— No. 35 —
Sidecar
- 2 oz brandy (cognac)
- 1 oz Cointreau
- 1 oz lemon juice
Monthly Archives: September 2010
— No. 34 —
The Norma Jean
- 2 oz gin
- 1/2 oz Cynar
- 3/4 oz lemon juice
- 1/2 oz simple syrup
- Handful of mint
— No. 33 —
Rosewater Rickey
- 3oz gin
- 1 bar spoon rosewater
- 1/2oz fresh lime juice
- 5 cherries
- One barspoon of sugar
- 5 brandied cherries
- Agostura bitters
— No. 32 —
Pachuco Zoot
- 1 1/2 oz gin
- 3/4 oz cucumber juice
- 1/2 Cynar
- 1/2 Lillet
- 1/4 oz simple syrup
- Muddled cilantro
— No. 31 —
Pago Pago Cocktail
- 1 1/2 oz gold rum
- 1/2 oz lime juice
- 1/4 oz white crème de cacao
- 1/2 oz green Chartreuse
- 3 muddled pineapple slices
— No. 30 —
Blood & Sand
- 1 oz scotch whisky,
- 3/4 oz fresh orange juice
- 3/4 oz Cherry Heering
- 3/4 oz sweet vermouth
— No. 29 —
Cloister
- 1 3/4 oz gin
- 1/2 oz yellow Chartreuse
- 1/2 oz grapefruit juice
- 1/4 oz lemon juice
- 1/4 oz simple syrup
— No. 28 —
Summer Cup
- 1 1/2 oz gin
- 1/2 oz Dimmi Liquore di Milano
- 1/2 oz yellow Chartreuse
- 1/2 oz lemon juice
- 2 oz quality tonic water
- thinly sliced cucumber to garnish
— 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. 26 —
Bourbon Dynasty
- 2 oz bourbon
- 1 oz Lillet Blanc
- 1 tsp créme de cassis
- 2 dashes Peychaud’s bitters
- 1 lemon peel