Fall

— 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. 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.

— 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 Shake all ingre­di­ents except Guin­ness and cin­na­mon sug­ar with ice. Strain into a High­ball glass filled with ice. Top with Guin­ness and stir. Gar­nish with a pinch of cin­na­mon sug­ar. Recipe by Jacques Bezuiden­hout