— No. 82 —

Satin Doll

June 18, 2011

• 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

— No. 59 —

Vieux Carré

October 25, 2010

• 1 oz Cognac
• 1 oz rye whiskey
• 1 oz sweet vermouth
• 1/4 oz Benedictine
• 1 dash of Peychaud’s bitters
• 1 dash of Angostura bitters
• 1 lemon twist

— No. 52 —

The Conception

October 23, 2010

• 2 oz Magellan Blue Gin
• 1/2 oz maple syrup
• 2 dashes of Peychaud’s bitters
• 3 dashes of Post Prohibition orange bitters
• Caol Ila rinse
• Garnish with a cherry and star anise

— No. 18 —

Sazerac

September 21, 2010

• 2 oz rye whiskey
• 5 dashes Peychaud’s bitters
• 1 sugar cube
• Splash of water
• Herb­saint wash
• 1 lemon twist