Let's Drink About It

A Farewell to Hemingway2.25 oz Kirsch1.5 oz Fresh Lime Juice.25 oz Cherry or Raspberry SyrupLime Peel Spiral, for garnish Shake with ice, then pour unstrained into a collins glass. Drop in a lime peel spiral and top with club soda. should have been salty and bitter This is, according to Baker, "a sort of Kirsch Collins," which he invented for his friend Ernest Hemingway before sending him and bullfighter Sidney Franklin "off on the plane for New York, & Loyalist Spain.” Aperol Spritz2 oz Aperol1 oz Prosecco1 oz club soda.5 oz Orange Juice Build in a rocks glass. Add ice and stir. Garnish with half an orange wheel. Terroir & Peace2 oz mushroom-infused gin*1 oz Dolin dry vermouth.25 oz thyme syrup**lemon peel Combine infused gin, vermouth, and thyme syrup. Stir and strain into a chilled coupe glass. Lemon peel expressed and discarded. * Mushroom-infused gin: Fill a quart-sized Mason jar 1/2 to 2/3 full with mushrooms, ideally chanterelles. Fill rest of the jar with gin and let sit for up to two weeks. *

Jupiter Cocktail1.5 oz Gin.75 oz Dry vermouth1 tsp. Creme de violete1 tsp. Orange juice1 Scoop crushed ice Mix all ingredients in a shaker or blender with ice. Shake or blend. Strain the mixture into a chilled cocktail glass. Steve-O's Tuxedo1.75 oz Plymouth Gin.75 oz Lemon juice.5 oz Simple Syrup1 Egg white1 dash Reagan's Orange Bitters No. 61 Orange twist for garnish Pour the gin, egg white, juice, syrup and bitters into a shaker. Dry shake. Add ice and shake vigorously for at least 45 seconds. Strain into a chilled cocktail glass and garnish with the orange twist. Edgewood1.5 oz Plymouth Gin1 oz Grapefruit juice.5 oz Punt e Mes.5 oz Lillet Blanc Shake with ice and strain into a chilled coupe. Garnish with a pinch of kosher salt.

Churchill’s Breakfast1.5 oz Rye whiskey.5 oz cold brew coffee1 cinnamon stick.33 oz Grade B maple syrup2 dashes Angostura bitters Toast a cinnamon stick on an open flame until it smokes, and place it under an overturned, chilled coupe filling it with smoke. Shake other ingredients with ice until well chilled and strain into the coupe. Drop the cinnamon stick in for garnish. La Louche1.5 oz Hendricks Gin1 oz Lillet rouge.5 oz lime juice.25 oz Yellow Chartreuse.25 oz simple syrup. Shake with ice and strain into a chilled coupe. No garnish. Hemingway Daiquiri2 oz white rum.75 oz fresh lime juice.5 oz Maraschino liqueur.5 oz fresh grapefruit juice Shake with ice until well chilled and strain in to a chilled coupe. Garnish with a lime wheel.

Painkiller2 oz Pusser’s Rum4 oz Pineapple juice1 oz Orange juice1 oz Cream of coconut Add all ingredients to an ice-filled hurricane glass and stir to combine. Garnish with an orange wedge, a cherry and a grate of nutmeg. Royal Hawaiian1.5oz Gin.5oz fresh lemon juice1oz pineapple juice.5oz Orgeat Shake all ingredients with ice and strain into a small cocktail glass. No garnish. Purple Rain1.5 oz Maker’s Mark Bourbon.75 oz Blandy’s Rainwater Madeira.5 oz lemon juice.5 oz pineapple juice.5 oz Crème De Violette Shake with ice and fine-strain into a chilled coupe. Garnish with a brandied cherry. Head Spin1.5 oz Cabeza Blanco tequila.5 oz Santa Teresa Orange Liqueur.75 oz Lime Juice.5 oz Orange Juice.75 oz Kumquat Cordial.25 oz Vanilla SyrupSplash of Club Soda Shake all the ingredients (except the club soda) with ice, then strain into a large coupe. Top with club soda and garnish with the lie wheel. Kumquat CordialIn a blender (or food processor) combine 1 cup granulated sugar, 1/2 cup of thinly sliced kumquats, 1

