into a cocktail glass.

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The Smooth and Creamy History of the Fern Bar


The Lola Granola
Presented by Martin Cate

1 oz amaretto liqueur 3 oz orange juice 1 oz half and half Half a banana Combine all with ice in blender and blend until smooth. Garnish with a sprinkle of wheat germ. Maudes Berry Bomb
Presented by Martin Cate

1 oz vodka oz cranberry liqueur oz grenadine oz granulated sugar oz canned cranberry sauce 1 oz half and half Combine above with ice in blender and blend until smooth. Top with whipped cream and garnish with a whole cranberry California Root Beer Float
Presented by Martin Cate

1 oz Galliano 1 oz Kahlua 3 oz half and half 1 oz club soda Combine above (except club soda) with ice in blender and blend until smooth. Top with 1 oz club soda.

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Chapter 2: Tales of the Cocktail Seminars 2010

Social Media: Creating Cocktail Legends


Improved Summer Sour
Presented by Nick Nemeth

1 oz Disaronno Amaretto oz Green Chartreuse Fresh watermelon, cubed oz fresh lime juice Combine all ingredients in shaker, over ice. Shake vigorously, and fine strain into serving glass. Garnish with mint leaves. Homeward Bound
Presented by Nick Nemeth

1 oz Sailor Jerry Spiced rum 1 oz Disaronno Amaretto oz Galliano 1 barspoon Angostura Aromatic bitters Combine ingredients over ice in boston glass, still until very will chilled, and strain over one large chunk of ice in serving glass. Flame orange zest, and discard. Garnish with a luxardo cherry.

Sodas Influence on Cocktails


Wet Grave
Presented by Darcy ONeil

1 oz bourbon oz Claret syrup* oz dry vermouth 1 barspoon Acid Phosphate 1 dash Peychauds bitters Combine the ingredients, stir and strain. Serve straight up with an orange twist. *Equal parts 2:1 simple syrup and red wine (traditionally Bordeaux but any Cab-Merlot or similar variety will work).
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Bite Cocktail
Presented by Darcy ONeil

1 oz Brandy VS 2 oz Barqs Rootbeer oz Gentian tea* Dash of Fees Old Fashioned bitters Build in a collins glass with ice. Serve with an orange twist. *Steep 1 tablespoon of crushed gentian root in 1 cup of boiling water for 15 minutes.

So You Want to Be A Consultant: What it Really Takes


Tazza dEva
Presented by Willy Shine & Tad Carducci

1 oz Averna amaro 1 oz GVine Nouaison 4 mint leaves 1 rosemary sprig oz chopped green apple 3 oz tonic Muddle apple and rosemary. Add mint and press lightly. Add Averna and gin and shake. Strain over ice in highball glass. Top with tonic. Garnish with additional spoon of chopped apple and rosemary sprig. Blue Mountain Daiquiri
Presented by Willy Shine

2 oz Appleton Estate Reserve rum 1 oz lime juice demerara syrup Shake and strain ingredients into chilled coupe. Garnish with an orange twist, grated nutmeg, and Jamaican coffee grinds

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Chapter 2: Tales of the Cocktail Seminars 2010

Tiki Now! The New Breed of Tiki Bar


Hilo Hala
Presented by Blair Reynolds

1 oz Rhum JM Blanc 1 oz pineapple juice oz St-Germain oz Falernum Dash Xocolatl Mole Bitters Lemon zest Shake ingredients with cubed ice, strain into cocktail glass, serve with pineapple wedge garnish. Swains Swill
Presented by Blair Reynolds

oz Smith & Cross rum oz Don Q Gold rum oz Rhum JM VSOP 1 oz Dons Mix oz lime juice oz Allspice Dram Dash Bitter Truth Aromatic Bitters Drop of Herbsaint Original 1 oz Ting Grapefruit soda Add all except Ting to 1 cup crushed ice. Mix for 5 seconds with top-down mixer (or stick blender). Serve in Double Old-Fashioned, top with 1 oz ting. Garnish with a sprig of mint and cinnamon stick.

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Panah Manah
Presented by Blair Reynolds

1 oz Ron Abuelo 7 oz coffee syrup oz lemon juice 3 oz Smoked Banana Soda Dash of Amargo Bitters Build all but soda in a chimney glass, stir, add soda, stir again gently. Garnish with a banana chip.

Umami in Cocktails
Fifth Sense
Presented by Darcy ONeil

1 oz Bourbon 1 oz Serendipitea green tea 1 barspoon Maraschino 1 barspoon Marmite syrup* Add the ingredients to a shaker with ice, stir and strain into a cocktail glass. Garnish with a tea leaf. *Take 1 heaping teaspoon marmite and dissolve in 1 cup of water. Caesar
Presented by Darcy ONeil

1 oz vodka 3 oz Motts Clamato 1 barspoon Worcestershire Dash of Tabasco Build in a highball glass, stir and serve on the rocks. Garnish with a pickle spear.

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Chapter 2: Tales of the Cocktail Seminars 2010

Word of Mouth Marketing Attend this seminar and grow your brand
Order of the Amazon
Presented by Carter Reum

1 oz VeeV Acai Spirit oz BNDICTINE oz lemon juice oz simple syrup Dash of Angostura bitters Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the lemon peel. Basil Gimlet
Presented by Carter Reum

2 oz VeeV Acai Spirit 1 oz lime juice oz simple syrup 3 basil leaves Tear and slap basil leaves to release oils and drop into the shaker. Shake all ingredients well with ice and strain into a chilled martini glass. Garnish with a floating basil leaf. The Hurricane
Presented by Ted Wright

3 oz Batiste rhum agricole 1 oz passion fruit syrup 1 oz fresh lime juice oz Falernun Shake all ingredients with ice then pour into an ice-filled glass. Garnish with a blood-orange wheel.

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The Hemingway
Presented by Ted Wright

1 oz Batiste rhum agricole oz fresh lime juice oz sugar cane syrup oz fresh grapefruit juice oz maraschino cherry Combine Batiste Rhum Agricole and all other ingredients in a mixing cup , add ice and shake. Strain into chilled cocktail glass.

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Special Events

Chapter 3: Special Events

Bar Room Brawl and After Party presented by Grand Marnier


DUTCH KILLS - NYC
The Concertina 1 oz Grand Marnier oz heavy cream oz spiced rum 1 oz fresh grapefruit juice the yolk of one egg one cherry Combine all ingredients (except cherry) in a shaker. Dry shake to emulsify egg yolk. Shake with ice and cherry, and strain into a chilled 5 oz coupe. Grate orange zest, and garnish with a cherry. La Chouette 3-4 cucumber slices oz fresh lemon juice oz simple syrup 1 oz Grand Marnier oz Aperol oz gin Combine lemon juice, simple syrup, and cucumber slices in a shaker. Muddle. Add the remaining ingredients, and shake with ice. Strain into a chilled double old fashioned glass over a rock. Garnish with three cucumber slices and an orange wedge.

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THE RICKHOUSE SAN FRANCISCO


The Cordon Cobbler 1 oz Grand Marnier oz Falernum oz pineapple juice oz lime juice Dash Angostura bitters Dash Peychauds bitters Serve over crushed ice in a Collins glass. Garnish with Nutmeg, a mint sprig and seasonal fruit. The Oaxacan Witch Doctor 1 oz Mezcal oz Grand Marnier oz BNDICTINE oz lemon juice Shake and strain into a cocktail glass. Garnish with an orange twist.

THE DRAWING ROOM - CHICAGO


Christmas Card from a Hooker in Minneapolis 1 oz Grand Marnier infused with lavender vapor 2 barspoons of cherry Belle Helene chocolate-cherry jam oz lemon juice tsp baking soda tsp citric acid In a shaker combine Belle Helene, lemon juice and Grand Marnier. Shake and double strain over ice. Add citric acid and baking soda. Stir to dissolve and to carbonate. Garnish with a lavender Grand Marnier brandied cherry.

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Chapter 3: Special Events

The Red Light 1 Grand Marnier 1 Bols Genever a oz Underberg Combine in mixing glass and stir over ice. Strain into coupe glass.

DRINK BOSTON
Alicante 1 oz Grand Marnier 1 oz Noilly Prat Dry vermouth 1 oz Van Oosten Batavia Arrack 2 dashes Angostura orange bitters 2 dashes Bittermens Xocolatl Mole Bitters Combine all ingredients in a double old fashion glass. Add hand-hewn ice cube and stir to incorporate/dilute. Garnish with orange oil and sprinkle salt on ice. Mission of Burma 2 oz Grand Marnier oz Junipero oz lime juice oz Angostura bitters Shake all ingredients and strain into chilled single rock glass. Garnish with lime oil

THE VARNISH LA
RX 100 Julep 1 oz Grand Marnier 100 oz Old Overholt Rye Sugar cube 6-8 mint leaves Muddle/build/crushed ice/julep cup/mint sprig
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100 Rue De La Marguerite oz Grand Marnier 100 1 oz cognac oz lemon juice oz simple syrup 2 dashes Angostura bitters Shake with block ice/strain in a chilled coupe

The Florida Room FL


Cascade Cobbler 1 oz George Dickel 12 1 oz Grand Marnier 100 1 oz. Lustau Los Arcos Sherry oz. Lemon juice oz. agave nectar 4 taragon sprigs 2 Driscolls strawberries 2 Driscolls blackberries Muddle, shake and strain over ice. The Aggrolite 1 oz. Del Maguey Pachuga Mezcal 1 oz. Grand Marnier 100 oz Aperol oz. Domaine de Canton 1 dash Grapefruit Bitters Shake and strain

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Chapter 3: Special Events

Benedictine Secret Society Dinner


Alchemist Punch 1 bottle of BNDICTINE 16.6 oz Mandarine Puree/Nectar 11.6 oz freshly squeezed lemon juice 2 lemons, sliced 3 tangerines, in wedges 50 ml organic honey 10 oz water Fresh thyme Start by diluting the honey with hot water in a punch bowl. Assemble all the other ingredients, stir to harmonize all the flavours, fresh fruits last. Macerate and refrigerate for at least 4 hours. Serve in cup/glass with ice cubes and garnish with a fresh thyme sprig. Vieux Carre oz Rye whiskey oz cognac oz Noilly Prat sweet vermouth 1 teaspoon BNDICTINE DOM 2 dashes Peychauds bitters 2 dashes Angostura bitters Combined all ingredients in a rocks glass, add ice cubes, stir and serve. Monks Sour 50 ml BNDICTINE 25 ml freshly squeezed lemon juice 2 bar spoons of organic honey syrup (homemade). 1 dash of orange bitters 15 ml egg white Add all ingredients in a shaker then ice (egg white last) shake hard and strain into a cocktail glass and garnish with grated nutmeg.
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BNDICTINE Monte Cassino oz BNDICTINE Liqueur oz RITTENHOUSE Rye oz Yellow Chartreuse oz fresh lemon juice Shake, fine strain into a chilled coupe (or small cocktail glass). Lemon twist garnish.

Cocktail Hour presented by Diageo


The Boothby
Presented by Neyah White

1 oz Bulleit 1 oz Carpano Antica 2 Dashes of Angostura bitters 1 oz sparkling wine Shake ingredients in a Boston shaker and strain into a chilled cocktail glass. Garnish with one Luxardo Maraschino cherry. Joses Bronx
Presented by Marvin Allen

2 oz Jose Cuervo Tradicional Reposado 1 oz sweet vermouth oz dry vermouth 1 oz fresh orange juice Shake ingredients in a Boston shaker and strain into a chilled rocks glass. Garnish with an orange slice. Sit back, sip and enjoy.

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The Day Bell Presented by Joaquin Simo & Josh Habiger 1 oz Bulleit oz Campari oz Ramazotti Amaro oz Grand Marnier 1 oz sparling wine (Brut) Pinch of Salt Stir. Strain. Top with champagne and garnish with an orange twist. The Ada Coleman
Presented by Wayne Curtis

1 oz Oronoco rum 1 oz Sweet Vermouth oz Grand Marnier teaspoon Fernet Branca Stir with ice and strain into chilled cocktail glass. Garnish with orange twist. Shot in the Dark
Presented by Ricky Gomez

1 oz Jose Cuervo Platino oz Americano Cocchi oz Aperol 1 dash Regans Orange Bitters Pinch of salt Place all ingredients in a mixing glass. Add ice and stir. Strain into a chilled coupe and garnish with a grapefruit zest. Discard zest.

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The Rosy Sinclair


Presented by Jason Bran

1 oz Tanqueray gin 1 oz Pimms #1 Cup oz Boulard Grand Solage Calvados 1 dash Fee Brothers Cherry bitters Combine all ingredients into a mixing glass, add ice and stir. Strain into a chilled coupe and garnish with an orange zest. Valentinos Demise
Presented by Jim Romdall

1 oz Clynelish 14 Year Old oz Clear Creek Kirschwasser oz Punt e Mes oz Clement Creole Shrubb 1 Dash Bitter Truch Xocolatl bitters Top with 5 drops of Caol Ila 12 Year Old Combine all ingredients into a mixing glass, add ice and stir. Strain into a chilled coupe glass. The Mary Pickford
Presented by Bryan Dayton

1 oz Oronoco rum 1 oz fresh pineapple juice 1 teaspoon Luxardo Maraschino liquor 1 teaspoon of fresh grenadine Place all ingredients into mixing tin add ice, shake, strain into chilled cocktail glass and garnish with a maraschino cherry.

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Clubland
Presented by Philip Duff from the 1937 Caf Royal Cocktail Book

2 oz Ciroc 2 oz dry white port 1 or 2 Dashes of Angostura bitters Fill a pint glass with ice. Add the vodka, port and bitters and stir well. Strain into a chilled martini glass. Pinch the lemon twist over the drink, rub it around the rim of the glass and drop it into the drink. The Continental
Presented by Toby Maloney & Jamieson Rhyme

1 oz Zwack oz Lairds Bonded Applejack 1 oz Lillet 1 oz Perfect Puree Mandarin and Tangerine Concentrate oz fresh lemon juice oz simple syrup 3 dashes Angostura orange bitters Shake. Strain and serve in a Collins glass. Garnish with lemon and orange peel. Queens Road
Lynnette Marrero & Jim Kearns from the 1941 Don the Beachcomber menu

1 oz Zacapa rum oz fresh orange juice oz fresh lime juice oz honey syrup (2:1) oz ginger sryup 2 dashes of Angostura bitters Garnish with candied ginger.

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Mexican Firing Squad


Presented by Thomas Klus

2 oz Tequila Don Julio Reposado 1 oz fresh lime juice oz Trader Tiki Hibiscus Grenadine 1 dash Angostura bitters Shake, strain and serve in cocktail glass. Mrs. Draper
Presented by Jason Littrell

1 oz Crown Royal oz Taylors Velvet Falernum oz Marie Brizzar apricot brandy oz fresh pineapple juice oz fresh lemon juice Two Dashes Vieuz Pontarlier Shake and serve up. Garnish with a lemon disk. Zacapa Old Fashioned
Presented by Ed Hamilton

1 oz Zacapa Centenario Gran Reserva rum 1 Dash Bitter Cube Lemon Tree bitters 1 Dash Bitter Cube Jamaican #2 bitters oz Petite Cane sugar cane syrup Stir with ice and strain into coupe glass. Garnish with an orange zest. Ginger Apricot Daiquiri
Presented by Bill Norris

1 oz Oronoco rum 1 oz ginger liqueur 1 oz fresh lime juice oz Rothman & Winters Orchard apricot Combine all ingredients in a cocktail shaker with ice. Shake very hard and strain into a chilled coupe. Float a lime wheel on top of the glass.
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The Bone
Presented by David Wondrich

2 oz Bulleit bourbon 1 tsp Demerara simple syrup 1 tsp fresh lime juice 3 dashes Tabasco sauce Strain into a shot glass. Slow Painful Screw
Presented by David Wondrich

oz Myerss rum oz George Dickel 12 Year Old Tennesse whiskey oz fresh pineapple juice oz fresh orange juice Strain into a shot glass and float oz English Sloe Gin over the top. Starboard Light
Presented by Sean Muldoon

1 oz Johnnie Walker Black oz Caol Ila oz fresh lemon juice b oz passionfruit and honey cordial (with aloe vera infusion) Shake, strain and serve. The Don Johnson
Presented by James Menite

1 oz Ketel One Oranje oz Solerno Blood Orange liqueur oz fresh pomegranate juice oz white cranberry juice Shake, strain, and garnish with a blood orange wheel.

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Cable Car
Presented by Tony Abou-Ganim

1 oz Captain Morgan oz Orange Curacao 1 oz fresh lemon juice sour Served in a cinnamon & sugar rimmed cocktail glass and garnished with a twist of orange. D&D Mai Tai
Presented by Josh Durr

1 oz Don Julio 1942 1 oz Don Julio Anejo oz Curacao of Curacao oz Trader Tiki Orgeat syrup Juice from fresh lime Shake vigorously and add a sprig of fresh mint.

Dita Von Teese at the House of Blues


Cosmopolitan 1 oz Premium Vodka 1 oz Cointreau oz Cranberry oz fresh lime juice Shake and strain into a chilled martini glass. Jalapeno Margarita 2oz Premium Silver Tequila 1 oz Cointreau oz fresh lime juice oz fresh OJ 3 slices muddled fresh jalepeno Muddle fresh jalapeo and lime juice, add tequila, Cointreau, and fresh OJ. Shake and strain into a salt rimmed margarita glass.
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Cointreau Teese 1 oz Cointreau oz fresh lemon juice oz apple juice 1 oz Crme de Violette (garnish with an edible Violet) Frost ginger around the rim of the glass Cointreau Margarita 2 oz Premium Silver tequila 1 oz Cointreau oz fresh lime juice Shake and strain into a salt rimmed margarita glass

The DRAMBUIE Rusty Nail: Revisited, Revived & Remixed


Enc(rust)ed Nail
Created by Chad Doll

1 oz DRAMBUIE oz DEWARS White Label oz fresh lemon juice oz Luxardo Maraschino liqueur 3 dashes Peychauds Bitters Combine all ingredients into mixing glass. Shake with ice and double strain into coupe glass. Rusty Compass
Created by Meaghan Dorman

oz DRAMBUIE oz Cherry Heering oz Compass Box Peat Monster Scotch Stir and serve in a cocktail glass with an orange twist.
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Southern Nail
Created by Lance Mayhew

1 oz DRAMBUIE 1 oz DEWARS 1 lemon wedge (squeezed into glass) Fresh brewed iced tea Add first two ingredients into a tall Collins glass. Add ice. Squeeze lemon wedge into glass, top with iced tea. New York Nail (AKA Scotland Yard)
Created by Duane Fernandez

oz DRAMBUIE 2 oz of DEWARS scotch whisky oz of fresh Lemon juice oz of fresh ginger syrup 5 basil leaves Shake and strain over ice in a highball glass. Garnish with fresh basil. Rusty Nail 1 part DRAMBUIE 1 part Scotch Whisky Poured over ice. Stir and garnish with a twist of lemon.

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Grey Goose presents Behind the Bar, Beyond the Bar


GREY GOOSE La Poire Tuscan Pear
Created by Nick Mautone

1 part GREY GOOSE La Poire Flavored Vodka part limoncello part premium ginger liqueur part blood orange juice (conventional may be substituted) part simple syrup (adjust to taste) Add all ingredients to a cocktail shaker filled with ice. Shake vigorously, and strain into a rocks glass rimmed with sugar and filled with crushed ice. Present with mint leaves, dried pears or lemon confit. GREY GOOSE Mid-Summer Martini
Created by Nick Mautone

1 part GREY GOOSE Vodka part yellow chartreuse part fino sherry 1 dash orange bitters In a cocktail shaker filled with ice, add all ingredients and shake vigorously. Strain into a chilled martini glass, and present with a twist. GREY GOOSE Le Citron Martinez Bianco
Created by Nick Mautone

1 part GREY GOOSE Le Citron Flavored Vodka part MARTINI Bianco part maraschino liqueur part premium orange liqueur 2 goodly dashes peach bitters or orange bitters Add all ingredients to a cocktail shaker filled with ice, and shake vigorously. Strain into a chilled martini glass, and present with a lemon twist.
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GREY GOOSE LOrange Surf Spritzer


Created by Nick Mautone

1 parts GREY GOOSE LOrange Flavored Vodka part APEROL part LILLET Blanc 1 part orange juice 1 part seltzer or tonic Add first four ingredients to a cocktail shaker filled with ice, and shake vigorously. Strain into a highball glass filled with ice, and top with soda. Present with an orange slice. GREY GOOSE Origin
Created by Nick Mautone.

1 part GREY GOOSE Vodka 1 part Pineau des Charentes part fresh lemon juice part Crme de Cassis or premium raspberry liqueur Dash SCRAPPYS Lavender Bitters Add all ingredients to a cocktail shaker filled with ice. Shake vigorously, and strain into a martini glass. Present with a branch of red currants, white grapes or a lemon twist. GREY GOOSE La Poire Wandering Poet
Created by Nick Mautone

1 part GREY GOOSE La Poire Flavored Vodka 1 part sake 1 part lychee puree 1 part lime juice part simple syrup 1 strip pickled ginger Add all ingredients to a cocktail shaker filled with ice. Shake vigorously, and strain into a chilled martini glass. Present with mint leaves or lychee nuts.
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GREY GOOSE Le Citron Jardin Vert


Created by Nick Mautone

2 parts GREY GOOSE Le Citron Flavored Vodka part fresh-squeezed lime juice part simple syrup 2 pieces of celery stalk, 2 long a cup cilantro, loosely packed In the bottom of a cocktail shaker, place celery and cilantro and muddle well. Add remaining ingredients, and shake vigorously. Double strain into a rocks glass with one large ice cube. Present with a Chinese celery straw. GREY GOOSE LOrange Between the Sheets
Created by Nick Mautone.

1 parts GREY GOOSE L Orange Flavored Vodka partBENEDICTINE Liqueur part triple sec 1 part fresh lemon juice Dash simple syrup Dash bitters Add all ingredients to a cocktail shaker with ice, and shake vigorously. Strain into a chilled martini glass, and present with an orange twist. GREY GOOSE Le Citron Jardin Vert
Created by Christophe Namer

2 parts GREY GOOSE Le Citron Flavored Vodka part fresh-squeezed lime juice part simple syrup 2 pieces of celery stalk, 2 long a cup cilantro, loosely packed In the bottom of a cocktail shaker, place celery and cilantro and muddle well. Add remaining ingredients, and shake vigorously. Double strain into a rocks glass with one large ice cube. Present with a Chinese celery straw.
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Milagro USBG Competition


Ay Carbon
Created by Michael Martensen (USBG Dallas chapter)

1 oz Milagro Reposado Tequila oz Royal Combier oz lime juice oz light agave nectar 5 pink peppercorns 1 oz Apple Izze soda Add sweetener and 5 pink peppercorns to shaker glass and muddle. Add the lime juice, Royal Combier and Milagro Reposado. Shake all ingredients until chilled and blended, then double strain over ice into a 12 oz Old Fashion glass. Top with Izze Apple soda. Garnish with lime wheel and pink peppercorns.

Bonita
Created by Eric Molina (USBG New Orleans chapter)

1 oz Milagro tequila oz Rothman and Winter orchid apricot fruit liqueur 1 oz habanero syrup 1 lime 1 dash Fee Brothers grape fruit bitters Place all ingredients in a shaker, except the bitters. Shake for 40 seconds. Then double strain with a Hawthorne strainer and mesh screen into a chilled martini glass. Add 2 dashes of Fee Brothers grape fruit bitter to center of cocktail. Garnish with a slice a blood orange.

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The Brat Stop


Created by Mathias Simonis (USBG Milwaukee chapter)

1 oz Bratwurst infused Milagro Reposado tequila* oz Solerno blood orange liqueur 1 oz fresh berry puree** 1 oz fresh sour mix equal parts lemon and lime juice 2 to 3 drops Urban Moonshine maple bitters egg white or egg white substitute Pink Himalaya parmesan salt equal parts freshly grated parmesan cheese and Pink Himalaya sea salt In a Boston shaker, combine all ingredients and dry shake. Add ice and shake again. Double strain through fine mesh strainer. Coat rim of the glass in homemade Pink Himalaya parmesan sea salt. Garnish with a sprig of rosemary and serve.
*Bratwurst infused Milagro Reposado

a lb bratwurst 1 (750 ml) bottle Milagro Reposado tequila Remove the casing on the bratwurst and brown in pan. When cool, Add tequila and stir in all the fatty goodness. Put browned meat tequila mix in freezer for over 24 hours. Fine strain through super bag or tea strainer to remove the fats and voila!
**Fresh berry puree

Equal parts fresh cranberries, Driscolls raspberries, and Driscolls blackberries with Milagro agave nectar

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Cherilmilagro
Created by Rhachel Shaw (USBG Los Angeles NOCA chapter)

1 oz Milagro Silver tequila oz Aperol oz Green Chartreuse 2 oz cherimoya fruit oz Milagro agave nectar 1 dash Angostura bitters 1 dash Peychauds bitters Muddle 2 scoops of Cherimoya fruit with agave nectar and both bitters. Add green chartreuse, Aperol and Milagro Silver tequila. Shake and double strain into cocktail glass and serve. Fiesta Fatale
Created by Patricia Richards (USBG Las Vegas chapter)

1 oz Milagro Aejo tequila oz Clment Creole Shrubb liqueur Ravi fruit frozen, sweetened Passion fruit puree 5/8 oz Milagro Agave nectar 5/8 oz lemon juice 1 oz lime juice 3 basil leaves 1 pinch sea salt Squeeze and strain lemons, then combine lemon juice with equal parts of Milagro agave nectar to make an agave sour mix. In a mixing glass, muddle basil leaves with the lime juice. Add the remaining ingredients listed, including the agave sour. Shake well with ice to chill and strain over fresh ice into a 10-11 oz highball glass. Top with 1 oz espuma, a basil leaf, and fresh passion fruit seeds. Serve.

