— No. 28 —
Summer Cup
- 1 1/2 oz gin
- 1/2 oz Dimmi Liquore di Milano
- 1/2 oz yellow Chartreuse
- 1/2 oz lemon juice
- 2 oz quality tonic water
- thinly sliced cucumber to garnish
Summer
— No. 24 —
Monk Antrim’s Manila Hotel Mint Julep No. 1
- 3 3/4 oz bourbon or rye whiskey
- 2 bar spoons of Demerara rum or Barbados rum
- 1/4 oz sugar
- 1 oz water
- 6 sprigs of mint and 1 fresh mint bunch
- 2 slices pineapple
- 4 scarlet cherries
— No. 20 —
Artemis Flower
- 2 oz bourbon
- 3/4 oz demerara syrup (2:1)
- 1/2 oz fresh lime juice
- 1/2 oz Sambuca (Valdez uses Averna)
- 2 sprigs of fresh thyme
- 1 strawberry, halved
- club soda
— No. 19 —
Basil Smash
- 1 oz vodka
- 1/2 oz reposado tequila
- 1/2 oz agave syrup
- 1 dash orange bitters
- 3 basil leaves
- 1 whole clove
- 5 dashes Angostura bitters
- Grapefruit soda
— No. 18 —
Sazerac
- 2 oz rye whiskey
- 5 dashes Peychaud’s bitters
- 1 sugar cube
- Splash of water
- Herbsaint wash
- 1 lemon twist
— No. 16 —
Martini
- 3 oz gin or vodka
- 1/2 oz dry vermouth
- 1 dash orange bitters
- lemon twist or olive
— No. 15 —
Turf Cocktail No. III
- 1 1/2 oz Old Tom gin
- 1 oz dry vermouth
- 2 bar spoons of absinthe or Pernod
- 2 bar spoons maraschino liqueur
- 1 dash orange bitters
— No. 13 —
Last Word
- 3/4 oz gin
- 3/4 oz green Chartreuse
- 3/4 oz maraschino liqueur
- 3/4 oz fresh lime juice
— No. 12 —
Negroni
- 1 oz gin
- 1 oz Campari
- 1 oz sweet vermouth
- 1 orange twist
— No. 11 —
Parkside Fizz
- 2 oz Citrus Vodka
- 3/4 oz Lemon Juice
- 1/2 oz Orgeat
- Muddled Mint