MINIBOSS Menu

Wagyu beef, grilled onions, aged cheddar, brioche bun, secret sauce

Roasted Forest Mushrooms, Pickled Shallots, Brie Cheese, Pain de Mie Bread

Red Sauce, Cheese Blend, Mushrooms, Black Olives, Pepperoni, "Secret Sauce"

Red Sauce, Cheese Blend, Smoked Canadian Ham, Pineapple, Pickled Jalapeños

Red Sauce, Cheese Blend, Pepperoni

Malt Vinegar Aioli

Buffalo sauce, served with housemade roasted garlic ranch

Chipotle vinaigrette, cilantro leaves

Red Sauce, Burrata, Preserved Heirloom Tomatoes, Basil

Spinach, Romaine, Beets, Pears, Shaved Parmesan, Roasted Walnuts

House Blend of Spices

Basil Pesto, Grilled Corn, Black Olives, Red Onions, Cotija Cheese

Red Sauce, Mozzarella, Fontina, Herbed Whipped Ricotta

Red Sauce, Cheese Blend, Pepperoni, Pickled Jalapeños, Hot Honey Drizzle

Chicken, Garlic Sauce, Red Onions, Green Bell Peppers

Red Sauce, Pork Sausage, Pickled Calabrian Peppers, Hot Honey Drizzle

Roasted Forest Mushrooms, Truffle Oil

8" x 10" Detroit Style Pizza - Red Sauce, Pepperoni

8" x 10" Detroit Style Pizza - Red Sauce, Burrata, Preserved Heirloom Tomatoes, Basil

8" x 10" Detroit Style Pizza - Red Sauce, Mozzarella, Fontina, Burrata, Herbed Whipped Ricotta

8" x 10" Detroit Style Pizza - Red Sauce, Pork Sausage, Pickled Calabrian Peppers, Honey

1 spoon Aperol Lychee\n1.5 oz Banks Rum\n.5 oz Midori\n.5 oz Cucumber Syrup\n.5 oz Lime Juice\nTop w/ .75 oz Liquid Alchemist Coconut\n\nMethod: Swizzle\nGarnish: Pandan Leaf

1.5 oz Espolon Blanco.75 oz Chinola PAssion Fruit Liqueur.5 oz Lapsang Souchong Syrup.75 oz Grapefruit.75 oz LimeTop w/ SquirtMethod: Shake and StrainGlass: Collins w/ Cubed IceGarnish: Lime Wheel upright Long Straw

1.5 oz Wheatley Vodka\n1 oz Soursop Syrup\n.5 oz Fee Falernum\n.5 oz Lemon Juice\n3 Dashes Malic Acid\nTop w/ Jones Green Apple Soda\n\n\nMethod: Shake and Strain Top w/ Green Apple Soda\nGlass: Collins (5 ice cubes)\nGarnish: Monster straw with Lip Candy

1.5 oz Jameson Black Barrel\n.5 oz Rittenhouse Rye 100\n.5 oz Giffards Creme de Banane\n.5oz Brown sugar Syrup\n1 Dash Bitter Queens Chinese 5 spice Bitters\n3 dashes Reagens Orange Bitters\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Orange Peel Express and Float

1.5 oz Beefeater Gin\n.25 oz Combier Kummel\n.5 oz Mango Syrup\n.75 oz Ginger Miso Syrup\n.75 oz Lime\n3 Dash Angostura Bitters\nTop w/ Choya Ume Soda\n\nMethod: Shake and Strain Top w/ Choya Ume Soda\nGlass: Collins (5 Ice Cubes)\nGarnish: Ginger Candy Skewered Angostura Bitters dashed on Ginger (Long Straw)

1.5 oz Espolon Reposado Tequila\n.5 oz Amaro Montenegro\n.25 oz Chareau\n2 oz Watermelon Syrup\n.75 oz Lemon Juice\n1 Drop Bubble Gum Extract

1.25 oz Four Roses Yellow\n.75 oz House Amaro Blend\n.75 oz Pineapple\n.75 oz Pomegranate Molasses\n2 dashes Angostura Orange\n\nMethod: Shake and Strain\nGlass: Rocks w/ Cubed Ice\nGarnish: Orange Peel Express and Upright Short Straw

Batch consists of:\n1.5 oz Monymusk Jamaican Rum\n0.5 oz Velvet Falernum\n5.5 oz Unsweetened Oat Milk

1.5 oz Werther's Washed Laird's Bottled in Bond Apple Brandy\n1 oz Green Apple Infused Carpano Bianco Vermouth\n.25 oz Licor 43\n1 Dash Hella Apple Blossom Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Dehydrated Apple drizzled with Caramel and Float

2 oz Bols Genever\n1 oz Blueberry Syrup\n1 oz Milk Syrup\n.75 oz Egg White\n1 Spritz Absinthe\n4 Dash Citric Acid\n\nMethod: Reverse Dry Shake\nGlass: Long Scream Skull (Crushed Ice)\nGarnish: 2 Blueberries Skewred Upright (Long Straw)

1.5 oz Hibiscus Vodka\n.75 oz Jon D. Taylor Velvet Falernum\n.5 oz Simple Syrup\n.75 oz Lemon Juice\n2 Dashes Bittercube Jamaica #2 Bitters\n\n\nMethod: Shake and Strain\nGlass: Rocks (Cubed Ice)\nGarnish: Lemon Peel Express and Upright

3.25 oz Batch (2 oz Barton Vodka, 0.75 oz Coffee Liqueur, 0.25 White Creme de Cacao, 0.25 oz Giffard Dry Curacao)\n0.75 oz Chai Syrup\n2 oz Almond Milk\n3 dash Angostura Bitters\n2 dash Saline Solution

2 oz Knob Creek Bourbon\n.5 oz Destillare Pomerganate\n.25 oz Yellow Chartreuse\n.25 oz Tempus Fugit Crème de Cacao\n2 Dash Regan's Orange Bitters\n\n\nMethod: Stir and Strain\nGlass: Potion Bottle and Rocks (Cubed Ice)\nGarnish: Smoke in Potion Bottle and Lemon Peel Express and Upright

1.5 oz Cinnamon Tequila\n.5 oz Marie Brizard Apry\n.5 oz Pineapple\n.5 oz Orgeat\n.75 oz Lime\n1 oz Apple juice\n\nMethod: Slush\nGlass: Slushy\nGarnish: No (Polypropylene Straw)

1.5 oz Roku gin\n.25 oz Chareau\n.25 oz Verjus Blanc\n1.5 oz Hi Chew Grape Syrup\n.5 oz Lemon\n1 Dash Scrappy's Lavender Bitters\nTop w/ Ramune Grape Soda\n\nMethod: Quick Shake and Strain\nGlass: Collins w/ Crushed Ice\nGarnish: Long straw

1 oz Bahnez Mezcal\n.5 oz Sfumato\n.5 oz Cherry Heering\n1.5 oz Pomegranate Juice\n.75 oz Lemon\n\nMethod: Shake and Strain\nGlass: Rocks w/ Cubed Ice\nGarnish: Burnt Cinnamon Stick Short Straw

1.5 oz Ketel One Peach and Orange Blossom\n.5 oz Bols Yoghurt Liqueur\n1.5 oz Blueberry Calpico\n.75 oz Lime Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: 2 skewered Blueberries

Batch consists of:\nRed Wine, Ruby Port, Grand Marnier, Water, Light Brown Sugar, Orange Juice, Orange Peel, Lemon Peel, Ginger, Cinnamon, Green Cardamom, Star Anise, Cloves, Black Peppercorns

1.5 oz Hine\n.5 oz Cio Ciaro\n.5 oz Gold Schlagger\n.5 oz Maple Syrup\n1.5 oz Cold Brew\n.25 oz Milk Syrup\n2 Dashes Fee Aztec Chocolate

1.75 oz George Dickel Rye\n.5 oz Braulio Amaro\n.5 oz Mr. Black Cold Brew Liqueur\n1 Dash Saline\n2 Dash Bittercube Bolivar Bitters\nPressed Mint Sprig\n\nMethod: Mint Sprig Press/ Stir and Strain\nGlass: Coupette\nGarnish: Slapped Mint Leaf Float

1.5 oz Wheatley Vodka\n.5 oz Italicus Rosolio Di Bergamotto\n.25 oz St Germain\n1.5 oz Soursop Syrup\n.75 oz Lime Juice\n1 dash Bittermen's Winter Melon Bitters\n\n\nMethod: Shake and Strain\nGlass: Rocks (Cubed Ice)\nGArnish: NO

1.5 oz Bengal Tea Urupuan Charanda\n.5 oz Damiana\n1 oz Liquid Alchemist Spiced Apple\n1 oz Apple Juice\n.5 oz Lemon Juice\n3 Dashes Corazon Bitters\n1 Dash Mole Bitters\n1 oz Whole Milk\n\nMethod: Pour 4 oz (Clarified Milk Punch)\nGlass: Rocks (Ice SPhere)\nGarnish: Half Cinnamon Sugar Rim

2.25 oz Batch (1.25 oz Mulled Wine Reduction, 1 oz Courvoisier VS Cognac)\n0.25 oz Lemon Juice\n2 dash Angostura Bitters\n2 dash Absinthe Ordinaire\nTop w/ Prosecco

2 oz Barr Hill Gin.5 oz Briotett Creme de Cassis.5 oz Verjus Blanc.5 oz LemonTop w/ 2 oz kombuchaMethod: Quick Shake and StrainGlass: Beer Glass w/ Crushed iceGarnish: Flower

1.75 oz Apple Spiced George Dickel\n.25 oz Pierre Ferrand Dry Curacao\n.75 oz Apple Cider Reduction\n.5 oz Maple Syrup\n.75 oz Lemon\n\nMethod: Shake strain\nGlass: Rocks\nGarnish: None

1 oz Lunazul Blanco Tequila\n0.25 oz Ginger Hibiscus Syrup\n2 dash Bittermens Hellfire Shrub

1.5 oz Espolon Blanco\n.25 oz Chareau\n1 oz Monin Prickly Pear\n.75 oz Small Hands Pineapple Gum\n9 Dashes Citirc Acid\n.5 oz Water\n2 dashes Jamaica #2 Bitters

1 oz Rittenhouse Rye\n0.25 oz Gingerbread Syrup

1.5 oz H by Hine\n.5 oz Velvet Falernum\n.5 oz Simple\n1 oz Verjus Blanc\n2 dash Bittercube Bolivar Bitters\n\n\nMethod: Stir and Strain\nGlass: Rocks (Ice Sphere)\nGarnish: Lemon Peel Express and Discard

1 oz Barsol Quebranta Pisco.5 oz Midori.5 oz Choya1.5 oz Cucumber Soda.5 oz Small Hand Foods Pineapple Gomme.75 oz Lime JuiceMethod: SHake and StrainGlass: Choya Container w/ 4 Green Rocks Glasses (Cubed Ice)Garnish: No

1.5 oz Skrewball Peanutbutter Whiskey\n1 oz Campari\n.25 oz Carpano Antica Vermouth\n.25 oz Tempus Fugit Creme de Cacao\n.25 oz Amontillado Sherry\n1 Dash Saline\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Snickers Pressed on Rim

1.25 oz Smirinoff Spicy Tamarind Vodka\n1 oz Espolon Blanco\n1.5 oz Mango Syrup\n.25 oz Royal Combier\n.75 oz Lemon Juice\n6 Drops Bittermen's Winter Melon Bitters\n\nMethod: Shake and Strain\nGlass: Espolon Bottle with Mario Sticker/ 4 orange rocks glasses\nGarnish: No

1.75 Bacardi Ocho\n.5 Lazarroni Amaretto\n.5 Tempus Fugit Creme De cacao\n2 Coco-Rice\n2 Dash feebros Black walnut

1.5 oz Espolon Reposado.5 oz Martini Ross0 Fiero4 oz Tang Mix3 Dashes Citric Acid.5 oz GrenadineMethod: SlushGlass: SlushyGarnish: Swirl Grenadine and straw

2 oz Pineapple Infused Espolon Blanco\n.5 oz Aurora Amontillado Sherry\n1 oz Egg White\n.75 oz Liquid Alchemist Cream of Coconut\n.75 oz Lime Cordial\n8 drops Ube Extract\nLet Rest For 30 Seconds\nTop w/ Topo Chico (Pour Through Center of Collins)\n\n\nMethod: Reverse Dry Shake\nGlass: Chilled Collins (NO ICE)\nGarnish: No (Long Straw)

