Herbs and Spices

— No. 68 —

Coffee Cocktail

1 1/2 oz brandy 1 1/2 oz ruby port one whole egg 1/4 oz sim­ple syrup (I like to use cin­na­mon sim­ple syrup) Gar­nish with grat­ed nut­meg Add all ingre­di­ents in a mix­ing glass. I use a hand­held frother to incor­po­rate the egg, or you could use the dry shake method. Then add ice and shake. Strain into a wine glass. Gar­nish with grat­ed nut­meg.

— No. 54 —

The Meridian

2 oz Mag­el­lan Blue Gin 1/2 oz Amaro Non­i­no 1/2 oz fresh lemon juice 1/2 oz apple sim­ple syrup 1 sprigs of sage 1 lemon wheel and 1 sprig of sage for gar­nish Top with club soda In a mix­ing glass add one healthy sprig of sage and the apple sim­ple syrup, then mud­dle. Add ice and remain­ing ingre­di­ents except the gar­nish and the club soda. Shake and dou­ble strain into an ice filled high­ball glass. Top with club soda …

— No. 51 —

Beet Detox

1 ½ oz sil­ver tequi­la ½ oz mez­cal ½ oz Grand Marnier 1 oz beet juice mix­ture (beets, car­rot, lime) Splash of agave Gar­nish with a dehy­drat­ed blue­ber­ry sug­ar rim Shake with ice and dou­ble strain into a chilled cock­tail glass rimmed with blue­ber­ry sug­ar.

— No. 42 —

The Salinger

2 1/2 oz Saz­er­ac Rye Whiskey 1/2 oz cin­na­mon sim­ple syrup Splash of Caol Ila Maple syrup foam Shake with ice and strain into a chilled cock­tail glass. Top with a maple syrup foam. Maple syrup foam recipe 8 oz water 5 oz maple syrup 1 oz lemon juice 5 egg whites Charge with N2O in a ISI whip cream can­is­ter. Refrig­er­ate for at least an hour before using. Recipe by Josh Sul­li­van and Paul Palom­bo.

— No. 40 —

Cucumberous

The Cucum­ber­ous is a pop­u­lar cock­tail at the Liba­tion Lounge, invent­ed by Josh Sul­li­van. 1 1/2 oz Mag­el­lan Blue Gin 3/4 oz St. Ger­main elder­flower liqueur 3/4 oz cucum­ber juice 1/4 oz lime juice 1/4 oz rose­mary sim­ple syrup Cou­ple dash­es of Post Pro­hi­bi­tion orange bit­ters Shake with ice and strain into a chilled cock­tail glass. Gar­nish with cucum­ber slices.

— No. 37 —

Black Opal

1 1/2 oz reposa­do tequi­la 1 1/2 oz Guin­ness 1/2 oz tawny port 1/4 oz agave nec­tar mixed with 1/4 oz of water Dash of Angos­tu­ra bit­ters 1 small pinch of cin­na­mon sug­ar Shake all ingre­di­ents except Guin­ness and cin­na­mon sug­ar with ice. Strain into a High­ball glass filled with ice. Top with Guin­ness and stir. Gar­nish with a pinch of cin­na­mon sug­ar. Recipe by Jacques Bezuiden­hout