The Scofflaw Cocktail1 oz rye whiskey1 oz dry vermouth.25 - .75 oz grenadine (to taste).5 oz lemon juice1 dash orange bitters In a glass filled with ice, mix all the ingredients. Shake and strain into a chilled cocktail glass. Primavera2 oz Krogstad Aquavit.75 oz Cointreau.75 oz Lemon juice2 1.5 inch asparagus tips.1 .25 inch slice fennel bulb1 2 inch celery stalk Muddle the cointreau and vegetables. Add everything else then shake with ice and fine strain into an absinthe-rinsed coupe. Garnish with an orange twist. Prairie Oyster1 whole egg1 ounce vodka2 dashes of vinegar1 teaspoon Worcestershire sauce1 teaspoon ketchup2 dashes of Tabasco saucePinch of salt and pepper Carefully crack the egg into an old-fashioned glass, taking care not to break the yolk. Add the remaining ingredients and drink in one gulp.

Slow Fade1 oz mezcal1 oz blanc vermouth1 oz Campari1/8 oz elderflower liqueur1 dash Angostura bitters Stir ingredients with ice until well chilled and strain into a rocks glass with a large chunk of ice. Garnish with a grapefruit peel. Cu-ban-ita1 cup crushed ice1 oz english cucumber, peeled and diced1 oz silver tequila1 oz creme de banana liqueur.5 oz Grand Marnier.5 oz key lime juice2 teaspoons granulated sugar Blend all ingredients in a blender until smooth. Serve into a margarita glass rimmed with lime juice and granulated sugar. Garnish with a slice of cucumber drizzled with lime juice and dipped in granulated sugar The Soother1 oz Cognac1 oz Jamaican rum.5 oz orange curaçaoJuice of 1/2 lemon1 tsp. apple juice.5 tsp. simple syrup (1:1) Combine all ingredients and shake with ice to chill. Strain into a chilled glass and garnish. Watermelon Strawberry Coolermakes 2 approximately 8-ounce drinks4 cups cubed watermelon1 cup hulled strawberries1/2 peeled lime (or juice from 1/2 lime)2 teaspoons chia seeds6 min

City of Gold Sling1.5 oz Hayman's Old Tom Gin.5 oz 12yr El Dorado rum.75 oz Donn's spices #2*1 dash absinthe.5 oz Lime Juice.25 orgeat1 dash Peychaud's bitters Shake all the ingredients in a shaker w/ ice then strain into a highball glass filled with ice cubes. Garnish with a pineapple wedge. *Donn's spices #21 Part Vanilla syrup*1 Part Allspice dram *Vanilla syrupSplit Tahitian vanilla bean in half lengthways and place in a sauce pan. Add 2 cups of water and 2 cups of super fine sugar. Bring to a boil, stirring occasionally. Lower heat cover and let simmer for 4 minutes. Remove from heat and let stand overnight. Strain through a cheesecloth lined sieve. Gin and Juice Swizzle (via redditor MatthewAHuman)2 oz gin.5 oz Cointreau1 oz lemon juice1 oz grapefruit juice.75 oz rich simple syrup (2:1)Fresh mintPeychaud’s bitters Add roughly 10 mint leaves and the syrup to the bottom of a tall glass and gently muddle. Add lemon juice, grapefruit juice, gin, and Cointreau. Fill glass with crushed ice and swizzle the dri

Salted Caramel Milkshake1 pint vanilla bean ice cream1/2 cup whole milk1/4 cup salted caramel sauce* Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth. *Salted Caramel Sauce1 cup sugar1/4 cup water3/4 cup heavy cream3 1/2 tablespoons unsalted butter1 teaspoon gray sea salt, crushed or kosher salt In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. S’mores8 marshmallows2 cups chocolate ice cream.25 cup milk1 tsp vanillapinch of saltgraham crackers Broil the marshmallows on foil, turning, until browned. Blend the ice cream,milk, vanilla, salt and