1.5 oz Buffalo Trace\n.75 oz Pasubio Vino Amaro\n1.5 Blueberry Syrup\n.75 oz Lemon\n1 Dash Scrappy's Lavender Bitters\n\n\nMethod: Quick Shake and Strain\nGlass: Collins (3/4 crushed ice)\nGarnish: 2 blueberries Skewered (Long Straw)

1.5 oz St. George Pear Brandy\n1 oz Pineapple Juice\n1 oz Liquid Alchemist Cream of Coconut\n2 oz Green Apple Soda \n5 Dashes Citric Acid\n\nMethod: Shake and Strain\nGlass: Rocks (3/4 filled Cubed Ice)\nGarnish: No

1.5 oz Opuntia Prickly Pear Brandy\n.5 oz Batavaia Arrack\n.25 oz Bols Blue Curacao\n2 oz Soursop Syrup\n.5 oz Lime Juice\n6 Dash Malic Acid Solution\n\nMethod: Shake and Strain\nGlass: Rocks (Cubed Ice)\nGarnish: Skeleton hand pick coming out of glass (Short Straw)

1 oz Banhez Mezcal\n.75 oz Uruapan Charanda Blanco\n.25 oz Ancho Verde Poblano Liqueur\n.125 oz Tempus Fugit Crème de Menthe\n1.5 oz Pea Syrup\n.5 oz Lime Juice\n1 Dash Scrappy's Celery Bitters\n\n\nMethod: Quick Shake and Strain\nGlass: Collins\nGarnish: Upside down Cross (Long Straw)

1.5 oz Don Julio Blanco Tequila\n.75 oz Aperol\n.5 oz Licor 43\n.25 oz Campari\n.75 oz Pineapple Juice\n.5 oz Lime Juice\n.75 oz Orgeat\n\n\nMethod: SHake and Strain\nGlass: Don Julio Ceramic (Crushed Ice)\nGarnish: Pineapple Wedge Upright\n(1 Red Candy Streped Paper Straw & 1 Red Light Saber)

1.5 oz Thai Basil-Lemongrass Vodka\n.75 oz Fair Ginger Liqueur\n.25 oz Clement Mahina Coconut\n1 oz Harmless Coconut Water\n.5 oz Simple\n.75 oz Lime\n\nMethod: Shake and Strain\nGlass: Collins w/ Cubed Ice\nGarnish: Samurai picked ginger w/ Lime wheel Long Straw\n.

1.5 oz Gruven Vodka\n.5 oz Cocchi Americano\n.5 oz Velvet Falernum\n.75 oz Monin Blood Orange\n.5 oz Mango\n.75 oz Lemon\n2 dashes Angostura Orange\n\nMethod: Slush\nGlass: Footed PIlsner\nGarnish: Bloody Bones

1 oz Plantation Xamayca Rum\n1 oz Milk Syrup\n.5 oz Brown Sugar Syrup\n.5 oz Rittenhouse 100 rye\n.25 oz Ramazotti Amaro\n1 Whole Egg\n1 Dash Cherry Bark Vanilla Bitter\n2 Dash Bitter Queens Sasparila Bitters\n2 Dashes Vanilla Extract\nTop w/ Topo Chico and Gingerale\n\nMethod: Dry Shake and Strain Slowly Top w/ Topo Chico & Gingerale\nGlass: Long White Skull (Cubed Ice)\nGArnish: No (Long Straw)

1.5 oz Iichiko Saiten\n.75 oz Pierre ferrand Dry Curacao\n.25 oz St. germain\n1 oz Monin Cranberry\n.75 oz Egg white\n.5 oz Lemon Juice\n2 dashes Angostura Orange\n3 Dashes Pechyauds Barrel Aged

1.5 oz Chairmans Spiced Rum.5 oz Mr. Black Cold Brew Coffee Liqeuer.5 oz Giffard's Creme De Banane2 oz Banana MilkMethod: Shake & StrainGlass: Collins w/ Crushed IceGarnish: 1 Long Straw

2 oz Candy Corn Infused Vodka\n.75 oz Combier Orange\n.75 oz Pineapple Juice\n.75 oz Egg White\n8 Dash Malic Acid Solution\n\nMethod: Reverse Dry Shake\nGlass: Coupe\nGarnish: Powdered Blackberry stencil

1 oz Averall Damson Gin1 oz Espolon Reposado.75 oz Plum-Fish Sauce.75 oz Lime1 Dash Bangkok Betty Thai Bitters3 Dashes Scrappy's FirewaterMethod: Shake and StrainGlass: CoupeGarnish: Swedish Fish Speared

2 oz Batch (0.75oz Plantation 5yr / 0.75oz Batiste Gold / 0.5 oz Plantation OFTD)\n2 oz Batched Syrup (1 oz Ube/Coconut Orgeat\n1 oz Acid-Adjusted Pineapple Juice)

1.5 oz Roku Gin\n.5 oz Italicus\n.5 oz Lime Cordial\n4 oz Brazillian Limeade

1.5 oz Count Chocula Infused Rum\n.5 oz Cacao Butter Infused Bourbon\n.5 oz Tempus Fugit Crème de Cacao\n.25 oz Lazzaroni Amaretto\n1.5 oz Corn Milk\n1 Dash Regan's Orange Bitters\nExpressed Orange Peel (Shaken)\n\n\nMethod: Shake and Strain\nGlass: Cobbler\nGarnish: Corn Husk

1 oz Plantation 5 year.5 oz Kohana Kea Rum.5 oz Mount Rigi.75 oz Pistachio Orgeat.75 oz LemonMethod: Quick Shake and StrainGlass: Rocks w/ Crushed IceGarnish: Mint Sprig Short Straw

Batch Recipe is:\n6 oz Smith and Cross Rum\n3 oz Plantation Fiji Rum\n2 oz Licor 43\n1 oz Mr Black Coffee Liquor\n2 oz Lazzaroni Amaretto\n5 oz Turbinado Syrup\n6 oz Lemon Juice\n8 oz(Weight) Cream Cheese Spread\n14 oz Whole Milk\n5 Oreo Cookies\n\nMethod: Pour 4 oz\nGlass: Rocks (Ice Sphere)\nGArnish: Mini Oreo Wedged on Glass

2 oz Celestial Teas Bengal Spice Infused George Dickel Rye\n.75 oz Punt E Mes\n.25 oz Clement Creole Shrubb\n1 Dash Angostura Bitters\n1 Dash Bittermens Xocolatl Mole Bitters\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Orange Peel Express and Discard

1.5 oz Smirinoff Spicy Tamarind.25 oz St. Elizabeth All Spice Dram.25 oz Fee Falernum.75 oz Pineapple Juice.75 oz Lime Juice2 dashes Bitterqueens Bangkok BettyMethod: Shake and StrainGlass: Rocks w/ Cubed IceGarnish: Half Rim Tajin No Straw

2.25 oz Batch (0.75 oz Laird's Applejack, 0.75 oz Dolin Blanc, 0.75 oz Krogstad Aquavit)\n0.5 oz Lime Juice\nFat 0.5 oz Spiced Apple Syrup\n3 dash Bittermens Orchard Street Celery Shrub\n2 dash Hella Eucalyptus Bitters\n2 dash Saline Solution\nTop w/ Soda

1 oz Plantation Stiggins' Fancy Pineapple Rum\n1 oz Ming River Baijiu\n1 oz Guava Syrup\n.75 oz Lemon Juice\n2 Spritz Jasmine Water\n\nMethod: Shake and Strain\nGlass: Tea Cup w/ Jasmin Spritz and 1 ice cube\nGarnish: Dehydrated Pineapple Chunk Skewered

1.5 oz Barr Hill Gin\n.5 oz Venus Aquavit\n.5 oz Barenjager\n.75 oz Honey Syrup\n.75 oz Lemon Juice\n1 Dash Scrappy's Lavender Bitters\n1 Dash The Japanese Bitters - Shiso\n2 Spritz Kubler Absinthe in Glass\n\n\nMethod: Quick Shake and Strain\nGlass: 2 Spritz Absinthe Bear Glass (Crushed Ice)\nGarnish: Full Dropper of Pechyauds Bitters 3 Nastrusium Flowers Long Straw

Slivovitz\nLucky Falernum\nAmaro 14\nPineapple\nOrange Oleo\nCoca Cola\nLemon\n\nMethod: Milk Punch\nGlass: Coke Bottle Opened, Rocks Glass w/ Large ice cube\nGarnish: None

2 oz Bahnez Mezcal\n.75 oz Royal Combiner\n.25 oz Combier liquer de fruits rouge\n2 oz modern times cold brew coffee\n.5 oz cinnamon syrup\n1 dash Fée Bros aztec chocolaté bitters\nMethod: shake and strain\nGlass: chilled rocks\nGarnish: grated cinnamon

2 oz Appleton Reserve Rum\n.5 oz Cappelletti\n.5 oz Averna Amaro\n.5 oz Fig-Maple Gastrique\n2 dashes Angostura Bitters\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Orange Peel express and Float

2.75 oz Batch (2 oz Paddy's Irish Whiskey, 0.75 Banana Liqueur, Fat 1/8 oz Smith & Cross Rum)\n1 oz Guiness Syrup\n0.75 oz Lime Juice\n3 dash Angostura Bitters\n3 dash Angostura Chocolate Bitters

2 oz Strawberry Gin\n1oz Calpico\n1 oz Guava\n1 oz Lemon\n2 drops Vanilla Extract\n\nMethod: Shake and Strain\nGlass: Vampire Glass (Crushed Ice)\nGarnish: Pink Starburst Upright against Straw (Long Straw: Bloody)

1.5 oz Bahnez Mezcal\n.5 oz Marie Brizard Apry\n.5 oz Merlet Crème de Poire\n.75 oz Lemon\n.75 oz Honey Syrup\n.75 oz Egg White\n2 Dash Bittermen's Elemakule Tiki Bitters\n\nMethod: Reverse Dry Shake\nGlass: Coupe\nGarnish: Bee Pollen and Tajin

1 oz Cappalletti\n1 oz Dolin Genepy Des Alps\n1 oz Aurora Oloroso Sherry\n1 oz Lemon\nTop w/ Campo Viejo Rose\n\nMethod: Shake and Strain\nGlass: Collins w/ 4 ice cubes\nGarnish: Lemon Peel Express Upright Long Straw

2.75 oz Batch (1.5 oz Gilbey's Gin, 0.75 oz Licor 43, 0.25 oz Velvet Falernum, 0.25 oz Cherry Heering)\n1 oz Cardamom, Black Pepper, Marshmallow Syrup\n0.75 oz Lemon Juice\n1 oz Eggwhite\n4 dash Tiki Bitters\n2 dash Saline Solution\nTop w/ Soda (max 1 oz)

2.5 oz Batch (1.25 oz Lunazul Reposado Tequila, 0.5 oz Barbadillo Oloroso Sherry, 0.5 oz Hamilton Pimento Dram, 0.25 oz Amaras Verde Mezcal)\n1 oz Lime Juice\nFat 1/2 oz Ginger Hibiscus Syrup\n2 dash Bittermens Hellfire Shrub

1.5 oz Roasted Rice infused Banks 5 Rum\n.25 oz Licor 43\n4 oz Coconut-Rice Cream\n1 tablespoon Mango Popping Bobas\n\nMethod: Quick shake and strain\nGlass: Collins w/ Cubed Ice\nGarnish: Mango Bobas at bottom of glass Boba Straw

1.5 oz Plantation 3 Star Rum\n.5 oz Plantation Original Dark\n.5 oz Martini & Rossi Fiero \n1 oz Li Hing Mui Syrup\n.75 oz Lime Juice\n2 Dash Barrel Aged Peychaud's Bitters\n\n\nMethod: Shake and Strain\nGlass: Skull Bottle and solo cups\nGarnish: No

1.5 oz Sencha infused Iichiko Silhouette\n1 oz Japanese Bermutto Oka Kura Vermouth\n1 oz Roasted Rice Orgeat\n.75 oz Lemon\nTop w/ Choya Yuzu Soda\n\nMethod: Shake and Strain Top w/ Choya Yuzu Soda\nGlass: Rocks (Cubed Ice)\nGarnish: Green Tea Pocky stick

1.5 oz Laird's Applejack.25 oz Aurora PX Sherry1 oz Mango Syrup.75 oz Pineapple.5 oz LemonMethod: Shake and StrainGlass: Rocks w/ Crushed IceGarnish: Pineapple Frond Short Straw

1.75 oz Tromba Blanco Tequila\n.75 oz Grenadine\nFill with Orange Juice\n\nMethod: Build and Float w/ Grenadine\nGlass: Rocks (Cubed Ice)\nGarnish: Orange Moon

