Let's Drink About It

Dangerous Affair1 oz Gold rum.5 oz Jamaican rum, Smith & Cross.5 oz  Creme de Peche.5 oz Sweet vermouth, Carpano Antica Formula.25 oz Campari.25 oz Lemon juice1 ds Bitters, Fee Brothers Lemon Stir all except bitters with ice. Garnish with orange peel. 1 drop of lemon bitters on top. Brooklyn2 oz rye or other whiskey1 oz dry vermouth.25 oz maraschino liqueur.25 oz Amer Picon, or a few dashes Angostura or orange bitters Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass. Blushing Betty1 oz fresh juice from 1 pink grapefruit1.5 oz bourbon.5 oz simple syrup Fill a cocktail shaker 2/3 full with ice. Add grapefruit juice, bourbon, and simple syrup. Shake vigorously until well chilled, about 20 seconds. Strain into ice-filled rocks glass, garnish with grapefruit wedge if desired. Sweet and Vicious2 Fuji Apple Slices2 oz Rye.5 oz Dry Vermouth.5 oz Amaro Nonino1 tsp Maple Syrup Muddle the apple slices. Add the remaining ingredients and stir with ice. Double strain int

Bitters & Smoke (Portland Hunt & Alpine Club)1 oz Tequila1 oz Cynar.5 oz Fernet Branca.5 oz mezcal Add ingredients to a mixing glass and stir with ice to chill. Strain into a chilled glass; garnish. Red Velvet (PDT)2 oz coconut water1 oz Bulleit Bourbon.25 oz John D. Taylor’s Velvet FalernumPeychauds Bitters Stir with ice, then strain into a chilled coupe. Float 4 dashes of Peychaud’s Bitters over the surface. Lonesome Dove1.5 oz Bourbon1 oz Lemon juice1 oz Honey syrup.25 oz Allspice Dram5 Blackberry Combine lemon and blackberries. Muddle. Add remaining ingredients. Shake. Serve in rocks glass over ice. Black Bird Shot.5oz Jamieson (or Irish whiskey).5oz Amaro Montenegrosplash of Fernet Branca Pour ingredients into a glass! Can be batched and kept chilled, but there is more flavor at room temperature.

The Money Penny2 oz dry gin.75 oz fresh grapefruit juice.5 oz dry vermouth.25 oz rich simple syrup (2:1)1 dash Grapefruit Bitters Shake ingredients with ice until well chilled and strain into a chilled cocktail glass. Garnish with a grapefruit twist. Triple DaiquiriTop: Standard Daiquiri1.5 oz White Rum1 oz Lime juice.5 oz Simple syrup Middle: Hemmingway Daiquiri2 oz White rum.75 oz fresh grapefruit juice.5 oz fresh lime juice.25 oz Marschen liqueur.25 oz simple syrup Bottom: Anejo Daiquiri1.5 oz Aged Rum1 oz Lime Juice.5 oz simple syrup With each drink combine over ice and shake until well chilled. Fine strain into chilled coups, and stack the glasses from bottom to top. Macadamia Nut Chi Chi4 oz Vodka2 1/2 oz macadamia nut liqueur8 oz pineapple juice2 oz coconut cream2 cups ice Add all ingredients to a blender. Blend until smooth. Pour into two tiki mugs. Garnish with an umbrella. Sparkling Bourbon Pear2 oz Bourbon Pear Mixer*1.5 oz chilled sparkling wine (from 1 bottle)Ground cloves for garnish Fill each

Swollen Gland2 oz Berkshire Mountain Distillers’ Greylock Gin.5 oz orange juice.25 oz Yellow Chartreuse4 dashes Peychaud’s Bitters Shake with ice and fine-strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe.Garnish with a cucumber ribbon on a pick. The Dreamer1 oz Amaro Montenegro.5 oz rye whiskey.75 oz fresh lemon juice.25 oz Demerara syrupGinger beer Shake all ingredients with ice and strain into an ice-filled Collins glass. Top with ginger beer and garnish with an orange slice. Mid-Century Zombie1 oz 151 Demerara Rum1 oz Gold Puerto Rican Rum1 oz Lemon Juice1 oz Light Puerto Rican Rum1 oz Lime Juice1 oz Passion Fruit Syrup1 oz Pineapple Juice1 tsp Demerara Syrup1 Dash Angostura Bitters Shake with crushed ice, pour unstrained into a tall glass and garnish with a mint sprig. Sharky's Revenge.75 oz White Martinique Rhum.75 oz Angostura bitters.75 oz Ginger syrup.75 oz lime juice Shake ingredients until very cold and fine strain into a chilled cocktail glass. Autumn Wassail1.5 oz Louis Royer Force

