— No. 100 —
Manhattan
- 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
Cherry
— No. 90 —
East India
- 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.
— No. 65 —
The North Star
- 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.
— No. 52 —
The Conception
- 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
— No. 36 —
Aviation
- 2 oz gin
- 1/2 oz Luxardo maraschino liquor
- 1/2 oz creme de violette
- 1/2 oz lemon juice
- 1 real maraschino cherry
— No. 33 —
Rosewater Rickey
- 3oz gin
- 1 bar spoon rosewater
- 1/2oz fresh lime juice
- 5 cherries
- One barspoon of sugar
- 5 brandied cherries
- Agostura bitters
— No. 24 —
Monk Antrim’s Manila Hotel Mint Julep No. 1
- 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