The Crunkleton Menu

By hugo ensslin broker's london dry gin, luxardo maraschino, violet, lemon, marasca cherries a 1917 cocktail with a citrusy take off and a sweet landing. Clean and crispy in between, this cocktail is delightful.

Origin unknown virgin bourbon, marasca cherries and orange slice muddled, bitters, sugar the high proof of the bonded bourbon blends very well with the sweetness from the muddled fruit creating our rendition of america's oldest cocktail.

Revived by murray stenson broker's london dry gin, luxardo maraschino, chartreuse green, lime the bartenders here talk so much that it's difficult to get the last word in, but try this cocktail and you may prevail. This is a harmonious blend of citrus, herbal a notes from the chartreuse, botanical hints from the gin, and a balanced dry sweetness from the maraschino. Originating during prohibition, this secret cocktail makes it difficult to just have one.

By walter bergeron rittenhouse bonded rye, hennessy vs cognac, carpano antica, benedictine, peychaud's created at the hotel monteleone in new orleans during the 1930's. The name is french for "old square" describing the layout of the french quarter. The crunkleton loves the "old square" and it loves this drink.

By nathaniel wescott el jimador reposado tequila, red chilli pepper, lime, mole bitters, champagne although this drink is only seven years old, we have to include it on the cocktail list. It's popularity transcends it relatively young age and should one day become a classic cocktail. Here's to hoping it tremendous longevity.

By sam ross the famous grouse whisky, ardbeg 10y islay whisky, ginger, honey, lemon warm and soothing flavors of whisky, honey, ginger, and lemon make this drink a true delight. Given its balance of flavors and easy drinking, this one is a favorite at the crunkleton.

By harry macelhone broker's london dry gin, hennessy vs cognac, orange liqueur, lemon, champagne we took the 1915 version of this high caliber drink and added cognac for smoothness and depth. Melding the cognac with the gin gives it an ambrosial complexity. "Make drinks not war," can be a slogan for the french 75.

By jeff"beachbum” berry myer's dark rum, flor de cana rum, campari, lime, pineapple rum is riding a big wave of popularity these days. This drink offers flavors you would expect from a polynesian rum based libation and adds some bitterness to bring it back to the flavor wheel commonly found in classic cocktails. The crushed ice is fun to chew too.