Post Prohibition

Handcrafted Liberations

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— No. 154 —

Spagett

July 26, 2024

  • 3/4 fresh squeeze lemon
  • 3/4 Aperol
  • Miller High Life
Full Recipe → Recipes | Leave a Note
— No. 153 —

Lil Snickers

February 4, 2021

  • 1 1/2 oz Ritenhouse rye
  • 1/2 oz Cardamaro
  • 1/4 oz Capaletti Apertivo
  • 6 drops of mole bitters
  • locally sourced Mini Snickers
Full Recipe → Recipes | Leave a Note
— No. 152 —

Despacito

April 4, 2017

  • 1 1/2 oz apple & ginger infused vodka
  • 1/2 oz Lunazul reposado tequila
  • 1/2 oz lime
  • 1/4 oz ginger syrup
  • top with 2 oz Fever Tree Citrus
  • garnish with edible flowers or lime wedge
Full Recipe → Recipes | Leave a Note
— No. 151 —

Loss Leader

October 28, 2016

  • 1 1/2 oz of Cocchi Barolo Chinato
  • 1 1/2oz of Xicaru Mezcal
  • 1/2 oz of Angostura Amaro
  • Plate with dark chocolate and pink Himalayan salt
Full Recipe → Recipes | Leave a Note
— No. 150 —

Dandy

October 3, 2016

  • 1 1/2 oz house whiskey blend
  • 1 1/2 oz Cocchi Dopo Teatro
  • Couple dashes of Angostura bitters
  • A Pierre Ferrand Dry Curaçao rinse
  • Garnish with an orange twist
Full Recipe → Recipes | Leave a Note
— No. 149 —

Baku

August 4, 2016

  • 1 1/2 oz rye
  • 1/2 ozmacadamia orgeat
  • 1/2 oz yuzu juice
  • 3 dashes Japanese chili lime bitters
  • Splash of cream soda
  • Garnish with a lemon twist
Full Recipe → Recipes | Leave a Note
— No. 147 —

Room 112

February 4, 2016

  • 1 1/2 oz Vizcaya Rum
  • 3/4 Peach & White Grape Balsamic Vinegar
  • 1/2 Cocchi Americano
  • Soda
  • Rosemary
Full Recipe → Recipes | Leave a Note
— No. 146 —

Basil Smash

July 2, 2015

  • 2 oz gin
  • 3/4 oz lemon juice
  • 3/4 oz simple syrup 1:1
  • 4-5 basil leaves
  • top with club soda
  • garnish with a basil leaf
Full Recipe → Recipes | Leave a Note
— No. 145 —

The Sparrow

June 25, 2015

  • 1 1/2 oz rye
  • 3/4 oz Dolin Dry Vermouth
  • 1/2 oz Campari
  • 1/4 oz Aperol
  • Bittermens Mole Bitters
  • Laphroaig rinse
  • Garnish with orange twist
Full Recipe → Recipes | Leave a Note
— No. 144 —

The Bearcat

June 22, 2015

  • 2 oz Pikesville Rye
  • 1/2 oz Ancho Reyes Chili Liqueur
  • 1/2 oz Cynar
  • Mezcal rinse
  • Garnish with an orange twist
Full Recipe → Recipes | 7 Notes

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