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.75 oz. Simple Syrup1 oz. Lime Juice.75 oz. Italicus Bergamont Liqueur1.5 oz. Denizen Silver RumGlass: CoupeGarnish: Lime WheelProcedure: Chill glass. Combineingredients in a mixing tin. Add ice andshake until chilled. Strain into coupe.2 oz. Hanson Meyer Lemon Vodka1 oz. Pierre Ferrand Orange Curacao1 oz. Cranberry Juice.5 oz. Lime JuiceGlass: Highball/Double RocksGarnish: Fresh Lime Wheel + Edible FlowerProcedure: Combine in a mixing tin. Addice and shake until chilled. Strain into vesselover crushed ice.
12 oz. Smirnoff Pink Lemonade Vodka12 oz. Starlino Rose Aperitif1/3 cup Simple Syrup1 oz. Aperol1 oz. Lemon JuiceGlass: Coupe GlassesGarnish: StrawberryProcedure:1. Pour the vodka and rose aperitif into a 13 x 9” baking pan, andplace in the freezer for up to 6 hours or until almost solid.2. Remove the mixture and scrape into a blender, chopping up thelarger icy bits.3. Add the remaining ingredients along with 3/4 cup crushed ice tothe blender, and puree until thickened.4. Divide evenly into coupe glasses.5. Garnish with strawberries
2 oz. Ron Matusalem 23yr Rum1 oz. Chinola Passion Fruit Liqueur1 oz. Lemon Juice.5 oz. Simple SyrupGlass: Hurricane/Tiki-Mug/HighballGarnish: Orange+Cherry BoatProcedure: Combine all ingredients in amixing tin with ice. Shake until chilled thenstrain into a highball glass over fresh ice..75 oz. Simple Syrup1 oz. Lime Juice2 oz. Gray Whale GinGlass: RocksGarnish: Dehydrated Lime WheelProcedure: Combine all ingredients in amixing tin with ice. Shake until chilled thenstrain into a rocks glass over fresh ice.
.75 oz. Lime Juice.25 oz. Disaronno Amaretto.5 oz. Cointreau1 oz. Cruzan Silver Rum1 oz. Cruzan Dark RumGlass: Double Rocks (14oz)Garnish: Edible flowers, grated nutmeg,brandied cherry, pineapple leaf, orangeslice.Procedure: Combine in a mixing tin. Addice and shake until chilled. Strain into adouble rocks glass. Fill with crushed ice..5 oz. Simple Syrup.75 oz. Lemon Juice.5 oz. Ketel-One Vodka.5 oz. Tanqueray Sevilla Gin.5 oz. Flor de Cana 7yr Rum.5 oz. Patron Reposado Tequila.5 oz. Remy Martin VSOPTop w/ ColaGlass: HighballGarnish: Dehydrated Lime WheelProcedure: Combine all ingredients, exceptfor soda, in a mixing tin with ice. Shake untilchilled, add soda, then strain into a highballglass over fresh ice.
.25 oz. Agave Syrup.5 oz. Lime Juice.75 oz. Cointreau1.5 oz. Jose Cuervo TraditionalGlass: RocksGarnish: Half-Salt Rim + Lime WedgeProcedure: Salt the rim of a rocks glass. Combine all ingredients in amixing tin. Add ice and shake until chilled. Strain into salt-rimmedrocks glass.
10-12 Happy Mint Leaves.75 oz. Lime Juice1 oz. Simple Syrup (1:1)2 oz. Bacardi SuperiorTop w/ 2 oz. Club SodaGlass: HighballGarnish: Mint Sprig & Lime WedgeProcedure: Lightly bruise mint leaves witha muddled in a highball glass. Addremaining ingredients in order. Fill with iceand stir to combine..5 oz. Brown Sugar Simple Syrup10 Mint Leaves2 oz. Evan Williams Bottled-In-BondBourbon WhiskeyFloat, Hennessy VS CognacGlass: Julep CupGarnish: Mint Sprig + Starlino CherryProcedure: Add mint leave to rocks glass.Lightly tap leaves with muddler to releaseessential oils. Add syrup and spirit. Fill withcrushed ice half-way. Stir until frosty. Floatcognac. Top with additional crushed ice.
4 oz. Malibu Coconut Rum½ cup Skrewball Peanut Butter Whiskey1/3 cup Coco Real Coconut Cream¼ cup Pineapple Juice¼ cup Orange Juice2 tbsp Lime Juice2 cups IcePinch of saltGlass: Rocks GlassesGarnish: Pineapple Leaves + GratedNutmeg + Orange Slice.75 oz. Carpano Classico.75 oz. Galliano l’Aperitivo1 oz. Tanqueray Sevilla GinGlass: RocksGarnish: Orange SliceProcedure: Combine ingredients in amixing glass. Add ice and stir for 20-30seconds. Strain into a rocks glass over freshice.Procedure: Chill ingredients in the fridge for a couple of hours before using. Combineall ingredients and half of the ice in a blender. Add more ice and blend until smooth. Ifits too thin, add ice. If it is too thick add more liquid. Pour into rocks glasses andgarnish with a pineapple leaf, orange slice, and fresh grated nutmeg.
.5 oz. Lime Juice.75 oz. Ancho Reyes Poblano Verde Liqueur1.5 oz. Herradura Ultra Tequila4 oz. Q-Grapefruit SodaGlass: HighballGarnish: Half-Salt Rim + Grapefruit SliceProcedure: Salt the rim of a highball glass.Combine ingredients in a highball glass. Fillwith ice and stir to combine.3 oz. Prosecco2 oz. Aperol3 oz. Wonder CBD Soda (Flavor TBD)Glass: Wine GlassGarnish: Fresh Lime WheelProcedure: Build in a wine glass over ice.Stir to combine.
10 Mint Leaves.75 oz. Simple Syrup.75 oz. Lemon Juice2 oz. Piggy Back 6yr RyeGlass: RocksGarnish: Dehydrated Citrus + Mint SprigProcedure: Clap mint leaves betweenhands and add to mixing tin. Addremaining ingredients and ice. Shake untilchilled then strain into a rocks glass overfresh ice..5 oz. Lime Juice.5 oz. Honey Syrup.5 oz. Grand Marnier1.5 oz. Tequila Ocho Plata2 oz. Green Tea ChilledGlass: NEED GLASSGarnish: Grated Nutmeg, Citrus Fruit,Pineapple LeafProcedure: Combine all ingredients in amixing glass with ice. Stir to combine andstrain into a highball glass over fresh ice.
1 oz. Simple Syrup.75 oz. Lemon Juice2 oz. Bib+Tucker 6yr Bourbon1 Egg White/1 oz. Aqua Faba/5 drops Cocktail FoamGlass: RocksGarnish: Orange Slice + Brandied CherryProcedure: Shake all ingredients with ice and strain into an old-fashioned glass or a special sour glass. Garnish with an orange-cherryflag.