Tales of the Cocktail Recipe Book

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

Forwardby 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 con-

coctions 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 life-

time, and the neat thing is, you can do it every year. So….be there.

4

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Introduction

IntroductionBy 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 other’s company in the coffeehouse bars of the

French Quarter. There a variety of distinctly New Orleans drinks were con-

cocted 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 world’s best in

the cocktail bar community gather in New Orleans to share their knowl-

edge, 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.

6

Chapter 1: Introduction




Toast to Tales of the Cocktail®“Tales of the Cocktail® Official Cocktail 2010”

Death in the South PacificCreated by Evan Martin

¾ oz Appleton Estate Extra 12 Year Old rum

¾ oz Rhum Clement VSOP rum

½ oz Grand Marnier

a oz Trader Tiki’s Orgeat syrup

a oz Fee Brothers Falernum

3 dashes absinthe

½ oz fresh lime juice

½ oz fresh lemon juice

½ oz Fee Brothers grenadine

½ oz Cruzan Blackstrap rum

Add all ingredients except for the grenadine and Cruzan Blackstrap to aZombie shell glass and fill with crushed ice. Swizzle the drink well to mixand frost the glass and then pour in grenadine. Overfill the glass withcrushed ice and then pour in Cruzan Blackstrap.

Garnish: Take a bamboo skewer and put a brandied cherry throughat the very top followed by 1 pineapple leaf (insert through the mid-dle) and then cut off skin from 1 large orange slice and then cut thestrips in half. Insert the ends through the skewer having them hangon opposite sides of each other. Then insert the straw through theloop in the bamboo skewer. It should look like a guy hanging off ofthe drink (cherry=head, pineapple leaf= arms, citrus peel danglingaway from each other are the legs) .

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Second place cocktail

Once upon a TimeCreated 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

½ oz white grapefruit Juice

½ oz lemon juice

2 dashes Fee Brothers Rhubarb Bitter’s

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 shakelike hell, double strain into a Tiki mug of highball. Finish by sprayingwith the Wray and Nephew across a lit match to flame the drink.

Third place cocktail

Peter’s Planter’s PunchCreated by Peter Bogren

1½ oz Old New Orleans 3 year old rum

½ oz cardamom syrup*

3 dashes Fee Brothers Orgeat Syrup

¼ 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, stirand float Navan vanilla liqueur on top. Garnish with orange slicerolled in cayenne pepper and sugar mixture.

* To make cardamom syrup: combine ½ cup water, 1 cup turbinadosugar and 1 Tbsp. cardamom seeds. Boil and strain. Allow to cool.

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Tales of the Cocktail® 2010 OfficialNon-Alcoholic Cocktail

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

1½ cups green tea2 cups Fre Alcohol-Removed Chardonnay½ cup freshly squeezed lemon juice¼ cup demerara (raw) sugar½ cup peach juiceFreshly grated nutmegSliced lemons (for garnish)

Pour the sugar into a large heat proof pitcher, slowly add the hotgreen tea. Stir until the sugar dissolves. Set aside and let cool.

Meanwhile, pour the Fre Chardonnay, peach juice and lemon juiceinto a punchbowl. Add the sweetened tea mixture. Stir. Add a grat-ing of nutmeg over the surface of the punch. Serve over ice-filledpunch cups or wine glasses. Garnish with a slice of lemon on therim of the glass or surface of the drink.

Official Cocktail of New Orleans

The Sazerac1 cube sugar1½ ounces Sazerac Rye Whiskey or Buffalo Trace Bourbon¼ ounce Herbsaint3 dashes Peychaud’s Bitterslemon peel

Pack an Old-Fashioned glass with ice. In a second Old-Fashionedglass place the sugar cube and add the Peychaud’s Bitters to it, thencrush the sugar cube. Add the Sazerac Rye Whiskey or BuffaloTrace Bourbon to the second glass containing the Peychaud’s Bit-ters and sugar. Empty the ice from the first glass and coat the glasswith the Herbsaint, then discard the remaining Herbsaint. Emptythe whiskey/bitters/sugar mixture from the second glass into thefirst glass and garnish with lemon peel

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Tales of the Cocktail®Seminars 2010

Armagnac, France’s First Brandy

D’ArtagnanPresented by DaleDeGroff

1 tsp Chateau Busca Hor D’Age Armagnac

1 tsp Grand Marnier®

½ oz orange juice

Dash simple syrup

4 oz champagne

Mix Armagnac, Grand Marnier, orange juice and sugar into achampagne flute. Top with Champagne and add a spiral of orangepeel to extend the length of the glass.

Gascon RedheadPresented by Dale Degroff

1½ oz White Armagnac

½ oz orange curacao

1 oz pineapple juice

½ oz Fonseca ruby port

Shake the first three ingredients well with ice and strain into a chilledwhite wine glass over ice. Float ruby port. And garnish with pineapple.

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

Vermouth ShrubPresented by Neyah White

½ 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




GavinPresented by Paul Clarke

2¼ 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 glassfilled with ice. Top with club soda, stir lightly to combine. Garnishwith an orange wheel.

A Shot of Black Stuff - Amazing Amarosand Brilliant Bitters

Bax Beet PinotPresented by Jacob Briars

a oz Fernet Branca bitters

½ oz Martini Rossi Sweet vermouth

1 oz gomme syrup


Beetroot juice

Combine all, add ice, shake and strain - ideally into a wine glass butotherwise straight up

Averna Pineapple ShrubPresented by Jacob Briars

1½ oz Averna bitters

1¼ oz fresh pineapple puree

a oz simple syrup

Dash Bitter Truth Aromatic

¼ oz white vinegar

Shake all VERY hard with ice, double-strain into glass.

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Kiwi CollinsPresented by Philip Duff

2 oz Stolichnaya vodka

1 oz lemon juice

½ oz rich simple syrup (2:1)

1 oz Fizzy water

Kiwi fruit, quartered

Muddle kiwi fruit in shaker. Add other ingredients (EXCEPTfizzy water) and ice and shake. Strain into ice-filled glass thentop with fizzy water. Garnish with a kiwi slice.

Corzo Margarita RocksPresented by Daniel Victory

1½ oz Corzo Silver tequila

¾ oz fresh lemon juice

¼ oz Corzo agave nectar

½ oz Cointreau

WEDGE Orange

WEDGE Lemon

Shake and serve on the rocks.

The Pacific RimPresented 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 2slices of jalapeno. Add vodka and agave, a pinch of salt, andshake well with ice. Fine strain into an ice-filled rocks glass. Gar-nish with a jalapeno slice.

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At Full Sail: The History and Applicationof Spirits at Proof, Navy Strength and

Overproof

GimletPresented by Eric Seed

2 oz Plymouth Navy Strength gin

1 oz Lime Cordial (Employees Only bottled)

Stir over ice, strain, serve straight up.

NewarkPresented by Eric Seed

1½ oz Laird’s Bonded Apple brandy

¾ oz Carpano Antica Formula

1 barspoon Fernet Branca

1 barspoon Luxardo Maraschino

Stir and serve straight up. Garnish with a lemon twist.

Royal MillionPresented by Eric Seed

¾ oz Lemon Hart 151 Demerara rum

¾ oz Plantation Jamaica rum


¾ oz simple syrup

1 barspoon Angostura bitters

Shake, strain, and serve straight up with a lemon twist.

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Bariana: The Golden Age of FrenchCocktails

Angler’s Cocktail3 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 dashesorange bitters, raspberry syrup, gin. Stir. Strain into a cocktail glass.Garnish with a lemon zest and serve.

Louis’ Quina Cocktail2 oz Lillet Blanc

2 dashes Cointreau®

Pour ingredients into an ice-filed shaker, stir, and strain into acocktail glass. Garnish with lemon zest and serve.

Louis’ Special Cocktail3 dashes Cointreau®

3 dashes Crème de Noyeau

3 dashes Angostura

1 oz Beefeater gin

1 oz Noilly Prat red vermouth


Pour all ingredients into a shaker filled with ice. Double strain intoa cocktail glass. Garnish with a lemon zest and serve.

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Whisky Flash1 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 andstrain into a rocks glass.

Globe2 oz Chivas scotch

½ oz Noilly Prat rouge vermouth

½ oz Noilly Prat blanc vermouth

¼ oz Cordial Medoc

2 dashes Angostura bitters

Pour all ingredients into an ice filled shaker. Shake and strain into acocktail glass. Garnish with a luxardo cherry.

Little Sister½ oz Cointreau®

1¾ oz Beefeater 24

½ oz lemon juice

1 oz grapefruit juice

¾ oz egg white

Dash grapefruit bitters

Batch all but egg white. Add Egg white to order.

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Bartending Fun-da-mentals

Cecil BakerPresented by Angus Winchester

2 oz Tanqueray gin

a oz Green Chartreuse

a oz Pomme Verte liqueur

¼ oz Monin passionfruit syrup

½ oz Passion fruit pulp

Stir like an old fashioned on ice in tumbler and garnoish with asprig of fresh rosemary.

Corpse Reviver No. BluePresented by Jacob Briars

1 oz Tanqueray gin

1 oz Lillet Blanc

1 oz Bols Blue Curacao


1 Dash La Fee absinthe

Blend all and shake hard. Strain and serve straight up with a lemontwist garnish.

WYBMADIITYPresented by Jacob Briars

1¼ oz 42BELOW vodka

a oz Martini Rossi Sweet Vermouth

½ oz simple syrup


Strawberries

Lime leaves

Muddle strawberries and lime leaves, then combine all, shake welland serve over crushed ice. Garnish with a strawberry.

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Bartending in the 1940’s, 1950’s and1960’s (the dark ages)

Bombay Ruddy MaryPresented by Brian Rea

1 oz Bombay Original gin

3 oz Tabasco Bloody Mary mix

Pour vodka, add Bloody Mary MIx, stir, add horseradish andpickle spear.

BBCPresented by Brian Rea

1½ oz Bombay Original

1 oz Cointreau

½ 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 Michelada1 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 limejuice 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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Smokey Old Bastard1 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).

Mb’s Apple Piea oz Roaste Apple Calvados

a oz agave nectar

½ oz G E Massanez Pomme Verte(or a good apple liquor substitute)

½ oz Carpano Antica Formula vermouth

1 barspoon lime juice

½ oz egg white

Pinch of cinnamon

Velvet Fog1 oz Tanqueray TEN

a oz Creme de Violette

1 barspoon Gum Arabic

1 barspoon Velvet Falernum

½ oz champagne

1 oz dry ice

Shake gin, gomme, velvet falernum. Double strain into champagneflutes. Top with splash of champagne. Finish with velvet fog.

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Big Fish, Small Pond - A Guide toSelf-Publishing

FilbyPresented by Darcy O’Neil

1¼ oz Plymouth gin

½ oz Amaretto

½ oz dry vermouth

¼ oz Campari

Combine all ingredients in a shaker glass with ice and stir until wellchilled. Strain into a cocktail glass and garnish with an orange twist.

Botanical Garden

Cubeb Berry SnapperPresented by Jim Ryan

1½ oz Hendrick’s gin

½ oz Fonseca Ruby Port

3 oz tomato juice

½ 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 andcelery seed, in a mixing container, add ice and roll. Serve over freshice, add port float and garnish with basil leaf, cucumber spear rolledin ground cubeb.

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Citrus FizzPresented by Charlotte Voisey

1½ oz Hendrick’s gin½ oz Solerno blood orange liqueur½ oz fresh lemon juice¼ oz fresh lime juice¼ oz fresh grapefruit juice¾ oz Bergamot simple syrup1 oz egg whitesDash orange bitters

Combine all ingredients and shake very well. Finish with a splashof soda. Spritz and discard an orange zest.

Pell Mell PunchPresented by Jim Ryan

3 oz Hendrick’s Gin3 oz Fresh squeezed pineapple juice3 oz strengthened chamomile tea1 oz Wildflower Honey syrup (2:1)1 oz freshly squeezed and strained lemon juice6 dashed Peychaud’s bitters

Combine ingredients in a punch bowl, add punch ice, add mixedfresh berries and mint tips for garnish.

Rosa Verde #3Presented by Charlotte Voisey

1½ oz Hendrick’s gin½ oz fresh lime juice½ oz simple syrup1 oz watermelon juiceArugulaPink peppercorns

Combine all ingredients and shake well. Serve over ice in a Talescup. Garnish with a nice sprig of arugula.

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Brandies of Jerez

The AndalusianPresented by Francesco Lafranconi

2 oz Lepanto Spanish brandy2 oz Fever Tree Bitter Lemon4 mint sprigsDash of peach bittersLemon Peel4 oz ice

Place the mint sprigs in a wine glass with 2 dashes of PeachBitters and muddle briskly. Add half cup of ice, Lepanto andFever tree bitter lemon soda. Stir and serve with a lemon twist

El Sueno ProhibidoPresented by Francesco Lafranconi

1¾ oz Spanish Brandy Cardenal Mendoza1 oz Walnut Liqueur Nostalgia by Charbay¼ 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 AlliancePresented by Jacob Briars

1 oz Drambuie2 oz champagne

Combine in glass, stir, serve

The Black NailPresented by Jacob Briars

1 oz Drambuie1 oz Johnnie Walker Black Label scotch1 oz 42BELOW Honey vodka

Combine all, stir and strain over ice. Garnish with a lemon twist.

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Creative Cocktails and the Powerof Brainstorming

Southern PersuasionPresented by Kathy Casey – Liquid Kitchen™

1½ oz Ri1¾ oz Catdaddy Moonshine½ oz Cherry Bounce¼ oz Peach Pit bitters¼ 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 largecocktail glass. Double strain cocktail over ice. Garnish with aBounce cherry.

Recipe by Chef Cameo McRoberts - Kathy Casey Food Studios®

1 pound firm ripe cherries3 cups sugar1 bottle (750 ml) vodka

Combine whole stemmed cherries, sugar and vodka and seal. Restfor 6 months, agitating occassionaly.

Planters Punch ‘Berry Cup’Presented by Kathy Casey – Liquid Kitchen™

1 oz Cruzan® Silver¾ oz Cruzan® Spiced½ Monin Almond syrup½ oz Pimm’s CupDash Peychaud’s bitters5 Dricoll’s raspberries

Drop raspberries into pint glass. Measure in ingredients. Fill with ice.Cap and shake vigorously. Line a collins glass with a long very thinslice of cucumber (cut from the mandolin as shown). Pour into glassand garnish with a cucumber sliced long and thin.

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BollywoodPresented by Kathy Casey – Liquid Kitchen™

1½ oz Tanqueray Ten gin2 oz Bollywood pre-mix*2 large sprigs fresh mintCoconut Rose Foam**Edible gold flakes

Tear mint and drop mint into pint glass. Measure in gin andBollywood Pre-Mix. Fill with ice. Cap and shake vigorously. Straininto large martini cocktail glass. Top with a pouf of Coconut RoseFoam and garnish with sprinkle of gold.

*Bollywood Pre Mix2 cups sugar2 cups water½ Tbsp. good curry powder3 cups fresh squeezed lime juice2 cups fresh squeezed pineapple juice

Combine sugar, water and curry in a small sauce pan and bring to a sim-mer. Remove from heat and let sit for 20 minutes. Then strain syrup anddiscard any solids. After syrup has cooled stir in lime and pineapplejuices. Place pre mix into a clean bottle store refrigerated.

**Coconut Rose Foam

Makes enough to fill one canister

1½ sheets gelatin3 oz Monin Rose Syrup2 oz fresh squeezed lemon juice2 oz water3 oz rich simple syrup8 oz coconut milk

Combine the rose syrup, lemon juice, water, coconut milk and sim-ple syrup and gelatin sheets and let set for 10 minutes in a smallsaucepan. Then place over medium-high heat just until gelatinmelts. Do not boil.

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The Eggpire Strikes Back

G & MePresented by Timo Janse

1 oz Geranium gin

½ oz lemon grass and ginger syrup

1 barspoonabsinthe

½ oz egg white

¾ oz fresh carrot juice

Add all ingredients in base of shaker. Dry shake first, then shakeand fine strain. Grate pepper on top.

Coffee cocktailTimo Janse

1 oz Martell brandy

2½ oz Fonseca ruby port

1 oz egg

1 barspoon simple syrup

Shake and fine strain in egg cup. Garnish with cock’s feather andgrated nutmeg.

Clover ClubPresented by Timo Janse

2 oz Geranium gin

½ oz raspberry syrup*

½ oz egg white


Add all ingredients to the shaker, dry shake, shake, strain in glass.

* Warm 2 parts sugar with 1 part water and ½ a part fresh raspberries.

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The Fine Art of Crafting Your Own Charm,Magic and Flair Behind the Bar

Jumbie’s Southern VillaPresented by Dean Serneels

1¼ oz Jumbie Vanilla rum

½ oz Galliano, Tuaca or Navan liqueur

1½ oz lemon juice

1¼ oz simple syrup

1 barspoon Maraschino cherry juice

Combine ingredients 1-4 with 1 cup ice. Shake vigorously. Straininto a Cocktail/ Martini/V shaped glass. Add Maraschino CherrySyrup to center of the cocktail

Jumbie TeaPresented by Doc Eason

½ oz Rum Jumbie Coconut Splash

½ oz Rum Jumbie Mango Splash

½ oz Rum Jumbie Pineapple Splash

½ oz Rum Jumbie Vanilla Splash

1 oz Rum Jumbie liqueur


2 oz cranberry juice

Mix all ingredients with ice then strain over fresh ice.

The Fine Art of Negotiating a Deal

Gin & TonicPresented 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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Vodka & Soda2 oz ABSOLUT®4 oz club soda

Serve over ice in a Collins glass. Garnish with a lemon wedge.

Bitter AdmiralPresented by Chad Solomon

1 oz Beefeater gin2 oz Campari4 oz grapefruit

Combine ingredients, stir, over fresh ice. Garnish with a lime wedge.

The Flavor Trip

Alaskan Sour SurprisePresented by Charlotte Voisey

1½ oz Hendrick’s¾ oz fresh lime½ oz simple syrup¾ oz Yellow Chartreuse½ egg white2 dashes Regan’s bitters3 sechuan buttons

Muddle buttons, add other ingredients and shake very well. Strainup into a Tales cup. Spritz a atomizer spray of orange bitters. Gar-nish with a cucumber slice and whole sechuan button.

Miracle Cucumber GimletPresented by Jim Ryan

2 oz Hendrick’s Gin

1 oz Fresh strained lime juice2 wheels English cucumber

Muddle juice and cucumber. Add beautiful gin, ice shake anddouble strain into a Tales glass. Garnish with cucumber wheel.

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Cucumber GimletPresented by JimRyan

1½ oz Hendrick’s gina oz fresh strained lime juice¾ oz simple syrupCucumber wheel

Muddle cucumber simple syrup and juice. Add Hendrick’s Gin, iceand shake well. Double strain into a Tales glass. Garnish with anjulienned english cucumber hair.

The F Word: Flair of Mixology

ZamboniPresented by Tobin Ellis

1 oz LEBLON® cachaça1 oz Campari1 oz Carpano Antica vermouth

Build over ice, stir, garnish with gusto. Yes, gusto.

From Convicts to Cocktailians: TheRelease of Australian Flavour

Mint Julep Nitro SorbetPresented by Matthew Bax

a oz Makers Marka oz Cognac VSOPa oz Gomme syrup1 barspoon Peach brandy4 oz liquid nitrogen10 mint leaves

Stir spirits gomme and mint gently. Churn with whisk adding nitroslowly and carefully until a fine sorbet is reached. Sorbet to be servedin Der Raum branded ice cream cups. Garnish with a mint leaf.

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The Killer BeePresented by Jacob Briars

1 oz 42BELOW Honey vodka

a oz Jagermeister

½ oz St-Germain

a oz vanilla syrup


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 ofchili pepper

Gin Cocktails - From the lost and forgottenclassics to the new contemporary

Black Cherry RamosPresented by Tony Abou-Ganim

2 oz Bombay Sapphire® Gin

1 lemon juice

½ oz lime juice

1 oz simple syrup

1½ oz cream

1 oz egg white

1½ oz soda water

1 oz black cherry puree

Drop of orange flower water

Shake vigorously, strain into a chilled highball glass. Top withchilled club soda. No garnish.

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Cucumber Surprise FizzPresented by Charlotte Voisey


1 barspoon ginger puree

¾ oz Sonoma Lavender syrup


¼ oz fresh lime juice

½ 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 alemon twist.

Lady MarmaladePresented by Charlotte Voisey


½ oz Solerno Blood Orange liqueur

½ oz fresh yuzu puree

½ oz orange marmalade

½ oz egg whites

¼ oz simple syrup

Combine ingredients andn shake very well. Serve up in a Tales of thecocktial cup. Garnish with a dried/dehaydrated blood orange wheel.

Tom CollinsPresented by Tony Abou-Ganim

1½ oz Hayman’s 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.

31




White LadyPresented by Tony Abou-Ganim

2 oz Bombay Sapphire® Gin1 oz lemon juice1 oz Cointreau®egg white

Shake a serve straight up.

The History, Science and CreativityBehind Essential Oils and Extracts

Maiden Hair PunchPresented by Andrew Nicholls

2 oz Hendrick´s gin1 oz Solerno Blood Orange liqueur1 oz fresh lemon juice½ oz Maiden Hair syrup3 oz chilled ginger ale

Place all ingredients except Ginger Ale in a punch bowl (or othervessel) and stir until thoroughly mixed. Place in freezer untilthoroughly chilled and then add the chilled Ginger Ale. Serveover ice and garnish with grated nutmeg.

Experimental Corpse ReviverPresented by Andrew Nicholls

1 oz Beefeater gin1 oz Solerno Blood Orange liqueur1 oz Lillet1 barspoon Acid PhosphateDash of Angostura bitters

Place all ingredients in a shaker, fill shaker with ice and shakehard for about 8 seconds. Double strain and serve over ice; gar-nish with a lemon twist.

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Hollywood Cocktails: Louisiana Style

SazeracPresented by Alan Leonard

2 oz Sazerac Rye1 barspoon HerbsaintDash Peychaud’s bittersSugar cubeLemon peel

Crush the sugar cube in the bottom of a mixing glass then add the ryeand bitters. Add ice then stir. Rinse a rocks glass with Herbsaint thenstrain the mixture in the mixing glass into the rocks glass. Twist alemon peel, rub the oils on the rim then discard.

Absinthe SuissessePresented by Ted Haigh

1½ oz Nouvelle Orleans absinthe½ oz Orgeat½ oz eg white or 2 tablespoons pasteurized egg white1 oz half-n-half

Shake all ingredients and strain over crushed ice.

The Hotel Grunewald, Roosevelt andFairmont - Over 100 Years of Cocktail

History

SazeracPresented by Phil Greene

1 oz rye whiskey1 barspoon simple syrup1 tsp Herbsaint2 dashed Dash of Peychaud’s Bitters

Place ice into a rocks glass, set aside. Combine whisky, simple syrup, andPeychaud’s in a glass, stir well, and set aside. Remove ice from rocksglass, add Herbsaint, then tilt glass sideways and rotate it around, to“rinse” interior of glass with Herbsaint. Discard excess. Strain whiskeymixture into rocks glass, garnish with lemon peel.

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Ramos Gin FizzPresented by Phil Greene

¾ oz gin¼ oz reshly squeezed lemon juice¼ oz simple syrup½ oz half and half1 barspoon egg white¾ oz seltzer waterDrop of orange flower waterFresh lime juice

Combine all ingredients, except for the seltzer water, in a shakerand shake well for 3 minutes. Strain into a Delmonico glass, topwith seltzer.

How French Products Contribute toCocktails

Blue MoonPresented by Fernando Castellon

2 oz Tanqueray gin½ oz PAGÈS crème de violette½ oz fresh lemon juice

Shake with ice and strain into a cocktail shaker. Garnish withlemon twist.

The Ford CocktailPresented by Fernando Castellon

1 oz Old Tom gin1 oz Noilly Prat dry vermouth3 dashes Bénédictine®3 dashes orange bitters

Stir well over ice and strain into a cocktail glass. Garnish with anorange twist.

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Charlie Lindbergh CocktailPresented by Fernando Castellon

1½ oz Plymouth gin1 oz Lillet Blanc1 barspoon Apry or Apricot Brandy liqueurDash orange bitters

Stir well with ice and strain into a cocktail glass.

Cat’s EyePresented by Fernando Castellon

1½ oz Beefeater gin½ oz Noilly Prat dry vermouth¼ oz Kirsch¼ 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

PerudriverPresented by Camper English

3½ oz fresh squeezed orange juice½ oz Gran Gala orange liqueur1 oz Gran Sierpe Pisco

Build and serve over ice.

MargaritaPresented by Camper English

2 oz Corazon blanco1 oz Gran Gala orange liqueur¾ oz lime juice

Combine all, shake, and serve over fresh ice.

35




Rear Admiral’s Grog 2.0Presented by Camper English

1 oz Smith & Cross rum1 oz Pampero Anniversario rum1 oz Gran Gala orange liqueur¼ oz Averna amaro¼ oz maple syrup¾ oz lime juice¼ oz orange juice

Add all ingredients. Hard shake and strain into crushed ice filledDOF glass. Garnish with an orange twist.

How to Give Great Presentations

ClublandPresented by Philip Duff

2 oz Stolichnaya vodka2 oz Fonseca Siroco white portDash of Angostura bitters

Stir all with ice, and strain into an empty pre-chilled glass. Garnishwith a lemon zest sprayed, rimmed, and dropped in. Garnish with alemon zest sprayed, rimmed and dropped in.

Green GoddessPresented by Philip Duff

1½ oz Stolichnaya vodka2 oz lemon juice½ oz Green Chartreuse2 oz simple syrup6 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 icefilled glass.

36





The How’s and Why’s of Cocktails:An Exploration of Techniques,Ingredients, and Methodology

French PearlPresented by Audrey Saunders

2 oz Plymouth gin

¼ oz Pernod Pastis

¾ oz lime juice

¾ oz simple syrup

Fresh mint sprig

Muddle / shake / fine strain / no garnish

Ichigo/Ichie: One Chance/One MeetingThe Way How to Synchronize the

Bartenders Mind/Body

Masataka SwizzlePresented by Stanislav Vadrna

1½ oz Nikka Taketsuru 12 Year whisky

½ oz Amaretto

½ oz lemon juice


3 dashes Peychaud’s bitters

2 dashes Regan’s orange bitters

Pour the ingredients into a 10 oz highball glass. Swizzle, then fillthe glass to halfway with crushed ice, swizzle again, put morecrushed ice, and swizzle again. Top it with the Peychauds bitters.Garnish 1 fresh mint sprig.

37




Japanese BoulevardierPresented by Stanislav Vadrna

1½ oz Nikka Taketsuru 12 Year whisky1 oz Campari1 oz Dolin Rouge vermouthDash of Bitter Truth Chocolate bittersDash of Peychaud’s bitters

Stir, strain, and serve straight up. Express the oils from an orangetwist then discard.

I Hate Vodka, I Love Vodka

Apple MartiniPresented by Claire Smith

2 oz Belvedere vodka1 oz Apple sourz liqueur1 barspoon simple syrup1 barspoon lemon juice

Shake and strain into a martini glass

Whisper VesperPresented by Claire Smith

2¼ oz Belvedere Pink Grapefruit vodka¼ oz Bols GeneverDash of lemon bitters

Sitr and strain into a martini glass. Garnish with a grapefruit twist.

Sex On The BeachPresented by Jeremy Thompson

1½ oz Russian Standard vodka½ oz peach schnapps2 oz Oceanspray cranberry juice2 oz Tropicana orange juice

Shake and serve on the rocks. Garnish with a cherry.

38





The HarveyPresented by Jeremy Thompson

1½ oz Russian Standard vodka

¾ oz Galliano liqueur

¾ oz fresh orange juice

Cucumber, sliced

Shake and serve straight up. Garnish with a thin cucumber wheel.

Intellectual Property

MartiniPresented by Eben Freeman

1½ oz ABSOLUT®

1½ oz Dolin dry vermouth

Shake and serve straigh up.


3 oz Plymouth gun

½ oz Dolin dry vermouth

Combine and stir. Garnish with a lemon twist.


1½ oz Plymouth gin

1½ oz ABSOLUT®


Stir and serve staight up.

39




VesperPresented by Eben Freeman

3 oz Plymouth gin

1 oz ABSOLUT®

½ oz Cocchi Americano

Shake and serve up with an orange twist garnish.

International Barman of Mystery: TheSaga of Joe Scialom

Suffering BastardPresented by Jeff Berry

1 oz Plymouth gin

1 oz cognac

½ oz Rose’s lime cordial

1½ oz Fever Tree ginger beer

2 dashes Angostura aromatic bitters

Shake all but ginger beer with ice. Then stir in 1½ ounces FeverTree ginger beer. Pour unstrained (ice and all) into a doubleold-fashioned glass, adding more ice to fill. Garnish with a mintsprig and orange slice.

Plymouth JuliettaPresented by Jeff Berry

1¼ oz Plymouth gin

¾ 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 freshice. Garnish with a mint sprig, orange slice, brandied cherry.

40





The Julep Story from 1488 to PresentJulepum Stomachicum

Presented by Anistatia Miller

3 oz mint tincture1 oz cardamom water¼ oz simple syrup

Combine all ingredients, chilled but without ice. Stir and serve.

Infused JulepPresented by Anistatia Miller

3 oz mint-infused whiskey½ oz simple syrup

Combine whiskey and simple syrup in a frosted silver julep cup overcrushed ice. Add more ice to create a mounded top. Garnish with asmall bunch of mint. Dust with confectioners sugar. Add shortstraws through the mint.

Mint JulepPresented by Anistatia Miller

3 oz Buffalo Trace bourbon2 tsp super fine sugarMint

Combine sugar, a little whiskey, and 5-6 mint leaves in a frostedjulep cup. Muddle. Add a bit of crushed ice. Add the rest of thewhiskey. Top with more crushed ice. Garnish with a small bunch ofmint. Dust with confectioners sugar.

Brandy JulepPresented by Anistatia Miller

3 oz Hennessey brandy2 tsp superfine sugar½ oz orange juiceMint

Combine sugar, orange juice, and 5-6 mint leaves in a frosted julepcup. Muddle. Add a crushed ice and whiskey. Garnish with a smallbunch of mint. Dust with confectioners sugar.

