— No. 92 —

Inferno é Paradiso!

September 15, 2011

• 1 1/2 oz reposado tequila
• 1/2 oz hon­ey­dew juice
• 1/2 oz cucum­ber juice
• 1/4 oz lime juice
• 1/2 oz Lil­let Blanc
• 1/2 oz sim­ple syrup
• Cou­ple dashes of salt
• One small slice of jalapeño
• 8 leaves of cilantro

— No. 77 —

Ghost Hardware

April 9, 2011

• 1 1/2 oz Bluecoat American Dry Gin (Pennsylvania)
• 3/4 oz Aperol
• 3/4 oz fresh lemon juice
• 1/2 oz demerara syrup (2-1)
• 1/4 oz Marie Brizard White Créme de Cacao
• 2-3 dashes Angostura Bitters
• 2 cucumber wheels (not muddled)
• 1 heavy pinch of salt

— No. 32 —

Pachuco Zoot

September 23, 2010

• 1 1/2 oz gin
• 3/4 oz cucum­ber juice
• 1/2 Cynar
• 1/2 Lil­let
• 1/4 oz sim­ple syrup
• Mud­dled cilantro

— No. 28 —

Summer Cup

September 23, 2010

• 1 1/2 oz gin
• 1/2 oz Dimmi Liquore di Milano
• 1/2 oz yel­low Chartreuse
• 1/2 oz lemon juice
• 2 oz qual­ity tonic water
• thinly sliced cucum­ber to garnish