1.75 Wheatley Vodka\n.5 oz Lime Juice\nTop w/ Fevertree Ginger Beer\n\nMethod: Build Over Ice and Top w/ Ginger Beer\nGlass: Collins (5 Ice Cubes)\nGarnish: Lime Wheel (Long Straw)

0.25 oz Simple Syrup\nSmall Splash Water\n2 Dash Angostura Bitters\n2 oz Buffalo Trace Bourbon\n\nMethod: Build\nGlass: Rocks (Ice Sphere)\nGarnish: Orange Peel Express, Rim / Upright Ice Sphere After Express

2 oz Rittenhouse Rye 100\n.25 oz Simple Syrup\n3 Dash Peychaud's Bitters\n2 Spritz Absinthe In Glass\n\nMethod: Stir and Strain\nGlass: CHilled Rocks w/ Absinthe Spritz\nGarnish: Lemon Peel Express and Float

2 oz Espolon Blanco Tequila\n.75 oz Cointreau\n.75 oz Lime Juice\n.25 oz Tres Agave Nectar\n\nMethod: Shake And Strain\nGlass: Rocks Glass (Cubed Ice)\nGarnish: Half Salt Rim and Lime Wheel Float

2 oz Rittenhouse Rye 100\n.75 oz Carpano Antica Vermouth\n2 Dash Angostura Bitters\n\nMethod: Stir and Strain/ Build Over Sphere\nGlass: Coupette/Rocks Glass(Ice Sphere)\nGarnish: Luxardo Cherry Sink

1.5 oz Beefeater Gin\n.75 oz Campari\n.75 oz Carpano Antica Vermouth\n\n\nmethod: Stir & Strain if Up Build if Over\nGlass: Coupette (UP) Rocks (Sphere Ice)\nGarnish: Orange Peel Express and Float/Upright

1 oz Hine Cognac\n1 oz Rittenhouse Rye 100\n.75 oz Dolin Rouge Vermouth\n.25 oz Benedictine\n1 Dash Angostura Bitters\n1 Dash Peychaud's Bitters\n\nMEthod: Stir and Strain\nGlass: Coupette\nGarnish: LEmon Peel Express and Float

1.5 oz Buffalo Trace\n.75 oz Simple Syrup\n.75 oz Lemon Juice\n.75 oz Egg White\n2 Dash Angostura Bitters\n\nMethod: Shake and Dump\nGlass: Rocks (Cubed Ice)\nGArnish: Lemon Peel w/ Skewered Cherry (NO STRAW)

1.5 oz Midori\n.75 oz Lemon Juice\n.75 oz Cucumber Syrup\n.75 Egg White\n.5 oz Chareau\n.5 oz Pineapple Juice\n\nmethod: Reverse Dry Shake\nGlass: Coupe\nGarnish: 5 Drops Pechyauds Bitters carved in Circle

For promotion

Celebrate the adventurous flavors of Mexico with Smirnoff Spicy Tamarind. This spirit is expertly infused with the exciting taste of tangy tamarind, Mexican chiles, and a hint of lime. It is a perfect balance of sweet and spicy that will awaken your tastebuds. Smirnoff Spicy Tamarind is best served as a shot or as part of great cocktails for an adventurous night with your friends. Includes one 70 proof 1.75 L PET bottle of Smirnoff Spicy Tamarind. Please drink responsibly.

1 oz Passion Fruit Syrup\n1 oz Coconut Cream\n.5 oz Cinnamon\n.5 oz Lemon\nTop W/ Topo\n\nGlass: Collins w/ Cubed Ice\nGarnish: Umbrella Powdered sugar\nMethod: Shake and Strain

1.5 Aviation Gin\n.75 Cappalletti\n.75 Carpano Antica\n1 oz. Pineapple\n.75 Coconut Cream\n5 Dases citric acid\n\nquick shake & strain\nBeer glass \ncrushed ice\npineapple frond & short straw

1.5 oz City of London Gin\n.25 oz Allspice Dram\n1 oz Egg white\n1 oz Honeydew matcha\n.5 Coconut cream\n4 Dashes citric acid\n\nReverse dry shake, cobbler, matcha dusting

1 oz Espolon Reposado\n.75 Aperol\n.75 Bermutto Sake Vermouth\n.75 lemon\n.5 Fee Falernum\n\nShake, strain \nWine glass, top w/ Prosecco\nGarnish: Flower & straw

2 oz Bombay Premier Cru\n.5 oz Martini Rossi Fiero\n.75 oz Monin Blood Orange\n1 oz Lemon Juice

1.5 Highland Park 12\n.75 Campari\n.75 Mr. Black\n1 oz Cold Brew\n.25 Simple\n3 dashes Aztec Chocolate bitters\n\nhard shake & strain \nCobbler\n2 Coffee Beans

1.5 Bar Hill Gin\n.75 Ramazzotti Apertivo\n.75 Pasubio\n.25 Montenegro\n1 Dash Peychauds\n\nStir & strain\nCoupette\nLemon express, blueberry sink

1.5 oz Oxley Gin\n.75 oz Creme De Cassis\n.75 oz Marie Brizzard Apry\n.75 oz Egg White\n1 oz Lime Juice

1.5 oz Oxley Gin\n.5 oz Grey Goose.\n.25 oz Cocchi Americano\n.25 oz St. Germain\n1 dash Angostura Bitters

1.5 oz Buffalo Trace\n.75 Cynar 70\n.75 Nonino amaro\n2 Dashes Trinity bitters\n\nStir & strain\nCoupette\nOrange peel flag w/ cherry

2 oz rittenhouse rye 100 .25 oz simple syrup 3 dash peychaud's bitters 2 spritz absinthe in glass method: stir and strain glass: chilled rocks w/ absinthe spritz garnish: lemon peel express and float

1 oz Appleton's 12yr Rum\n1 oz Goslings Black Seal Rum\n1.5 oz Orange Juice\n1.5 oz Lime Juice\n1.5 oz Passionfruit Syrup\nTop w/ Soda Water\n\nMethod: Shake and STrain top w/ Soda Water\nGlass: Beer Glass (3/4 Crushed Ice)\nGarnish: Orange Peel Express And Upright

1.75 Buffalo Trace Bourbon\n.5 oz Lime Juice\nTop w/ Fevertree Ginger Beer\n\nMethod: Build in Glass and Top with Ginger Beer\nGlass: Collins (5 Ice Cubes)\nGarnish: Lime Wheel (Long Straw)

1.25 oz Cocchi Americano\n1.25 oz Carpano Antica Vermouth\n1 oz Marie Brizzard Apry\n.75 oz Lemon Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

1.5 oz Midori\n.75 oz Lemon Juice\n.75 oz Cucumber Syrup\n.75 Egg White\n.5 oz Chareau\n.5 oz Pineapple Juice\n\nmethod: Reverse Dry Shake\nGlass: Coupe\nGarnish: 5 Drops Pechyauds Bitters carved in Circle

1 oz Rittenhouse Rye 100\n1 oz Carpano Antica Vermouth\n1 oz Benedictine\n3 Dash Peychaud's Bitters\n1 Absinthe Spritz In Glass\n\nMethod: Stir and Strain\nGlass: Coupette

1.5 oz Rittenhouse Rye 100\n.75 oz Amaro Ramazzotti\n.5 oz Punt e Mes\n7 Dash Angostura Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Discard

1 oz Venus Aquavit\n1 oz Applejack\n.75 oz Carpano Antica Vermouth\n.25 oz Yellow Chartreuse\n1 Dash Angostura Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and FLoat

1.5 oz Knob Creek Rye\n0.75 oz Aperol\n0.5 oz Marie Brizard Apry\n3 dash Bitter Queens Tobacco Bitters\n2 dash Regan's Orange Bitters\n\n\nMethod: Stir and Strain\nGlass: Chilled Rocks Glass\nGarnish: Flamed Lemon Peel Express and Float

1.5 oz Wheatley Vodka\nTop w/ Preservation Bloody Mix\n\nMethod: Build over Ice\nGlass: Collins (Large Cubes)\nGarnish: Salt rim w/ 2 olives skewered

1 oz Cynar Amaro\n1 oz St. Germain\n1 oz Lime Juice\nTop w/ Prosecco\n\n\nMethod: Shake and Strain Top w/ Prosecco\nGlass: Coupe\nGarnish: Lemon Peel Express & Float

1 oz Sipsmith London Dry Gin\n1 oz Yellow Chartreuse\n1 oz Mauriin Quina\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: No

.75 oz Knob Creek Rye\n.75 oz Hine Cognac\n.5 oz Amaro Cia Ciaro\n.25 oz Turbinado Syrup\n2 Dash Fee Bros. Black Walnut Bitters\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Orange Peel express and twist

1.5 oz Fernet Branca\n1 oz Lemon Juice\n1.5 oz Orgeat\n.25 oz John D. Taylor Velvet Falernum\n2 dashes Orange Bitters\n4 dashes Angostura Bitters\n\nMethod: Swizzle\nGlass: Collins (Crushed Ice)\nGarnish: Mint Sprig (Long Straw)

1.5 oz Fernet Branca\n1.5 oz Carpano Antica Vermouth\n.75 oz Lemon Juice\n.75 Simple Syrup\nDash Saline Solution\n\n\nMethod: Shake and Dump\nGlass: Rocks (Cubed Ice)\nGarnish: Mint Sprig (Short Straw)

1 oz Fernet Branca\n1 oz Cynar Amaro\n1 oz Campari\n1 dash Saline Solution\n\n\nMethod: Stir & Strain\nGlass: Coupette\nGarnish: Grapefruit Peel Express and Float

1 oz Oloroso Sherry\n0.75 oz Monkey Shoulder\n0.75 oz Laird's BiB Apple Brandy\n0.25 oz St. Elizabeth Allspice Dram\n0.5 oz Maple Syrup\n1 Whole Egg\n2 dash Fee Bros. Whiskey Barrel Aged Bitters\n\n\nMethod: Reverse Dry Shake\nGlass: Cobbler\nGarnish: Grated Cinnamon

1 oz El Dorado 8yr Rum\n.5 oz Goslings Black Seal Rum\n.5 oz Appleton's 12yr Rum\n.25 oz Simple Syrup\n8 Drops Bitterman's Elemakule Bitters\n1 Dash Regan's Orange Bitters\n\nMethod: Build\nGlass: Rocks (Ice Sphere)\nGarnish: Orange Peel Express and Flag

2 oz Espolon Reposado Tequila\n.75 oz Lime Juice\n.5 oz Cynar Amaro\n.25 oz Tres Agave Nectar\n.25 oz Yellow Chartreuse\n\n\nMEthod: Shake And Strain\nGlass: Coupe\nGarnish: No

1.5 oz Boodles Gin\n1.5 oz Grand Marnier\n.75 oz Orange Juice\n.75 oz Lemon Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Flamed Orange Peel Express and Float

1.25 oz Cockburn's Ruby Port\n0.75 oz Yellow Chartreuse\n0.5 oz Hiram Walker Orange Curacao\n0.25 oz Simple Syrup\n1 Whole Egg\n\nMethod: Reverse Dry Shake\nGlass: Cobbler\nGarnish: Grated Nutmeg

1.5 oz Kappa Pisco\n1.5 oz Chardonnay\n.75 oz Cocchi Americano\n.75 oz Honey Syrup\n.75 oz Lemon Juice\n3 Dash Fee Bros. Peach Bitters\n\nMethod: Shake And Strain\nGlass: Coupe\nGarnish: Lime wheel float

1.5 Banhez Mezcal\n.75 oz Punt e Mes\n.75 oz Campari\n1 Dash Bittermens Xocolatl Mole Bitters\n1 Dash Peychaud's Bitters\n2 Drops Saline\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGArnish: Orange Peel Express and Float

1.5 oz Control C Pisco\n.75 oz Small Hand Foods Pineapple Gum\n.75 oz Lime Juice\n.5 oz Marie Brizzard Apry\n2 Dash Angostura Bitters\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lime Peel Express and Float

2 oz Rittenhouse Rye 100\n.5 oz Benedictine\n2 Dash Angostura Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Orange Peel Express and Float

2 oz Hendrick's Gin\n.75 oz Green Chartreuse\n1 Dash Regan's Orange Bitters\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: No

2 oz Espolon Blanco Tequila\n.75 oz Crème de Cassis\n.75 oz Lemon Juice\n1 oz Fever Tree Ginger Beer\n\n\nMethod: Shake w/ Ginger Beer and Strain\nGlass: Collins (Cubed Ice)\nGarnish: Lemon Wheel Float (Long Straw)