41




Keeping Ahead in an Online World

Mackenzie CocktailPresented by Paul Clarke

2 oz The Dalmore 12 year old

¼ 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 drinkand use as garnish.

Sands of LifePresented by Paul Clarke

2 oz The Dalmore 12 year old

¾ oz Aperol amaro

1 barspoon Grand Marnier®

Stir Dalmore and Aperol with ice and strain into rocks glass rinsedwith Grand Marnier.

Ladies Only - Hands on with TonyAbou-Ganim

Moonshine PunchPresented by Tony Abou-Ganim

1½ oz Catdaddy Carolina Moonshin

½ oz Cherry Heering

Lemon juice

Sweet Luzianne tea, cold

Simple syrup

Stir and serve straight up. Garnish with a lemon and orange wheel.

42





CosmoPresented by Tony Abou-Ganim

1½ oz ABSOLUT® Citron¾ oz Cointreau®½ oz lime juice½ oz Oceanspray crandberry juice

Shake and serve straight up with a lemon twist.

SmashPresented by Tony Abou-Ganim

2 oz Catdaddy Caroline Moonshine1 oz simple syrup4 pitted cherries12 mint leaves

Muddle, shake, and serve on the rocks. Garnish with mint.

Passion PunchPresented by Tony Abou-Ganim

1½ oz Barsol Pisco½ oz Myer’s rum1 oz passion fruit puree2 oz orange juice2 oz lemon juice2 dashed Angostura orange bittersGrated nutmeg

Stir and serve straight up; garnish with grated nutmed.

Pisco SourPresented by Tony Abou-Ganim

2 oz Barsol Pisco1 oz lime juice1 oz simple syrupEgg white

Shake and serve straight up with a dash of Angostura bitters.

43




Blood & SandPresented by Tony Abou-Ganim

1½ oz DEWAR’S® scotch½ oz Cherry Heering½ oz sweet vermouth1½ oz orange juice

Shaken and served on the rocks. Garnish with a flamed orange twist.

La Verdad (The Truth) About Mezcalits Past and its Future

Red Ant River SwizzlePresented by Philip Ward

1½ oz Sombra Mezcal¾ oz lime juice½ oz Ed Hamiltons Cane Sugar SyrupDash of absintheMint sprig

Build and swizzle in glass with pellet ice. Garnish with a mint sprig.

Gumptions #2 CocktailPresented by Philip Ward

2 oz Los Amantes Reposado Mezcal½ oz Luxardo MaraschinoDash of Regan’s Orange bittersDash of Angostura bitters

Stir and strain. Serve on the rocks and garnish with a grapefruit twist.

Oaxaca Old FashionedPresented by Philip Ward

1½ oz El Tesoro Reposado tequila¾ oz Ilegal Joven MezcalDash of Angostua bitters1 barspoon agave nectar

Stir and serve on the rocks. Garnish with a flamed orange twist.

44





Liquid Disc Jockey - Controllingthe Flow of Any Room

Five DragonPresented by Tobin Ellis

2 oz Banks 5 rum

¾ oz lime juice

½ oz Monin Coconut syrup

Dash of Angostura bitters

Mint sprig

Tear mint leaves*, combine all ingredients, shake with ice, love, anda little anger... fine strain into a cup heaping over with crushed ice.Garnish with a big, bright, lovely mint sprig. If you’re feeling randy,drop a handful of mint leaves into the bottom of the cup prior tofilling with ice for a swankier look.

* You can muddle if you want, but torn mint leaves vigorouslyshaken will get ‘er done.

The Many Faces of Canadian Whisky

Canadian BaconPresented by Stephen Beaumont

2 oz Caribou Crossing whisky

½ oz Torani Bacon syrup

½ oz maple syrup

Rosemary sprig (leaves ony)

Dash of Fee Old Fashioned Aromatic bitters

Dash of Peychaud’s bitters

Orange peels

In a shaker, muddle together maple and bacon syrups, rosemaryleaves, both bitters and 2 pieces of orange peel, Add whisky andstir. Strain into an ice filled Old Fashioned glass and garnish withorange twist.

45




Rye & Ginger Revisted AgainPresented by Stephen Beaumont

1½ oz Royal Canadian whisky½ oz lime juice½ oz Domaine de Canton3½ oz ginger beer

Build over ice, stir, serve on the rocks. Garnish with a lime wedge.

The Mastery of Wisdom Behind the Bar

GimletPresented by Dushan Zaric

2½ oz Plymouth gin1 oz E.O. Lime Cordial

Pour all ingredients into a mixing glass. Add large, cold ice andshake briefly but with conviction. Strain into a rocks glass overice and garnish with a lime wheel.

NegroniPresented by Dushan Zaric

1 oz Plymouth gin1 oz Dolin sweet vermouth1 oz Campari

Pour all into a mixing glass, add ice, stir and strain into a rocksglass over ice. Garnish with an orange half-wheel.

Quiet StormPresented by Dushan Zaric

1½ oz Maker’s Mark1 oz Silence Tea infused Red Bush vermouth¾ oz fresh lemon juice½ oz simple syrup3 oz Fever Tree ginger beer

In a tall Collins glass build the drink by combining all except gin-ger beer. Fill up with large, cold ice and cover the glass with asmall shaker top. Shake briefly, remove the shaker top and top offwith Ginger beer. Garnish with lemon wheel and mint crown.

46





The Mysteries and Secrets ofDistilling in Cognac, the Cellar Master’s

Essential Work and Classic Cognac

Garlic AffairPresented by Salvatore Calabrese

1¼ oz cognac

¼ oz apricot brandy

¼ 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 75Presented by Dale DeGroff

1 oz Cadenhead Old Raj gin

¾ oz simple syrup

½ oz lemon juice

3 oz champagne

Shake the brandy, lemon juice and simple syrup well with ice andstrain into an ice filled wine glass and top with Champagne. Gar-nish with lemon peel.

Between the SheetsPresented by Dale DeGroff

1½ oz Frapin cognac

½ oz Verveine du Velay Extra

½ oz Cointreau®

¾ oz lemon juice

Shake all ingredients with ice and strain into chilled cocktail glass.Garnish with a burnt orange peel.

47




GodfreyPresented by Salvatore Calabrese

1½ oz cognac

2 dashes of Grand Marnier®

¼ oz Creme de Mur liqueur

Lemon juice

4 blackberries

Shake all ingredients with ice very sharply to break down the berriesand release flavour. Strain into the glass filled with ice. Garnish witha blackberry and a small mint leaf on a cocktail stick.

New Tales for Old Cocktails: Techniquesand Problems of Historical Mixography

Punch RoyalPresented 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 lemonjuice and stir to dissolve sugar. If necessary, add 1 oz (or propor-tional quantity) hot water to aid dissolution, subtracting sameamount from water added at end. Add cognac, rum and port. Stir.Add water. Stir. Grate nutmeg over ice in serving cup then pourover top.

48





Queue de ChanticleerPresented by David Wondrich

2 oz Martell VSOP cognac

1 barspoon Demerara simple syrup

3 Dashes Peychaud’s bitters

Dash Pernod absinthe

Shake well with cracked ice; strain into glass and twist lemon peelover the top.

Tropical ItchPresented by Jeff Berry

1½ oz Cruzan 151

1 oz Smith & Cross rum

1 oz Buffalo Trace bourbon

½ oz Bols Curacao

6 oz Funkin passion fruit puree

½ oz simple syrup

2 dashes Angostura aromatic bitters

Fill a large hurricane glass with crushed ice, then add all ingredi-ents. Swizzle until well chilled. Serve over crushed ice. Garnishwith a pineapple stick and mint sprig.

Western SourPresented by Jeff Berry

1 oz white grapefruit juice

½ oz lime juice

½ oz Fee Brothers Falernum

¼ oz simple syrup

2 oz Buffalo Trace

Shake all ingredients with ice cubes. Pour unstrained (ice and all)into glass.

49




The Other Side of the World

Old FashionedPresented by Eben Freeman

2½ oz Ron Zacapa

¼ oz rich simple syrup

Dash of Bitter Truth Aromatic bitters

Build and stir. Serve on the rocks and garnish with a lemon andorange twist.

Galangal CaipirinhaPresented by Linden Pride

2 oz Sagatiba Pura cachaça

1 oz lime juice

½ oz simple syrup

Fresh galangal

Muddle galangal in lime and simple, add cachaca and ice , shakeand serve on the rocks. Garnish with a galangal slice.

Brasil Basil SmashPresented by John Gakuru

2 oz Sagatiba Pura cachaça

10 basil leaves

½ lime diced

½ oz simple syrup (2:1)

Dry muddle the basil in a Boston glass. Add the lime and sugarand muddle well. Add the Sagatiba and shake hard with cubed ice.Double strain over fresh cubed ice in a tumbler. Garnish with abasil leaf.

50





51



Plate and Glass, Finding Harmony

A Stone's ThrowPresented by Gina Chersevani

1½ oz Balvenie 121 oz apricot poaching liquid

In a glass with 2 cubes, pour Balvenie 12 and the apricot poach-ing liquid, stir until chilled, and serve on the rocks. Garnish withapricot half and pine nut powder.

Smokin’ TutuPresented by Gina Chersevani

1½ oz Plymouth gin¾ oz fresh strawberry puree¾ oz fresh lemon juice

Fill shaker with ice, combine all ingredients, shake, strain intoglass. Garnish with smoked strawberry cotton candy.

S’more RumPresented by Gina Chersevani

1½ oz Zacappa 231 oz bitter chocolate liquidmarshmallow whip

In a shaker tin filled with ice combine the Zacappa and the bitterchocolate liquid. Shake until cold, double strain into a glass, thengarnish with marshmallow whip.

1100 BCPresented by Gina Chersevani

1¼ oz Apostoles Palo Cortado Sherry¾ oz Plymouth gin¼ oz lime juice1 oz white fig puree

In a shaker, ¾ filled with ice combine ingredients. Shake, straininto a glass, and garnish with salt foam.


The Pre-History and Evolution of Gin

JasminePresented by Philip Duff

1½ oz G’Vine Floraison gin

½ oz Cointreau®

½ oz lemon juice

½ oz Campari

Shake all with ice and strain into pre-chilled cocktail glass. Garnishwith a lemon twist.

Prohibition & Gin

The Last Word CocktailPresented 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.

Satan’s Whiskers CocktailPresented by Simon Ford

½ oz Beefeater Dry


½ oz Dolin sweet red vermouth

½ oz orange juice

¼ oz Grand Marnier®

Dash Regans orange bitters

Shake and strain. Garnish with an orange twist.

52





Pineapple Julep (adapted from Jerry Thomas 1862)Presented by Simon Ford

4 oz Plymouth gin4 oz Luxado Maraschino Liqueur4 oz fresh orange juice1 bottle Perrier JouetFresh raspberry syrup*

Build and stir. Garnish with a piece of pineapple.

*Use 2 baskets of Driscoll’s raspberries for every liter of simplesyrup. (you can just marinate some pureed raspberries in the syrupover night or blend them on the same day)

Religious Spirits

The Last WordPresented by Allen Katz

¾ oz Plymouth gin¾ oz Green Chartreuse¾ oz Luxardo or Maraska Maraschino¾ oz lime juice

Shake ingredients vigorously over ice and fine strain into a tastingcup. Garnish with a lime wheel.

Vieux CarrePresented by Allen Katz

1 oz Bourbon, Buffalo Trace1 oz Cognac, Pierre Ferrand Ambre1 oz Sweet Vermouth¼ oz BÉNÉDICTINE®Dash of Angostura bittersDash of Peychaud’s bitters

Stir ingredients over ice and strain into an ice-filled glass.Garnish with a broad lemon twist.

53




Rolling Out the Red Carpet for Rookies

Bitters make a difference - #1Presented by Adam Lantheaume

2 oz Plymouth gin1 oz Noilly Prat dry vermouth

Stir and serve straight up.


2 oz Plymouth gin1 oz Noilly Prat dry vermouth2 dashed Angostura orange bitters



2 oz Plymouth gin1 oz Noilly Prat dry vermouth2 dashes Fee Brother’s Grapefruit bitters



2 oz Plymouth gin1 oz Noilly Prat dry vermouth2 dashes Peychaud’s bitters


SidecarPresented by Michael Dietsch

2 oz Courvoisier® VS1 oz Cointreau½ oz lemon juice

Shake with ice, strain into a cocktail glass, garnish with lemon twist.

54





Rum Running - Contraband, customs andtaxes. How alcohol became contraband

from the past to present.

Añejo CandidoPresented by Stephen Remsberg

2 oz Ron Abuelo 7 year old Panama rum


3 to 4 dashes Fee Brothers Whiskey Barrell bitters

¼ oz Petite Cane Sugar Cane syrup

Stir the drink with ice cubes and serve in an Old Fashioned glassover crushed ice.

Rum RunnerPresented by Jeff Beach Bum Berry

½ oz blackberry brandy

½ oz Creme de Banana

¼ oz Funkin pomegranate syrup

¾ oz Brugal Anejo rum

¾ oz lime juice

Shake with ice cubes. Pour unstrained (ice and all) into glass.

Twelve Mile LimitPresented by Jeff Beach BumBerry

1 oz Ron Viejo de Caldas Grand Reserve rum

½ oz cognac

½ oz Sazerac Rye?

½ oz Funkin pomegranate syrup


Shake ingredients with ice and strain into glass. Garnishwith a lemon twist.

55




Science of Stirring

ManhattanPresented by Eben Klemm

2 oz Sazerac Rye

1 oz sweet vermouth


Combine, stir, and serve straight up.

Sensory Analysis: A deep dive into how weexperience taste and smell with spirits

Rubiano CocktailPresented by Chris Patino

1½ oz ABSOLUT® Ruby Red

1 oz Campari

½ red grapefruit

Dash of orange bitters

Shake all ingredients with ice and strain into a cocktail glass.

The Blue ReviverPresented by Chris Patino

¾ oz ABSOLUT® Citron

¾ oz Blue Curacao

¾ oz lemon juice

¾ oz Lillet Blanc

1 barspoon Pernod absinthe

Shake all ingredients with ice and strain into a cocktail glass.

56





The Smooth and CreamyHistory of the Fern Bar

The Lola GranolaPresented by Martin Cate

1½ 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. Garnishwith a sprinkle of wheat germ.

Maude’s Berry BombPresented by Martin Cate

1½ oz vodka

½ oz cranberry liqueur

½ oz grenadine

¼ oz granulated sugar

¼ oz canned cranberry sauce

1 oz half and half

Combine above with ice in blender and blend until smooth. Topwith whipped cream and garnish with a whole cranberry

California Root Beer FloatPresented 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 blenduntil smooth. Top with 1 oz club soda.

57




Social Media: Creating Cocktail Legends

Improved Summer SourPresented by Nick Nemeth

1¼ oz Disaronno Amaretto½ oz Green ChartreuseFresh watermelon, cubed½ oz fresh lime juice

Combine all ingredients in shaker, over ice. Shake vigorously, andfine strain into serving glass. Garnish with mint leaves.

Homeward BoundPresented by Nick Nemeth

1 oz Sailor Jerry Spiced rum1 oz Disaronno Amaretto¼ oz Galliano1 barspoon Angostura Aromatic bitters

Combine ingredients over ice in boston glass, still until very willchilled, and strain over one large chunk of ice in serving glass.Flame orange zest, and discard. Garnish with a luxardo cherry.

Soda’s Influence on Cocktails

Wet GravePresented by Darcy O’Neil

1¼ oz bourbon½ oz Claret syrup*¼ oz dry vermouth1 barspoon Acid Phosphate1 dash Peychaud’s bitters

Combine the ingredients, stir and strain. Serve straight up with anorange twist.

*Equal parts 2:1 simple syrup and red wine (traditionally Bordeauxbut any Cab-Merlot or similar variety will work).

58





Bite CocktailPresented by Darcy O’Neil

1¼ oz Brandy VS2 oz Barq’s Rootbeer½ oz Gentian tea*Dash of Fee’s 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 boilingwater for 15 minutes.

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

Tazza d’EvaPresented by Willy Shine & Tad Carducci

1 oz Averna amaro1 oz G’Vine Nouaison4 mint leaves1 rosemary sprig¼ oz chopped green apple3 oz tonic

Muddle apple and rosemary. Add mint and press lightly. AddAverna and gin and shake. Strain over ice in highball glass. Topwith tonic. Garnish with additional spoon of chopped apple androsemary sprig.

Blue Mountain DaiquiriPresented by Willy Shine

2 oz Appleton Estate Reserve rum1 oz lime juicedemerara syrup

Shake and strain ingredients into chilled coupe. Garnish with anorange twist, grated nutmeg, and Jamaican coffee grinds

59




Tiki Now! The New Breed of Tiki Bar

Hilo HalaPresented by Blair Reynolds

1½ oz Rhum JM Blanc


½ oz St-Germain

½ oz Falernum

Dash Xocolatl Mole Bitters

Lemon zest

Shake ingredients with cubed ice, strain into cocktail glass, servewith pineapple wedge garnish.

Swains SwillPresented by Blair Reynolds

¾ oz Smith & Cross rum

¾ oz Don Q Gold rum

¾ oz Rhum JM VSOP

1 oz Don’s Mix

¾ oz lime juice

¼ 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 secondswith top-down mixer (or stick blender). Serve in DoubleOld-Fashioned, top with 1 oz ting. Garnish with a sprigof mint and cinnamon stick.

60





Panah ManahPresented by Blair Reynolds

1½ oz Ron Abuelo 7

½ oz coffee syrup

¾ oz lemon juice

3 ¼ oz Smoked Banana Soda

Dash of Amargo Bitters

Build all but soda in a chimney glass, stir, add soda, stir againgently. Garnish with a banana chip.

Umami in Cocktails

Fifth SensePresented by Darcy O’Neil

1¼ 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 cock-tail glass. Garnish with a tea leaf.

*Take 1 heaping teaspoon marmite and dissolve in 1 cup of water.

CaesarPresented by Darcy O’Neil

1¼ oz vodka

3 ¼ oz Mott’s Clamato

1 barspoon Worcestershire

Dash of Tabasco

Build in a highball glass, stir and serve on the rocks. Garnish with apickle spear.

61




Word of Mouth Marketing – Attend thisseminar and grow your brand

Order of the AmazonPresented by Carter Reum

1½ oz VeeV® Acai Spirit

½ oz BÉNÉDICTINE®

¾ oz lemon juice

½ oz simple syrup


Shake all ingredients well with ice and strain into a chilled cocktailglass. Garnish with the lemon peel.

Basil GimletPresented by Carter Reum

2 oz VeeV® Acai Spirit

1 oz lime juice

¾ 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 martiniglass. Garnish with a floating basil leaf.

The HurricanePresented by Ted Wright

3 oz Batiste rhum agricole

1 oz passion fruit syrup

1 oz fresh lime juice

½ oz Falernun

Shake all ingredients with ice then pour into an ice-filled glass.Garnish with a blood-orange wheel.

62





The HemingwayPresented by Ted Wright

1½ oz Batiste rhum agricole

¾ oz fresh lime juice

½ oz sugar cane syrup

½ oz fresh grapefruit juice

¼ oz maraschino cherry

Combine Batiste Rhum Agricole and all other ingredients in a mix-ing cup , add ice and shake. Strain into chilled cocktail glass.

63




Special Events

Bar Room Brawl and After Partypresented by Grand Marnier®

DUTCH KILLS - NYC

The Concertina1½ oz Grand Marnier®

½ oz heavy cream

½ 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 toemulsify egg yolk. Shake with ice and cherry, and strain into a chilled5 ½ oz coupe. Grate orange zest, and garnish with a cherry.

La Chouette3-4 cucumber slices


¼ oz simple syrup

1 oz Grand Marnier®

½ oz Aperol

½ oz gin

Combine lemon juice, simple syrup, and cucumber slices in ashaker. Muddle. Add the remaining ingredients, and shake withice. Strain into a chilled double old fashioned glass over a rock.Garnish with three cucumber slices and an orange wedge.

66

Chapter 3: Special Events




THE RICKHOUSE – SAN FRANCISCO

The Cordon Cobbler1¼ oz Grand Marnier®

½ oz Falernum

¾ oz pineapple juice

¾ oz lime juice

Dash Angostura bitters

Dash Peychauds bitters

Serve over crushed ice in a Collins glass. Garnish with Nutmeg, amint sprig and seasonal fruit.

The Oaxacan Witch Doctor1½ oz Mezcal

¾ oz Grand Marnier®

¾ oz BÉNÉDICTINE®

¾ 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 Minneapolis1½ oz Grand Marnier® infused with lavender vapor

2 barspoons of cherry Belle Helene chocolate-cherry jam

¾ oz lemon juice

¼ tsp baking soda

¼ tsp citric acid

In a shaker combine Belle Helene, lemon juice and GrandMarnier®. Shake and double strain over ice. Add citric acid andbaking soda. Stir to dissolve and to carbonate. Garnish with a lav-ender Grand Marnier® brandied cherry.

67




The Red Light1¼ Grand Marnier®1¼ Bols Genevera oz Underberg

Combine in mixing glass and stir over ice. Strain into coupe glass.

DRINK – BOSTON

Alicante1½ oz Grand Marnier®1 oz Noilly Prat Dry vermouth1 oz Van Oosten Batavia Arrack2 dashes Angostura orange bitters2 dashes Bittermens Xocolatl Mole Bitters

Combine all ingredients in a double old fashion glass. Addhand-hewn ice cube and stir to incorporate/dilute. Garnish withorange oil and sprinkle salt on ice.

Mission of Burma2 ¼ oz Grand Marnier®¼ oz Junipero¼ oz lime juice¼ oz Angostura bitters

Shake all ingredients and strain into chilled single rock glass. Gar-nish with lime oil

THE VARNISH – LA

RX 100 Julep1½ oz Grand Marnier® 100

½ oz Old Overholt Rye

Sugar cube

6-8 mint leaves

Muddle/build/crushed ice/julep cup/mint sprig

68





100 Rue De La Marguerite½ oz Grand Marnier® 100

1½ oz cognac

½ oz lemon juice

½ oz simple syrup


Shake with block ice/strain in a chilled coupe

The Florida Room – FL

Cascade Cobbler1 oz George Dickel 12

1¼ oz Grand Marnier® 100

1 oz. Lustau Los Arcos Sherry

¾ oz. Lemon juice

¼ oz. agave nectar

4 taragon sprigs

2 Driscoll’s strawberries

2 Driscoll’s blackberries

Muddle, shake and strain over ice.

The Aggrolite1 oz. Del Maguey Pachuga Mezcal

1 oz. Grand Marnier® 100

¼ oz Aperol

¼ oz. Domaine de Canton

1 dash Grapefruit Bitters

Shake and strain

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Benedictine Secret Society DinnerAlchemist Punch

1 bottle of BÉNÉDICTINE®

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. Assem-ble all the other ingredients, stir to harmonize all the flavours, freshfruits last. Macerate and refrigerate for at least 4 hours. Serve incup/glass with ice cubes and garnish with a fresh thyme sprig.

Vieux Carre¾ oz Rye whiskey

¾ oz cognac

¾ oz Noilly Prat sweet vermouth

1 teaspoon BÉNÉDICTINE® DOM



Combined all ingredients in a rocks glass, add ice cubes, stir and serve.

Monk’s Sour50 ml BÉNÉDICTINE®

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 hardand strain into a cocktail glass and garnish with grated nutmeg.

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BÉNÉDICTINE Monte Cassino¾ oz BÉNÉDICTINE® Liqueur

¾ oz RITTENHOUSE® Rye

¾ oz Yellow Chartreuse


Shake, fine strain into a chilled coupe (or small cocktail glass).Lemon twist garnish.

Cocktail Hour presentedby Diageo

The BoothbyPresented 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 cock-tail glass. Garnish with one Luxardo Maraschino cherry.

Jose’s BronxPresented by Marvin Allen

2 oz Jose Cuervo Tradicional Reposado

1 oz sweet vermouth

¾ oz dry vermouth


Shake ingredients in a Boston shaker and strain into a chilled rocksglass. Garnish with an orange slice. Sit back, sip and enjoy.

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The Day BellPresented by Joaquin Simo & Josh Habiger

1½ oz Bulleit

½ oz Campari

¼ oz Ramazotti Amaro

¼ oz Grand Marnier®

1 oz sparling wine (Brut)

Pinch of Salt

Stir. Strain. Top with champagne and garnish with an orange twist.

The Ada ColemanPresented by Wayne Curtis

1½ oz Oronoco rum

1 oz Sweet Vermouth

½ oz Grand Marnier®

½ teaspoon Fernet Branca

Stir with ice and strain into chilled cocktail glass. Garnish withorange twist.

Shot in the DarkPresented by Ricky Gomez

1½ oz Jose Cuervo Platino

¾ oz Americano Cocchi

¾ oz Aperol

1 dash Regan’s Orange Bitters

Pinch of salt

Place all ingredients in a mixing glass. Add ice and stir. Strain intoa chilled coupe and garnish with a grapefruit zest. Discard zest.

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The Rosy SinclairPresented by Jason Bran

1¼ oz Tanqueray gin

1 oz Pimm’s #1 Cup

½ oz Boulard Grand Solage Calvados

1 dash Fee Brother’s Cherry bitters

Combine all ingredients into a mixing glass, add ice and stir.Strain into a chilled coupe and garnish with an orange zest.

Valentino’s DemisePresented by Jim Romdall

1½ oz Clynelish 14 Year Old

½ oz Clear Creek Kirschwasser

½ oz Punt e Mes

½ 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 PickfordPresented by Bryan Dayton

1½ 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 intochilled cocktail glass and garnish with a maraschino cherry.

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ClublandPresented by Philip Duff from the 1937 Café 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 thedrink, rub it around the rim of the glass and drop it into the drink.

The ContinentalPresented by Toby Maloney & Jamieson Rhyme

1¼ oz Zwack

¼ oz Laird’s Bonded Applejack

1 oz Lillet

1 oz Perfect Puree Mandarin and Tangerine Concentrate


¼ oz simple syrup

3 dashes Angostura orange bitters

Shake. Strain and serve in a Collins glass. Garnish with lemon andorange peel.

Queens RoadLynnette Marrero & Jim Kearns from the 1941 Don the Beachcomber menu

1½ oz Zacapa rum

½ oz fresh orange juice


½ oz honey syrup (2:1)

½ oz ginger sryup

2 dashes of Angostura bitters

Garnish with candied ginger.

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Mexican Firing SquadPresented by Thomas Klus

2 oz Tequila Don Julio Reposado1 oz fresh lime juice½ oz Trader Tiki Hibiscus Grenadine1 dash Angostura bitters

Shake, strain and serve in cocktail glass.

Mrs. DraperPresented by Jason Littrell

1½ oz Crown Royal¼ oz Taylor’s Velvet Falernum½ oz Marie Brizzar apricot brandy½ oz fresh pineapple juice½ oz fresh lemon juiceTwo Dashes Vieuz Pontarlier

Shake and serve up. Garnish with a lemon disk.

Zacapa Old FashionedPresented by Ed Hamilton

1½ oz Zacapa Centenario Gran Reserva rum1 Dash Bitter Cube Lemon Tree bitters1 Dash Bitter Cube Jamaican #2 bitters¼ oz Petite Cane sugar cane syrup

Stir with ice and strain into coupe glass. Garnish with an orange zest.

Ginger Apricot DaiquiriPresented by Bill Norris

1½ oz Oronoco rum1 oz ginger liqueur1 oz fresh lime juice½ oz Rothman & Winter’s Orchard apricot

Combine all ingredients in a cocktail shaker with ice. Shake very hardand strain into a chilled coupe. Float a lime wheel on top of the glass.

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The BonePresented 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 ScrewPresented by David Wondrich

¾ oz Myers’s rum

¼ oz George Dickel 12 Year Old Tennesse whiskey

½ oz fresh pineapple juice

½ oz fresh orange juice

Strain into a shot glass and float ¼ oz English Sloe Gin over the top.

Starboard LightPresented by Sean Muldoon

1¼ oz Johnnie Walker Black

½ oz Caol Ila


b oz passionfruit and honey cordial (with aloe vera infusion)

Shake, strain and serve.

The Don JohnsonPresented by James Menite

1½ oz Ketel One Oranje

¾ oz Solerno Blood Orange liqueur

¾ oz fresh pomegranate juice

½ oz white cranberry juice

Shake, strain, and garnish with a blood orange wheel.

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Cable CarPresented by Tony Abou-Ganim

1½ oz Captain Morgan¾ oz Orange Curacao1½ oz fresh lemon juice sour

Served in a cinnamon & sugar rimmed cocktail glass and garnishedwith a twist of orange.

D&D Mai TaiPresented by Josh Durr

1 oz Don Julio 19421 oz Don Julio Anejo½ oz Curacao of Curacao½ oz Trader Tiki Orgeat syrupJuice from ½ fresh lime

Shake vigorously and add a sprig of fresh mint.

Dita Von Teese at theHouse of Blues

Cosmopolitan1½ oz Premium Vodka1 oz Cointreau®¾ oz Cranberry¾ oz fresh lime juice

Shake and strain into a chilled martini glass.

Jalapeno Margarita2oz Premium Silver Tequila1 oz Cointreau®½ oz fresh lime juice½ oz fresh OJ3 slices muddled fresh jalepeno

Muddle fresh jalapeño and lime juice, add tequila, Cointreau®, andfresh OJ. Shake and strain into a salt rimmed margarita glass.

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Cointreau Teese1½ oz Cointreau®


½ oz apple juice

1 oz Crème de Violette (garnish with an edible Violet)

Frost ginger around the rim of the glass

Cointreau Margarita2 oz Premium Silver tequila

1 oz Cointreau®


Shake and strain into a salt rimmed margarita glass

The DRAMBUIE® Rusty Nail:Revisited, Revived & Remixed

Enc(rust)ed NailCreated by Chad Doll

1 oz DRAMBUIE®

¾ oz DEWAR’S® White Label


½ oz Luxardo Maraschino liqueur

3 dashes Peychaud’s Bitters

Combine all ingredients into mixing glass. Shake with ice anddouble strain into coupe glass.

