Post Prohibition

Handcrafted Libations by Josh Sullivan

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— No. 147 —

Room 112

February 4, 2016

IMG_8500 (1)

  • 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

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
Full Recipe → Recipes | Leave a Note
— No. 114 —

Bonne Fée

July 13, 2012

Bonne Fee

  • 1 oz Absente
  • 1 oz water
  • 1/2 oz lemon juice
  • 3/4 oz house made grenadine
  • 1/2 oz Campari
  • 6-8 muddled mint leaves
  • Top with 1 oz of club soda
  • Garnish with a mint sprig
Full Recipe → Recipes | Leave a Note
— No. 105 —

Mojito

April 22, 2012

Mojito

  • 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
Full Recipe → Recipes | Leave a Note
— No. 54 —

The Meridian

October 23, 2010

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  • 2 oz Magellan Blue Gin
  • 1/2 oz Amaro Nonino
  • 1/2 oz fresh lemon juice
  • 1/2 oz apple simple syrup
  • 1 sprigs of sage
  • 1 lemon wheel and 1 sprig of sage for garnish
  • Top with club soda
Full Recipe → Recipes | Leave a Note
— No. 20 —

Artemis Flower

September 21, 2010
  • 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
Full Recipe → Recipes | Leave a Note
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