— No. 154 —

Spagett

3/4 fresh squeeze lemon
3/4 Aperol
Miller High Life

— No. 149 —

Baku

1 1/2 oz rye
1/2 ozmacadamia orgeat
1/2 oz yuzu juice
3 dashes Japanese chili lime bitters
Splash of cream soda
Garnish with a lemon twist

— No. 146 —

Basil Smash

2 oz gin
3/4 oz lemon juice
3/4 oz simple syrup 1:1
4-5 basil leaves
top with club soda
garnish with a basil leaf

— No. 137 —

Corn ‘n Oil

2 1/2 oz El Dorado Rum
1/2 oz Aperol falernum
4 dashes of Angostura Bitters
2 lime wedges

— No. 135 —

City Paper Cocktail

2 oz Boyd and Blair Vodka
1/2 oz Galliano
1/4 oz honey syrup
5 dashes of Peychaud’s Bitters
6-8 Thai basil Leaves
Top with grapefruit soda
Garnish with a sprig of Thai basil

— No. 134 —

The Fencer

1 1/2 oz Bluecoat Gin
3/4 oz Cocchi Americano
1/2 oz Campari
1/2 oz grapefruit hop syrup
2 dashes of Post Prohibition Pick Me Up Bitters
Garnish with a grapefruit twist

— No. 132 —

Hemingway Daiquiri

2 oz white rum (Havana Club if you got it)
3/4 oz fresh grapefruit juice
1/2 oz fresh lime juice
1/4 oz Luxardo Maraschino Liqueur
1/4 oz simple syrup 1:1
Garnish with a grapefruit twist

— No. 131 —

Corpse Reviver #2

1 oz Old Tom gin
3/4 oz Cointreau
3/4 oz Lillet Blanc
3/4 oz fresh lemon juice
An absinthe rinse
Garnish with a Luxardo cherry

— No. 129 —

Bee’s Knees

2 oz Barr Hill Gin
3/4 oz fresh lemon juice
3/4 oz honey simple syrup 1:1
Garnish with a lemon twist

— No. 124 —

El Comediante

November 15, 2012

2 oz red bell pepper infused rum
1/2 oz ginger syrup
1/2 fresh lime juice
1 oz ginger ale
red wine float
1 mint sprig for garnish

— No. 116 —

El Matrimonio Clandestino

2 oz Sauvignon Blanc
1 oz Cachaca
1/2 oz lime juice
1/2 oz simple syrup
1/2 oz of pineapple juice
6-8 muddled mint leaves
1 pineapple wedge for garnish
1 pineapple leaf for garnish
1 pineapple mint sprig for garnish

— No. 115 —

Mint Julep

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