Baleia- Boston 264 East Berkeley Street

Raw oysters, shucked to order. Plated on crushed ice and served with lemon, piri piri sauce and madeira in squeeze bottles.

Portuguese green olives marinated with grated orange zest, Calabrian chilies (in sunflower oil), bay leaf and olive oil. Marinade is heated and then poured over lightly smashed olives.

Presunto Cura, in Portuguese meaning “cured ham”, like the Italian prosciutto. We are currently using Jamon Serrano from Spain and pre-slicing prior to service.

Tarts made with our pastel dough, filled with a cheese sauce and baked until golden. The filling features Pastor de Beira Alta (raw sheep’s milk), egg yolks, milk, cream, confit garlic and served with apricot jam.

A 2-pack of house made sweet rolls, warmed and served with chamomile butter on the side.

Raw tuna loin dressed in conserva oil, lemon juice and raw shallots. Topped with pieces of oil-poached tuna belly and crispy fried capers, chives, and sea salt. Fried capers are done in the fryolator. Garnished with micro-wasabi to serve.

Octopus is cooked in a veg stock until tender. It is then pressed into a mold and then chilled. The chilled octopus is thinly sliced and laid onto a plate. The slices are dressed with lemon juice, aleppo pepper, chives, lemon zest, olive oil, and garnished with a smoked paprika aioli, black cured Moroccan olives, crispy fried bits of potato. Garnished with chives. Potatoes see the fryolater (finfish/pork/egg CC)

Crispy red leaf gem lettuce tossed with our sweet and sour rhubarb vinaigrette, toasted almonds and sliced radish. To serve we finish it with shaved cheese on top.

2.5 oz of raw, sliced fish is tossed in lemon, sea salt and olive oil. The fish sits on a 'white gazpacho' with slices of cucumber and is topped with serrano chili, cucumber blossoms, and chopped almonds to finish the dish.

Squid tubes and tentacles are slowly cooked in olive oil, garlic and chili then skewered. The skewers are grilled, then sit on top of a molho verde (similar to a Spanish Romesco sauce).

Our version of salt cod fritters made with potato. Scooped into balls before frying. Served with saffron mayonnaise and a lemon wedge.

Our version of salt cod fritters made with potato. Scooped into balls before frying. Served with saffron mayonnaise and a lemon wedge.

Shrimp in the half-shell are butterflied and cooked with shallot, garlic, piri piri sauce and cilantro, Portuguese beer, butter and lemon. Micro cilantro garnish. Four pieces (two shrimp) unless size of shrimp dictates otherwise.

Thinly sliced garlic and shallots cooked in olive oil. Clams are added and cooked briefly with Vinho Verde, chopped cilantro, butter, lemon juice. Clams are removed to plate as they open and liquid is reduced to desired consistency and poured over the clams. Served with crusty Iggy’s bread for wiping up the sauce. Clams from Barnstable. Can be done without cilantro.

Sardines are butterflied and deboned, then lightly coated in rice flour and seared on the plancha until crisp. To serve, garlic aioli is smeared on the plate and topped with a poached potato, creating the "potato salad” layer. The sardines are placed on top and finished with a drizzle of chermoula.

A fragrant stew of shallot, garlic, saffron, crushed coriander, tomato paste, white wine, vegetable stock, and cherry tomatoes. Fish and shellfish are cooked in the broth, including mussels, cod, clams, and shrimp. Micro Parsley garnish. The stew is served in a vessel called a Cataplana (also the name of the dish). Served with crusty bread for the broth.

9 oz boneless pork chop, dry-brined and grilled to order, sliced and served with fried sunchokes tossed in paprika-coriander salt, finished with a green garlic–serrano pepper sauce and crisp sunchoke chips.

Blue oyster mushrooms are grilled and roasted with olive oil. Tossed with harissa, served with charred onion yogurt, and topped with crispy fried shallots and chives. Shallots are fried in oil not in the fryer.

A plate of saffron rice (think loose risotto texture) with picked confit duck leg meat, hot-smoked chourico, duck stock, and refogado gently tossed together. Rice is finished with a little piri piri, cilantro, and lemon juice. Sliced seared duck breast (half a medium-to-medium-rare breast) is plated on top. Garnished with sea salt and micro-cilantro.