Rusty CompassCreated by Meaghan Dorman

¾ oz DRAMBUIE®

½ oz Cherry Heering

½ oz Compass Box Peat Monster Scotch

Stir and serve in a cocktail glass with an orange twist.

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Southern NailCreated by Lance Mayhew

1 oz DRAMBUIE®

1 oz DEWAR’S®

1 lemon wedge (squeezed into glass)

Fresh brewed iced tea

Add first two ingredients into a tall Collins glass. Add ice. Squeezelemon wedge into glass, top with iced tea.

New York Nail (AKA Scotland Yard)Created by Duane Fernandez

¾ oz DRAMBUIE®

2 oz of DEWAR’S® scotch whisky

½ oz of fresh Lemon juice

½ oz of fresh ginger syrup

5 basil leaves

Shake and strain over ice in a highball glass. Garnish with fresh basil.

Rusty Nail1 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 theBar, Beyond the Bar

GREY GOOSE® La Poire Tuscan PearCreated by Nick Mautone

1 part GREY GOOSE® La Poire Flavored Vodka

½ part limoncello

½ part premium ginger liqueur

¾ part blood orange juice (conventional may be substituted)

¼ part simple syrup (adjust to taste)

Add all ingredients to a cocktail shaker filled with ice. Shake vigor-ously, and strain into a rocks glass rimmed with sugar and filled withcrushed ice. Present with mint leaves, dried pears or lemon confit.

GREY GOOSE® Mid-Summer MartiniCreated by Nick Mautone

1½ part GREY GOOSE® Vodka

½ part yellow chartreuse

½ part fino sherry

1 dash orange bitters

In a cocktail shaker filled with ice, add all ingredients and shake vig-orously. Strain into a chilled martini glass, and present with a twist.

GREY GOOSE® Le Citron Martinez BiancoCreated by Nick Mautone

1 part GREY GOOSE® Le Citron Flavored Vodka

½ part MARTINI® Bianco

½ part maraschino liqueur

¼ part premium orange liqueur

2 goodly dashes peach bitters or orange bitters

Add all ingredients to a cocktail shaker filled with ice, and shakevigorously. Strain into a chilled martini glass, and present with alemon twist.

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GREY GOOSE® L’Orange Surf SpritzerCreated by Nick Mautone

1¼ parts GREY GOOSE® L’Orange Flavored Vodka

¾ part APEROL®

¾ part LILLET® Blanc

1 part orange juice

1 part seltzer or tonic

Add first four ingredients to a cocktail shaker filled with ice, andshake vigorously. Strain into a highball glass filled with ice, and topwith soda. Present with an orange slice.

GREY GOOSE® OriginCreated by Nick Mautone.

1¼ part GREY GOOSE® Vodka

1 part Pineau des Charentes

¾ part fresh lemon juice

¼ part Crème de Cassis or premium raspberry liqueur

Dash SCRAPPY’S Lavender Bitters

Add all ingredients to a cocktail shaker filled with ice. Shake vigor-ously, and strain into a martini glass. Present with a branch of redcurrants, white grapes or a lemon twist.

GREY GOOSE® La Poire Wandering PoetCreated by Nick Mautone

1½ part GREY GOOSE® La Poire Flavored Vodka

1 part sake

1 part lychee puree

1 part lime juice

½ part simple syrup

1 strip pickled ginger

Add all ingredients to a cocktail shaker filled with ice. Shake vigor-ously, and strain into a chilled martini glass. Present with mintleaves or lychee nuts.

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GREY GOOSE® Le Citron Jardin VertCreated by Nick Mautone

2 parts GREY GOOSE® Le Citron Flavored Vodka

¾ part fresh-squeezed lime juice

¾ 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 andmuddle well. Add remaining ingredients, and shake vigorously.Double strain into a rocks glass with one large ice cube. Presentwith a Chinese celery straw.

GREY GOOSE® L’Orange Between the SheetsCreated by Nick Mautone.

1½ parts GREY GOOSE® L’ Orange Flavored Vodka

¾ partBENEDICTINE® Liqueur

¼ 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 VertCreated by Christophe Namer

2 parts GREY GOOSE® Le Citron Flavored Vodka

¾ part fresh-squeezed lime juice


2 pieces of celery stalk, 2” long

a cup cilantro, loosely packed

In the bottom of a cocktail shaker, place celery and cilantro andmuddle well. Add remaining ingredients, and shake vigorously.Double strain into a rocks glass with one large ice cube. Presentwith a Chinese celery straw.

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Milagro USBG CompetitionAy Carbo’n

Created by Michael Martensen (USBG Dallas chapter)

1½ oz Milagro Reposado Tequila

¼ oz Royal Combier

¾ oz lime juice

¼ 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. Shakeall ingredients until chilled and blended, then double strain over iceinto a 12 oz Old Fashion glass. Top with Izze Apple soda. Garnishwith lime wheel and pink peppercorns.

BonitaCreated by Eric Molina (USBG New Orleans chapter)

1¾ oz Milagro tequila

¾ 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 40seconds. Then double strain with a Hawthorne strainer andmesh screen into a chilled martini glass. Add 2 dashes of FeeBrothers grape fruit bitter to center of cocktail. Garnish with aslice a blood orange.

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The Brat StopCreated by Mathias Simonis (USBG Milwaukee chapter)

1½ oz Bratwurst infused Milagro Reposado tequila*

½ 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 gratedparmesan cheese and Pink Himalaya sea salt

In a Boston shaker, combine all ingredients and dry shake. Add iceand shake again. Double strain through fine mesh strainer. Coatrim of the glass in homemade Pink Himalaya parmesan sea salt.Garnish with a sprig of rosemary and serve.

*Bratwurst infused Milagro Reposadoa 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 meattequila mix in freezer for over 24 hours. Fine strain through superbag or tea strainer to remove the fats and voila!

**Fresh berry puree

Equal parts fresh cranberries, Driscoll’s raspberries, and Driscoll’sblackberries with Milagro agave nectar

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CherilmilagroCreated by Rhachel Shaw (USBG Los Angeles – NOCA chapter)

1¾ oz Milagro Silver tequila

½ oz Aperol

¼ oz Green Chartreuse

2 oz cherimoya fruit

½ oz Milagro agave nectar

1 dash Angostura bitters

1 dash Peychaud’s bitters

Muddle 2 scoops of Cherimoya fruit with agave nectar and bothbitters. Add green chartreuse, Aperol and Milagro Silver tequila.Shake and double strain into cocktail glass and serve.

Fiesta FataleCreated by Patricia Richards (USBG Las Vegas chapter)

1½ oz Milagro Añejo tequila

¾ oz Clément Creole Shrubb liqueur

¼ 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 equalparts of Milagro agave nectar to make an agave sour mix. In a mix-ing glass, muddle basil leaves with the lime juice. Add the remain-ing ingredients listed, including the agave sour. Shake well with iceto chill and strain over fresh ice into a 10-11 oz highball glass. Topwith 1½ oz espuma, a basil leaf, and fresh passion fruit seeds. Serve.

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* Espuma8 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

Ginger’s Lost IslandCreated by Bryan Dayton (USBG Denver chapter)

1 oz Milagro Reposado Tequila

¼ oz Del Maguey mescal

¾ oz Domaine de Canton ginger liqueur

3/8 oz lime juice

3/8 oz lemon juice

¼ oz cardamom cinnamon infused agave nectar

Place all ingredients in mixing tin, add ice and shake. Strain intochilled cocktail glass and garnish with a lemon twist. Imbibe!

Grove SmashCreated by M. Matt Obermark Jr. (USBG St. Louis chapter)

2 oz Milagro Reposado tequila

½ 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 simplesyrup 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 MargaritaCreated by Kyle Reutner (USBG Hawaii chapter)

1½ oz Milagro Silver tequila¼ oz Grand Marnier¾ oz lime juice½ oz lemongrass infused agave nectar3 pieces fresh white ginger1 dash Scrappy’s orange bitters

Muddle white ginger with lime juice and orange bitters. AddMilagro tequila, lemongrass infused nectar and Grand Marnier andshake with ice. Fine strain into a cocktail glass and garnish withcandied white ginger.

Margarita de LavenderCreated by Abigail Gullo (USBG New York chapter)

1½ oz Milagro Silver tequila¾ oz lime juice¾ oz Lavender3 or 4 mint leaves

Slap the mint to awaken it and put leaves in a shaker with the restof the ingredients. Shake well and serve in a cocktail glass. Garnishwith a flowering sprig of mint.

Pearl of WisdomCreated by Alex Smith (USBG San Francisco chapter)

1 oz Milagro Silver tequilaa oz Milagro Añejo tequilaa oz Orgeat½ oz Yellow Chartreuse¾ oz lime juice2 dashes Regan’s 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 orangezest over top to express oils and drop on top.

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

2 oz Milagro Silver tequila

¾ oz Koval ginger liqueur

¾ oz mango puree

¾ oz lime juice

¾ oz habanera infused agave nectar

¼ oz Del Maquey mezcal

In a mixing cup combine a small piece of habanera pepper with agavenectar and muddle. Extract the habanera and discard. Combine allother ingredients and Chicago hard shake. If working with freshmango puree, you may need to strain depending on how coarse it is.Mango sorbet would make a fine substitute. Strain into a tall glassover Kold Draft ice and serve with a straw. Garnish with aHan-Solo-like ice cube with a habanera pepper frozen into it andlime wheels lining the tall glass.

Roasted Chili Pineapple MargaritaCreated by Marcelo Nascimento (USBG Austin chapter)

1¼ oz Milagro Añejo tequilaa oz Paula’s Texas orange liqueur½ oz margarita mix*a oz roasted chili juicea oz fresh pressed pineapple juice

Moisten the rim of a double old fashioned or margarita glass withroasted chili juice and coat with chili salt. Combine other ingredientsinto shaker tin with ice and shake vigorously. Pour into glass and gar-nish with a fresh pineapple wedge and jalapeno pepper.*fresh lime juice sweetened with agave nectar

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RosaCreated by Phoebe Esmon (USBG Philadelphia chapter)

1½ oz Milagro Silver tequila¾ oz Fragoli wild strawberry liqueur¼ oz Averna Amaro½ oz lime juice

Build in a mixing glass, shake and strain. Garnish with a lime twist.

Sun & SpiceCreated by Gabriel Orta (USBG Miami Chapter)

1½ oz Milagro Silver tequila¼ oz Aperol¾ oz lime juice½ oz Milagro agave nectar4 to 5 yellow cherry tomatoes3 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 asalted rocks glass. Garnish with a lime twist and cayenne pepper,curry, and Kosher salt according to taste.

Valley FeverCreated by Cassandra La Pietra (USBG Phoenix chapter)

2 oz Milagro Silver tequila

1 oz Cointreau®

1 to 2 brown sugar cubes


¼ oz mescal

dash of cayenne

Muddle brown sugar, lime juice and cayenne. Add tequila, mezcaland Cointreau®. Shake with ice and strain into a rocks glass halffilled with fresh ice. Garnish with a bruleed lime.

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New Orleans Cocktail TourThe St-Germain Cocktail

2 parts Brut Champagne or dry sparkling wine1 part St-Germain2 parts club soda

Fill a tall Collins glass with ice. Add Champagne first, thenSt-Germain, then Club Soda. Stir completely. Garnish with alemon twist, making sure to squeeze essential oils into the glass.

Sangria Flora1 bottle Sauvignon Blanc or dry white wine1 cup St-Germain2 fresh peaches5-6 fresh strawberries6 fresh raspberries1 bunch fresh grapes

Stir ingredients in a pitcher or carafe. Soak fruit for a minimum of15 minutes or longer if desired. Serve in an ice-filled glass, thentelephone you physician and regale him with stories of your exem-plary fruit consumption.

Ricard Midnight PetanqueSao Tropez

Created by Jim Meehan

2 oz ABSOLUT® Berri Acai¾ ozlime juice¾ ozgrapefruit juice½ ozricard¼ ozsimple syrup

Add everything to a mixing glass. Shake with ice and strain into achilled coupe. Garnish with a whole Star Anise pod.

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French Kiss1 oz Ricard

5 oz cranberry juice

Pour ingredients into a highball glass. Top with ice.

Classic Ricard Cocktail1 oz Ricard

5 oz cold water

Pour ingredients into a highball glass. Top with ice.

Spirited Award® CeremonyBrandy Alexander

1½ oz Martell VSOP cognac

1 oz Crème de Cacao liqueur

1 oz cream

Add all ingredients to a mixing glass with ice, shake and strain intoa cocktail glass. Dust with nutmeg.

White Russian1 oz ABSOLUT® vodka

1 oz Kahlua Especial

¾ oz cream

Build ABSOLUT and Kahlua Especial over ice in a rocks glass;float cream. Garnish with a brandied cherry.

Vodka Gimlet2 oz ABSOLUT® vodka


½ oz simple syrup

Build over ice in a rocks glass, and stir.

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Greyhound2 oz ABSOLUT® vodka3 oz pink grapefruit juice

Build over ice in a highball glass. Salt rim and garnish with a lemon zest.

Rob Roy1.7oz Chivas.42oz Lillet Blanc.42oz Lillet Rouge

Stir and strain into a chilled martini glass.

Spirited Luncheon SeriesCognac and Blues Luncheon

Cognac Summit1½ oz Cognac VSOP2 oz traditional lemonade1 lime peel4 thin slices of ginger1 cucumber strip

Place 1 lime peel and four thin slices of ginger in a glass. Pour in1½ oz of Cognac VSOP. Muddle lightly then fill the glass ½ fullwith ice. Stir with a spoon for five seconds, and add tlemonade anda strip of cucumber peel. Stir for five seconds and serve immediately

Ritz CocktailCreated by Dale DeGroff

¾ oz cognac½ oz Cointreau¼ oz Luxardo maraschino liqueur¼ oz fresh lemon juiceChampagne

Stir in a mixing glass all ingredients except the champagne. Strain into amartini glass and fill with champagne. Garnish with burnt orange peel.

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Mojito VSOP Fresh N°3Created by Todd Appel

1½ oz V.S.O.P Cognac

½ oz lime juice

½ oz grapefruit juice

½ oz gum syrup

½ oz swedish punch

6 mint leaves

In a cocktail shaker, add and muddle the mint with gum syrup addlime and grapefruit juices, and swedish punch add ice and shakewell pour back into a old-fashioned glass rim the glass and garnishwith a grapefruit peel

SidecarPresented by Ryan Magarian

1¾ oz V.S.O.P Cognac

a oz lemon juice

Shake and strain into cocktail glass. Garnish with an orange peel.

Pimp My Julep 2010Created by Francesco Lafranconi

1½ oz V.S.O.P Cognac

¾ oz Grand Marnier®

¼ 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 GrandMarnier. Fill the glass with crushed ice, stir well, garnish with mint .

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Eco-Celebrations LuncheonBlood Orange Margarita

2 oz Casa Noble tequila1½ oz fresh lime juice¾ oz Combier Orange liqueur½ oz Simple Syrup or agave nectar¾ oz Perfect Puree – blood orangeLimes 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 orangepuree to shaker and shake vigorously. Strain into glass, garnishwith the lime wheel and blood orange wheel.

Ginger Jade Gimlet2 oz 360 Vodka4 slices fresh cucumber4-5 leaves fresh basil1 oz fresh lime juice2 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 for10 seconds. Strain into a glass with ice. Top with SIPP – Ginger Blos-som organic soda. Garnish with a thin cucumber wheel.

Summer Thyme Lemonade2 oz 360 Vodka4-5 slices of fresh lemon3 tbsp organic sugar or 1½ oz simple syrup3-4 sprigs of fresh thymeSparkling water

Remove thyme leaves from stems and place in glass. Add lemon andsugar or simple syrup. Muddle lightly to release essential oils of herbsand lemon rind, and juices from the pulp. Add ice, vodka, and enoughclub soda to fill glass. Toss to mix and garnish with thyme sprig.

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Pear Sparkler4 oz Pop chamagne1 oz St-Germain – Elderflower Liqueur½ oz 360 Vodka½ oz Perfect Puree - pear pureeSeckel or Forelle pear or lemon for garnish

Fill a cocktail shaker with ice and add liqueur, vodka and pear pureeinto a shaker with ice. Shake vigorously and pour into a chilledchampagne glass. Top with champagne. Garnish with a pear sliceor lemon twist.

Seed to Glass LuncheonToekay Cocktail

Created by Bridget Albert

1½ oz 360 Vodka½ oz amaretto1 oz fresh pineapple juice1 oz fresh orange juice½ oz Chef’s Garden anise hyssop syrup

Shake and strain into a chilled cocktail glass. Garnish with aroasted pineapple wedge.

Johnny’s Jumpin’ PunchCreated by Bridget Albert

1 oz Plymouth Sloe Gin½ oz PAMA½ oz Cruzan Estate Dark rum1½ oz fresh lemon juice2 tsps simple syrup

Stir and serve in a crushed ice-filled mason jar. Drizzle with home-made blueberry syrup. Garnish with Chef’s Garden Johnny JumpUp edible flowers.

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Spirit of Texas LuncheonRumble Tea

2 oz Balcones Rumble

½ oz Yellow chartreuse

1 oz Ceylon black iced tea

½ oz lemon juice

½ oz lemon rind infused simple syrup

Shake and strain into rocks glass filled with ice, garnish with mintand/or lemon

Indian Paintbrush1½ oz Balcones Baby Blue

½ oz Galliano

½ oz lime juice

½ oz simple syrup

cherries

Muddle 4 cherries and simple syrup, add Baby Blue, Galliano, andlime juice. Shake and fine strain into a cocktail glass.

L’heure d’Orange1 oz Tenneyson


Dash Reagn’s Orange Bitters

¼ lime

Orangina

Build in a collins glass add ice top with Orangina. Squeeze onequarter lime on top, serve.

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Ojen-eyson1 oz Tenneyson

6 dashes Peychaud’s Bitters

1 barspoon Paula’s Texas Orange

½ oz simple syrup

Shake and strain into small cocktail glass.

Paula’s Margarita1½ oz Paula’s Texas Orange

1½ oz Corozon reposado tequila

¾ oz fresh-squeezed lime juice

½ tsp. agave syrup

Combine ingredients and shake over ice. Strain and serve up.

Apples ‘n’ Oranges2 oz Paula’s Texas Orange

1 oz apple juice

1 oz fresh-squeezed lemon juice

2 oz club sode

Combine ingredients and serve over ice.

Austin Cosmo1½ oz Tito’s vodka

1½ oz Paula’s Texas Orange

½ oz cranberry non-sweetened cranberry juice

¼ oz lime juice

Combine ingredients and shake over ice. Strain into a chilled mar-tini glass and garnish with an orange peel.

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The Yellow Rose1 oz Paula’s Texas Lemon

1 oz Treaty Oak rum

2 oz club soda

Generous lemon wedge

Combine ingredients over ice in a rocks glass. Squeeze lemon intoglass and serve.

Balcones Fault1½ oz Balcones Rumble

½ oz Paula’s Texas Lemon

½ oz juniper syrup


Club soda

Combine and shake all ingredients except soda. Pour over ice in arocks glass and top with a splash of soda

The Corazon Paloma2 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 ClubSoda. Stir. Top with Mexican Squirt Soda or Italian Grapefruit Soda.

Enlightened Austin Martini1½ oz Tito’s Handmade vodka

2 oz fresh organic watermelon juice

½ 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 LuncheonThe Last Word

¾ oz Green Chartreuse¾ oz gin¾ oz Luxardo Maraschino¾ oz fresh lime juice

Combine all ingredients in a Shaker with Ice, shake and strain intoa cocktail glass

The Herbsaint Frappe2 oz Herbsaint Original1 tsp simple syrup to taste3-4 dashes Peychaud’s 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 Peychaud’s for color.

Traditional Absinthe Cocktail1 oz Leopold Bros. Absinthe Verte3 oz ice cold water

Pour absinthe into a stemmed glass and slowly add 3 oz of ice coldwater. Serve.

The Pink Panther½ oz Meukow Vanilla½ oz Raspberry diAmore

Add ingredients to flute and top with champagne.

The French Connection¾ oz Pierre Ferrand Cognac Ambre2 oz Dry or Blanc Vermouth½ oz Cointreau2 dashes Angostura Bitters

Stir with ice, strain and serve in a martini glass with lemon zest.

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The Queen Bee¾ oz Citadelle gin¾ oz St-Germain¾ oz fresh lemon juice¼ oz Clover Honey syrup1½ oz champagne

Shake all ingredients with ice. Strain into a martini glass and topwith Champagne. Garnished with a summer berry.

Absinthe Frappe2 oz Nouvelle Orleans absinthe½ oz simple syrup1 oz club soda6-8 mint leaves

Muddle 6-8 mint leaves and simple syrup in tall glass, add crushedice, pour in Nouvelle Orleans, cover and shake. Top with sodawater and a splash of soda water.

Dubonnet Royale1½ oz Dubonnet Rouge1½ oz Champagne

Add Dubonnet Rouge to a champagne glass and top with champagne.

Death in the Afternoon1 oz Vieux Carre Absinthe Superieure4 oz champagne

Add 1 oz of Vieux Carre Absinthe Superieure to a champagneflute. Fill glass with Champagne.

BE PAMPLEMOUSSE1¾ oz BÉNÉDICTINE®

4 oz fresh white grapefruit juice

Build in the glass. Pour the Bénédictine first. Add ice cubes, thentop up with the freshly squeezed white grapefruit juice and garnishwith a grapefruit slice.

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French Pear1 oz Lucid absinthe

2 oz fresh pear juice

½ oz simple syrup (or agave nectar)

½ oz lemon juice

Hand full of sliced cucumber

In an ice-filled shaker add all ingredients and shake vigorously. Strainover ice in a rocks glass, add cucumber wedge and mint sprig garnish.

Welcome Reception presentedby Beefeater Gin

Perfect Lady1¾ oz Beefeater Dry

¾ oz peach liqueur

¾ oz lemon juice

¾ oz egg white

Shake vigourously till foamy, strain into cocktail coupe. Garnishwith a lemon twist.

Negroni1 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 Cup2 oz Beefeater Summer gin

1 oz creme de cassis

1 oz martini rosso vermouth

½ oz elderflower cordial

Dash of Angostura

1 oz club soda

1½ oz lemon juice

Combine all ingredeints in punch bowl, add ice, top with soda &garnish with strawberries and raspberries.

New London Punch2 ½ oz Beefeater 24

½ oz St-Germain


2½ oz chilled green tea

½ oz lime juice

1½ oz prosecco

Combine ingredients with ice. Garnish with a lemon wheel and topwith prosecco.

Almond Iced Tea1¾ oz Beefeater 24

2½ oz chilled sencha tea

¾ oz orgeat

a oz simple syrup

a oz lemon juice

Build and stir in a highball over ice. Garnish with a lemon wheeland a sage sprig.

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Lapsang Martinez2 oz Beefeater 24

1 oz Lillet Rouge

½ oz Lapsang Souchong

Sitr all ingredients ans strain into a coupe glass.

Triple Citrus Gin & Tonic2 oz Beefeater 24

4 oz Fever Tree Tonic

Stir and serve on the rocks with lemon, lime, and orange wheel.

Beefeater Summer Gin & Tonic2 oz Beefeater Summer

4 oz Fever Tree Tonic

Stir and serve on the rocks.

Jasmine Cocktail2 oz Beefeater Dry gin

1 oz Cointeau

½ oz Campari

¾ 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

½ oz Fernet Branca

1½ 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

1¾ oz Sailor Jerry rum

1 oz Earl Grey infused rye whiskey

¾ oz Grade A maple syrup

¾ oz lemon juice

½ oz Riga Black Balzam

1 egg white

Shake very well and double strain into a chilled cocktail glass. Gar-nish with lemon wheel.

Lillet Blanc SangriaCreated by Nicole Cloutier

1 part Lillet Blanc

½ part St-Germain Elderflower liqueur (or Bols Lychee)

½ part dry prosecco

fresh fruit (such as blueberries, honeydew, peaches, raspberries,lemons)

Combine ingredients in a large punch bowl. Garnish with basilleaves and serve over ice in stemmed white wine glasses.

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Le BesonvilleCreated by Nicole Cloutier

¾ oz Lillet Blanc

¾ oz Lillet Rouge

1 oz Stoli peach

¾ oz Bols Lychee liqueur

½ oz lemon juice

¼ oz agave nectar

2 ripe Driscoll’s raspberries

Add all ingredients to a mixing glass. Shake with ice and strain intoa chilled martini glass. Garnish with a lemon twist.

Coal Cracker BuckCreated by Al Sotack

1 oz Root

1 oz Hudson Rye whiskey


¾ oz fresh ginger syrup

2 muddled Drscioll’s blackberries

Shake, serve tall, and top with seltzer. Garnish with a fresh mint tip

Baby ManhattanAdapted 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 cocktailglass. Finish with a real cherry.

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Little New York SourAdapted by Charlotte Voisey

2 oz Hudson Rye whiskey¾ oz lemon juice¾ oz simple syrup2 dashes Agostura bitters½ oz egg white¾ oz Bennett Cabernet Sauvignon

Shake all but wine, strain onto ice. Float red wine on top and gar-nish with an orange half moon.

Strawberry Port CobblerCreated by Charlotte Voisey

1¼ oz Stolichnaya¾ oz Port2 Driscoll’s strawberries½ oz simple syrup½ oz fresh lime juiceDash of ground nutmedFresh mint sprig

Muddle strawberries, then add other ingredients. Shake well and strainover crushed ice. Garnish with a mint sprig and a sprinkle of nutmeg.

Babylon GimletCreated by Charlotte Voisey

1½ oz Stoli White Pom¾ oz lime juice¾ oz simple syrup3 basil leavesDash of Perchaud’s bittersBar spoon of pomegranate seeds

Combine all ingredients and shake well. Serve up with a lime wheeland pomegranate seeds.

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Worldwide Cocktail Excursionpresented by Beam Global

Spirits and WineJim Beam Black® Smash

2 lemon quarters/2 lime quarters or 4 lemon quarters

3-4 mint leaves

2 parts Jim Beam Black Bourbon®


Muddle the lemons, mint and simple syrup together, fill glass withice, add Jim Beam Black® and shake. Garnish with extra mint leaves.

Knob Creek® Old Fashioned1½ 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 withsugar and add a splash of soda water. Muddle the contents, thenadd Knob Creek® bourbon, ice and top off with soda water.

Hornitos del ToroCreated by John Pomeroy

2 oz Hornitos Plata tequila

1 oz lime juice

½ oz DeKuyper® triple sec

½ oz jalapeno-infused Mezcal

½ oz .agave nectar

Shake well with ice and pour over ice in rocks/highball glass

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Raspberry Ginger1½ oz Hornitos Plata tequila½ oz Funkin Raspberry1 oz fresh lime juice1 oz simple syrup or agave nectar½ oz muddled ginger

Shake well with ice and pour over ice in rocks/highball glass

Effen Fresh Start1½ oz EFFEN Black Cherry½ oz Campari2 oz Fresh Lemon Sour1 oz FUNKIN White Peach (substitute: peach puree)

All ingredients shaken with ice and strained over fresh ice in a tallhighball or Collins glass. Garnish with a lemon wheel on the rimor a long spiral or peel or a wedge of fresh Ruby Red Grapefruit

Effen Bliss1 oz parts EFFEN vodka2 oz fresh lemon sour1 oz simple syrup1 strawberry2 basil leaves

Tear basil leaves and muddle with the strawberry and simple syrup.Add all remaining ingredients and shake with ice then double straininto a chilled cocktail glass. Garnish with a slice of strawberry andfresh ground pepper medley.

Laphroaig Smoke and Sour

1½ oz Laphroaig Quarter Cask1 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 Home1½ oz Laphroaig Quarter Cask

¾ oz Martini and Rossi Rosato vermouth

1 barspoon of apricot preserves (Smucker’s Simply Fruit)

2 dashes of peach bitters

Stir the preserves with the Laphroaig Quarter Cask until mostly dis-solved, add remaining ingredients then stir with ice. Double straininto a chilled cocktail glass. Garnish with a flamed orange peel.

CC NOLA SOUR1½ oz Canadian Club 6


½ oz fresh lemon sour

½ oz lime juice

½ 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 KISS1¼ oz Canadian Club 12 Classic


½ 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 SIDECAR¾ part Courvoisier® EXCLUSIF™ Cognac

¾ part DeKuyper® Signature Triple Sec

Splash of lemon juice

Serve in a martini glass. Garnish with sugar rim & a lemon peel.


Courvoisier® Regent XV1½ parts Courvoisier® EXCLUSIF™ Cognac

½ part crème de cassis

½ part dry vermouth

Lemon to Garnish

Pour the Courvoisier, crème de Cassis and dry vermouth into an icefilled cocktail shaker. Stir slowly and strain into a balloon glass. Addfour to five ice cubes if desired. Garnish with a lemon rind twist.

Cruzan 9 NOVA1 oz Cruzan® Light

1 oz Cruzan® 9

½ oz DeKuyper Apricot brandy

1 oz fresh lemon sour


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 Saint1½ parts Cruzan® Light rum

½ part Cruzan® Mango rum

Juice of one whole lime (1 oz)

3 fresh strawberries sliced

2 whole fresh basil leaves

½ part simple syrup

Muddle Basil with strawberries, simple syrup, and lime juice. Addremaining ingredients and shake with ice. Strain into a chilled cock-tail glass. Garnish with a small basil leaf and fresh ground pepper.

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2010 Spirited Dinner®Cocktails

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

Finocchio e Grapetto (Welcome Cocktail)2 oz Dubonnet Blanc1 oz Death’s Door gin10 white grapes½ oz fennel waterBasil-infused grape garnish*

Muddle grapes. Add remaining ingredients and shake. Doublestrain into chilled cocktail glass.

*Basil-infused grape garnish—Bring one quart of simple syrup to aboil and remove from heat. Add 20 basil leaves and allow to steepfor 5 to 10 minutes. Remove basil leaves. Add grapes to syrupand simmer for 15 minutes. Remove from heat and allow to coolto room temperature. Store grapes in syrup in refrigerator.