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* Espuma

8 oz Celement creole shrubb liqueur 6 oz Ravi Fruit frozen, sweetened, passion fruit puree 12 oz egg white 4 pinches sea salt 16 basil leaves Gelatin and NO2 Charges Gingers Lost Island
Created by Bryan Dayton (USBG Denver chapter)

1 oz Milagro Reposado Tequila oz Del Maguey mescal oz Domaine de Canton ginger liqueur 3/8 oz lime juice 3/8 oz lemon juice oz cardamom cinnamon infused agave nectar Place all ingredients in mixing tin, add ice and shake. Strain into chilled cocktail glass and garnish with a lemon twist. Imbibe! Grove Smash
Created by M. Matt Obermark Jr. (USBG St. Louis chapter)

2 oz Milagro Reposado tequila oz caramel simple syrup 4 grapefruit wedges 3 dashes lemon bitters 1 mint sprig Muddle lime wedges in a mixing glass. Add mint sprig and simple syrup and lightly muddle. Add Milagro and bitters; shake vigorously. Double strain over rocks filled Collins glass. Garnish with mint sprig.

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Makakilo Margarita
Created by Kyle Reutner (USBG Hawaii chapter)

1 oz Milagro Silver tequila oz Grand Marnier oz lime juice oz lemongrass infused agave nectar 3 pieces fresh white ginger 1 dash Scrappys orange bitters Muddle white ginger with lime juice and orange bitters. Add Milagro tequila, lemongrass infused nectar and Grand Marnier and shake with ice. Fine strain into a cocktail glass and garnish with candied white ginger. Margarita de Lavender
Created by Abigail Gullo (USBG New York chapter)

1 oz Milagro Silver tequila oz lime juice oz Lavender 3 or 4 mint leaves Slap the mint to awaken it and put leaves in a shaker with the rest of the ingredients. Shake well and serve in a cocktail glass. Garnish with a flowering sprig of mint. Pearl of Wisdom
Created by Alex Smith (USBG San Francisco chapter)

1 oz Milagro Silver tequila a oz Milagro Aejo tequila a oz Orgeat oz Yellow Chartreuse oz lime juice 2 dashes Regans orange bitters Combine all ingredients, shake with ice and strain into a small glass wine or rocks glass filled with fresh ice. Squeeze a wide orange zest over top to express oils and drop on top.

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Pride of Pilsen
Created by Daniel M de Oliveira (USBG Chicago chapter)

2 oz Milagro Silver tequila oz Koval ginger liqueur oz mango puree oz lime juice oz habanera infused agave nectar oz Del Maquey mezcal In a mixing cup combine a small piece of habanera pepper with agave nectar and muddle. Extract the habanera and discard. Combine all other ingredients and Chicago hard shake. If working with fresh mango puree, you may need to strain depending on how coarse it is. Mango sorbet would make a fine substitute. Strain into a tall glass over Kold Draft ice and serve with a straw. Garnish with a Han-Solo-like ice cube with a habanera pepper frozen into it and lime wheels lining the tall glass.

Roasted Chili Pineapple Margarita


Created by Marcelo Nascimento (USBG Austin chapter)

1 oz Milagro Aejo tequila a oz Paulas Texas orange liqueur oz margarita mix* a oz roasted chili juice a oz fresh pressed pineapple juice Moisten the rim of a double old fashioned or margarita glass with roasted chili juice and coat with chili salt. Combine other ingredients into shaker tin with ice and shake vigorously. Pour into glass and garnish with a fresh pineapple wedge and jalapeno pepper. *fresh lime juice sweetened with agave nectar

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Rosa
Created by Phoebe Esmon (USBG Philadelphia chapter)

1 oz Milagro Silver tequila oz Fragoli wild strawberry liqueur oz Averna Amaro oz lime juice Build in a mixing glass, shake and strain. Garnish with a lime twist. Sun & Spice
Created by Gabriel Orta (USBG Miami Chapter)

1 oz Milagro Silver tequila oz Aperol oz lime juice oz Milagro agave nectar 4 to 5 yellow cherry tomatoes 3 chunks of a yellow pepper Muddle the cherry tomatoes and yellow pepper into a mixing glass. Add the rest of the ingredients and ice. Shake and strain into a salted rocks glass. Garnish with a lime twist and cayenne pepper, curry, and Kosher salt according to taste. Valley Fever
Created by Cassandra La Pietra (USBG Phoenix chapter)

2 oz Milagro Silver tequila 1 oz Cointreau 1 to 2 brown sugar cubes 1 oz fresh lime juice oz mescal dash of cayenne Muddle brown sugar, lime juice and cayenne. Add tequila, mezcal and Cointreau. Shake with ice and strain into a rocks glass half filled with fresh ice. Garnish with a bruleed lime.

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New Orleans Cocktail Tour


The St-Germain Cocktail 2 parts Brut Champagne or dry sparkling wine 1 part St-Germain 2 parts club soda Fill a tall Collins glass with ice. Add Champagne first, then St-Germain, then Club Soda. Stir completely. Garnish with a lemon twist, making sure to squeeze essential oils into the glass. Sangria Flora 1 bottle Sauvignon Blanc or dry white wine 1 cup St-Germain 2 fresh peaches 5-6 fresh strawberries 6 fresh raspberries 1 bunch fresh grapes Stir ingredients in a pitcher or carafe. Soak fruit for a minimum of 15 minutes or longer if desired. Serve in an ice-filled glass, then telephone you physician and regale him with stories of your exemplary fruit consumption.

Ricard Midnight Petanque


Sao Tropez
Created by Jim Meehan

2 oz ABSOLUT Berri Acai ozlime juice ozgrapefruit juice ozricard ozsimple syrup Add everything to a mixing glass. Shake with ice and strain into a chilled coupe. Garnish with a whole Star Anise pod.
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French Kiss 1 oz Ricard 5 oz cranberry juice Pour ingredients into a highball glass. Top with ice. Classic Ricard Cocktail 1 oz Ricard 5 oz cold water Pour ingredients into a highball glass. Top with ice.

Spirited Award Ceremony


Brandy Alexander 1 oz Martell VSOP cognac 1 oz Crme de Cacao liqueur 1 oz cream Add all ingredients to a mixing glass with ice, shake and strain into a cocktail glass. Dust with nutmeg. White Russian 1 oz ABSOLUT vodka 1 oz Kahlua Especial oz cream Build ABSOLUT and Kahlua Especial over ice in a rocks glass; float cream. Garnish with a brandied cherry. Vodka Gimlet 2 oz ABSOLUT vodka oz fresh lime juice oz simple syrup Build over ice in a rocks glass, and stir.

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Greyhound 2 oz ABSOLUT vodka 3 oz pink grapefruit juice Build over ice in a highball glass. Salt rim and garnish with a lemon zest. Rob Roy 1.7oz Chivas .42oz Lillet Blanc .42oz Lillet Rouge Stir and strain into a chilled martini glass.

Spirited Luncheon Series


Cognac and Blues Luncheon
Cognac Summit 1 oz Cognac VSOP 2 oz traditional lemonade 1 lime peel 4 thin slices of ginger 1 cucumber strip Place 1 lime peel and four thin slices of ginger in a glass. Pour in 1 oz of Cognac VSOP. Muddle lightly then fill the glass full with ice. Stir with a spoon for five seconds, and add tlemonade and a strip of cucumber peel. Stir for five seconds and serve immediately Ritz Cocktail
Created by Dale DeGroff

oz cognac oz Cointreau oz Luxardo maraschino liqueur oz fresh lemon juice Champagne Stir in a mixing glass all ingredients except the champagne. Strain into a martini glass and fill with champagne. Garnish with burnt orange peel.
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Mojito VSOP Fresh N3


Created by Todd Appel

1 oz V.S.O.P Cognac oz lime juice oz grapefruit juice oz gum syrup oz swedish punch 6 mint leaves In a cocktail shaker, add and muddle the mint with gum syrup add lime and grapefruit juices, and swedish punch add ice and shake well pour back into a old-fashioned glass rim the glass and garnish with a grapefruit peel Sidecar
Presented by Ryan Magarian

1 oz V.S.O.P Cognac a oz lemon juice Shake and strain into cocktail glass. Garnish with an orange peel. Pimp My Julep 2010
Created by Francesco Lafranconi

1 oz V.S.O.P Cognac oz Grand Marnier oz brown sugar passion fruit pulp 10 mint leaves In a old-fashioned glass, add the mint leaves, the sugar and the pulp. Muddle gently for 10 seconds then add the Cognac, and Grand Marnier. Fill the glass with crushed ice, stir well, garnish with mint .

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Eco-Celebrations Luncheon
Blood Orange Margarita 2 oz Casa Noble tequila 1 oz fresh lime juice oz Combier Orange liqueur oz Simple Syrup or agave nectar oz Perfect Puree blood orange Limes and/or blood oranges for garnish Fill glass and cocktail shaker with ice. Add tequila, lime juice, orange liqueur, simple syrup or agave nectar, and blood orange puree to shaker and shake vigorously. Strain into glass, garnish with the lime wheel and blood orange wheel. Ginger Jade Gimlet 2 oz 360 Vodka 4 slices fresh cucumber 4-5 leaves fresh basil 1 oz fresh lime juice 2 oz of SIPP Ginger Blossom or 1 oz ginger infused simple syrup In a shaker muddle 3 cucumber slices and basil slightly with a muddler. Fill shaker with ice and add vodka and lime juice. Shake vigorously for 10 seconds. Strain into a glass with ice. Top with SIPP Ginger Blossom organic soda. Garnish with a thin cucumber wheel. Summer Thyme Lemonade 2 oz 360 Vodka 4-5 slices of fresh lemon 3 tbsp organic sugar or 1 oz simple syrup 3-4 sprigs of fresh thyme Sparkling water Remove thyme leaves from stems and place in glass. Add lemon and sugar or simple syrup. Muddle lightly to release essential oils of herbs and lemon rind, and juices from the pulp. Add ice, vodka, and enough club soda to fill glass. Toss to mix and garnish with thyme sprig.
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Pear Sparkler 4 oz Pop chamagne 1 oz St-Germain Elderflower Liqueur oz 360 Vodka oz Perfect Puree - pear puree Seckel or Forelle pear or lemon for garnish Fill a cocktail shaker with ice and add liqueur, vodka and pear puree into a shaker with ice. Shake vigorously and pour into a chilled champagne glass. Top with champagne. Garnish with a pear slice or lemon twist.

Seed to Glass Luncheon


Toekay Cocktail
Created by Bridget Albert

1 oz 360 Vodka oz amaretto 1 oz fresh pineapple juice 1 oz fresh orange juice oz Chefs Garden anise hyssop syrup Shake and strain into a chilled cocktail glass. Garnish with a roasted pineapple wedge. Johnnys Jumpin Punch
Created by Bridget Albert

1 oz Plymouth Sloe Gin oz PAMA oz Cruzan Estate Dark rum 1 oz fresh lemon juice 2 tsps simple syrup Stir and serve in a crushed ice-filled mason jar. Drizzle with homemade blueberry syrup. Garnish with Chefs Garden Johnny Jump Up edible flowers.

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Spirit of Texas Luncheon


Rumble Tea 2 oz Balcones Rumble oz Yellow chartreuse 1 oz Ceylon black iced tea oz lemon juice oz lemon rind infused simple syrup Shake and strain into rocks glass filled with ice, garnish with mint and/or lemon Indian Paintbrush 1 oz Balcones Baby Blue oz Galliano oz lime juice oz simple syrup cherries Muddle 4 cherries and simple syrup, add Baby Blue, Galliano, and lime juice. Shake and fine strain into a cocktail glass. Lheure dOrange 1 oz Tenneyson 1 barspoon simple syrup Dash Reagns Orange Bitters lime Orangina Build in a collins glass add ice top with Orangina. Squeeze one quarter lime on top, serve.

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Ojen-eyson 1 oz Tenneyson 6 dashes Peychauds Bitters 1 barspoon Paulas Texas Orange oz simple syrup Shake and strain into small cocktail glass. Paulas Margarita 1 oz Paulas Texas Orange 1 oz Corozon reposado tequila oz fresh-squeezed lime juice tsp. agave syrup Combine ingredients and shake over ice. Strain and serve up. Apples n Oranges 2 oz Paulas Texas Orange 1 oz apple juice 1 oz fresh-squeezed lemon juice 2 oz club sode Combine ingredients and serve over ice. Austin Cosmo 1 oz Titos vodka 1 oz Paulas Texas Orange oz cranberry non-sweetened cranberry juice oz lime juice Combine ingredients and shake over ice. Strain into a chilled martini glass and garnish with an orange peel.

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The Yellow Rose 1 oz Paulas Texas Lemon 1 oz Treaty Oak rum 2 oz club soda Generous lemon wedge Combine ingredients over ice in a rocks glass. Squeeze lemon into glass and serve. Balcones Fault 1 oz Balcones Rumble oz Paulas Texas Lemon oz juniper syrup 1 oz grapefruit juice Club soda Combine and shake all ingredients except soda. Pour over ice in a rocks glass and top with a splash of soda The Corazon Paloma 2 oz Corazon Blanco tequila Club soda Juice from half a fresh lime Large pinch of margarita or kosher salt Fill a tall glass with ice. Add Corazon, juice from lime, Squirt and Club Soda. Stir. Top with Mexican Squirt Soda or Italian Grapefruit Soda. Enlightened Austin Martini 1 oz Titos Handmade vodka 2 oz fresh organic watermelon juice oz St-Germain elderflower liqueur Dash of agave nectar Hint of lime Shake all ingredients over ice and strain into a chilled martini glass. Garnish with a watermelon wedge.
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Summer in Paris Luncheon


The Last Word oz Green Chartreuse oz gin oz Luxardo Maraschino oz fresh lime juice Combine all ingredients in a Shaker with Ice, shake and strain into a cocktail glass The Herbsaint Frappe 2 oz Herbsaint Original 1 tsp simple syrup to taste 3-4 dashes Peychauds Bitters for color Fill a tall glass with ice. Add 2oz of Herbsaint and simple syrup. Stir vigorously with a spoon until side of glass becomes very chilled. Add 3-4 dashes of Peychauds for color. Traditional Absinthe Cocktail 1 oz Leopold Bros. Absinthe Verte 3 oz ice cold water Pour absinthe into a stemmed glass and slowly add 3 oz of ice cold water. Serve. The Pink Panther oz Meukow Vanilla oz Raspberry diAmore Add ingredients to flute and top with champagne. The French Connection oz Pierre Ferrand Cognac Ambre 2 oz Dry or Blanc Vermouth oz Cointreau 2 dashes Angostura Bitters Stir with ice, strain and serve in a martini glass with lemon zest.
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The Queen Bee oz Citadelle gin oz St-Germain oz fresh lemon juice oz Clover Honey syrup 1 oz champagne Shake all ingredients with ice. Strain into a martini glass and top with Champagne. Garnished with a summer berry. Absinthe Frappe 2 oz Nouvelle Orleans absinthe oz simple syrup 1 oz club soda 6-8 mint leaves Muddle 6-8 mint leaves and simple syrup in tall glass, add crushed ice, pour in Nouvelle Orleans, cover and shake. Top with soda water and a splash of soda water. Dubonnet Royale 1 oz Dubonnet Rouge 1 oz Champagne Add Dubonnet Rouge to a champagne glass and top with champagne. Death in the Afternoon 1 oz Vieux Carre Absinthe Superieure 4 oz champagne Add 1 oz of Vieux Carre Absinthe Superieure to a champagne flute. Fill glass with Champagne. BE PAMPLEMOUSSE 1 oz BNDICTINE 4 oz fresh white grapefruit juice Build in the glass. Pour the Bndictine first. Add ice cubes, then top up with the freshly squeezed white grapefruit juice and garnish with a grapefruit slice.
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French Pear 1 oz Lucid absinthe 2 oz fresh pear juice oz simple syrup (or agave nectar) oz lemon juice Hand full of sliced cucumber In an ice-filled shaker add all ingredients and shake vigorously. Strain over ice in a rocks glass, add cucumber wedge and mint sprig garnish.

Welcome Reception presented by Beefeater Gin


Perfect Lady 1 oz Beefeater Dry oz peach liqueur oz lemon juice oz egg white Shake vigourously till foamy, strain into cocktail coupe. Garnish with a lemon twist. Negroni 1 oz Beefeater Dry 1 oz Lillet Rouge 1 oz Campari Stir and strain into ice filled rocks glass. Garnish with an orange wedge.

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Summer Gin Cup 2 oz Beefeater Summer gin 1 oz creme de cassis 1 oz martini rosso vermouth oz elderflower cordial Dash of Angostura 1 oz club soda 1 oz lemon juice Combine all ingredeints in punch bowl, add ice, top with soda & garnish with strawberries and raspberries. New London Punch 2 oz Beefeater 24 oz St-Germain oz Luxardo Maraschino liqueur 2 oz chilled green tea oz lime juice 1 oz prosecco Combine ingredients with ice. Garnish with a lemon wheel and top with prosecco. Almond Iced Tea 1 oz Beefeater 24 2 oz chilled sencha tea oz orgeat a oz simple syrup a oz lemon juice Build and stir in a highball over ice. Garnish with a lemon wheel and a sage sprig.

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Lapsang Martinez 2 oz Beefeater 24 1 oz Lillet Rouge oz Lapsang Souchong Sitr all ingredients ans strain into a coupe glass. Triple Citrus Gin & Tonic 2 oz Beefeater 24 4 oz Fever Tree Tonic Stir and serve on the rocks with lemon, lime, and orange wheel. Beefeater Summer Gin & Tonic 2 oz Beefeater Summer 4 oz Fever Tree Tonic Stir and serve on the rocks. Jasmine Cocktail 2 oz Beefeater Dry gin 1 oz Cointeau oz Campari oz lemon juice Shake/Strain/Up

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William Grant & Sons Presents: A Promenade of Jubilation aka The Tales House Party
Stormin Norman
Created by by Lisa Hare

oz Fernet Branca 1 oz Sailor Jerry Splash of fresh lime juice Ginger beer Top with ginger beer and float Fernet Branca. Hotel Street Tea (For Two)
Created by Randy Layman

1 oz Sailor Jerry rum 1 oz Earl Grey infused rye whiskey oz Grade A maple syrup oz lemon juice oz Riga Black Balzam 1 egg white Shake very well and double strain into a chilled cocktail glass. Garnish with lemon wheel. Lillet Blanc Sangria
Created by Nicole Cloutier

1 part Lillet Blanc part St-Germain Elderflower liqueur (or Bols Lychee) part dry prosecco fresh fruit (such as blueberries, honeydew, peaches, raspberries, lemons) Combine ingredients in a large punch bowl. Garnish with basil leaves and serve over ice in stemmed white wine glasses.
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Le Besonville
Created by Nicole Cloutier

oz Lillet Blanc oz Lillet Rouge 1 oz Stoli peach oz Bols Lychee liqueur oz lemon juice oz agave nectar 2 ripe Driscolls raspberries Add all ingredients to a mixing glass. Shake with ice and strain into a chilled martini glass. Garnish with a lemon twist. Coal Cracker Buck
Created by Al Sotack

1 oz Root 1 oz Hudson Rye whiskey oz fresh lemon juice oz fresh ginger syrup 2 muddled Drsciolls blackberries Shake, serve tall, and top with seltzer. Garnish with a fresh mint tip Baby Manhattan
Adapted by Charlotte Voisey

2 oz Hudson Bay Bourbon 1 oz Lillet Rouge 2 dashed Angostura bitters Stir ingredients over ice in a mixing glass. Strain into a cocktail glass. Finish with a real cherry.

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Little New York Sour


Adapted by Charlotte Voisey

2 oz Hudson Rye whiskey oz lemon juice oz simple syrup 2 dashes Agostura bitters oz egg white oz Bennett Cabernet Sauvignon Shake all but wine, strain onto ice. Float red wine on top and garnish with an orange half moon. Strawberry Port Cobbler
Created by Charlotte Voisey

1 oz Stolichnaya oz Port 2 Driscolls strawberries oz simple syrup oz fresh lime juice Dash of ground nutmed Fresh mint sprig Muddle strawberries, then add other ingredients. Shake well and strain over crushed ice. Garnish with a mint sprig and a sprinkle of nutmeg. Babylon Gimlet
Created by Charlotte Voisey

1 oz Stoli White Pom oz lime juice oz simple syrup 3 basil leaves Dash of Perchauds bitters Bar spoon of pomegranate seeds Combine all ingredients and shake well. Serve up with a lime wheel and pomegranate seeds.

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Worldwide Cocktail Excursion presented by Beam Global Spirits and Wine


Jim Beam Black Smash 2 lemon quarters/2 lime quarters or 4 lemon quarters 3-4 mint leaves 2 parts Jim Beam Black Bourbon part simple syrup Muddle the lemons, mint and simple syrup together, fill glass with ice, add Jim Beam Black and shake. Garnish with extra mint leaves. Knob Creek Old Fashioned 1 parts Knob Creek bourbon 2-3 dashes of bitters Soda water Sugar - small lump or a cube Slice of orange cut in a half moon Cherry In a lowball glass, add a cherry, a half moon of orange slice with sugar and add a splash of soda water. Muddle the contents, then add Knob Creek bourbon, ice and top off with soda water. Hornitos del Toro
Created by John Pomeroy

2 oz Hornitos Plata tequila 1 oz lime juice oz DeKuyper triple sec oz jalapeno-infused Mezcal oz .agave nectar Shake well with ice and pour over ice in rocks/highball glass

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Raspberry Ginger 1 oz Hornitos Plata tequila oz Funkin Raspberry 1 oz fresh lime juice 1 oz simple syrup or agave nectar oz muddled ginger Shake well with ice and pour over ice in rocks/highball glass Effen Fresh Start 1 oz EFFEN Black Cherry oz Campari 2 oz Fresh Lemon Sour 1 oz FUNKIN White Peach (substitute: peach puree) All ingredients shaken with ice and strained over fresh ice in a tall highball or Collins glass. Garnish with a lemon wheel on the rim or a long spiral or peel or a wedge of fresh Ruby Red Grapefruit Effen Bliss 1 oz parts EFFEN vodka 2 oz fresh lemon sour 1 oz simple syrup 1 strawberry 2 basil leaves Tear basil leaves and muddle with the strawberry and simple syrup. Add all remaining ingredients and shake with ice then double strain into a chilled cocktail glass. Garnish with a slice of strawberry and fresh ground pepper medley. Laphroaig Smoke and Sour 1 oz Laphroaig Quarter Cask 1 oz fresh pressed apple juice 1 oz fresh lemon sour 2 barspoons of pear sauce or 1 oz FUNKIN pear Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a Pear slice on the rim.
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Laphroaig Westering Home 1 oz Laphroaig Quarter Cask oz Martini and Rossi Rosato vermouth 1 barspoon of apricot preserves (Smuckers Simply Fruit) 2 dashes of peach bitters Stir the preserves with the Laphroaig Quarter Cask until mostly dissolved, add remaining ingredients then stir with ice. Double strain into a chilled cocktail glass. Garnish with a flamed orange peel. CC NOLA SOUR 1 oz Canadian Club 6 oz BNDICTINE oz fresh lemon sour oz lime juice oz pasteurized egg whites Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a wheel of lime and a half moon slice of lemon on the rim. CC WIDOWS KISS 1 oz Canadian Club 12 Classic oz BNDICTINE oz Yellow Chartreuse 1 dash of Orange bitters Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish with a flamed orange peel. COURVOISIER Exclusif SIDECAR part Courvoisier EXCLUSIF Cognac part DeKuyper Signature Triple Sec Splash of lemon juice Serve in a martini glass. Garnish with sugar rim & a lemon peel.