Breakfast Martini1.75 oz Navy Strength Gin.75 oz Fresh lemon juice1 spoon Orange marmalade.75 oz Cointreau or Triple sec Shake ingredients with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange twist. The Dernier Mot Cocktail (El Cobre, New York City).75 oz Rhum Agricole.75 oz Green Chartreuse.75 oz Maraschino Liqueur.75 oz fresh lime juice Shake until well chilled and double strain into a chilled cocktail glass. No garnish. Boo Radley2 oz Bulleit Bourbon.75 oz Cynar.5 oz Cherry Heering
Lemon or orange peel to garnish Add all ingredients to a mixing glass, add ice, and stir until chilled. Strain into a chilled coupe or cocktail glass. Garnish with a lemon or orange peel. Brandy Alexander2 oz Brandy.5 oz dark Creme de Cacao.5 oz heavy creamwhole nutmeg Combine brandy, crème de cacao, and heavy cream in a shaker with ice and shake vigorously. Strain into a cocktail glass and grate nutmeg over top, to taste.

DIY Orange Soda4 oranges or 2 cups fresh orange juice1 lime1 cup granulated sugarLemon lime seltzer water Zest the oranges and the lime and add all of the zest to a medium sauce pan. Now juice the oranges, adding the juice to the pot. You need 2 cups fresh orange juice. Add the sugar. Bring the mixture to a boil over medium heat. Once at a boil, reduce the heat to a simmer and cook for about 8 to 10 minutes, or until the syrup has reduced by about 1/3. Remove the syrup from the stove and let cool slightly. Pour the syrup through a fine mesh strainer into a glass jar. Discard the pulp and zest from the strainer and place the jar in the fridge until the liquid is cold, about one hour. When you're ready for a drink, mix one part syrup and two parts seltzer in a glass filled with ice. Stir it up and serve with an orange slice if desired. Enjoy! Vieux Carre.75 oz rye whiskey.75 oz sweet vermouth.75 oz cognac2 dashes Peychaud's bitters2 dashes Angostura bitters1 barspoon Benedictine2 lemon twist, for garnish Stir

Cienfuegos Shake6 mint leaves.75 oz simple syrup
2 oz aged rum.5 oz Bénédictine
1 oz fresh lime juice
3 dashes Angostura In a shaker, muddle the mint with the simple syrup. Add the remaining ingredients, shake with ice to chill and double strain into a chilled coupe. Hot Lemon Rum Toddy1 cup hot waterJuice of .5 lemon1 teaspoon fresh lemon zest
1 Pinch freshly grated nutmeg.5 cinnamon stick1 tablespoon fresh ginger, peeled and sliced (cherry-tomato size).5 teaspoon butter2 tablespoons brown sugar1 oz dark rum In a small pot over medium heat place all ingredients except rum. Simmer for about 5 minutes. In a large mug pour about 1-2 fingers of dark rum. Pour contents of small pot through a strainer into the mug. Serve hot. Naked And Famous.75 oz mezcal.75 oz Aperol.75 oz Yellow Chartreuse.75 oz fresh lime juice Combine all ingredients in a shaker, add ice and shake until well chilled. Strain into a chilled cocktail glass. Garnish with a lime wedge. Transformation2 oz light rum1 oz orange juice2 oz blackberry

Trick Or Negroni1 oz gin1 oz sweet vermouth1 oz Gran Classico or Campari1 large eggOrange peel Dry shake all ingredients and then add ice and shake vigorously. Fine strain into an empty, chilled rocks glass. Garnish with the peel. Bloody Orange Cocktail1 oz vodka.5 oz Licor432 oz Orangina.75 oz raspberry syrup*orange wedge for garnishplastic syringes (available at party stores) Fill syringe with raspberry syrup. Add vodka and Licor43 to a shaker with ice, shake until very cold (about 20 seconds). Add Orangina and stir. Pour into ice filled glasses, garnish with the orange wedge and place filled syringes in drinks. *Raspberry SyrupPuree 2 cups of fresh raspberries in a food processor. Press the puree through a fine mesh strainer to extract the pulp, then discard the seeds. Place the puree in a small saucepan with 1/4 cup of sugar. Heat over medium-low heat, stirring frequently until thick and dark (about 10 minutes) and let cool. Black Martini2 oz Black Vodka.5 oz Dry VermouthOrange peel for garnish Stir ing

