— No. 150 —

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

— No. 149 —

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

— No. 148 —

Baku

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

— No. 146 —

Basil Smash

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

— No. 145 —

The Sparrow

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

— No. 144 —

The Bearcat

2 oz Pikesville Rye
1/2 oz Ancho Reyes Chili Liqueur
1/2 oz Cynar
Mezcal rinse
Garnish with an orange twist

— No. 138 —

Les Paul

November 23, 2013

2 oz Corner Creek Bourbon
3/4 oz Cynar
1/2 oz Carpano Antica
1/4 oz of maple syrup (1:1)
Garnish with an orange twist

— No. 137 —

Corn ‘n Oil

2 1/2 oz El Dorado Rum
1/2 oz Aperol falernum
4 dashes of Angostura Bitters
2 lime wedges

— No. 135 —

City Paper Cocktail

2 oz Boyd and Blair Vodka
1/2 oz Galliano
1/4 oz honey syrup
5 dashes of Peychaud’s Bitters
6-8 Thai basil Leaves
Top with grapefruit soda
Garnish with a sprig of Thai basil

— No. 134 —

The Fencer

1 1/2 oz Bluecoat Gin
3/4 oz Cocchi Americano
1/2 oz Campari
1/2 oz grapefruit hop syrup
2 dashes of Post Prohibition Pick Me Up Bitters
Garnish with a grapefruit twist

— No. 132 —

Hemingway Daiquiri

2 oz white rum (Havana Club if you got it)
3/4 oz fresh grapefruit juice
1/2 oz fresh lime juice
1/4 oz Luxardo Maraschino Liqueur
1/4 oz simple syrup 1:1
Garnish with a grapefruit twist

— No. 131 —

Corpse Reviver #2

1 oz Old Tom gin
3/4 oz Cointreau
3/4 oz Lillet Blanc
3/4 oz fresh lemon juice
An absinthe rinse
Garnish with a Luxardo cherry