— No. 33 —
Rosewater Rickey
- 3oz gin
- 1 bar spoon rosewater
- 1/2oz fresh lime juice
- 5 cherries
- One barspoon of sugar
- 5 brandied cherries
- Agostura bitters
Herbs and Spices
— No. 32 —
Pachuco Zoot
- 1 1/2 oz gin
- 3/4 oz cucumber juice
- 1/2 Cynar
- 1/2 Lillet
- 1/4 oz simple syrup
- Muddled cilantro
— No. 27 —
New York Flip
- 1 oz bourbon
- 3/4 oz Tawny port
- 3/4 oz cream
- 1/4 oz simple syrup
- 1 egg white
- Grated nutmeg for garnish
— No. 24 —
Monk Antrim’s Manila Hotel Mint Julep No. 1
- 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
— No. 19 —
Basil Smash
- 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
— No. 18 —
Sazerac
- 2 oz rye whiskey
- 5 dashes Peychaud’s bitters
- 1 sugar cube
- Splash of water
- Herbsaint wash
- 1 lemon twist
— No. 17 —
Old Fashioned
- 2 1/2 oz bourbon
- 1 demerara sugar cube
- splash of water
- 2 orange peels
- 2 dashes Angostura Bitters
- 2 dashes of Post Prohibition Pick Me Up Bitters
- 1 lemon peel
— No. 11 —
Parkside Fizz
- 2 oz Citrus Vodka
- 3/4 oz Lemon Juice
- 1/2 oz Orgeat
- Muddled Mint
— No. 6 —
Clover Leaf
- 2 oz gin
- 3/4 oz lemon juice
- 1/2 oz house made Grenadine
- Egg white
- Mint leaves
— No. 4 —
Don the Beachcomber’s Mai Tai
- 1 oz Gold Rum
- 1 1/2 oz Meyers’s Plantation rum
- 1 oz Grapefruit
- 3/4 oz Lime Juice
- 1/2 oz Cointreau
- 1/4 oz Falernum
- 6 drops Pernod or Herbsaint
- Dash of Angostura Bitters