Tazzaperto (Antipasti)1½ oz Tito’s vodka¾ oz oregano-scented honey¾ oz fresh lemon3 oz prosseco2 dashes Bitter Truth lemon bittersSea 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)1½ oz LEBLON® cachaça¼ oz Amontillado sherry1 oz red pepper/saffron syrup*1 oz fresh lemon juiceBlack pepper “Frico” garnish

Shake all ingredients together. Strain into chilled fizz glass orjelly jar, half filled with ice. Top with “Frico” garnish.

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Chapter 4: 2010 Spirited Dinner® Cocktails




*Red pepper syrup—2 cups simple syrup

10 saffron threads

2 red bell peppers, cleaned and chopped

½ tsp paprika

½ tsp cayenne

¼ tsp chili powder

Puree and strain peppers. Bring syrup to boil with all but red pep-per juice. Lower heat and pepper juice. Simmer for 10 minutes.Remove from heat and strain.

Contrapunto (Secondi)1½ oz Martell Cognac VSOP

½ oz Averna Amaro

½ oz Averna Agrumi (grapefruit) Sambuca

1 barspoon mescal

1 dash Peychaud’s Bitters®

Stir all ingredients, and strain into glass. Grapefruit oil finish/ sug-ared Driscoll’s blueberries skewer garnish

Caravan (Dolci)1½ oz Jameson 12 yr. Irish whiskey

½ 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 glasshalf-rimmed with hibiscus sugar. Garnish with thin slices ofmango from syrup and kaffir lime leaf.

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Arnaud’sCocktails by Ted Breaux and Chris Hannah

Leontine Aperitif (Welcome Cocktail)1 oz Dubonnet Rouge

½ oz Aperol apertivo

½ oz Ruby Red grapefruit juice

2 oz champagne

1 grapefruit peel

Chill Dubonnet, Aperol, and grapefruit juice well over ice. Add 2oz of chilled mix to a champagne flute and top with champagne.Garnish with grapefruit peel.

Ti Punch LEBLON® cachaça (First Course)2 oz LEBLON® cachaça

1 oz simple syrup

1 squeeze lime

Add cachaça 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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Décolletage (Third Course)1 oz Dubonnet Rouge

1 oz Reposado tequila

½ oz Aperol apertivo

1 teaspoon Fernet Branca

2 dashes Peychaud’s Bitters®

Orange peel

*Stir and strain over ice

Service d’AbsintheLiqueurs Française

BaccoCocktails by Todd Appel and Guillaume Lamy

Summer Cherry Bounce (First Course)1½ oz Citadelle gin

¾ oz Dubonnet Rouge

½ oz lemon juice

Peychaud’s Bitters®

Fresh pitted sweet cherries, muddled and garnish.

Top with chilled Fever Tree tonic.

Santa Catarina (Second Course)2 oz LEBLON® cachaça

½ oz Mathilde Pear liqueur

½ oz pear puree

½ 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

½ oz Tio Pepe Palmonion Fino sherry

½ oz Pineapple Shrub syrup


Pineapple ball garnish

La Fayette Cocktail (Fourth Course)2 oz Wild Turkey rye whiskey

½ oz Mathilde Orange XO

½ oz Apricot vinegar syrup


Caramelized cocktail onions

Gabriel’s Share (Fifth Course)½ oz Pierre Ferrand

Selection des anges 1er Cru de Cognac

1 oz Sauternes wine

Black pepper corns

Fresh sweet cherries

Bombay ClubCocktails by Merlin Griffiths and Milo Rodriguez

French Rouge 75 (Welcome Cocktail)¾ oz fresh lemon juice

¾ 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® cachaça

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

1½ oz Bombay Dry gin

1¾ oz Cointreau®


The Martinez Cocktail (Third Course)¾ oz Martini & Rossi sweet vermouth

1½ oz Bombay Sapphire gin

2 dashes Luxardo Maraschino liqueur


Garnish with griottine cherry and citrus peel

Rhubarb Ramos Fizz (Fourth Course)1¾ oz Bombay Sapphire gin


¼ oz fresh lemon juice

1 oz fresh rhubarb and LEBLON® cachaça puree

2 dashes orange flower water

¾ oz cream

¾ oz egg white

¾ oz simple syrup

Dash seltzer

Garnish with vanilla mint.

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BoucherieCocktails by Brooks Reitz, Blair Reynolds, and Leo Robitschek

Number Eleven Cup (Welcome Cocktail)Cocktail by Leo Robitschek

1 oz Dubonnet Rouge½ oz Carpano Punt e Mes vermouth½ oz Averna½ oz ginger-lime syrup¼ oz Demerara syrup¾ oz fresh lemon juiceMuddled cucumber and grapefruit peel.

Splash of Fever Tree tonic. Garnish with mint.

Aperol Americano (First Course)Cocktail by Brooks Reitz

1 oz Aperol apertivo½ oz Carpano Antica sweet vermouthFever Tree soda water

Garnish with orange twist

Preto Deto (Second Course)Cocktail by Blair Reynolds

2 oz LEBLON® cachaça½ oz lime juice½ oz pineapple juice1 oz Trader Tiki orgeat3 Dashes of Bitter Truth aromatic

Tum Tum Mule (Third Course)Cocktail by Brooks Reitz

1¾ oz Karlsson’s Gold vodka½ oz Domaine de Canton ginger liqueurFever Tree ginger ale

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Occam’s Second Thought (Fourth Course)Cocktail by Blair Reynolds

2 oz Bols Genever

½ oz Domaine de Canton ginger liqueur

½ oz Trader Tiki vanilla syrup

½ oz Lemon juice

Muddled crushed Thai chili pepper.

Ipanema Flip (Fifth Course)Cocktail by Brooks Reitz, Blair Reynolds, and Leo Robitschek


¾ oz Demerara syrup

½ oz almond milk

1 whole egg

Shaved macadamia nut garnish

Bourbon HouseCocktails by Kimberly Patton-Bragg and Franky Marshall

Madame Devalier (Welcome Cocktail)Cocktail by Kimberly Patton-Bragg

1¼ oz Hendrick’s gin

¾ oz Dubonnet Blanc

½ oz Cointreau®


¼ 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 grapefruitpeel, and garnish with peel “stabbed with rosemary sprig.

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The Fifth Taste (With Hors d’oeuvres)Cocktail by Franky Marshall

1 oz Dubonnet Rouge¾ oz Domaine de Canton ginger liqueur2½ oz Zipang sparkling sake (by Geikkeikan)Dash soy sauceDash Angostura orange bitters.Lemon twist

Stir Dubonnet, Domaine de Canton, soy, and Angostura. Pour incocktail glass and top with sake and lemon twist.

Besame Mucho (First Course)Cocktail by Kimberly Patton-Bragg

1½ oz LEBLON® cachaça¾ oz Earl Grey syrup¾ oz Damiana½ lemon, juiced2 dashes Angostura orangeSoda2 long curls of lemon and orange peel

Shake first 5 ingredients together. Pour into Collins glass filledwith ice and peels. Top with soda.

El Cortijo (Second Course)Cocktail by Franky Marshall

2 oz Lustau Palo Cortado sherry¼ oz Cherry Heering¼ oz Luxardo Amaro Abano¼ oz Lillet Blonde1 dash Angostura bitters1 dash Bitter Truth celery bittersOrange twist

Stir all ingredients over ice and strain into chilled cocktail glass.Release oils from an orange twist over the cocktail, rub along rim ofglass, float in cocktail.

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Eleventh Hour (Third Course)Cocktail by Franky Marshall

1 oz Don Julio Añejo tequila

1 oz Linie Aquavit


¾ oz lime juice

Bar spoon cane syrup

Shake all ingredients over ice. Rinse a chilled cocktail glass withDel Maguey Mezcal. Rim half the glass with smoked sea salt.

The Cocoa Whip (Fourth Course)Cocktail by Franky Marshall

1½ oz El Tesoro Reposado tequila

¾ oz Bols Crème de Cacao

½ oz heavy cream

¼ oz egg white

1 dash Angostura orange bitters

1 oz Young’s Luxury Chocolate Stout beer

Dry shake first five ingredients together. Add the Stout, ice, andthen give a short whip shake. Fine strain into a snifter.

Broussard’sCocktails 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 cocktailglass. Finish with a float of red wine.

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Roccit Caesar (First Course)Cocktail by Nick Nemeth and Dean Serneels

45 mL G’Vine Nouaison gin

30 mL Roccit Fuel*

Mott’s Clamato juice, to fill

2 dashes Bitter Truth Celery bitters

Build ingredients over ice in a pre-rimmed (2:1 Steak spice toBacon bits) rocks glass, and stir, mixing thoroughly. Top withsalt and pepper.

Gin and Sin (Second Course)Cocktail by Nick Nemeth

30 mL G’Vine 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® cachaça

30 mL Sailor Jerry spiced rum

15 mL fresh lime juice

15 mL simple syrup

30 mL egg whites

6 Driscoll’s 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 withone large block of ice.

Café AdelaideSparkling 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 nothave to be pitted but do remove the stem. Cover with sugar and stiras to not break cherries. Close tightly and store in refrigerator for 1week. Pour the Dubonnet Rouge and brandy over the mixture. Donot stir. Close tightly and keep refrigerated for 1 month. Strain mix-ture into clean sterile glass jars or bottles. Put aside if necessary, asmixture will keep for another week.

For Cocktail:

Pour 1 ounce of Cherry Bounce into champagne stem. Top withchampagne or sparkling wine. Garnish with a fresh (not mara-schino) cherry, or you may dehydrate cherries and use them as thegarnish. Serve immediately.

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Intro to Aperol (Second course)By Robert, Audrey, Lu and Kenta

Beefeater 24 ginAperolLemon JuicePineapple SyrupAngosturaMescal Mist

Madeira Martinez (Third Course)By Robert, Audrey, Lu and Kenta

Blandy’s MadeiraBeefeater Summer GinPomegranateHoney SyrupAngosturaBay Leaf

Vodka Michelada (Fourth Course)By Robert, Audrey, Lu and Kenta

AbsolutLime JuiceWorcestershireMaggiHot SaucesBeerScotch Mist

Strawberry & Sloe Gin Batida (Fifth Course)By Robert, Audrey, Lu and Kenta

LEBLON® cachaçaSloe GinStrawberry Milk

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CalcasieuCocktails by Allen Katz and Todd Richman

Operation Torch (Welcome Cocktail)1 oz Plymouth gin

1 oz Yellow Chartreuse

3.5 oz Fresh watermelon juice

¼ oz thyme-infused simple syrup

¼ 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 collinsglass filled with crushed ice and top with ¼ oz Dubonnet float. Gar-nish with a bouquet of fresh mint and thyme.

IFC (First Course)½ oz LEBLON® cachaça

½ oz Green Chartreuse

Stir ingredients over ice until exceedingly well-chilled. Strain intofrozen shot glass.

Charter Rose (Second Course)1½ oz Illegal Joven mezcal

½ oz Lillet Blanc®

Build over ice in a 6oz juice glass. Fill with homemade muscadinesoda, and garnish with a muscadine grape and candied ginger wheelon a cocktail pick.

Brooklyn Local 1 (Third Course)Surprise Ingredients

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Bluesette (Fourth Course)1¼ oz Rittenhouse rye whiskey

1½ oz Brugal Añejo rum

1 oz Cardinal Mendoza brandy de Jerez



1 dash chocolate bitters

Shake ingredients over ice and strain into a wine glass filled withcrushed ice. Garnish with seasonal fruit.

Genepi Liqueur served with Brooklyn ChocolateStout (Fifth Course)

CoquetteCocktail by Charlotte Voisey and Gina Chersevani

Welcome Punch (Welcome Cocktail)750 mL Dubonnet Rouge

1500 mL Sparkling rose

1 pint Driscoll’s 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, Driscoll’s strawberries,cinnamon, fennel, grapefruit juice, and lemon sorbet. Let stand forabout 10 minutes, right before service add Sparkling rose.

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Alaskan Sour (First Course)3 Slices English cucumber




½ oz simple syrup

1 dash egg whites


Muddle cucumber, add other ingredients and shake wellStrain up into a flute. Spritz and discard a lemon twist.

Lemongrass Mojito (Second Course)2 oz LEBLON® cachaça

¾ oz lemongrass infused simple syrup


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, hol-low lemongrass stalk.

Puff (Third Course)1 oz lemon shrubb*

2 spritz shallot and pepper spritz*

1¼ oz Lustau Dry Oloroso sherry

¼ oz Hendrick’s gin

In a mixing glass filled with ice, combine Lemon shrubb, Lustaudry oloroso, and Hendrick’s gin. Stir for about 25 rotations, straininto 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 eachday. After ten days have passed, pour the mixture into a pot; addsugar and water; simmer mixture until the total liquid left is 32 ozCool 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


Combine ingredients and shake well. Serve up in a stemmed cock-tail glass. Garnish with a sage leaf.

Pop (Fifth Course)3 oz celery soda

1½ oz Stoli vodka

2 dashes Louisiana hot sauce

¼ oz lemon juice

In a collins glass, fill with ice; pour Stole vodka, dash Louisiana hotsauce, and lemon juice. Top with Celery soda, give the drink aswizzle. Garnish with lemon peel and celery seeds.

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Squish (Sixth Course)¾ oz Milagro tequila

¾ oz Porto Branco

1 oz fresh watermelon

2 basil leaves

1 pinch citrus dust

Dickie Brennan’s SteakhouseCocktails by Kyle McHugh and Bridget Albert

B&K’s Citrus Teaser (Welcome Cocktail)Dubonnet Rouge

Martini & Rossi prosseco

Bitter Truth grapefruit bitters

B & K’s citrus compote

Paulina Meat Market Cooler (First Course)Paulina Meat Market encased-meat-infused LEBLON®cachaça

Roasted chipotle pepper

Agave nectar

Fresh watermelon juice

Lime juice

Bees & Monks (Second Course)Rhum Clément Premier cane white rum

Local honey

Chartreuse

Pineapple

Lemon

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312 “Hearts” 313 (Third Course)Michigan cherry-infused Don Julio Reposado tequilaPAMA pomegranate liqueurHalf-Acre Brewery soda

“H” on the Fly (Fourth Course)Square One BotanicalFresh berry shrub,

Metropolitan Brewing Flywheel Golden Lager

Midwest Summer Sangrita (Fifth Course)Del Maguey Crema de MezcalFresh Midwest produce

Emeril’s DelmonicoCocktails by Elayne Duke and Philip Duff

Run for the Roses (Welcome Cocktail)Cocktail by Elayne Duke

1½ oz Bulleit bourbon¾ oz Dubonnet Rouge2 spoonfuls of apricot marmalade1 basil leaf muddled1 oz fresh pink grapefruit juice4 drops of rose water

Garnish with long grapefruit zest on a martini glass.

First Course Cocktail (First Course)Cocktail by Philip Duff

1½ oz Ketel One vodka3 oz Botanical Brewed Fentiman’s tonic3 dashes Bitter Truth celery bitters

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Smoke and Ginger (Second Course)Cocktail by Elayne Duke

1½ oz Don Julio Blanco¼ oz Del Maguey Minero mezcal1 piece of fresh muddled ginger¾ oz honey syrup¾ oz fresh lime juice

Serve in a martini glass.

LEBLON® Cachaça Peppered Smash (3rd Course)Cocktail by Philip Duff

1½ oz LEBLON® cachaça3 slices ripe watermelon, muddled2 kumquats, muddledHint of grains of Paradise pepper slices

Served over ice in a rocks glass.

Fig Ten (Fourth Course)Cocktail by Philip Duff

1½ oz Tanqueray Ten gin1 spoon of fig jam¾ oz fresh lemon juice½ oz simple syrup½ oz egg whiteHomemade pomegranate grenadine.

Served up in a martini glass.

A Star is Born (Fifth Course)Cocktail by Elayne Duke

2 oz Zacapa rum½ oz star anise cinnamon syrup6 dashes of grapefruit bitters3 dashes of fee brothers old fashion bittersGrapefruit zest

Served over ice in a rocks glass.

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GW FinsCocktails 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 witha grapefruit slice.

A Brazilian On Holiday (First Course)Cocktail by Eric Alperin

½ oz LEBLON® cachaça

¼ oz Licor 43

¼ oz Campari

½ oz lime juice

½ oz French dry vermouth

Brut champagne

Garnish with a cucumber strip.

Watermelon Sugar (Second Course)Cocktail by Phil Ward

4 cubes watermelon

½ oz cane syrup

¾ oz lime juice

½ oz San Luis

1½ 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

½ part cayenne pepper

The Slight Detour (Third Course)Cocktail by Phil Ward

¼ oz agave nectar

½ oz San Luis

½ oz jalapeno-infused El Tesoro blanco

1½ oz El Tesoro reposado

2 dashes Mole Bitters

Serve up stirred with an orange twist.

Dessert Finale—Atomized Bitters with a TequilaFinish (Fourth Course)

Cocktail by Eric Alperin

1½ oz of Ocho Añejo 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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IrisCocktails 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

¼ 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 allother ingredients topping with chilled champagne. Garnish withorange and lemon wheels. Serve in punch cups.

Pickle Back Three Ways (Second Course)1½ oz Jameson Irish whiskey

½ oz McClure’s spicy pickle juice

2 dashes Pickle Barrel bitters

1 sweet gherkin

Jameson served neat on a tray with sweet gherkin, pickle juice andbitters.

Great Scott (Third Course)2 oz Chivas Regal 18

1 dash Fee Bros lemon bitters

¼ oz Nigori (unfiltered) Sake

Toasted sesame seeds

Gently muddle toasted sesame seeds in a mixing glass, then add allfurther ingredients with ice, and shake. Fine strain into a cocktailglass, and garnish with a discarded lemon zest, and a pinch oftoasted sesame seeds in the center of the drink.

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Beurre Fleuri (Fourth Course)1¼ oz Butter-rinsed Absolut Citron

2 oz Sancerre rosé


½ oz honey orange blossom syrup

Fresh dill

Shake and strain all ingredients with ice. Garnish with sprig of dill.

Rojo Otro (Fifth Course)1½ oz LEBLON® cachaça

½ oz Dubonnet Rouge

2 dashes Regan’s orange bitters

¼ oz Demerara syrup

¼ oz lime juice

Muddled fennel

Muddle fresh-sliced fennel in a mixing glass, and ice and all furtheringredients, the shaken and fine-strain into a cocktail class. Gar-nished with a flamed orange zest.

The Jas Man (Sixth Course)1½ oz Jasmine tea infused mandarin vodka


½ oz vanilla bean infused syrup


Egg white

Dry shake ingredients then shake with ice and fine strain into acocktail glass. Garnish with an orange twist.

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JacksonCocktails by Paul Clarke, Jeffrey Morganthaler, and Jeremy Thompson

Alexei’s Pleasure Club (Welcome Cocktail)Cocktail by Jeremy Thompson

1¼ oz Dubonnet Rouge

1¼ oz Russian Standard vodka

¼ oz Herbsaint

2 dashes Scrappy’s cardamom bitters

Shake & serve up in a Claret or Sour Glass. Garnish with alemon twist.

Yellowjacket (First Course)Cocktail by Jeffrey Morgenthaler

1½ oz Appleton Extra rum

1 oz lavender-honey syrup


2 dashes housemade orange bitters

Shake & serve down in an old-fashioned glass. Top with 1½ ozsoda and garnish with a fresh sprig of lavender.

Tio Dobles (Second Course)Cocktail by Paul Clark

1½ oz Don Juilo blanco tequila

½ oz fresh grapefruit juice

¼ oz fresh lime juice

¼ oz Luxardo Maraschino liqueur

Dash of simple syrup

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Third Course Cocktail (Third Course)Cocktail by Jeffrey Morgenthaler

1½ oz LEBLON® cachaça


½ oz pineapple gum syrup

½ oz egg white

¼ oz Luxardo amaretto

1 tsp apricot preserves

Shake & serve up in a cocktail glass

Red Heering (Fourth Course)Cocktail by Jeremy Thompson

¾ oz Averna

¾ oz Aperol apertivo

¾ oz Cherry Heering

¾ 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


¼ oz simple syrup

Egg white

Top with club soda

Dash of Peychaud’s Bitters® on the foam

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La Cote BrasserieCocktails by Gaston Martinez

Spicy Mango (Welcome Cocktail)1½ oz Milagro Reposado tequila

½ oz Dubonnet Blanc

½ oz lemon juice

¾ oz elderflower syrup

1 oz mango juice

1 habanero slice

½ oz yuzu juice

½ oz egg white

Serve on the rocks, and garnish with dried chili mango.

Nutty Mexican (First Course)2 oz Milagro Añejo tequila

1 oz Lustao Oloroso sherry

¼ oz Frangelico

Serve up, and garnish with orange flame.

Pepino de Brasil (Second Course)2 oz LEBLON® cachaça

1 oz lime juice

¾ oz agave nectar

4 cucumber slices

4 cilantro leaves

1 jalapeno slice

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The Fig Thing (Third Course)2 oz Milagro Añejo tequila

¾ oz lemon juice

¾ oz simple syrup

¾ oz apple juice

1 fig preserve

Top with Oloroso sherry, gorgonzola cheese and trufflefoam. Served on the rocks, and garnish with a dried fig.

Tequila Sunset (Fourth Course)1½ oz Milagro Reposado tequila

½ oz Lillet Rouge®

1¾ 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 dehydratedblood orange.

Aztec Manhattan (Fifth Course)2 oz Milagro SBR Añejo tequila

1 oz Sailor Jerry and espresso distillate

½ oz homemade agave nectar

2 oz Aztec chocolate bitters

Serve up, garnish with a chocolate covered cookedSerrano pepper.

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Le MeritageCocktails by Jeffrey and Jonathan Pogash

The Queen’s Sour (Welcome Cocktail)1½ oz Dubonnet Rouge

¾ oz Beefeater gin

¾ oz Demerara syrup**


1 egg white

Dry shake all ingredients first, then shake with ice. Strain intococktail glass and top with several dashes of Peychaud’s Bitters® ontop. Garnish with a long lemon peel.

St. Charles Punch (First Course)1½ oz Hennessy VSOP cognac

¾ oz Raven ruby port

½ oz Rhum Clément creole shrubb


¼ oz Rhum Clément sirop de canne

Shake well with ice and strain into an ice-filled rocks glass and gar-nish with fresh seasonal berries.

Juan Collins (Second Course)1 oz LEBLON® cachaça

¾ oz Bols Genever


¾ oz Clément 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


½ oz homemade grenadine**

½ oz fresh ruby red grapefruit juice

Shake all ingredients with ice and strain over ice into a rocks glassand garnish with a long grapefruit twist.

Bobby Burns (Fourth Course)2 oz Glenmorangie Quinta Rubin single malt


¼ oz BÉNÉDICTINE®

Stir ingredients with cracked ice and strain into a chilled cocktailglass. Garnish with a long orange peel.

Ramos Gin Fizz (Fifth Course)1½ oz Hendrick’s gin

½ oz fresh cream



¾ 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. 10seconds. Then add ice and shake vigorously for another 10 sec-onds. Strain into highball glass and top with the club soda. Gar-nish with 2 drops Peychaud’s Bitters®.

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Mike’s On the AvenueAll Cocktails by Jim Ryan and Bompass & Parr

Greetings and Salutations Punch (WelcomeCocktail and First Course)

3 parts Dubonnet Rouge

2 parts Hendrick’s 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 Driscoll’s raspberries andlemon juice. Add gin along with remaining ingredients save theseltzer. Stir well to dissolve the sugar and incorporate the ingredi-ents. Double strain into a marvelous punch bowl, and top with twoparts seltzer. Pour the last part of seltzer through the bits in thedouble strainer and press out all the lovely berry goodness with aspoon. Adorn the epic tipple with seasonal fruit of contrastingcolor, welcome guests with wide eyes and open arms holding ladledteacups of nectar.

Gnome Sweet Gnome (Second Course)1½ oz Hendrick’s gin

1½ oz aloe

¾ oz Lillet Blanc®

1 dash grapefruit bitters

2 drops absinthe

In a mixing glass, combine all ingredients and stir until cold. Dou-ble strain into a chilled cocktail glass, and take the grapefruitbetween your thumb and first two fingers. Spray the peel extractingthe oils upon the cocktail and blanketing the drink in grapefruit fla-vor.

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Magnolia Blossom (Entrée Courses)1½ oz Hendrick’s gin¾ oz passion fruit shrub2 oz mango juice1 slice habaneroGrated Schezuan pepper for garnish

In a mixing glass, combine all ingredients. Ice, shake well, andstrain into a chilled cocktail glass. Add garnish.

Choose Your Own “Old Fashioned” (4th Course)

1. Garden Old Fashioned2 oz Hendrick’s gin2 dashes ginger/lavender bitters½ oz agave nectar

Garnish with edible flower.

2. Robustold-Fashioned2 oz Glenfiddich 21yr2 dashes mole/orange bitters¾ oz demerara syrup

Garnish with orange peel.

3. Double Barreled Old Fashioned2 oz Balvenie 15 Singel Barrel3 dashes Whiskey Barrel Aged Bitters¾ oz wildflower honey

Garnish with half of a fresh cherry and lemon peel.

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Tony’s Coconut Batida (Finale Cocktail)1 oz LEBLON® cachaça2 oz Coco Lopez Coconut Cream1 oz half & half¼ oz simple syrupToasted coconut for garnish

Palace CafeAll Cocktails by Gardner Dunn and Yuri Kato

Golden Child (Welcome Course)¾ oz Yamazaki 12

¼ oz Dubonnet Rouge

¼ oz fresh orange juice

1 Tsp apricot jam

Nutmeg dust on top

Tales of the Palace (Amuse Cocktail)1½ oz LEBLON® cachaça

¾ oz Midori

½ oz pear brandy

½ oz lemon juice

1½ oz pear juice

¾ oz ginger “juiced”

Yuzu Julep (First Course)2 oz Yamazaki 12 Year Old

6 fresh mint Leaves

1 tsp gum syrup

½ 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

2½ parts water

Served in highball.

Yamazaki Pear Pleasure (Third Course)1¼ oz Yamazaki 12

¾ oz Xante’

½ 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 ClubAlfonso Cocktail (Welcome Cocktail & First Course)

Cocktail by Marcos Tello

1 Sugar cube3 drops Angostura bitters½ oz Dubonnet RougeTop with champagne

Build in a glass, and garnish with an orange peel.

Second Course Cocktail (Second Course)Cocktail by Misty Kalkofen

Shiso leafBols GeneverRothmanWinter orchard pearLemonHoney

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The Flying Dutchman (Third Course)Cocktail by Jim Meehan

¾ oz Clear Creek plum brandy

¾ oz Bols Genever

¾ oz Creme Yvette

¾ oz lemon juice

½ oz pineapple juice

1 barspoon of Luxardo Maraschino

Shake with ice and fine strain into a chilled coupe and garnish withone brandied cherry

Intermezzo CocktailCocktail by Tal Nadari

½ oz LEBLON® cachaça

1 oz Bols Genever

¼ oz Yellow Chartreuse

Twist of lime

Rinse the glass within with LEBLON® cachaça and create a coat-ing in the glass. Chill Bols Genever and Chartreuse in a mixingglass or from the freezer and serve in the glass.

Reflections on a Glass of Wine #5 (Fifth Course)Cocktail by Peter Vestinos

1¾ oz Bols Genever

½ oz Boysenberry-Balsamic Gastrique*

½ oz RareTeaCellars Forbidden Forest Lapsong tea

½ oz RareTeaCellars Lemon Meritage tea

½ oz Cardamom simple syrup**

2—3 dashes Bitter Truth aromatic bitters

Stir with ice to chill, strain into a small white wine or dessert wineglass. 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. Placenext to wine glass.

*Boysenberry—Balsamic Gastrique: In a sauce pan, add equal partsof Boysenberry preserves, balsamic vinegar, and water. Simmeruntil 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. Sim-mer 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

½—¾ oz Pedro Ximenez

Served with copita smoked with dried orange peels.

Redfish GrillAll cocktails by Kirsten Amann and Lynette Marrero

Anacaona Aperitif (Welcome Cocktail)1 oz Dubonnet Rouge

¾ oz Combier L’Original

1 barspoon St. Elizabeth’s Allspice Dram

3 dashes Angostura orange bitters

Brut Champagne or sparkling wine

Stir ingredients with ice and strain into an aperitif glass. Top with 2oz Brut Sparkling wine. Squeeze an orange peel over the drink torelease the oil, rub rim of glass, then discard peel.

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Islay Alteña (Amuse Bouche)2 oz El Tesoro Platinum tequila


½ oz simple syrup

3 dashes Jerry Thomas Decanter bitters

Lagavulin 16

Shake tequila, lemon juice, simple syrup, and bitters with ice. Straininto a chilled cocktail glass rinsed with Lagavulin 16.Garnish withlemon oil.

Cerro Quemado (First Course)2 oz Zacapa rum infused with lapsang souchong

1 oz Hidalgo fino sherry

Barspoon of date molasses


Stir ingredients with ice; strain into a chilled cocktail glass and gar-nish with orange zest.

The Girl from Ipanema/Garota de Ipanema(Second Course)


¾ oz Domaine de Canton ginger liqueur


½ oz simple syrup

½ oz fresh ginger juice

Shake with ice and strain over new ice in a rocks glass and garnishwith lemon peel.

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Quimby Fizz (Third Course)2 oz gin

½ 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 cubeand pinch espresso)

Restaurant AugustCocktails by Rob Cooper and Ted Haigh

Riviera Sunrise (Welcome Cocktail)1 oz Dubonnet Rouge


Fill with chilled champagne

Common Man’s Reviver (First Course)2 oz LEBLON® cachaça

¾ oz St-Germain elderflower liqueur

1 oz lemon juice

¼ oz Herbsaint Original

Top with tonic water

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Miracle Cocktail (Second Course)1½ oz LEBLON® cachaça

1 oz Dubonnet Rouge


1 dash Angostura orange bitters


The juice of ¼ lemon

Serve in an Old Fashioned glass and stir

Pork Futures Cocktail (Third Couse)1½ oz bourbon

1 oz Dubonnet Rouge


1 dash BÉNÉDICTINE®

½ oz lemon juice


1 dash Angostura Orange bitters

Shake together in an iced cocktail shaker, and strain into a chilledcocktail glass

The Magic Hour (Fourth Course)2 oz Plymouth gin¾ oz St-Germain elderflower liqueur½ oz fresh lemon juice

Shake in iced cocktail shaker & strain into cocktail glass. Garnishwith a lemon twist.

