— No. 146 —
Basil Smash
- 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
Simple Syrup
— No. 116 —
El Matrimonio Clandestino
- 2 oz Sauvignon Blanc
- 1 oz Cachaca
- 1/2 oz lime juice
- 1/2 oz simple syrup
- 1/2 oz of pineapple juice
- 6-8 muddled mint leaves
- 1 pineapple wedge for garnish
- 1 pineapple leaf for garnish
- 1 pineapple mint sprig for garnish
— No. 115 —
Mint Julep
- 2 1/2 oz overproof bourbon (Noah's Mill)
- 3/4 oz simple syrup (1:1)
- 12 muddled mint leaves
- Crushed ice
- 1 mint sprig for garnish
- Dust top with powdered sugar
- 1 small drinking straw
— No. 105 —
Mojito
- 2 oz white rum
- 1 oz simple syrup (1:1)
- 3/4 oz fresh lime juice
- 10 mint leaves
- 1 mint sprig for garnish
- 1 lime wheel for garnish (optional)
- 1 oz club soda
— No. 103 —
Daiquiri
- 2 oz quality rum (I usually use an amber)
- 3/4 oz lime juice
- 1 oz simple syrup (1:1)
— No. 84 —
Strawberry Letter #22
- 2 oz light rum
- 3/4 oz lime juice
- 1/2 oz strawberry syrup
- 1/4 oz root beer liqueur
- Garnish with a strawberry
— No. 76 —
Blueberry Hill
- 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
— No. 55 —
The Turning Leaf
- 1 1/2 oz Magellan Blue Gin
- 1 oz fresh pear juice
- 1/2 oz fresh lemon juice
- 1/2 oz fall simple syrup
- Top with ginger ale
- 1 pear slice
— No. 49 —
Jack O’ Lantern
- ¾ oz Brandy
- ¾ oz Captain Morgan Rum
- ½ oz Grand Marnier
- 4 bar spoons of pumpkin puree
- ½ fall simple syrup
- 1 egg white
- Garnish with grated nutmeg
— No. 45 —
Oregon Trace
- 2 oz Buffalo Trace bourbon
- 3/4 oz Clear Creek Pear Brandy
- 1/2 oz fall simple syrup
- 1 bar spoon of fresh lemon juice
- 2 dashes Post Prohibition orange bitters
- 1 pear slice
— No. 34 —
The Norma Jean
- 2 oz gin
- 1/2 oz Cynar
- 3/4 oz lemon juice
- 1/2 oz simple syrup
- Handful of mint
— 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