Young chicken is marinated with piri piri sauce. The chicken is grilled, brushed with more piri piri, then crisped in the broiler, and served semi-boneless with french fries and a side of roasted garlic aioli. Lemon juice, Aleppo pepper, and sea salt finish the plate.

A 6 oz ground chuck burger is seared on the plancha and served on a sweet roll bun with meaty caramelized onions, queijo de serra cheese sauce, and pickled peppers. Served with fries and our roasted garlic aioli.

Wedges of napa cabbage seasoned with olive oil and salt then grilled until tender. Cabbage sits on gigantas white beans that have been cooked with mirepoix, aromatics and veg stock. The beans are heated with butter and molho cru. Topped with olive oil breadcrumbs and micro parsley to serve.

Seared cod filet is plated with caldo verde. A crispy fried, shredded potato cake accompanies the fish along with a crispy chouriço garnish. The chourico is made with pork shoulder, paprika, garlic, piri piri, salt, and pepper. We stuff the sausage into casings and hot smoke them to cook. Can be made pescatarian.

Mediterranean branzino is mostly deboned and butterflied, brined then simply roasted and browned in the broiler. Garnished with sea salt, aleppo pepper, and chives. Charred lemon garnish and a side of Anchovy XO. XO is a chunky condiment of Hong Kong origins that traditionally has cured ham and lots of dried seafood.

A bowl of saffron rice with refogado and rotating braised greens. Either spinach or collard greens.

Roasted carrots tossed in togarashi, served over a chickpea–miso yogurt and finished with pea green molho cru and a fresh pea green garnish. Topped with fried chickpeas seasoned with togarashi and salt.

5-6pcs to an order (dependent on size). Fried to order and tossed in fine sugar. Served with two dipping sauces.: dulce de leche and a port caramel.

A gooey sponge cake made by whipping eggs, olive oil, and sugar together until they are light and fluffy, then baking it briefly. Serve in parchment paper and finished with sea salt.

Caramel is made with sugar, then poured into molds and chilled. The flan base is a blend of arborio rice, milk, cream, eggs, cinnamon, cardamom, orange zest and sugar. It is poured over the caramel and baked in a water bath until just set, then cooled and refrigerated. Topped with the pistachio coconut crumble to serve.

Brazilian-style carrot cake made with pureed carrots, sugar, oil, eggs, flour, and baking powder, baked until light and tender. Finished with a rich brigadeiro frosting made from sweetened condensed milk, butter, and cocoa powder, and topped with chocolate sprinkles.

Tarts made with our pastel dough, filled with a cheese sauce and baked until golden. The filling features Pastor de Beira Alta (raw sheep’s milk), egg yolks, milk, cream, confit garlic and served with apricot jam.

A chocolate cake topped with a chocolate ganache and chocolate sprinkles. Served whipped cream and a Ginjinha sauce (Portuguese Cherry Liqueur).

A gooey sponge cake made by whipping eggs, olive oil, and sugar together until they are light and fluffy, then baking it briefly. Serve in parchment paper and finished with sea salt.

Brazilian-style carrot cake made with pureed carrots, sugar, oil, eggs, flour, and baking powder, baked until light and tender. Finished with a rich brigadeiro frosting made from sweetened condensed milk, butter, and cocoa powder, and topped with chocolate sprinkles.

KEGGED 1 1/2 oz Per Se 1/4 oz Giffard Apricot 1/4 oz Azaline Saffron Vermouth Build in a Highball with Ice Top with 3 oz Prosecco and splash of Soda Garnish: Crushed Black Pepper Keg Batch: 3L Sparking Wine 2L Water 1500ml Per Se 250ml Azaline Saffron Vermouth 250ml Giffard Apricot

2 oz Batch (1 1/2 oz Arette Blanco Blanco Tequila 1/2 oz Italicus Bergamot) 3/4 oz Tamarind Demerara 3/4 oz Lime 2 dashes Mexican Chocolate Bitters Shake Salt 1/2 rim of Martini Glass 2x Strain BATCH 2L: 750ml Wild Common Blanco 750ml Arette Blanco 500ml Italicus Bergamot

