— No. 131 —

Corpse Reviver #2

March 12, 2013

• 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

— No. 107 —

Trader Vic’s Mai Tai

May 23, 2012

• 1 oz amber Martinique rum
• 1 oz dark Jamaican rum
• 1 oz fresh lime juice
• 1/2 oz orgeat syrup
• 1/2 oz of Cointreau
• garnish with mint (a lime if you like)

— No. 35 —

Sidecar

September 23, 2010

• 2 oz brandy (cognac)
• 1 oz Cointreau
• 1 oz lemon juice

— No. 4 —

Don the Beachcomber’s Mai Tai

September 9, 2010

• 1 oz Gold Rum
• 1 1/2 oz Meyers’s Plan­ta­tion rum
• 1 oz Grape­fruit
• 3/4 oz Lime Juice
• 1/2 oz Coin­treau
• 1/4 oz Faler­num
• 6 drops Pern­od or Herb­saint
• Dash of Angos­tu­ra Bit­ters