Bronx2 oz gin.5 oz dry vermouth.5 oz sweet vermouth1 oz fresh orange juice Combine all ingredients in a shaker with ice, shake, strain into a chilled glass and garnish with an orange twist. Ephemeral2 oz. Old Tom Gin1 oz Dolin's Blanc Vermouth1 bar spoon St. Germain1 dash celery bitters Stir with Ice and strain into a chilled coupe. Garnish with a grapefruit twist. Juliet & Romeo3 slices cucumber, sliced 1/8″ thick3 sprigs mintTiny pinch of salt2 oz. Beefeater gin.75 oz. fresh lime juice.75 oz Simple Syrup3 drops rose water3 drops Angostura bitters Muddle cucumber, and pinch of salt, add mint and gently bruise. Add remaining ingredients. Let sit for 30 seconds (time allowing). Shake. Strain into a chilled coupe glass. Garnish with 1 floating mint leaf and 1 drop rose water on top of leaf. Fernet Branca Cocktail2 oz gin.5 oz fernet branca.75 oz sweet vermouthFlamed lemon peel for garnish Stir with ice to chill and strain into a chilled cocktail glass.Garnish with a flamed lemon peel.

Tea Thyme Soda1 oz Tea Thyme syrup*.5 oz lemon juice1.5 oz bourbonSeltzer, cold, as neededSprig of fresh thyme or lemon wedge, for garnish Fill a 12-ounce glass halfway with ice. Add the syrup, lemon juice, and bourbon. Top the rest of the glass off with seltzer and stir gently to combine. Garnish with a sprig of thyme or lemon wedge. *Tea Thyme syrup1 cup water1 cup plus 2 tablespoons sugar6 bags black tea (pref. Darjeeling)1 to 2 teaspoons dried thyme or a handful of fresh thyme sprigs (about 1/4 ounce)One 1/2 inch stick cinnamon, broken Combine water and sugar in a small saucepan. Bring to a boil over high heat, stirring occasionally. Boil for 30 to 60 seconds, until the sugar has dissolved. Remove from heat. Add in the tea bags to steep, thyme, and cinnamon, then cover. Allow to come to room temperature. Strain through a fine mesh strainer into a glass jar, squeezing tea bags to extract as much syrup as possible. Store in an airtight container in the refrigerator for up to two weeks. Luis Buñuel Dry Marti

Matador NorteñoA few cilantro leaves2 ounces sotol.75 ounce pineapple juice.75 ounce lemon juice.5 ounce agave syrup6 dashes habanero bitters Muddle cilantro in a cocktail shaker. Add remaining ingredients. Add ice, shake briefly and strain into a glass. Pour back into the shaker, strain again into a stemmed cocktail glass and serve. Old Pal2 oz Rye.75 oz dry vermouth.75 oz Campari Stir with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange peel. Celine Fizz2oz Plymouth Gin.75 oz St. Germain.75 oz lemon juice.75 oz simple syrup1 egg whiteClub soda Dry shake all ingredients (except club soda), then shake again with ice. Double strain into a fizz glass then top w/ club soda. No garnish. La Luna1.5 oz Hendrick's Gin.75 oz Cucumber Juice*.75 oz Fresh Lime Juice.75 oz Mild Jalapeno Syrup*1.5 oz SodaGarnish: (Kosher) Salted Cucumber Spear Combine gin, cucumber, lime and syrup in a tall glass with ice. Top with soda, stir to combine. *Cucumber Juice: put whole, unpeeled cucumber

Bijou1 oz Gin1 oz Sweet Vermouth1 oz Green Chartreuse1 dash Orange Bitters Stir with ice until well chilled and strain into a chilled coupe. Garnish with a maraschino cherry and a lemon twist. Happy Honey Cocktail2 oz Brandy1 oz fresh grapefruit juice.5 oz honey syrup Shake all ingredients with ice and strain into a small martini glass. House of Payne3 Raspberries1.5 oz Dry Gin1 oz Sloe Gin1 oz Campari Muddle the raspberries in a mixing glass and add the other ingredients. Stir until well chilled and double strain into a a rocks glass with a big ice cube. Garnish with a raspberry. The Swindle2 oz Bourbon1 oz Simple syrup1 oz Lemon juice2 dashes Angostura Bitters2 dashes Peychaud's Bitters Add bourbon, simple syrup and fresh lemon juice to a Collins glass filled with crushed ice. Top with bitters and garnish with mint.