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Courvoisier Regent XV 1 parts Courvoisier EXCLUSIF Cognac part crme de cassis part dry vermouth Lemon to Garnish Pour the Courvoisier, crme de Cassis and dry vermouth into an ice filled cocktail shaker. Stir slowly and strain into a balloon glass. Add four to five ice cubes if desired. Garnish with a lemon rind twist. Cruzan 9 NOVA 1 oz Cruzan Light 1 oz Cruzan 9 oz DeKuyper Apricot brandy 1 oz fresh lemon sour 3 oz pineapple juice Shake all ingredients with ice and pour into a hurricane glass. Garnish with a pineapple wedge and a dusting of fresh ground nutmeg. Cruzan Sinner or Saint 1 parts Cruzan Light rum part Cruzan Mango rum Juice of one whole lime (1 oz) 3 fresh strawberries sliced 2 whole fresh basil leaves part simple syrup Muddle Basil with strawberries, simple syrup, and lime juice. Add remaining ingredients and shake with ice. Strain into a chilled cocktail glass. Garnish with a small basil leaf and fresh ground pepper.

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A Mano
Cocktails by Tippling Bros., LLC (Tad Carducci and Paul Tanguay)

Finocchio e Grapetto (Welcome Cocktail) 2 oz Dubonnet Blanc 1 oz Deaths Door gin 10 white grapes oz fennel water Basil-infused grape garnish* Muddle grapes. Add remaining ingredients and shake. Double strain into chilled cocktail glass. *Basil-infused grape garnishBring one quart of simple syrup to a boil and remove from heat. Add 20 basil leaves and allow to steep for 5 to 10 minutes. Remove basil leaves. Add grapes to syrup and simmer for 15 minutes. Remove from heat and allow to cool to room temperature. Store grapes in syrup in refrigerator. Tazzaperto (Antipasti) 1 oz Titos vodka oz oregano-scented honey oz fresh lemon 3 oz prosseco 2 dashes Bitter Truth lemon bitters Sea salt candied lemon peel garnish Shake all but the Prosseco over ice. Strain into frozen flute glass. Top with prosseco and garnish. Signora Granchio (Primi) 1 oz LEBLON cachaa oz Amontillado sherry 1 oz red pepper/saffron syrup* 1 oz fresh lemon juice Black pepper Frico garnish Shake all ingredients together. Strain into chilled fizz glass or jelly jar, half filled with ice. Top with Frico garnish.
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*Red pepper syrup

2 cups simple syrup 10 saffron threads 2 red bell peppers, cleaned and chopped tsp paprika tsp cayenne tsp chili powder Puree and strain peppers. Bring syrup to boil with all but red pepper juice. Lower heat and pepper juice. Simmer for 10 minutes. Remove from heat and strain. Contrapunto (Secondi) 1 oz Martell Cognac VSOP oz Averna Amaro oz Averna Agrumi (grapefruit) Sambuca 1 barspoon mescal 1 dash Peychauds Bitters Stir all ingredients, and strain into glass. Grapefruit oil finish/ sugared Driscolls blueberries skewer garnish Caravan (Dolci) 1 oz Jameson 12 yr. Irish whiskey oz Galliano 1 oz 5-spice mango syrup Drunken mango and kaffir lime leaf garnish Hibiscus dust cocktail rim Shake ingredients together. Strain over crushed ice in granita glass half-rimmed with hibiscus sugar. Garnish with thin slices of mango from syrup and kaffir lime leaf.

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Arnauds
Cocktails by Ted Breaux and Chris Hannah

Leontine Aperitif (Welcome Cocktail) 1 oz Dubonnet Rouge oz Aperol apertivo oz Ruby Red grapefruit juice 2 oz champagne 1 grapefruit peel Chill Dubonnet, Aperol, and grapefruit juice well over ice. Add 2 oz of chilled mix to a champagne flute and top with champagne. Garnish with grapefruit peel. Ti Punch LEBLON cachaa (First Course) 2 oz LEBLON cachaa 1 oz simple syrup 1 squeeze lime Add cachaa and syrup to bar shaker with ice and shake vigorously. Strain into small rocks glass and add lime squeeze. Windsor Cocktail (Second Course) a oz cognac a oz sweet vermouth a oz dry vermouth 1 teaspoon lime juice 1 oz red wine from Languedoc Stir the first 4 ingredients and strain over ice. Top with wine.

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Dcolletage (Third Course) 1 oz Dubonnet Rouge 1 oz Reposado tequila oz Aperol apertivo 1 teaspoon Fernet Branca 2 dashes Peychauds Bitters Orange peel *Stir and strain over ice Service dAbsinthe Liqueurs Franaise

Bacco
Cocktails by Todd Appel and Guillaume Lamy

Summer Cherry Bounce (First Course) 1 oz Citadelle gin oz Dubonnet Rouge oz lemon juice Peychauds Bitters Fresh pitted sweet cherries, muddled and garnish. Top with chilled Fever Tree tonic.

Santa Catarina (Second Course) 2 oz LEBLON cachaa oz Mathilde Pear liqueur oz pear puree oz spiced simple syrup Lemon juice Garnish with pear slice/ candied lemon peel
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Pink Chemise Cobbler (Third Course) 1 oz Pierre Ferrand Ambre cognac 1 oz Dubonnet Rouge oz Tio Pepe Palmonion Fino sherry oz Pineapple Shrub syrup Dash Angostura bitters Pineapple ball garnish La Fayette Cocktail (Fourth Course) 2 oz Wild Turkey rye whiskey oz Mathilde Orange XO oz Apricot vinegar syrup Dash Angostura bitters Caramelized cocktail onions Gabriels Share (Fifth Course) oz Pierre Ferrand Selection des anges 1er Cru de Cognac 1 oz Sauternes wine Black pepper corns Fresh sweet cherries

Bombay Club
Cocktails by Merlin Griffiths and Milo Rodriguez

French Rouge 75 (Welcome Cocktail) oz fresh lemon juice oz simple syrup 1 oz Bombay Sapphire gin Top with Brut Champagne. Dubonnet rouge iced wash Serve in flute
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New Orleans Ti Punch (First Course) 1 oz Martinique cane sugar 5 lime wedges 2 oz LEBLON cachaa Serve with spoon over cracked ice. Garnish with French oak essence. Bombay Pegu Club Cocktail (Second Course) 4 dashes Bitter Cube orange bitters 4 dashes Bitter Cube Jamaican bitters 1 oz Bombay Dry gin 1 oz Cointreau oz fresh lime juice The Martinez Cocktail (Third Course) oz Martini & Rossi sweet vermouth 1 oz Bombay Sapphire gin 2 dashes Luxardo Maraschino liqueur Dash Angostura bitters Garnish with griottine cherry and citrus peel Rhubarb Ramos Fizz (Fourth Course) 1 oz Bombay Sapphire gin oz fresh lime juice oz fresh lemon juice 1 oz fresh rhubarb and LEBLON cachaa puree 2 dashes orange flower water oz cream oz egg white oz simple syrup Dash seltzer Garnish with vanilla mint.

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Boucherie
Cocktails by Brooks Reitz, Blair Reynolds, and Leo Robitschek

Number Eleven Cup (Welcome Cocktail)


Cocktail by Leo Robitschek

1 oz Dubonnet Rouge oz Carpano Punt e Mes vermouth oz Averna oz ginger-lime syrup oz Demerara syrup oz fresh lemon juice Muddled cucumber and grapefruit peel. Splash of Fever Tree tonic. Garnish with mint. Aperol Americano (First Course)
Cocktail by Brooks Reitz

1 oz Aperol apertivo oz Carpano Antica sweet vermouth Fever Tree soda water Garnish with orange twist Preto Deto (Second Course)
Cocktail by Blair Reynolds

2 oz LEBLON cachaa oz lime juice oz pineapple juice 1 oz Trader Tiki orgeat 3 Dashes of Bitter Truth aromatic Tum Tum Mule (Third Course)
Cocktail by Brooks Reitz

1 oz Karlssons Gold vodka oz Domaine de Canton ginger liqueur Fever Tree ginger ale
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Occams Second Thought (Fourth Course)


Cocktail by Blair Reynolds

2 oz Bols Genever oz Domaine de Canton ginger liqueur oz Trader Tiki vanilla syrup oz Lemon juice Muddled crushed Thai chili pepper. Ipanema Flip (Fifth Course)
Cocktail by Brooks Reitz, Blair Reynolds, and Leo Robitschek

2 oz LEBLON cachaa oz Demerara syrup oz almond milk 1 whole egg Shaved macadamia nut garnish

Bourbon House
Cocktails by Kimberly Patton-Bragg and Franky Marshall

Madame Devalier (Welcome Cocktail)


Cocktail by Kimberly Patton-Bragg

1 oz Hendricks gin oz Dubonnet Blanc oz Cointreau oz Green Chartreuse oz agave nectar (Partida agave nectar is preferred) 2 dash grapefruit bitters 1 dash peach bitters Muddle rosemary in agave nectar. Add remaining ingredients and stir. Double strain into cocktail glass. Express quarter of ruby grapefruit peel, and garnish with peel stabbed with rosemary sprig.
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The Fifth Taste (With Hors doeuvres)


Cocktail by Franky Marshall

1 oz Dubonnet Rouge oz Domaine de Canton ginger liqueur 2 oz Zipang sparkling sake (by Geikkeikan) Dash soy sauce Dash Angostura orange bitters. Lemon twist Stir Dubonnet, Domaine de Canton, soy, and Angostura. Pour in cocktail glass and top with sake and lemon twist. Besame Mucho (First Course)
Cocktail by Kimberly Patton-Bragg

1 oz LEBLON cachaa oz Earl Grey syrup oz Damiana lemon, juiced 2 dashes Angostura orange Soda 2 long curls of lemon and orange peel Shake first 5 ingredients together. Pour into Collins glass filled with ice and peels. Top with soda. El Cortijo (Second Course)
Cocktail by Franky Marshall

2 oz Lustau Palo Cortado sherry oz Cherry Heering oz Luxardo Amaro Abano oz Lillet Blonde 1 dash Angostura bitters 1 dash Bitter Truth celery bitters Orange twist Stir all ingredients over ice and strain into chilled cocktail glass. Release oils from an orange twist over the cocktail, rub along rim of glass, float in cocktail.
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Eleventh Hour (Third Course)


Cocktail by Franky Marshall

1 oz Don Julio Aejo tequila 1 oz Linie Aquavit oz Yellow Chartreuse oz lime juice Bar spoon cane syrup Shake all ingredients over ice. Rinse a chilled cocktail glass with Del Maguey Mezcal. Rim half the glass with smoked sea salt. The Cocoa Whip (Fourth Course)
Cocktail by Franky Marshall

1 oz El Tesoro Reposado tequila oz Bols Crme de Cacao oz heavy cream oz egg white 1 dash Angostura orange bitters 1 oz Youngs Luxury Chocolate Stout beer Dry shake first five ingredients together. Add the Stout, ice, and then give a short whip shake. Fine strain into a snifter.

Broussards
Cocktails by Dean Serneels and Nick Nemeth

Cara Mia Sour (Welcome Cocktail)


Cocktail by Nick Nemeth

30 mL Navan Vanilla liqueur 15 mL Dubonnet Rouge 45 mL fresh lemon juice 30 mL simple syrup Shake ingredients over ice, and strain into a pre-chilled cocktail glass. Finish with a float of red wine.
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Roccit Caesar (First Course)


Cocktail by Nick Nemeth and Dean Serneels

45 mL GVine Nouaison gin 30 mL Roccit Fuel* Motts Clamato juice, to fill 2 dashes Bitter Truth Celery bitters Build ingredients over ice in a pre-rimmed (2:1 Steak spice to Bacon bits) rocks glass, and stir, mixing thoroughly. Top with salt and pepper. Gin and Sin (Second Course)
Cocktail by Nick Nemeth

30 mL GVine Nouaison gin 15 mL St-Germain elderflower liqueur 15 mL fresh grapefruit juice 30 mL spiced simple syrup** 1 dash of Angostura aromatic bitters Stir ingredients over ice, and strain into a pre-chilled coupe glass. The Maison Jerry Cocktail (Third Course)
Cocktail by Nick Nemeth

30 mL LEBLON cachaa 30 mL Sailor Jerry spiced rum 15 mL fresh lime juice 15 mL simple syrup 30 mL egg whites 6 Driscolls raspberries 10 black peppercorns Shake ingredients over ice, and fine-strain into a chilled coupe. Finish with brulee of Angostura Aromatic bitters.

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Forty Mile Villa (Forth Course)


Cocktail by Dean Serneels and Nick Nemeth

45 mL Forty Creek Port Wood Reserve whisky 15 mL Galliano 15 mL simple syrup 15 mL Luxardo Marasca cherry syrup 1 dash of Fee Brothers Old Fashioned Aromatic bitters Stir ingredients over ice, and strain into a rocks glass, filled with one large block of ice.

Caf Adelaide
Sparkling Cherry Bounce (Welcome Cocktail)
By Lu Brow

2 quarts local cherries 3 cups granulated sugar 2 cups Dubonnet Rouge 2 cups brandy Fill a 4 quart plastic or glass container with cherries. Cherries do not have to be pitted but do remove the stem. Cover with sugar and stir as to not break cherries. Close tightly and store in refrigerator for 1 week. Pour the Dubonnet Rouge and brandy over the mixture. Do not stir. Close tightly and keep refrigerated for 1 month. Strain mixture into clean sterile glass jars or bottles. Put aside if necessary, as mixture will keep for another week. For Cocktail: Pour 1 ounce of Cherry Bounce into champagne stem. Top with champagne or sparkling wine. Garnish with a fresh (not maraschino) cherry, or you may dehydrate cherries and use them as the garnish. Serve immediately.

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Intro to Aperol (Second course)


By Robert, Audrey, Lu and Kenta

Beefeater 24 gin Aperol Lemon Juice Pineapple Syrup Angostura Mescal Mist Madeira Martinez (Third Course)
By Robert, Audrey, Lu and Kenta

Blandys Madeira Beefeater Summer Gin Pomegranate Honey Syrup Angostura Bay Leaf Vodka Michelada (Fourth Course)
By Robert, Audrey, Lu and Kenta

Absolut Lime Juice Worcestershire Maggi Hot Sauces Beer Scotch Mist Strawberry & Sloe Gin Batida (Fifth Course)
By Robert, Audrey, Lu and Kenta

LEBLON cachaa Sloe Gin Strawberry Milk

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Calcasieu
Cocktails by Allen Katz and Todd Richman

Operation Torch (Welcome Cocktail) 1 oz Plymouth gin 1 oz Yellow Chartreuse 3.5 oz Fresh watermelon juice oz thyme-infused simple syrup oz Dubonnet Rouge 8 fresh mint leaves In a mixing glass, gently muddle the mint. Add remaining ingredients (except for Dubonnet) and shake well over ice. Strain into a collins glass filled with crushed ice and top with oz Dubonnet float. Garnish with a bouquet of fresh mint and thyme. IFC (First Course) oz LEBLON cachaa oz Green Chartreuse Stir ingredients over ice until exceedingly well-chilled. Strain into frozen shot glass. Charter Rose (Second Course) 1 oz Illegal Joven mezcal oz Lillet Blanc Build over ice in a 6oz juice glass. Fill with homemade muscadine soda, and garnish with a muscadine grape and candied ginger wheel on a cocktail pick. Brooklyn Local 1 (Third Course) Surprise Ingredients

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Bluesette (Fourth Course) 1 oz Rittenhouse rye whiskey 1 oz Brugal Aejo rum 1 oz Cardinal Mendoza brandy de Jerez oz fresh lemon juice 1 barspoon simple syrup 1 dash chocolate bitters Shake ingredients over ice and strain into a wine glass filled with crushed ice. Garnish with seasonal fruit. Genepi Liqueur served with Brooklyn Chocolate Stout (Fifth Course)

Coquette
Cocktail by Charlotte Voisey and Gina Chersevani

Welcome Punch (Welcome Cocktail) 750 mL Dubonnet Rouge 1500 mL Sparkling rose 1 pint Driscolls strawberries (sliced) 1 tbs of cinnamon 1 oz finely grated fresh fennel 32 oz fresh pink grapefruit 32 oz lemon sorbet In a punch bowl, combine Dubonnet rouge, Driscolls strawberries, cinnamon, fennel, grapefruit juice, and lemon sorbet. Let stand for about 10 minutes, right before service add Sparkling rose.

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Alaskan Sour (First Course) 3 Slices English cucumber 1 oz Hendricks gin oz Yellow Chartreuse oz fresh lime juice oz simple syrup 1 dash egg whites 2 dashes orange bitters Muddle cucumber, add other ingredients and shake well Strain up into a flute. Spritz and discard a lemon twist. Lemongrass Mojito (Second Course) 2 oz LEBLON cachaa oz lemongrass infused simple syrup oz fresh lime juice 8 leaves fresh mint 2 pieces fresh muddled pineapple Muddle pineapple, add other ingredients and shake well. Strain over crushed ice in a tall glass. Garnish with an elegant, hollow lemongrass stalk. Puff (Third Course) 1 oz lemon shrubb* 2 spritz shallot and pepper spritz* 1 oz Lustau Dry Oloroso sherry oz Hendricks gin In a mixing glass filled with ice, combine Lemon shrubb, Lustau dry oloroso, and Hendricks gin. Stir for about 25 rotations, strain into a coup glass, then spritz with shallot and pepper. No garnish.

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*Lemon shrub 12 lemons 32 oz champagne vinegar 8 oz sugar 16 oz water In a jar, combine lemons and vinegar for 10 days, agitating each day. After ten days have passed, pour the mixture into a pot; add sugar and water; simmer mixture until the total liquid left is 32 oz Cool mixture and store.
*Shallot and Pepper Spritz

10 oz over-proofed grain 1 oz finely chopped shallot 1 oz cracked white peppercorns Fourth Course Cocktail (Fourth Course) 1 oz Glenfiddich 15 1 oz Lillet Rouge 2 spoons blackberry jam 4 leaves fresh sage oz fresh lemon juice Combine ingredients and shake well. Serve up in a stemmed cocktail glass. Garnish with a sage leaf. Pop (Fifth Course) 3 oz celery soda 1 oz Stoli vodka 2 dashes Louisiana hot sauce oz lemon juice In a collins glass, fill with ice; pour Stole vodka, dash Louisiana hot sauce, and lemon juice. Top with Celery soda, give the drink a swizzle. Garnish with lemon peel and celery seeds.

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Squish (Sixth Course) oz Milagro tequila oz Porto Branco 1 oz fresh watermelon 2 basil leaves 1 pinch citrus dust

Dickie Brennans Steakhouse


Cocktails by Kyle McHugh and Bridget Albert

B&Ks Citrus Teaser (Welcome Cocktail) Dubonnet Rouge Martini & Rossi prosseco Bitter Truth grapefruit bitters B & Ks citrus compote Paulina Meat Market Cooler (First Course) Paulina Meat Market encased-meat-infused LEBLON cachaa Roasted chipotle pepper Agave nectar Fresh watermelon juice Lime juice Bees & Monks (Second Course) Rhum Clment Premier cane white rum Local honey Chartreuse Pineapple Lemon

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312 Hearts 313 (Third Course) Michigan cherry-infused Don Julio Reposado tequila PAMA pomegranate liqueur Half-Acre Brewery soda H on the Fly (Fourth Course) Square One Botanical Fresh berry shrub, Metropolitan Brewing Flywheel Golden Lager Midwest Summer Sangrita (Fifth Course) Del Maguey Crema de Mezcal Fresh Midwest produce

Emerils Delmonico
Cocktails by Elayne Duke and Philip Duff

Run for the Roses (Welcome Cocktail)


Cocktail by Elayne Duke

1 oz Bulleit bourbon oz Dubonnet Rouge 2 spoonfuls of apricot marmalade 1 basil leaf muddled 1 oz fresh pink grapefruit juice 4 drops of rose water Garnish with long grapefruit zest on a martini glass. First Course Cocktail (First Course)
Cocktail by Philip Duff

1 oz Ketel One vodka 3 oz Botanical Brewed Fentimans tonic 3 dashes Bitter Truth celery bitters

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Smoke and Ginger (Second Course)


Cocktail by Elayne Duke

1 oz Don Julio Blanco oz Del Maguey Minero mezcal 1 piece of fresh muddled ginger oz honey syrup oz fresh lime juice Serve in a martini glass. LEBLON Cachaa Peppered Smash (3rd Course)
Cocktail by Philip Duff

1 oz LEBLON cachaa 3 slices ripe watermelon, muddled 2 kumquats, muddled Hint of grains of Paradise pepper slices Served over ice in a rocks glass. Fig Ten (Fourth Course)
Cocktail by Philip Duff

1 oz Tanqueray Ten gin 1 spoon of fig jam oz fresh lemon juice oz simple syrup oz egg white Homemade pomegranate grenadine. Served up in a martini glass. A Star is Born (Fifth Course)
Cocktail by Elayne Duke

2 oz Zacapa rum oz star anise cinnamon syrup 6 dashes of grapefruit bitters 3 dashes of fee brothers old fashion bitters Grapefruit zest Served over ice in a rocks glass.
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GW Fins
Cocktails by Eric Alperin and Phil Ward

Pan American Punch (Welcome Cocktail)


Cocktail by Phil Ward

4 white sugar cubes 1 oz club soda 1 oz lemon juice 1 grapefruit twist 4 oz Dubonnet Rouge Build and stir. Top with another ounce of soda and garnish with a grapefruit slice. A Brazilian On Holiday (First Course)
Cocktail by Eric Alperin

oz LEBLON cachaa oz Licor 43 oz Campari oz lime juice oz French dry vermouth Brut champagne Garnish with a cucumber strip. Watermelon Sugar (Second Course)
Cocktail by Phil Ward

4 cubes watermelon oz cane syrup oz lime juice oz San Luis 1 oz Siembra Azul blanco Shake and serve up with Spicy Rim Job.

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Spicy Rim Job:

1 part kosher salt 1 part superfine sugar part cayenne pepper The Slight Detour (Third Course)
Cocktail by Phil Ward

oz agave nectar oz San Luis oz jalapeno-infused El Tesoro blanco 1 oz El Tesoro reposado 2 dashes Mole Bitters Serve up stirred with an orange twist. Dessert FinaleAtomized Bitters with a Tequila Finish (Fourth Course)
Cocktail by Eric Alperin

1 oz of Ocho Aejo tequila 2 dashes Bitters Wooded wheat neutral spirit Bitter orange peel Cardamom Orris Root Sezwan peppercorn Long pepper Dark chocolate Black Tea Hibiscus flower Tangelo: pomelo & tangerine Vanilla Bean

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Iris
Cocktails by Simon Ford, Jamie Gordon, and Chris Patino

Le Shuttle (Welcome Cocktail/First Course) 2 parts Dubonnet Rouge 1 part Plymouth gin 1 part Beefeater 24 2 parts fresh squeezed orange juice 1 part fresh lemon juice part Pernod absinthe 8 parts Perrier Jouet champagne The peel of 5 oranges and 5 lemons fine white sugar Muddle citrus peel with fine sugar into punch bowl. Add ice and all other ingredients topping with chilled champagne. Garnish with orange and lemon wheels. Serve in punch cups. Pickle Back Three Ways (Second Course) 1 oz Jameson Irish whiskey oz McClures spicy pickle juice 2 dashes Pickle Barrel bitters 1 sweet gherkin Jameson served neat on a tray with sweet gherkin, pickle juice and bitters. Great Scott (Third Course) 2 oz Chivas Regal 18 1 dash Fee Bros lemon bitters oz Nigori (unfiltered) Sake Toasted sesame seeds Gently muddle toasted sesame seeds in a mixing glass, then add all further ingredients with ice, and shake. Fine strain into a cocktail glass, and garnish with a discarded lemon zest, and a pinch of toasted sesame seeds in the center of the drink.
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Beurre Fleuri (Fourth Course) 1 oz Butter-rinsed Absolut Citron 2 oz Sancerre ros oz fresh lemon juice oz honey orange blossom syrup Fresh dill Shake and strain all ingredients with ice. Garnish with sprig of dill. Rojo Otro (Fifth Course) 1 oz LEBLON cachaa oz Dubonnet Rouge 2 dashes Regans orange bitters oz Demerara syrup oz lime juice Muddled fennel Muddle fresh-sliced fennel in a mixing glass, and ice and all further ingredients, the shaken and fine-strain into a cocktail class. Garnished with a flamed orange zest. The Jas Man (Sixth Course) 1 oz Jasmine tea infused mandarin vodka oz fresh lemon juice oz vanilla bean infused syrup 3 dashes orange bitters Egg white Dry shake ingredients then shake with ice and fine strain into a cocktail glass. Garnish with an orange twist.

