Handcrafted Libations by Josh Sullivan
- 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
- 3/4 oz Smith and Cross Rum
- 3/4 oz Buffalo Trace Bourbon
- 1/2 oz lemon juice
- 1/2 oz Montenegro Amaro
- 1/2 oz honey syrup (1:1) with chamomile, cloves, and black peppercorns
- Dash of Post Prohibition Pick Me Up Bitters
- Dash of Angostura Bitters
- Top with 2 oz Green Flash West Coast IPA
- Garnish with a thyme sprig
- 1 1/2 oz Brandy or Cognac
- 1 oz lemon juice
- 1/2 oz Combier L’Orange
- 1/2 oz Montenegro Amaro
- 1/2 oz honey syrup with chamomile, clove & black peppercorn
- Dash of Post Prohibition Pick Me Up Bitters
- Dash of Angostura Bitters on top for garnish
- Garnish with an orange and lemon twist
- 1 oz amber Martinique rum
- 1 oz dark Jamaican rum
- 1 oz fresh lime juice
- 1/2 oz orgeat syrup
- 1/2 oz of Cointreau
- garnish with mint (a lime if you like)
- 2 oz white rum
- 1 oz simple syrup (1:1)
- 3/4 oz fresh lime juice
- 10 mint leaves
- 1 mint sprig for garnish
- 1 lime wheel for garnish (optional)
- 1 oz club soda
- 1 oz Ramazzotti Amaro
- 1/2 oz Smith & Cross Rum
- 1/2 oz Buffalo Trace Bourbon
- 1/2 oz Demerara syrup
- 1 tsp pomegranate molasses
- 4 dashes of Angostura bitters
- 4 dashes of Xocolat Mole bitters
- Pinch salt
- Whole egg
- Top with an IPA – 1 oz
- 2 oz quality rum (I usually use an amber)
- 3/4 oz lime juice
- 1 oz simple syrup (1:1)
- 1 1/2 oz Ransom Old Tom Gin
- 3/4 oz Clear Creek Pear Brandy
- 3/4 oz Amaro
- 1/4 oz Dolin Dry Vermouth
- Couple dashes of Angostura bitters and my house made Pick Me Up Bitters.
- Garnish with an orange twist.
- 2 1/2 oz High West Double Rye
- 1 oz Carpano Antica
- 2 dashes of Angostura Bitters
- 2 dashes of Bittercube Cherry Bark Bitters
- Garnish with a Luxardo cherry
- 1.5 oz Smith and Cross Rum
- .5 oz Punt e Mes vermouth
- .5 oz Nardini amaro
- .5 oz Campari
- 1 tsp of Laphroaig
- 2 dashes of Angostura bitters
- 1 dash Mole bitters
- 1 orange twist
- 2 oz Apple Brandy
- ¾ oz Yellow Chartreuse
- ½ oz Cynar
- ¼ Sloe Gin
- Garnish with a Cherry
- 1 1/2 oz reposado tequila
- 1/2 oz honeydew juice
- 1/2 oz cucumber juice
- 1/4 oz lime juice
- 1/2 oz Lillet Blanc
- 1/2 oz simple syrup
- Couple dashes of salt
- One small slice of jalapeño
- 8 leaves of cilantro