— No. 103 —
Daiquiri
- 2 oz quality rum (I usually use an amber)
- 3/4 oz lime juice
- 1 oz simple syrup (1:1)
Rum
— No. 98 —
The Six Inch Gold Blade
- 1.5 oz Smith and Cross Rum
- .5 oz Punt e Mes vermouth
- .5 oz Nardini amaro
- .5 oz Campari
- 1 tsp of Laphroaig
- 2 dashes of Angostura bitters
- 1 dash Mole bitters
- 1 orange twist
— No. 89 —
Shangri-La
- 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
— No. 85 —
Carmen Miranda
- 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
— No. 84 —
Strawberry Letter #22
- 2 oz light rum
- 3/4 oz lime juice
- 1/2 oz strawberry syrup
- 1/4 oz root beer liqueur
- Garnish with a strawberry
— No. 49 —
Jack O’ Lantern
- ¾ oz Brandy
- ¾ oz Captain Morgan Rum
- ½ oz Grand Marnier
- 4 bar spoons of pumpkin puree
- ½ fall simple syrup
- 1 egg white
- Garnish with grated nutmeg
— No. 31 —
Pago Pago Cocktail
- 1 1/2 oz gold rum
- 1/2 oz lime juice
- 1/4 oz white crème de cacao
- 1/2 oz green Chartreuse
- 3 muddled pineapple slices
— No. 24 —
Monk Antrim’s Manila Hotel Mint Julep No. 1
- 3 3/4 oz bourbon or rye whiskey
- 2 bar spoons of Demerara rum or Barbados rum
- 1/4 oz sugar
- 1 oz water
- 6 sprigs of mint and 1 fresh mint bunch
- 2 slices pineapple
- 4 scarlet cherries
— No. 7 —
Floridita
- 2 oz rum
- 1/2 oz lime juice
- 1/2 oz sweet vermouth
- 1/8 oz white crème de cacao,
- 1/8 oz house made grenadine
— No. 5 —
Bitter End
- 2oz White Rum
- 1 oz Grapefruit Juice
- 1/2 oz Lime Juice
- 1/2 oz Falernum
- 2 dashes Bittercube Jamaican #2 Bitters
- 2 dashes of Angostura bitters