— 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

— 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