— No. 131 —
Corpse Reviver #2
- 1 oz gin
- 3/4 oz Cointreau
- 3/4 oz Lillet Blanc
- 3/4 oz fresh lemon juice
- 3 drops of absinthe
- 1 stemless cherry
Lillet
— No. 92 —
Inferno é Paradiso!
- 1 1/2 oz reposado tequila
- 1/2 oz honeydew juice
- 1/2 oz cucumber juice
- 1/4 oz lime juice
- 1/2 oz Lillet Blanc
- 1/2 oz simple syrup
- Couple dashes of salt
- One small slice of jalapeño
- 8 leaves of cilantro
— No. 70 —
Dorothy Dandridge
- 1 1/2 oz pecan bourbon
- 1/2 oz Amaro
- 1/2 Lillet Blanc
- 1/2 oz house made apple cider
- 1/4 oz honey simple syrup
- Garnish with an apple slice
— No. 58 —
Clockwork
- 2 oz Buffalo Trace
- 3/4 oz Lillet Blanc
- 1/2 oz Amaro Montenegro
- Bar spoon of simple syrup
— No. 57 —
Death’s Door Cocktail
- 2 oz Death’s Door gin
- 3/4 oz Lillet Blanc
- 1/2 oz Averna
- 1/4 oz Creme de Cassis de Dijon
- orange peel
— No. 38 —
Culture Club
2 oz Dimmi Liquore Di Milano 1 oz Pisco Gran Sierpe 1/2 oz Lillet Blanc Couple dashes of orange bitters Stir cocktail with ice and strain into a chilled cocktail glass. Garnish with a lemon twist. Recipe by Josh Sullivan and Paul Palombo.
— No. 32 —
Pachuco Zoot
- 1 1/2 oz gin
- 3/4 oz cucumber juice
- 1/2 Cynar
- 1/2 Lillet
- 1/4 oz simple syrup
- Muddled cilantro
— No. 26 —
Bourbon Dynasty
- 2 oz bourbon
- 1 oz Lillet Blanc
- 1 tsp créme de cassis
- 2 dashes Peychaud’s bitters
- 1 lemon peel
— No. 9 —
One Hot Minute
- 1 ¾ oz jalapeno tequila
- ½ oz Lillet,
- 2 oz Apple & Cucumber juice
- 1 teaspoon agave
- 1 teaspoon Jalapeno hot sauce
— No. 8 —
Blueberry Thrill
- 2 oz House Infused Blueberry Bourbon
- 3/4 oz Lillet Blanc
- 1/2 oz Sweet Vermouth
- Dash Peach & Angostura Bitters