Pull 3 1/2 oz From Draft Build 1 1/4 oz Condesa Clásica Gin 1 oz St. George Citrus Vodka 1/2 oz Cocchi Americano 1/4 oz Licor Beirao Build in a Rocks Glass, Add Ice and Stir Garnish: Lemon Swathe desc: condesa clásica gin, citrus vodka, cocchi americano, licor beirao

1oz Coconut Rum (or Spirit Choice) 1oz Caffe Moka 3/4 Mint Simple 3/4 Espresso 2 dashes Orange Bitters ** For Creamy add 1/2 oz Pasteis Liqueur Shake n Strain into a Martini Glass Garnish with Mint Leaf

2 oz Lucano Zero 3/4 oz Mint Syrup 3/4 oz Espresso 2 dashes Orange Bitters Shake 2x Strain into a Martini Glass Mint Leaf Garnish

2 oz batch (1 oz GinT Azorean Green Tea Gin 3/4 oz Arette Reposado Tequila 1/4 oz Sfumato Amaro) 3/4 oz Lime 1/2 oz Cranberry 1/2 oz Black Pepper-Honey Quick Shake and Strain into a Highball with Ice. Top w/ Ginger Beer. Garnish: Cracked Pepper

2 oz Batch (1 oz Pierre Ferrand 1840 3/4 oz Punt e Mes 1/4 oz Yellow Chartreuse) 3/4 oz Plum-Chamomile Syrup 3/4 oz Lemon 1 dash Peychaud's Bitters SHake and Strain Into a Rocks Glass w/ Ice Garnish: Lemon Swathe or Chamomile Flowers Batch (2L): 1 L PF 1840 Cognac 750ml Punt e Mes 250ml Yellow Chartreuse

3 oz Batch (3/4 oz Fighting Cock Bourbon 3/4 oz Rittenhouse or Sazerac Rye 1/2 oz CRF Aguardiente 1/4 oz Cinzano Sweet Vermouth 1/4 oz Soberbo Vermouth 1/4 oz Amaro Montenegro) 1 dash Peychauds Stir and Strain into a Martini Coupe Garnish: 1 Spiced Cherry (soaked in Angostura Bitters)

1 1/2 oz Duchess Grey Syrup 1 oz Lemon 1 oz Grapefruit Build in a Highball Top with Tonic Dehydrated Citrus

1.5 oz 10 to 1 White rum .25oz Peloton Mezcal .25oz Luxardo Maraschino .75oz Ginger/Clove cordial .75oz Lime 2 dash Turkish Tobacco Bitters Shake and 2x Strain into a (N&N) Dried lime half wheel Garnish Batch: 1500ml Planteray 5yr 250ml Mezcal 250ml Luxardo Maraschino

2 1/2 oz Batch (1 1/2 oz Xicaru Mezcal 1/2 oz Avua Cachaca 1/4 oz CaffeMoka 1/4 oz Creme de Cacao) 1/2 oz Tepache Syrup Smoked Chili Bitters??? Stir and Strain over a big cube Garnish: Lime Twist

2 1/2 oz Batch (1 1/2 oz Giffard Aperitivo 1 oz 'Rosso Vermouth') 1 dash Rose Water Build in a Rocks Glass Add Ice Top w/ Wolffer Sparkling N/A Rose Lemon Twist

2 oz Batch (1 oz Drumshanbo Fig + Laurel Gin 1/2 oz Cocchi Rosa Vermouth 1/2 oz St. George Bruto Americano) 3/4 oz Lime Juice 1/2 oz Szechuan Peppercorn/Citrus Syrup 1 dash Peychauds Bitters Shake and Strain into a Nick n Nora Garnish: TBD

1 oz Worthy Park 10yr Madeira Rum 1 oz New York Malmsey Maderia 1 oz Gran Classico Stir and Strain over a large Cube Lime Twist Garnish

2 oz Batch (1 oz Almave 'Reposado' 1 oz Giffard Elderflower N/A) 1 oz Strawberry-Vanilla Syrup 3/4 oz Lemon Juice 1 dash Orange Blossom Water Shake and Strain into a Nick n Nora with a 1/2 Salt Rim

1 oz Bourbon 1 oz Campari 1 oz Sweet Vermouth Build in ROX Glass with Ice. Stir. Top with more Ice and Garnish with an Orange Swathe

1 1/2oz Vodka 3/4oz Triple Sec 1/2oz Cranberry Juice 1/2oz Lime Juice 1 dash Orange Bitters Shake and double strain into Martini glass. No Garnish

2oz White Rum 3/4oz Lime Juice 3/4oz Simple Syrup 1 dash Angostura Bitters Shake and strain into a cocktail glass. No garnish.

