— 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

— No. 134 —

The Fencer

1 1/2 oz Bluecoat Gin
3/4 oz Cocchi Americano
1/2 oz Campari
1/2 oz grapefruit hop syrup
2 dashes of Post Prohibition Pick Me Up Bitters
Garnish with a grapefruit twist

— No. 132 —

Hemingway Daiquiri

2 oz white rum (Havana Club if you got it)
3/4 oz fresh grapefruit juice
1/2 oz fresh lime juice
1/4 oz Luxardo Maraschino Liqueur
1/4 oz simple syrup 1:1
Garnish with a grapefruit twist

— No. 126 —

Old Faithful

January 20, 2013

1 750-ml bottle of bourbon
1 2/3 cups of Saint Germain
4 cups of fresh grapefruit juice
1/2 cup of powdered sugar
20 dashes of grapefruit bitters
1 750-ml bottle of sparkling water
30 mint leaves
20 stripes of grapefruit peels

— No. 89 —

Shangri-La

September 3, 2011

2 oz Flor de Caña Grand Reserve 7 year Rum
1 1/2 oz fresh grapefruit juice
1/4 oz house made grenadine
1/4 oz house made falernum
muddled 3–4 Basil leaves
Garnish with Basil and a couple dashes of Angostura Bitters on top

— No. 69 —

Sneaky Pete

January 16, 2011

2 oz Buffalo Trace Bourbon
1/2 oz Campari
1/2 oz Noilly Prat Sweet Vermouth
1 oz fresh grapefruit juice
2 sprigs of rosemary
1 grapefruit twist

— No. 29 —

Cloister

September 23, 2010

1 3/4 oz gin
1/2 oz yellow Chartreuse
1/2 oz grapefruit juice
1/4 oz lemon juice
1/4 oz simple syrup

— No. 19 —

Basil Smash

September 21, 2010

1 oz vodka
1/2 oz reposado tequila
1/2 oz agave syrup
1 dash orange bitters
3 basil leaves
1 whole clove
5 dashes Angostura bitters
Grapefruit soda