2 oz Rittenhouse Rye 100\n.25 oz Simple Syrup\n3 Dash Peychaud's Bitters\n2 Spritz Absinthe In Glass\n\n\nMethod: Stir and Strain\nGlass: Chilled Rocks Glass\nGarnish: Lemon Peel Express and Float

2 oz Espolón Blanco Tequila\n.75 oz Grenadine\n.75 oz Lime Juice\n2 Dash Angostura Bitters\n2 Dash Regan's Orange Bitters\n\nMethod: Swizzle\nGlass: Collins (Crushed Ice)\nGarnish: Angostura Bitters Lime Wheel Float (Long Straw)

2 oz Rittenhouse Rye 100\n.75 oz Carpano Antica Vermouth\n.5 oz Cynar Amaro\n\n\nmethod: Stir and Strain\nGlass: Coupette\nGarnish: Luxardo Cherry Sink

1.5 oz Plymouth Gin\n.75 oz Lime Juice\n.75 oz Simple Syrup\n6-8 Mint Leaves\nTop w/ Fever Tree Ginger Beer\n\nMethod: Shake and Strain Top w/ Ginger Beer\nGlass: Collins (5 Ice Cubes)\nGarnish: Mint Sprig (Long Straw)

2 oz Johnny Drum Private Stock Bourbon\n.75 oz Cardamaro\n.25 Cinnamon Syrup\n2 Dash Angostura Bitters\n2 Spritz Absinthe In Glass\n\nMethod: Stir and Strain\nGlass: Chilled Rocks\nGarnish: Lemon Peel Express and Float

1 oz St. Germain\n.5 oz Chareau\n.5 oz Fee Falernum\n.75 oz Lemon\nTop w/ equal parts Topo Chico and Prosecco\n\nMethod: Build\nGlass: Wine Glass Cubed Ice\nGarnish: Lemon express Upright (Long Straw)

1.5 oz Citadelle Gin\n1 oz Rosemary Infused Yzaguirre Blanco Vermouth\n.75 oz Liquid Alchemist Strawberry Syrup\n.75 oz Lemon Juice\n2 Dash Scrappy's Firewater Bitters\n\n\nMethod: SHake and Strain\nGlass: Coupe\nGarnish: Torched Rosemary Sprig

1 oz Amaro Montengro\n1 oz Yello Chartreuse\n1 oz Cocchi Americano\n1 oz Lime Juice\n\nMethod: Shake and Strain\nGlass: Rocks (Cubed Ice)\nGarnish: Mint Sprig (Short Straw)

1.5 oz Wheatley Vodka\n1.5 oz Mr. Black Cold Brew Coffe Liqueur\n.5 oz Modern Times Nitro Cold Brew\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Discard

1.5 Buffalo Trace Bourbon\n.75 Carpano Antica Vermouth\n.75 Combier Orange\n.5 oz Lime Juice\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

2 oz Anchor Old Tom Gin\n.5 oz Cinnamon Syrup\n.75 oz Lemon Juice\n.75 oz Egg White\nTop w/ 3 oz Manhatten Special Espresso Soda\n\nMethod: Reverse Dry Shake Top w/ Espresso Soda\nGlass: Collins\nGarnish: Lemon Peel Express and Upright

1.25 oz Wild Turkey 101 Rye\n1 oz Campari\n.75 oz Cherry Heering\nDash Regan's Orange Bitters\n2 Dash Bittermans Xocolatl Mole Bitters\n\n\nMethod: Stir and Strain\nGlass: Rocks (Large Ice Sphere)\nGarnish: Orange Peel Express and Upright

1.5 oz Pig's Nose Scotch\n1.5 oz Powers Irish Whiskey\n.75 oz Lemon Juice\n.75 oz Orgeat\n\n\nMethod: Shake And Strain\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

1 oz H by Hine Cognac\n1 oz Grand Marnier\n\n\nBuild in Glass over ice sphere, or build in Glen Cairn at room temp

.5 oz Rittenhouse Rye 100\n.5 oz Ron Zacapa 23 Rum\n.5 oz Fernet Branca\n.5 oz Combier Orange\n.5 oz Turbinado Syrup\n.5 oz Lemon Juice\n\nMethod: Shake and Dump\nGlass: Rocks (Cubed Ice)\nGarnish: Lemon Peel Express (Short Straw)

1 oz Laphroiag 10yr Scotch\n1 oz Campari\n1 oz Green Chartreuse\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: No

1.5 oz Buffalo Trace Bourbon\n.5 oz St. Germain\n.75 oz Fee Bros. Falernum\n.75 oz Lime Juice\n2 Dash Peychaud's Bitters\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

1 oz Green Chartreuse\n.5 oz Laproiag 10yr Scotch\n.5 oz Luxardo Maraschino\n.25 oz Yellow Chartreuse\n1 oz Lemon Juice\n2 Dash Fee Bros. Peach Bitters\n\n\nMEthod: Shake and Strain\nGlass: Rocks (Cubed Ice)\nGarnish: Lemon Peel Express Upright (Short Straw)

1.25 oz Angostura Bitters\n1.25 oz Orgeat\n.75 oz Lemon Juice\n.75 oz Rittenhouse Rye 100\n\nMethod: Shake and STrain\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

1.5 oz La Favorite Rhum Agricole Blanc\n1 oz Grapefruit Juice\n.75 oz Lime Juice\n.5 oz Cinnamon Syrup\n\nMethod: Quick Shake and Strain\nGlass: Collins (Crushed Ice)\nGarnish: No Garnish

2 oz George Dickel Rye\n.75 oz Simple Syrup\n1 oz Lemon Juice\n.75 oz Egg White\n2 Spritz Absinthe In Glass\n\nMethod: Reverse Dry SHake\nGlass: Coupe\nGarnish: 5 drops Angostura Carved

.75 oz Smith & Cross Rum\n.75 oz Cynar Amaro\n.5 oz St. Germain\n.75 oz Lime Juice\n.5 oz Orgeat\n\nMethod: Shake And Strain\nGlass: Rocks (Crushed Ice)\nGarnish: Mint Sprig (Short Straw)

1.5 oz Rittenhouse Rye 100 \n0.75 oz Campari \n0.75 Punt e Mes \n1 dash Bittermens Xocolatl Mole Bitters\n\n\nMethod: Stir and Strain \nGlass: Coupette\nGarnish: Orange Peel Express & Float

1.75 oz Ron Zacapa 23 Rum\n.5 oz Cynar Amaro\n.5 oz Bénédictine\n.25 oz Ardbeg 10yr Scotch\n1 Dash Angostura Bitters\n2 Spritz Absinthe In Glass\n\nMethod: Stir & Strain\nGlass: Coupette (Absinthe Spritz)\nGarnish: No

1.75 oz Espolon Blanco Tequila\n.5 oz Lime juice\nTop w/ Squirt\n\nMethod: Build Over Ice Top w/ Squirt\nGlass: Collins (5 Ice Cube)\nGarnish: Lime Wheel (Long Straw)

2 oz H by Hine VSOP Cognac\n0.75 oz Orgeat\n0.75 oz Lemon Juice\nFloat 0.5 oz Cockburn's Ruby Port\n\n\nMethod: Shake and Dump Float Port on top\nGlass: Rocks (Cubed Ice)\nGarnish: 2 Raspberry Skewered (Short Straw)

1.5 oz Hine Cognac\n.75 oz Lemon Juice\n.75 oz Simple Syrup\nTop w/ Prosecco\n\n\nMethod: Shake and Strain Top w/ Prosecco\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

1.5 oz Ron Zacapa 23 Rum\n.5 oz Mr. Black Cold Brew Liqueur\n.5 oz Simple Syrup\n1 Whole Egg\n\nMethod: Reverse Dry Shake\nGlass: Cobbler\nGarnish: 5 Drops Fee Bros. Aztec Chocolate Bitters

2 oz Dolin Blanc Vermouth\n1 oz Benedictine\n2 Barspoons Absinthe\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Orange Peel Express and Float

1.75 oz Plymouth Gin\n1 oz Pineapple Juice\n.75 oz Orgeat\n.25 oz Lemon Juice\n\n\nMethod: SHake and Strain\nGlass: Coupe\nGarnish: No

2 oz Pusser's Rum\n4 oz Pineapple Juice\n1 oz Orange Juice\n1 oz Coconut Cream\n\nMethod: Quick Shake & Strain w/ 3 Ice Cubes\nGlass: Beer Glass (3/4 Filled w/ Crushed Ice)\nGarnish: Grated Nutmeg (Short Straw)

1 oz Beefeater Gin\n1 oz Green Chartreuse\n1 oz Carpano Antica Vermouth\n1 Dash Regan's Orange Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

1 oz Fernet Branca\n1 oz Dolin Rouge Vermouth\n1 oz Campari\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Slapped Mint Leaf Float

1 oz Plantation Barbados 5yr rum\n1 oz Aurora Amontillado Sherry\n.25 oz John D. Taylor Velvet Falernum\n.75 oz Lime Juice\n.75 oz of Ginger Syrup\n\n\nMethod: Swizzle\nGlass: Collins (Crushed Ice)\nGarnish: 3 dashes Angostura Bitters and Mint Sprig (Long Straw)

2 oz Dark Rum\n.75 oz Lemon Juice\n.5 oz Small Hands Foods Pineapple Gum\n.25 oz Cinnamon Syrup\n\nMethod: Build in Glass Over Crushed Ice, Dig Stir\nGlass: Rocks (Crushed Ice)\nGarnish: Lemon Peel And Mint Sprig (SHort Straw)

1 oz Aperol\n1 oz Cocchi Americano\n0.5 oz Passionfruit Syrup\n0.5 oz Lemon Juice\n2 dash Bitter Truth Creole Bitters\nTop w/ 1 oz Sommariva Prosecco\n\nMethod: Shake and Strain Top w/ Prossecco\nGlass: Coupe\nGarnish: No Garnish

1 oz Plymouth Gin\n1 oz Combier Orange\n1 oz Bitter Truth Violette Liqueur\n1 oz Lemon Juice\n\n\nMethod: Shake and STrain\nGlass: Coupe\nGarnish: Orange Peel Epxress and Float

2 oz Pig's Nose Scotch\n.75 oz Lemon Juice\n.75 oz Simple Syrup\n2 Dash Angostura Bitters\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

1.5 oz Beefeater Gin\n1.5 oz Dolin Rouge Vermouth\n2 Dash Fernet Branca\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Orange Peel Express and Float

1.5 oz Buffalo Trace\n.75 oz Simple Syrup\n.75 oz Lemon Juice\n.75 oz Egg White\n2 Dash Angostura Bitters\n\nMethod: Shake and Dump\nGlass: Rocks (Cubed Ice)\nGArnish: Lemon Peel w/ Skewered Cherry (NO STRAW)

1 oz Pimm's #1\n.75 oz Batavia Arrack\n.75 oz St. Germain\n.5 oz Honey Syrup\n.5 oz Lime Juice\n\nMethod: Shake and Dump\nGlass: Rocks\nGarnish: Flamed Orange (Short Straw)

1.5 oz Beefeater Gin\n.75 oz Cocchi Americano\n.25 oz St Germain\n2 Spritz Absinthe In Glass\n\n\nmethod: Stir and Strain\nGlass: Coupette\nGarnish: No

1.5 oz Rittenhouse Rye 100\n1.5 oz Cocchi Americano\n1 Dash Angostura Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: No

.75 oz Averna Amaro\n.75 oz Carpano Antica Vermouth\n.75 oz Aperol\n.75 St Germain\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Orange Peel Express and Float

2 oz Tromba Blanco Tequila\n.5 oz Cynar Amaro\n.5 oz Small Hand Foods Pineapple Gum\n2 Dash Angostura Bitters\n1 Dash Saline Solution\n\nMethod: Stir & Strain\nGlass: Coupette\nGarnish: Lemon Peel Express & Float

1 oz Espolon Reposado Tequila\n1 oz Combier Orange\n1 oz Yellow Chartreuse\n1 oz Lime Juice\n2 Dash Bittermens Hopped Grapefruit Bitters\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

2 oz Cynar Amaro\n.75 oz Carpano Antica Vermouth\n2 Dash Regan's Orange Bitters\n\nMethod: Build over ice sphere\nGlass: Chilled Rocks\nGarnish: Deep Cut Lemon Peel (11-15 drops of lemon juice) Express and float

2 oz Ron Zacapa 23 Rum\n.75 oz Carpano Antica Vermouth\n.5 oz House Picon\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Luxardo Cherry Skewered

