— No. 70 —
Dorothy Dandridge
- 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
Winter
— No. 69 —
Sneaky Pete
- 2 oz Buffalo Trace Bourbon
- 1/2 oz Campari
- 1/2 oz Noilly Prat Sweet Vermouth
- 1 oz fresh grapefruit juice
- 2 sprigs of rosemary
- 1 grapefruit twist
— No. 68 —
Coffee Cocktail
- 1 1/2 oz brandy
- 1 1/2 oz ruby port
- one whole egg
- 1/4 oz simple syrup (I like to use cinnamon simple syrup)
- Garnish with grated nutmeg
— No. 65 —
The North Star
- 1 1/2 oz Clear Creek Kirschwasser
- 1 oz White Créme de Cocoa
- 1/2 oz Absente
- 1 oz cream
- Garnish with star anise and a brandied cherry.
— No. 63 —
Mamma Faretti
- 1 1/2 oz espresso (doesn’t need to be chilled)
- 1 oz of Faretti Biscotti Famosi
- 3/4 oz lemon infused vodka
— 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
— No. 58 —
Clockwork
- 2 oz Buffalo Trace
- 3/4 oz Lillet Blanc
- 1/2 oz Amaro Montenegro
- Bar spoon of simple syrup
— No. 57 —
Death’s Door Cocktail
- 2 oz Death’s Door gin
- 3/4 oz Lillet Blanc
- 1/2 oz Averna
- 1/4 oz Creme de Cassis de Dijon
- orange peel
— No. 44 —
Bobby Burns
- 2 oz Scotch whisky
- 1 oz sweet vermouth
- 1/4 oz Bénédictine
- Garnish with a lemon twist
— 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
— No. 18 —
Sazerac
- 2 oz rye whiskey
- 5 dashes Peychaud’s bitters
- 1 sugar cube
- Splash of water
- Herbsaint wash
- 1 lemon twist
— No. 17 —
Old Fashioned
- 2 1/2 oz bourbon
- 1 demerara sugar cube
- splash of water
- 2 orange peels
- 2 dashes Angostura Bitters
- 2 dashes of Post Prohibition Pick Me Up Bitters
- 1 lemon peel