Handcrafted Libations by Josh Sullivan
- 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
- 1 ½ oz silver tequila
- ½ oz mezcal
- ½ oz Grand Marnier
- 1 oz beet juice mixture (beets, carrot, lime)
- Splash of agave
- Garnish with a dehydrated blueberry sugar rim
- 1 1/2 oz reposado tequila
- 1 1/2 oz Guinness
- 1/2 oz tawny port
- 1/4 oz agave nectar
- mixed with 1/4 oz of water
- Dash of Angostura bitters
- 1 small pinch of cinnamon sugar
- 2 oz gin
- 1/2 oz Cynar
- 3/4 oz lemon juice
- 1/2 oz simple syrup
- Handful of mint
- 3oz gin
- 1 bar spoon rosewater
- 1/2oz fresh lime juice
- 5 cherries
- One barspoon of sugar
- 5 brandied cherries
- Agostura bitters
- 1 1/2 oz gin
- 3/4 oz cucumber juice
- 1/2 Cynar
- 1/2 Lillet
- 1/4 oz simple syrup
- Muddled cilantro
- 1 oz bourbon
- 3/4 oz Tawny port
- 3/4 oz cream
- 1/4 oz simple syrup
- 1 egg white
- Grated nutmeg for garnish
- 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
- 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
- 2 oz rye whiskey
- 5 dashes Peychaud’s bitters
- 1 sugar cube
- Splash of water
- Herbsaint wash
- 1 lemon twist