— No. 147 —

Room 112

February 4, 2016

• 1 1/2 oz Viz­caya Rum
• 3/4 Peach & White Grape Bal­sam­ic Vinegar
• 1/2 Coc­chi Americano
• Soda
• Rose­mary

— No. 134 —

The Fencer

April 11, 2013

• 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