1.5 oz Jagermesiter\n.75 oz Bittermens Pineapple Tepache\n1.5 oz Modern Times Cold Brew Nitro Coffee Liqueur\n.5 oz Mr. Black Cold Brew Liqueur\n.5 oz Brown Sugar Syrup\n.25 oz Cinnamon Syrup\n\n\nMethod: Shake and Strain\nGlass: Chilled Rocks\nGarnish: Grated Nutmeg

2 oz Hine Cognac\n.25 oz Small Hand Foods Pineapple Gum\n.25 oz Luxardo Maraschino\n.25 oz Pierre Ferrand Dry Curacao\n2 Dash Angostura Bitters\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: No

1.75 oz Beefeater Gin\n.75 oz Passionfruit Syrup\n.75 oz Lemon Juice\n.5 oz John D. Taylor Velvet Falernum\n.5 oz Orgeat\n\nMethod: SHake and Strain\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

2 oz Pig's Nose Scotch\n.75 oz Dolin Rouge Vermouth\n.5 oz Benedictine\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: No

1 oz Amaro di Angostura\n1 oz Averell Damson Gin\n1 oz Liquid Alchemist Apple Syrup\n1 oz Lemon Juice\n\nMethod: Quick Shake and Strain\nGlass: Gray Skull Glass (Crushed Ice)\nGarnish: Mint Sprig Lemon Peel Express Upright (Monster Straw)

1 oz Daron Calvados\n1 oz Marie Brizard Apry\n1 oz Dolin Rouge Vermouth\n1 oz Lemon Juice\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No Garnish

2 oz Hine Cognac\n.25 oz St. Elizabeth Allspice Dram\n.5 oz Lime Juice\n.75 oz Ginger Syrup\nTop with Ginger Beer\n\nMethod: Quick shake and strain Top w/ Ginger Beer\nGlass: Collins (5 Ice Cubes)\nGarnish: Lime Wheel (Long Straw)

2 oz Rittenhouse Rye 100\n.5 oz Benedictine\n.5 oz Green Chartreuse\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

1.5 oz Hine Cognac\n.5 oz Chairman's Reserve Spiced Rum\n.5 oz Giffard Banane de Bresil\n.5 oz Dolin Dry Vermouth\n1 Dash The Bitter Truth Aromatic Bitters\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: No

1.75 oz Sipsmith Gin\n.25 oz Combier Kummel\n.25 oz Merlet Crème de Peche\n.25 oz Cynar 70\n5 Dash Scrappy's Celery Bitters\n1 Dash Black Pepper & Cinnamon Tincture\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Discard

1.5 oz Plantation 5yr Rum\n.75 oz Turbinado Syrup\n.75 oz Lime Juice\n2 Dash Angostura Bitters\n6-8 Mint Leaves\nTop w/ Prosecco\n\n\nMethod: SHake and Strain Top w/ Prosecco\nGlass: Coupe\nGarnish: Slapped Mint Leaf

1.5 oz Plymouth Gin\n.5 oz Wheatley Vodka\n.25 oz Cocchi Americano\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

2 oz Pig's Nose Scotch\n0.75 oz Lazzaroni Amaretto\n\n\nMethod: Quick Stir and Strain\nGlass: Rocks (Ice Sphere)\nGarnish: No

2 oz Ron Zacapa 23 Rum\n.75 oz Lemon Juice\n.5 oz Maple Syrup\n1 Barspoon Bitterman's Xocolatl Mole Bitters\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

2 oz Daron Calvados\n1 oz Grenadine\n.75 oz Lemon Juice\n\nMethod: Shake And Strain\nGlass: Coupe\nGarnish: No

1.5 oz Lazzaroni Amaretto\n.75 oz Old Grand Dad Bourbon\n1 oz Lemon Juice\n.25 oz Simple Syrup\n.75 oz Egg White\n\nMethod: Shake and Dump 7 ice cubes\nGlass: Rocks Glass\nGarnish: Folded lemon Peel And Skewered Luxardo Cherry (NO STRAW)

1.5 oz Hendrick's Gin\n.5 oz St Germain\n1 oz Lemon Juice\n.75 oz Cucumber Syrup\n.25 oz Simple Syrup\nTop w/ Soda Water\n\nMethod: Shake and Strain Top w/ Soda\nGlass: Collins (5 ice cubes)\nGarnish: Lemon Wheel

1.5 oz Bahnez Mezcal\n.75 oz Lime Juice\n.75 oz Passionfruit Syrup\n.75 oz Cucumber Syrup\nTop w/ Ginger Beer\n\nMethod: Shake and Strain Top w/ Ginger Beer\nGlass: Collins (5 Ice Cube)\nGarnish: Cucumber Slice (Long Straw)

1 oz Buffalo Trace Bourbon\n.5 oz Domaine de Canton\n.75 oz Lime Juice\n.5 oz Simple Syrup\n1 Dash Angostura Bitters\n4-5 Mint leaves\nTop w/ Fever Tree Ginger Beer\n\n\nMethod: Hard Shake w/Mint and Fine Strain Top w/ Ginger Beer\nGlass: Collins (5 ice cubes)\nGarnish: Mint Sprig (Long Straw)

2 oz Denizen Rum\n.5 oz Cherry Heering\n.25 oz Orgeat\n.25 oz Cinnamon Syrup\n.5 oz Lemon Juice\n1 Dash Peychaud's Bitters\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lemon Peel Express and FLoat

1.5 oz Plymouth Gin\n.75 oz St. Germain\n.5 oz Aperol\n.5 oz Lemon Juice\nTop w/ Prosecco\n\n\nMethod: Shake and Strain Top W/ Prosecco\nGlass: Coupe\nGarnish: Orange Peel Express & Float

1.5 oz Wheatley Vodka\n1 oz Cranberry Juice\n.75 oz Lime Juice\n.75 oz Orange Roobios Sherbet\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Orange Peel Express and Float

1 oz Angostura 7 Rum\n1 oz Cocchi Americano\n1 oz Marie Brizzard Apry\n1 oz Lemon Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Luxardo Cherry Sink

2 oz Applejack\n1 oz Combier Orange\n.75 oz Lime Juice\n2 Dash Regan's Orange Bitters\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Orange Peel Express and Float

2 oz Plymouth Gin\n1 oz Marie Brizzard Apry\n.75 oz Lime Juice\n3 Dash Peychaud's Bitters\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

1.5 oz Laphroiag 10yr Scotch\n.5 oz Benedictine\n.5 oz Punt E Mes\n2 Dash Angostura Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

2 oz Aperol\n0.75 oz St. Germain\n0.75 oz Lime Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Rosemary Sprig

1.5 oz Plymouth Gin\n.5 oz Dimmi\n.75 oz Lemon Juice\n.75 oz Simple Syrup\n.75 oz Egg White\n\n\nMethod: Reverse Dry Shake\nGlass: Coupe\nGarnish: Orchid Flower Float

2 oz Beefeater Gin\n.75 oz Combier Orange\n.75 oz Lime Juice\n2 Dash Angostura Bitters\n1 Dash Regan's Orange Bitters\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

1 oz Hine Cognac\n1 oz Cocchi Americano\n1 oz Combier Orange\n1 oz Lemon Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

1.5 oz Plymouth Gin\n.5 oz Cherry Heering\n.25 oz Combier Orange\n.25 oz Benedictine\n2 oz Pineapple Juice\n.5 oz Lime Juice\n.25 oz Grenadine\n1 Dash Angostura Bitters\n\nMethod: Shake and Strain\nGlass: Collins (5 Ice Cubes)\nGarnish: Orange Peel with Luxardo Cherry Flag (Long Straw)

1 oz Pimm's No.1\n1 oz George Dickel Rye\n.75 oz Cinnamon Syrup\n1 Whole Egg\n\nMethod: Reverse Dry Shake\nGlass: Cobbler\nGarnish: 5 Drops Fee Bros Whiskey Barrel aged Bitters carved Circle

1 oz Hine Cognac\n1 oz St. Elizabeth All Spice Dram\n.75 oz Lime Juice\n.75 oz Red Blend Wine\n.5 oz Simple Syrup\n\n\nmethod: Shake and Strain\nGlass: Coupe\nGarnish: Lime Peel Express and Float

2 oz Sipsmith Sloe Gin\n.75 oz Lemon Juice\n.25 oz Simple Syrup\n.75 oz Egg White\n.25 oz Soda Water\n\nMethod: Reverse Dry SHake\nGlass: Cobbler\nGarnish: Lemon Peel Express and Discard

1 oz Buffalo Trace Bourbon\n1 oz Campari\n1 oz Cocchi Americano\n1 oz Lemon Juice\n\nMethod: Shake and Dump\nGlass: Rocks (Cubed Ice)\nGarnish: Lemon Peel Express and twist

1.5 oz Siete Leguas Blanco Tequila\n.75 oz Aurora Amontillado Sherry\n1.5 oz Kalamansi Syrup\n.75 oz Egg White\n2 Dash Bittercube Jamaica #1 Bitters\n\nMethod: Quick Shake and Strain\nGlass: Coupe\nGarnish: 5 Drops Peychaud's Bitters Carved in a Circle

1 oz Beefeater Gin\n1 oz Green Chartreuse\n1 oz Luxardo Maraschino\n1 oz Lime Juice\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

2 oz Rittenhouse Rye 100\n.75 oz Carpano Antica Vermouth\n2 Dash Angostura Bitters\n\nMethod: Stir and Strain/ Build Over Sphere\nGlass: Coupette/Rocks Glass(Ice Sphere)\nGarnish: Luxardo Cherry Sink

1.5 oz Anchor Junipero Gin\n.5 oz Aurora PX Sherry\n.5 oz Simple Syrup\n.5 oz Lemon Juice\n.75 oz Egg white\n\n\nMethod: Shake and Strain Top w/ 2 oz Soda Water\nGlass: Chilled Rocks\nGarnish: No

1 oz Daron Calvados\n1 oz Espolon Reposado Tequila\n.75 oz Lustau East India Solera Sherry\n.25 oz St. Elizabteh Allspice Dram\n\n\nMethod: STir and Strain\nGlass: Coupette\nGarnish: Orange Peel Express and Float

2 oz Ron Zacapa23 Rum\n.75 oz Punt E Mes\n.5 oz Averna Amaro\n1 Dash Regan's Orange Bitters\n\n\nMethod: Stir And Strain\nGlass: Coupette\nGarnish: No

1.5 oz Denizen Rum\n1.5 oz Drambuie\n.75 oz Lime Juice\n.75 oz Lemon Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lime Wheel And FLoat

1 oz Sipsmith Gin\n1 oz Lemon Juice\n0.5 oz Simple\n6-8 Mint Leaves\nFloat 1 oz Sipsmith Sloe Gin\n\nMethod: Swizzle\nGlass: Collins (Crushed Ice)\nGarnish: Float Sipsmith Slow Gin Mint Sprig (Long Straw)

1.5 oz Dickel Rye\n1.5 oz Dubonnet\n0.25 oz Pierre Ferrand Dry Curacao\n1 dash Angostura\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

1.5 oz Plymouth Gin\n1 oz Combier Orange\n0.75 oz Campari\n0.5 oz Lemon Juice\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

2 oz Hine Cognac\n.5 oz Orgeat\n3 Dash Angostura Bitters\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

2 oz Four Roses Bourbon\n1 oz Grapefruit Juice\n.25 oz Lemon Juice\n.5 oz Honey Syrup\n\nMethod: Shake & Strain\nGlass: Coupe\nGarnish: No

1.5 oz Sipsmith Sloe Gin\n1.5 oz Marie Brizzard Apry\n1.5 oz Lime Juice\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

1.25 oz Four Roses Yellow Label Bourbon\n.75 oz Cherry Heering\n.75 oz Fernet Branca\n.75 oz Fee Bros. Falernum\n.75 oz Lime Juice\n\nMethod: SHake and Strain\nGlass: Coupe\nGarnish: No

2 oz Espolon Blanco\n.5 oz Combier\n.75 oz Lime\n.25 oz Agave\nFloat .5 oz Grand Marnier\n\nMethod: Shake and Strain, Float Grand Marnier\nGlass: Rocks w/ Half Salt rim (Cubed Ice)\nGarnish: Lime wheel float (No straw)

1.5 oz Plymouth Gin\n.5 oz Daron Calvados\n.75 oz Lemon Juice\n0.75 oz Simple Syrup\n.75 oz Egg White\n2 Raspberries\n\n\nMethod: Reverse Dry Shake\nGlass: Cobbler\nGarnish: Lemon Peel Express & Discard. Two Raspberries Skewered

