— No. 137 —

Corn ‘n Oil

August 6, 2013

• 2 1/2 oz El Dorado Rum
• 1/2 oz Aperol falernum
• 4 dashes of Angostura Bitters
• 2 lime wedges

— No. 89 —

Shangri-La

September 3, 2011

• 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. 5 —

Bitter End

September 9, 2010

• 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

— No. 4 —

Don the Beachcomber’s Mai Tai

September 9, 2010

• 1 oz Gold Rum
• 1 1/2 oz Meyers’s Plan­ta­tion rum
• 1 oz Grape­fruit
• 3/4 oz Lime Juice
• 1/2 oz Coin­treau
• 1/4 oz Faler­num
• 6 drops Pern­od or Herb­saint
• Dash of Angos­tu­ra Bit­ters