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Handcrafted Liberations

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— No. 116 —

El Matrimonio Clandestino

July 18, 2012

  • 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
Full Recipe → Recipes | Leave a Note
— No. 31 —

Pago Pago Cocktail

September 23, 2010
    • 1 1/2 oz gold rum
    • 1/2 oz lime juice
    • 1/4 oz white crème de cacao
    • 1/2 oz green Char­treuse
    • 3 mud­dled pineap­ple slices
    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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