Blue Bird2 oz Gin1 oz blue curaçao.75 oz fresh lemon juice.25 oz orgeat Shake all ingredients with ice until well chilled and double strain into a chilled cocktail glass. Garnish with an orange twist. Greenpoint2oz. Rye whiskey1oz Punt e mesBarspoon yellow chartreuse1 dash angostura bitters Shake all ingredients with ice until well chilled and double strain into a chilled cocktail glass. Fresh Lime Soda1 small bottle club soda (really cold)Juice of 1 limeGinger syrup to taste To make the ginger syrup, combine the sugar & water over medium heat till the sugar dissolves, add the grated ginger & cook till the mixture reduces & is syrupy in consistency. Strain the grated ginger & store the syrup in a mason jar in the refrigerator for up to 1 week. Squeeze lime into tall glass. Add the club soda, sweeten with ginger syrup, Stir & serve! Ginger syrup1 cup freshly grated ginger1 cup sugar1 cup water Mix all ingredients in a small sauce pan and bring to a boil. Lower heat and simmer until the syru

Against All Odds1.5 oz Bushmills Irish Whiskey1.5 oz Channing Daughters Scuttlehole Chardonnay0.5 oz Rothman & Winter Orchard Apricot0.25 oz Rhum Clément Creole Shrubb Stir with ice and strain into a cocktail glass rinsed with Reposado Mezcal. Garnish with a pansy. Sloe and 'Loe1.5 oz Plymouth Gin0.75 oz Plymouth Sloe Gin0.75 oz aloe juice0.75 oz honey syrup0.75 oz lime juice Shake with ice until well chilled and strain into an ice filled highball glass. All Bets Are Off1.5 oz Sombra Mezcal.75 oz Dolin Blanc Vermouth.75 oz Yellow Chartreuse2 dashes Grapefruit bitters (The Bitter Truth) Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. Twist a piece of orange peel over the drink to express the oils and discard. Dayenu1.5 oz Kosher-for-Passover Gin or Vodka.75 oz Lemon Juice.25 oz Agave Nectar3 Tarragon Leaves2 large Strawberries2 oz Seltzer Muddle strawberries with tarragon in tin. Add all other ingredients other than soda and shake with ice. Fine

  Blood And Sand.75 ounce Scotch.75 ounce Cherry Heering.75 ounce sweet vermouth.75 ounce fresh blood orange juice Combine all the ingredients in an ice-filled cocktail shaker. Shake until well chilled and strain into a chilled cocktail glass. Garnish with a flamed peel from the blood orange.   Algonquin Cocktail1.5 oz Rye whiskey.75 oz Dry vermouth.75 oz Unsweetened pineapple juice Stir ingredients with ice—shaking will make the juice foam too much. Strain into a chilled cocktail glass. Garnish with a cherry. Ready Fire Aim1.75 oz Mezcal Joven1 oz Honey-Pineapple Syrup.75 oz Pineapple juice.5 oz Fresh lime juice3 dashes Hellfire Bitters Add all ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with a grind of pink peppercorn. *Honey-Pineapple Syrup2 cups Honey1 cup Water50 Pink peppercorns1 Pineapple, cubed Mix two cups of honey with one cup of hot water. In a separate container, crush together 50 pink peppercorns and a whole cubed pineapple. Add the two mi

Schrodinger’s Cat1.5 oz bourbon.5 oz mezcal.5 oz Lillet blanc3 slices peach.75 oz freshly squeezed lemon juice1 dash Angostura bitters.5 oz honey syrup Muddle peach slices in a cocktail shaker. Fill cocktail shaker with ice. Add Angostura, honey syrup, lemon, mezcal, Lillet, and bourbon. Shake vigorously. Double-strain in to a cocktail glass. Garnish with peach slice. Black & Tan.5 pint Stout beer like Guinness.5 pint Pale ale or Lager beer Pour the lager into a pint glass carefully so that you don’t raise a head. Fill the glass half way. Then pour the stout over the back of a spoon to fill the glass to the top. Asta Collins2 oz. vodka.5 oz. lime juice1 oz grapefruit juice.5 oz. simple syrup.5 oz campari Shake, strain, and top with soda water. Then garnish with a lime wheel. Missing In Action.75 oz Bourbon.75 oz Amaro Montenegro.75 oz Aperol1 oz Lime Juice Shake ingredients with ice. Double strain into a chilled cocktail glass. Garnish with a lemon twist.

