— 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. 116 —

El Matrimonio Clandestino

2 oz Sauvignon Blanc
1 oz Cachaca
1/2 oz lime juice
1/2 oz simple syrup
1/2 oz of pineapple juice
6-8 muddled mint leaves
1 pineapple wedge for garnish
1 pineapple leaf for garnish
1 pineapple mint sprig for garnish

— No. 115 —

Mint Julep

2 1/2 oz overproof bourbon (Noah's Mill)
3/4 oz simple syrup (1:1)
12 muddled mint leaves
Crushed ice
1 mint sprig for garnish
Dust top with powdered sugar
1 small drinking straw

— No. 105 —

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

— No. 103 —

Daiquiri

2 oz quality rum (I usually use an amber)
3/4 oz lime juice
1 oz simple syrup (1:1)

— No. 84 —

Strawberry Letter #22

2 oz light rum
3/4 oz lime juice
1/2 oz strawberry syrup
1/4 oz root beer liqueur
Garnish with a strawberry

— No. 76 —

Blueberry Hill

2 oz Blueberry infused Plymouth Gin
3/4 oz Dimmi Liquore di Milano
1/4 oz fresh lemon juice
1/4 oz simple syrup
2 bar spoons of blueberry purée
2 dashes of Post Prohibition Orange Bitters
1 egg white
Garnish with absinthe dust

— No. 55 —

The Turning Leaf

October 23, 2010

1 1/2 oz Magellan Blue Gin
1 oz fresh pear juice
1/2 oz fresh lemon juice
1/2 oz fall simple syrup
Top with ginger ale
1 pear slice

— No. 49 —

Jack O’ Lantern

October 16, 2010

¾ oz Brandy
¾ oz Captain Morgan Rum
½ oz Grand Marnier
4 bar spoons of pumpkin puree
½ fall simple syrup
1 egg white
Garnish with grated nutmeg

— No. 45 —

Oregon Trace

September 29, 2010

2 oz Buffalo Trace bourbon
3/4 oz Clear Creek Pear Brandy
1/2 oz fall simple syrup
1 bar spoon of fresh lemon juice
2 dashes Post Prohibition orange bitters
1 pear slice