Handcrafted Libations by Josh Sullivan
- 2 oz gin
- 3/4 oz lemon juice
- 3/4 oz simple syrup 1:1
- 4–5 basil leaves
- top with club soda
- garnish with a basil leaf
- 1 1/2 oz Barr Hill Gin
- 1/2 Elderberry Cordial
- 1/2 fresh lemon juice
- 3/4 Saint Germain Elderflower Liqueur
- 1/4 Dolin dry vermouth
- Garnish with a lemon twist
- 2 oz Barr Hill Gin
- 3/4 oz fresh lemon juice
- 3/4 oz honey simple syrup 1:1
- Garnish with a lemon twist
- 1 oz Absente
- 1 oz water
- 1/2 oz lemon juice
- 3/4 oz house made grenadine
- 1/2 oz Campari
- 6–8 muddled mint leaves
- Top with 1 oz of club soda
- Garnish with a mint sprig
- 3/4 oz Smith and Cross Rum
- 3/4 oz Buffalo Trace Bourbon
- 1/2 oz lemon juice
- 1/2 oz Montenegro Amaro
- 1/2 oz honey syrup (1:1) with chamomile, cloves, and black peppercorns
- Dash of Post Prohibition Pick Me Up Bitters
- Dash of Angostura Bitters
- Top with 2 oz Green Flash West Coast IPA
- Garnish with a thyme sprig
- 1 1/2 oz Brandy or Cognac
- 1 oz lemon juice
- 1/2 oz Combier L’Orange
- 1/2 oz Montenegro Amaro
- 1/2 oz honey syrup with chamomile, clove & black peppercorn
- Dash of Post Prohibition Pick Me Up Bitters
- Dash of Angostura Bitters on top for garnish
- Garnish with an orange and lemon twist
- 1 1/2 oz gin
- 1/2 oz cucumber juice
- 1/2 oz honeydew melon juice
- 1/4 oz lemon juice
- 1/4 oz green Chartreuse
- 1/4oz rosemary simple syrup
- 2 oz Bulleit Rye Whiskey
- 1/2 oz Aperol
- 1/2 oz fresh lemon juice
- 1/2 oz house made grenadine
- 1 egg white
- 6–8 chocolate mint leaves
- 3 drops of Peychaud’s Bitters for garnish
- 1 chocolate mint sprig for garnish
- 2 oz Blueberry infused Plymouth Gin
- 3/4 oz Dimmi Liquore di Milano
- 1/4 oz fresh lemon juice
- 1/4 oz simple syrup
- 2 bar spoons of blueberry purée
- 2 dashes of Post Prohibition Orange Bitters
- 1 egg white
- Garnish with absinthe dust