— No. 154 —
Spagett
- 3/4 fresh squeeze lemon
- 3/4 Aperol
- Miller High Life
Featured Issues
— No. 153 —
Lil Snickers
- 1 1/2 oz Ritenhouse rye
- 1/2 oz Cardamaro
- 1/4 oz Capaletti Apertivo
- 6 drops of mole bitters
- locally sourced Mini Snickers
— No. 152 —
Despacito
- 1 1/2 oz apple & ginger infused vodka
- 1/2 oz Lunazul reposado tequila
- 1/2 oz lime
- 1/4 oz ginger syrup
- top with 2 oz Fever Tree Citrus
- garnish with edible flowers or lime wedge
— No. 151 —
Loss Leader
- 1 1/2 oz of Cocchi Barolo Chinato
- 1 1/2oz of Xicaru Mezcal
- 1/2 oz of Angostura Amaro
- Plate with dark chocolate and pink Himalayan salt
— No. 150 —
Dandy
- 1 1/2 oz house whiskey blend
- 1 1/2 oz Cocchi Dopo Teatro
- Couple dashes of Angostura bitters
- A Pierre Ferrand Dry Curaçao rinse
- Garnish with an orange twist
— 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. 148 —
American Whiskey in Japan
A traveler in Edo period Japan making their way from Tokyo to Osaka by way of the Tōkaidō route would make their last stop in Moriguchi. They might stop for the night, and have a meal and a drink.
— No. 147 —
Room 112
- 1 1/2 oz Vizcaya Rum
- 3/4 Peach & White Grape Balsamic Vinegar
- 1/2 Cocchi Americano
- Soda
- Rosemary
— 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. 145 —
The Sparrow
- 1 1/2 oz rye
- 3/4 oz Dolin Dry Vermouth
- 1/2 oz Campari
- 1/4 oz Aperol
- Bittermens Mole Bitters
- Laphroaig rinse
- Garnish with orange twist