Spring

— 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 Stir all ingre­di­ents except the lemon twist over ice and strain into a chilled cock­tail glass. Gar­nish with a lemon twist.

— 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 In a mix­ing glass add one healthy sprig of sage and the apple sim­ple syrup, then mud­dle. Add ice and remain­ing ingre­di­ents except the gar­nish and the club soda. Shake and dou­ble strain into an ice filled high­ball glass. Top with club soda …

— 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. 39 —

Martinez

2 oz Ran­som Old Tom Gin 1 oz Carpano Anti­ca Sweet Ver­mouth 1/4 oz Luxar­do Maraschi­no Liqueur Dash of Post Pro­hi­bi­tion Orange Bit­ters Gar­nish with a lemon twist Stir all ingre­di­ents with ice except for the gar­nish. Strain into a chilled cock­tail glass. Gar­nish with a lemon twist.

— 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.