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— No. 100 —

Manhattan

February 29, 2012

  • 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

  • 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

  • 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

  • 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

  • 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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