— 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
Fall Recipes
— 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
— No. 69 —
Sneaky Pete
- 2 oz Buffalo Trace Bourbon
- 1/2 oz Campari
- 1/2 oz Noilly Prat Sweet Vermouth
- 1 oz fresh grapefruit juice
- 2 sprigs of rosemary
- 1 grapefruit twist
— No. 68 —
Coffee Cocktail
- 1 1/2 oz brandy
- 1 1/2 oz ruby port
- one whole egg
- 1/4 oz simple syrup (I like to use cinnamon simple syrup)
- Garnish with grated nutmeg
— No. 63 —
Mamma Faretti
- 1 1/2 oz espresso (doesn’t need to be chilled)
- 1 oz of Faretti Biscotti Famosi
- 3/4 oz lemon infused vodka
— No. 59 —
Vieux Carré
- 1 oz Cognac
- 1 oz rye whiskey
- 1 oz sweet vermouth
- 1/4 oz Benedictine
- 1 dash of Peychaud’s bitters
- 1 dash of Angostura bitters
- 1 lemon twist
— No. 58 —
Clockwork
- 2 oz Buffalo Trace
- 3/4 oz Lillet Blanc
- 1/2 oz Amaro Montenegro
- Bar spoon of simple syrup
— No. 57 —
Death’s Door Cocktail
- 2 oz Death’s Door gin
- 3/4 oz Lillet Blanc
- 1/2 oz Averna
- 1/4 oz Creme de Cassis de Dijon
- orange peel
— No. 56 —
Ferdinand’s Pear
- 1 1/2 oz Magellan Blue Gin
- 3/4 oz Clear Creek Pear Brandy
- 1/2 oz apple simple syrup
- Bar spoon fresh lemon juice
- Bar spoon of Yellow Chartreuse
- Muddled pear
— No. 55 —
The Turning Leaf
- 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. 54 —
The Meridian
- 2 oz Magellan Blue Gin
- 1/2 oz Amaro Nonino
- 1/2 oz fresh lemon juice
- 1/2 oz apple simple syrup
- 1 sprigs of sage
- 1 lemon wheel and 1 sprig of sage for garnish
- Top with club soda