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Jackson
Cocktails by Paul Clarke, Jeffrey Morganthaler, and Jeremy Thompson

Alexeis Pleasure Club (Welcome Cocktail)


Cocktail by Jeremy Thompson

1 oz Dubonnet Rouge 1 oz Russian Standard vodka oz Herbsaint 2 dashes Scrappys cardamom bitters Shake & serve up in a Claret or Sour Glass. Garnish with a lemon twist. Yellowjacket (First Course)
Cocktail by Jeffrey Morgenthaler

1 oz Appleton Extra rum 1 oz lavender-honey syrup oz fresh lime juice 2 dashes housemade orange bitters Shake & serve down in an old-fashioned glass. Top with 1 oz soda and garnish with a fresh sprig of lavender. Tio Dobles (Second Course)
Cocktail by Paul Clark

1 oz Don Juilo blanco tequila oz fresh grapefruit juice oz fresh lime juice oz Luxardo Maraschino liqueur Dash of simple syrup

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Third Course Cocktail (Third Course)


Cocktail by Jeffrey Morgenthaler

1 oz LEBLON cachaa oz fresh lime juice oz pineapple gum syrup oz egg white oz Luxardo amaretto 1 tsp apricot preserves Shake & serve up in a cocktail glass Red Heering (Fourth Course)
Cocktail by Jeremy Thompson

oz Averna oz Aperol apertivo oz Cherry Heering oz fresh orange juice Shake & serve up in a cocktail glass. Garnish with a Luxardo Cherry. Demerara Fizz (Fifth Course)
Cocktail by Paul Clarke

2 oz El Dorado 12 Year Old rum oz fresh lemon juice oz simple syrup Egg white Top with club soda Dash of Peychauds Bitters on the foam

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La Cote Brasserie
Cocktails by Gaston Martinez

Spicy Mango (Welcome Cocktail) 1 oz Milagro Reposado tequila oz Dubonnet Blanc oz lemon juice oz elderflower syrup 1 oz mango juice 1 habanero slice oz yuzu juice oz egg white Serve on the rocks, and garnish with dried chili mango. Nutty Mexican (First Course) 2 oz Milagro Aejo tequila 1 oz Lustao Oloroso sherry oz Frangelico Serve up, and garnish with orange flame. Pepino de Brasil (Second Course) 2 oz LEBLON cachaa 1 oz lime juice oz agave nectar 4 cucumber slices 4 cilantro leaves 1 jalapeno slice

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The Fig Thing (Third Course) 2 oz Milagro Aejo tequila oz lemon juice oz simple syrup oz apple juice 1 fig preserve Top with Oloroso sherry, gorgonzola cheese and truffle foam. Served on the rocks, and garnish with a dried fig. Tequila Sunset (Fourth Course) 1 oz Milagro Reposado tequila oz Lillet Rouge 1 oz lime juice Agave nectar Blood orange juice 2 Basil leaves 2 oz Rhubarb bitters 1 Ginger beer Elderflower foam Served in a tall glass, and garnished with dehydrated blood orange. Aztec Manhattan (Fifth Course) 2 oz Milagro SBR Aejo tequila 1 oz Sailor Jerry and espresso distillate oz homemade agave nectar 2 oz Aztec chocolate bitters Serve up, garnish with a chocolate covered cooked Serrano pepper.

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Le Meritage
Cocktails by Jeffrey and Jonathan Pogash

The Queens Sour (Welcome Cocktail) 1 oz Dubonnet Rouge oz Beefeater gin oz Demerara syrup** oz fresh lemon juice 1 egg white Dry shake all ingredients first, then shake with ice. Strain into cocktail glass and top with several dashes of Peychauds Bitters on top. Garnish with a long lemon peel. St. Charles Punch (First Course) 1 oz Hennessy VSOP cognac oz Raven ruby port oz Rhum Clment creole shrubb oz fresh lemon juice oz Rhum Clment sirop de canne Shake well with ice and strain into an ice-filled rocks glass and garnish with fresh seasonal berries. Juan Collins (Second Course) 1 oz LEBLON cachaa oz Bols Genever oz fresh lime juice oz Clment sirop de canne Chilled club soda Build in an ice-filled highball glass and garnish with a lime wheel.

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Bertha (Third Course) 2 oz Partida Reposado tequila oz fresh lime juice oz homemade grenadine** oz fresh ruby red grapefruit juice Shake all ingredients with ice and strain over ice into a rocks glass and garnish with a long grapefruit twist. Bobby Burns (Fourth Course) 2 oz Glenmorangie Quinta Rubin single malt oz Carpano Antica Formula oz BNDICTINE Stir ingredients with cracked ice and strain into a chilled cocktail glass. Garnish with a long orange peel. Ramos Gin Fizz (Fifth Course) 1 oz Hendricks gin oz fresh cream oz fresh lemon juice oz fresh lime juice oz simple syrup 3 drops orange flower water 1 egg white Chilled club soda Dry shake all ingredients (except for club soda) first for approx. 10 seconds. Then add ice and shake vigorously for another 10 seconds. Strain into highball glass and top with the club soda. Garnish with 2 drops Peychauds Bitters.

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Mikes On the Avenue


All Cocktails by Jim Ryan and Bompass & Parr

Greetings and Salutations Punch (Welcome Cocktail and First Course) 3 parts Dubonnet Rouge 2 parts Hendricks gin 2 parts El Dorado 3yr rum 1 part Liquore Strega 1 part lemon 1 part raspberry 3 parts seltzer In a mixing container, muddle sugar with Driscolls raspberries and lemon juice. Add gin along with remaining ingredients save the seltzer. Stir well to dissolve the sugar and incorporate the ingredients. Double strain into a marvelous punch bowl, and top with two parts seltzer. Pour the last part of seltzer through the bits in the double strainer and press out all the lovely berry goodness with a spoon. Adorn the epic tipple with seasonal fruit of contrasting color, welcome guests with wide eyes and open arms holding ladled teacups of nectar. Gnome Sweet Gnome (Second Course) 1 oz Hendricks gin 1 oz aloe oz Lillet Blanc 1 dash grapefruit bitters 2 drops absinthe In a mixing glass, combine all ingredients and stir until cold. Double strain into a chilled cocktail glass, and take the grapefruit between your thumb and first two fingers. Spray the peel extracting the oils upon the cocktail and blanketing the drink in grapefruit flavor.

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Magnolia Blossom (Entre Courses) 1 oz Hendricks gin oz passion fruit shrub 2 oz mango juice 1 slice habanero Grated Schezuan pepper for garnish In a mixing glass, combine all ingredients. Ice, shake well, and strain into a chilled cocktail glass. Add garnish. Choose Your Own Old Fashioned (4th Course) 1. Garden Old Fashioned 2 oz Hendricks gin 2 dashes ginger/lavender bitters oz agave nectar Garnish with edible flower. 2. Robustold-Fashioned 2 oz Glenfiddich 21yr 2 dashes mole/orange bitters oz demerara syrup Garnish with orange peel. 3. Double Barreled Old Fashioned 2 oz Balvenie 15 Singel Barrel 3 dashes Whiskey Barrel Aged Bitters oz wildflower honey Garnish with half of a fresh cherry and lemon peel.

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Tonys Coconut Batida (Finale Cocktail) 1 oz LEBLON cachaa 2 oz Coco Lopez Coconut Cream 1 oz half & half oz simple syrup Toasted coconut for garnish

Palace Cafe
All Cocktails by Gardner Dunn and Yuri Kato

Golden Child (Welcome Course) oz Yamazaki 12 oz Dubonnet Rouge oz fresh orange juice 1 Tsp apricot jam Nutmeg dust on top Tales of the Palace (Amuse Cocktail) 1 oz LEBLON cachaa oz Midori oz pear brandy oz lemon juice 1 oz pear juice oz ginger juiced Yuzu Julep (First Course) 2 oz Yamazaki 12 Year Old 6 fresh mint Leaves 1 tsp gum syrup oz yuzu juice Fresh mint spring for garnish Crushed ice in a rocks glass.
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Hibiki 12 Mizuwari (Second Course) 1 part Hibiki 12 2 parts water Served in highball. Yamazaki Pear Pleasure (Third Course) 1 oz Yamazaki 12 oz Xante oz dry vermouth 2-3 dashes peach bitters Large orange zest Rocks glass with one big ice cube A Surprise whisky not Available in the US!!! TBA

Pelican Club
Alfonso Cocktail (Welcome Cocktail & First Course)
Cocktail by Marcos Tello

1 Sugar cube 3 drops Angostura bitters oz Dubonnet Rouge Top with champagne Build in a glass, and garnish with an orange peel. Second Course Cocktail (Second Course)
Cocktail by Misty Kalkofen

Shiso leaf Bols Genever Rothman Winter orchard pear Lemon Honey

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The Flying Dutchman (Third Course)


Cocktail by Jim Meehan

oz Clear Creek plum brandy oz Bols Genever oz Creme Yvette oz lemon juice oz pineapple juice 1 barspoon of Luxardo Maraschino Shake with ice and fine strain into a chilled coupe and garnish with one brandied cherry Intermezzo Cocktail
Cocktail by Tal Nadari

oz LEBLON cachaa 1 oz Bols Genever oz Yellow Chartreuse Twist of lime Rinse the glass within with LEBLON cachaa and create a coating in the glass. Chill Bols Genever and Chartreuse in a mixing glass or from the freezer and serve in the glass. Reflections on a Glass of Wine #5 (Fifth Course)
Cocktail by Peter Vestinos

1 oz Bols Genever oz Boysenberry-Balsamic Gastrique* oz RareTeaCellars Forbidden Forest Lapsong tea oz RareTeaCellars Lemon Meritage tea oz Cardamom simple syrup** 23 dashes Bitter Truth aromatic bitters Stir with ice to chill, strain into a small white wine or dessert wine glass. Place wine glass on small serving place. Take a 3-4 sage

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leaves and run them over a flame until they begin to smoke. Place next to wine glass. *BoysenberryBalsamic Gastrique: In a sauce pan, add equal parts of Boysenberry preserves, balsamic vinegar, and water. Simmer until reduced by a third. Strain and allow to cool. **Cardamon Simple Syrup: In a saucepan, add one cup of water, one cup of sugar, and one tablespoon of powdered cardamon. Simmer for five minutes to dissolve, then allow to cool. Drum Shag (Sixth Course)
Cocktail by Neyah White

2 oz Bols Genever 3 hits Sarsaparilla, homemade oz Pedro Ximenez Served with copita smoked with dried orange peels.

Redfish Grill
All cocktails by Kirsten Amann and Lynette Marrero

Anacaona Aperitif (Welcome Cocktail) 1 oz Dubonnet Rouge oz Combier LOriginal 1 barspoon St. Elizabeths Allspice Dram 3 dashes Angostura orange bitters Brut Champagne or sparkling wine Stir ingredients with ice and strain into an aperitif glass. Top with 2 oz Brut Sparkling wine. Squeeze an orange peel over the drink to release the oil, rub rim of glass, then discard peel.

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Islay Altea (Amuse Bouche) 2 oz El Tesoro Platinum tequila oz fresh lemon juice oz simple syrup 3 dashes Jerry Thomas Decanter bitters Lagavulin 16 Shake tequila, lemon juice, simple syrup, and bitters with ice. Strain into a chilled cocktail glass rinsed with Lagavulin 16.Garnish with lemon oil. Cerro Quemado (First Course) 2 oz Zacapa rum infused with lapsang souchong 1 oz Hidalgo fino sherry Barspoon of date molasses Dash Angostura bitters Stir ingredients with ice; strain into a chilled cocktail glass and garnish with orange zest. The Girl from Ipanema/Garota de Ipanema (Second Course) 2 oz LEBLON cachaa oz Domaine de Canton ginger liqueur oz fresh lemon juice oz simple syrup oz fresh ginger juice Shake with ice and strain over new ice in a rocks glass and garnish with lemon peel.

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Quimby Fizz (Third Course) 2 oz gin oz lime juice 1 oz St-Germain elderflower liqueur 1 barspoon lime curd 2 dash house orange bitters 1 egg white Sage Preshake, shake & strain into a fizz glass. Top with club soda. Pineapple Shooter (Fourth Course) 1 oz Cruzan black strap rum 1 oz pineapple syrup Topped with espresso cream (hand shaken cream with sugar cube and pinch espresso)

Restaurant August
Cocktails by Rob Cooper and Ted Haigh

Riviera Sunrise (Welcome Cocktail) 1 oz Dubonnet Rouge oz St-Germain elderflower liqueur Fill with chilled champagne Common Mans Reviver (First Course) 2 oz LEBLON cachaa oz St-Germain elderflower liqueur 1 oz lemon juice oz Herbsaint Original Top with tonic water

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Miracle Cocktail (Second Course) 1 oz LEBLON cachaa 1 oz Dubonnet Rouge oz St-Germain elderflower liqueur 1 dash Angostura orange bitters 1 dash Angostura bitters The juice of lemon Serve in an Old Fashioned glass and stir Pork Futures Cocktail (Third Couse) 1 oz bourbon 1 oz Dubonnet Rouge oz St-Germain elderflower liqueur 1 dash BNDICTINE oz lemon juice 1 dash Angostura bitters 1 dash Angostura Orange bitters Shake together in an iced cocktail shaker, and strain into a chilled cocktail glass The Magic Hour (Fourth Course) 2 oz Plymouth gin oz St-Germain elderflower liqueur oz fresh lemon juice Shake in iced cocktail shaker & strain into cocktail glass. Garnish with a lemon twist. Crme Yvette (Fifth Course) A post-prandial cordial glass of the first production of this delicate, violet petal liqueur in forty years and a hot cup of Restaurant Augusts celebrated French press coffee.

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Rio Mar
Cocktails by Rhiannon Enlil and John Lermayer

Ugartes Fall (Welcome Cocktail)


Cocktail by Rhiannon Enlil

1 oz Dubonnet Rouge 1 oz pecan-infused Barsol Pisco barspoon Goya Piloncillo 3 dashes Amargo Chuncho bitters 3 oz sparkling wine Stir Dubonnet Rouge and Pisco, then pour into a chilled coup over the Piloncillo and bitters. Top with sparkling wine, and garnish with lemon twist. Curitiba Winter (First Course)
Cocktail by John Lermayer

1 oz LEBLON cachaa oz Green Chartreuse V.E.P. oz fresh lime juice 2 oz apple cider 4 cloves Muddle the cloves, add remaining ingredients, shake double strain into a coup and serve with an apple spear that has been spiked with cloves. Zachilla (Second Course)
Cocktail by John Lermayer

1 oz El Tesoro Reposado tequila oz BNDICTINE oz Del Maguey Santa Domingo mezcal 1 barspoon fresh lime juice 1 dash Fee Brothers grapefruit bitters Stir all ingredients and strain into a coup, garnish with a grapefruit peel.
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Aejo Cobbler (Third Course)


Cocktail by John Lermayer

1 oz Ron Zacapa rum 1 oz Dry Sack medium sherry 1 oz Lustau Los Arcos sherry 2 Driscolls strawberries 1 Dricollls blackberry oz agave nectar oz fresh lemon juice Muddle fruit, add remaining ingredients, shake and single-strain into a tall glass with crushed ice. Garnish with more fruit. The Wedderburn (Fourth Course)
Cocktail by Rhiannon Enlil

1 oz Smith & Cross Traditional Jamaican rum 1 oz Goya coconut milk 1 oz lime juice oz ginger syrup oz simple syrup Shake all ingredients. Double strain into a tall glass over cracked ice. Garnish with a line wheel, and serve with a straw. Beignet Crusta (Fifth Course)
Cocktail by Rhiannon Enlil

2 oz Matusalem Platino rum oz Licor 43 oz brown sugar simple syrup oz lemon juice 4 dashes Chicory coffee bitters, housemade Prepare glass for serving by rimming the glass in confectioners sugar. Then, peel a long strip of lemon rind (avoiding the pith), and wrapping it inside the glass up to the rim. Shake ingredients and strain into glass.
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Sazerac Restaurant
Cocktails by Phil Greene and Derek Brown

The Deshler Cocktail (Welcome Cocktail; to be served as guest enter)


Cocktail by Phil Greene

1 oz rye whiskey 1 oz Dubonnet Rouge oz Cointreau 2 dashes Peychauds Bitters Stir well with ice in mixing glass, strain into chilled cocktail glass, garnish with orange twist. Un touriste passif (First Course)
Cocktail by Derek Brown

2 oz LEBLON cachaa oz Bols Crme de Cacao 1 oz fresh pineapple juice oz fresh lemon juice Dash Peychauds Bitters On top Egg whites Combine ingredients, except for bitters, and shake without ice. Add a generous portion of ice and shake vigorously. Strain into chilled cocktail glass and top with Peychauds Bitters. Cachaca Passion Fruit Shrub (Second Course)
Cocktail by Derek Brown

1 oz LEBLON cachaa 4 oz passion fruit & lemon grass shrub Served over ice Combine ingredients over ice and stir. Top with soda water, and garnish with fresh sugar cane.
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Dubonnet Collins (Third Course)


Cocktail by Phil Greene

1 oz Mount Gay Extra Old rum 1 oz Dubonnet Rouge 1 oz Domaine de Canton ginger liqueur oz fresh lemon juice 3 dashes Angostura bitters Shake well ice, serve on the rocks, topped with seltzer LEBLON cachaa Bombshell (Fourth Course)
Cocktail by Phil Greene and Derek Brown

1 oz LEBLON cachaa oz Dubonnet Rouge oz BNDICTINE oz fresh lemon juice 3-4 dashes Angostura bitters 3-4 dashes Peychauds Bitters Shake well with ice, strain into chilled cocktail glass, enjoy

Zo
Recipes by Patricia Richards & Darby Kelly

Rouge No. 10 (Welcome Cocktail) 1 oz Zaya 12 year rum 1 oz Dubonnet Rouge 1 Dash Angostura bitters Martini & Rossi Sparkling rose 3 fresh, ripe Driscolls blackberries oz freshly squeezed & strained lemon juice Muddle the Driscolls blackberries in a mixing glass. Add the remaining ingredients except for the sparkling wine. Add ice and shake well to chill. Double-strain cocktail into a champagne flute, filling it to b full. Top off the remaining a of glass with the sparkling rose wine. Gently stir with a bar spoon to combine. Top with a small edible pansy flower.
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El Sabroso (First Course) 2 oz Andouille Sausage Infused Milagro Single Barrel Reposado Tequila (*see below) oz Noilly Prat sweet vermouth oz Aperol aperitivo 1 oz roasted tomato puree (*see below) oz freshly squeezed & strained lemon juice 2 fresh cilantro sprigs cracked black pepper (to taste) sea salt (to taste) Combine the above ingredients into a mixing glass. Add ice and shake well to chill. Strain over fresh ice into a highball glass. Garnish with Andy Gator Abita Helles Doppelbock Beer Foam, place a slice of cooked Anduoille Sausage propped onto rim of glass with a sprig of cilantro. Andouille Infused Milagro S.B. Reposado Recipe: Slice quality, pre-smoked and cooked Andouille Pork Sausage into inch thick slices. Fry pieces over medium-high heat until golden brown. (Set aside this pan with drippings as you will use this for the roasted tomato puree recipe to follow). Place sausage directly into tequila in a large glass infusion jar; you can store on the counter at room temperature over-night. You will need 1, 5 inch sausage per 28 oz tequila. Strain off a sample the next morning, to ensure enough of the andouille sausage flavor has infused into the tequila. If not, allow to sit longer, otherwise strain off the sausage from the infusion and discard sausage or use as desired. Place tequila in the freezer so the fat separates and congeals from the tequila. Strain off the fat through a fine metal mesh coffee filter. Place back in the freezer. Repeat straining. Repeat freezing. Repeat straining a third time. You may also try fine cheesecloth during one of these strainings. Set aside until ready for use. Roasted Tomato Puree Recipe: Preheat oven to 500 degrees Fahrenheit. Over medium-high heat, sear vine-ripened tomatoes in the
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previous pan with andouille sausage drippings. Turn tomatoes to brown on all sides for 7-8 minutes until the skin start to brown and blister. Place seared tomatoes on a non-stick baking sheet. Place into pre-heated oven and finish cooking tomatoes for approximately 15 minutes. Remove pan from oven and allow to cool. Remove blistered tomato skins and discard. Place peeled tomatoes into food processor. Blend until smooth. Strain off seeds through a mesh strainer. Season puree with sea salt and cracked black pepper to taste. Refrigerate until ready for use. Black Shrubb (Second Course) b ripe nectarine 1 oz Jim Beam 8 year bourbon oz Clment creole shrubb liqueur oz freshly squeezed & strained lemon juice oz Darbo elderflower syrup 2 dashes Peychauds Bitters 1 slice jalapeno (wash & remove seeds & slice) Muddle the nectarine in a mixing glass. Add the remaining ingredients. Add ice and shake well to chill. Double-strain over fresh ice into an old fashioned/large tumbler glass. Garnish with thin slice of nectarine topped with a thin slice of jalapeno. Pepino Fresco (Third Course) 1 oz Milagro Silver tequila oz Agavero liqueur 2 oz freshly squeezed & strained cucumber juice oz freshly squeezed & strained lime juice oz light agave nectar/syrup 1 thin-slice jalapeno (wash & remove seeds & slice) Pinch sea salt Combine the above ingredients into a mixing glass. Add ice and shake well to chill. Strain over fresh ice into an old fashioned/large tumbler glass. Garnish with a long thin peel of hot house cucumber to wrap around inside of glass and a speared cherry tomato.

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Blackberry Ginga (Fourth Course) 2 oz LEBLON cachaa oz Cinzano Bianco vermouth 1 sage leaf 3 fresh Driscolls blackberries oz simple syrup oz Yuzuya Honten yuzu no salt 1 dash D.M. Kellys pomegranate bitters oz Pernod absinthe (rinse glass and discard remainder) Muddle the Driscolls blackberries in a mixing glass. Add the remaining ingredients except for the absinthe. Add ice and shake well to chill. Double-strain into an absinthe rinsed 5 oz coupe glass. Garnish with a spanked sage leaf. Caribbean Passion (Fifth Course) each fresh passion fruit 1 oz 10 Cane rum oz Clment creole shrubb liqueur oz freshly squeezed & strained lime juice 1 oz Zico coconut water with passion fruit & orange 1 barspoon light agave nectar/syrup Scoop out the fresh half of passion fruit into mixing glass. Add the remaining ingredients. Add ice and shake well to chill. Strain into a chilled 5 oz coupe glass. Float a candied lime wheel for garnish.

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Tasting Rooms

Chapter 5: Tasting Rooms

99 in the Shade Tasting Room


Crimson Pirate
courtesy of Todd Appel

1 part PAMA Pomegranate liqueur 3 parts Evan Williams bourbon 2 parts fresh pineapple 1 part sweet condensed milk 1 part lemon syrup Blend all ingredients, except PAMA, with ice until smooth. Float the PAMA on top and swirl into drink. Lava Flow
Courtesy of Debbie Peek

1 oz PAMA Pomegranate liqueur 1 oz premium white rum 2 oz juice of fresh pineapple 1 oz Coco Lopez Cream of Coconut Splash of heavy cream 3 fresh Driscolls strawberries In one blender, combine PAMA and strawberries, in a 2nd blender, combine rum, pineapple, cream of coconut and heavy cream. Add ice. Blend. Pour over PAMA-strawberry puree. Caliente Mango Freeze
Courtesy of Bridget Albert

1 part PAMA Pomegranate liqueur 1 part mango puree part Yuzu Luxe Sour Perfect Puree 2 scoops lemon sorbet 2 parts Blanco Tequila Jalapeno pepper simple syrup Lime Zest Combine all ingredients in a blender with ice, blend until smooth.
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ABSOLUT Bloody Mary Bar


Absolut Bloody Mary 1 oz ABSOLUT vodka 2 dashes Worcestershire 4 dashes Tabasco oz fresh lemon juice 4 oz tomato juice Pinch salt and pepper Combine all ingredients in a mixing glass. Gently roll into another mixing glass to mix. Repeat several times and serve over ice in a highball glass. Garnish with lemon and lime wedges. Sherry Mary 1 oz ABSOLUT Citron oz Tio Peppe dry sherry oz fresh lemon juice 3 dashes green pepper Tabasco 3 oz tomato water 4 pieces cilantro Muddle cilantro and lemon juice in mixing glass. Add Absolut, sherry and tomato water. Roll with ice to mix. Add green Tabasco. Serve in a highball glass and garnish with a cilantro sprig Farmers Market Mary 1 oz ABSOLUT Peppar oz Cynar liqueur oz fresh lemon juice 3 oz tomato juice ozStout Beer (Guinness) 3 dashes Worcestershire sauce 3 dashes Tabasco 6 pieces muddled arugula blocks Parmesan cheese Muddle Arugula & Cynar in mixing glass. Build with Absolut, lemon, Tomato Juice, Worcestershire and Tabasco. Roll with ice to mix. Pour into a highball glass and grate parmesan over glass.
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The Commute oz Honey syrup oz Lime juice oz Benedictine 1 oz Absolut Brooklyn 2 dashes Pernod Absinthe Shake all ingredients, strain over fresh in a double rocks glass.

