— No. 44 —
Bobby Burns
- 2 oz Scotch whisky
- 1 oz sweet vermouth
- 1/4 oz Bénédictine
- Garnish with a lemon twist
Whiskey
— No. 42 —
The Salinger
- 2 1/2 oz Sazerac Rye Whiskey
- 1/2 oz cinnamon simple syrup
- Splash of Caol Ila
- Maple syrup foam
— No. 30 —
Blood & Sand
- 1 oz scotch whisky,
- 3/4 oz fresh orange juice
- 3/4 oz Cherry Heering
- 3/4 oz sweet vermouth
— 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. 26 —
Bourbon Dynasty
- 2 oz bourbon
- 1 oz Lillet Blanc
- 1 tsp créme de cassis
- 2 dashes Peychaud’s bitters
- 1 lemon peel
— 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. 21 —
Mortal Sunset
- 1 1/2 oz rye whiskey
- 1/2 oz Cynar
- 1/2 oz black tea maple syrup
- 1/2 fresh orange juice
- dash of Cherry Heering
- 1 orange wheel
— No. 20 —
Artemis Flower
- 2 oz bourbon
- 3/4 oz demerara syrup (2:1)
- 1/2 oz fresh lime juice
- 1/2 oz Sambuca (Valdez uses Averna)
- 2 sprigs of fresh thyme
- 1 strawberry, halved
- club 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