Crème 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 RestaurantAugust’s celebrated French press coffee.

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Rio MarCocktails by Rhiannon Enlil and John Lermayer

Ugarte’s Fall (Welcome Cocktail)Cocktail by Rhiannon Enlil

1 oz Dubonnet Rouge1 oz pecan-infused Barsol Pisco½ barspoon Goya Piloncillo3 dashes Amargo Chuncho bitters3 oz sparkling wine

Stir Dubonnet Rouge and Pisco, then pour into a chilled coup overthe Piloncillo and bitters. Top with sparkling wine, and garnishwith lemon twist.

Curitiba Winter (First Course)Cocktail by John Lermayer

1¼ oz LEBLON® cachaça¾ oz Green Chartreuse V.E.P.¾ oz fresh lime juice2 oz apple cider4 cloves

Muddle the cloves, add remaining ingredients, shake double straininto a coup and serve with an apple spear that has been spiked withcloves.

Zachilla (Second Course)Cocktail by John Lermayer

1½ oz El Tesoro Reposado tequila¾ oz BÉNÉDICTINE®½ oz Del Maguey Santa Domingo mezcal1 barspoon fresh lime juice1 dash Fee Brothers grapefruit bitters

Stir all ingredients and strain into a coup, garnish with agrapefruit peel.

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Añejo Cobbler (Third Course)Cocktail by John Lermayer

1 oz Ron Zacapa rum1 oz Dry Sack medium sherry1 oz Lustau Los Arcos sherry2 Driscoll’s strawberries1 Dricolll’s blackberry½ oz agave nectar½ oz fresh lemon juice

Muddle fruit, add remaining ingredients, shake and single-strain intoa tall glass with crushed ice. Garnish with more fruit.

The Wedderburn (Fourth Course)Cocktail by Rhiannon Enlil

1½ oz Smith & Cross Traditional Jamaican rum

1½ oz Goya coconut milk

1 oz lime juice

½ oz ginger syrup

½ oz simple syrup

Shake all ingredients. Double strain into a tall glass over crackedice. Garnish with a line wheel, and serve with a straw.

Beignet Crusta (Fifth Course)Cocktail by Rhiannon Enlil

2 oz Matusalem Platino rum

½ oz Licor 43

¼ oz brown sugar simple syrup

¼ oz lemon juice

4 dashes Chicory coffee bitters, housemade

Prepare glass for serving by rimming the glass in confectioner’ssugar. Then, peel a long strip of lemon rind (avoiding the pith),and wrapping it inside the glass up to the rim. Shake ingredientsand strain into glass.

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Sazerac RestaurantCocktails by Phil Greene and Derek Brown

The Deshler Cocktail (Welcome Cocktail; to beserved as guest enter)

Cocktail by Phil Greene

1½ oz rye whiskey

1 oz Dubonnet Rouge

¼ oz Cointreau®

2 dashes Peychaud’s 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


½ oz Bols Crème de Cacao



Dash Peychaud’s Bitters® On top

Egg whites

Combine ingredients, except for bitters, and shake without ice. Adda generous portion of ice and shake vigorously. Strain into chilledcocktail glass and top with Peychaud’s Bitters®.

Cachaca Passion Fruit Shrub (Second Course)Cocktail by Derek Brown


4 oz passion fruit & lemon grass shrub

Served over ice

Combine ingredients over ice and stir. Top with soda water, andgarnish with fresh sugar cane.

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Dubonnet Collins (Third Course)Cocktail by Phil Greene

1 oz Mount Gay Extra Old rum1 oz Dubonnet Rouge1 oz Domaine de Canton ginger liqueur¾ oz fresh lemon juice3 dashes Angostura bitters

Shake well ice, serve on the rocks, topped with seltzer

LEBLON® cachaça Bombshell (Fourth Course)Cocktail by Phil Greene and Derek Brown

1½ oz LEBLON® cachaça¾ oz Dubonnet Rouge¼ oz BÉNÉDICTINE®½ oz fresh lemon juice3-4 dashes Angostura bitters3-4 dashes Peychaud’s Bitters®

Shake well with ice, strain into chilled cocktail glass, enjoy

ZoëRecipes by Patricia Richards & Darby Kelly

Rouge No. 10 (Welcome Cocktail)1 oz Zaya 12 year rum1 oz Dubonnet Rouge1 Dash Angostura bittersMartini & Rossi Sparkling rose3 fresh, ripe Driscoll’s blackberries½ oz freshly squeezed & strained lemon juice

Muddle the Driscoll’s blackberries in a mixing glass. Add theremaining ingredients except for the sparkling wine. Add ice andshake well to chill. Double-strain cocktail into a champagneflute, filling it to b full. Top off the remaining a of glass withthe 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)

½ oz Noilly Prat sweet vermouth

¼ oz Aperol aperitivo

1 oz roasted tomato puree (*see below)

½ 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 andshake well to chill. Strain over fresh ice into a highball glass. Gar-nish with Andy Gator Abita Helles Doppelbock Beer Foam, placea slice of cooked Anduoille Sausage propped onto rim of glass witha sprig of cilantro.

Andouille Infused Milagro S.B. Reposado Recipe: Slice quality,pre-smoked and cooked Andouille Pork Sausage into ½ inch thickslices. Fry pieces over medium-high heat until golden brown. (Setaside this pan with drippings as you will use this for the roastedtomato puree recipe to follow). Place sausage directly into tequila ina large glass infusion jar; you can store on the counter at room tem-perature over-night. You will need 1, 5 inch sausage per 28 oztequila. Strain off a sample the next morning, to ensure enough ofthe andouille sausage flavor has infused into the tequila. If not,allow to sit longer, otherwise strain off the sausage from the infu-sion and discard sausage or use as desired. Place tequila in thefreezer so the fat separates and congeals from the tequila. Strain offthe fat through a fine metal mesh coffee filter. Place back in thefreezer. Repeat straining. Repeat freezing. Repeat straining a thirdtime. You may also try fine cheesecloth during one of thesestrainings. Set aside until ready for use.

Roasted Tomato Puree Recipe: Preheat oven to 500 degrees Fahr-enheit. Over medium-high heat, sear vine-ripened tomatoes in the

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previous pan with andouille sausage drippings. Turn tomatoes tobrown on all sides for 7-8 minutes until the skin start to brown andblister. Place seared tomatoes on a non-stick baking sheet. Placeinto pre-heated oven and finish cooking tomatoes for approximately15 minutes. Remove pan from oven and allow to cool. Remove blis-tered tomato skins and discard. Place peeled tomatoes into foodprocessor. Blend until smooth. Strain off seeds through a meshstrainer. Season puree with sea salt and cracked black pepper totaste. Refrigerate until ready for use.

Black Shrubb (Second Course)b ripe nectarine1½ oz Jim Beam 8 year bourbon¾ oz Clément creole shrubb liqueur¾ oz freshly squeezed & strained lemon juice½ oz Darbo elderflower syrup2 dashes Peychaud’s Bitters®1 slice jalapeno (wash & remove seeds & slice)

Muddle the nectarine in a mixing glass. Add the remaining ingredi-ents. Add ice and shake well to chill. Double-strain over fresh iceinto an old fashioned/large tumbler glass. Garnish with thin slice ofnectarine topped with a thin slice of jalapeno.

Pepino Fresco (Third Course)1¾ oz Milagro Silver tequila½ oz Agavero liqueur2 oz freshly squeezed & strained cucumber juice½ oz freshly squeezed & strained lime juice¼ oz light agave nectar/syrup1 thin-slice jalapeno (wash & remove seeds & slice)Pinch sea salt

Combine the above ingredients into a mixing glass. Add ice andshake well to chill. Strain over fresh ice into an old fashioned/largetumbler glass. Garnish with a long thin peel of hot house cucumberto wrap around inside of glass and a speared cherry tomato.

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Blackberry Ginga (Fourth Course)2 oz LEBLON® cachaça

½ oz Cinzano Bianco vermouth

1 sage leaf

3 fresh Driscoll’s blackberries

½ oz simple syrup

¼ oz Yuzuya Honten yuzu no salt

1 dash D.M. Kelly’s pomegranate bitters

½ oz Pernod absinthe® (rinse glass and discard remainder)

Muddle the Driscoll’s blackberries in a mixing glass. Add theremaining ingredients except for the absinthe. Add ice and shakewell to chill. Double-strain into an absinthe rinsed 5 ½ oz coupeglass. Garnish with a spanked sage leaf.

Caribbean Passion (Fifth Course)½ each fresh passion fruit

1½ oz 10 Cane rum

½ oz Clément creole shrubb liqueur

½ 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 theremaining ingredients. Add ice and shake well to chill. Strain into achilled 5½ oz coupe glass. Float a candied lime wheel for garnish.

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Tasting Rooms

99° in the Shade Tasting Room

Crimson Piratecourtesy of Todd Appel

1 part PAMA Pomegranate liqueur3 parts Evan Williams bourbon2 parts fresh pineapple1 part sweet condensed milk1 part lemon syrup

Blend all ingredients, except PAMA, with ice until smooth. Floatthe PAMA on top and swirl into drink.

Lava FlowCourtesy of Debbie Peek

1 oz PAMA Pomegranate liqueur1½ oz premium white rum2 oz juice of fresh pineapple1 oz Coco Lopez Cream of CoconutSplash of heavy cream3 fresh Driscoll’s strawberries

In one blender, combine PAMA and strawberries, in a 2nd blender,combine rum, pineapple, cream of coconut and heavy cream. Addice. Blend. Pour over PAMA-strawberry puree.

Caliente Mango FreezeCourtesy of Bridget Albert

1 part PAMA Pomegranate liqueur1 part mango puree½ part Yuzu Luxe Sour Perfect Puree2 scoops lemon sorbet2 parts Blanco TequilaJalapeno pepper simple syrupLime Zest

Combine all ingredients in a blender with ice, blend until smooth.

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Chapter 5: Tasting Rooms




ABSOLUT® Bloody Mary Bar

Absolut Bloody Mary1 oz ABSOLUT® vodka2 dashes Worcestershire4 dashes Tabasco¼ oz fresh lemon juice4 oz tomato juicePinch salt and pepper

Combine all ingredients in a mixing glass. Gently roll into anothermixing glass to mix. Repeat several times and serve over ice in ahighball glass. Garnish with lemon and lime wedges.

Sherry Mary1 oz ABSOLUT® Citron½ oz Tio Peppe dry sherry¼ oz fresh lemon juice3 dashes green pepper Tabasco3 oz tomato water4 pieces cilantro

Muddle cilantro and lemon juice in mixing glass. Add Absolut, sherryand tomato water. Roll with ice to mix. Add green Tabasco. Serve ina highball glass and garnish with a cilantro sprig

Farmers Market Mary1 oz ABSOLUT® Peppar¼ oz Cynar liqueur¼ oz fresh lemon juice3 oz tomato juice½ ozStout Beer (Guinness)3 dashes Worcestershire sauce3 dashes Tabasco6 pieces muddled arugulablocks 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 Commute¼ oz Honey syrup½ oz Lime juice½ oz Benedictine1½ oz Absolut Brooklyn2 dashes Pernod Absinthe

Shake all ingredients, strain over fresh in a double rocks glass.

Akvinta Tasting Room

Mediterranean Luxury3 oz black truffle infused Akvinta vodka *1 small spoon full of caviar

Stir the Akvinta with ice, and strain into a cocktail glass. Direct theguest to take a taste of the vodka followed by the caviar. And enjoy!*Take 1½ oz shaved black truffle place in bottle of Akvinta, letinfuse for 36 hours and strain out truffle.

Aperitif Bar With Martini & Rossi

MARTINI® Rosato and Pomegranate2 parts MARTINI® Rosato2 parts pomegranate juice

Build ingredients over ice, add a squeeze of lime and garnish withfresh mint.

MARTINI® Bianco and Soda2 parts MARTINI® Bianco2 parts club soda

Pour MARTINI Bianco over ice, and top with club soda. Garnishwith a lemon wedge.

MARTINI® Bianco and Green Tea1 part MARTINI® Bianco1 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 Whiskeyfrom Heaven Hill

The Final WardCreated by Philip Ward

¾ oz RITTENHOUSE® Rye whiskey¾ oz Luxardo maraschino liqueur¾ oz Green Chartreuse¾ oz fresh lemon juice

Shake over ice and strain into a chilled cocktail glass.

Bernheim CoolerCreated by Armando Rosario

1 oz Bernheim Original wheat whiskey2 oz fresh sweet & sour½ oz fresh orange juice

Shake all ingredients with ice, pour over rocks in a double old-fash-ioned glass and garnish with an orange slice.

Mellow ManhattanCreated by Allen Katz

2½ oz Mellow Corn whiskey1 oz dry vermouth½ oz Yellow Chartreuse2 dashes Angostura bitters

Stir ingredients over ice until exceedingly well-chilled. Strain into achilled cocktail glass and garnish with three brandied cherries on acocktail pick.

Trifecta LemonadeCreated by Bridget Albert

1½ parts Evan Williams Single Barrel bourbon1 part homemade cherry syrup4 parts lemonade

Serve over ice. Garnish with a lemon wheel.

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Bacardi Multi Cordials-Classic toContemporary Tasting Room

DRAMBUIE® Rusty Nail1 part DRAMBUIE® liqueur

1 part DEWAR’S® WHITE LABEL® Blended Scotch whisky

Pour ingredients over ice in a rocks glass and stir.

DRAMBUIE® Crushed Nail1½ parts DRAMBUIE® liqueur

6–8 lime wedges

splash club soda

Muddle lime wedges in a rocks glass then fill with crushed ice. AddDRAMBUIE and a splash of club soda. Garnish with a lime wedge.

BÉNÉDICTINE® Singapore Sling1 part gin

½ part BÉNÉDICTINE® liqueur

½ part cherry brandy

¼ part premium orange liqueur

4 parts pineapple juice

½ part lime juice

a part grenadine syrup

1 dash bitters

Shake all ingredients with ice and strain into a coupe glass.

DISARONNO® Intertwined1¼ parts DISARONNO® Originale liqueur

¾ 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 Brook¾ part B&B® Liqueur

1½ parts DEWAR’S®12 Blended Scotch Whisky

¼ part absinthe

1 lemon twist, as garnish

Stir over ice and strain into a chilled martini cocktail glass.Add the garnish.

BÉNÉDICTINE® Monte Cassino¾ oz BÉNÉDICTINE liqueur



¾ oz RITTENHOUSE® Rye

Shake, fine strain into a chilled coupe (or small cocktail glass).Lemon twist garnish.

TIA MARIA® WHITE RUSSIAN1 part TIA MARIA® liqueur

1 part GREY GOOSE® vodka

1 part cream or milk

Fill a tumbler with crushed ice. Add TIA MARIA and GREYGOOSE. Top with whipped cream. Garnish with cinnamon andfresh Driscoll’s raspberries.

Brugal Rum Tasting Room

Santo Libre1½ oz Brugal Añejo rum

Squeeze of fresh lime juice

Lemon-lime soda

Pour Brugal Añejo rum over ice in a tall glass. Add a squeeze offresh lime juice. Fill with lemon lime soda. Stir and enjoy.

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Cabana Cachaça Cocktail Olympics

Rio Passion2 oz Cabana¾ oz lime juice¾ oz Funkin passion fruit½ oz simple syrup6 dashes sriracha hot sauce

Shake and strain into a cocktail glass. Garnish with a lime wheel.

Casa Noble Tasting Room

Organic Margarita2 oz Casa Noble Crystal1 oz fresh lime juice (or the juice of 1 whole lime)¾ oz La Sierra agave nectarLime wheelKosher Salt (optional)

Moisten rim of glass with lime and gently roll in a plate of koshersalt. Combine all ingredients in a shaker with ice. Shake, strain andserve up or on the rocks. Garnish with a lime wheel.

Cast Your Vote at Laird’sElection Day Brunch!

White Tiger’s MilkAdapted by Chad Solomon and Christy Pope.

1½ oz Laird’s Bonded Apple Brandy½ oz Apricot Eau de Vie3 oz whole milk¾ oz simple syrup1 Dash aromatic tincture1 egg white

Dry shake and strain into a rocks glass. Garnish with grated nutmeg.

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President’s CupCreated by Chad Solomon and Christy Pope

1½ oz Laird’s Applejack

¾ oz Casoni limoncello

¼ oz Orange Curacao

¼ oz Velvet Falernum

2 oz ginger beer

½ oz club soda

3 slices cucumber

Muddle Cucumbers, stir and strain. Serve on the rocks in a Collinsglass. Garnish with an apple slice, cucumber slice and pineapple wedge.

Jersey Shore BreakfastCreated by Chad Solomon and Christy Pope.

2 oz Laird’s Bonded Apple Brandy

½ 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 anAmeretti de Saronno cookie.

The Classic & Vintage Pool Parlour

J.M Gold Daiquiri1½ oz Rhum J.M Gold

¾ oz lime juice

¾oz 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 ShadeCreated by Tad Carducci

1½ 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, intoold-fashioned glass half-rimmed with chipotle salt**. Garnish withcilantro sprig.

*Morita Chile Syrup- Add 8 dried morita chiles, broken intopieces, to 1¼ quarts simple syrup. Bring to boil for 1 minute.Reduce heat and simmer for twenty minutes. Allow to cool toroom temperature. Strain.

**Chipotle Salt- In a plastic quart container, combine 1 cupchipotle chili powder, 1 cup kosher salt and 2 oz granulated sugar.Seal and shake.

Porky’s SmashCreated by Tad Carducci

2 oz WhistlePig Straight Rye whiskey

half lemon, quartered

4 leaves mint

¾ 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 ingredientsand shake. Strain over fresh ice in old-fashioned glass. Garnishwith mint sprig.

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Top CatCreated by Tad Carducci

2 oz Averna Amaro

½ oz lemon juice

2 Driscoll’s strawberries, hulled and quartered

4 oz Fanta orange soda

Muddle strawberries. Add Averna and lemon and shake. Strainover fresh ice in highball glass. Fill with Fanta Orange. Garnishwith orange half wheel.

AvantCreated by Tad Carducci

1½ oz G’Vine Floraison gin

½ oz L’Esprit de June

¼ oz lemon juice

¼ 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 slicedgreen grapes and basil leaf.

Lightning CollinsCreated by Tad Carducci

2 oz Death’s Door White whisky

¾ oz Dimmi Liquore di Milano

1 oz lemon juice

¼ oz simple syrup

club soda

Shake together all but club soda. Strain over fresh ice in highballglass. Top with soda. Garnish with swath of lemon peel.

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Pepino el PyuCreated by Tad Carducci

2 oz Azuñia Platinum Blanco

1 oz English cucumber puree

1 oz hoja santa syrup*

¾ oz lemon juice

Shake and strain over ice in old-fashioned glass. Garnish with longcucumber slice.

*Hoja santa syrup- Add 4 tbsps. Dried hoja santa (available at Mex-ican markets) to 1¼ quarts simple syrup. Bring to boil for 1 min-ute. Allow to simmer for 20 minutes. Remove from heat and allowto steep for ten minutes. Strain.

The Dalmore Tasting Room

Blood and Sand¾ oz The Dalmore 12 Year Old


¼ oz cherry brandy

1½ oz orange juice

Pour ingredients into a cocktail shaker. Shake well with cracked iceand strain into cocktail glasses.

Engineering Gin

Seattle SouthsideCreated 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 Smash1¾ 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. AddGrand Marnier, and ice and shake vigorously. Strain out liquid overfresh ice in a rocks glass and garnish with a fresh mint sprig.

Grandma Crusta1½ oz Grand Marnier®

½ oz Lemon juice

¼ oz Maraschino Liquor


In a tall mixing glass combine all ingredients, add ice and shakevigorously. Strain over crushed ice into a coupe or small wine glassrimmed with sugar. Garnish with a wide lemon twist around insideof glass.

Grand Margarita¾ oz Grand Marnier®

1½ oz Don Julio Blanco tequila

1 oz Fresh lime

½ 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

Sandro’s Garden2 oz of Alexander Grappa

2 pc of yellow bell pepper

2 pc of yellow tomato

¾ oz of honey syrup

1 oz of lime

Fill a cocktail shaker with ice, add all of the remaining ingredientsand shake well, strain into an ice-filled rocks glass. Garnish withyellow tomato and botanicals.

Pernacchia Punch2 oz of Alexander Grappa

1 oz of Aperol

½ oz balsamic vinegar reduction

1 oz of lime syrup

1 oz of honey infused with herbs (rosemary ,thyme, oregano)

Muddled Driscoll’s raspberries

Fill a cocktail shaker with ice, add all of the remaining ingredientsand shake well, strain into an ice-filled rocks glass. Garnish withrosemary, thyme or oregano sprig.

Hendrick’s Gin Tasting Room

Blueberry Buck1½ oz Hendrick’s Gin

12 Driscoll’s blueberries

½ oz lemon juice

3 oz spicy ginger beer

Muddle blueberries then add Hendrick’s and fresh lemon juice.Shake and strain over fresh ice. Top with ginger beer and garnishwith a mint tip.

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Bird’s Eye View1½ oz Hendrick’s

4 Driscoll’s blackberries

4 mint leaves

¼ oz yuzu juice

¾ oz Lillet Rouge®

¾ oz brown sugar simple syrup

1 oz soda

Muddle blackberries, then add Hendrick’s and other ingredients(except soda). Shake well and strain over fresh ice in a tall glass. Fin-ish with soda, and garnish with a pert and fine mint tip.

Lunazul Tequila Tasting Room

Loop Tonic2 oz Luna Azul blanco

1 oz Dolin Dry vermouth

¾ oz lime

½ oz simple syrup


Dash celery bitters

Shake and serve in a hi ball. Garnish with celery

Saramago2 oz Luna Azul Reposado

¾ oz Dolin Blanc

½ oz St-Germain

Dash Regan’s 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’1½ oz Ilegal Joven

1 oz Bonal Gentiane Quina

¼ oz Benedictine®

¼ oz Nux Alpina

Shake and serve up

Port Wine Cocktail #3Adapted from Port Wine Cocktail # 2 Savoy Cocktail Book

1¼ oz Mezcal

1¼ 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 orangetwist.

The Other Word (La Otra Pallabra)½ oz Agave

¾ oz lime

2 oz Sombra


Shake and strain into a coupe glass. Garnish with a lime wheel.

Barrio Viejo1 barspoon cane syrup

2 oz Chichicappa

2 dash angostura

2 dash Peychaud’s bitters

Stir in a mezcal rinsed rocks glass. Garnish with an orange twist.

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Short Rib2 oz Jalapeno infused Los Dazantes Joven¾ oz lime juice¾ oz simple syrup1 Barspoon Al Wadi pomegranate molasse

Shake and serve up.

Moonshine Mixology: Catdaddy Bar ChefChallenge

Chinese BootleggerCreated by Payman Bahmani

2 oz Catdaddy Carolina Moonshine2 oz oolong tea1½ oz fresh grapefruit juice½ oz fresh lemon juice¼ oz agave syrup¼ oz Trader Tiki cinnamon syrup¼ oz Angostura bitters

Place ingredients in an ice-filled shaker. Shake it like a bootleggertrying to shake the cops. Strain into an ice-filled mason jar and enjoy!

The Last KissCreated by Giacomo Cuccurullo

1 oz Catdaddy Moonshine½ oz vodka2½ Driscoll’s strawberries10 basil leaves½ oz clove syrupdried vanilla fruit

Smoke the cocktail glass with vanilla fruit. While smoking, add in amixing glass the strawberries, basil, and syrup, then muddle. Addice, vodka, and Catdaddy. Shake well and double strain into thesmoky vanilla glass.

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Moonshine Mountain PunchCreated by Jim Kearns

1½ oz Catdaddy Moonshine

½ oz Sailor Jerry

3 sugar cubes

1 dash angostura

½ oz lemon juice

¾ 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 Tuesday2 oz New Amsterdam Gin

Dash of bitters

3 slices of daikon or radish

1½ oz cranberry juice

½ oz simple syrup or agave nectar

2 oz ginger beer

Muddle radish in bottom of shaker. Add all other ingredientsexcept the ginger beer, and shake vigorously. Strain over ice into alowball or rocks glass. Add ginger beer to float on top. Garnishwith a radish slice or lemon peel.

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French Quarter2 oz New Amsterdam Gin

Dash absinthe

1 oz orange juice


1 oz thyme syrup*

Combine all ingredients in a cocktail shaker filled with ice, shakevigorously and strain into a classic coupe glass. Garnish with alemon slice.

*Blend 3 sprigs thyme with 1 cup water and 10 tsp sugar and strain.Keep refrigerated.

The Official hum® Lab

Tres Nacional1 oz hum® Botanical Spirit

1 oz Chinaco Blanco tequila

1 oz Luxardo Fernet

2 oz Perfect Puree El Corazon


Combine all ingredients, shake with ice, and strain into chilledmartini glass. Garnish with a fresh sprig of thyme.

Oxley Gin Tasting Room

Red-SnapperCreated by Jamie Evans

½ oz OXLEY gin

½ oz clarified tomato juice

Combine equal parts Oxley and clarified tomato juice. Stir (no iceor shaking) and pour into a glass.

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Last Word CocktailCreated by Jamie Evans

1 oz OXLEY Gin,¾ oz green chartreusea oz maraschinoa oz lime juice

Combine all ingredients into a cocktail shaker, shake and doublestrain into sample glasses.

Silver Streak CocktailCreated by Jamie Evans,

½ oz OXLEY Gine½ oz Wolfschmidt Kummel

Combine Oxley and Kummel together in equal parts, quickly stirover ice, then single strain into a glass.

Pernod Absinthe Green Hour

OpalFrom The Flowing Bowl, William Schmidt,1892

2 dashes gum syrup1 dash maraschino1 pony Pernod absinthe

Stir well, strain into a cocktail glass, drip a little crême de menthe inthe center, serve.

BarSol Pisco Punch2½ oz BarSol Pisco Primero 100% Quebranta1 oz freshly squeezed lime juice1 oz pineapple infused syruppineapple chunks

Mix all ingredients in a cocktail shaker with ice. Shake and strainon a white wine glass with ice sitting on a bed of pineapple chunks.Garnish with a cherry.

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Absinthe (Special) CocktailFrom The Savoy Cocktail Book, Harry Craddock, 1930


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 PiscoChallenge”: The Pisco Sour Pentathlon

Rémy Cointreau USA

PeppeganoCreated by Erin Williams

2 oz Mount Gay Silver

¾ oz Cointreau®


¼ oz simple syrup

Muddled red bell pepper and fresh oregano

Shake, strain through a fine strainer, served up. Garnish with a triangleof bell pepper with a sprig of oregano skewered through it.

Pineapple CosmojitoCreated by Erin Williams

2 oz Mount Gay Silver1 oz Cointreau®¾ oz lime juice¾ oz cranberry juice¾ oz pineapple juice8-10 mint leavesTop with club soda

Muddle mint and combine all ingredients in a shaker, shake, straininto martini glass and top with club soda, garnish with a mint leaf

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ZappleCreated by Erin Williams

2 oz Zu¾ oz fresh lime juice½ oz Cointreau®½ oz simple syrup3 slices green apple, muddled

Muddle apple, combine all ingredients in a shaker, shake, strainthrough a fine strainer. garnish with a slice of apple.

Islander Ice TeaCreated by Erin Williams

1½ oz Cointreau®1 oz Remy 1738 Cognac¾ oz fresh lemon juice½ oz simple syrup3 oz brewed black teaMuddled mint

Gently press mint in a cocktail shaker, combine all ingredients inshaker, shake, strain into rocks glass. Garnish with a wheel oflemon and a sprig of mint

Sailor Jerry Rum Tasting Room

Tijuana Jerry1 oz Sailor Jerry

1 oz Milagro tequila


½ oz agave nectar

Combine ingredients and shake well. Strain over fresh ice in a rocksglass. Garnish with a lime wheel

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Secret Sherry Society’sFrench Toast Breakfast

French Toast FlipCreated by Erick Castro

1 oz Sweet Old Oloroso

½ oz apple brandy

½ oz malt whisky

¼ oz allspice dram

2 dashed aromatic bitters

½ oz maple syrup grade B

1 egg

Combine all ingredients in a mixing glass ans shake vigorously withno ice for approximately 10-15 seconds. Next add ice and shakevigorously until the drink takes on a voluptuous creamy texture.Doublestrain into a flare-lipped claret glass. Garnish liberally withfreshly grated cinnamon.

Smoke and HoneyMichael Collins Irish Whiskeyand Barenjager Honey Liqueur

Mira BellaCreated by Russell Davis

2 oz Michael Collins® 10 Year Old Single Malt

1 oz Lillet Blanc®


Hibiscus Infused Pernod absinthe

Infuse hibiscus in Pernod absinthe for 20 minutes (10 grams ofHibiscus per liter of Pernod Absinthe). In a mixing glass, combineMichael Collins 10 Year Old Single Malt, Lillet Blanc andPeychaud’s Bitters, and stir for 15-20 seconds. Strain into a chilledrocks glass that has been rinsed with hibiscus infused PernodAbsinthe. Garnish with a flamed orange peel.

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Sweet FiestaCreated by Tad Carducci

1 part Barenjager honey liqueur

¾ part Reposado tequila

½ part fresh lime juice

6 mint leaves

2 Driscoll’s strawberries

Muddle mint and strawberries then shake all ingredients vigorouslyover ice. Double strain in a martini or coupe glass

Stirrings Tasting Room

POM Martini1 ounce Ketel One Citroen

¾ ounce Stirrings Pomegranate liqueur

½ ounce fresh lemon sour

¼ ounce pomegranate juice

Shake with ice. Serve straight up in a martini glass. Garnish with alemon slice and orange twist.

Bluegrass Special½ ounce Bulleit bourbon

1 ounce Stirrings Triple Sec liqueur

2½ ounces fresh lemononade

Shake with ice and serve in rocks glass.