Akvinta Tasting Room


Mediterranean Luxury 3 oz black truffle infused Akvinta vodka * 1 small spoon full of caviar Stir the Akvinta with ice, and strain into a cocktail glass. Direct the guest to take a taste of the vodka followed by the caviar. And enjoy! *Take 1 oz shaved black truffle place in bottle of Akvinta, let infuse for 36 hours and strain out truffle.

Aperitif Bar With Martini & Rossi


MARTINI Rosato and Pomegranate 2 parts MARTINI Rosato 2 parts pomegranate juice Build ingredients over ice, add a squeeze of lime and garnish with fresh mint. MARTINI Bianco and Soda 2 parts MARTINI Bianco 2 parts club soda Pour MARTINI Bianco over ice, and top with club soda. Garnish with a lemon wedge. MARTINI Bianco and Green Tea 1 part MARTINI Bianco 1 part green tea Pour over ice in a rocks glass. Garnish with a lemon wedge or mint leaf.
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The Art of American Whiskey from Heaven Hill


The Final Ward
Created by Philip Ward

oz RITTENHOUSE Rye whiskey oz Luxardo maraschino liqueur oz Green Chartreuse oz fresh lemon juice Shake over ice and strain into a chilled cocktail glass. Bernheim Cooler
Created by Armando Rosario

1 oz Bernheim Original wheat whiskey 2 oz fresh sweet & sour oz fresh orange juice Shake all ingredients with ice, pour over rocks in a double old-fashioned glass and garnish with an orange slice. Mellow Manhattan
Created by Allen Katz

2 oz Mellow Corn whiskey 1 oz dry vermouth oz Yellow Chartreuse 2 dashes Angostura bitters Stir ingredients over ice until exceedingly well-chilled. Strain into a chilled cocktail glass and garnish with three brandied cherries on a cocktail pick. Trifecta Lemonade
Created by Bridget Albert

1 parts Evan Williams Single Barrel bourbon 1 part homemade cherry syrup 4 parts lemonade Serve over ice. Garnish with a lemon wheel.
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Bacardi Multi Cordials-Classic to Contemporary Tasting Room


DRAMBUIE Rusty Nail 1 part DRAMBUIE liqueur 1 part DEWARS WHITE LABEL Blended Scotch whisky Pour ingredients over ice in a rocks glass and stir. DRAMBUIE Crushed Nail 1 parts DRAMBUIE liqueur 68 lime wedges splash club soda Muddle lime wedges in a rocks glass then fill with crushed ice. Add DRAMBUIE and a splash of club soda. Garnish with a lime wedge. BNDICTINE Singapore Sling 1 part gin part BNDICTINE liqueur part cherry brandy part premium orange liqueur 4 parts pineapple juice part lime juice a part grenadine syrup 1 dash bitters Shake all ingredients with ice and strain into a coupe glass. DISARONNO Intertwined 1 parts DISARONNO Originale liqueur parts chardonnay 2 drops maraschino liqueur Pour ingredients over ice in Collins glass and fill with club soda. Garnish with a cherry.

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B&B Babbling Brook part B&B Liqueur 1 parts DEWARS12 Blended Scotch Whisky part absinthe 1 lemon twist, as garnish Stir over ice and strain into a chilled martini cocktail glass. Add the garnish. BNDICTINE Monte Cassino oz BNDICTINE liqueur oz Yellow Chartreuse oz fresh lemon juice oz RITTENHOUSE Rye Shake, fine strain into a chilled coupe (or small cocktail glass). Lemon twist garnish. TIA MARIA WHITE RUSSIAN 1 part TIA MARIA liqueur 1 part GREY GOOSE vodka 1 part cream or milk Fill a tumbler with crushed ice. Add TIA MARIA and GREY GOOSE. Top with whipped cream. Garnish with cinnamon and fresh Driscolls raspberries.

Brugal Rum Tasting Room


Santo Libre 1 oz Brugal Aejo rum Squeeze of fresh lime juice Lemon-lime soda Pour Brugal Aejo rum over ice in a tall glass. Add a squeeze of fresh lime juice. Fill with lemon lime soda. Stir and enjoy.

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Cabana Cachaa Cocktail Olympics


Rio Passion 2 oz Cabana oz lime juice oz Funkin passion fruit oz simple syrup 6 dashes sriracha hot sauce Shake and strain into a cocktail glass. Garnish with a lime wheel.

Casa Noble Tasting Room


Organic Margarita 2 oz Casa Noble Crystal 1 oz fresh lime juice (or the juice of 1 whole lime) oz La Sierra agave nectar Lime wheel Kosher Salt (optional) Moisten rim of glass with lime and gently roll in a plate of kosher salt. Combine all ingredients in a shaker with ice. Shake, strain and serve up or on the rocks. Garnish with a lime wheel.

Cast Your Vote at Lairds Election Day Brunch!


White Tigers Milk
Adapted by Chad Solomon and Christy Pope.

1 oz Lairds Bonded Apple Brandy oz Apricot Eau de Vie 3 oz whole milk oz simple syrup 1 Dash aromatic tincture 1 egg white Dry shake and strain into a rocks glass. Garnish with grated nutmeg.
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Presidents Cup
Created by Chad Solomon and Christy Pope

1 oz Lairds Applejack oz Casoni limoncello oz Orange Curacao oz Velvet Falernum 2 oz ginger beer oz club soda 3 slices cucumber Muddle Cucumbers, stir and strain. Serve on the rocks in a Collins glass. Garnish with an apple slice, cucumber slice and pineapple wedge. Jersey Shore Breakfast
Created by Chad Solomon and Christy Pope.

2 oz Lairds Bonded Apple Brandy oz Lazzaroni Amaretto 1 Dash orange bitters 1 Dash Angostura bitters 1 orange wheel Spray orange wheel into empty glass for essential oils and discard. Stir and strain into a rocks glass filled with ice. Garnish with an Ameretti de Saronno cookie.

The Classic & Vintage Pool Parlour


J.M Gold Daiquiri 1 oz Rhum J.M Gold oz lime juice oz Rhum J.M Cane Syrup Shake all ingredients together and double strain into cocktail glass. Garnish with floating lime wheel.

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Made in the Shade


Created by Tad Carducci

1 oz Sombra Mezcal 1 oz morita chile syrup* 1 oz lime juice 1 oz pineapple puree Shake all ingredients together and strain over fresh ice, into old-fashioned glass half-rimmed with chipotle salt**. Garnish with cilantro sprig. *Morita Chile Syrup- Add 8 dried morita chiles, broken into pieces, to 1 quarts simple syrup. Bring to boil for 1 minute. Reduce heat and simmer for twenty minutes. Allow to cool to room temperature. Strain. **Chipotle Salt- In a plastic quart container, combine 1 cup chipotle chili powder, 1 cup kosher salt and 2 oz granulated sugar. Seal and shake. Porkys Smash
Created by Tad Carducci

2 oz WhistlePig Straight Rye whiskey half lemon, quartered 4 leaves mint oz simple syrup 1 dash The Bitter Truth Old Time Aromatic Bitters 1 Dash The Bitter Truth Orange Bitters Muddle lemon. Add mint and press. Add remaining ingredients and shake. Strain over fresh ice in old-fashioned glass. Garnish with mint sprig.

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Top Cat
Created by Tad Carducci

2 oz Averna Amaro oz lemon juice 2 Driscolls strawberries, hulled and quartered 4 oz Fanta orange soda Muddle strawberries. Add Averna and lemon and shake. Strain over fresh ice in highball glass. Fill with Fanta Orange. Garnish with orange half wheel. Avant
Created by Tad Carducci

1 oz GVine Floraison gin oz LEsprit de June oz lemon juice oz simple syrup 5 green seedless grapes 2 leaves basil tonic Muddle grapes. Add basil and press. Add all but tonic and shake. Strain over ice in highball. Top with tonic. Garnish with sliced green grapes and basil leaf. Lightning Collins
Created by Tad Carducci

2 oz Deaths Door White whisky oz Dimmi Liquore di Milano 1 oz lemon juice oz simple syrup club soda Shake together all but club soda. Strain over fresh ice in highball glass. Top with soda. Garnish with swath of lemon peel.
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Pepino el Pyu
Created by Tad Carducci

2 oz Azuia Platinum Blanco 1 oz English cucumber puree 1 oz hoja santa syrup* oz lemon juice Shake and strain over ice in old-fashioned glass. Garnish with long cucumber slice. *Hoja santa syrup- Add 4 tbsps. Dried hoja santa (available at Mexican markets) to 1 quarts simple syrup. Bring to boil for 1 minute. Allow to simmer for 20 minutes. Remove from heat and allow to steep for ten minutes. Strain.

The Dalmore Tasting Room


Blood and Sand oz The Dalmore 12 Year Old oz Carpano Antica Formula oz cherry brandy 1 oz orange juice Pour ingredients into a cocktail shaker. Shake well with cracked ice and strain into cocktail glasses.

Engineering Gin
Seattle Southside
Created Allen Katz

2 oz Mathilde Poire Liqueur 2 oz Citadelle Gin 1 oz Fresh Lemon Juice Mint (garnish) Shake ingredients over ice and strain into a chilled cocktail glass. Garnish with a large sprig of fresh mint.
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Firefly Iced Tea Bar

Grand Marnier Tasting Room


Grand Smash 1 oz Grand Marnier 4 chunks of fresh lemon 8 leaves fresh mint 1 mint sprig Muddle mint leaves and lemon wedges in a tall mixing glass. Add Grand Marnier, and ice and shake vigorously. Strain out liquid over fresh ice in a rocks glass and garnish with a fresh mint sprig. Grandma Crusta 1 oz Grand Marnier oz Lemon juice oz Maraschino Liquor 2 dashes Angostura bitters In a tall mixing glass combine all ingredients, add ice and shake vigorously. Strain over crushed ice into a coupe or small wine glass rimmed with sugar. Garnish with a wide lemon twist around inside of glass. Grand Margarita oz Grand Marnier 1 oz Don Julio Blanco tequila 1 oz Fresh lime oz agave nectar Combine all in a mixing glass. Add ice and shake vigorously. Strain over fresh ice into a rocks glass (or pre chilled martini glass) and garnish with a lime wheel.
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Grappa: The Spirit of Life


Sandros Garden 2 oz of Alexander Grappa 2 pc of yellow bell pepper 2 pc of yellow tomato oz of honey syrup 1 oz of lime Fill a cocktail shaker with ice, add all of the remaining ingredients and shake well, strain into an ice-filled rocks glass. Garnish with yellow tomato and botanicals. Pernacchia Punch 2 oz of Alexander Grappa 1 oz of Aperol oz balsamic vinegar reduction 1 oz of lime syrup 1 oz of honey infused with herbs (rosemary ,thyme, oregano) Muddled Driscolls raspberries Fill a cocktail shaker with ice, add all of the remaining ingredients and shake well, strain into an ice-filled rocks glass. Garnish with rosemary, thyme or oregano sprig.

Hendricks Gin Tasting Room


Blueberry Buck 1 oz Hendricks Gin 12 Driscolls blueberries oz lemon juice 3 oz spicy ginger beer Muddle blueberries then add Hendricks and fresh lemon juice. Shake and strain over fresh ice. Top with ginger beer and garnish with a mint tip.
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Birds Eye View 1 oz Hendricks 4 Driscolls blackberries 4 mint leaves oz yuzu juice oz Lillet Rouge oz brown sugar simple syrup 1 oz soda Muddle blackberries, then add Hendricks and other ingredients (except soda). Shake well and strain over fresh ice in a tall glass. Finish with soda, and garnish with a pert and fine mint tip.

Lunazul Tequila Tasting Room


Loop Tonic 2 oz Luna Azul blanco 1 oz Dolin Dry vermouth oz lime oz simple syrup oz Green Chartreuse Dash celery bitters Shake and serve in a hi ball. Garnish with celery Saramago 2 oz Luna Azul Reposado oz Dolin Blanc oz St-Germain Dash Regans Orange bitters Stir and serve in a coupe glass with a grapefruit twist.

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Mezcal, Mezcal, and Mezcal Cocktails!


No Se Que 1 oz Ilegal Joven 1 oz Bonal Gentiane Quina oz Benedictine oz Nux Alpina Shake and serve up Port Wine Cocktail #3
Adapted from Port Wine Cocktail # 2 Savoy Cocktail Book

1 oz Mezcal 1 oz Fonseca Bin 27 2 Bar Spoons Grand Marnier Dash of Angostura Dash of Angostura Orange Stir and strain into a chilled cocktail glass. Garnish with an orange twist. The Other Word (La Otra Pallabra) oz Agave oz lime 2 oz Sombra oz Green Chartreuse Shake and strain into a coupe glass. Garnish with a lime wheel. Barrio Viejo 1 barspoon cane syrup 2 oz Chichicappa 2 dash angostura 2 dash Peychauds bitters Stir in a mezcal rinsed rocks glass. Garnish with an orange twist.
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Short Rib 2 oz Jalapeno infused Los Dazantes Joven oz lime juice oz simple syrup 1 Barspoon Al Wadi pomegranate molasse Shake and serve up.

Moonshine Mixology: Catdaddy Bar Chef Challenge


Chinese Bootlegger
Created by Payman Bahmani

2 oz Catdaddy Carolina Moonshine 2 oz oolong tea 1 oz fresh grapefruit juice oz fresh lemon juice oz agave syrup oz Trader Tiki cinnamon syrup oz Angostura bitters Place ingredients in an ice-filled shaker. Shake it like a bootlegger trying to shake the cops. Strain into an ice-filled mason jar and enjoy! The Last Kiss
Created by Giacomo Cuccurullo

1 oz Catdaddy Moonshine oz vodka 2 Driscolls strawberries 10 basil leaves oz clove syrup dried vanilla fruit Smoke the cocktail glass with vanilla fruit. While smoking, add in a mixing glass the strawberries, basil, and syrup, then muddle. Add ice, vodka, and Catdaddy. Shake well and double strain into the smoky vanilla glass.
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Moonshine Mountain Punch


Created by Jim Kearns

1 oz Catdaddy Moonshine oz Sailor Jerry 3 sugar cubes 1 dash angostura oz lemon juice oz grapefruit juice 1 oz soda Muddle sugar, soda, and bitters. Add the rest of the ingredients. Stir, serve in a highball. Garnish with an orange slice.

New Amsterdam Gin Tasting Room


Fat Tuesday 2 oz New Amsterdam Gin Dash of bitters 3 slices of daikon or radish 1 oz cranberry juice oz simple syrup or agave nectar 2 oz ginger beer Muddle radish in bottom of shaker. Add all other ingredients except the ginger beer, and shake vigorously. Strain over ice into a lowball or rocks glass. Add ginger beer to float on top. Garnish with a radish slice or lemon peel.

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French Quarter 2 oz New Amsterdam Gin Dash absinthe 1 oz orange juice oz fresh lemon juice 1 oz thyme syrup* Combine all ingredients in a cocktail shaker filled with ice, shake vigorously and strain into a classic coupe glass. Garnish with a lemon slice. *Blend 3 sprigs thyme with 1 cup water and 10 tsp sugar and strain. Keep refrigerated.

The Official hum Lab


Tres Nacional 1 oz hum Botanical Spirit 1 oz Chinaco Blanco tequila 1 oz Luxardo Fernet 2 oz Perfect Puree El Corazon 1 oz fresh lime juice Combine all ingredients, shake with ice, and strain into chilled martini glass. Garnish with a fresh sprig of thyme.

Oxley Gin Tasting Room


Red-Snapper
Created by Jamie Evans

oz OXLEY gin oz clarified tomato juice Combine equal parts Oxley and clarified tomato juice. Stir (no ice or shaking) and pour into a glass.

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Last Word Cocktail


Created by Jamie Evans

1 oz OXLEY Gin, oz green chartreuse a oz maraschino a oz lime juice Combine all ingredients into a cocktail shaker, shake and double strain into sample glasses. Silver Streak Cocktail
Created by Jamie Evans,

oz OXLEY Gine oz Wolfschmidt Kummel Combine Oxley and Kummel together in equal parts, quickly stir over ice, then single strain into a glass.

Pernod Absinthe Green Hour


Opal
From The Flowing Bowl, William Schmidt,1892

2 dashes gum syrup 1 dash maraschino 1 pony Pernod absinthe Stir well, strain into a cocktail glass, drip a little crme de menthe in the center, serve. BarSol Pisco Punch 2 oz BarSol Pisco Primero 100% Quebranta 1 oz freshly squeezed lime juice 1 oz pineapple infused syrup pineapple chunks Mix all ingredients in a cocktail shaker with ice. Shake and strain on a white wine glass with ice sitting on a bed of pineapple chunks. Garnish with a cherry.
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Absinthe (Special) Cocktail


From The Savoy Cocktail Book, Harry Craddock, 1930

1 dash Angostura bitters a oz Pernod absinthe 1/6 oz gin 1/6 oz gum syrup 1 Dash orange bitters Shake well, strain into cocktail glassPisco: The Ultimate Pisco Challenge: The Pisco Sour Pentathlon

Rmy Cointreau USA


Peppegano
Created by Erin Williams

2 oz Mount Gay Silver oz Cointreau oz fresh lemon juice oz simple syrup Muddled red bell pepper and fresh oregano Shake, strain through a fine strainer, served up. Garnish with a triangle of bell pepper with a sprig of oregano skewered through it. Pineapple Cosmojito
Created by Erin Williams

2 oz Mount Gay Silver 1 oz Cointreau oz lime juice oz cranberry juice oz pineapple juice 8-10 mint leaves Top with club soda Muddle mint and combine all ingredients in a shaker, shake, strain into martini glass and top with club soda, garnish with a mint leaf
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Zapple
Created by Erin Williams

2 oz Zu oz fresh lime juice oz Cointreau oz simple syrup 3 slices green apple, muddled Muddle apple, combine all ingredients in a shaker, shake, strain through a fine strainer. garnish with a slice of apple. Islander Ice Tea
Created by Erin Williams

1 oz Cointreau 1 oz Remy 1738 Cognac oz fresh lemon juice oz simple syrup 3 oz brewed black tea Muddled mint Gently press mint in a cocktail shaker, combine all ingredients in shaker, shake, strain into rocks glass. Garnish with a wheel of lemon and a sprig of mint

Sailor Jerry Rum Tasting Room


Tijuana Jerry 1 oz Sailor Jerry 1 oz Milagro tequila oz fresh lime juice oz agave nectar Combine ingredients and shake well. Strain over fresh ice in a rocks glass. Garnish with a lime wheel

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Secret Sherry Societys French Toast Breakfast


French Toast Flip
Created by Erick Castro

1 oz Sweet Old Oloroso oz apple brandy oz malt whisky oz allspice dram 2 dashed aromatic bitters oz maple syrup grade B 1 egg Combine all ingredients in a mixing glass ans shake vigorously with no ice for approximately 10-15 seconds. Next add ice and shake vigorously until the drink takes on a voluptuous creamy texture. Doublestrain into a flare-lipped claret glass. Garnish liberally with freshly grated cinnamon.

Smoke and Honey Michael Collins Irish Whiskey and Barenjager Honey Liqueur
Mira Bella
Created by Russell Davis

2 oz Michael Collins 10 Year Old Single Malt 1 oz Lillet Blanc 4 dashes Peychauds bitters Hibiscus Infused Pernod absinthe Infuse hibiscus in Pernod absinthe for 20 minutes (10 grams of Hibiscus per liter of Pernod Absinthe). In a mixing glass, combine Michael Collins 10 Year Old Single Malt, Lillet Blanc and Peychauds Bitters, and stir for 15-20 seconds. Strain into a chilled rocks glass that has been rinsed with hibiscus infused Pernod Absinthe. Garnish with a flamed orange peel.
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Sweet Fiesta
Created by Tad Carducci

1 part Barenjager honey liqueur part Reposado tequila part fresh lime juice 6 mint leaves 2 Driscolls strawberries Muddle mint and strawberries then shake all ingredients vigorously over ice. Double strain in a martini or coupe glass

Stirrings Tasting Room


POM Martini 1 ounce Ketel One Citroen ounce Stirrings Pomegranate liqueur ounce fresh lemon sour ounce pomegranate juice Shake with ice. Serve straight up in a martini glass. Garnish with a lemon slice and orange twist. Bluegrass Special ounce Bulleit bourbon 1 ounce Stirrings Triple Sec liqueur 2 ounces fresh lemononade Shake with ice and serve in rocks glass. Peach Fuzz 1 ounce Tanqueray No. TEN 1 ounce Stirrings Peach liqueur ounce fresh lemon juice 2 ounces lemon lime soda Shake with ice and serve in rocks glass. Garnish with lime wedge.
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Suntory Presents Blending Harmony with Nature


Cherry Blossom Cobbler
Created by Eric Castro

2 oz Yamazaki 12 year 1 Tsp organic cherry blossom jam, oz fresh lemon juice Serve in a highball and garnish with a cherry. The Guvnor
Created by Greg Sider

2 oz Yamazaki 12 year oz cardamom agave infused syrup a oz fresh orange juice unsalted uzu Serve in a rocks glass and dust with toast cardamom. Mizuwari 1 oz Hibiki12 year 3 oz Water or soda Stir 13 times and serve in a highball glass. Garnish with lemon zest. Midori Melonaide 1 oz SKYY vodka oz Midori 3oz fresh lemonade Serve in a highball.

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Team Spirits Imports and Friends Tasting Room


Street Car
Created by Robert Ortenzio

oz Chairmans Reserve rum 1 oz Castries rum cream oz orange liqueur oz simple syrup Combine all ingredients in boston shaker. Ice, shake, and strain into coup glass. All spice sprinkle. St. Lucian Smash
Created by Paul Sevigny

2 oz Chairmans Reserve rum 2 dashes Angostura bitters 1 oz simple syrup 6 Mint Sprigs In a mixing glass, muddle mint with rest of ingredients. Shake with ice and strain into ice filled rocks glass. Garnish with mint. St Lucian Sage Swizzle 1 oz Chairmans Reserve rum oz velvet falernum oz simple syrup oz lime juice oz pineapple juice 4 sage leaves Muddle sage in a highball glass and add rest of the ingredients. Fill halfway with crushed ice and swizzle until glass is ice cold. Fill rest of glass with crushed ice and garnish with sage and a swizzle stick.

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Carribean Sidecar
Created by Paul Sevigny

1 oz Chairmans Reserve rum oz orange Cuacao oz fresh lemon juice oz simple syrup Build in a ice-filled mixing gladd and shake. Strain into a cocktail glass and garnish with an orange wheel. Relief Punch
Created by John Hogan

1 oz Chairmans Reserve rum 1 oz Chairmans Reserve spiced rum oz fresh lime juice oz orgeat syrup oz coconut milk 1 oz fresh clementine juice 1 oz fresh pineapple juice 2 dashes angostura bitters Combine all ingredients; shake and pour over cubed ice in a zombie glass or tall tiki glass. Garnish with a vine dried grape cluster & parot swizzle stick.

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There and Back Again: Dos Maderas Rum, The Worlds only Dual-aged Rum
El Quijote 1 oz Dos Maderas 5+3 Rum 1 oz Gran Duque de Alba Brandy oz Dry Sack medium Sherry oz simple syrup 2 dashes angostura bitters Stir and serve on the rocks. Garnish with Grapefruit twist and a thin Chorizo slice floated on top Caribbean Punch 1.5 oz Dos Maderas 5+3 Rum oz ginger-clove syrup oz lime juice 1 oz grapefruit juice 1 oz orange juice oz Dos Maderas PX Rum float Build in a Collins glass. Garnish with Grapefruit segment and a cherry Spanish Cobbler oz Dos Maderas 5+3 Rum 2 oz Dry Sack medium Sherry oz pineapple syrup Built in a wine glass. Garnish with seasonal fruits

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VeeV Poolside Eco-Lounge


Sage Advice 20 ounces VeeV Aa Spirit 10 ounces fresh lime juice 8 ounces simple syrup 30 cucumber slices (thin) 20 sage leaves Build in the pitcher and stir well. Adjust with lime or simple syrup if needed. Superfruit Summer 20 ounces VeeV Aa Spirit 10 ounces fresh lemon juice 10 ounces simple syrup 8 ounces fresh strawberry puree Orange flower water - to taste Build in the pitcher and stir well. Add orange flower water to taste in the pitcher or add after to each individual drink (about 10 drops).

