— No. 153 —
Lil Snickers
- 1 1/2 oz Ritenhouse rye
- 1/2 oz Cardamaro
- 1/4 oz Capaletti Apertivo
- 6 drops of mole bitters
- locally sourced Mini Snickers
Recipes
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— No. 152 —
Despacito
- 1 1/2 oz apple & ginger infused vodka
- 1/2 oz Lunazul reposado tequila
- 1/2 oz lime
- 1/4 oz ginger syrup
- top with 2 oz Fever Tree Citrus
- garnish with edible flowers or lime wedge
— No. 151 —
Loss Leader
- 1 1/2 oz of Cocchi Barolo Chinato
- 1 1/2oz of Xicaru Mezcal
- 1/2 oz of Angostura Amaro
- Plate with dark chocolate and pink Himalayan salt
— No. 150 —
Dandy
- 1 1/2 oz house whiskey blend
- 1 1/2 oz Cocchi Dopo Teatro
- Couple dashes of Angostura bitters
- A Pierre Ferrand Dry Curaçao rinse
- Garnish with an orange twist
— No. 149 —
Baku
- 1 1/2 oz rye
- 1/2 ozmacadamia orgeat
- 1/2 oz yuzu juice
- 3 dashes Japanese chili lime bitters
- Splash of cream soda
- Garnish with a lemon twist
— No. 147 —
Room 112
- 1 1/2 oz Vizcaya Rum
- 3/4 Peach & White Grape Balsamic Vinegar
- 1/2 Cocchi Americano
- Soda
- Rosemary
— No. 146 —
Basil Smash
- 2 oz gin
- 3/4 oz lemon juice
- 3/4 oz simple syrup 1:1
- 4-5 basil leaves
- top with club soda
- garnish with a basil leaf
— No. 145 —
The Sparrow
- 1 1/2 oz rye
- 3/4 oz Dolin Dry Vermouth
- 1/2 oz Campari
- 1/4 oz Aperol
- Bittermens Mole Bitters
- Laphroaig rinse
- Garnish with orange twist
— No. 144 —
The Bearcat
- 2 oz Pikesville Rye
- 1/2 oz Ancho Reyes Chili Liqueur
- 1/2 oz Cynar
- Mezcal rinse
- Garnish with an orange twist
— No. 138 —
Les Paul
- 2 oz Corner Creek Bourbon
- 3/4 oz Cynar
- 1/2 oz Carpano Antica
- 1/4 oz of maple syrup (1:1)
- Garnish with an orange twist
— No. 137 —
Corn ‘n Oil
- 2 1/2 oz El Dorado Rum
- 1/2 oz Aperol falernum
- 4 dashes of Angostura Bitters
- 2 lime wedges
— No. 135 —
City Paper Cocktail
- 2 oz Boyd and Blair Vodka
- 1/2 oz Galliano
- 1/4 oz honey syrup
- 5 dashes of Peychaud’s Bitters
- 6-8 Thai basil Leaves
- Top with grapefruit soda
- Garnish with a sprig of Thai basil