— No. 126 —

Old Faithful

January 20, 2013

1 750-ml bottle of bourbon
1 2/3 cups of Saint Germain
4 cups of fresh grapefruit juice
1/2 cup of powdered sugar
20 dashes of grapefruit bitters
1 750-ml bottle of sparkling water
30 mint leaves
20 stripes of grapefruit peels

— 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. 29 —

Cloister

September 23, 2010

1 3/4 oz gin
1/2 oz yellow Chartreuse
1/2 oz grapefruit juice
1/4 oz lemon juice
1/4 oz simple syrup

— 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