  El Burro1.5 oz Reposado Tequila1 oz house ginger beer.75 oz lime juice.75 oz pineapple juice.5 oz simple syrup.25 oz Absinthe Shake with ice, then strain into a collins glass filled with ice. Garnish with a lime wheel and some candied ginger. Cupid's Cocktail1oz Peter Heering cherry heering1oz Peachtree Schnapps4 oz fresh orange juice Shake all ingredients and strain into an ice filled highball glass. Garnish with an orange slice. Resting Point1.5 oz Reposado Tequila.5 oz Yellow Chartreuse.5 oz Punt e Mes.5 oz lemon juice.5 oz agave syrup1 strawberry, trimmed Muddle the strawberry and then add the other ingredients. Shake with ice and strain into a chilled cocktail glass. Garnish with a strawberry. The Velvet Hammer.75 oz Triple sec.75 oz White crème de cacao2 oz fresh creamfreshly grated nutmeg Shake ingredients with ice until well chilled and strain into a cocktail glass.

Paper Plane.75oz Bourbon.75oz Amaro Nonino.75oz Campari.75oz Lemon Juice Shake ingredients with ice. Double strain into a chilled cocktail glass. Garnish with a lemon twist. Royal Smile1 oz gin.75 oz applejack or calvados.75 oz lime.75 oz grenadine Add all ingredients to shaker, fill completely with ice and shake vigorously. Strain into glass. A Furlong Too Late2 oz white rum4 oz ginger beer1 twist lemon peel Pour rum and ginger beer into a highball glass almost filled with ice cubes. Stir well, and garnish with a lemon twist. St. Bruno’s Cure1 ounce gin1 ounce yellow Chartreuse liqueur2 dashes Angostura bitters4 ounces apple cider1 ounce fresh lemon juice½ ounce honey6 black peppercorns1 apple slice Combine gin, Chartreuse, and bitters in a warm mug. Bring apple cider, lemon juice, honey, and peppercorns to a boil in a small saucepan, stirring to dissolve honey. Strain mixture into mug. Garnish with apple slice. Melon Daiquiri2 oz Sake3/4 cup chopped yellow and honeydew melon2 oz simple syrup1 oz fresh lime

Ginger Bunny (via /u/Slapthatbass84)1.5 oz silver rum1 oz carrot juice.75 oz lemon juice.75 oz cinnamon syrup Shake ingredients and strain over ice in a rocks glass, top with ginger beer. Curb Appeal2 oz amontillado sherry.75 oz dry gin.75 oz mixed berry shrub1 oz club soda Combine the sherry, gin, and shrub in a rocks glass over ice and gently stir. Top with club soda and stir to combine. Garnish with a lemon peel. Old Fashioned2 oz. bourbon or rye whiskey2 dashes Angostura bitters.25 oz. 2:1 rich simple syrup (or one sugar cube if preferred) In an Old Fashioned glass, add the syrup, bitters and orange peel. Use a muddler to gently press the orange peel to release the citrus oils. Add the whiskey and stir. Add ice cubes and stir again. Moscow Mulethe juice of .5 lime2 oz vodka4-6 oz ginger beer Build in a glass with ice and stir to combine. Bonus points if the ice is really finely crushed up.

White Russian2 oz Vodka1 oz Coffee LiqueurHeavy cream Add the vodka and Kahlúa to an Old Fashioned glass filled with ice. Top with a large splash of heavy cream and stir. The Tequila Sunset1.5 oz silver tequila.5 oz fresh orange juice.5 oz fresh lemon juice.25 oz Blackberry Liqueur Blend the tequila and citrus juices with a scoop of crushed ice. Our into a double rocks glass and top up with more crushed ice. Pour the liqueur over the drink.   Golden Dawn.5 oz Gin.75 oz fresh orange juice.75 oz apricot brandy (In this case apple brandy)Dash of grenadine2 dashes of bittersorange slice for garnish Shake all the ingredients well with ice and strain into a chilled martini glass. Garnish w/ the orange slice. Hanky Panky1.75 oz Gin1.75 oz Sweet vermouth.25 oz fresh orange juice1 barspoon fernet branca Stir ingredients with ice until well chilled. Strain into a chilled cocktail glass and garnish with an orange twist.