- 3/4 oz Smith and Cross Rum
- 3/4 oz Buffalo Trace Bourbon
- 1/2 oz lemon juice
- 1/2 oz Montenegro Amaro
- 1/2 oz honey syrup (1:1) with chamomile, cloves, and black peppercorns
- Dash of Post Prohibition Pick Me Up Bitters
- Dash of Angostura Bitters
- Top with 2 oz Green Flash West Coast IPA
- Garnish with a thyme sprig
- 1 1/2 oz Brandy or Cognac
- 1 oz lemon juice
- 1/2 oz Combier L'Orange
- 1/2 oz Montenegro Amaro
- 1/2 oz honey syrup with chamomile, clove & black peppercorn
- Dash of Post Prohibition Pick Me Up Bitters
- Dash of Angostura Bitters on top for garnish
- Garnish with an orange and lemon twist
- 1 oz amber Martinique rum
- 1 oz dark Jamaican rum
- 1 oz fresh lime juice
- 1/2 oz orgeat syrup
- 1/2 oz of Cointreau
- garnish with mint (a lime if you like)
- 2 oz white rum
- 1 oz simple syrup (1:1)
- 3/4 oz fresh lime juice
- 10 mint leaves
- 1 mint sprig for garnish
- 1 lime wheel for garnish (optional)
- 1 oz club soda
- 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
- 2 oz vodka
- 1/2 oz honey syrup (1:1)
- 1 oz freshly juiced tomato
- 2 watermelon chunks for muddling
- 3 basil leaves for muddling
- Couple dashes of balsamic vinegar
- Garnish with a cherry tomato and a basil leaf
- 2 oz Mt. Gay Rum
- 1 oz freshly juiced cantaloupe
- 1/2 oz house made orgeat
- 1 egg white
- 4 spearmint leaves
- 4 pineapple mint leaves
- 1 pineapple sprig garnish
- 2 oz Bulleit Rye Whiskey
- 1/2 oz Aperol
- 1/2 oz fresh lemon juice
- 1/2 oz house made grenadine
- 1 egg white
- 6-8 chocolate mint leaves
- 3 drops of Peychaud's Bitters for garnish
- 1 chocolate mint sprig for garnish