William Grant & Sons Mixability


Lillet Sangria 1 part Lillet Blanc part St.Germain Club soda or Prosecco to taste Fresh fruit cut bite sized - Driscolls blueberries, kiwi peach, starfruit Combine ingredients in a large punch bowl and garnish with basil leaves.

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Wodka Polska
Against the Grain
Created by Aaron Butler

2 oz Sobieski vodka 1 oz Cocchi Americano oz Creole Shrubb Barspoon Fernet Branca Stir over ice and strain into a Martini Glass. Garnish with lemon oil. Death by Misadventure
Created by Aaron Butler

2 oz Sobieski Vanilia vodka oz Meletti Amaro oz lemon juice 3 Dashes Peychaud bitters 3 Dashes Fee Brothers whiskey barrel bitters 2 oz Dead Guy Ale from Rogue Brewing Stir and serve over ice.

[Yellow Tail] Tasting Room


The Riverina Cobbler
Created by Rhiannon Emlil

2 oz [Yellow Tail] Chardonnay 1 oz La Favorite Rhum Agricole oz honey oz Yellow Chartreuse oz lemon juice Shake all ingredients, and serve in a collins glass with crushed ice. Garnish with a Horses Neck orange peel spiral with seasonal fruit/berries on top.
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The Yellow Tale


Created by John Lermayer

1 oz [Yellow Tail] Sauvignon Blanc oz Tangueray TEN oz Cruzan coconut rum oz fresh squeezed pineapple juice oz simple syrup oz fresh lemon juice 4 sage leaves 5 dice size pineapple chunks In a mixing glass muddle pineapple, add sage, lemon, simple, juice, gin, rum, wine (in that order). Shake over rock hard ice for 10-12 seconds. Strain over fresh Ice into tall Collins. Garnish with crushed ice and 1 sage leaf. A Cautionary Tail
Created by Brian Matthys

2 oz [Yellow Tai]l Sauvignon Blanc oz Poire William brandy (Trimbach) oz [Yellow Tail] Riesling, cardamom & demerara reduction* oz Chartreuse Yellow 4 or 5 cubes of ripe, freshly cut mango Add mango to shaker and muddle to release juices. Add remaining ingredients to shaker with ice and shake vigorously for 5-10 seconds depending on ice used - longer for larger cubes such as Kold Draft. Garnish with fresh mango cube on a cocktail pick.
*[Yellow Tail] Riesling reduction

For every 8 oz of wine add 1/8 cup cardamom (broken open in mortar and pestle) and cup demerara sugar. Heat mixture over low heat until volume reduces by half (approximately 30 minutes). Strain through fine strainer, bottle and cool before use

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Smoking Jacket
Created by Sam Treadway

2 oz [Yellow Tail] Cabernet Sauvignon oz Del Maguey Mezcal (minero) oz smoke cherry syrup* 2 dashes of angostura Stir all ingredients with ice. Strain into a chilled cocktail glass. Garnish with three smoked bing cherries on a pick. * To make the cherry syrup, first smoke at least a pound of bing cherries. Then add equal parts of sugar and warm water. Stir. Refrigerate for 3 days. Then strain and bottle. Summer Sage
Created by Ted Kilgore

3 oz [Yellow Tail] Sauvignon Blanc oz fresh lemon juice oz St. Germain elderflower liqueur oz Green Chartreuse 2 dashes Fee Brothers Grapefruit Bitters 6 - 8 sage leaves 1 oz [Yellow Tail] Sparkling White Wine In a mixing glass filled with ice, combine all ingredients except [Yellow Tail] Sparkling White Wine. Shake vigorously for 20 seconds, then fine strain into a Wine Glass (approximately 20 oz size) filled with fresh ice. Top with [Yellow Tail] Sparkling White Wine. Garnish with one large beautiful sprig of sage. Spank the sage garnish by clapping it in between your hands to express its aroma, then place in cocktail to garnish.

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Riddle Wrapped in a Mystery Inside an Enigma


Haughtiness
Adapted by Jeremy JF Thompson

2 oz Russian Standard Vodka oz Carpano Antica vermouth tsp anisette tsp curacao Stir & Serve up. Garnish with a lemon twist. Heddon
Adapted by Jeremy JF Thompson from A.J Duffells original in the Cafe Royal Cocktail Book, 1937 (Coronation Edition)

1 oz Russian Standard Vodka oz Lillet Blanc oz Curacao oz Crme de Noyaux oz lemon juice Shake & Serve Up

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Complimentory Events

Chapter 6: Complimentory Events

COCKTAIL FRESH MARKET


Akvinta Summer Collins 2 oz Akvinta vodka 2 oz fresh sour mix (1: .75 simple: fresh lemon juice) 4 blackberries 1 oz soda water Muddle blackberries in shaking glass or bar pint, add sour, Akvinta, ice, and shake vigorously. Double strain into a collins glass filled with fresh ice. Top with soda, garnish with 2 blackberries skewered. Auckland Summer Punch 1 oz Square One Organic cucumber vodka oz dry sake 2 oz dry white wine
1 5

oz simple syrup

Kiwifruit Lemon Muddle kiwifruit, dry white wine and simple syrup. Add other ingredients and stir. Double strain over ice and garnish with half kiwifruit wheels and a lemon peel. Broken Mary 1 oz Titos Handmade vodka 2 oz fresh tomato water 2 slices peeled fresh cucumber Pinch of cayenne pepper Celery salt In the bottom of a shaker, muddle the cucumber and cayenne pepper. Add Titos and tomato water, fill with ice. Shake vigorously and strain into a chilled martini glass. Garnish with a cucumber wheel dipped in celery salt.

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Bees Knees 1 oz Bluecoat gin 1 barspoon honey 1 barspoon lemon juice juice Combine all ingredients in a shaker. Shake, strain into a chilled glass and garnish with a lemon twist Clement Rhubarb Rhum Rhequisite 2 oz Clment Premire Canne Rhum oz Clment Crole Shrubb 1 oz Strawberry Rhubarb Clment Spiced Canne Syrup* 1 oz fresh lemon Juice oz Brachetto d Aqui * Pulverize equal 1 cup strawberries cut in half with 1 cup of fresh rhubarb cut in 1/c inch stalks with a large muddler. Add a cup of Clment Spiced Canne Syrup. Stir mixture together well and allow to macerate at ambient temperature for 30 to 40 minutes. Add to a cocktail shaker with ice, Clment Premire Canne, Clment Crole Shrubb, Strawberry Rhubarb Clment Spiced Canne Syrup and fresh lemon juice. Shake hard for minimum 10 seconds and strain into a large Burgundy style wine glass. Top off with Brachetto d Aqui (preferred Banfi Rosa Regale), and garnish with long spiral of orange zest around a rhubarb stalk. Coole Cabana
Created by Adrian Walker

2 oz Coole Swan 2 oz cachaa 1 oz Passion Fruit Puree Fill cocktail shaker with ice, add all ingredients, shake and serve in a tall chilled glass. Garnish with a slice of Passion Fruit

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Crop Cucumber Dill-icious! 2 oz Crop Organic Cucumber vodka 1 oz lime juice oz agave nectar 3 or 4 slices cucumber Dill sprig 3-4 slices of cucumber per drink. Muddle cucumber and dill together with lime juice. Add agave nectar and vodka and shake. Pour into filled cocktail glass and garnish with a sprig of dill. Farmers Runway
Created by Esteban Ordonez

2 oz Farmers Botanical Organic Gin oz lime juice oz lemon grass syrup 2 dashes maraschino liqueur 1 dash creme de violette Combine the first 4 ingredients in an ice filled shaker and shake vigorously for 10 seconds. Strain into a chilled cocktail glass and dash with creme de violette. Garnish with a lemongrass stalk. Funkin Effen Pear Martini 2 oz Effen vodka 1 oz Funkin Pear Puree oz Funkin lime juice oz simple syrup Bartlett pear slice Shake ingredients with ice and strain. Garnish with pear slice. It is very important to shake with ice as the water in the ice dilutes the drink without this dilution the drink will be too thick.

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Inka Sangria 1 oz BarSol Pisco 3 oz Sauvignon Blanc oz St-Germain oz fresh lemon juice oz Welches white grape juice oz honey 1 asian pear, cubed 1 Red Delicious apple, cubed Halved red grapes Cinnamon sticks Add all ingredients into a bucket and macerate with fruits and cinnamon stick, as long as you can. Garnish with an orange wheel and a pear or apple fan. Lime and Pear Panya 3 oz Mekhong 1 oz lime juice oz St-Germain Elderflower 1 barspoon sugar fresh pear cut lengthwise 3 slices fresh ginger root In a mixing glass muddle the pear, ginger and sugar into a paste. Add Mekhong and the rest if the ingredients. Add ice and shake vigorously for 7-8 seconds. Strain into a rocks glass over ice. Garnish with torn Kaffir lime leaf. Old Fashioned Daiquiri 2 oz Old New Orleans Crystal rum oz lime juice oz simple syrup. Shake and strain into a cocktail glass. Garnish with a lime wheel.
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Organic Margarita 2 oz Casa Noble Crystal tequila 1 oz fresh lime juice oz La Sierra agave nectar Combine all ingredients in a shaker with ice. Shake, strain and serve up or on the rocks. Garnish with a lime wheel and salt rim. Pear of Roses 2 oz Square One Botanical oz lemon juice oz lavender syrup oz club soda 1 pear Rosemary leaves Strip 3 inches of rosemary leaves into a mixing glass with a chopped pear and muddle till juiced. Add the remaining ingredients and fill with ice. Shake well and strain into a Collins glass filled with fresh ice. Top with club soda and garnish with a rosemary sprig. *Lavender Syrup: In a small saucepan, boil 1 cup of water and add 2 tablespoons of lavender flower buds. Boil for 4-5 minutes and dissolve 1 cup of sugar into the mixture. Simmer for 5 minutes, remove from heat and let cool. Strain through a sieve into a container and refrigerate." Red Cruise Bramble 1 oz Dos Maderas 5+3 oz Creole Shrub oz lime juice oz Boiron raspberry oz Boiron blackberry Shake first 4 ingredients with ice and double strain over fresh crushed ice. Add Blackberry Puree on top and garnish with a cucumber skin peel.
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R.A.F. 2 oz Oxley gin 1 oz lime juice a oz lavender syrup oz maraschino liqueur Shake and strain in a cocktail glass. Salon Punch
by Kevin Burke (Colt & Gray, Denver, Colorado)

20 ml Lairds Bonded Apple Brandy 120 ml Boca Loca cachaa 20 ml lemon juice 20 ml lime juice 20 ml grapefruit juice 40 ml grenadine 20 ml water Prosecco Dash Fee Brothers Peach bitters Combine all ingredients into shaker with ice. Shake and pour into old fashion glass with ice. Top off with prosecco. ZU Orleans Punch 2 oz ZU vodka oz St-Germain elderflower cordial oz lemon juice 4 oz ginger ale Dash of Angostura bitters 5 thin apple slices 7-8 mint leaves Break mint leaves in half, rim glass, add all leaves into a sturdy highball, add ice, apple slices, lemon juice, elderflower, ZU Vodka, fill with ginger ale. Stir gently. Garnish with a sprig of bison grass.
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THE STRAIGHT POUR RADIO SHOW


French Toast Flip
Created by Erick Castro

1 oz Sweet Oloroso oz Apple Brandy oz Malt Whiskey ox Allspice Dram 2 Dashes Aromatic Bitters oz Maple Syrup Bitters 1 egg Combine all ingredients in a mixing glass and shake vigorously with no ice for approximately 10-15 seconds. Next add ice and shake vigorously until the drink takes on a voluptuous creamy texture. Doublestrain into a flare-lipped claret glass. Garnish liberally with freshly grated cinnamon. Jerezini 2 oz Orange Flavored Vodka oz Grand Marnier 1 oz Fino Sherry Combine all ingredients in a mixing glass with ice; shake & strain into martini glass. Garnish with orange twist

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Mr. & Mrs. Cocktails Spirited Sunday Brunch


Cumulus Fizz 2 oz No. 209 Gin oz Lime juice oz Egg white oz Trader Tikis Orgeat a oz Branca Menta 3 oz Dry Cucumber Soda Blend Egg White and Orgeat until frothy. Pour into shaker and shake with cubes. Double-Strain into Fizz glass and top with Cucumber Soda. rinse shaker w/soda to create a foam cloud, spoon on top. Garnish with mint leaf and lime zest. Herbsaint Frappe 2 oz Herbsaint Original 1 barspoon simple syrup to taste Fill a tall glass with crushed ice. Add Herbsaint and simple syrup. Stir vigorously with a spoon until side of glass becomes very chilled. Optional: add 3-4 dashes of Peychauds for color. Missionarys Retreat 1 oz Clement Premiere Canne oz Honey Mix oz Creme de Peche oz White Grapefruit Juice 1 oz DonQ Light Rum oz Small Hand Pineapple Gum Syrup Mint SPRIG oz Lime Juice Combine ingredients 1-4 with 4 oz crushed ice and mix in a vitamix for roughly 2-3 seconds at high speed. Pour into glass. Combine ingredients 5 - 8 together with 4 oz crushed ice and blend 10-15 seconds until slushy. Pour over top. Garnish with a piece of pineapple and mint sprig.
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Monin Superfruit Aqua Fresca 1 oz Monin Superfruit Puree large lime (squeeze & discard) soda water to fill (at least 6 oz) Add syrup and lime to a pint glass, fill with ice, then add soda to fill. Stir well and serve in a pint or large tall glass. Garnish with Driscolls blueberries and a fresh mint (orange or lemon wedge options).

Benchmark Mint Julep 2 oz Benchmark bourbon 6 sprigs fresh mint leaves 2 tsp super fine sugar Put sprigs of mint into a tall glass with sugar. Add dash of water. Gently muddle the mint, sugar and water. Fill the glass halfway with ice and add the Benchmark Bourbon. Fill remainder of glass with ice. Stir until side of glass begins to frost. Garnish with mint. Meukow Side Car 1 part Meukow cognac part Triple Sec part fresh lemon juice In a shaker filled with ice, combine all ingrediants. Shake and strain into a cocktail glass filled with ice. Garnish with an orange peel.

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Domaine de Canton Lunch


The Gold Rush 2 ounces of Domaine de Canton 1 ounce of Makers Mark Bourbon ounce of fresh lemon juice Shaken and strained. Garnished with a luxardo cherry.

Barsol Pisco Cocktail Apprentice Lunch


Inka Sangria
Batch for 30 people

1 bottle of BarSol Pisco Primero - 100% Quebranta Grapes 3 bottles Sauvignon blanc bottle of St-Germain elder flower liqueur 10 oz of honey syrup 12 oz of Welches white grape juice 8 oz of freshly squeezed lemon juice Fruits: lemon wheels, orange wheels, asian pear cubed, red delicious apples cubed, red seedless grapes halved. Mix all ingredients in a bucket and marinate with fruits and cinnamon sticks overnight. Serve on punch or tall glass with ice. Garnish with grapes and pear fan.

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Cointreau Cocktail Apprentice Lunch


Afternoon Breeze
Designed by Erin Williams

1 oz Mount Gay Eclipse 1 oz Cointreau oz agave nectar of a lime (quartered) 2 kumquats (halved) Champagne Muddle kumquats and lime wedges with agave, shake, pour all contents into a highball glass, top with Piper Sonoma champagne.

Oxley Brunch
Oxley Breakfast Martini
Created by Jamie Evans

2 oz OXLEY gin, oz BNDICTINE oz lime juice 2 barspoons of grapefruit marmalade, 2 dashes grapefruit bitters Add all ingredients into a cocktail shaker, shake and double strain into a martini glass Executive Lady
Created by Jamie Evans

2 oz OXLEY gin 1 oz lemon juice oz simple syrup oz Creme de Pech oz egg white. Add all ingredients into a shaker, shake hard to get a froth, double strain into martini glass.
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Van Gogh Breakfast


Rosemary Sings the Blues 1 oz Van Gogh Blue vodka 1 oz elderflower syrup 3 oz club soda 1 rosemary sprig Add Van Gogh, elderflower syrup, and rosemary into a shaker with ice. Shake vigorously and strain into a Collins glass filed with crushed ice. Top with soda and more ice. Garnish with a rosemary sprig. Early Riser 1 Ron Abuelo Anejo oz Jumbie coconut splash 1 oz fresh mango juice 1 oz fresh pineapple juice Pour all ingredients into an iced filled shaker; shake vigorously and strain into a tall glass. Drop in maraschino cherries and orange slices. Garnish with a long sugar cane stick. Berry Prussian Blue 1 oz Van Gogh Acai-Blueberry vodka oz St-Germain oz fresh sour pear sliced Muddle pear with sour then add Van Gogh and sour. Shake in shaker then pour into a rocks glass. Double Espresso Martini 2 oz Van Gogh Double Espresso vodka 1 oz cream 1 Cholive Combine ingredients in a shaker and shake over ice. Strain into a martini glass and add a Cholive or Hershey Kiss.
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Paradijs 1 oz Van Gogh Pineapple vodka 1 oz club soda 1 oz pineapple juice 3 strawberries Cut two strawberries into small pieces and crush in a mixing glass using the back of a spoon. Add ice, Van Gogh vodka, and pineapple juice; shake. Pour into a rocks glass and add a splash of soda. Garnish with a strawberry. Spice Caramel Apple
Created by Kara Newman

1 oz Domaine de Canton ginger liqueur 1 oz Van Gogh Caramel vodka 2 oz apple cider 1 dash lemon juice Add liquid ingredients to a cocktail shaker with ice and shake well. Strain into a martini glass and garnish with an apple sliver. Almond Joy 2 oz Van Gogh Dutch Chocolate vodka 1 oz Van Gogh Coconut vodka 2 oz coconut water Dash of chocolate syrup Combine all in a shaker with ice and shake. Pour contents in a rocks glass over ice and dust with coconut flakes on top. Mango Bellini 1 oz Van Gogh Mango vodka 2 oz prosecco 1 oz mango juice Shake mango juice and Van Gogh Mango over ice and strain into a champagne flute. Top with prosecco and garnish with a mango slice.

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Dubonnet Royale 1 part Dubonnet Rouge 2 parts Champagne Combine in champagne flute; garnish with lemon twist. Chester's Rum Punch 19 oz Mount Gay Eclipse Rum 4 oz lime juice 1 oz Angostura bitters 12 oz grenadine syrup 13 oz sugar syrup 1 tsp nutmeg 18 oz water Mix and serve in a punch bowl. Electric Strawberry
Created by Christian Gonzalez

3 parts 4 Orange Premium vodka 1 parts fresh lime juice 3 cucumber slices 3 basil leaves 2 whole strawberries Strawberry jam Muddle lime juice, cucumber, basil, strawberry and jam. Add vodka and shake with ice. Pour into a highball glass and garnish with a strawberry. The Vya 1 oz Dry Vya 1 oz Sweet Vya Combine in a shaker with ice. Shake well and serve on the rocks in a bucket glass or strained and straight up in a martini glass. Garnish with a twist or orange or lemon.
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Sobieski Hot Mama


Created by Tad Carducci

2 oz Sobieski vodka 3 oz tomato juice oz fresh lemon juice 4 dime-sized slices of fresh ginger 8-10 fresh cilantro leaves oz soy sauce Dash of Sriracha sauce (Thai spicy sauce) or your favorite hot sauce Dash of salt and pepper Muddle cilantro and ginger. Add remaining ingredients. Shake over ice and strain into martini glass rimmed with equal parts coarse salt, black pepper and chili powder. Garnish with Asian pickled cucumber. Classic Daiquiri 1 oz Mount Gay Eclipse Silver Rum oz grapefruit juice a oz Maraschino liqueur Juice of half a lime Put all ingredients into a shaker with crushed ice. Shake sharply. Strain into a chilled glass with crushed ice. Garnish with a wedge of lime. Jack Rose 2 oz Laird's Applejack oz freshly squeezed lemon juice oz Pomegranate grenadine Shake, strain, and serve up in a cocktail glass. Garnish with an apple slice.

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Mekhong Forbidden Apple 1 oz Mekhong 1 oz apple juice oz lemon juice Dash egg white 3 heaped barspoons of ginger preserve Put all ingredients into a Boston Shaker, shake with ice and double strain into a tall toddy/latte glass. Garnish with a slice of apple showing core fixed to rim of glass. 360 Creme Brulee Martini 2 oz 360 Madagascar Vanilla oz agave nectar 1 egg whites 1 tsp vanilla yogurt oz half and half Shake egg white with agave nectar until frothy in shaker tin without ice. Then add ice, 360 Madagascar Vanilla, yogurt and half and half. Shake vigorously and strain into chilled martini glass. Top with whipped cream. Sprinkle with sugar and torch until golden brown. Canne Ginger 2 oz Clement Premire Canne rhum oz Clment Spiced Canne syrup 1 oz fresh lime juice oz Barritts ginger beer 2 slices of fresh ginger Garnish: one peeled sugarcane stick In a mixing glass, muddle the 2 slices of ginger with Clment Spiced Canne Syrup and fresh lime juice. Add ice, Barritts Ginger beer and Clment Premire Canne Rhum and shake hard for 10 seconds. Strain and serve in an old-fashioned glass with one large ice cube and a sugarcane stick.
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Patent Pending
By Brian Gilbert of Teardrop Lounge

1 oz Smith and Cross rum oz Batavia Arrak oz Aperol 1 tsp Trader Tiki's Vanilla Syrup 1 tsp Trader Tiki's Don's Mix 2 dash Amargo Chuncho bitters Stir with ice and strain into a Double-Rocks glass filled with 1 very large ice cube. Spritz grapefruit zest on the top and discard. Farmer's Runway
Created by Esteban Ordonez

2 parts Farmers Botanical Organic Gin parts lime juice part lemon grass syrup 2 dashes maraschino liqueur 1 dash creme de violette Combine the first 4 ingredients in an ice filled shaker and shake vigorously for 10 seconds. Strain into a chilled cocktail glass and dash with creme de violette. Garnish with a lemongrass stalk. Cucumber Dill-icious! 2 parts Crop Organic Cucumber vodka 1 part fresh lime juice part agave nectar Fresh cucumber slices and dill Muddle cucumber and dill together with the lime juice. Add agave nectar and vodka and shake. Pour into a chilled cocktail glass and garnish with a sprig of dill.

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Corzo Margarita Rocks


Created by Daniel Victory

3 oz Margarita served in a rocks glass. 2 oz Corzo Silver tequila, oz fresh lemon juice oz Corzo agave nectar oz Cointreau fresh lemon and fresh orange slices Dry shake all ingredients and pour over fresh ice. DEWARS Manhattan 2 parts DEWARS 12yr Old whisky parts Martini & Rossi sweet vermouth 1 dash Angostura bitters 1 maraschino cherry 1 twist orange peel Combine vermouth, whisky and bitters with 2 - 3 ice cubes in a mixing glass and stir gently. Strain into a cocktail glass. Rub the cut edge of an orange peel over the rim of the glass and twist it over the drink. Garnish with a cherry. Rich, sweet and sophisticated, Dewars brings a new level of complexity to this famed classic cocktail. DEWARS 'New' Old Fashioned 2 parts DEWAR'S 12yr Old Scotch whisky part Maraschino liqueur 3 Dashes Peach bitters Bar spoon of honey Add the honey/Maraschino/bitters and 1 parts Dewars whisky, add a few ice cubes and begin to stir, add more ice and the remainder of the whisky (in a gradual process to ensure adequate dilution) into a double old-fashioned glass. Finish with a large orange twist.
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The Black Gold 3 oz Karlssons Gold vodka Fresh Black Pepper Pour Karlssons Gold over ice; top with two turns of fresh-cracked black pepper. L'heure d'Orange
Created by Lara Nixon

1 oz Tenneyson 1 barspoon simple syrup 1 dash Regan's Orange bitters lime Orangina (Orange Flavored Soda Drink) Build in a collins glass add ice top with Orangina. Squeeze one quarter lime on top, Garnish with a lime wheel. The Art of Summer
Created by Victoria DAmato-Mora

1 Piece Glce Luxury Ice 1 oz Arta Reposado Tequila oz Xtabentun Honey Anise Liqueur 1 oz grilled Georgia peach juice* 2 oz pineapple juice oz agave nectar oz lemon juice *Grill 4 Georgia Peaches, in July, until lightly charred. Use a juicer to extract the now smoky peach juice, set aside. In a mixing glass, add all the ingredients, add Glce shake ice, shake vigorously until chilled and frothy. Double strain into a prepared cocktail glass over a single sphere of Glce Luxury Ice.