Peach Fuzz1 ounce Tanqueray No. TEN

1 ounce Stirrings Peach liqueur

½ 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” Harmonywith Nature

Cherry Blossom CobblerCreated by Eric Castro

2 oz Yamazaki 12 year

1 Tsp organic cherry blossom jam,


Serve in a highball and garnish with a cherry.

The Guv’norCreated by Greg Sider

2 oz Yamazaki 12 year

¾ oz cardamom agave infused syrup

a oz fresh orange juice

½ unsalted uzu

Serve in a rocks glass and dust with toast cardamom.

Mizuwari1 oz Hibiki12 year

3 oz Water or soda

Stir 13½ times and serve in a highball glass.Garnish with lemon zest.

Midori Melonaide1 oz SKYY® vodka

½ oz Midori

3oz fresh lemonade

Serve in a highball.

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Team Spirits Imports and Friends TastingRoom

Street CarCreated by Robert Ortenzio

¾ oz Chairman’s Reserve rum

1¼ oz Castries rum cream

½ oz orange liqueur

½ oz simple syrup

Combine all ingredients in boston shaker. Ice, shake, and straininto coup glass. All spice sprinkle.

St. Lucian SmashCreated by Paul Sevigny

2 oz Chairman’s Reserve rum


1 oz simple syrup

6 Mint Sprigs

In a mixing glass, muddle mint with rest of ingredients. Shake withice and strain into ice filled rocks glass. Garnish with mint.

St Lucian Sage Swizzle1½ oz Chairman’s Reserve rum

½ oz velvet falernum

½ oz simple syrup

½ oz lime juice

¾ oz pineapple juice

4 sage leaves

Muddle sage in a highball glass and add rest of the ingredients. Fillhalfway with crushed ice and swizzle until glass is ice cold. Fill restof glass with crushed ice and garnish with sage and a swizzle stick.

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Carribean SidecarCreated by Paul Sevigny

1¾ oz Chairman’s Reserve rum

½ oz orange Cuacao


¾ oz simple syrup

Build in a ice-filled mixing gladd and shake. Strain into a cocktailglass and garnish with an orange wheel.

Relief PunchCreated by John Hogan

1 oz Chairman’s Reserve rum

1 oz Chairman’s Reserve spiced rum


½ oz orgeat syrup

¾ oz coconut milk

1 oz fresh clementine juice


2 dashes angostura bitters

Combine all ingredients; shake and pour over cubed ice in a zombieglass 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 World’s only Dual-aged Rum

El Quijote1 oz Dos Maderas 5+3 Rum

1 oz Gran Duque de Alba Brandy

¼ oz Dry Sack medium Sherry

¼ oz simple syrup

2 dashes angostura bitters

Stir and serve on the rocks. Garnish with Grapefruit twist and athin Chorizo slice floated on top

Caribbean Punch1.5 oz Dos Maderas 5+3 Rum

¾ oz ginger-clove syrup

¾ oz lime juice


1 oz orange juice

½ oz Dos Maderas PX Rum float

Build in a Collins glass. Garnish with Grapefruit segmentand a cherry

Spanish Cobbler¾ oz Dos Maderas 5+3 Rum

2 oz Dry Sack medium Sherry

½ oz pineapple syrup

Built in a wine glass. Garnish with seasonal fruits

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VeeV Poolside Eco-Lounge

Sage Advice20 ounces VeeV Açaí 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 simplesyrup if needed.

Superfruit Summer20 ounces VeeV Açaí 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 tastein the pitcher or add after to each individual drink (about 10 drops).

William Grant & Sons Mixability

Lillet Sangria1 part Lillet Blanc®

½ part St.Germain

Club soda or Prosecco to taste

Fresh fruit cut bite sized - Driscoll’s blueberries, kiwi peach,starfruit

Combine ingredients in a large punch bowl and garnish withbasil leaves.

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Wodka PolskaAgainst the Grain

Created by Aaron Butler

2½ oz Sobieski vodka

1 oz Cocchi Americano

½ oz Creole Shrubb

Barspoon Fernet Branca

Stir over ice and strain into a Martini Glass. Garnish with lemon oil.

Death by MisadventureCreated by Aaron Butler

2 oz Sobieski Vanilia vodka

oz Meletti Amaro

¾ 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 CobblerCreated by Rhiannon Emlil

2 oz [Yellow Tail] Chardonnay

1 oz La Favorite Rhum Agricole

½ oz honey


¾ oz lemon juice

Shake all ingredients, and serve in a collins glass with crushed ice.Garnish with a “Horse’s Neck” orange peel spiral with seasonalfruit/berries on top.

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The Yellow TaleCreated by John Lermayer

1 ¼ oz [Yellow Tail] Sauvignon Blanc

¾ oz Tangueray TEN

¼ oz Cruzan coconut rum

¼ oz fresh squeezed pineapple juice

¼ oz simple syrup


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 10-12seconds. Strain over fresh Ice into tall Collins. Garnish withcrushed ice and 1 sage leaf.

A Cautionary TailCreated by Brian Matthys

2 oz [Yellow Tai]l Sauvignon Blanc

¾ oz Poire William brandy (Trimbach)

½ oz [Yellow Tail] Riesling, cardamom & demerara reduction*

½ oz Chartreuse Yellow

4 or 5 cubes of ripe, freshly cut mango

Add mango to shaker and muddle to release juices. Add remainingingredients to shaker with ice and shake vigorously for 5-10 secondsdepending 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 mor-tar and pestle) and ¼ cup demerara sugar. Heat mixture over low heatuntil volume reduces by half (approximately 30 minutes). Strainthrough fine strainer, bottle and cool before use

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Smoking JacketCreated by Sam Treadway

2 oz [Yellow Tail] Cabernet Sauvignon

½ oz Del Maguey Mezcal (minero)

½ oz smoke cherry syrup*

2 dashes of angostura

Stir all ingredients with ice. Strain into a chilled cocktail glass. Gar-nish with three smoked bing cherries on a pick.

* To make the cherry syrup, first smoke at least a pound of bingcherries. Then add equal parts of sugar and warm water. Stir.Refrigerate for 3 days. Then strain and bottle.

Summer SageCreated by Ted Kilgore

3 oz [Yellow Tail] Sauvignon Blanc


½ oz St. Germain elderflower liqueur


2 dashes Fee Brother’s 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 sec-onds, then fine strain into a Wine Glass (approximately 20 oz size)filled with fresh ice. Top with [Yellow Tail] Sparkling WhiteWine. Garnish with one large beautiful sprig of sage. “Spank” thesage garnish by clapping it in between your hands to express itsaroma, then place in cocktail to garnish.

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Riddle Wrapped in a MysteryInside an Enigma

HaughtinessAdapted by Jeremy JF Thompson

2 oz Russian Standard Vodka

½ oz Carpano Antica vermouth

½ tsp anisette

½ tsp curacao

Stir & Serve up. Garnish with a lemon twist.

HeddonAdapted by Jeremy JF Thompson from A.J Duffell’s original in the CafeRoyal Cocktail Book, 1937 (Coronation Edition)

1 oz Russian Standard Vodka

½ oz Lillet Blanc®

½ oz Curacao

½ oz Crème de Noyaux

½ oz lemon juice

Shake & Serve Up

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Complimentory Events

COCKTAIL FRESH MARKET

Akvinta Summer Collins2 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 withfresh ice. Top with soda, garnish with 2 blackberries skewered.

Auckland Summer Punch1 oz Square One Organic cucumber vodka

½ oz dry sake

2 oz dry white wine

1 5 oz simple syrup

Kiwifruit

Lemon

Muddle kiwifruit, dry white wine and simple syrup. Add otheringredients and stir. Double strain over ice and garnish with halfkiwifruit wheels and a lemon peel.

Broken Mary1½ oz Tito’s 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 pep-per. Add Tito’s and tomato water, fill with ice. Shake vigorouslyand strain into a chilled martini glass. Garnish with a cucumberwheel dipped in celery salt.

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Chapter 6: Complimentory Events





Bee’s Knees1½ oz Bluecoat gin

1 barspoon honey

1 barspoon lemon juice juice

Combine all ingredients in a shaker. Shake, strain into a chilledglass and garnish with a lemon twist

Clement Rhubarb Rhum Rhequisite2 oz Clément Première Canne Rhum

½ oz Clément Créole Shrubb

1 oz Strawberry Rhubarb Clément Spiced Canne Syrup*

1 oz fresh lemon Juice

½ oz Brachetto d’ Aqui

* Pulverize equal 1 cup strawberries cut in half with 1 cup of freshrhubarb cut in 1/c inch stalks with a large muddler. Add ½ a cup ofClément Spiced Canne Syrup. Stir mixture together well and allowto macerate at ambient temperature for 30 to 40 minutes.

Add to a cocktail shaker with ice, Clément Première Canne,Clément Créole Shrubb, Strawberry Rhubarb Clément SpicedCanne Syrup and fresh lemon juice. Shake hard for minimum 10 sec-onds and strain into a large Burgundy style wine glass. Top off withBrachetto d’ Aqui (preferred Banfi Rosa Regale), and garnish withlong spiral of orange zest around a rhubarb stalk.

Coole CabanaCreated by Adrian Walker

2 oz Coole Swan

2 oz cachaça

1½ oz Passion Fruit Puree

Fill cocktail shaker with ice, add all ingredients, shake and serve ina 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

½ oz agave nectar

3 or 4 slices cucumber

Dill sprig

3-4 slices of cucumber per drink. Muddle cucumber and dilltogether with lime juice. Add agave nectar and vodka and shake.Pour into filled cocktail glass and garnish with a sprig of dill.

Farmer’s RunwayCreated by Esteban Ordonez

2½ oz Farmer’s Botanical Organic Gin

¾ oz lime juice

½ oz lemon grass syrup

2 dashes maraschino liqueur

1 dash creme de violette

Combine the first 4 ingredients in an ice filled shaker and shakevigorously for 10 seconds. Strain into a chilled cocktail glass anddash with creme de violette. Garnish with a lemongrass stalk.

Funkin Effen Pear Martini2 oz Effen vodka

1 oz Funkin Pear Puree

½ oz Funkin lime juice

½ oz simple syrup

Bartlett pear slice

Shake ingredients with ice and strain. Garnish with pear slice. It isvery important to shake with ice as the water in the ice dilutes thedrink without this dilution the drink will be too thick.

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Inka Sangria1 oz BarSol Pisco

3 oz Sauvignon Blanc

½ oz St-Germain


½ oz Welches white grape juice

½ 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 cin-namon stick, as long as you can. Garnish with an orange wheel anda pear or apple fan.

Lime and Pear Panya3 oz Mekhong

1¼ oz lime juice

¾ oz St-Germain Elderflower

1 barspoon sugar

¼ 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 shakevigorously for 7-8 seconds. Strain into a rocks glass over ice. Gar-nish with torn Kaffir lime leaf.

Old Fashioned Daiquiri2 oz Old New Orleans Crystal rum

½ oz lime juice

¾ oz simple syrup.

Shake and strain into a cocktail glass. Garnish with a lime wheel.

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Organic Margarita2 oz Casa Noble Crystal tequila


¾ oz La Sierra agave nectar

Combine all ingredients in a shaker with ice. Shake, strain andserve up or on the rocks. Garnish with a lime wheel and salt rim.

Pear of Roses2 oz Square One Botanical

½ oz lemon juice

¼ oz lavender syrup

¼ oz club soda

1 pear

Rosemary leaves

Strip 3 inches of rosemary leaves into a mixing glass with a choppedpear and muddle till juiced. Add the remaining ingredients and fillwith 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 2tablespoons of lavender flower buds. Boil for 4-5 minutes and dis-solve 1 cup of sugar into the mixture. Simmer for 5 minutes,remove from heat and let cool. Strain through a sieve into a con-tainer and refrigerate."

Red Cruise Bramble1½ oz Dos Maderas 5+3

¼ oz Creole Shrub

¾ oz lime juice

½ oz Boiron raspberry

½ oz Boiron blackberry

Shake first 4 ingredients with ice and double strain over freshcrushed ice. Add Blackberry Puree on top and garnish with acucumber skin peel.

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R.A.F.2 oz Oxley gin

1 oz lime juice

a oz lavender syrup

½ oz maraschino liqueur

Shake and strain in a cocktail glass.

Salon Punchby Kevin Burke (Colt & Gray, Denver, Colorado)

20 ml Laird’s Bonded Apple Brandy

120 ml Boca Loca cachaça

20 ml lemon juice

20 ml lime juice

20 ml grapefruit juice

40 ml grenadine

20 ml water

Prosecco

Dash Fee Brother’s Peach bitters

Combine all ingredients into shaker with ice. Shake and pour intoold fashion glass with ice. Top off with prosecco.

ZU Orleans Punch2 oz ZU vodka

½ oz St-Germain elderflower cordial

½ oz lemon juice

4 oz ginger ale


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 gin-ger ale. Stir gently. Garnish with a sprig of bison grass.

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THE STRAIGHT POUR RADIO SHOW

French Toast FlipCreated by Erick Castro

1 oz Sweet Oloroso

½ oz Apple Brandy

½ oz Malt Whiskey

¼ ox Allspice Dram

2 Dashes Aromatic Bitters

½ oz Maple Syrup Bitters

1 egg

Combine all ingredients in a mixing glass and shake vigorouslywith no ice for approximately 10-15 seconds. Next add ice andshake vigorously until the drink takes on a voluptuous creamy tex-ture. Doublestrain into a flare-lipped claret glass.

Garnish liberally with freshly grated cinnamon.

Jerezini2 oz Orange Flavored Vodka

½ oz Grand Marnier

1 oz Fino Sherry

Combine all ingredients in a mixing glass with ice; shake & straininto martini glass. Garnish with orange twist

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Mr. & Mrs. Cocktail’s Spirited SundayBrunch

Cumulus Fizz2 oz No. 209 Gin¾ oz Lime juice¾ oz Egg white¾ oz Trader Tiki’s Orgeata oz Branca Menta3 oz Dry Cucumber Soda

Blend Egg White and Orgeat until frothy. Pour into shaker andshake with cubes. Double-Strain into Fizz glass and top withCucumber Soda. rinse shaker w/soda to create a foam cloud, spoonon top. Garnish with mint leaf and lime zest.

Herbsaint Frappe2 oz Herbsaint Original1 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 Peychaud’s for color.

Missionary’s Retreat1½ oz Clement Premiere Canne½ oz Honey Mix¼ oz Creme de Peche¾ oz White Grapefruit Juice1 oz DonQ Light Rum½ oz Small Hand Pineapple Gum SyrupMint SPRIG¾ oz Lime Juice

Combine ingredients 1-4 with 4 oz crushed ice and mix in avitamix for roughly 2-3 seconds at high speed. Pour into glass.Combine ingredients 5 - 8 together with 4 oz crushed ice and blend10-15 seconds until slushy. Pour over top. Garnish with a piece ofpineapple and mint sprig.

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Monin Superfruit Aqua Fresca1 oz Monin Superfruit Puree

½ 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 Driscoll’sblueberries and a fresh mint (orange or lemon wedge options).

Benchmark Mint Julep2½ 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 halfwaywith ice and add the Benchmark Bourbon. Fill remainder of glasswith ice. Stir until side of glass begins to frost. Garnish with mint.

Meukow Side Car1 part Meukow cognac

½ part Triple Sec

½ part fresh lemon juice

In a shaker filled with ice, combine all ingrediants. Shake and straininto a cocktail glass filled with ice. Garnish with an orange peel.

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Domaine de Canton Lunch

The Gold Rush2 ounces of Domaine de Canton

1 ounce of Makers Mark Bourbon

½ ounce of fresh lemon juice

Shaken and strained. Garnished with a luxardo cherry.

Barsol Pisco Cocktail Apprentice Lunch

Inka SangriaBatch for 30 people

1 bottle of BarSol Pisco Primero - 100% Quebranta Grapes3 bottles Sauvignon blanc½ bottle of St-Germain elder flower liqueur10 oz of honey syrup12 oz of Welches white grape juice8 oz of freshly squeezed lemon juice

Fruits: lemon wheels, orange wheels, asian pear cubed, red deliciousapples cubed, red seedless grapes halved.

Mix all ingredients in a bucket and marinate with fruits and cinna-mon sticks overnight. Serve on punch or tall glass with ice. Garnishwith grapes and pear fan.

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Cointreau Cocktail Apprentice Lunch

Afternoon BreezeDesigned by Erin Williams

1 oz Mount Gay Eclipse1 oz Cointreau®¼ oz agave nectar½ of a lime (quartered)2 kumquats (halved)Champagne

Muddle kumquats and lime wedges with agave, shake, pour all con-tents into a highball glass, top with Piper Sonoma champagne.

Oxley Brunch

Oxley Breakfast MartiniCreated by Jamie Evans

2 oz OXLEY gin,½ oz BÉNÉDICTINE®¾ oz lime juice2 barspoons of grapefruit marmalade,2 dashes grapefruit bitters

Add all ingredients into a cocktail shaker, shake and double straininto a martini glass

Executive LadyCreated by Jamie Evans

2 oz OXLEY gin1 oz lemon juice½ oz simple syrup¾ oz Creme de Pech½ oz egg white.

Add all ingredients into a shaker, shake hard to get a froth, doublestrain into martini glass.

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Van Gogh Breakfast

Rosemary Sings the Blues1½ oz Van Gogh Blue vodka1 oz elderflower syrup3 oz club soda1 rosemary sprig

Add Van Gogh, elderflower syrup, and rosemary into a shaker withice. Shake vigorously and strain into a Collins glass filed withcrushed ice. Top with soda and more ice. Garnish with a rosemarysprig.

Early Riser1½ Ron Abuelo Anejo½ oz Jumbie coconut splash1 oz fresh mango juice1 oz fresh pineapple juice

Pour all ingredients into an iced filled shaker; shake vigorously andstrain into a tall glass. Drop in maraschino cherries and orangeslices. Garnish with a long sugar cane stick.

Berry Prussian Blue1½ oz Van Gogh Acai-Blueberry vodka½ oz St-Germain½ oz fresh sour¼ pear sliced

Muddle pear with sour then add Van Gogh and sour. Shake inshaker then pour into a rocks glass.

Double Espresso Martini2 oz Van Gogh Double Espresso vodka1½ oz cream1 Cholive

Combine ingredients in a shaker and shake over ice. Strain into amartini glass and add a Cholive or Hershey Kiss.

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Paradijs1½ oz Van Gogh Pineapple vodka

1 oz club soda


3 strawberries

Cut two strawberries into small pieces and crush in a mixing glassusing the back of a spoon. Add ice, Van Gogh vodka, and pineap-ple juice; shake. Pour into a rocks glass and add a splash of soda.Garnish with a strawberry.

Spice Caramel AppleCreated by Kara Newman

1 oz Domaine de Canton ginger liqueur

1 oz Van Gogh Caramel vodka

2½ 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 Joy2 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 arocks glass over ice and dust with coconut flakes on top.

Mango Bellini1 oz Van Gogh Mango vodka

2 oz prosecco

1 oz mango juice

Shake mango juice and Van Gogh Mango over ice and strain into achampagne flute. Top with prosecco and garnish with a mango slice.

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Brand Cocktails

Dubonnet Royale1 part Dubonnet Rouge

2 parts Champagne

Combine in champagne flute; garnish with lemon twist.

Chester's Rum Punch19 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 StrawberryCreated by Christian Gonzalez

3 parts 4 Orange Premium vodka

1½ parts fresh lime juice

3 cucumber slices

3 basil leaves

2 whole strawberries

Strawberry jam

Muddle lime juice, cucumber, basil, strawberry and jam. Addvodka and shake with ice. Pour into a highball glass and garnishwith a strawberry.

The Vya1½ oz Dry Vya

1½ oz Sweet Vya

Combine in a shaker with ice. Shake well and serve on the rocks ina bucket glass or strained and straight up in a martini glass. Garnishwith a twist or orange or lemon.

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Chapter 7: Brand Cocktails




Sobieski Hot MamaCreated by Tad Carducci

2 oz Sobieski vodka

3 oz tomato juice


4 dime-sized slices of fresh ginger

8-10 fresh cilantro leaves

½ oz soy sauce

Dash of Sriracha sauce (Thai spicy sauce) or your favorite hotsauce

Dash of salt and pepper

Muddle cilantro and ginger. Add remaining ingredients. Shake over iceand strain into martini glass rimmed with equal parts coarse salt, blackpepper and chili powder. Garnish with Asian pickled cucumber.

Classic Daiquiri1¾ oz Mount Gay® Eclipse Silver Rum

¾ oz grapefruit juice

a oz Maraschino liqueur

Juice of half a lime

Put all ingredients into a shaker with crushed ice. Shake sharply. Straininto a chilled glass with crushed ice. Garnish with a wedge of lime.

Jack Rose2 oz Laird's Applejack

¾ oz freshly squeezed lemon juice

½ oz Pomegranate grenadine

Shake, strain, and serve up in a cocktail glass. Garnish with anapple slice.

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Mekhong Forbidden Apple1¾ oz Mekhong

1¾ oz apple juice

½ oz lemon juice

Dash egg white

3 heaped barspoons of ginger preserve

Put all ingredients into a Boston Shaker, shake with ice and doublestrain into a tall toddy/latte glass. Garnish with a slice of appleshowing core fixed to rim of glass.

360 Creme Brulee Martini2 oz 360 Madagascar Vanilla

½ oz agave nectar

1 egg whites

1 tsp vanilla yogurt

¼ oz half and half

Shake egg white with agave nectar until frothy in shaker tin with-out ice. Then add ice, 360 Madagascar Vanilla, yogurt and halfand half. Shake vigorously and strain into chilled martini glass.Top with whipped cream. Sprinkle with sugar and torch untilgolden brown.

Canne Ginger2 oz Clement Première Canne rhum

¾ oz Clément Spiced Canne syrup


½ oz Barritt’s ginger beer

2 slices of fresh ginger

Garnish: one peeled sugarcane stick

In a mixing glass, muddle the 2 slices of ginger with ClémentSpiced Canne Syrup and fresh lime juice. Add ice, Barritt’s Gingerbeer and Clément Première Canne Rhum and shake hard for 10seconds. Strain and serve in an old-fashioned glass with one largeice cube and a sugarcane stick.

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Patent PendingBy Brian Gilbert of Teardrop Lounge

1½ oz Smith and Cross rum

¾ oz Batavia Arrak

½ 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 verylarge ice cube. Spritz grapefruit zest on the top and discard.

Farmer's RunwayCreated by Esteban Ordonez

2½ parts Farmer’s Botanical Organic Gin

¾ parts lime juice

½ 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 vig-orously for 10 seconds. Strain into a chilled cocktail glass and dashwith creme de violette. Garnish with a lemongrass stalk.

Cucumber Dill-icious!2 parts Crop Organic Cucumber vodka

1 part fresh lime juice

½ part agave nectar

Fresh cucumber slices and dill

Muddle cucumber and dill together with the lime juice. Add agavenectar and vodka and shake. Pour into a chilled cocktail glass andgarnish with a sprig of dill.

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Corzo Margarita RocksCreated by Daniel Victory

3 oz Margarita served in a rocks glass.

2 oz Corzo Silver tequila,


¼ oz Corzo agave nectar

½ oz Cointreau

fresh lemon and fresh orange slices

Dry shake all ingredients and pour over fresh ice.

DEWAR’S® Manhattan2½ parts DEWARS® 12yr Old whisky

¾ 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 amixing glass and stir gently. Strain into a cocktail glass. Rub thecut edge of an orange peel over the rim of the glass and twist it overthe drink. Garnish with a cherry.

Rich, sweet and sophisticated, Dewar’s brings a new level of com-plexity to this famed classic cocktail.

DEWAR’S® 'New' Old Fashioned2½ parts DEWAR'S® 12yr Old Scotch whisky

½ part Maraschino liqueur

3 Dashes Peach bitters

Bar spoon of honey

Add the honey/Maraschino/bitters and 1½ parts Dewar’s whisky,add a few ice cubes and begin to stir, add more ice and the remain-der 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 Gold3 oz Karlsson’s Gold vodka

Fresh Black Pepper

Pour Karlsson’s Gold over ice; top with two turns of fresh-crackedblack pepper.

L'heure d'OrangeCreated by Lara Nixon

1 oz Tenneyson


1 dash Regan's Orange bitters

¼ lime

Orangina (Orange Flavored Soda Drink)

Build in a collins glass add ice top with Orangina. Squeeze onequarter lime on top, Garnish with a lime wheel.

The Art of SummerCreated by Victoria D’Amato-Mora

1 Piece Gläce Luxury Ice

1 oz Arta Reposado Tequila

½ oz Xtabentun Honey Anise Liqueur

1 oz grilled Georgia peach juice*


¼ oz agave nectar

½ oz lemon juice

*Grill 4 Georgia Peaches, in July, until lightly charred. Use a juicerto extract the now smoky peach juice, set aside. In a mixing glass,add all the ingredients, add Gläce ‘shake’ ice, shake vigorously untilchilled and frothy. Double strain into a prepared cocktail glass overa single sphere of Gläce Luxury Ice.

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ConsomeeCreated by Debbie Peek

Gläce Luxury Ice

1½ oz Death's Door White Whiskey

½ oz Cointreau

4 drops Fee Brother's Peach Bitters

Stir with Gläce ‘Shake’ Ice in a mixing glass. Strain into a rocksglass over a single piece of Gläce Luxury Ice. Rim glass with lemonpeel. Discard lemon peel.

Mandarine Margarita1 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 glasscocktail glass. Garnish with a lime wedge.

Paula's Punch3 oz Paula's Texas Orange

3 oz mango nectar

1 oz fresh-squeezed lime juice


8 oz club soda

Mix ingredients and serve over ice.

The Smoothest Gin and Tonic2 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 Punch1½ cups green tea

2 cups Fre Alcohol-Removed Chardonnay

½ cup freshly squeezed lemon juice

½ cup demerara (raw) sugar

½ cup peach juice

Freshly grated nutmeg

Sliced lemons (for garnish)

Pour the sugar into a large heat proof pitcher, slowly add the hotgreen tea. Stir until the sugar dissolves. Set aside and let cool.

Meanwhile, pour the Fre Chardonnay, peach juice and lemon juiceinto a punchbowl. Add the sweetened tea mixture. Stir. Add agrating of nutmeg over the surface of the punch. Serve overice-filled punch cups or wine glasses. Garnish with a slice of lemonon the rim of the glass or surface of the drink.

Country ThymeCreated by H. Joseph Ehrmann

1½ oz Square One organic vodka

½ oz fresh organic lemon cut into pieces

¼ to ½ oz organic agave nectar

2-3 sprigs of fresh thyme

10-15 Driscoll’s blueberries, huckleberries, or blackberries

In a mixing cup add berries and lemon. Muddle to juice both. AddSquare One organic vodka, agave nectar and ice. Shake vigorouslyfor 20-30 seconds. Take 3 sprigs of thyme and slap it between yourpalms to release the oils. Place 2 sprigs in the bottom of a 10-ouncehighball glass and fill it with ice. Strain the cocktail over ice andstick the last thyme sprig in the cocktail as a garnish. It should stickout a bit like a small straw.

Note: For a refreshing summer spritzer, add 1 tablespoon of Crèmede Cassis or D’Arbo Sour Cherry Syrup or Sonoma Black CurrantSyrup and top with soda water.

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August SunCreated by Allison Evanow

2 oz Square One cucumber

8 Sungold cherry tomatoes

4 basil leaves


½ oz organic agave nectar or simple syrup

Basil and Sungold tomato for garnish.

Muddle 6 Sungold tomatoes with basil in a mixing glass until com-pletely crushed and juiced. Add all other ingredients. Shake brieflywith ice and strain into a highball glass using either a julep straineror a double strainer. Float 2 halves of a Sungold tomato on top andgarnish with a sprig of Basil.

OPTION: Add ½ oz of Heirloom Tomato Water* to add evenmore unique character to your cocktail. If using tomato water,muddle only 4 Sungold cherry tomatoes. Then follow the rest ofthe recipe above.

*Heirloom Tomato Water

Golden Brandywine and Red Flame tomatoes or any yellow ororange 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 acheesecloth 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 Mary1½ Add ice to a spiced rimmed pint glass

add 1½ oz Vodka

Fill glass with your favorite Bloody Mary Mix

Top with Skewer featuring: Olive-it and Morethe taste that says More

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Strawberry DaysCreated 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. AddBotanical, syrup and bitters. Cover with ice and shake well for 10seconds. Hawthorne strain up into a chilled cocktail glass and gar-nish with a strawberry slice on the rim.

*Rhubarb Syrup

One cup of rhubarb cut into 1-inch pieces. Boil a cup of water andadd the rhubarb. Cook until it breaks up. Fine strain out the solidsand return to heat. Stir in a cup of sugar until dissolved. Cool andrefrigerate in a sealed container.

Moonshine Mule1½ oz Midnight Moon

1 oz ginger beer


1 oz simple syrup.

Stir, serve over ice.

Kitty CarlisleCreated by CocktailBuzz.com

¾ oz Catdaddy Moonshine

¾ oz bourbon


¾ oz white crème de cacao

Shake over ice for 30 seconds, strain into small cocktail glass

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Daddy's ManhattanCreated by Single Brothers

2 oz Catdaddy Moonshine

1-½ oz rye whisky

¼ oz sweet vermouth

2 dashes rhubarb bitters

1 dash Grand Marnier®

Stir, serve over ice and garnish with a Luxardo Maraschino cherry.

Rose 751½ oz Square One Botanical

½ oz ruby red grapefruit Juice

½ oz lavender syrup*

2 oz California rosé sparkling wine

Shake all ingredients, except champagne, in a cocktail shaker withice. Strain into a champagne flute and top with rosé sparkling wine.

*Lavender Syrup

In a small saucepan, boil 1-cup of water and add 2 tablespoons of lav-ender flower buds. Boil for 4-5 minutes and dissolve 1 cup of sugarinto the mixture. Simmer for 5 minutes, remove from heat and letcool. Strain through a sieve into a container and refrigerate.

