Original

— No. 51 —

Beet Detox

1 ½ oz sil­ver tequi­la ½ oz mez­cal ½ oz Grand Marnier 1 oz beet juice mix­ture (beets, car­rot, lime) Splash of agave Gar­nish with a dehy­drat­ed blue­ber­ry sug­ar rim Shake with ice and dou­ble strain into a chilled cock­tail glass rimmed with blue­ber­ry sug­ar.

— No. 49 —

Jack O’ Lantern

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 Add all ingre­di­ents in a mix­ing glass, except the nut­meg. Dry shake or use a hand frother to incor­po­rate the egg white. Add ice and shake. Dou­ble strain into a chilled cock­tail glass and gar­nish with grat­ed nut­meg.

— No. 45 —

Oregon Trace

Oregon Trace Cocktail

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 Shake all ingre­di­ents except pear slice with ice and strain into a chilled cock­tail glass. Gar­nish with a pear slice. You can try this cock­tail at our Octo­ber (Oct. 15th 2010) Liba­tion Lounge event at the Gin Mill (Bal­ti­more City). Fall sim­ple syrup recipe 2 cups of water 2 …

— No. 42 —

The Salinger

2 1/2 oz Saz­er­ac Rye Whiskey 1/2 oz cin­na­mon sim­ple syrup Splash of Caol Ila Maple syrup foam Shake with ice and strain into a chilled cock­tail glass. Top with a maple syrup foam. Maple syrup foam recipe 8 oz water 5 oz maple syrup 1 oz lemon juice 5 egg whites Charge with N2O in a ISI whip cream can­is­ter. Refrig­er­ate for at least an hour before using. Recipe by Josh Sul­li­van and Paul Palom­bo.

— No. 40 —

Cucumberous

The Cucum­ber­ous is a pop­u­lar cock­tail at the Liba­tion Lounge, invent­ed by Josh Sul­li­van. 1 1/2 oz Mag­el­lan Blue Gin 3/4 oz St. Ger­main elder­flower liqueur 3/4 oz cucum­ber juice 1/4 oz lime juice 1/4 oz rose­mary sim­ple syrup Cou­ple dash­es of Post Pro­hi­bi­tion orange bit­ters Shake with ice and strain into a chilled cock­tail glass. Gar­nish with cucum­ber slices.

— No. 38 —

Culture Club

2 oz Dim­mi Liquore Di Milano 1 oz Pis­co Gran Sierpe 1/2 oz Lil­let Blanc Cou­ple dash­es of orange bit­ters Stir cock­tail with ice and strain into a chilled cock­tail glass. Gar­nish with a lemon twist. Recipe by Josh Sul­li­van and Paul Palom­bo.