Post Prohibition

Handcrafted Libations by Josh Sullivan

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— No. 100 —

Manhattan

February 29, 2012

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  • 2 1/2 oz High West Double Rye
  • 1 oz Carpano Antica
  • 2 dashes of Angostura Bitters
  • 2 dashes of Bittercube Cherry Bark Bitters
  • Garnish with a Luxardo cherry
Full Recipe → Recipes | 2 Notes
— No. 90 —

East India

September 5, 2011

east_india_preview

  • 2 1/2 oz Gran Duque de Alba Brandy
  • 1/2 oz house made raspberry syrup
  • 1/4 oz Grand Marnier or orange curacao
  • 1/4 oz Luxardo Maraschino Liqueur
  • 2 dashes Bokers Bitters (Angostura or Peychuad’s will work)
  • Garnish with a cherry and a flamed orange peel.
Full Recipe → Recipes | 1 Note
— No. 65 —

The North Star

December 12, 2010

northstar3_feat

  • 1 1/2 oz Clear Creek Kirschwasser
  • 1 oz White Créme de Cocoa
  • 1/2 oz Absente
  • 1 oz cream
  • Garnish with star anise and a brandied cherry.
Full Recipe → Recipes | 1 Note
— No. 52 —

The Conception

October 23, 2010

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  • 2 oz Magellan Blue Gin
  • 1/2 oz maple syrup
  • 2 dashes of Peychaud’s bitters
  • 3 dashes of Post Prohibition orange bitters
  • Caol Ila rinse
  • Garnish with a cherry and star anise
Full Recipe → Recipes | Leave a Note
— No. 36 —

Aviation

September 24, 2010

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  • 2 oz gin
  • 1/2 oz Luxardo maraschino liquor
  • 1/2 oz creme de violette
  • 1/2 oz lemon juice
  • 1 real maraschino cherry
Full Recipe → Recipes | 6 Notes
— No. 33 —

Rosewater Rickey

September 23, 2010
  • 3oz gin
  • 1 bar spoon rosewater
  • 1/2oz fresh lime juice
  • 5 cherries
  • One barspoon of sugar
  • 5 brandied cherries
  • Agostura bitters
Full Recipe → Recipes | Leave a Note
— No. 24 —

Monk Antrim’s Manila Hotel Mint Julep No. 1

September 21, 2010
  • 3 3/4 oz bourbon or rye whiskey
  • 2 bar spoons of Demerara rum or Barbados rum
  • 1/4 oz sugar
  • 1 oz water
  • 6 sprigs of mint and 1 fresh mint bunch
  • 2 slices pineapple
  • 4 scarlet cherries
Full Recipe → Recipes | Leave a Note
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