— No. 146 —

Basil Smash

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

— No. 134 —

The Fencer

1 1/2 oz Bluecoat Gin
3/4 oz Cocchi Americano
1/2 oz Campari
1/2 oz grapefruit hop syrup
2 dashes of Post Prohibition Pick Me Up Bitters
Garnish with a grapefruit twist

— No. 131 —

Corpse Reviver #2

1 oz Old Tom gin
3/4 oz Cointreau
3/4 oz Lillet Blanc
3/4 oz fresh lemon juice
An absinthe rinse
Garnish with a Luxardo cherry

— No. 130 —

Signs of Spring

1 1/2 oz Barr Hill Gin
1/2 Elderberry Cordial
1/2 fresh lemon juice
3/4 Saint Germain Elderflower Liqueur
1/4 Dolin dry vermouth
Garnish with a lemon twist

— No. 129 —

Bee’s Knees

2 oz Barr Hill Gin
3/4 oz fresh lemon juice
3/4 oz honey simple syrup 1:1
Garnish with a lemon twist

— No. 110 —

Ginger Rogers

2 oz gin
1/2 oz fresh lime juice
1/2 oz ginger syrup
8 to 10 mint leaves
Top with ginger ale
Garnish with a lime wedge

— No. 101 —

Pressure Drop

1 1/2 oz Ransom Old Tom Gin
3/4 oz Clear Creek Pear Brandy
3/4 oz Amaro
1/4 oz Dolin Dry Vermouth
Couple dashes of Angostura bitters and my house made Pick Me Up Bitters.
Garnish with an orange twist.

— 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. 77 —

Ghost Hardware

1 1/2 oz Bluecoat American Dry Gin (Pennsylvania)
3/4 oz Aperol
3/4 oz fresh lemon juice
1/2 oz demerara syrup (2-1)
1/4 oz Marie Brizard White Créme de Cacao
2-3 dashes Angostura Bitters
2 cucumber wheels (not muddled)
1 heavy pinch of salt

— No. 76 —

Blueberry Hill

2 oz Blueberry infused Plymouth Gin
3/4 oz Dimmi Liquore di Milano
1/4 oz fresh lemon juice
1/4 oz simple syrup
2 bar spoons of blueberry purée
2 dashes of Post Prohibition Orange Bitters
1 egg white
Garnish with absinthe dust

— No. 57 —

Death’s Door Cocktail

October 24, 2010

2 oz Death’s Door gin
3/4 oz Lillet Blanc
1/2 oz Averna
1/4 oz Creme de Cassis de Dijon
orange peel

— No. 56 —

Ferdinand’s Pear

October 23, 2010

1 1/2 oz Magellan Blue Gin
3/4 oz Clear Creek Pear Brandy
1/2 oz apple simple syrup
Bar spoon fresh lemon juice
Bar spoon of Yellow Chartreuse
Muddled pear