Jameson 18 Y Limited Reserve 94 Proof

Bulleit 90 Proof

Michter's 10Y Single Barrel 84.8 Proof

Redwood Empire Rye 100 Proof

Whistle Pig 100

Rittenhouse 100

Maker's Mark 46 94 Proof

Joseph Magnus Bourbon 99 Proof

Redwood Empire Pipe Dream 120 Proof

Henry McKenna 10 Years 100 Proof

Roadrunner

Fever Tree Lime & Yuzu Tonic Water, Optimist Bright Botanical

Bright

Ginger Beer, Fire Water Bitters, Honey, Cream

Fiery

Xicaru Mezcal, Fire Water Bitters, Aperol

Palomita

Nolet's Gin, Campari, Martini Rosso sweet vermouth, Vite Colte Barolo Chinato

Mr. Mosso's Negroni

Hendricks Gin, East India Solera Sherry, Elderflower Liqueur, Mint, Cucumber

Fern Dell

Old Overholt Rye, Remy Martin VSOP, Sweet Vermouth, Benedectine, Peychaud's, Angostura

Vieux Carré

Montecarlo

Shrimp Louie

Crab Louie

Combination Louie

Oyster on Half Shell

Salmon Tartare

Seafood Chiffonade Salad

Measure 60 ml of Jameson 18 Year Limited Reserve 94 Proof and pour into a mixing glass.

Add whiskey

Add 22 ml of dry sherry to the mixing glass with the whiskey.

Introduce sherry

Stir in 7.5 ml of caramel syrup to round out the sweetness and highlight caramel notes.

Sweeten with caramel

Add 2 dashes of Angostura Orange Bitters to lift spice and citrus aromatics.

Spice and aroma

Fill the mixing glass with ice and stir for 20–25 seconds until well chilled and slightly diluted.

Chill and dilute

Strain into a chilled old-fashioned glass. Garnish with a twist of orange to release citrus oils.

Serve and garnish

Jameson 18 Year Limited Reserve 94 Proof

Dry Sherry (Manzanilla or Amontillado)

Caramel Syrup

Angostura Orange Bitters

Orange Peel (for garnish)

Chill a coupe or rocks glass and have shaker ready.

Prepare glassware

In a shaker, combine 60 ml Bulleit Rye 90 Proof, 22 ml honey syrup, 45 ml pear juice, and 15 ml fresh lemon juice.

Measure and combine

Add a pinch (0.25 tsp) of fine sea salt to the shaker to gently balance sweetness.

Season

Fill shaker with ice and shake vigorously 12-15 seconds until well-chilled and slightly foamy.

Chill and shake

Double-strain into the prepared glass over fresh ice (optional).

Strain and serve

Garnish with a pear slice or apple slice on the rim.

Garnish

Bulleit Rye 90 Proof

Honey Syrup (1:1 honey and water)

Pear juice

Fresh lemon juice

Fine sea salt

Pear slice or apple slice

Add 60 ml of Michter's 10 Year Rye Single Barrel, 22 ml of fresh lemon juice, and 15 ml of honey syrup to a shaker along with 1 cup of ice. Seal the shaker.

Step 1

Shake vigorously for 10–12 seconds until well-chilled and slightly frothy.

Step 2

Fill a rocks glass with fresh ice (about 1 cup) to chill the glass.

Step 3

Rim the edge of the glass lightly with the ground white pepper to introduce a subtle peppery aroma that complements the rye's grain and oak notes.

Step 4

Strain the shaken mixture into the pepper-rimmed rocks glass over the ice.

Step 5

Garnish with a lemon twist. Serve immediately and enjoy the oak-forward, grainy, subtly peppered profile of the rye.

Step 6

Michter's 10 Year Rye Single Barrel (84.8 Proof)

Honey syrup (1:1 honey to water)

Ground white pepper

Lemon twist for garnish

In a shaker, combine 60 ml Redwood Empire Rye 100 Proof, 30 ml sweet vermouth, 15 ml raspberry liqueur, 10 ml vanilla simple syrup, 15 ml fresh lemon juice, and 2 dashes Angostura bitters.

Combine ingredients

Fill shaker with ice and shake vigorously for 12-15 seconds until well chilled.

Strain into a chilled coupe or rocks glass over fresh ice. Garnish with a lemon twist or a cherry if desired.

Sweet vermouth

Raspberry liqueur

Vanilla simple syrup

Angostura bitters

Chill a coupe glass in the freezer for 5 minutes to ensure a cold finish.

Pour 60 ml WhistlePig 100 Rye Whiskey into a mixing glass.

Add 15 ml Caramel Syrup to the mixing glass to introduce a rich caramel sweetness.

Add 15 ml Raspberry Liqueur to the mixing glass to bring red fruit notes.

Add 15 ml Sweet Vermouth to the mixing glass for balance and aroma.

Add 2 dashes Angostura Bitters to the mixing glass to add spice and leather-like complexity.

Fill the mixing glass with ice and stir vigorously for 20-25 seconds until well chilled and properly diluted.

Chill and Combine

Strain the cocktail into the chilled coupe. Express the oils from an orange twist over the surface and optionally garnish with a cherry for a red fruit accent.

Strain and Finish

WhistlePig 100 Rye Whiskey

Raspberry Liqueur

Sweet Vermouth

Angostura Bitters

In a mixing glass, combine 60 ml Rittenhouse 100 Rye Whiskey, 15 ml corn syrup (light), 15 ml barley malt syrup, 2 ml red pepper tincture, and 2 ml leather bitters.

Fill the mixing glass with ice and stir for 20–25 seconds until well-chilled and lightly diluted.

Strain into a chilled coupe or rocks glass. Garnish with a thin orange twist to elevate aroma if desired.

