— No. 88 —

The O’Hara

August 14, 2011

• 1 3/4 oz Woodford Reserve Bourbon
• 1/2 oz Benedictine
• 1/2 oz fresh lemon juice
• 1/2 oz homemade blackberry syrup
• 1/4 oz Fernet Branca
• 5-6 chocolate mint leaves
• 1 chocolate mint sprig for garnish

— No. 59 —

Vieux Carré

October 25, 2010

• 1 oz Cognac
• 1 oz rye whiskey
• 1 oz sweet vermouth
• 1/4 oz Benedictine
• 1 dash of Peychaud’s bitters
• 1 dash of Angostura bitters
• 1 lemon twist

— No. 44 —

Bobby Burns

September 27, 2010

• 2 oz Scotch whisky
• 1 oz sweet vermouth
• 1/4 oz Bénédictine
• Garnish with a lemon twist