— No. 152 —

Despacito

1 1/2 oz apple & ginger infused vodka
1/2 oz Lunazul reposado tequila
1/2 oz lime
1/4 oz ginger syrup
top with 2 oz Fever Tree Citrus
garnish with edible flowers or lime wedge

— No. 137 —

Corn ‘n Oil

2 1/2 oz El Dorado Rum
1/2 oz Aperol falernum
4 dashes of Angostura Bitters
2 lime wedges

— 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. 124 —

El Comediante

November 15, 2012

2 oz red bell pepper infused rum
1/2 oz ginger syrup
1/2 fresh lime juice
1 oz ginger ale
red wine float
1 mint sprig for garnish

— No. 116 —

El Matrimonio Clandestino

2 oz Sauvignon Blanc
1 oz Cachaca
1/2 oz lime juice
1/2 oz simple syrup
1/2 oz of pineapple juice
6-8 muddled mint leaves
1 pineapple wedge for garnish
1 pineapple leaf for garnish
1 pineapple mint sprig for garnish

— No. 110 —

Ginger Rogers

2 oz gin
1/2 oz fresh lime juice
1/2 oz ginger syrup
8 to 10 mint leaves
Top with ginger ale
Garnish with a lime wedge

— No. 103 —

Daiquiri

2 oz quality rum (I usually use an amber)
3/4 oz lime juice
1 oz simple syrup (1:1)

— No. 84 —

Strawberry Letter #22

2 oz light rum
3/4 oz lime juice
1/2 oz strawberry syrup
1/4 oz root beer liqueur
Garnish with a strawberry

— No. 13 —

Last Word

September 21, 2010

3/4 oz gin
3/4 oz green Chartreuse
3/4 oz maraschino liqueur
3/4 oz fresh lime juice

— No. 10 —

Remington

September 16, 2010

2 oz Blueberry Vodka
1 oz lime juice
¾ oz simple syrup