GREY GOOSE® L’Orange Cosmopolitan3 parts GREY GOOSE® L’Orange flavored vodka

½ part Cointreau®

½ ounce cranberry juice

Squeeze of lime from ½ lime

Orange twist

Pour first four ingredients in order listed into a cocktail shaker withice. Shake and strain into a chilled martini glass. Present with aorange peel.

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GREY GOOSE® Classic Martini3 oz Grey Goose® Original vodka

¼ oz Noilly Pratt dry vermouth

2 Dashes Orange bitters

In a cocktail shaker filled with ice add vermouth, stir well and thenstrain out excess. Add 2 dashes of orange bitters and Grey Goose. Stirwell 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 Caipiroska1¼ 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, muddlethoroughly. Add the vodka and fill with ice. Shake vigorously.Pour ice and all into a rocks glass. Top off with more ice if neces-sary and a splash of seltzer or water.

GREY GOOSE® La Poire Peartini2 oz GREY GOOSE® La Poire flavored vodka

¼ oz D’Saronno

¾ oz simple syrup

¾ oz lemon juice

Add all ingredients to a cocktail shaker filled with ice. Shake vigor-ously until the outside of the shaker is frosted and beaded withsweat. Strain into martini glass and garnish with pear slice.

Bacardi Cuba Libre1 part BACARDI® gold rum

3 parts cola

lime wedge

Place ice in a serving glass. Add BACARDI® and cole. Stir gentlyand squeeze a lime wedge.

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Bahama Mama½ oz Lemon Hart Original Demerara rum

¼ oz Lemon Hart 151 Demerara rum

¼ oz coffee liqueur

½ oz coconut liqueur

½ lemon, juiced


Pour all ingrdients into a cocktail shaked filled with ice. Shake well.Pour into a collins glass filled with cracked ice. Garnish with astrawberry or cherry. Enjoy!

Akvinta Summer Collins2 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 collinsglass filled with fresh ice. Top with soda and garnish with twoskewered blackberries.

BrazillionaireCreated by Tobin Ellis


¾ oz Cherry Heering

1 oz passion fruit puree

1½ oz lime sour

8-10 cilantro leaves

2 drops Sriracha sauce

Put all ingredients in a shaker, add ice, shake and double strain overice. Garnish with a cherry.

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Sunkissed Caipirinha1¾ oz LEBLON® cachaça

¼ oz elderflower liqueur

½ Dainzu Aloe Vera - lemon grass syrup

¾ fresh lime juice

1½ oz fresh watermelon juice

½ 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 Paintbrush1½ oz Balcones Baby Blue

½ oz Galliano

½ oz lime juice1

5 oz simple syrup

cherries

Muddle 4 cherries and simple syrup then add Baby Blue, Galliano andlime juice. Shake and fine strain into a cocktail glass.

Holiday Julep2 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 untilcup freezes. Fill cup with more ice and top off, forming a snowcone.Garnish with 2-3 sprigs of rosemary and grate a sprinkle of freshcinnamon on top. Place a straw amidst the rosemary and enjoy.

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Jammin' Caiprihani1¼ oz Ron Abuelo rum

4 fresh lime wedges

½ oz pineapple juice

¼ oz simple syrup

2 oz club soda

Muddle lime and simple in a collins glass. Add ice, rum, pineapplejuice and top with club soda.

Tiramisu Martini2 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 amartini glass garnished with 3 coffee beans.

The Southern Fly1 part Firefly sweet tea vodka

1 part spring water

Combine in a tall glass over ice. Garnish with a lemon twist.

The Amor Frizzante½ oz Gran Gala Triple Orange Liqueur®

1 oz vodka

½ oz peach nectar

Prosecco

Shake Gran Gala, vodka and peach nectar in a mixing glass andstrain into a champagne flute. Top with prosecco and garnish witha slice or peach or two raspberries.

222





The Cucumber Rain Refresher2 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, andice. Shake and strain into a chilled martini glass. Garnish with acucumber wheel.

The Nutty Russian1½ oz Praline Pecan Liqueur

1½ oz Rain vodka

Cream

Mix ingredients, pour over ice and strain into a cocktail glass.

The RC CoolerCreated by Misty Kalkofen

1½ oz Vida

½ oz Velvet Falernum


2 dashes whiskey barrel aged bitters

soda

Combine and serve tall on the rocks with a cilantro garnish.

La Vida Buena¾ oz Del Maguey Vida single village mezcal

¾ oz Carpano sweet vermouth

1 oz Aperol

1½ oz Chinaco anejo tequila

1 dash orange bitters

Crack a couple kold draft ice cubes into a pint glass. Fill the rest upwith kold draft ice cubes and build all ingredients over ice. Stir verywell and strain with a julep strainer into a rocks glass over kold draftice. Garnish with a flamed orange zest.

223




Belvedere Pink Whispered Vesper2½ oz Belvedere Pink Grapefruit

½ oz Bols Genever

Stir all ingredients over cubed ice and strain into a chilled martiniglass. Garnish with a pink grapefruit twist.

Enlightened Austin Martini1½ oz Tito's handmade vodka

2 oz fresh organic watermelon juice


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 Advice2 ounces VeeV® Açaí Spirit

1 ounce fresh lime juice

¾ ounce simple syrup

5 cucumber slices (thin)

5 sage leaves

Shake all ingredients well with ice and strain into an ice-filled rocksglass. Garnish with a cucumber slice. (Can also be served doublestrained in a chilled cocktail glass)

Aviation2½ oz Old Raj red label gin


½ oz Pages pure grape sugar syrup

¼ oz Pages parfait amour violet liqueur


Shake all ingredients with ice and strain into martini glass. Gasnishwith Luxardo Maraschino cherry.

224





The Tamaulipas Margarita2 oz Chinaco Blanco tequila1 oz freshly squeezed lime juice1 oz organic agave nectar

Shake all ingredients with ice. Pour into ice-filled margarita glass.Garnish with a lime wheel on the rim.

Picon Punch2½ oz Torani Amer¼ oz grenadine½ oz brandy4 oz soda water

Coat inside of a glass with grenadine. Add Torani Amer and fill theglass with ice/ Top with soda water and stir. Twist the lemon peelover drink and garnish. Float brandy on top.

Tomato ThymeCreated by Esteban Ordonez

2 parts Crop Organic Tomato vodka¾ parts lemon juice¾ parts simple syrup5 ripe cherry tomatoes1 splash Tomato Thyme essence

Thoroughly muddle the cherry tomatoes in the shaker tin, add theremaining ingredients, and shake vigorously for 10 seconds. Straininto a chilled cocktail glass and garnish with a cherry tomato and athyme sprig.

Honey Sweet Tea1 part Barenjager Honey liqueur1 ½ parts Sweet Tea vodka2½ parts chilled fresh brewed tea½ part fresh lemon juice

Build Barenjager, Sweet Tea Vodka, chilled fresh brewed tea andlemon juice over ice. Serve in a collins glass with a lemon wheel.

225




Raspberry GimletCreated by Esteban Ordonez

2 parts Crop Organic Artisanal vodka

1 part lime juice

¾ parts simply syrup

½ part cointreau

5 raspberries

Combine all ingredients in a shaker and shake vigorously for 15seconds. Double strain into a chilled cocktail glass. Garnish with alime wheel and a raspberry.

Passion Potion1½ oz DonQ Gold

1 oz DonQ Limón


½ oz lemon juice

½ oz triple sec liqueur

3 basil leaves

Shake all ingredients together until well chilled. Served up in amartini glass, garnish with a basil leaf.

DonQ Mint-Less Mojito2 oz DonQ Mojito

1 oz DonQ Cristal

½ oz freshly squeezed lime juice

½ oz simple syrup*

Splash of sparkling wine

In an ice filled shaker, combine the first four ingredients and shake vig-orously for 10 seconds. Strain into a chilled cocktail glass and top itwith the sparkling wine, garnish with a lime wheel.

226





The Batiste Hemingway1½ ounces Batiste Rhum Agricole Blanc

¾ ounce lime juice

½ ounce sugar cane syrup

½ ounce grapefruit juice

¼ ounce maraschino liqueur

Combine Batiste Rhum Agricole Blanc and ingredients in ashaker filled with ice, shake appropriately and strain into achilled cocktail glass.

Double Dare3 oz Double Cross Vodka

1 slice jalapeño

2 lime wedges

1 oz blood orange juice

½ oz agave nectar

½ oz orange juice

Muddle jalapeño and lime wedges with blood orange juice in a mix-ing glass. Add the rest of the ingredients and ice. Shake well andstrain into a rocks glass filled with ice. Garnish with orange.

10 Cane Passion Fruit Daiquiri2 oz 10 Cane Rum

1 oz fresh squeezed lime juice

1 oz simple syrup


Directions: Combine 10 Cane Rum, Fresh Lime Juice, SimpleSyrup, and Passion Fruit Puree into a mixing glass. Add ice andshake vigorously. Strain into a chilled cocktail glass. Garnishwith a lime wheel.

227




Grenoble PalomaCreated 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 Grapefruitjuice and club soda in a Collins Glass full of ice.

South Peach Smash2 oz Dos Maderas PX rum

½ 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 Punch2 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 macerationfor an hour. Add ginger tea or water to taste. Serve on the rocks.

228





Sheep Blood and Sand1 oz Sheep Dip scotch

½ oz Cherry brandy

½ oz sweet vermouth

1 oz fresh blood orange huice

Shake with Ice and serve up.

Saturday in the ParkCreated by Enzo Lim

1½ oz Citadelle gin

¾ oz Aperol

½ oz Laird’s Applejack


¼ oz Mathilde Poire liqueur

Crack solid (i.e., Kold Draft) ice cubes and half-fill a Bostonshaker. Fill the rest of the way with solid cubes. Add all ingredi-ents. Stir approximately 30 times. Strain into a coupe and garnishwith a lemon peel.

The LanskyCreated by Phil Casaceli

2 oz Citadelle Gin Reserve

3 or 4 dashes Fee Brother’s Rhubarb bitters

½ oz lemon juice

¼ oz Orgeat syrup

1 oz Mathilde Poire liqueur

Fill martini glass with ice to chill. Add ingredients in written orderto mixing glass. Shake 10-12 seconds. Empty martini glass andrim glass with lemon twist (skin size down). Strain into mixingglass. Twist peel over drink and rest on rim of glass.

229




Elisir de CognacCreated by H. Joseph Ehrmann

1½ oz Pierre Ferrand Ambre

½ oz Mathilde Cassis liqueur

½ 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 EpoqueCreated by Alex B. Smith

2 oz Citadelle Gin

½ oz Mathilde Orange XO liqueur


½ oz lemon juice

1 egg white

5 drops Peychaud's bitters

Combine all but bitters, shake with ice & strain into a coupe cock-tail glass. With a dropper, carefully drop several drops of bitters onegg white foam, and run a toothpick through to create heart shapes.

Mirgan’s ManhattanCreated Allen Katz

1 oz Mathilde Framboise liqueur

1½ oz Rittenhouse Rye whiskey (100)

1 oz sweet vermouth


Marinated cherry (garnish)

Stir ingredients over ice and strain into a chilled cocktail glass. Gar-nish with a marinated cherry.

230





A Currant AffairCreated by Eryn Reece


½ oz Mathilde Cassis liqueur

½ oz fresh squeezed lemon juice

½ oz cream sherry

Pinch of ground cardamom

Add Citadelle, Mathilde Cassis, Lemon, Sherry, and cardamom toa shaker tin. Shake and double strain into a coupe. Garnish with askewered lemon wheel with 3 blackcurrants in the center, so cur-rants lay in the bowed out center of the lemon. Lay on the rim onthe glass.

Smoked PearCreated by Brian Matthys


¾ oz Lillet Blanc

¾ oz Mathilde Poire liqueur

¼ oz Mathilde Framboise liqueur

¼ oz Del Maguey Chichicapa mezcal

Add all ingredients to a mixing glass with ice. Stir continuously forapproximately 20 seconds. Strain into a cocktail glass and garnishwith a flamed orange twist.

Economic PunchCreated by Jonathan Pogash

1 oz Plantation Rum Grande Reserve 5 Year Old

½ oz Mathilde Peche liqueur

½ oz Apricot liqueur

½ oz pomegranate juice

Shake well and strain over ice in chimney glass. Garnish with anorange twist.

231




Margarita 2.02 oz Sombra

½ oz lime juice

½ oz grapefruit juice

½ oz St-Germain

1 barspoon of agave nectar

3 cucumber slices

Add the cucumber slices, citrus and agave nectar to a mixing glassand muddle. Add spirits then ice. Shake and strain into a chilledcoupe. Garnish with a grapefruit twist.

A Beer and a Smoke1 oz Sombra

¾ 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 theSombra, lime juice and spices. Top with beer and garnish withfreshly grated orange and lime zest.

Rhum J.M Ti Punch2 oz J.M Blanc

½ oz J.M Canne syrup

Juice of ½ a lime

Build the cocktail in an old-fashioned glass and swizzle ingredients.Add ice and the ½ squeezed lime into the drink as the garnish.

232





Rhum Clément Presidente1½ oz Clément V.S.O.P. rhum1 oz Clément Créole shrubb½ oz sweet vermouthA drop of grenadine

Pour the ingredients together in a cocktail shaker with ice andshake hard for 10 seconds. Strain into a chilled cocktail coupe andgarnish with a flamed orange peel or a lemon twist.

Breaking the LawCreated by Greg Seider

muddle 1 cucumber slice1 oz Ilegal mezcal reposado1 oz Dimmi italian cordial¾ oz lime juice¾ oz chipotle chili agave2 dash summit summer orange bittersShake, double strain in collins glasstop with soda

Garnish with grated orange zest.

Poor Richard's Sherry RootereeCreated by Christian Gaal

1½ oz Root1½ oz Harvey's Bristol Cream sherry3 dashes Peychaud's Aromatic bitters1/6th Granny Smith Apple, Diced1 cup crushed Ice, small wineglass

Muddle apple in mixing container, add equal parts Root and creamsherry, stir well. Fill wineglass with crushed ice, adding a small handfuldiced apples. Pour mixture through a fine mesh strainer, garnish withthree dashes Peychaud's Bitters; smile. (Note: The 1/6 granny allot-ment embraces both muddle and garnish.)

233




Prince Farrington PunchCreated by Phoebe Esomon

1 oz Root

1 oz Brugal Anejo rum

½ oz Tamarind pulp*


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 mixingcontainer. Shake, double strain over rocks into rocks glass, top withginger ale. Garnish with thin lime wheel.

Reverse Martini5 parts Noilly Prat Dry

1 part Bombay Sapphire®

Pour ingredients into a shaker with ice. Stir well and strain into anice-filled wine glass. Garnish with a lemon twist.

The Holland House Martini50 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 Royale1 part MARTINI Rosato

1 part MARTINI Prosecco

Build and serve in a wine glass with ice. Garnish with a raspberry.

234





BENEDICTINE® Noblesse1½ parts BÉNÉDICTINE® Liqueur

½ part MARTINI & ROSSI® Extra Dry vermouth


½ part fresh-squeezed lime Juice

1 part cranberry Juice

Lime wedge

Pour all ingredients into a mixing glass filled with ice. Shake withice and strain into a martini cocktail glass. Garnish witha lime wedge.

235




Cocktail Recipe Index

Recipes

Toast to Tales of the Cocktail®

Death in the South Pacific · · · · · · · · · 7Once upon a Time · · · · · · · · · · · · · 8Peter’s Planter’s Punch · · · · · · · · · · · 8“Self-Imposed Prohibition Punch” · · · · · 9

The Sazerac · · · · · · · · · · · · · · · · 9

Armagnac, France’s First BrandyD’Artagnan · · · · · · · · · · · · · · · · 12Gascon Redhead · · · · · · · · · · · · · 12

Art of the Aperitif: ExploringPre-Prandial Spirits, Wines and CocktailsVermouth Shrub· · · · · · · · · · · · · · 12Gavin · · · · · · · · · · · · · · · · · · · 13

A Shot of Black Stuff - Amazing Amarosand Brilliant BittersBax Beet Pinot · · · · · · · · · · · · · · 13Averna Pineapple Shrub · · · · · · · · · · 13Kiwi Collins · · · · · · · · · · · · · · · · 14Corzo Margarita Rocks · · · · · · · · · · 14The Pacific Rim · · · · · · · · · · · · · · 14

At Full Sail: The History and Applicationof Spirits at Proof, Navy Strength andOverproofGimlet · · · · · · · · · · · · · · · · · · 15Newark · · · · · · · · · · · · · · · · · · 15Royal Million · · · · · · · · · · · · · · · 15

Bariana: The Golden Age of French CocktailsAngler’s Cocktail · · · · · · · · · · · · · 16Louis’ Quina Cocktail · · · · · · · · · · · 16Louis’ Special Cocktail· · · · · · · · · · · 16Whisky Flash · · · · · · · · · · · · · · · 17Globe · · · · · · · · · · · · · · · · · · 17Little Sister · · · · · · · · · · · · · · · · 17

Bartending Fun-da-mentalsCecil Baker · · · · · · · · · · · · · · · · 18Corpse Reviver No. Blue · · · · · · · · · · 18WYBMADIITY · · · · · · · · · · · · · · · 18

Bartending in the 1940s, 1950s & 1960sBombay Ruddy Mary · · · · · · · · · · · 19BBC· · · · · · · · · · · · · · · · · · · · 19

Bax vs Clift: Progressive Techniquesfrom Tippling Club & Der RaumJapanese Michelada· · · · · · · · · · · · 19Smokey Old Bastard · · · · · · · · · · · · 20Mb’s Apple Pie · · · · · · · · · · · · · · 20Velvet Fog · · · · · · · · · · · · · · · · 20

Big Fish, Small Pond - A Guide toSelf-PublishingFilby· · · · · · · · · · · · · · · · · · · · 21

Botanical GardenCubeb Berry Snapper · · · · · · · · · · · 21Citrus Fizz · · · · · · · · · · · · · · · · · 22Pell Mell Punch · · · · · · · · · · · · · · 22Rosa Verde #3 · · · · · · · · · · · · · · 22

Brandies of JerezThe Andalusian · · · · · · · · · · · · · · 23El Sueno Prohibido · · · · · · · · · · · · 23

Civilization Begins with DistillationThe Auld Alliance · · · · · · · · · · · · · 23The Black Nail· · · · · · · · · · · · · · · 23

Creative Cocktails and the Powerof BrainstormingSouthern Persuasion · · · · · · · · · · · 24Planters Punch ‘Berry Cup’ · · · · · · · · 24Bollywood · · · · · · · · · · · · · · · · 25*Bollywood Pre Mix · · · · · · · · · · · · 25**Coconut Rose Foam · · · · · · · · · · 25

The Eggpire Strikes BackG & Me · · · · · · · · · · · · · · · · · · 26Coffee cocktail · · · · · · · · · · · · · · 26Clover Club · · · · · · · · · · · · · · · · 26

The Fine Art of Crafting Your OwnCharm, Magic and Flair Behind the BarJumbie’s Southern Villa · · · · · · · · · · 27Jumbie Tea · · · · · · · · · · · · · · · · 27

The Fine Art of Negotiating a DealGin & Tonic · · · · · · · · · · · · · · · · 27Vodka & Soda· · · · · · · · · · · · · · · 28Bitter Admiral · · · · · · · · · · · · · · · 28

239

Index



The Flavor TripAlaskan Sour Surprise · · · · · · · · · · 28Miracle Cucumber Gimlet · · · · · · · · · 28Cucumber Gimlet · · · · · · · · · · · · · 29

The F Word: Flair of MixologyZamboni · · · · · · · · · · · · · · · · · 29

From Convicts to Cocktailians: TheRelease of Australian FlavourMint Julep Nitro Sorbet · · · · · · · · · · 29The Killer Bee · · · · · · · · · · · · · · · 30

Gin Cocktails - From the lost andforgotten classics to the newcontemporaryBlack Cherry Ramos · · · · · · · · · · · · 30Cucumber Surprise Fizz · · · · · · · · · · 31Lady Marmalade · · · · · · · · · · · · · 31Tom Collins · · · · · · · · · · · · · · · · 31White Lady · · · · · · · · · · · · · · · · 32

The History, Science and CreativityBehind Essential Oils and ExtractsMaiden Hair Punch · · · · · · · · · · · · 32Experimental Corpse Reviver · · · · · · · 32

Hollywood Cocktails: Louisiana StyleSazerac · · · · · · · · · · · · · · · · · · 33Absinthe Suissesse · · · · · · · · · · · · 33

The Hotel Grunewald, Roosevelt andFairmont - Over 100 Years of CocktailHistorySazerac · · · · · · · · · · · · · · · · · · 33Ramos Gin Fizz · · · · · · · · · · · · · · 34

How French Products Contribute toCocktailsBlue Moon · · · · · · · · · · · · · · · · 34The Ford Cocktail · · · · · · · · · · · · · 34Charlie Lindbergh Cocktail · · · · · · · · 35Cat’s Eye · · · · · · · · · · · · · · · · · 35

How to be Interviewed for Print,Television & RadioPerudriver · · · · · · · · · · · · · · · · · 35Margarita · · · · · · · · · · · · · · · · · 35Rear Admiral’s Grog 2.0· · · · · · · · · · 36

How to Give Great PresentationsClubland · · · · · · · · · · · · · · · · · 36Green Goddess · · · · · · · · · · · · · · 36

The How’s and Why’s of Cocktails:An Exploration of Techniques,Ingredients, and MethodologyFrench Pearl· · · · · · · · · · · · · · · · 37

Ichigo/Ichie: One Chance/One MeetingThe Way How to Synchronize theBartenders Mind/BodyMasataka Swizzle · · · · · · · · · · · · · 37Japanese Boulevardier · · · · · · · · · · 38

I Hate Vodka, I Love VodkaApple Martini · · · · · · · · · · · · · · · 38Whisper Vesper · · · · · · · · · · · · · · 38Sex On The Beach · · · · · · · · · · · · · 38The Harvey · · · · · · · · · · · · · · · · 39

Intellectual PropertyMartini · · · · · · · · · · · · · · · · · · 39Martini · · · · · · · · · · · · · · · · · · 39Martini · · · · · · · · · · · · · · · · · · 39Vesper · · · · · · · · · · · · · · · · · · 40

International Barman of Mystery: TheSaga of Joe ScialomSuffering Bastard · · · · · · · · · · · · · 40Plymouth Julietta · · · · · · · · · · · · · 40

The Julep Story from 1488 to PresentJulepum Stomachicum· · · · · · · · · · · 41Infused Julep · · · · · · · · · · · · · · · 41Mint Julep· · · · · · · · · · · · · · · · · 41Brandy Julep · · · · · · · · · · · · · · · 41

Keeping Ahead in an Online WorldMackenzie Cocktail · · · · · · · · · · · · 42Sands of Life · · · · · · · · · · · · · · · 42

Ladies Only - Hands on with TonyAbou-GanimMoonshine Punch · · · · · · · · · · · · · 42Cosmo · · · · · · · · · · · · · · · · · · 43Smash · · · · · · · · · · · · · · · · · · 43Passion Punch· · · · · · · · · · · · · · · 43Pisco Sour· · · · · · · · · · · · · · · · · 43Blood & Sand · · · · · · · · · · · · · · · 44

La Verdad (The Truth) About Mezcalits Past and its FutureRed Ant River Swizzle · · · · · · · · · · · 44Gumptions #2 Cocktail · · · · · · · · · · 44Oaxaca Old Fashioned · · · · · · · · · · 44

240

Index




Liquid Disc Jockey - Controllingthe Flow of Any RoomFive Dragon · · · · · · · · · · · · · · · 45

The Many Faces of Canadian WhiskyCanadian Bacon· · · · · · · · · · · · · · 45Rye & Ginger Revisted Again · · · · · · · 46

The Mastery of Wisdom Behind the BarGimlet · · · · · · · · · · · · · · · · · · 46Negroni · · · · · · · · · · · · · · · · · · 46Quiet Storm · · · · · · · · · · · · · · · · 46

The Mysteries and Secrets ofDistilling in Cognac, the Cellar Master’sEssential Work and Classic CognacGarlic Affair · · · · · · · · · · · · · · · · 47French 75 · · · · · · · · · · · · · · · · · 47Between the Sheets · · · · · · · · · · · · 47Godfrey · · · · · · · · · · · · · · · · · · 48

New Tales for Old Cocktails: Techniquesand Problems of Historical MixographyPunch Royal · · · · · · · · · · · · · · · · 48Queue de Chanticleer · · · · · · · · · · · 49Tropical Itch · · · · · · · · · · · · · · · · 49Western Sour · · · · · · · · · · · · · · · 49

The Other Side of the WorldOld Fashioned· · · · · · · · · · · · · · · 50Galangal Caipirinha · · · · · · · · · · · · 50Brasil Basil Smash · · · · · · · · · · · · · 50

Plate and Glass, Finding HarmonyA Stone's Throw· · · · · · · · · · · · · · 51Smokin’ Tutu · · · · · · · · · · · · · · 51

S’more Rum· · · · · · · · · · · · · · · · 511100 BC · · · · · · · · · · · · · · · · · 51

The Pre-History and Evolution of GinJasmine · · · · · · · · · · · · · · · · · · 52

Prohibition & GinThe Last Word Cocktail · · · · · · · · · · 52Satan’s Whiskers Cocktail · · · · · · · · 52Pineapple Julep (adapted from Jerry Thomas1862) · · · · · · · · · · · · · · · · · · · 53

Religious SpiritsThe Last Word· · · · · · · · · · · · · · · 53Vieux Carre · · · · · · · · · · · · · · · · 53

Rolling Out the Red Carpet for RookiesBitters make a difference - #1 · · · · · · 54Bitters make a difference - #2 · · · · · · 54Bitters make a difference - #3 · · · · · · 54Bitters make a difference - #4 · · · · · · 54Sidecar · · · · · · · · · · · · · · · · · · 54

Rum Running - Contraband, customs andtaxes. How alcohol became contrabandfrom the past to present.Añejo Candido · · · · · · · · · · · · · · 55Rum Runner· · · · · · · · · · · · · · · · 55Twelve Mile Limit · · · · · · · · · · · · · 55

Science of StirringManhattan · · · · · · · · · · · · · · · · 56

Sensory Analysis: A deep dive into howwe experience taste and smell withspiritsRubiano Cocktail · · · · · · · · · · · · · 56The Blue Reviver · · · · · · · · · · · · · 56

The Smooth and CreamyHistory of the Fern BarThe Lola Granola · · · · · · · · · · · · · 57Maude’s Berry Bomb · · · · · · · · · · · 57California Root Beer Float · · · · · · · · · 57

Social Media: Creating Cocktail LegendsImproved Summer Sour · · · · · · · · · · 58Homeward Bound · · · · · · · · · · · · · 58

Soda’s Influence on CocktailsWet Grave · · · · · · · · · · · · · · · · 58Bite Cocktail · · · · · · · · · · · · · · · 59

So You Want to Be A Consultant:What it Really TakesTazza d’Eva · · · · · · · · · · · · · · · · 59Blue Mountain Daiquiri · · · · · · · · · · 59

Tiki Now! The New Breed of Tiki BarHilo Hala · · · · · · · · · · · · · · · · · 60Swains Swill· · · · · · · · · · · · · · · · 60Panah Manah · · · · · · · · · · · · · · · 61

Umami in CocktailsFifth Sense · · · · · · · · · · · · · · · · 61Caesar · · · · · · · · · · · · · · · · · · 61

241

Index



Word of Mouth Marketing – Attend thisseminar and grow your brandOrder of the Amazon · · · · · · · · · · · 62Basil Gimlet · · · · · · · · · · · · · · · · 62The Hurricane · · · · · · · · · · · · · · · 62The Hemingway · · · · · · · · · · · · · · 63

Bar Room Brawl and After Partypresented by Grand Marnier®

DUTCH KILLS - NYCThe Concertina · · · · · · · · · · · · · · 66La Chouette · · · · · · · · · · · · · · · · 66

THE RICKHOUSE – SAN FRANCISCOThe Cordon Cobbler · · · · · · · · · · · · 67The Oaxacan Witch Doctor · · · · · · · · 67

THE DRAWING ROOM - CHICAGOChristmas Card from a Hooker · · · · · · 67The Red Light · · · · · · · · · · · · · · · 68

DRINK – BOSTONAlicante · · · · · · · · · · · · · · · · · · 68Mission of Burma · · · · · · · · · · · · · 68

THE VARNISH – LARX 100 Julep · · · · · · · · · · · · · · · 68100 Rue De La Marguerite · · · · · · · · 69

The Florida Room – FLCascade Cobbler · · · · · · · · · · · · · 69The Aggrolite · · · · · · · · · · · · · · · 69

Benedictine Secret Society Dinner

Alchemist Punch · · · · · · · · · · · · · 70Vieux Carre · · · · · · · · · · · · · · · · 70Monk’s Sour · · · · · · · · · · · · · · · 70BÉNÉDICTINE Monte Cassino · · · · · · · 71

Cocktail Hour presented by Diageo

The Boothby · · · · · · · · · · · · · · · 71Jose’s Bronx· · · · · · · · · · · · · · · · 71The Day Bell· · · · · · · · · · · · · · · · 72The Ada Coleman · · · · · · · · · · · · · 72Shot in the Dark· · · · · · · · · · · · · · 72The Rosy Sinclair · · · · · · · · · · · · · 73Valentino’s Demise · · · · · · · · · · · · 73The Mary Pickford · · · · · · · · · · · · · 73Clubland · · · · · · · · · · · · · · · · · 74The Continental · · · · · · · · · · · · · · 74

Queens Road · · · · · · · · · · · · · · · 74Mexican Firing Squad · · · · · · · · · · · 75Mrs. Draper · · · · · · · · · · · · · · · · 75Zacapa Old Fashioned· · · · · · · · · · · 75Ginger Apricot Daiquiri · · · · · · · · · · 75The Bone · · · · · · · · · · · · · · · · · 76Slow Painful Screw · · · · · · · · · · · · 76Starboard Light · · · · · · · · · · · · · · 76The Don Johnson · · · · · · · · · · · · · 76Cable Car · · · · · · · · · · · · · · · · 77D&D Mai Tai · · · · · · · · · · · · · · · 77