The Legend Continues (Péché, Austin)1 oz dark rum1 oz coffee liqueur (Jenkins uses St. George Spirits’ NOLA Coffee Liqueur).75 oz fresh orange juice.5 oz orgeat1 whole egg (pasteurized if you like) Shake the rum, coffee liqueur, orange juice, orgeat and egg together until the ingredients are emulsified. Add ice and shake to chill. Strain into a coupe and garnish with espresso beans. Permanent Holiday (Isla, Austin)1 oz bourbon1 oz Averna amaro.5 oz Licor 431 oz grapefruit juice.5 oz passion fruit syrup.5 oz fresh lime juiceGrapefruit peel and mint sprig for garnish Combine all ingredients in a shaker. Add crushed ice and shake. Pour the contents into a tall glass or tiki mug. Garnish and serve with an umbrella. Zim Zala Bim (Jamie Boudreau)2 oz Reposado Tequila2 tsp Orange Bitters2 tsp St. Germain1 tsp Superfine sugar or simple syruplemon twist Stir the ingredients with ice until well chilled and fine strain in to a chilled cocktail glass. Express the oil from the lemon peel over the drink and discard the p

Hotel D'Alsace (PDT)2 oz Bushmills Irish Whiskey.5 oz Cointreau.5 oz Bénédictine1 sprig rosemary Muddle the liqueurs and bottom half of rosemary sprig, then add whiskey. Stir with ice until well chilled and fine-strain over one large ice cube in a chilled rocks glass. Garnish with the tip of the rosemary sprig. GT Swizzle2 oz overproof gin.5 oz fresh lime juice.5 oz tonic syrup (or tonic water, to taste)
2-3 dashes tonic bitters (optional)
3 thin wheels fresh lime (save one as garnish) Add liquid ingredients (except bitters) to a Collins glass and fill halfway with crushed ice. Nestle two of the lime wheels against the interior of the glass, and add crushed ice to hold in place and to fill. Use a swizzle stick or a barspoon to swizzle the drink until a thin film of ice coats the outside of the glass. Add more crushed ice to fill, and garnish with the final lime wheel. Dash bitters onto the ice. Serve with a straw. Jet Pilot1 oz Jamaican rum.75 oz gold Puerto Rican rum.75 oz 151-proof demerara rum.5 oz grape

Bubbaloo2.25 oz Pisco.5 oz Carpano Antica.5 oz Apricot Liqueur3 dashes Peruvian bitters Stir with ice until well chilled and strain into a chilled coupe. Le Metro2 oz Cognac1 oz creme de cassis.5 oz lemon juiceSeveral dashes of Pechauds bittersBrandied cherries for garnish Shake ingredients with ice until well chilled and strain into a chilled cocktail glass with the cherries in it. Blonde Manhattan1.75 oz Moonshine1 oz Carpano Antica.5 oz Cointreau3 dashes Orange Bitters1 lemon twist for garnish. Stir the ingredients in ice until well chilled. Strain into a chilled coupe or over ice in a rocks glass. Garnish. Bloody Orange Cocktail (via)1 oz vodka.5 oz Licor432 oz Orangina.75 oz raspberry syrup*orange wedge for garnishplastic syringes (available at party stores) Fill syringe with raspberry syrup. Add vodka and Licor43 to a shaker with ice, shake until very cold (about 20 seconds). Add Orangina and stir. Pour into ice filled glasses, garnish with the orange wedge and place filled syringes in drinks. *Raspbe

P & P Pisco (Casey Robinson)1 oz pisco1 oz Pimm’s No. 1.25 oz maraschino liqueur.5 oz fresh lime juice.5 oz fresh lemon juice.25 oz rich simple syrup (2:1)3 dashes Angostura bittersChilled ginger beer, to tastemint sprigcucumber wheellemon slice Combine ingredients in a shaker with ice and shake until well chilled. Strain into a Collins glass filled with crushed ice. Top with ginger beer and garnish with the mint sprig, cucumber wheel and lemon slice. Mezzin Wit Ya (Salt, Boulder)2 dashes olive oilSlice of serrano pepper2 oz Sombra Mezcal.5 oz St. Germaine.5 oz Green Chartreuse.5 oz agave nectar1 oz lime juiceFresh ground black pepper Muddle the olive oil, serrano pepper and agave in a mixing glass. Add the Mezcal, St Germain, Chartreuse and lime juice. Shake with ice until well chilled. Strain over ice and garnish with a lime wheel and a few grinds of pepper. Melons Rising1.5 oz gin.5 oz overproof rum.5 oz Aperol.5 oz watermelon syrup (equal parts fresh, strained watermelon juice and sugar).75 oz fresh

