— No. 92 —

Inferno é Paradiso!

September 15, 2011

• 1 1/2 oz reposa­do tequi­la
• 1/2 oz hon­ey­dew juice
• 1/2 oz cucum­ber juice
• 1/4 oz lime juice
• 1/2 oz Lil­let Blanc
• 1/2 oz sim­ple syrup
• Cou­ple dash­es of salt
• One small slice of jalapeño
• 8 leaves of cilantro

— No. 91 —

Alligator Swing

September 11, 2011

• 1 1/2 oz gin
• 1/2 oz cucum­ber juice
• 1/2 oz hon­ey­dew mel­on juice
• 1/4 oz lemon juice
• 1/4 oz green Char­treuse
• 1/4oz rose­mary sim­ple syrup

— No. 90 —

East India

September 5, 2011

• 2 1/2 oz Gran Duque de Alba Brandy
• 1/2 oz house made rasp­ber­ry syrup
• 1/4 oz Grand Marnier or orange cura­cao
• 1/4 oz Luxar­do Maraschi­no Liqueur
• 2 dash­es Bok­ers Bit­ters (Angos­tu­ra or Pey­chuad’s will work)
• Gar­nish with a cher­ry and a flamed orange peel.

— No. 89 —

Shangri-La

September 3, 2011

• 2 oz Flor de Caña Grand Reserve 7 year Rum
• 1 1/2 oz fresh grape­fruit juice
• 1/4 oz house made grena­dine
• 1/4 oz  house made faler­num
• mud­dled 3–4 Basil leaves
• Gar­nish with Basil and a cou­ple dash­es of Angos­tu­ra Bit­ters on top