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Consomee
Created by Debbie Peek

Glce Luxury Ice 1 oz Death's Door White Whiskey oz Cointreau 4 drops Fee Brother's Peach Bitters Stir with Glce Shake Ice in a mixing glass. Strain into a rocks glass over a single piece of Glce Luxury Ice. Rim glass with lemon peel. Discard lemon peel. Mandarine Margarita 1 oz (25 ml) Mandarine Napoleon 2 oz (50 ml) Tequila Anejo 100% agave 1 oz (25 ml) fresh squeezed lime juice Shake all the ingredients with ice and fine strain in a chilled glass cocktail glass. Garnish with a lime wedge. Paula's Punch 3 oz Paula's Texas Orange 3 oz mango nectar 1 oz fresh-squeezed lime juice 1 oz pineapple juice 8 oz club soda Mix ingredients and serve over ice. The Smoothest Gin and Tonic 2 oz New Amsterdam gin 4 oz tonic water Lime wedge Fill a rocks glass with ice. Mix in gin, and then add tonic. Stir well. Garnish with a lime wedge.

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Self-Imposed Prohibition Punch 1 cups green tea 2 cups Fre Alcohol-Removed Chardonnay cup freshly squeezed lemon juice cup demerara (raw) sugar cup peach juice Freshly grated nutmeg Sliced lemons (for garnish) Pour the sugar into a large heat proof pitcher, slowly add the hot green tea. Stir until the sugar dissolves. Set aside and let cool. Meanwhile, pour the Fre Chardonnay, peach juice and lemon juice into a punchbowl. Add the sweetened tea mixture. Stir. Add a grating of nutmeg over the surface of the punch. Serve over ice-filled punch cups or wine glasses. Garnish with a slice of lemon on the rim of the glass or surface of the drink. Country Thyme
Created by H. Joseph Ehrmann

1 oz Square One organic vodka oz fresh organic lemon cut into pieces to oz organic agave nectar 2-3 sprigs of fresh thyme 10-15 Driscolls blueberries, huckleberries, or blackberries In a mixing cup add berries and lemon. Muddle to juice both. Add Square One organic vodka, agave nectar and ice. Shake vigorously for 20-30 seconds. Take 3 sprigs of thyme and slap it between your palms to release the oils. Place 2 sprigs in the bottom of a 10-ounce highball glass and fill it with ice. Strain the cocktail over ice and stick the last thyme sprig in the cocktail as a garnish. It should stick out a bit like a small straw. Note: For a refreshing summer spritzer, add 1 tablespoon of Crme de Cassis or DArbo Sour Cherry Syrup or Sonoma Black Currant Syrup and top with soda water.
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August Sun
Created by Allison Evanow

2 oz Square One cucumber 8 Sungold cherry tomatoes 4 basil leaves oz fresh lemon juice oz organic agave nectar or simple syrup Basil and Sungold tomato for garnish. Muddle 6 Sungold tomatoes with basil in a mixing glass until completely crushed and juiced. Add all other ingredients. Shake briefly with ice and strain into a highball glass using either a julep strainer or a double strainer. Float 2 halves of a Sungold tomato on top and garnish with a sprig of Basil. OPTION: Add oz of Heirloom Tomato Water* to add even more unique character to your cocktail. If using tomato water, muddle only 4 Sungold cherry tomatoes. Then follow the rest of the recipe above. *Heirloom Tomato Water Golden Brandywine and Red Flame tomatoes or any yellow or orange low-acid heirloom tomato can be used. Chef Elizabeth Faulkner of Orson restaurant in San Francisco: Puree the tomatoes with a little bit of salt and wrap the puree in a cheesecloth to drain into a bowl overnight. The next morning, gently squeeze the puree in the cheesecloth for any excess water. Save the tomato puree for another favorite recipe. Sassy Mary 1 Add ice to a spiced rimmed pint glass add 1 oz Vodka Fill glass with your favorite Bloody Mary Mix Top with Skewer featuring: Olive-it and More the taste that says More
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Strawberry Days
Created By H. Joseph Ehrmann

2 oz Square One Botanical 2 medium, trimmed strawberries 1 oz rhubarb syrup* 2 dashes Peychauds Bitters In a mixing glass, add the strawberries and muddle well. Add Botanical, syrup and bitters. Cover with ice and shake well for 10 seconds. Hawthorne strain up into a chilled cocktail glass and garnish with a strawberry slice on the rim. *Rhubarb Syrup One cup of rhubarb cut into 1-inch pieces. Boil a cup of water and add the rhubarb. Cook until it breaks up. Fine strain out the solids and return to heat. Stir in a cup of sugar until dissolved. Cool and refrigerate in a sealed container. Moonshine Mule 1 oz Midnight Moon 1 oz ginger beer oz fresh lemon juice 1 oz simple syrup. Stir, serve over ice. Kitty Carlisle
Created by CocktailBuzz.com

oz Catdaddy Moonshine oz bourbon oz fresh lemon juice oz white crme de cacao Shake over ice for 30 seconds, strain into small cocktail glass

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Daddy's Manhattan
Created by Single Brothers

2 oz Catdaddy Moonshine 1- oz rye whisky oz sweet vermouth 2 dashes rhubarb bitters 1 dash Grand Marnier Stir, serve over ice and garnish with a Luxardo Maraschino cherry. Rose 75 1 oz Square One Botanical oz ruby red grapefruit Juice oz lavender syrup* 2 oz California ros sparkling wine Shake all ingredients, except champagne, in a cocktail shaker with ice. Strain into a champagne flute and top with ros sparkling wine. *Lavender Syrup In a small saucepan, boil 1-cup of water and add 2 tablespoons of lavender flower buds. Boil for 4-5 minutes and dissolve 1 cup of sugar into the mixture. Simmer for 5 minutes, remove from heat and let cool. Strain through a sieve into a container and refrigerate. GREY GOOSE LOrange Cosmopolitan 3 parts GREY GOOSE LOrange flavored vodka part Cointreau ounce cranberry juice Squeeze of lime from lime Orange twist Pour first four ingredients in order listed into a cocktail shaker with ice. Shake and strain into a chilled martini glass. Present with a orange peel.

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GREY GOOSE Classic Martini 3 oz Grey Goose Original vodka oz Noilly Pratt dry vermouth 2 Dashes Orange bitters In a cocktail shaker filled with ice add vermouth, stir well and then strain out excess. Add 2 dashes of orange bitters and Grey Goose. Stir well until the outside of the shaker is frosted and beaded with sweat. Strain into martini glass and garnish with 3 olives. GREY GOOSE Le Citron Caipiroska 1 oz GREY GOOSE Le Citron vodka 1 lime cut into eighths 1 ounce simple syrup or 1 Tsp sugar In the bottom of a glass shaker, place the lime and syrup, muddle thoroughly. Add the vodka and fill with ice. Shake vigorously. Pour ice and all into a rocks glass. Top off with more ice if necessary and a splash of seltzer or water. GREY GOOSE La Poire Peartini 2 oz GREY GOOSE La Poire flavored vodka oz DSaronno oz simple syrup oz lemon juice Add all ingredients to a cocktail shaker filled with ice. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into martini glass and garnish with pear slice. Bacardi Cuba Libre 1 part BACARDI gold rum 3 parts cola lime wedge Place ice in a serving glass. Add BACARDI and cole. Stir gently and squeeze a lime wedge.

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Bahama Mama oz Lemon Hart Original Demerara rum oz Lemon Hart 151 Demerara rum oz coffee liqueur oz coconut liqueur lemon, juiced 4 oz pineapple juice Pour all ingrdients into a cocktail shaked filled with ice. Shake well. Pour into a collins glass filled with cracked ice. Garnish with a strawberry or cherry. Enjoy! Akvinta Summer Collins 2 oz Akvinta vodka 2 oz fresh sour (simple syrup and fresh lemon juice) 4 blackberries 1 oz soda water Muddle blackberries in short shaking glass or bar pint, add sour, Akvinta and ice. Shake vigorously and double strain into a collins glass filled with fresh ice. Top with soda and garnish with two skewered blackberries. Brazillionaire
Created by Tobin Ellis

1 oz LEBLON cachaa oz Cherry Heering 1 oz passion fruit puree 1 oz lime sour 8-10 cilantro leaves 2 drops Sriracha sauce Put all ingredients in a shaker, add ice, shake and double strain over ice. Garnish with a cherry.

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Sunkissed Caipirinha 1 oz LEBLON cachaa oz elderflower liqueur Dainzu Aloe Vera - lemon grass syrup fresh lime juice 1 oz fresh watermelon juice oz white grape juice pinch of Koppert Cress coriander Place all ingredients in a shaker, add ice and double strain over ice. Garnish with a pinch or Coriander Cress. Balcones Indian Paintbrush 1 oz Balcones Baby Blue oz Galliano oz lime juice
1 5

oz simple syrup

cherries Muddle 4 cherries and simple syrup then add Baby Blue, Galliano and lime juice. Shake and fine strain into a cocktail glass. Holiday Julep 2 oz Maker's Mark 1 scoop lingonberry preserves 2-3 dashes of Fee Brothers whiskey barrel aged bitters Muddle ingredients in a julep cup. Add crushed ice and stir until cup freezes. Fill cup with more ice and top off, forming a snowcone. Garnish with 2-3 sprigs of rosemary and grate a sprinkle of fresh cinnamon on top. Place a straw amidst the rosemary and enjoy.

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Jammin' Caiprihani 1 oz Ron Abuelo rum 4 fresh lime wedges oz pineapple juice oz simple syrup 2 oz club soda Muddle lime and simple in a collins glass. Add ice, rum, pineapple juice and top with club soda. Tiramisu Martini 2 oz Van Gogh dutch caramel vodka 1 oz Van Gogh double espresso vodka 3 oz half and half 5 drops Fee Brothers aztec chocolate bitters Add all ingredients plus ice to a shaker and shake. Strain into a martini glass garnished with 3 coffee beans. The Southern Fly 1 part Firefly sweet tea vodka 1 part spring water Combine in a tall glass over ice. Garnish with a lemon twist. The Amor Frizzante oz Gran Gala Triple Orange Liqueur 1 oz vodka oz peach nectar Prosecco Shake Gran Gala, vodka and peach nectar in a mixing glass and strain into a champagne flute. Top with prosecco and garnish with a slice or peach or two raspberries.

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The Cucumber Rain Refresher 2 oz Rain cucumber lime vodka 4 oz sweet & sour mix 1 oz ginger ale In a shaker, combine Rain vodka, sweet & sour mix, ginger ale, and ice. Shake and strain into a chilled martini glass. Garnish with a cucumber wheel. The Nutty Russian 1 oz Praline Pecan Liqueur 1 oz Rain vodka Cream Mix ingredients, pour over ice and strain into a cocktail glass. The RC Cooler
Created by Misty Kalkofen

1 oz Vida oz Velvet Falernum oz fresh lime juice 2 dashes whiskey barrel aged bitters soda Combine and serve tall on the rocks with a cilantro garnish. La Vida Buena oz Del Maguey Vida single village mezcal oz Carpano sweet vermouth 1 oz Aperol 1 oz Chinaco anejo tequila 1 dash orange bitters Crack a couple kold draft ice cubes into a pint glass. Fill the rest up with kold draft ice cubes and build all ingredients over ice. Stir very well and strain with a julep strainer into a rocks glass over kold draft ice. Garnish with a flamed orange zest.
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Belvedere Pink Whispered Vesper 2 oz Belvedere Pink Grapefruit oz Bols Genever Stir all ingredients over cubed ice and strain into a chilled martini glass. Garnish with a pink grapefruit twist. Enlightened Austin Martini 1 oz Tito's handmade vodka 2 oz fresh organic watermelon juice oz St-Germain elderflower liqueur Dash of agave nectar Hint of lime Shake all ingredients over ice and strain into a chilled martini glass. Garnish with a watermelon wedge. Sage Advice 2 ounces VeeV Aa Spirit 1 ounce fresh lime juice ounce simple syrup 5 cucumber slices (thin) 5 sage leaves Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with a cucumber slice. (Can also be served double strained in a chilled cocktail glass) Aviation 2 oz Old Raj red label gin oz Luxardo Maraschino liqueur oz Pages pure grape sugar syrup oz Pages parfait amour violet liqueur oz fresh lemon juice Shake all ingredients with ice and strain into martini glass. Gasnish with Luxardo Maraschino cherry.
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The Tamaulipas Margarita 2 oz Chinaco Blanco tequila 1 oz freshly squeezed lime juice 1 oz organic agave nectar Shake all ingredients with ice. Pour into ice-filled margarita glass. Garnish with a lime wheel on the rim. Picon Punch 2 oz Torani Amer oz grenadine oz brandy 4 oz soda water Coat inside of a glass with grenadine. Add Torani Amer and fill the glass with ice/ Top with soda water and stir. Twist the lemon peel over drink and garnish. Float brandy on top. Tomato Thyme
Created by Esteban Ordonez

2 parts Crop Organic Tomato vodka parts lemon juice parts simple syrup 5 ripe cherry tomatoes 1 splash Tomato Thyme essence Thoroughly muddle the cherry tomatoes in the shaker tin, add the remaining ingredients, and shake vigorously for 10 seconds. Strain into a chilled cocktail glass and garnish with a cherry tomato and a thyme sprig. Honey Sweet Tea 1 part Barenjager Honey liqueur 1 parts Sweet Tea vodka 2 parts chilled fresh brewed tea part fresh lemon juice Build Barenjager, Sweet Tea Vodka, chilled fresh brewed tea and lemon juice over ice. Serve in a collins glass with a lemon wheel.
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Raspberry Gimlet
Created by Esteban Ordonez

2 parts Crop Organic Artisanal vodka 1 part lime juice parts simply syrup part cointreau 5 raspberries Combine all ingredients in a shaker and shake vigorously for 15 seconds. Double strain into a chilled cocktail glass. Garnish with a lime wheel and a raspberry. Passion Potion 1 oz DonQ Gold 1 oz DonQ Limn 1 oz passion fruit puree oz lemon juice oz triple sec liqueur 3 basil leaves Shake all ingredients together until well chilled. Served up in a martini glass, garnish with a basil leaf. DonQ Mint-Less Mojito 2 oz DonQ Mojito 1 oz DonQ Cristal oz freshly squeezed lime juice oz simple syrup* Splash of sparkling wine In an ice filled shaker, combine the first four ingredients and shake vigorously for 10 seconds. Strain into a chilled cocktail glass and top it with the sparkling wine, garnish with a lime wheel.

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The Batiste Hemingway 1 ounces Batiste Rhum Agricole Blanc ounce lime juice ounce sugar cane syrup ounce grapefruit juice ounce maraschino liqueur Combine Batiste Rhum Agricole Blanc and ingredients in a shaker filled with ice, shake appropriately and strain into a chilled cocktail glass. Double Dare 3 oz Double Cross Vodka 1 slice jalapeo 2 lime wedges 1 oz blood orange juice oz agave nectar oz orange juice Muddle jalapeo and lime wedges with blood orange juice in a mixing glass. Add the rest of the ingredients and ice. Shake well and strain into a rocks glass filled with ice. Garnish with orange. 10 Cane Passion Fruit Daiquiri 2 oz 10 Cane Rum 1 oz fresh squeezed lime juice 1 oz simple syrup 1 oz passion fruit puree Directions: Combine 10 Cane Rum, Fresh Lime Juice, Simple Syrup, and Passion Fruit Puree into a mixing glass. Add ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with a lime wheel.

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Grenoble Paloma
Created by Todd Richman

1oz Green Chartreuse 1oz Ilegal Mezcal 4 slices of lime Dash of simple syrup Muddle all ingredients and shake with ice. Top with Grapefruit juice and club soda in a Collins Glass full of ice. South Peach Smash 2 oz Dos Maderas PX rum oz Xante Pear liqueur 1 lemon wedge 1 mint spring 1 oz Boiron peach puree Muddle the last four ingredients in a shaker then add rum and ice. Serve on ice and garnish with mint spring and a slice of peach. Caribbean Punch 2 oz Appleton Reserve rum I tbsp sugar 1 half lime Herbs Spices 1 oz Boiron pomegranate puree Mix all the ingredients in a punch bowl and leave then in maceration for an hour. Add ginger tea or water to taste. Serve on the rocks.

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Sheep Blood and Sand 1 oz Sheep Dip scotch oz Cherry brandy oz sweet vermouth 1 oz fresh blood orange huice Shake with Ice and serve up. Saturday in the Park
Created by Enzo Lim

1 oz Citadelle gin oz Aperol oz Lairds Applejack oz Green Chartreuse oz Mathilde Poire liqueur Crack solid (i.e., Kold Draft) ice cubes and half-fill a Boston shaker. Fill the rest of the way with solid cubes. Add all ingredients. Stir approximately 30 times. Strain into a coupe and garnish with a lemon peel. The Lansky
Created by Phil Casaceli

2 oz Citadelle Gin Reserve 3 or 4 dashes Fee Brothers Rhubarb bitters oz lemon juice oz Orgeat syrup 1 oz Mathilde Poire liqueur Fill martini glass with ice to chill. Add ingredients in written order to mixing glass. Shake 10-12 seconds. Empty martini glass and rim glass with lemon twist (skin size down). Strain into mixing glass. Twist peel over drink and rest on rim of glass.

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Elisir de Cognac
Created by H. Joseph Ehrmann

1 oz Pierre Ferrand Ambre oz Mathilde Cassis liqueur oz Small Hand Foods Pineapple Gum syrup (or 3 parts pineapple juice, 1 part simple syrup) 1 oz lemon juice 1 oz egg white Shaken and serve over ice in a rocks glass. La Belle Epoque
Created by Alex B. Smith

2 oz Citadelle Gin oz Mathilde Orange XO liqueur oz Green Chartreuse oz lemon juice 1 egg white 5 drops Peychaud's bitters Combine all but bitters, shake with ice & strain into a coupe cocktail glass. With a dropper, carefully drop several drops of bitters on egg white foam, and run a toothpick through to create heart shapes.

Mirgans Manhattan
Created Allen Katz

1 oz Mathilde Framboise liqueur 1 oz Rittenhouse Rye whiskey (100) 1 oz sweet vermouth 2 dashes Angostura bitters Marinated cherry (garnish) Stir ingredients over ice and strain into a chilled cocktail glass. Garnish with a marinated cherry.
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A Currant Affair
Created by Eryn Reece

1 oz Citadelle gin oz Mathilde Cassis liqueur oz fresh squeezed lemon juice oz cream sherry Pinch of ground cardamom Add Citadelle, Mathilde Cassis, Lemon, Sherry, and cardamom to a shaker tin. Shake and double strain into a coupe. Garnish with a skewered lemon wheel with 3 blackcurrants in the center, so currants lay in the bowed out center of the lemon. Lay on the rim on the glass. Smoked Pear
Created by Brian Matthys

1 oz Citadelle gin oz Lillet Blanc oz Mathilde Poire liqueur oz Mathilde Framboise liqueur oz Del Maguey Chichicapa mezcal Add all ingredients to a mixing glass with ice. Stir continuously for approximately 20 seconds. Strain into a cocktail glass and garnish with a flamed orange twist. Economic Punch
Created by Jonathan Pogash

1 oz Plantation Rum Grande Reserve 5 Year Old oz Mathilde Peche liqueur oz Apricot liqueur oz pomegranate juice Shake well and strain over ice in chimney glass. Garnish with an orange twist.
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Margarita 2.0 2 oz Sombra oz lime juice oz grapefruit juice oz St-Germain 1 barspoon of agave nectar 3 cucumber slices Add the cucumber slices, citrus and agave nectar to a mixing glass and muddle. Add spirits then ice. Shake and strain into a chilled coupe. Garnish with a grapefruit twist. A Beer and a Smoke 1 oz Sombra oz lime juice pinch of celery salt 4 dashes of Cholula pinch of kosher salt grated lime zest grated orange zest 12 oz of lager: Corona, Pacifico, ect. Rim a pilsner glass with celery salt and ground pepper. Add the Sombra, lime juice and spices. Top with beer and garnish with freshly grated orange and lime zest. Rhum J.M Ti Punch 2 oz J.M Blanc oz J.M Canne syrup Juice of a lime Build the cocktail in an old-fashioned glass and swizzle ingredients. Add ice and the squeezed lime into the drink as the garnish.

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Rhum Clment Presidente 1 oz Clment V.S.O.P. rhum 1 oz Clment Crole shrubb oz sweet vermouth A drop of grenadine Pour the ingredients together in a cocktail shaker with ice and shake hard for 10 seconds. Strain into a chilled cocktail coupe and garnish with a flamed orange peel or a lemon twist. Breaking the Law
Created by Greg Seider

muddle 1 cucumber slice 1 oz Ilegal mezcal reposado 1 oz Dimmi italian cordial oz lime juice oz chipotle chili agave 2 dash summit summer orange bitters Shake, double strain in collins glass top with soda Garnish with grated orange zest. Poor Richard's Sherry Rooteree
Created by Christian Gaal

1 oz Root 1 oz Harvey's Bristol Cream sherry 3 dashes Peychaud's Aromatic bitters 1/6th Granny Smith Apple, Diced 1 cup crushed Ice, small wineglass Muddle apple in mixing container, add equal parts Root and cream sherry, stir well. Fill wineglass with crushed ice, adding a small handful diced apples. Pour mixture through a fine mesh strainer, garnish with three dashes Peychaud's Bitters; smile. (Note: The 1/6 granny allotment embraces both muddle and garnish.)
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Prince Farrington Punch


Created by Phoebe Esomon

1 oz Root 1 oz Brugal Anejo rum oz Tamarind pulp* oz fresh lime juice 1 Dash Falernum 1 Dash Regan's #6 Orange Bitters 2 oz Whole Foods 365 Brand Ginger ale Thin lime wheel garnish Methodology: Assemble all ingredients except ginger ale in mixing container. Shake, double strain over rocks into rocks glass, top with ginger ale. Garnish with thin lime wheel. Reverse Martini 5 parts Noilly Prat Dry 1 part Bombay Sapphire Pour ingredients into a shaker with ice. Stir well and strain into an ice-filled wine glass. Garnish with a lemon twist. The Holland House Martini 50 ml Old Dutch Genevre 20 ml fresh lemon juice 20 ml Maraschino Liqueur 20 ml MARTINI Rosato Shake all ingredients and double strain into a martini glass. Garnish with a lemon twist and a cherry. Rosato Royale 1 part MARTINI Rosato 1 part MARTINI Prosecco Build and serve in a wine glass with ice. Garnish with a raspberry.

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BENEDICTINE Noblesse 1 parts BNDICTINE Liqueur part MARTINI & ROSSI Extra Dry vermouth part simple syrup part fresh-squeezed lime Juice 1 part cranberry Juice Lime wedge Pour all ingredients into a mixing glass filled with ice. Shake with ice and strain into a martini cocktail glass. Garnish with a lime wedge.