Green Bicycle.5 oz St. Germain.5 oz Green Chartreuse4 oz Prosecco or cavaLemon twist for garnish Stir the St. Germain and Chartreuse with ice until well chilled. Strain into a chilled cocktail glass and top with the bubbly. Garnish with the twist. Rural Juror (Heartland Restaurant)2 oz gin1 oz lemon juice.75 oz apricot liqueur.25 oz Peychaud's bitters Combine ingredients in a shaker with ice, shake until well chilled, then strain into a chilled cocktail glass. Joy Deivision (Phil Ward)2 oz Dry Gin1 oz Dry Vermouth.5 oz Cointreau3 dashes Vieux Pontarlier Absinthe Stir ingredients with ice until well chilled, then strain into a chilled cocktail glass. Garnish with a lemon twist. Passion Fruit Rum Punch (Simon Difford)1.5 oz Overporof White Rum.75 oz fresh lime juice.5 oz simple syrup (2:1).5 oz passion fruit syrupTop with champagne.5 passion fruit Scoop the flesh of the passion fruit into a shaker, add the rum, juice and syrups. Shake with ice until well chilled and strain into a glass filled with crushed ice

Champs-Élysées2 oz Champagne Cognac VSOP.75 oz lemon juice.5 oz Green Chartreuse.25 oz simple syrup1 dash Angostura Bitters Shake with ice until well chilled and fine strain into a chilled cocktail glass. Garnish with a lemon peel. Junior2 oz Rye.75 oz lime juice.5 oz Benedictine2 dashes angostura bitters Shake with ice and strain into a chilled coupe. Paris Between The Wars.75 oz Campari.75 oz Scotch.5 oz fresh lemon juice.5 oz simple syrup (1:1)3 oz dry hard cider Shake all ingredients except the cider in a tin with ice until chilled. Strain into a chilled flute. Top with the cider and twist the lemon peel on top before using as a garnish with a lemon peel. Prairie Oyster1 whole egg1 oz vodka2 dashes of vinegar1 teaspoon Worcestershire sauce1 teaspoon ketchup2 dashes of Tabasco saucePinch of salt and pepperCarefully crack the egg into an old-fashioned glass, taking care not to break the yolk. Add the remaining ingredients and drink in one gulp. Luau (PDT).75 oz Wray & Nephew Overproof Rum.75 oz Apple

Cucumber-Jalapeño Margarita2 oz blanco tequila.5 oz triple sec.5 oz fresh lime juice.75 oz agave syrup (1:1)3 fresh jalapeño wheels3 fresh cucumber wheels In a shaker, muddle the jalapeño and cucumber. Add the remaining ingredients and shake with ice. Strain into an ice-filled glass and garnish. Sidecar2 oz Remy Martin VSOP Cognac.75 oz Cointreau.75 oz Lemon Juice.25 Simple Syrup Shake with ice until well chilled and fine-strain into a chilled coupe, rimmed with sugar. Mockscow Mule4 oz Ginger beer1.5 oz fresh lime juice1.5 oz Seltzer Build in a copper mug or glass filled with crushed ice. Stir to combine and garnish with a lime wedge. Dry and Spicy Daiquiri (via Mulberry Project)2 oz white rum1 oz fresh lime Juice.75 oz simple syrup (1:1)6 fresh 1-inch watermelon cubes1 Thai chile pepper, dried In a shaker, muddle the watermelon and dried chili pepper. Add the remaining ingredients and shake with ice until well chilled. Fine-strain into an ice-filled glass and garnish with a watermelon wedge.

Salty Dog5 oz grapefruit juice1.5 oz gin.25 tsp salt Pour all ingredients over ice cubes in a highball glass. Stir well and serve. You can substitute vodka for gin, and that's probably more traditional. Psychadelic Fur1.5 oz Rhum Barbancourt Reserve Speciale, Aged 8 Years.5 oz Fernet Branca1 oz strawberry syrup1 oz ginger syrup2 dashes of Peychaud’s bittersCucumber ribbon for garnish Combine ingredients in a shaker with ice and shake to chill. Strain into an ice-filled Collins glass and garnish. Blue Ricardo1.5 oz white rum.75 oz fresh lemon juice.5 oz coconut syrup.5 oz passionfruit syrup.5 oz fresh pineapple juiceblue curaçao Combine all ingredients and shake with crushed ice. Strain into a tall glass filled with crushed ice, top with blue curaçao and garnish with a lemon wheel and a straw. Green Ghost2 ounces gin1/2 ounce Green Chartreuse1/2 ounce fresh lime juice, from 1 lime Combine ingredients in a cocktail shaker with ice and shake until well chilled. Fine strain into a chilled cocktail glass.

