— 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
Fall Recipes
— No. 53 —
The Cutlass
- 1 1/2 oz Magellan Blue Gin
- 3/4 oz blood orange juice
- 1/2 oz Aperol
- 1/2 oz cinnamon simple syrup
- 1 egg white
- Garnish with an orange twist
— No. 52 —
The Conception
- 2 oz Magellan Blue Gin
- 1/2 oz maple syrup
- 2 dashes of Peychaud’s bitters
- 3 dashes of Post Prohibition orange bitters
- Caol Ila rinse
- Garnish with a cherry and star anise
— 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
— 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
— No. 45 —
Oregon Trace
- 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
— No. 44 —
Bobby Burns
- 2 oz Scotch whisky
- 1 oz sweet vermouth
- 1/4 oz Bénédictine
- Garnish with a lemon twist
— No. 42 —
The Salinger
- 2 1/2 oz Sazerac Rye Whiskey
- 1/2 oz cinnamon simple syrup
- Splash of Caol Ila
- Maple syrup foam
— 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
— No. 37 —
Black Opal
- 1 1/2 oz reposado tequila
- 1 1/2 oz Guinness
- 1/2 oz tawny port
- 1/4 oz agave nectar
- mixed with 1/4 oz of water
- Dash of Angostura bitters
- 1 small pinch of cinnamon sugar
— No. 30 —
Blood & Sand
- 1 oz scotch whisky,
- 3/4 oz fresh orange juice
- 3/4 oz Cherry Heering
- 3/4 oz sweet vermouth
— No. 27 —
New York Flip
- 1 oz bourbon
- 3/4 oz Tawny port
- 3/4 oz cream
- 1/4 oz simple syrup
- 1 egg white
- Grated nutmeg for garnish