Dita Von Teese at the House of Blues

Cosmopolitan · · · · · · · · · · · · · · · 77Jalapeno Margarita · · · · · · · · · · · · 77Cointreau Teese · · · · · · · · · · · · · · 78Cointreau Margarita· · · · · · · · · · · · 78

The DRAMBUIE® Rusty Nail: Revisited,Revived & Remixed

Enc(rust)ed Nail · · · · · · · · · · · · · 78Rusty Compass · · · · · · · · · · · · · · 78Southern Nail · · · · · · · · · · · · · · · 79New York Nail (AKA Scotland Yard) · · · · 79Rusty Nail · · · · · · · · · · · · · · · · · 79

Grey Goose presents Behind the Bar,Beyond the Bar

GREY GOOSE® La Poire Tuscan Pear · · · 80GREY GOOSE® Mid-Summer Martini · · · 80GREY GOOSE® Le Citron Martinez Bianco 80GREY GOOSE® L’Orange Surf Spritzer · · 81GREY GOOSE® Origin · · · · · · · · · · 81GREY GOOSE® La Poire Wandering Poet · 81GREY GOOSE® Le Citron Jardin Vert · · · 82GREY GOOSE® L’Orange Between the · · 82GREY GOOSE® Le Citron Jardin Vert · · · 82

Milagro USBG Competition

Ay Carbo’n · · · · · · · · · · · · · · · · 83Bonita· · · · · · · · · · · · · · · · · · · 83The Brat Stop · · · · · · · · · · · · · · · 84Cherilmilagro · · · · · · · · · · · · · · · 85Fiesta Fatale · · · · · · · · · · · · · · · 85Ginger’s Lost Island · · · · · · · · · · · · 86Grove Smash · · · · · · · · · · · · · · · 86

242

Index




Makakilo Margarita · · · · · · · · · · · · 87Margarita de Lavender · · · · · · · · · · 87Pearl of Wisdom · · · · · · · · · · · · · 87Pride of Pilsen · · · · · · · · · · · · · · · 88Roasted Chili Pineapple Margarita· · · · · 88Rosa · · · · · · · · · · · · · · · · · · · 89Sun & Spice · · · · · · · · · · · · · · · · 89Valley Fever · · · · · · · · · · · · · · · · 89

New Orleans Cocktail Tour

The St-Germain Cocktail· · · · · · · · · · 90Sangria Flora · · · · · · · · · · · · · · · 90

Ricard Midnight Petanque

Sao Tropez · · · · · · · · · · · · · · · · 90French Kiss · · · · · · · · · · · · · · · · 91Classic Ricard Cocktail · · · · · · · · · · 91

Spirited Award® Ceremony

Brandy Alexander · · · · · · · · · · · · · 91White Russian· · · · · · · · · · · · · · · 91Vodka Gimlet · · · · · · · · · · · · · · · 91Greyhound · · · · · · · · · · · · · · · · 92Rob Roy· · · · · · · · · · · · · · · · · · 92

Spirited Luncheon Series

Cognac and Blues LuncheonCognac Summit · · · · · · · · · · · · · · 92Ritz Cocktail · · · · · · · · · · · · · · · 92Mojito VSOP Fresh N°3 · · · · · · · · · · 93Sidecar · · · · · · · · · · · · · · · · · · 93Pimp My Julep 2010· · · · · · · · · · · · 93

Eco-Celebrations Luncheon

Blood Orange Margarita · · · · · · · · · 94Ginger Jade Gimlet · · · · · · · · · · · · 94Summer Thyme Lemonade · · · · · · · · 94Pear Sparkler · · · · · · · · · · · · · · · 95

Seed to Glass Luncheon

Toekay Cocktail · · · · · · · · · · · · · · 95Johnny’s Jumpin’ Punch · · · · · · · · · · 95

Spirit of Texas Luncheon

Rumble Tea · · · · · · · · · · · · · · · · 96Indian Paintbrush · · · · · · · · · · · · · 96L’heure d’Orange · · · · · · · · · · · · 96

Ojen-eyson · · · · · · · · · · · · · · · · 97

Paula’s Margarita · · · · · · · · · · · · · 97Apples ‘n’ Oranges · · · · · · · · · · · · 97Austin Cosmo · · · · · · · · · · · · · · · 97The Yellow Rose · · · · · · · · · · · · · 98Balcones Fault · · · · · · · · · · · · · · 98The Corazon Paloma · · · · · · · · · · · 98Enlightened Austin Martini · · · · · · · · 98

Summer in Paris Luncheon

The Last Word· · · · · · · · · · · · · · · 99The Herbsaint Frappe · · · · · · · · · · · 99Traditional Absinthe Cocktail · · · · · · · 99The Pink Panther · · · · · · · · · · · · · 99The French Connection · · · · · · · · · · 99The Queen Bee · · · · · · · · · · · · · 100Absinthe Frappe · · · · · · · · · · · · · 100Dubonnet Royale · · · · · · · · · · · · 100Death in the Afternoon · · · · · · · · · 100BE PAMPLEMOUSSE · · · · · · · · · · · 100French Pear · · · · · · · · · · · · · · · 101

Welcome Reception presentedby Beefeater Gin

Perfect Lady · · · · · · · · · · · · · · · 101Negroni · · · · · · · · · · · · · · · · · 101Summer Gin Cup· · · · · · · · · · · · · 102New London Punch · · · · · · · · · · · 102Almond Iced Tea · · · · · · · · · · · · · 102Lapsang Martinez · · · · · · · · · · · · 103Triple Citrus Gin & Tonic · · · · · · · · · 103Beefeater Summer Gin & Tonic · · · · · · 103Jasmine Cocktail · · · · · · · · · · · · · 103

William Grant & Sons Presents: APromenade of Jubilation aka “The TalesHouse Party”

Stormin’ Norman · · · · · · · · · · · · 104Hotel Street Tea (For Two) · · · · · · · · 104Lillet Blanc Sangria· · · · · · · · · · · · 104Le Besonville· · · · · · · · · · · · · · · 105Coal Cracker Buck · · · · · · · · · · · · 105Baby Manhattan · · · · · · · · · · · · · 105Little New York Sour · · · · · · · · · · · 106Strawberry Port Cobbler · · · · · · · · · 106Babylon Gimlet · · · · · · · · · · · · · 106

243

Index



Worldwide Cocktail Excursion presentedby Beam Global Spirits and Wine

Jim Beam Black® Smash· · · · · · · · · 107Knob Creek® Old Fashioned · · · · · · 107Hornitos del Toro · · · · · · · · · · · · 107Raspberry Ginger · · · · · · · · · · · · 108Effen Fresh Start · · · · · · · · · · · · · 108Effen Bliss · · · · · · · · · · · · · · · · 108

Laphroaig Smoke and Sour · · · · · · · 108

Laphroaig Westering Home · · · · · · · 109

CC NOLA SOUR · · · · · · · · · · · · · 109CC WIDOWS KISS · · · · · · · · · · · · 109COURVOISIER® Exclusif SIDECAR · · · · 109Courvoisier® Regent XV · · · · · · · · 110Cruzan 9 NOVA · · · · · · · · · · · · · 110Cruzan Sinner or Saint · · · · · · · · · · 110

A Mano

Finocchio e Grapetto (Welcome Cocktail)· 112Tazzaperto (Antipasti) · · · · · · · · · · 112Signora Granchio (Primi) · · · · · · · · · 112Contrapunto (Secondi) · · · · · · · · · · 113Caravan (Dolci) · · · · · · · · · · · · · 113

Arnaud’s

Leontine Aperitif (Welcome Cocktail) · · · 114Ti Punch LEBLON® cachaça (First Course) 114Windsor Cocktail (Second Course) · · · · 114Décolletage (Third Course) · · · · · · · · 115Service d’Absinthe

Bacco

Summer Cherry Bounce (First Course) · · 115Santa Catarina (Second Course) · · · · · 115Pink Chemise Cobbler (Third Course) · · · 116La Fayette Cocktail (Fourth Course) · · · 116Gabriel’s Share (Fifth Course) · · · · · · 116

Bombay Club

French Rouge 75 (Welcome Cocktail) · · 116New Orleans Ti Punch (First Course) · · · 117Bombay Pegu Club Cocktail (SecondCourse) · · · · · · · · · · · · · · · · · 117The Martinez Cocktail (Third Course) · · · 117Rhubarb Ramos Fizz (Fourth Course) · · · 117

Boucherie

Number Eleven Cup (Welcome Cocktail) · 118Aperol Americano (First Course) · · · · · 118Preto Deto (Second Course) · · · · · · · 118Tum Tum Mule (Third Course) · · · · · · 118Occam’s Second Thought (Fourth Course) 119Ipanema Flip (Fifth Course)· · · · · · · · 119

Bourbon House

Madame Devalier (Welcome Cocktail) · · 119The Fifth Taste (With Hors d’oeuvres) · · 120Besame Mucho (First Course) · · · · · · 120El Cortijo (Second Course) · · · · · · · · 120Eleventh Hour (Third Course)· · · · · · · 121The Cocoa Whip (Fourth Course) · · · · · 121

Broussard’s

Cara Mia Sour (Welcome Cocktail) · · · · 121Roccit Caesar (First Course)Gin and Sin (Second Course) · · · · · · · 122The Maison Jerry Cocktail (Third Course) · 122Forty Mile Villa (Forth Course) · · · · · · 123

Café Adelaide

Sparkling Cherry Bounce · · · · · · · · · 123Intro to Aperol (Second course) · · · · · 124Madeira Martinez (Third Course) · · · · · 124Vodka Michelada (Fourth Course) · · · · 124Strawberry & Sloe Gin Batida · · · · · · 124

Calcasieu

Operation Torch (Welcome Cocktail) · · · 125IFC (First Course) · · · · · · · · · · · · 125Charter Rose (Second Course) · · · · · · 125Brooklyn Local 1 (Third Course) · · · · · 125Bluesette (Fourth Course) · · · · · · · · 126Genepi Liqueur with Brooklyn Stout · · · 126

Coquette

Welcome Punch (Welcome Cocktail) · · · 126Alaskan Sour (First Course) · · · · · · · 127Lemongrass Mojito (Second Course) · · · 127Puff (Third Course) · · · · · · · · · · · · 127Fourth Course Cocktail (Fourth Course) · 128Pop (Fifth Course) · · · · · · · · · · · · 128Squish (Sixth Course) · · · · · · · · · · 129

244

Index




Dickie Brennan’s Steakhouse

B&K’s Citrus Teaser (Welcome Cocktail) · 129Paulina Meat Market Cooler (First Course) 129Bees & Monks (Second Course) · · · · · 129312 “Hearts” 313 (Third Course) · · · · 130“H” on the Fly (Fourth Course)· · · · · · 130Midwest Summer Sangrita (Fifth Course) · 130

Emeril’s Delmonico

Run for the Roses (Welcome Cocktail) · · 130First Course Cocktail (First Course) · · · · 130Smoke and Ginger (Second Course) · · · 131LEBLON® Cachaça Peppered Smash· · · · 131Fig Ten (Fourth Course) · · · · · · · · · 131A Star is Born (Fifth Course) · · · · · · · 131

GW Fins

Pan American Punch (Welcome Cocktail)· 132A Brazilian On Holiday (First Course) · · · 132Watermelon Sugar (Second Course) · · · 132The Slight Detour (Third Course) · · · · · 133Atomized Bitters with a Tequila Finish · · 133

Iris

Le Shuttle (Welcome Cocktail) · · · · · · 134Pickle Back Three Ways (Second Course) · 134Great Scott (Third Course) · · · · · · · · 134Beurre Fleuri (Fourth Course)· · · · · · · 135Rojo Otro (Fifth Course) · · · · · · · · · 135The Jas Man (Sixth Course) · · · · · · · 135

Jackson

Alexei’s Pleasure Club (Welcome Cocktail) 136Yellowjacket (First Course) · · · · · · · · 136Tio Dobles (Second Course) · · · · · · · 136Third Course Cocktail (Third Course) · · · 137Red Heering (Fourth Course) · · · · · · · 137Demerara Fizz (Fifth Course) · · · · · · · 137

La Cote Brasserie

Spicy Mango (Welcome Cocktail)· · · · · 138Nutty Mexican (First Course) · · · · · · · 138Pepino de Brasil (Second Course) · · · · 138The Fig Thing (Third Course) · · · · · · · 139Tequila Sunset (Fourth Course) · · · · · · 139Aztec Manhattan (Fifth Course) · · · · · 139

Le Meritage

The Queen’s Sour (Welcome Cocktail) · · 140St. Charles Punch (First Course) · · · · · 140Juan Collins (Second Course)· · · · · · · 140Bertha (Third Course) · · · · · · · · · · 141Bobby Burns (Fourth Course) · · · · · · · 141Ramos Gin Fizz (Fifth Course) · · · · · · 141

Mike’s On the Avenue

Greetings and Salutations Punch · · · · 142Gnome Sweet Gnome (Second Course)· · 142Magnolia Blossom (Entrée Courses)1. Garden Old Fashioned · · · · · · · 1432. Robustold-Fashioned · · · · · · · · 1433. Double Barreled Old Fashioned · · · 143Tony’s Coconut Batida (Finale Cocktail) · 144

Palace Cafe

Golden Child (Welcome Course) · · · · · 144Tales of the Palace (Amuse Cocktail) · · · 144Yuzu Julep (First Course) · · · · · · · · · 144Hibiki 12 Mizuwari (Second Course) · · · 145Yamazaki Pear Pleasure (Third Course) · · 145

Pelican Club

Alfonso Cocktail (Welcome Cocktail ) · · · 145Second Course Cocktail (Second Course) · 145The Flying Dutchman (Third Course) · · · 146Reflections on a Glass of Wine · · · · · 146Drum Shag (Sixth Course) · · · · · · · · 147

Redfish Grill

Anacaona Aperitif (Welcome Cocktail) · · 147Islay Alteña (Amuse Bouche) · · · · · · 148Cerro Quemado (First Course) · · · · · · 148Girl from Ipanema/Garota de Ipanema · 148Quimby Fizz (Third Course) · · · · · · · · 149Pineapple Shooter (Fourth Course) · · · 149

Restaurant August

Riviera Sunrise (Welcome Cocktail) · · · · 149Common Man’s Reviver (First Course) · · 149Miracle Cocktail (Second Course) · · · · 150Pork Futures Cocktail (Third Couse) · · · 150The Magic Hour (Fourth Course) · · · · · 150Crème Yvette (Fifth Course) · · · · · · · 150

245

Index



Rio Mar

Ugarte’s Fall (Welcome Cocktail) · · · · · 151Curitiba Winter (First Course) · · · · · · 151Zachilla (Second Course) · · · · · · · · · 151Añejo Cobbler (Third Course) · · · · · · 152The Wedderburn (Fourth Course)· · · · · 152Beignet Crusta (Fifth Course)· · · · · · · 152

Sazerac Restaurant

The Deshler Cocktail · · · · · · · · · · · 153Un touriste passif (First Course) · · · · · 153Cachaca Passion Fruit Shrub · · · · · · · 153Dubonnet Collins (Third Course) · · · · · 154LEBLON® cachaça Bombshell · · · · · · 154

Zoë

Rouge No. 10 (Welcome Cocktail) · · · · 154El Sabroso (First Course) · · · · · · · · · 155Black Shrubb (Second Course) · · · · · · 156Pepino Fresco (Third Course) · · · · · · 156Blackberry Ginga (Fourth Course) · · · · 157Caribbean Passion (Fifth Course) · · · · · 157

99° in the Shade Tasting RoomCrimson Pirate · · · · · · · · · · · · · · 160Lava Flow · · · · · · · · · · · · · · · · 160Caliente Mango Freeze · · · · · · · · · 160

ABSOLUT® Bloody Mary BarAbsolut Bloody Mary· · · · · · · · · · · 161Sherry Mary · · · · · · · · · · · · · · · 161Farmers Market Mary · · · · · · · · · · 161

Akvinta Tasting RoomMediterranean Luxury · · · · · · · · · · 162

Aperitif Bar With Martini & RossiMARTINI® Rosato and Pomegranate · · 162MARTINI® Bianco and Soda · · · · · · · 162MARTINI® Bianco and Green Tea · · · · 162

The Art of American Whiskey fromHeaven HillThe Final Ward· · · · · · · · · · · · · · 163Bernheim Cooler · · · · · · · · · · · · · 163Mellow Manhattan · · · · · · · · · · · 163Trifecta Lemonade · · · · · · · · · · · · 163

Bacardi Multi Cordials-Classic toContemporary Tasting RoomDRAMBUIE® Rusty Nail · · · · · · · · · 164DRAMBUIE® Crushed Nail· · · · · · · · 164BÉNÉDICTINE® Singapore Sling · · · · · 164DISARONNO® Intertwined · · · · · · · 164B&B Babbling Brook · · · · · · · · · · · 165BÉNÉDICTINE® Monte Cassino · · · · · 165TIA MARIA® WHITE RUSSIAN · · · · · · 165

Brugal Rum Tasting RoomSanto Libre · · · · · · · · · · · · · · · 165

Cabana Cachaça Cocktail OlympicsRio Passion · · · · · · · · · · · · · · · 166

Casa Noble Tasting RoomOrganic Margarita · · · · · · · · · · · · 166

Cast Your Vote at Laird’sElection Day Brunch!White Tiger’s Milk · · · · · · · · · · · · 166President’s Cup · · · · · · · · · · · · · 167Jersey Shore Breakfast · · · · · · · · · · 167

The Classic & Vintage Pool ParlourJ.M Gold Daiquiri · · · · · · · · · · · · 167Made in the Shade· · · · · · · · · · · · 168Porky’s Smash · · · · · · · · · · · · · · 168Top Cat · · · · · · · · · · · · · · · · · 169Avant · · · · · · · · · · · · · · · · · · 169Lightning Collins · · · · · · · · · · · · · 169Pepino el Pyu · · · · · · · · · · · · · · 170

The Dalmore Tasting RoomBlood and Sand · · · · · · · · · · · · · 170

Engineering GinSeattle Southside · · · · · · · · · · · · 170

Firefly Iced Tea Bar

Grand Marnier® Tasting RoomGrand Smash · · · · · · · · · · · · · · 171Grandma Crusta · · · · · · · · · · · · · 171Grand Margarita · · · · · · · · · · · · · 171

Grappa: The Spirit of LifeSandro’s Garden · · · · · · · · · · · · · 172Pernacchia Punch · · · · · · · · · · · · 172

246

Index




Hendrick’s Gin Tasting RoomBlueberry Buck· · · · · · · · · · · · · · 172Bird’s Eye View · · · · · · · · · · · · · 173

Lunazul Tequila Tasting RoomLoop Tonic · · · · · · · · · · · · · · · · 173Saramago · · · · · · · · · · · · · · · · 173

Mezcal, Mezcal, and Mezcal Cocktails!No Se Que’ · · · · · · · · · · · · · · · 174Port Wine Cocktail #3 · · · · · · · · · · 174The Other Word (La Otra Pallabra) · · · · 174Barrio Viejo · · · · · · · · · · · · · · · 174Short Rib· · · · · · · · · · · · · · · · · 175

Moonshine Mixology: Catdaddy Bar ChefChinese Bootlegger · · · · · · · · · · · 175The Last Kiss · · · · · · · · · · · · · · · 175Moonshine Mountain Punch · · · · · · · 176

New Amsterdam Gin Tasting RoomFat Tuesday · · · · · · · · · · · · · · · 176French Quarter· · · · · · · · · · · · · · 177

The Official hum® LabTres Nacional · · · · · · · · · · · · · · 177

Oxley Gin Tasting RoomRed-Snapper · · · · · · · · · · · · · · · 177Last Word Cocktail · · · · · · · · · · · · 178Silver Streak Cocktail· · · · · · · · · · · 178

Pernod Absinthe Green HourOpal · · · · · · · · · · · · · · · · · · · 178BarSol Pisco Punch· · · · · · · · · · · · 178Absinthe (Special) Cocktail · · · · · · · · 179

Rémy Cointreau USAPeppegano · · · · · · · · · · · · · · · 179Pineapple Cosmojito · · · · · · · · · · 179Zapple · · · · · · · · · · · · · · · · · · 180Islander Ice Tea · · · · · · · · · · · · · 180

Sailor Jerry Rum Tasting RoomTijuana Jerry · · · · · · · · · · · · · · · 180

Secret Sherry Society’s French ToastFrench Toast Flip· · · · · · · · · · · · · 181

Smoke and HoneyMichael Collins IrishWhiskey and Barenjager Honey LiqueurMira Bella · · · · · · · · · · · · · · · · 181Sweet Fiesta · · · · · · · · · · · · · · · 182

Stirrings Tasting RoomPOM Martini · · · · · · · · · · · · · · · 182Bluegrass Special · · · · · · · · · · · · 182Peach Fuzz· · · · · · · · · · · · · · · · 182

Suntory Presents “Blending” Harmonywith NatureCherry Blossom Cobbler· · · · · · · · 183

The Guv’nor · · · · · · · · · · · · · · · 183Mizuwari · · · · · · · · · · · · · · · · 183Midori Melonaide · · · · · · · · · · · · 183

Team Spirits Imports and FriendsTasting RoomStreet Car · · · · · · · · · · · · · · · · 184St. Lucian Smash· · · · · · · · · · · · · 184St Lucian Sage Swizzle · · · · · · · · · · 184Carribean Sidecar · · · · · · · · · · · · 185Relief Punch · · · · · · · · · · · · · · 185

There and Back Again: Dos MaderasRum, The World’s only Dual-aged RumEl Quijote · · · · · · · · · · · · · · · · 186Caribbean Punch· · · · · · · · · · · · · 186Spanish Cobbler · · · · · · · · · · · · · 186

VeeV Poolside Eco-LoungeSage Advice · · · · · · · · · · · · · · · 187Superfruit Summer · · · · · · · · · · · · 187

William Grant & Sons MixabilityLillet Sangria · · · · · · · · · · · · · · · 187

Wodka Polska

Against the Grain · · · · · · · · · · · · 188Death by Misadventure · · · · · · · · · 188

[Yellow Tail]® Tasting RoomThe Riverina Cobbler · · · · · · · · · · · 188The Yellow Tale · · · · · · · · · · · · · 189A Cautionary Tail · · · · · · · · · · · · 189Smoking Jacket · · · · · · · · · · · · · 190Summer Sage · · · · · · · · · · · · · · 190

Riddle Wrapped in a MysteryInside an EnigmaHaughtiness · · · · · · · · · · · · · · · 191Heddon · · · · · · · · · · · · · · · · · 191

COCKTAIL FRESH MARKETAkvinta Summer Collins · · · · · · · · · 194Auckland Summer Punch· · · · · · · · · 194

247

Index



Broken Mary · · · · · · · · · · · · · · · 194Bee’s Knees · · · · · · · · · · · · · · · 195Clement Rhubarb Rhum Rhequisite · · · 195Coole Cabana · · · · · · · · · · · · · · 195Crop Cucumber Dill-icious!· · · · · · · · 196Farmer’s Runway · · · · · · · · · · · · 196Funkin Effen Pear Martini · · · · · · · · 196Inka Sangria · · · · · · · · · · · · · · · 197Lime and Pear Panya· · · · · · · · · · · 197Old Fashioned Daiquiri · · · · · · · · · · 197Organic Margarita · · · · · · · · · · · · 198Pear of Roses · · · · · · · · · · · · · · 198Red Cruise Bramble · · · · · · · · · · · 198R.A.F. · · · · · · · · · · · · · · · · · · 199Salon Punch · · · · · · · · · · · · · · · 199ZU Orleans Punch · · · · · · · · · · · · 199

THE STRAIGHT POUR RADIO SHOWFrench Toast Flip· · · · · · · · · · · · · 200Jerezini · · · · · · · · · · · · · · · · · 200

Mr. & Mrs. Cocktail’s Spirited SundayBrunchCumulus Fizz· · · · · · · · · · · · · · · 201Herbsaint Frappe· · · · · · · · · · · · · 201Missionary’s Retreat · · · · · · · · · · · 201Monin Superfruit Aqua Fresca · · · · · · 202

TALES AFTER DARKBenchmark Mint Julep · · · · · · · · · · 202Meukow Side Car · · · · · · · · · · · · 202

VIP & Media Suite Recipes

Domaine de Canton LunchThe Gold Rush · · · · · · · · · · · · · · 203

Barsol Pisco Cocktail Apprentice LunchInka Sangria · · · · · · · · · · · · · · · 203

Cointreau Cocktail Apprentice LunchAfternoon Breeze · · · · · · · · · · · · 204

Oxley BrunchOxley Breakfast Martini · · · · · · · · · 204Executive Lady · · · · · · · · · · · · · · 204

Van Gogh BreakfastRosemary Sings the Blues · · · · · · · · 205Early Riser · · · · · · · · · · · · · · · · 205Berry Prussian Blue · · · · · · · · · · · 205

Double Espresso Martini · · · · · · · · · 205Paradijs · · · · · · · · · · · · · · · · · 206Spice Caramel Apple · · · · · · · · · · · 206Almond Joy · · · · · · · · · · · · · · · 206Mango Bellini · · · · · · · · · · · · · · 206Dubonnet Royale · · · · · · · · · · · · 208Chester's Rum Punch · · · · · · · · · · 208Electric Strawberry · · · · · · · · · · · · 208The Vya · · · · · · · · · · · · · · · · · 208Sobieski Hot Mama · · · · · · · · · · · 209Classic Daiquiri · · · · · · · · · · · · · 209Jack Rose · · · · · · · · · · · · · · · · 209Mekhong Forbidden Apple · · · · · · · · 210360 Creme Brulee Martini · · · · · · · · 210Canne Ginger · · · · · · · · · · · · · · 210Patent Pending · · · · · · · · · · · · · 211Farmer's Runway · · · · · · · · · · · · 211Cucumber Dill-icious! · · · · · · · · · · 211Corzo Margarita Rocks· · · · · · · · · · 212DEWAR’S® Manhattan · · · · · · · · · 212DEWAR’S® 'New' Old Fashioned · · · · 212The Black Gold· · · · · · · · · · · · · · 213L'heure d'Orange · · · · · · · · · · · · 213The Art of Summer· · · · · · · · · · · · 213Consomee · · · · · · · · · · · · · · · · 214Mandarine Margarita · · · · · · · · · · 214Paula's Punch · · · · · · · · · · · · · · 214The Smoothest Gin and Tonic · · · · · · 214Self-Imposed Prohibition Punch · · · · · 215Country Thyme· · · · · · · · · · · · · · 215August Sun · · · · · · · · · · · · · · · 216*Heirloom Tomato Water · · · · · · · · 216Sassy Mary· · · · · · · · · · · · · · · · 216Strawberry Days · · · · · · · · · · · · · 217*Rhubarb Syrup · · · · · · · · · · · · · 217Moonshine Mule · · · · · · · · · · · · · 217Kitty Carlisle · · · · · · · · · · · · · · · 217Daddy's Manhattan · · · · · · · · · · · 218Rose 75 · · · · · · · · · · · · · · · · · 218*Lavender Syrup · · · · · · · · · · · · 218GREY GOOSE® L’Orange Cosmopolitan · 218GREY GOOSE® Classic Martini · · · · · 219GREY GOOSE® Le Citron Caipiroska · · · 219

248

Index




GREY GOOSE® La Poire Peartini · · · · · 219Bacardi Cuba Libre· · · · · · · · · · · · 219Bahama Mama · · · · · · · · · · · · · 220Akvinta Summer Collins · · · · · · · · · 220Brazillionaire· · · · · · · · · · · · · · · 220Sunkissed Caipirinha · · · · · · · · · · · 221Balcones Indian Paintbrush · · · · · · · 221Holiday Julep · · · · · · · · · · · · · · 221Jammin' Caiprihani · · · · · · · · · · · 222Tiramisu Martini · · · · · · · · · · · · · 222The Southern Fly · · · · · · · · · · · · · 222The Amor Frizzante · · · · · · · · · · · 222The Cucumber Rain Refresher · · · · · · 223The Nutty Russian · · · · · · · · · · · · 223The RC Cooler · · · · · · · · · · · · · · 223La Vida Buena · · · · · · · · · · · · · · 223Belvedere Pink Whispered Vesper · · · · 224Enlightened Austin Martini · · · · · · · · 224Sage Advice · · · · · · · · · · · · · · · 224Aviation · · · · · · · · · · · · · · · · · 224The Tamaulipas Margarita · · · · · · · · 225Picon Punch · · · · · · · · · · · · · · · 225Tomato Thyme · · · · · · · · · · · · · · 225Honey Sweet Tea · · · · · · · · · · · · 225Raspberry Gimlet · · · · · · · · · · · · 226Passion Potion · · · · · · · · · · · · · 226DonQ Mint-Less Mojito · · · · · · · · · 226

The Batiste Hemingway · · · · · · · · · 227Double Dare · · · · · · · · · · · · · · · 22710 Cane Passion Fruit Daiquiri · · · · · · 227Grenoble Paloma · · · · · · · · · · · 228South Peach Smash · · · · · · · · · · · 228Caribbean Punch· · · · · · · · · · · · · 228Sheep Blood and Sand · · · · · · · · · · 229Saturday in the Park · · · · · · · · · · · 229The Lansky· · · · · · · · · · · · · · · · 229Elisir de Cognac · · · · · · · · · · · · · 230La Belle Epoque · · · · · · · · · · · · · 230Mirgan’s Manhattan · · · · · · · · · · 230A Currant Affair · · · · · · · · · · · · · 231Smoked Pear· · · · · · · · · · · · · · · 231Economic Punch · · · · · · · · · · · · · 231Margarita 2.0 · · · · · · · · · · · · · · 232A Beer and a Smoke · · · · · · · · · · · 232Rhum J.M Ti Punch · · · · · · · · · · · 232Rhum Clément Presidente · · · · · · · · 233Breaking the Law · · · · · · · · · · · · 233Poor Richard's Sherry Rooteree · · · · · 233Prince Farrington Punch · · · · · · · · · 234Reverse Martini · · · · · · · · · · · · · 234The Holland House Martini · · · · · · · · 234Rosato Royale · · · · · · · · · · · · · · 234BENEDICTINE® Noblesse · · · · · · · · 235

249

Index



Documents

Tales of the Cocktail Recipe Book