- 2 1/2 oz overproof bourbon (Noah's Mill)
- 3/4 oz simple syrup (1:1)
- 12 muddled mint leaves
- Crushed ice
- 1 mint sprig for garnish
- Dust top with powdered sugar
- 1 small drinking straw
- 1 1/2 oz Brandy or Cognac
- 1 oz lemon juice
- 1/2 oz Combier L'Orange
- 1/2 oz Montenegro Amaro
- 1/2 oz honey syrup with chamomile, clove & black peppercorn
- Dash of Post Prohibition Pick Me Up Bitters
- Dash of Angostura Bitters on top for garnish
- Garnish with an orange and lemon twist
- 1 oz Ramazzotti Amaro
- 1/2 oz Smith & Cross Rum
- 1/2 oz Buffalo Trace Bourbon
- 1/2 oz Demerara syrup
- 1 tsp pomegranate molasses
- 4 dashes of Angostura bitters
- 4 dashes of Xocolat Mole bitters
- Pinch salt
- Whole egg
- Top with an IPA – 1 oz
- 2 1/2 oz Gran Duque de Alba Brandy
- 1/2 oz house made raspberry syrup
- 1/4 oz Grand Marnier or orange curacao
- 1/4 oz Luxardo Maraschino Liqueur
- 2 dashes Bokers Bitters (Angostura or Peychuad’s will work)
- Garnish with a cherry and a flamed orange peel.
- 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
- 1 1/2 oz Bluecoat American Dry Gin (Pennsylvania)
- 3/4 oz Aperol
- 3/4 oz fresh lemon juice
- 1/2 oz demerara syrup (2-1)
- 1/4 oz Marie Brizard White Créme de Cacao
- 2-3 dashes Angostura Bitters
- 2 cucumber wheels (not muddled)
- 1 heavy pinch of salt
- 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
- 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