Oaxaca Old Fashioned1.5 oz reposado tequila.5 oz mezcal1 tsp agave nectar2 dashes mole bittersOrange Twist Combine ingredients in a mixing glass and fill with ice. Stir well to chill, and strain into glass filled with ice. Twist an orange peel over drink and use as garnish. Play Mercy.75 oz Aperol.75 oz Cocchi Rosa.75 oz St. Germain.75 oz fresh lemon juice3-4 oz club soda Combine all ingredients, except the club soda, and shake with ice. Strain into an ice-filled glass, top with soda and garnish. In-Sandiary1 cup cubed ripe watermelon, seeds removed2 oz blanco tequila.5 oz fresh lime juice.25 oz simple syrupiceChili salt mixture* Rim a chilled cocktail glass with chili salt mixture by placing the edge in lime juice and then in the chili salt. Juice watermelon or muddle well in a cocktail shaker to yield 2 ounces watermelon juice. Strain and discard solids. Add 2 ounces watermelon juice, tequila, lime juice, and simple syrup to a cocktail shaker and fill with ice. Shake well. Fill rimmed serving glass with i

Whiskey Cobbler2 oz Bourbon.25 oz sugar syrupfresh raspberries and blackberries2 dashes peach bitters Shake all ingredients including five berries hard with ice and strain in to a collins glass filled with crushed ice. Top off with soda water and garnish with fresh raspberries and blackberries. Serve with a straw. Clover Club1.5 oz gin.75 oz fresh lemon juice2 tsp. raspberry syrup1 fresh egg white Combine ingredients in a shaker and shake without ice for 10 seconds. Add ice and shake vigorously for at least 10 seconds. Strain into a chilled cocktail glass. Blackthorn1.5 oz Plymouth Gin.75 oz Plymouth Sloe Gin.75 oz Carpano Antica Sweet Vermouth2 dashes house orange bitters Stir with ice and stain into a chilled coupe. Garnish with an orange twist. Coin Toss2 oz Scarlet Ibis rum.75 oz Carpano Antica Formula vermouth.25 oz yellow Chartreuse.25 oz Bénédictine2 dashes Peychaud’s bitters Stir all ingredients with ice and strain in to a cocktail glass. Safe Sex on the Beach3 oz cranberry juice3 oz grapefruit juic

Field Cocktail2 oz Pierre Ferrand Ambre Cognac1 oz Noilly Prat Dry Vermouth.75 oz Pineapple juice Stir with ice and strain in a chilled coupe. Garnish with a pineapple leaf. Queens Park Swizzle3 oz Demerara Rum1 oz Fresh Lime Juice.5 oz Demerara Sugar Syrup4 to 6 Mint Leaves Swizzle everything in a double old-fashioned glass partly filled with crushed ice. Add more crushed ice to fill. Swizzle again until glass frosts. Garnish with a mint sprig and your spent lime shell. Samba2.0 oz Cachaca1.0 oz cane sugar syrup3 dashes Bittered Sling Lem Marekesh Bitters (lemon bitters will work)0.5 Aperol or Campari1 lime151 proof rumCinnamon, sugar and nutmeg to garnish Fill an Old Fashioned glass with crushed ice. Muddle one whole lime cut in quarters. Add Cacacha, cane sugar syrup and bitters. Strain the mixture over the crushed ice and drizzle with a half ounce of Aperol or Campari. On top of the drink, fill a spent lime shell with 151-proof rum and dust it with cinnamon, sugar and nutmeg. Set on fire. The Journey1.5

Muddled Mission1.5 oz Anchor Junipero gin1 oz St. Germain.75 oz lemon juice.25 oz Yellow Chartreuse2 fresh strawberries In a shaker, gently muddle a hulled strawberry. Add the remaining ingredients and shake with ice until well chilled. Strain into a chilled coupe. Garnish with a slice of strawberry. Navy Fizz1.5 oz London Dry Gin.75 oz Campari.75 oz Lemon Juice.25 oz Simple Syrup (2:1).5 Nectarine / Peach2 rosemary sprigs (2in)soda water Muddle nectarine/peach, a rosemary sprig and simple syrup in your shaker. Add the remaining ingredients and shake with ice. Fine strain into an ice-filled Collins glass. Top with soda water and garnish with another rosemary sprig. Lawn Dart1 oz Blanco Tequila1 oz Tanqueray Gin.75 oz Lime Juice.75 oz Agave Syrup.25 oz Green Chartreuse1 5inch slice green bell pepper Muddle the bell pepper and agave syrup. Add everything else then shake with ice and fine strain into a chilled collins glass filled with ice. Garnish with an umbrella and a lime wheel. Rum Runner1.5 oz Spiced rum.5