Rittenhouse 100 Rye Whiskey

Corn syrup (light)

Barley malt syrup

Red pepper tincture

Leather bitters

Shake vigorously for 12-15 seconds until well-chilled.

Strain into a chilled coupe or rocks glass.

Maker's Mark 46 Bourbon

Spiced honey syrup

Orange liqueur

Chill a rocks glass in the freezer or fill with ice and set aside.

Prepare apple slice and orange twist for garnish; set aside.

In a shaker, combine the bourbon, caramel syrup, green apple juice, lemon juice, and simple syrup.

Shake vigorously for 12-15 seconds until well chilled and slightly frothy.

Fill the prepared glass with a large ice cube or fresh ice.

Strain the cocktail into the glass over the ice.

Garnish with the apple slice, orange twist, and a cinnamon stick.

If using the oak smoke finish, place the oak chips in a smoker or smoking device and gently introduce a light oak smoke into the glass for 15-20 seconds before pouring. Discard chips.

Green Apple Juice

Fresh Lemon Juice

Simple Syrup

Apple Slice

Orange Peel (twist)

Cinnamon Stick

Oak Wood Chips for Smoking

Chill a rocks glass by filling it with ice and setting aside.

In a shaker, combine 60 ml Redwood Empire Pipe Dream 120 Proof Bourbon, 15 ml Caramel Syrup, and 15 ml Cinnamon Simple Syrup. The bourbon's corn-forward sweetness complements the caramel and cinnamon notes; add ice and shake vigorously for 10–15 seconds to chill and dilute slightly.

Strain into the chilled rocks glass over fresh ice. Garnish with a cinnamon stick if desired.

Redwood Empire Pipe Dream 120 Proof Bourbon

Cinnamon Simple Syrup

Chill a cocktail glass by placing it in the freezer for a few minutes or fill with ice water while you prepare the drink.

Chill the glass

Combine 1/2 cup water and 1/4 cup white sugar in a small saucepan. Add 4–5 whole cloves. Bring to a simmer until the sugar dissolves; cool completely before using. This syrup keeps refrigerated for up to 1 week.

Make clove-spiced simple syrup (if not ready)

In a mixing glass, pour 60 ml Henry McKenna Bourbon, 22 ml sweet vermouth, 15 ml cherry liqueur, 15 ml clove-spiced simple syrup, and 0.5 tsp Angostura bitters.

Build the cocktail

Add 4 ice cubes to the mixing glass and stir gently for 20–30 seconds until the mixture is well-chilled and slightly diluted. The drink should be smooth with a balanced sweetness and spice.

Add ice and chill

Strain the mixture into the chilled cocktail glass. Express the oils from an orange twist over the drink to release citrus aroma, then rim the glass with the twist and drop it in as garnish.

This cocktail features notes of clove and dark fruit from the bourbon and cherry liqueur, with a spicy-sweet finish. Adjust sweetness with more syrup if desired.

Notes

Henry McKenna 10 Years 100 Proof Bourbon

Clove-spiced simple syrup

Cherry liqueur

Ice cubes

Orange twist garnish

Chill a highball or coupe glass in the freezer for a few minutes.

Chill glass

In a shaker, combine 120 ml pomegranate juice, 15 ml fresh ginger juice, and 15 ml fresh lime juice.

Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled.

Add ice and shake

Strain the mixture into the chilled glass over fresh ice, or serve neat if preferred.

Strain

Garnish with a lime wheel or a thin slice of lime on the rim.

Top with a splash of soda water if a lighter, bubblier drink is desired.

Optional fizz

Pomegranate juice

Fresh ginger juice

Fresh lime juice

Fill a highball glass with ice cubes to chill the glass and create a cold base for the drink.

Pour 45 ml of Optimist Bright Botanical non-alcoholic spirit over the ice, allowing it to settle and mingle with the chill.

Add 15 ml fresh lime juice to the glass to introduce bright citrus notes that complement the botanical profile.

Stir in 10 ml simple syrup until well combined and slightly balanced with the lime acidity.

Top the glass with 150 ml Fever-Tree Lime & Yuzu Tonic Water. Pour gently to preserve the fizz and lift the aroma.

Garnish with a lime wedge on the rim and a mint sprig to add scent and a fresh finish before serving.

Optimist Bright Botanical non-alcoholic spirit

Fever-Tree Lime & Yuzu Tonic Water

Simple syrup

Lime wedge

Mint sprig

Step 1 - Chill Glass

Over the ice, pour Honey Syrup (15 ml) and Fire Water Bitters (2 ml). Give a quick stir to blend.

Step 2 - Combine Sweet and Spice

Top with Ginger Beer (120 ml) and give a gentle stir to combine and chill.

Step 3 - Build the Drink

Slowly float Cream (15 ml) on top by pouring over the back of a spoon to create a creamy layer.

Step 4 - Float the Cream

Serve immediately with the creamy top visible; optional garnish like a thin orange twist can be added.

Step 5 - Serve

Ginger Beer

Honey Syrup

Fire Water Bitters

Cream

In a shaker, combine Xicaru Mezcal, Aperol, fresh lime juice, simple syrup, and Fire Water Bitters.

Add 1 cup of ice to the shaker and shake vigorously for 10-15 seconds until well chilled.

Strain the mixture into a rocks glass filled with fresh ice.

Garnish with a grapefruit twist and serve immediately.

Xicaru Mezcal

Aperol

Grapefruit soda

Ice for shaker

Grapefruit twist garnish

Chill an old-fashioned (rocks) glass by filling with ice and letting it sit for 1–2 minutes. Then discard the ice.

Prepare glass and ice

In a mixing glass filled with ice, add 45 ml Nolet's Gin, 30 ml Campari, 30 ml Martini Rosso Sweet Vermouth, and 15 ml Barolo Chinato.