- 2 oz vodka
- 1/2 oz honey syrup (1:1)
- 1 oz freshly juiced tomato
- 2 watermelon chunks for muddling
- 3 basil leaves for muddling
- Couple dashes of balsamic vinegar
- Garnish with a cherry tomato and a basil leaf
- 2 oz Mt. Gay Rum
- 1 oz freshly juiced cantaloupe
- 1/2 oz house made orgeat
- 1 egg white
- 4 spearmint leaves
- 4 pineapple mint leaves
- 1 pineapple sprig garnish
- 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 Infused Rye Whisky with organic stone ground mexican Taza chocolate
- 3/4 oz Galliano
- 1/4 oz gomme syrup
- 4 dashes Bitter Truth Xocolatl Mole Bitters
- Garnish with an orange peel
- 1 1/2 oz Bluecoat American Dry Gin (Pennsylvania)
- 3/4 oz Aperol
- 3/4 oz fresh lemon juice
- 1/2 oz demerara syrup (2-1)
- 1/4 oz Marie Brizard White Créme de Cacao
- 2-3 dashes Angostura Bitters
- 2 cucumber wheels (not muddled)
- 1 heavy pinch of salt
- 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
- 2 oz Buffalo Trace Bourbon
- 1/2 oz Campari
- 1/2 oz Noilly Prat Sweet Vermouth
- 1 oz fresh grapefruit juice
- 2 sprigs of rosemary
- 1 grapefruit twist
- 1 1/2 oz espresso (doesn't need to be chilled)
- 1 oz of Faretti Biscotti Famosi
- 3/4 oz lemon infused vodka
