Handcrafted Libations by Josh Sullivan
- 3/4 fresh squeeze lemon
- 3/4 Aperol
- Miller High Life
- 1 1/2 oz Ritenhouse rye
- 1/2 oz Cardamaro
- 1/4 oz Capaletti Apertivo
- 6 drops of mole bitters
- locally sourced Mini Snickers
- 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
- 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
- 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
- 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
- 1 1/2 oz Vizcaya Rum
- 3/4 Peach & White Grape Balsamic Vinegar
- 1/2 Cocchi Americano
- Soda
- Rosemary
- 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
- 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
- 2 oz Pikesville Rye
- 1/2 oz Ancho Reyes Chili Liqueur
- 1/2 oz Cynar
- Mezcal rinse
- Garnish with an orange twist
- 2 oz Corner Creek Bourbon
- 3/4 oz Cynar
- 1/2 oz Carpano Antica
- 1/4 oz of maple syrup (1:1)
- Garnish with an orange twist
- 2 1/2 oz El Dorado Rum
- 1/2 oz Aperol falernum
- 4 dashes of Angostura Bitters
- 2 lime wedges