1 oz Knob Creek Rye\n.5 oz Carpano Antica Vermouth\n1 Dash Regan's Orange Bitters\n1 Dash Angostura Bitters\nTop w/ Prosecco\n\nMethod: Stir & Strain (Top w/Prosecco)\nGlass: Coupette\nGarnish: Skewered Cherry

1.5 oz Wheatley Vodka\n.75 oz Ramazzotti Aperitivo Rosato\n1 oz Passionfruit\n.75 oz Lemon Juice\nTop w/ Sommariva Prosecco\n\n\nMethod: Shake and Strain Top w/ Prosecco\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

2 oz Rittenhouse Rye 100\n.75 oz Benedictine\n.25 oz Luxardo Maraschino\n.25 oz Bahnez Vida\n2 Dash Angostura Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Flamed Lemon Peel Express and Float

2 oz Buffalo Trace Bourbon\n.75 oz Lemon\n.75 oz Simple Syrup\n6-8 Mint leaves\n\nMethod: Hard Shake and Fine Strain\nGlass: Rocks (Cubed Ice)\nGarnish: Mint Sprig (Short Straw)

2 oz Bahnez\n.5 oz Orgeat\n.5 oz Benedictine\n.75 oz Lemon Juice\n.75 oz Egg White\n\nMethod: Reverse Dry Shake\nGlass: Coupe\nGarnish: Grated Nutmeg

.75 oz Knob Creek Rye\n.75 oz Hine Cognac\n.5 oz Aperol\n.75 oz Byrrh\n1/2 Teaspoon Green Chartreuse\n1/2 Teaspoon Maple Syrup\n2 Dashes each Angostura and Peychaud's Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

.75 oz Bols Genever\n.75 oz Rittenhouse Rye 100\n.75 oz Punt e Mes\n.75 oz Aperol\n2 Dash Angostura Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

1.75 oz Pig's Nose Scotch\n.5 oz Lime Juice\nTop w/ Fever Tree Ginger Beer\n\nMethod: Build Over Ice, Top with Ginger Beer and Dig Stir\nGlass: Collins (5 Ice Cubes)\nGarnish: Lime Wheel (Long Straw)

2 oz Rittenhouse Rye 100\n.75 oz Carpano Antica Vermouth\n.25 oz Cherry Heering\n2 Spritz Absinthe In Glass\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

2.25 oz Denizen Rum\n.75 oz Lime Juice\n.5 oz Simple Syrup\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lime Wheel Float

2 oz Beefeater Gin\n.75 oz Lime Juice\n.5 oz Simple Syrup\nTop w/ Soda Water\n\nMethod: Build on Collins Top w/ Soda Water\nGlass: Collins (5 Ice Cubes)\nGarnish: Lime Wheel in Glass (Long Straw)

2 oz Plymouth Gin\n.75 oz St. Germain\n.75 oz Lemon Juice\n.75 oz Simple Syrup\n6-8 Mint Leaves\n\n\nMethod: Hard Shake w/ Mint & Fine-Strain\nGlass: Coupe\nGarnish: Slapped Mint Leaf and Float

1 oz Rittenhouse Rye 100\n1 oz Green Chartreuse\n1 oz Carpano Antica Vermouth\n1 Dash Regan's Orange Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: No

2 oz Maker's 46 Bourbon\n.5 oz Briottet Crème de Cassis\n.5 oz Simple Syrup\n1 oz Lemon Juice\n1 Dash Angostura Bitters\n\nMethod: Shake and Dump\nGlass: Rocks Glass\nGarnish: Lemon Peel Express and Upright

1.75 oz Boodles Gin\n.75 oz Dubonnet Rouge\n.25 oz Luxardo Maraschino\n\n\nMethod: Shake and Strain\nGlass: Coupette\nGarnish: Orange Peel Express and Float

0.25 oz each of Aperol, Montenegro, Ramazotti, Del\nCapo, Averna, Cynar, Bittermens Amer Sauvage and\nVarnelli Dell'erborista\n2 dash Peychaud's Bitters\n2 drops Bittermens Orange Citrate\n2 spritz Green Chartruese rinse\n\nMethod: Stir & Strain\nGlass: Chilled Rocks\nGarnish: Lemon Peel Express & Float

1 oz Scotch (Blend or Islay)\n.5 oz Cynar Amaro\n.5 oz Punt E Mes\n2 Dash Regan's Orange Bitters\n\n\nMethod: Stir and Strain\nGlass: Rocks (Ice Sphere)\nGarnish: Flamed Orange and Discard

1.5 oz Mijenta Blanco (or Well Blanco Tequila if unavailable)\n.75 oz Dimmi\n.5 oz Pineapple Gum\n.5 oz Pineapple Juice\n.75 Lime juice\n1 dash Fee Bros Peach bitters\n\nMethod: Shake and Strain\nGlass: Rocks w/ Cubed Ice\nGarnish: Pineapple Frond upright (or lime wheel if unavailable) w/ Short straw

2 oz Wild Turkey 101 Bourbon\n.75 oz Simple\n.75 oz Lemon Juice\nFloat Red wine\n\nMethod: Shake and strain\nGlass: Rocks w/ Cubed Ice\nGarnish: Float Red wine, flagged Cherry\n\nIf they say it has egg white they are wrong.

.75 oz Denizen Rum\n.75 oz Luxardo Maraschino\n.75 oz Cocchi Americano\n.75 oz Dolin Dry Vermouth\n2 Dash Regan's Orange Bitters\n\n\nmethod: Stir and Strain\nGlass: Coupette\nGArnish: No

2 oz Martin Miller's Westbourne Gin\n.75 oz Yellow Chartreuse\n1 oz Lemon Juice\n.25 oz Simple Syrup\n2 Dash Regan's Orange Bitters\n2 Dash Celery Bitters\n\nMethod: Shake and Strain\nGlass: Shake and Strain\nGarnish: Lemon Peel Express and Float

1.5 oz Espolon Reposado Tequila\n0.75 oz Cynar Amaro\n0.5 oz Cinnamon Syrup\n0.5 oz Lime Juice\n0.5 oz Grapefruit Juice\n2 dash Angostura Bitters\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Grapefruit Peel Express and Float

2 oz Knob Creek Rye\n0.25 oz Smith & Cross Rum\n0.25 oz Luxardo Maraschino\n0.25 oz Simple Syrup\n0.5 barspoon Absinthe Ordinaire\n1 barspoon Combier Kummel\n2 dash Bitter Truth Jerry Thomas Decanter Bitters\n\nMethod: Stir and Strain\nGlass: COupette\nGArnish: No

2 oz Patron Blanco\n.5 oz St. Germain\n.5 oz Combier\n.5 oz Passion Fruit\n.5 oz Lime\n\nMethod: Shake and Strain\nGlass: Rocks w/ Cubed Ice\nGarnish: Flower and Lime Wheel (Short Straw)

1 oz Amaro Montenegro\n1 oz Aurora Manzanilla Sherry\n.75 Simple Syrup\n1 oz Lime Juice\nTop w. Soda Water\n\nMethod: Shake and Strain Top w/ Soda Water\nGlass: Collins (5 ice cubes)\nGarnish: Orange Moon (Long Straw)

2 oz Don Julio Blanco Tequila\n.75 oz Merlet Crème de Peche\n1 oz Liquid Alchemist Cream of Coconut\n1 oz Pineapple Juice\n1 oz Lime Juice\n2 Dash Palo Santo Tincture\n\nMethod: Quick Shake and Strain\nGlass: Long White Skull (Crushed Ice)\nGarnish: Dehydrated Lime Wheel, Burnt Cinnamon Stick, Parasol, Bloody Bones & Long Straw

1.5 oz Plymouth Gin\n0.5 oz Dolin Dry Vermouth\n.75 oz Simple Syrup\n.75 oz Lemon Juice\n.75 oz Egg White\n2 Raspberries\n\n\nMethod: Reverse Dry Shake\nGlass: Cobbler\nGarnish: Lemon Peel Express and Float

2 oz Barr Hill Tomcat Gin\n1 oz Honey Syrup\n.75 oz Lemon Juice\n\nMethod: Shake & Strain\nGlass: Coupe\nGarnish: Lemon Peel Express & Float

1.5 oz Mijenta Reposado\n.5 oz Banhez Mezcal\n.25 oz Agave\n3 dashes Chipotle Cacao Bitters\n\nMethod: Build quick stir\nGlass: Rocks w/ Ice Sphere\nGarnish: Orange Express and Upright

1 oz Denizen 3yr Rum\n1 oz Ron Zacapa 23 Rum\n0.5 oz Marie Brizzard Apry\n0.5 oz Small Hand Foods Pineapple Gum\n0.5 oz Pineapple Juice\n0.75 oz Lime Juice\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

.75 oz Denizen Rum\n.75 oz Appleton's 12yr Rum\n.75 oz Marie Brizzard Apry\n.75 oz Coconut Cream\n1 oz Lemon Juice\n\n\nMethod: Quick Shake and Strain\nGlass: Collins (Crushed Ice)\nGarnish: No (Long Straw)

2 oz Beefeater Gin\n.75 oz Grand Marnier\n.75 oz Carpano Antica Vermouth\n.5 oz Lemon Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

1 oz Espolon Reposado Tequila\n1 oz Cherry Heering\n1 oz Aperol\n1 oz Lemon Juice\n2 Spritz Mezcal in Glass\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

2 oz Daron Calvados\n.5 oz Benedictine\n.5 oz Combier Orange\n.5 oz Lemon Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Flamed Orange Peel Express and Float

2 oz Rittenhouse Rye 100\n.5 oz Yellow Chartreuse\n.5 oz Punt E Mes\n1 Dash Regan's Orange Bitters\n2 Dash Angostura Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

1 oz Aperol\n0.75 oz Suze\n0.75 oz Lime Juice\n0.5 oz Passion Fruit Syrup\nTop w/ Topo Chico\n\nMethod: Quick shake and strain Top w/ Topo\nGlass: Collins (Cubed Ice)\nGarnish: Orange Peel express and Flag (Long Straw)

2 oz Knob Creek Rye\n.75 oz Carpano Antica Vermouth\n.5 oz House Picon\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Luxardo Cherry Sink

2 oz Rittenhouse Rye 100\n.75 oz Punt E Mes\n.25 oz Marie Brizzard Apry\n1 Dash Angostura Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Luxardo Cherry Sink

1.75 oz Pig's Nose Scotch\n.5 oz Dolin Dry Vermouth\n.5 oz Yellow Chartreuse\n.25 oz Laphroiag 10yr Scotch\n2 Dash Angostura Orange Bitters\n\n\nMethod: Stir and STrain\nGlass: Coupette\nGArnish: No

2 oz Plymouth Gin\n.75 oz Combier Orange\n.75 oz Lime Juice\n.25 Simple Syrup\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lime wheel Float

2 oz Monkey Shoulder Blended Malt Scotch\n1 oz Maple Syrup\n1 oz Lemon Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

.75 oz Copper & Kings Immature Brandy\n.75 oz Clement Creole Shrubb\n.75 oz Choya Yuzu\n2 oz Lulo Syrup\n.25 oz Lime Juice\n2 Dash Malic Acid Solution\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

1.75 Wheatley Vodka\n.5 oz Lime Juice\nTop w/ Fevertree Ginger Beer\n\nMethod: Build Over Ice and Top w/ Ginger Beer\nGlass: Collins (5 Ice Cubes)\nGarnish: Lime Wheel (Long Straw)

.75 oz Campari\n.75 oz Pasubio Vino Amaro\nEqual Parts Topo Chico and Prosecco\nFloat .25 oz Briottet Crème de Cassis\n\n\nMethod: Build Over Ice\nGlass: Wine Glass (3/4 Filled with Cubed Ice)\nGarnish: Lemon Peel Express and Upright (Long Straw)

1.5 oz Don Julio Anejo\n.75 oz Cocchi Americano\n.25 oz Benedictine\n3 Dash Peychaud's Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

1.5 oz Bacardi Ocho\n.75 oz Martini Rosso Fiero\n.5 oz Turbinado\n1.5 oz Pineapple\n.75 oz Lime\n\nMethod: Shake and Strain\nGlass: Rocks w/ Cubed Ice\nGarnish: Pineapple Frond and Mint Sprig (Short Straw)

1.25 oz Amaro Nardini\n.75 oz Barsol Pisco Quebranta\n.25 oz Cocchi Americano\n.5 oz Lemon Juice\n.75 oz Egg White\n\nMethod: Reverse Dry Shake\nGlass: Coupe\nGarnish: No

1 oz Plantation 5yr Rum\n0.75 oz Cocchi Rosa\n0.75 oz Amaro Montenegro\n0.5 oz Bols Barrel Aged Genever\n2 dash Elemakule Tiki Bitters\n\n\nMethod: Stir and strain\nGlass: Coupette\nGarnish: Lemon Peel Express and float

