— No. 91 —
Alligator Swing
- 1 1/2 oz gin
- 1/2 oz cucumber juice
- 1/2 oz honeydew melon juice
- 1/4 oz lemon juice
- 1/4 oz green Chartreuse
- 1/4oz rosemary simple syrup
Original
— No. 89 —
Shangri-La
- 2 oz Flor de Caña Grand Reserve 7 year Rum
- 1 1/2 oz fresh grapefruit juice
- 1/4 oz house made grenadine
- 1/4 oz house made falernum
- muddled 3–4 Basil leaves
- Garnish with Basil and a couple dashes of Angostura Bitters on top
— No. 88 —
The O’Hara
- 1 3/4 oz Woodford Reserve Bourbon
- 1/2 oz Benedictine
- 1/2 oz fresh lemon juice
- 1/2 oz homemade blackberry syrup
- 1/4 oz Fernet Branca
- 5-6 chocolate mint leaves
- 1 chocolate mint sprig for garnish
— No. 86 —
Lolita
- 2 oz vodka
- 1/2 oz honey syrup (1:1)
- 1 oz freshly juiced tomato
- 2 watermelon chunks for muddling
- 3 basil leaves for muddling
- Couple dashes of balsamic vinegar
- Garnish with a cherry tomato and a basil leaf
— No. 85 —
Carmen Miranda
- 2 oz Mt. Gay Rum
- 1 oz freshly juiced cantaloupe
- 1/2 oz house made orgeat
- 1 egg white
- 4 spearmint leaves
- 4 pineapple mint leaves
- 1 pineapple sprig garnish
— No. 82 —
Satin Doll
- 2 oz Bulleit Rye Whiskey
- 1/2 oz Aperol
- 1/2 oz fresh lemon juice
- 1/2 oz house made grenadine
- 1 egg white
- 6-8 chocolate mint leaves
- 3 drops of Peychaud's Bitters for garnish
- 1 chocolate mint sprig for garnish
— No. 81 —
Blind Tiger
- 2 oz Infused Rye Whisky with organic stone ground mexican Taza chocolate
- 3/4 oz Galliano
- 1/4 oz gomme syrup
- 4 dashes Bitter Truth Xocolatl Mole Bitters
- Garnish with an orange peel
— 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. 71 —
Goulet Brulée
— No. 70 —
Dorothy Dandridge
- 1 1/2 oz pecan bourbon
- 1/2 oz Amaro
- 1/2 Lillet Blanc
- 1/2 oz house made apple cider
- 1/4 oz honey simple syrup
- Garnish with an apple slice