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Cocktail Recipe Index

Index

Recipes
Toast to Tales of the Cocktail Death in the South Pacific Once upon a Time Peters Planters Punch Self-Imposed Prohibition Punch The Sazerac 7 8 8 9 9 Bax vs Clift: Progressive Techniques from Tippling Club & Der Raum Japanese Michelada Smokey Old Bastard Mbs Apple Pie Velvet Fog 19 20 20 20

Big Fish, Small Pond - A Guide to Armagnac, Frances First Brandy Self-Publishing DArtagnan 12 Filby Gascon Redhead 12 Botanical Garden Cubeb Berry Snapper Art of the Aperitif: Exploring Pre-Prandial Spirits, Wines and Cocktails Citrus Fizz Vermouth Shrub 12 Pell Mell Punch Gavin 13 Rosa Verde #3 A Shot of Black Stuff - Amazing Amaros Brandies of Jerez and Brilliant Bitters The Andalusian Bax Beet Pinot 13 El Sueno Prohibido Averna Pineapple Shrub 13 Kiwi Collins 14 Civilization Begins with Distillation Corzo Margarita Rocks 14 The Auld Alliance The Pacific Rim 14 The Black Nail At Full Sail: The History and Application of Spirits at Proof, Navy Strength and Overproof Gimlet 15 Newark 15 Royal Million 15

21 21 22 22 22

23 23 23 23

Creative Cocktails and the Power of Brainstorming Southern Persuasion 24 Planters Punch Berry Cup 24 Bollywood 25 *Bollywood Pre Mix 25 Bariana: The Golden Age of French Cocktails **Coconut Rose Foam 25 Anglers Cocktail 16 The Eggpire Strikes Back Louis Quina Cocktail 16 G & Me 26 Louis Special Cocktail 16 Coffee cocktail 26 Whisky Flash 17 Clover Club 26 Globe 17 The Fine Art of Crafting Your Own Little Sister 17 Charm, Magic and Flair Behind the Bar Jumbies Southern Villa 27 Bartending Fun-da-mentals Cecil Baker 18 Jumbie Tea 27 Corpse Reviver No. Blue 18 The Fine Art of Negotiating a Deal WYBMADIITY 18 Gin & Tonic 27 Vodka & Soda 28 Bartending in the 1940s, 1950s & 1960s Bombay Ruddy Mary 19 Bitter Admiral 28 BBC 19

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Index

The Hows and Whys of Cocktails: The Flavor Trip Alaskan Sour Surprise 28 An Exploration of Techniques, Ingredients, and Methodology Miracle Cucumber Gimlet 28 French Pearl 37 Cucumber Gimlet 29 Ichigo/Ichie: One Chance/One Meeting The F Word: Flair of Mixology The Way How to Synchronize the Zamboni 29 Bartenders Mind/Body Masataka Swizzle 37 From Convicts to Cocktailians: The Japanese Boulevardier 38 Release of Australian Flavour Mint Julep Nitro Sorbet 29 I Hate Vodka, I Love Vodka The Killer Bee 30 Apple Martini 38 Gin Cocktails - From the lost and forgotten classics to the new contemporary Black Cherry Ramos Cucumber Surprise Fizz Lady Marmalade Tom Collins White Lady Whisper Vesper 38 Sex On The Beach 38 The Harvey 39 Intellectual Property Martini Martini Martini Vesper 39 39 39 40

30 31 31 31 32

The History, Science and Creativity International Barman of Mystery: The Behind Essential Oils and Extracts Maiden Hair Punch 32 Saga of Joe Scialom Experimental Corpse Reviver 32 Suffering Bastard 40 Plymouth Julietta 40 Hollywood Cocktails: Louisiana Style Sazerac 33 The Julep Story from 1488 to Present Absinthe Suissesse 33 Julepum Stomachicum 41 Infused Julep 41 The Hotel Grunewald, Roosevelt and Mint Julep 41 Fairmont - Over 100 Years of Cocktail History Brandy Julep 41 Sazerac 33 Keeping Ahead in an Online World Ramos Gin Fizz 34 Mackenzie Cocktail 42 How French Products Contribute to Cocktails Blue Moon The Ford Cocktail Charlie Lindbergh Cocktail Cats Eye Sands of Life 42 Ladies Only - Hands on with Tony Abou-Ganim Moonshine Punch 42 Cosmo 43 Smash 43 Passion Punch 43 Pisco Sour 43 35 Blood & Sand 44 35 La Verdad (The Truth) About Mezcal 36 its Past and its Future Red Ant River Swizzle 44 36 Gumptions #2 Cocktail 44 36 Oaxaca Old Fashioned 44 34 34 35 35 240

How to be Interviewed for Print, Television & Radio Perudriver Margarita Rear Admirals Grog 2.0 How to Give Great Presentations Clubland Green Goddess

Index

Rolling Out the Red Carpet for Rookies Liquid Disc Jockey - Controlling the Flow of Any Room Bitters make a difference - #1 54 Five Dragon 45 Bitters make a difference - #2 54 The Many Faces of Canadian Whisky Bitters make a difference - #3 54 Canadian Bacon 45 Bitters make a difference - #4 54 Rye & Ginger Revisted Again 46 Sidecar 54 The Mastery of Wisdom Behind the Bar Gimlet 46 Negroni 46 Quiet Storm 46 The Mysteries and Secrets of Distilling in Cognac, the Cellar Masters Essential Work and Classic Cognac Garlic Affair 47 French 75 47 Between the Sheets 47 Godfrey 48 Rum Running - Contraband, customs and taxes. How alcohol became contraband from the past to present. Aejo Candido 55 Rum Runner 55 Twelve Mile Limit 55 Science of Stirring Manhattan 56

Sensory Analysis: A deep dive into how we experience taste and smell with spirits Rubiano Cocktail 56 New Tales for Old Cocktails: Techniques The Blue Reviver 56 and Problems of Historical Mixography Punch Royal 48 The Smooth and Creamy Queue de Chanticleer 49 History of the Fern Bar Tropical Itch 49 The Lola Granola 57 Western Sour 49 Maudes Berry Bomb 57 California Root Beer Float 57 The Other Side of the World Old Fashioned 50 Social Media: Creating Cocktail Legends Galangal Caipirinha 50 Improved Summer Sour 58 Brasil Basil Smash 50 Homeward Bound 58 Sodas Influence on Cocktails Plate and Glass, Finding Harmony A Stone's Throw 51 Wet Grave 58 Smokin Tutu 51 Bite Cocktail 59 Smore Rum 51 So You Want to Be A Consultant: 1100 BC 51 What it Really Takes Tazza dEva The Pre-History and Evolution of Gin Blue Mountain Daiquiri Jasmine 52 Tiki Now! The New Breed of Tiki Bar Prohibition & Gin Hilo Hala The Last Word Cocktail 52 Swains Swill Satans Whiskers Cocktail 52 Panah Manah Pineapple Julep (adapted from Jerry Thomas 1862) 53 Umami in Cocktails Fifth Sense Religious Spirits The Last Word 53 Caesar Vieux Carre 53

59 59 60 60 61 61 61

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Index

Queens Road 74 Mexican Firing Squad 75 Mrs. Draper 75 Zacapa Old Fashioned 75 Ginger Apricot Daiquiri 75 The Bone 76 Bar Room Brawl and After Party Slow Painful Screw 76 presented by Grand Marnier Starboard Light 76 DUTCH KILLS - NYC The Don Johnson 76 The Concertina 66 Cable Car 77 La Chouette 66 D&D Mai Tai 77 THE RICKHOUSE SAN FRANCISCO Dita Von Teese at the House of Blues The Cordon Cobbler 67 Cosmopolitan 77 The Oaxacan Witch Doctor 67 Jalapeno Margarita 77 THE DRAWING ROOM - CHICAGO Cointreau Teese 78 Christmas Card from a Hooker 67 Cointreau Margarita 78 The Red Light 68 The DRAMBUIE Rusty Nail: Revisited, DRINK BOSTON Revived & Remixed Alicante 68 Enc(rust)ed Nail 78 Mission of Burma 68 Rusty Compass 78 Word of Mouth Marketing Attend this seminar and grow your brand Order of the Amazon 62 Basil Gimlet 62 The Hurricane 62 The Hemingway 63 THE VARNISH LA Southern Nail RX 100 Julep 68 New York Nail (AKA Scotland Yard) 100 Rue De La Marguerite 69 Rusty Nail The Florida Room FL Grey Goose presents Behind the Bar, Cascade Cobbler 69 Beyond the Bar The Aggrolite 69 GREY GOOSE La Poire Tuscan Pear Benedictine Secret Society Dinner Alchemist Punch Vieux Carre Monks Sour BNDICTINE Monte Cassino The Boothby Joses Bronx The Day Bell The Ada Coleman Shot in the Dark The Rosy Sinclair Valentinos Demise The Mary Pickford Clubland The Continental 70 70 70 71 71 71 72 72 72 73 73 73 74 74 GREY GOOSE Mid-Summer Martini GREY GOOSE Le Citron Martinez Bianco GREY GOOSE LOrange Surf Spritzer GREY GOOSE Origin GREY GOOSE La Poire Wandering Poet GREY GOOSE Le Citron Jardin Vert GREY GOOSE LOrange Between the GREY GOOSE Le Citron Jardin Vert Milagro USBG Competition Ay Carbon Bonita The Brat Stop Cherilmilagro Fiesta Fatale Gingers Lost Island Grove Smash 83 83 84 85 85 86 86 79 79 79

Cocktail Hour presented by Diageo

80 80 80 81 81 81 82 82 82

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Index

Makakilo Margarita Margarita de Lavender Pearl of Wisdom Pride of Pilsen Roasted Chili Pineapple Margarita Rosa Sun & Spice Valley Fever New Orleans Cocktail Tour

87 87 87 88 88 89 89 89

Paulas Margarita Apples n Oranges Austin Cosmo The Yellow Rose Balcones Fault The Corazon Paloma Enlightened Austin Martini

97 97 97 98 98 98 98

Summer in Paris Luncheon

The Last Word 99 The St-Germain Cocktail 90 The Herbsaint Frappe 99 Sangria Flora 90 Traditional Absinthe Cocktail 99 The Pink Panther 99 Ricard Midnight Petanque Sao Tropez 90 The French Connection 99 French Kiss 91 The Queen Bee 100 Classic Ricard Cocktail 91 Absinthe Frappe 100 Dubonnet Royale 100 Spirited Award Ceremony Death in the Afternoon 100 Brandy Alexander 91 BE PAMPLEMOUSSE 100 White Russian 91 French Pear 101 Vodka Gimlet 91 Welcome Reception presented Greyhound 92 by Beefeater Gin Rob Roy 92 Perfect Lady 101 Spirited Luncheon Series Negroni 101 Cognac and Blues Luncheon Summer Gin Cup 102 Cognac Summit 92 New London Punch 102 Ritz Cocktail 92 Almond Iced Tea 102 Mojito VSOP Fresh N3 93 Lapsang Martinez 103 Sidecar 93 Triple Citrus Gin & Tonic 103 Pimp My Julep 2010 93 Beefeater Summer Gin & Tonic 103 Eco-Celebrations Luncheon Jasmine Cocktail 103 Blood Orange Margarita Ginger Jade Gimlet Summer Thyme Lemonade Pear Sparkler Seed to Glass Luncheon Toekay Cocktail 95 Johnnys Jumpin Punch 95 Spirit of Texas Luncheon Rumble Tea Indian Paintbrush Lheure dOrange Ojen-eyson 96 96 96 97 94 94 94 95 William Grant & Sons Presents: A Promenade of Jubilation aka The Tales House Party Stormin Norman Hotel Street Tea (For Two) Lillet Blanc Sangria Le Besonville Coal Cracker Buck Baby Manhattan Little New York Sour Strawberry Port Cobbler Babylon Gimlet 104 104 104 105 105 105 106 106 106

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Index

Worldwide Cocktail Excursion presented by Beam Global Spirits and Wine Jim Beam Black Smash Knob Creek Old Fashioned Hornitos del Toro Raspberry Ginger Effen Fresh Start Effen Bliss 107 107 107 108 108 108

Boucherie Number Eleven Cup (Welcome Cocktail) Aperol Americano (First Course) Preto Deto (Second Course) Tum Tum Mule (Third Course) Occams Second Thought (Fourth Course) Ipanema Flip (Fifth Course) Bourbon House Madame Devalier (Welcome Cocktail) The Fifth Taste (With Hors doeuvres) Besame Mucho (First Course) El Cortijo (Second Course) Eleventh Hour (Third Course) The Cocoa Whip (Fourth Course) Broussards 121 122 122 123 123 124 124 124 124 125 125 125 125 126 126 126 127 127 127 128 128 129 119 120 120 120 121 121 118 118 118 118 119 119

Laphroaig Smoke and Sour 108 Laphroaig Westering Home 109 CC NOLA SOUR 109 CC WIDOWS KISS 109 COURVOISIER Exclusif SIDECAR 109 Courvoisier Regent XV 110 Cruzan 9 NOVA 110 Cruzan Sinner or Saint 110 A Mano

Cara Mia Sour (Welcome Cocktail) Roccit Caesar (First Course) Finocchio e Grapetto (Welcome Cocktail) 112 Gin and Sin (Second Course) Tazzaperto (Antipasti) 112 The Maison Jerry Cocktail (Third Course) Signora Granchio (Primi) 112 Forty Mile Villa (Forth Course) Contrapunto (Secondi) 113 Caf Adelaide Caravan (Dolci) 113 Sparkling Cherry Bounce Arnauds Intro to Aperol (Second course) Leontine Aperitif (Welcome Cocktail) 114 Madeira Martinez (Third Course) Ti Punch LEBLON cachaa (First Course) 114 Vodka Michelada (Fourth Course) Windsor Cocktail (Second Course) 114 Strawberry & Sloe Gin Batida Dcolletage (Third Course) 115 Calcasieu Service dAbsinthe Operation Torch (Welcome Cocktail) Bacco IFC (First Course) Summer Cherry Bounce (First Course) 115 Charter Rose (Second Course) Santa Catarina (Second Course) 115 Brooklyn Local 1 (Third Course) Pink Chemise Cobbler (Third Course) 116 Bluesette (Fourth Course) La Fayette Cocktail (Fourth Course) 116 Genepi Liqueur with Brooklyn Stout Gabriels Share (Fifth Course) 116 Coquette Bombay Club Welcome Punch (Welcome Cocktail) French Rouge 75 (Welcome Cocktail) 116 Alaskan Sour (First Course) New Orleans Ti Punch (First Course) 117 Lemongrass Mojito (Second Course) Bombay Pegu Club Cocktail (Second Course) 117 Puff (Third Course) The Martinez Cocktail (Third Course) 117 Fourth Course Cocktail (Fourth Course) Rhubarb Ramos Fizz (Fourth Course) 117 Pop (Fifth Course) Squish (Sixth Course) 244

Index

Dickie Brennans Steakhouse B&Ks Citrus Teaser (Welcome Cocktail) 129 Paulina Meat Market Cooler (First Course) 129 Bees & Monks (Second Course) 129 312 Hearts 313 (Third Course) 130 H on the Fly (Fourth Course) 130 Midwest Summer Sangrita (Fifth Course) 130 Emerils Delmonico Run for the Roses (Welcome Cocktail) First Course Cocktail (First Course) Smoke and Ginger (Second Course) LEBLON Cachaa Peppered Smash Fig Ten (Fourth Course) A Star is Born (Fifth Course) GW Fins Pan American Punch (Welcome Cocktail) A Brazilian On Holiday (First Course) Watermelon Sugar (Second Course) The Slight Detour (Third Course) Atomized Bitters with a Tequila Finish Iris Le Shuttle (Welcome Cocktail) Pickle Back Three Ways (Second Course) Great Scott (Third Course) Beurre Fleuri (Fourth Course) Rojo Otro (Fifth Course) The Jas Man (Sixth Course) Jackson Alexeis Pleasure Club (Welcome Cocktail) 136 Yellowjacket (First Course) 136 Tio Dobles (Second Course) 136 Third Course Cocktail (Third Course) 137 Red Heering (Fourth Course) 137 Demerara Fizz (Fifth Course) 137 La Cote Brasserie Spicy Mango (Welcome Cocktail) Nutty Mexican (First Course) Pepino de Brasil (Second Course) The Fig Thing (Third Course) Tequila Sunset (Fourth Course) Aztec Manhattan (Fifth Course) 138 138 138 139 139 139 134 134 134 135 135 135 132 132 132 133 133 130 130 131 131 131 131

Le Meritage The Queens Sour (Welcome Cocktail) St. Charles Punch (First Course) Juan Collins (Second Course) Bertha (Third Course) Bobby Burns (Fourth Course) Ramos Gin Fizz (Fifth Course) Mikes On the Avenue Greetings and Salutations Punch Gnome Sweet Gnome (Second Course) Magnolia Blossom (Entre Courses) 1. Garden Old Fashioned 2. Robustold-Fashioned 3. Double Barreled Old Fashioned Tonys Coconut Batida (Finale Cocktail) Palace Cafe Golden Child (Welcome Course) Tales of the Palace (Amuse Cocktail) Yuzu Julep (First Course) Hibiki 12 Mizuwari (Second Course) Yamazaki Pear Pleasure (Third Course) Pelican Club Alfonso Cocktail (Welcome Cocktail ) Second Course Cocktail (Second Course) The Flying Dutchman (Third Course) Reflections on a Glass of Wine Drum Shag (Sixth Course) Redfish Grill Anacaona Aperitif (Welcome Cocktail) Islay Altea (Amuse Bouche) Cerro Quemado (First Course) Girl from Ipanema/Garota de Ipanema Quimby Fizz (Third Course) Pineapple Shooter (Fourth Course) Restaurant August Riviera Sunrise (Welcome Cocktail) Common Mans Reviver (First Course) Miracle Cocktail (Second Course) Pork Futures Cocktail (Third Couse) The Magic Hour (Fourth Course) Crme Yvette (Fifth Course) 149 149 150 150 150 150 147 148 148 148 149 149 145 145 146 146 147 144 144 144 145 145 142 142 143 143 143 144 140 140 140 141 141 141

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Index

Rio Mar Ugartes Fall (Welcome Cocktail) Curitiba Winter (First Course) Zachilla (Second Course) Aejo Cobbler (Third Course) The Wedderburn (Fourth Course) Beignet Crusta (Fifth Course) Sazerac Restaurant The Deshler Cocktail Un touriste passif (First Course) Cachaca Passion Fruit Shrub Dubonnet Collins (Third Course) LEBLON cachaa Bombshell Zo Rouge No. 10 (Welcome Cocktail) El Sabroso (First Course) Black Shrubb (Second Course) Pepino Fresco (Third Course) Blackberry Ginga (Fourth Course) Caribbean Passion (Fifth Course) 154 155 156 156 157 157 153 153 153 154 154 151 151 151 152 152 152

Bacardi Multi Cordials-Classic to Contemporary Tasting Room DRAMBUIE Rusty Nail DRAMBUIE Crushed Nail BNDICTINE Singapore Sling DISARONNO Intertwined B&B Babbling Brook BNDICTINE Monte Cassino TIA MARIA WHITE RUSSIAN

164 164 164 164 165 165 165

Brugal Rum Tasting Room Santo Libre 165 Cabana Cachaa Cocktail Olympics Rio Passion 166 Casa Noble Tasting Room Organic Margarita 166 Cast Your Vote at Lairds Election Day Brunch! White Tigers Milk 166 Presidents Cup 167 Jersey Shore Breakfast 167 The Classic & Vintage Pool Parlour J.M Gold Daiquiri Made in the Shade Porkys Smash Top Cat Avant Lightning Collins Pepino el Pyu 167 168 168 169 169 169 170 170 170

99 in the Shade Tasting Room Crimson Pirate 160 Lava Flow 160 Caliente Mango Freeze 160

ABSOLUT Bloody Mary Bar Absolut Bloody Mary 161 Sherry Mary 161 Farmers Market Mary 161 The Dalmore Tasting Room Blood and Sand Akvinta Tasting Room Mediterranean Luxury 162 Engineering Gin Seattle Southside Aperitif Bar With Martini & Rossi MARTINI Rosato and Pomegranate 162 Firefly Iced Tea Bar MARTINI Bianco and Soda 162 Grand Marnier Tasting Room MARTINI Bianco and Green Tea 162 Grand Smash Grandma Crusta The Art of American Whiskey from Heaven Hill Grand Margarita The Final Ward 163 Grappa: The Spirit of Life Bernheim Cooler 163 Sandros Garden Mellow Manhattan 163 Pernacchia Punch Trifecta Lemonade 163

171 171 171 172 172

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Index

Stirrings Tasting Room Hendricks Gin Tasting Room Blueberry Buck 172 POM Martini 182 Birds Eye View 173 Bluegrass Special 182 Peach Fuzz 182 Lunazul Tequila Tasting Room Loop Tonic 173 Suntory Presents Blending Harmony Saramago 173 with Nature Cherry Blossom Cobbler 183 Mezcal, Mezcal, and Mezcal Cocktails! The Guvnor 183 No Se Que 174 Mizuwari 183 Port Wine Cocktail #3 174 Midori Melonaide 183 The Other Word (La Otra Pallabra) 174 Barrio Viejo 174 Team Spirits Imports and Friends Tasting Room Short Rib 175 Street Car 184 Moonshine Mixology: Catdaddy Bar Chef St. Lucian Smash 184 Chinese Bootlegger 175 St Lucian Sage Swizzle 184 The Last Kiss 175 Carribean Sidecar 185 Moonshine Mountain Punch 176 Relief Punch 185 New Amsterdam Gin Tasting Room There and Back Again: Dos Maderas Fat Tuesday 176 Rum, The Worlds only Dual-aged Rum French Quarter 177 El Quijote 186 Caribbean Punch 186 The Official hum Lab Tres Nacional 177 Spanish Cobbler 186 VeeV Poolside Eco-Lounge Oxley Gin Tasting Room Red-Snapper 177 Sage Advice 187 Last Word Cocktail 178 Superfruit Summer 187 Silver Streak Cocktail 178 William Grant & Sons Mixability Lillet Sangria 187 Pernod Absinthe Green Hour Opal 178 Wodka Polska BarSol Pisco Punch 178 Against the Grain Absinthe (Special) Cocktail 179 Death by Misadventure Rmy Cointreau USA [Yellow Tail] Tasting Room Peppegano 179 The Riverina Cobbler Pineapple Cosmojito 179 The Yellow Tale Zapple 180 A Cautionary Tail Islander Ice Tea 180 Smoking Jacket Sailor Jerry Rum Tasting Room Tijuana Jerry 180 Riddle Wrapped in a Mystery Inside an Enigma Secret Sherry Societys French Toast French Toast Flip 181 Haughtiness Heddon Smoke and HoneyMichael Collins Irish Whiskey and Barenjager Honey Liqueur COCKTAIL FRESH MARKET Mira Bella 181 Akvinta Summer Collins Sweet Fiesta 182 Auckland Summer Punch 247 188 188 188 189 189 190 190

Summer Sage

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Index

Broken Mary Bees Knees Clement Rhubarb Rhum Rhequisite Coole Cabana Crop Cucumber Dill-icious! Farmers Runway Funkin Effen Pear Martini Inka Sangria Lime and Pear Panya Old Fashioned Daiquiri Organic Margarita Pear of Roses Red Cruise Bramble R.A.F. Salon Punch ZU Orleans Punch

194 195 195 195 196 196 196 197 197 197 198 198 198 199 199 199

THE STRAIGHT POUR RADIO SHOW French Toast Flip 200 Jerezini 200 Mr. & Mrs. Cocktails Spirited Sunday Brunch Cumulus Fizz 201 Herbsaint Frappe 201 Missionarys Retreat 201 Monin Superfruit Aqua Fresca 202 TALES AFTER DARK Benchmark Mint Julep 202 Meukow Side Car 202 VIP & Media Suite Recipes Domaine de Canton Lunch The Gold Rush 203 Barsol Pisco Cocktail Apprentice Lunch Inka Sangria 203 Cointreau Cocktail Apprentice Lunch Afternoon Breeze 204 Oxley Brunch Oxley Breakfast Martini 204 Executive Lady 204 Van Gogh Breakfast Rosemary Sings the Blues 205 Early Riser 205 Berry Prussian Blue 205

Double Espresso Martini Paradijs Spice Caramel Apple Almond Joy Mango Bellini Dubonnet Royale Chester's Rum Punch Electric Strawberry The Vya Sobieski Hot Mama Classic Daiquiri Jack Rose Mekhong Forbidden Apple 360 Creme Brulee Martini Canne Ginger Patent Pending Farmer's Runway Cucumber Dill-icious! Corzo Margarita Rocks DEWARS Manhattan DEWARS 'New' Old Fashioned The Black Gold L'heure d'Orange The Art of Summer Consomee Mandarine Margarita Paula's Punch The Smoothest Gin and Tonic Self-Imposed Prohibition Punch Country Thyme August Sun *Heirloom Tomato Water Sassy Mary Strawberry Days *Rhubarb Syrup Moonshine Mule Kitty Carlisle Daddy's Manhattan Rose 75 *Lavender Syrup GREY GOOSE LOrange Cosmopolitan GREY GOOSE Classic Martini GREY GOOSE Le Citron Caipiroska

205 206 206 206 206 208 208 208 208 209 209 209 210 210 210 211 211 211 212 212 212 213 213 213 214 214 214 214 215 215 216 216 216 217 217 217 217 218 218 218 218 219 219

248

Index

GREY GOOSE La Poire Peartini Bacardi Cuba Libre Bahama Mama Akvinta Summer Collins Brazillionaire Sunkissed Caipirinha Balcones Indian Paintbrush Holiday Julep Jammin' Caiprihani Tiramisu Martini The Southern Fly The Amor Frizzante The Cucumber Rain Refresher The Nutty Russian The RC Cooler La Vida Buena Belvedere Pink Whispered Vesper Enlightened Austin Martini Sage Advice Aviation The Tamaulipas Margarita Picon Punch Tomato Thyme Honey Sweet Tea Raspberry Gimlet Passion Potion DonQ Mint-Less Mojito

219 219 220 220 220 221 221 221 222 222 222 222 223 223 223 223 224 224 224 224 225 225 225 225 226 226 226

The Batiste Hemingway Double Dare 10 Cane Passion Fruit Daiquiri Grenoble Paloma South Peach Smash Caribbean Punch Sheep Blood and Sand Saturday in the Park The Lansky Elisir de Cognac La Belle Epoque Mirgans Manhattan A Currant Affair Smoked Pear Economic Punch Margarita 2.0 A Beer and a Smoke Rhum J.M Ti Punch Rhum Clment Presidente Breaking the Law Poor Richard's Sherry Rooteree Prince Farrington Punch Reverse Martini The Holland House Martini Rosato Royale BENEDICTINE Noblesse

227 227 227 228 228 228 229 229 229 230 230 230 231 231 231 232 232 232 233 233 233 234 234 234 234 235

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