0.25 oz Simple Syrup\nSmall Splash Water\n2 Dash Angostura Bitters\n2 oz Buffalo Trace Bourbon\n\nMethod: Build\nGlass: Rocks (Ice Sphere)\nGarnish: Orange Peel Express, Rim / Upright Ice Sphere After Express

1 oz Rittenhouse Rye 100\n1 oz Benedictine\n1 oz Yellow Chartreuse\n1 oz Lemon Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lemon Express and Float

1.5 oz Hendrick's Gin\n.25 oz Bitter Truth Violet\n.75 oz Lemon Juice\n.75 oz Simple Syrup\n.75 oz Egg White\n.25 oz 1/2 & 1/2\n.25 oz Soda Water\n\nMethod: Reverse Dry Shake\nGlass: Cobbler\nGarnish: Round Orange Peel Express and Float

2 oz Wheatley Vodka\n1.5 oz Lime Juice\n1 oz Simple Syrup\n2 Dash Reagan’s Orange Bitters\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lime Wheel FLoat

2 os Barsol Quebranta Pisco\n.75 oz Lime Juice\n.75 oz Simple Syrup\n.75 oz Egg White\n5 Drops Angostura Bitters\n\nMethod: Reverse Dry Shake\nGlass: Cobbler\nGarnish: Angostura drops carved

2 oz Anchor Old Tom Gin\n.75 oz Lemon Juice\n.75 oz Simple Syrup\nTop w/ Soda Water\n\n\nMethod: Shake and STrain Top w/ Soda Water\nGlass: Collins (5 Ice Cubes)\nGarnish: Lemon wheel upright (Long Straw)

1.75 oz Gosling's Black Seal Rum\n.5 oz Lime Juice\nTop w/ Fever Tree Ginger Beer\n\n\nMethod: Build in Glass Over Cubed Ice, Top w/ Ginger Beer, Dig Stir\nGlass: Collins (5 ice Cubes)\nGarnish: Lime Wheel Flag (Long Straw)

1.75 oz Plantation 3 Star Rum1 oz Lime Juice1 oz Simple Syrup8-9 Mint LeavesMethod: Hard Shake w/ 7 Cubes and DumpGlass: Collins (Cubed Ice)Garnish: Mint Sprig and Lime Wheel (Long Straw)

1.5 oz Denizen Rum\n.75 oz Lime Juice\n.75 oz Honey Syrup\nTop w/ Prosecco\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lime Wheel Float

1 oz Hine Cognac\n1 oz Rittenhouse Rye 100\n.75 oz Dolin Rouge Vermouth\n.25 oz Benedictine\n1 Dash Angostura Bitters\n1 Dash Peychaud's Bitters\n\nMEthod: Stir and Strain\nGlass: Coupette\nGarnish: LEmon Peel Express and Float

1.5 oz Beefeater Gin\n.75 oz Campari\n.75 oz Carpano Antica Vermouth\n\n\nmethod: Stir & Strain if Up Build if Over\nGlass: Coupette (UP) Rocks (Sphere Ice)\nGarnish: Orange Peel Express and Float/Upright

2 oz Buffalo Trace\n.5 oz Martini & Rossi Bitter\n.5 oz Geijer Spirits California Spiced Liqueur\n2 Dash Bittercube Trinity Bitters\n\nMethod: Stir and STrain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

1.5 oz Espolon Reposado\n0.5 oz Bahnez Mezcal\n0.25 oz Agave\n2 Dash Angostura Bitter\n1 Dash Regan's Orange Bitters\n\nMethod: Stir and Strain\nGlass: Rocks (Ice Sphere)\nGarnish: Flamed Orange Peel, Rim / Upright Clear Ice After Express

2 oz Novo Fogo Cachaca\n1/2 Lime Cubed and Edges Trimmed\n.5 oz Simple Syrup\n\nMethod: Muddle Sugar & Lime in Rocks Glass Add Cachaça and Ice/ Shake and Dump\nGlass: Rocks\nGarnish: Short Straw

2 oz La Favorite Rhum Agricole Blanc\n0.25 oz Luxardo Maraschino\n0.5 oz Turbinado Syrup\n5 dash Absinthe Ordinaire\n1 oz Lime Juice\n6-8 Mint Leaves\n3 dash Peychaud Bitters on top\n\nMethod: Press Mint and Swizzle\nGlass: Collins (Crushed Ice)\nGarnish: Mint Sprig (Long Straw)

1 oz Punt e Mes\n0.75 oz H by Hine Cognac\n0.75 oz Banhez Mezcal\n0.5 oz Luxardo Maraschino\n2 dash Peychaud's Bitters\n\nMethod: Stir & Strain\nGlass: Coupette\nGarnish: Orange Peel Express & Float

1 oz Pig's Nose Scotch\n1 oz Cherry Heering\n1 oz Carpano Antica Vermouth\n1 oz Orange Juice\n\nMethod: Shake And Strain\nGlass: Coupe\nGarnish: Flamed Orange Peel Express and Float

2 oz Beefeater Gin\n.75 oz Lemon Juice\n.5 oz Luxardo Maraschino\n.25 oz Bitter Truth Violet\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

1 oz Wheatley Vodka\n1 oz Mr. Black\n1 oz Cold Brew\n.5 oz Milk Syrup\n\nMehtod: SHake and DUmp\nGlass: Rocks (Cubed Ice)\nGArnish: No (NO STRAW)

2 oz Strawberry-Infused Four Roses Bourbon\n.75 oz Lemon Juice\n.5 oz Turbinado Syrup\n2 Dash Angostura Bitters\nTop w/ Fever Tree Ginger Beer\n\nMethod: Quick Shake and Strain top w/ Ginger Beer\nGlass: Collins (5 ice cubes)\nGArnish: Mint Sprig (LOng Straw)

1.5 oz Angostura Bitters\n.5 oz Denizen Rum\n.75 oz Combier Orange\n.75 oz Orgeat\n1 oz Lime Juice\n\nMethod: Quick Shake and Strain\nGlass: Rocks (3/4 Filled Crushed ice)\nGarnish: Mint Sprig (Long Straw)

1.25 oz Fernet Branca\n1.25 oz Cynar Amaro\n.5 oz Turbinado Syrup\n1 Dash Angostura Bitters\n1 Whole Egg\nFloat 1 oz Porter\n\nMethod: Reverse Dry Shake\nGlass: Chilled Rocks Glass\nGarnish: Float Porter, Grated Nutmeg

1 oz Appleton Signature Blend Rum\n1 oz Fernet Brancamenta\n.75 oz Coconut Cream\n1.5 oz Pineapple Juice\n.25 oz Orange Juice\n\nMethod: Shake w/ 3 ice cubes and strain\nGlass: Beer Glass (3/4 filled w/ Crushed Ice)\nGarnish: Mint Sprig (Short Straw)

2 oz Pimm's No.1\n.5 oz Cucumber Syrup\n.75 oz Lemon Juice\nTop w/ Fever Tree Ginger Ale\n\nMethod: Quick Shake & Strain, Top w/ Ginger Ale\nGlass: Collins (5 cubes)\nGarnish: Cucumber Slice (Long Straw)

1.5 oz Four Roses Yellow Label Bourbon\n.5 oz Cocchi Americano\n.5 oz Amaro Nonino\n.5 oz Averna Amaro\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Orange Peel Express and Float

1 oz Laphroiag 10yr Scotch\n1 oz Drambuie\n1 oz Luxardo Maraschino\n1 oz Lemon Juice\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

2 oz Rittenhouse Rye 100\n.5 oz Punt e Mes\n.25 oz Luxardo Maraschino\n\n\nMethod: Stir and STrain\nGlass: Coupette\nGarnish: No

1.5 oz Plymouth Gin\n.5 oz Simple Syrup\n.75 oz Lemon Juice\nFloat .75 oz Edmond Briottet Crème de Mûre\n\nMethod: Build in glass w/ Crushed Ice and Dig Stir\nGlass: Rocks Glass (Crushed Ice)\nGarnish: Crème de Mure Float w/ 2 Skewered Raspberries in Front of Straws (1 Short Straw)

1.5 oz Rittenhouse Rye 100\n1 oz Aperol\n.75 oz Amaro Montenegro\n.5 oz Dolin Dry Vermouth\n\n\nMethod: Stir and Strain\nGlass: Rocks Glass(Ice Sphere)\nGarnish: Orange Peel Express and Upright

1 oz Novo Fogo Pura Cachaca\n.5 oz 10th Street Distillery Malted Unaged Whiskey\n.75 oz Geijer Spirits California Spiced Liqueur\n1.25 oz Mango Syrup\n.75 oz Pineapple Juice\n.75 oz Lime Juice\n\nMethod: SHake and Strain\nGlass: Cobbler\nGarnish: 2 Pineapple Fronds Upright

2 oz Denizen Rum\n.5 oz Luxardo Maraschino\n.75 oz Lime Juice\n.5 oz Grapefruit Juice\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lime Wheel Float

.75 oz Aurora Amontillado Sherry\n.75 oz Cynar Amaro\n.75 oz Nardini Amaro\n\n\nMethod: Build\nGlass: Rocks (Ice Sphere)\nGarnish: Orange Peel Express and Upright

1 oz Bahnez Mezcal\n1 oz Yellow Chartreuse\n1 oz Aperol\n1 oz Lime Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

1.5 oz Denizen Rum\n.75 oz Dolin Dry Vermouth\n.75 oz Clement Creole Shrubb\nBarspoon Grenadine\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

2.25 oz Beefeater Gin\n.75 oz Simple Syrup\n.75 oz Lime Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lime Wheel Float

2 oz Plymouth Gin\n1 oz Lime Juice\n.75 oz Cucumber Syrup\n.5 oz Simple\n6 Mint Leaves\n\n\nMethod: Quick Hard Shake and Fine Strain\nGlass: Rocks (Cubed Ice)\nGarnish: Mint Sprig and Cucumber Moon (Short Straw)

1 oz Rittenhouse Rye 100\n1 oz St. George Spiced Pear\n1 oz Cherry\n1 oz Lemon Juice\n2 Dash Bitter Queens Chinese 5 Spice Bitters\n\n\nMethod: Quick Shake and Strain\nGlass: Collins (Crushed Ice)\nGarnish: 2 Cherries Skewered (Long Straw)

2 oz Pig's Nose Scotch\n.75 Lemon Juice\n.75 Ginger Syrup\nFloat .25 Laphroaig 10 Scotch\n\nMethod: Shake and Strain\nGlass: Rocks (Cubed Ice)\nGarnish: No Garnish (Short Straw)

2 oz Hine Cognac\n1 oz Orgeat\n1 oz Lemon Juice\n3 dashes Peychaud's Bitters\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

1.5 oz Bahnez Mezcal\n1 oz Orgeat\n.75 oz Lime Juice\n.5 oz Angostura Bitters\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

2 oz Cynar Amaro\n.5 oz Lemon Juice\n.5 oz Turbinado Syrup\n6-8 Mint Leaves\nDash Saline Solution\n\nMethod: Hard Shake and Fine Strain\nGlass: Cobbler\nGlass: No

1.5 oz Rittenhouse Rye 100\n.75 oz Dolin Dry Vermouth\n.75 oz Campari\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

2 oz Rittenhouse Rye 100\n.5 oz Averna Amaro\n.5 oz Dolin Dry Vermouth\n.25 oz Benedictine\n2 Dash Scrappy's Aromatic Bitters\n\n\nMethod: STir and Strain\nGlass: Coupette\nGarnish: No

1.75 oz Pig's Nose Scotch (or Alternate Scotch)\n.25 oz Arbeg 10 yr Scotch\n.5 oz Cherry Heering\n.75 oz Cinnamon Syrup\n.75 oz Lemon Juice\n2 Dash Angostura Bitters\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

1.5 oz Laphroiag 10yr Scotch\n1.5 oz Cynar Amaro\n1 Whole Egg\n\nMethod: Reverese Dry Shake\nGlass: Cobbler\nGarnish: Grated Nutmeg

2 oz Pig's Nose Scotch\n0.75 oz Drambuie\n\n\nMethod: Quick STir and Strain\nGlass: Rocks (Ice SPhere)\nGarnish: No

1 oz Bahnez Mezcal\n1 oz Aurora Amontillado Sherry\n.5 oz Fee Bros. Falernum\n.5 oz Ginger Syrup\n.75 oz Lime Juice\n\nMethod: Shake and Strain\nGlass: Collins (Crushed Ice)\nGarnish: Mint Sprig (Long Straw)

