— No. 154 —

Spagett

3/4 fresh squeeze lemon
3/4 Aperol
Miller High Life

— No. 149 —

Baku

1 1/2 oz rye
1/2 ozmacadamia orgeat
1/2 oz yuzu juice
3 dashes Japanese chili lime bitters
Splash of cream soda
Garnish with a lemon twist

— 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

— No. 135 —

City Paper Cocktail

2 oz Boyd and Blair Vodka
1/2 oz Galliano
1/4 oz honey syrup
5 dashes of Peychaud's Bitters
6-8 Thai basil Leaves
Top with grapefruit soda
Garnish with a sprig of Thai basil

— No. 134 —

The Fencer

1 1/2 oz Bluecoat Gin
3/4 oz Cocchi Americano
1/2 oz Campari
1/2 oz grapefruit hop syrup
2 dashes of Post Prohibition Pick Me Up Bitters
Garnish with a grapefruit twist

— No. 132 —

Hemingway Daiquiri

2 oz white rum (Havana Club if you got it)
3/4 oz fresh grapefruit juice
1/2 oz fresh lime juice
1/4 oz Luxardo Maraschino Liqueur
1/4 oz simple syrup 1:1
Garnish with a grapefruit twist

— No. 131 —

Corpse Reviver #2

1 oz Old Tom gin
3/4 oz Cointreau
3/4 oz Lillet Blanc
3/4 oz fresh lemon juice
An absinthe rinse
Garnish with a Luxardo cherry

— No. 130 —

Signs of Spring

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

— No. 129 —

Bee’s Knees

2 oz Barr Hill Gin
3/4 oz fresh lemon juice
3/4 oz honey simple syrup 1:1
Garnish with a lemon twist

— No. 124 —

El Comediante

November 15, 2012

2 oz red bell pepper infused rum
1/2 oz ginger syrup
1/2 fresh lime juice
1 oz ginger ale
red wine float
1 mint sprig for garnish