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— No. 40 —

Cucumberous

September 25, 2010

Full Recipe → Videos | Leave a Note
— No. 33 —

Rosewater Rickey

September 23, 2010
  • 3oz gin
  • 1 bar spoon rose­wa­ter
  • 1/2oz fresh lime juice
  • 5 cher­ries
  • One bar­spoon of sug­ar
  • 5 brandied cher­ries
  • Agos­tu­ra bit­ters
Full Recipe → Recipes | Leave a Note
— No. 31 —

Pago Pago Cocktail

September 23, 2010
    • 1 1/2 oz gold rum
    • 1/2 oz lime juice
    • 1/4 oz white crème de cacao
    • 1/2 oz green Char­treuse
    • 3 mud­dled pineap­ple slices
    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
    — No. 7 —

    Floridita

    September 9, 2010
    • 2 oz rum
    • 1/2 oz lime juice
    • 1/2 oz sweet ver­mouth
    • 1/8 oz white crème de cacao,
    • 1/8 oz house made grena­dine
    Full Recipe → Recipes | Leave a Note
    — No. 5 —

    Bitter End

    September 9, 2010
    • 2oz White Rum
    • 1 oz Grape­fruit Juice
    • 1/2 oz Lime Juice
    • 1/2 oz Faler­num
    • 2 dash­es Bit­ter­cube Jamaican #2 Bit­ters
    • 2 dash­es of Angos­tu­ra bit­ters
    Full Recipe → Recipes | 4 Notes
    — 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
    Full Recipe → Recipes | 6 Notes

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