2 oz Rittenhouse Rye 100\n.75 oz Lime Juice\n.75 oz Benedictine\n2 Dash Angostura Bitters\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No

1.5 oz Four Roses Yellow Label Bourbon\n.75 oz Campari\n.75 oz Punt e Mes\n\nMethod: Stir and Strain\nGlass: Coupette (UP) or Rocks glass w/ sphered ice\nGarnish: Luxardo Cherry Sink

1 oz Suntory Toki Whisky\n.5 oz Old Yaupon Gin\n.5 oz St. Germain\n.25 oz Absinthe Ordinaire\n.75 oz Lime\n.75 oz Shiso Syrup\nTop w/ Soda\n\n\nMethod: Shake and Strain Top w/ Soda\nGlass: Collins (5 Ice Cube)\nGarnish: Shiso Leaf Upright (Long Straw)

1.5 oz Wheatley Vodka\n1.5 oz Mr. Black Cold Brew Coffe Liqueur\n\nMethod: Build over cubed ice and dig stir.\nGlass: Rocks

2 oz Rittenhouse Rye 100\n1 Barspoon Luxardo Maraschino\n1/2 Barspoon Absinthe Ordinaire\n1 Barspoon Simple Syrup\n2 Dash Angostura Bitters\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Lemon Peel Express and Float

1.5 oz Wheatley Vodka\n.5 oz Merlet Crème de Peche\n1 oz Orange Juice\n.75 oz Cranberry Juice\n.5 oz Lime Juice\n.5 oz Simple Syrup\n6 Dash Malic Acid Solution\n\nMethod: Quick Shake and Strain\nGlass: Collins (5 ice Cubes)\nGarnish: Orange Moon (Long Straw)

2 oz Plymouth Gin\n.75 oz St Germain\n.5 oz Green Chartreuse\n.75 oz Lime Juice\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lime Wheel Float

1 oz Anchor Junipero Gin\n.5 oz Campari\n.5 oz Simple Syrup\n1 oz Lime Juice\n6-8 Mint Leaves\nTop w/ Soda Water\n\n\nMethod: Hard Quick Shake w/ Mint and Fine Strain\nGlass: Collins (Ice Cube)\nGarnish: Mint Sprig (Long Straw)

1 oz Plantation 5 yr Rum\n1 oz Laird's Straight Apple Brandy\n.75 oz Ginger Syrup\n.5 oz Grenadine\n.75 oz Lemon Juice\n2 Dash Bitter Queens Tobacco Bitters\nTop w/ San Pellegrino Aranciata Rossa\n\n\nMethod: Shake and Strain Top w/ Soda\nGlass: Collins (5 ice Cubes)\nGarnish: Lemon Wheel (Long Straw)

1.5 oz Wheatley Vodka\n.5 oz Combier Orange\n.75 oz Simple Syrup\n.75 oz Lemon Juice\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lemon Wheel Float

2 oz Anchor Old Tom Gin\n1 oz Carpano Antica Vermouth\n.25 oz Luxardo Maraschino\n2 Dash Angostura Bitters\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Orange Peel Express and Float

1.75 oz Rittenhouse Rye 100\n.5 oz Dolin Dry Vermouth\n.5 oz House Picon\n.25 oz Luxardo Maraschino\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Luxardo Skewered Cherry

1.5 oz Laphroaig 10yr Scotch\n1 oz Fee Bros. Falernum\n.5 oz Lemon Juice\n2 Dash Angostura Bitters\n6-8 Mint Leaves\n\nMethod: Shake and Fine Strain\nGlass: Rocks (Crushed Ice)\nGarnish: Mint Sprig (Short Straw)

1.5 oz Boodles\n.75 oz Cocchi Americano\n.75 oz Suze\n\nMethod: Stir and Strain\nGlass: Coupette (UP)//Rocks (Ice Sphere)\nGArnish: Lemon Peel Express and Float

1.5 oz Sipsmith Gin\n.75 oz Lemon\n.75 oz Merlet Creme de Peche\n.5 oz Orange-Rooibos Sherbet\n.5 oz Aperol\n1 Spritz Jasmine Water (Before straining cocktail)\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Orange Peel Express and Float

1 oz Fernet Branca\n1 oz Campari\n\n\nmethod: Build over Ice Sphere in Glass\nGlass: Rocks (Ice Sphere)\nGarnish: Orange Peel Express before Ice Sphere/ Upright

2 oz Sour Beer (Whichever is On Draft)\n1.5 oz Chairman's Reserve Spiced Rum\n.5 oz Mari Brizard Apry\n.75 oz Lemon Juice\n.5 oz Tres Agave Nectar\n\nMethod: Shake & Strain\nGlass: Coupe\nGarnish: No

1.5 oz Beefeater Gin\n0.5 oz Pamplemousse Rose\n0.5 oz Dolin Dry Vermouth\n0.5 oz Campari\n2 dash Regan's Orange Bitters\n\n\nMethod: Stir And Strain\nGlass: Coupette\nGarnish: Grapefruit peel express and Float

1.5 oz Espolon Reposado Tequila\n.75 oz St Germain\n.5 oz Yellow Chartreuse\n1 Dash Regan's Orange Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGArnish: No

2 oz Espolon Reposado Tequila\n.75 Lime Juice\n.75 Ginger Syrup\nFloat .25 Bahnez Mezcal\n\nMethod: Shake and Strain\nGlass: Rocks (Cubed Ice)\nGarnish: No (Short Straw)

1 oz Eagle Rare Bourbon\n1 oz Amaro Nonino\n1 oz Aperol\n1 oz Lemon Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

1.75 Espolon Reposado\n.5 oz Lime Juice\nTop w/ Fevertree Ginger Beer\n\nMethod: Build Top w/ Ginger Beer\nGlass: Collins (5 Ice Cubes)\nGarnish: Lime Wheel (Long Straw)

2 oz Goslings Black Seal Rum\n1.5 oz Coconut Cream\n.5 oz lime juice\nMethod: shake w/ 3 ice cubes and strain\nGlass: rocks (crushed ice)\nGarnish: lime wheel upright (short straw)

2 oz Plantation Barbados 5yr Rum\n1 oz Lime Juice\n3/4 oz Turbinado Syrup\n8 mint leaves\n\n\nMethod: Swizzle\nGlass: Collins (Crushed Ice)\nGarnish: 2 Dashes Each Angostura and Peychaud's Bitters, Mint Sprig (1 Long Straw)

1.5 Aurora Amontillado Sherry\n.75 oz Del Maguey Mezcal Vida\n.5 oz Cinnamon Syrup\n.5 oz Lemon Juice\n.25 oz Tres Agave Nectar\n.25 oz Lime Juice\n7 Dash Regan's Orange Bitters\n\nMethod: Swizzle\nGlass: COllins (crushed ice)\nGarnish: No (Long Straw)

2 oz Barsol Pisco Quebranta\n0.5 oz Yellow Chartreuse\n0.5 oz Fee Bros. Falernum\n0.5 oz Pineapple Juice\n0.5 oz Lime Juice\n\nMethod: Shake And Strain\nGlass: Coupe\nGarnish: No

2 oz Plantation 5yr Rum\n1 oz Lime Juice\n.75 oz Orgeat\n.75 oz Combier Orange\n\nMethod: Quick Shake and Strain\nGlass: Rocks (Crushed Ice)\nGarnish: Lime Wheel Upright Mint sprig (SHort Straw)

1 oz Absinthe Ordinaire\n.5 oz Simple Syrup\nTop w/ Prosecco\n\nMethod: Stir and Strain, Top w/ Prosecco\nGlass: Coupette\nGarnish: No

2 oz Rittenhouse Rye 100\n.75 oz Combier Orange\n.75 oz Dolin Rouge Vermouth\n.5 oz Lime Juice\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: No Garnish

2 oz Monkey Shoulder Scotch\n0.25 oz Absinthe Ordinaire\n0.75 oz Simple\n0.5 oz Lemon Juice\n0.5 oz Lime Juice\n0.75 oz Egg White\nTop with 1 oz Soda Water\n\nMethod: Reverse Dry Shake\nGlass: Chilled Rocks Glass\nGarnish: Top w/ Soda Water and Morning Glory Print

2 oz Hine Cognac\n.75 oz Combier Orange\n.25 oz Simple Syrup\n.75 oz Lemon Juice\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

2 oz Espolon Reposado Tequila\n.25 oz St Germain\n.25 oz Regan's Orange Bitters\n.25 oz Simple Syrup\n4 Drops Bittermens Hopped Grapefruit Bitters\n\nMethod: Stir and Strain\nGlass: Coupette\nGArnish: Grapefruit Peel Express and Float

1.5 oz Old Grand Dad Bourbon\n.5 oz Aurora Px Sherry\n.5 oz Fernet Branca\n0.5 oz Lemon Juice\n0.5 oz Simple Syrup\n\n\nMethod: Shake and Dump\nGlass: Rocks (Cubed Ice)\nGarnish: 3 Dash Angostura Bitters on Top (NO STRAW)

2 oz Espolon Blanco Tequila\n.75 oz Cointreau\n.75 oz Lime Juice\n.25 oz Tres Agave Nectar\n\nMethod: Shake And Strain\nGlass: Rocks Glass (Cubed Ice)\nGarnish: Half Salt Rim and Lime Wheel Float

1 oz Beefeater Gin\n1 oz Cocchi Americano\n1 oz Cointreau\n1 oz Lemon Juice\n2 Spritz Absinthe In Glass\n\n\nMethod: Shake and STrain\nGlass: Coupe (2 spritz Absinthe)\nGarnish: Luxardo Cherry Sink

2 oz Espolon Reposado Tequila\n1 oz Drambuie\n1 oz Lemon Juice\n2 Dash Angostura Bitters\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Grated Nutmeg

2 oz Hine Cognac\n.75 oz Green Chartreuse\n.5 oz Simple Syrup\n.5 oz Lemon Juice\n1 Dash Angostura Bitters\n\n\nMethod: Shake and Strain\nGlass: Coupe\nGarnish: Lemon Peel Express and Float

2 oz Daron Calvados\n.5 oz Yellow Chartreuse\n.5 oz Benedictine\n2 Dash Angostura Bitters\n\n\nMethod: Stir and STrain\nGlass: Coupette\nGarnish: No

1 oz Bahnez Medzcal\n1 oz Fernet Branca\n1 oz Cherry Heering\n1 oz Lime Juice\nTop w/ Fever Tree Ginger Beer\n\n\nMethod: Shake and Strain\nGlass: Collins (5 ice cubes)\nGarnish: Mint Sprig (1 long straw)

1.5 oz Beefeater Gin\n.5 oz Dolin Dry Vermouth\n.5 oz Bitter Truth Violet\n.25 oz Absinthe Ordinaire\n.25 oz Simple Syrup\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: No

2 oz Hine Cognac\n.75 oz Marie Brizard Apry\n.5 oz Simple Syrup\n1 Whole Egg\n\nMethod: Reverse Dry Shake\nGlass: Cobbler\nGarnish: Grated Nutmeg

Stephen Cole, The Violet Hour, Chicago, IL\n1.5 oz Aperol\n1 oz Absinthe Ordinaire\n1 oz Lemon Juice\n.25 oz Simple Syrup\n2 Dash Regan's Orange Bitters\n\nMethod: Shake & Strain\nGlass: Coupe\nGarnish: Flamed Orange Peel & Float

1.5 oz Ron Zacapa 23 Rum\n1.5 oz Carpano Antica Vermouth\n1 Dash Regan's Orange Bitters\n\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Orange Peel Express and Float

2 oz Wheatley Vodka\n1 oz St. Germain\n.5 oz Dolin Dry Vermouth\n.25 oz Yellow Chartreuse\n6-8 Mint Leaves\n\n\nMethod: Hard Shake and Fine Strain\nGlass: Coupe\nGarnish: Slapped Mint Leaf Float

1.5 oz Highland Park Magnus Scotch\n0.75 oz Marie Brizard Apry\n0.75 oz Lime Juice\n0.5 oz Simple Syrup\n5 Mint Leaves\nTop w/ Soda\n4 dash Angostura Bitters on Top\n\nMethod: Press Mint, Dig stir, Top w/ Soda\nGlass: Collins, Crushed Ice\nGarnish: Angostura Dashes and Mint Sprig (Long Straw)

1.5 oz Barsol Quebranta Pisco\n.75 Campari\n.75 oz Luxardo Maraschnio\n1 Dash Bitterman's Xocolatl Mole Bitters\n\nMethod: Stir and Strain\nGlass: Coupette\nGarnish: Orange Peel Express and Float