1 oz Vodka 1 oz Caffe Moka 3/4 oz Espresso 3/4 oz Simple **For Creamy: Add 1/2 oz Pasteis de Nata Liqueur Shake 2x Strain into a Martini Glass Garnish: 3 Espresso Beans

2 oz Gin or Vodka Preference 3/4 Lime 3/4 Simple Shake 2x Strain into a Nick n Nora No Garnish

2 1/4 oz Rye Whiskey 3/4 oz Sweet Vermouth 2 dashes of Angostura Stir and strain into a cocktail glass. Garnish with a cocktail cherry. *For on the rocks, build in glass, add ice, stir. Garnish with a cocktail cherry.

Default: 2oz Blanco Tequila 1oz Lime Juice 3/4oz Triple Sec 1/4oz Simple Syrup Pinch Salt Salt rim upon request Skinny: 2oz Blanco Tequila 1oz Lime Juice 1/2oz Combier Triple Sec Spicy: 2oz Blanco Tequila 1oz Lime Juice 3/4oz Triple Sec 1/4oz Simple Syrup 2 dashes Fire Water Flavored (when available): Sub 3/4oz fruit puree for Triple Sec Quick Shake and Single Strain into ROX glass w/ Fresh Ice. Garnish with a lime wedge.

Default: 2 1/4 Gin or Vodka 3/4 oz Dry Vermouth *2 dashes Orange Bitters for a Twist Garnish Stir, Strain into Martini Glass Dry: 2 3/4 Gin or Vodka 1/4 oz Dry Vermouth *2 dashes Orange Bitters for a Twist Garnish Whisper: 3 oz Gin or Vodka Coat glass with Dry Vermouth *2 dashes Orange Bitters for a Twist Garnish Extra Dry: 3 oz Gin (STIR) or Vodka (SHAKE) Dirty: 2 1/2 oz Gin or Vodka 1/2 oz Olive Brine SHAKE and Single Strain into Martini Glass 3 Olives Extra Dirty 2 1/4 oz Gin or Vodka 3/4 oz Olive Brine SHAKE and Single Strain into Martini Glass 3 Olives Stir and strain into a cocktail glass. Garnish with 3 olives or a lemon twist. *Extra cold: SHAKE no matter what the proportions. Slighty Dirty: 2 3/4oz Vodka or Gin 1/4oz Brine Dirty: 2 1/2 oz Vodka or Gin 3/4oz Brine Extra Dirty: 2oz Vodka or Gin 1oz Brine Shake and strain into a cocktail glass. Garnish with 3 olives.

1 oz gin 1 oz Campari 1 oz sweet vermouth Build in a Rocks Glass w/ Ice Orange Swathe

2 1/2 oz Bourbon or Rye Whiskey 1/4oz Demerara Syrup 2 dashes of Angostura 2 dashes of Orange Bitters Build in glass, add ice, stir. Garnish with an Orange Twist for Bourbon or Lemon Twist for Rye. *Muddled: Muddle one cherry and one orange slice in glass, build as normal.

2 oz Bourbon (or Chosen Whiskey 3/4 oz Lemon 3/4 oz Simple (Egg White by Request then Dry Shake and Shake w/ Ice) Shake 2x Strain over Fresh Ice in a ROX Glass Skewered Cherry Garnish IF UP: Angostura Art Garnish, NO Cherry

1 1/2oz Gin 1/2oz Lillet Blanc 1/2oz Crème de cacao 1/2oz Lemon Juice Shake and strain into a Nick n Nora glass. No garnish. The first publication of this cocktail appeared in the Cafe Royal Bar Book in 1937 and was named as much for the legendary express train of the time, The 20th Century Limited, as for the century in which it was created. It's a light, yet sophisticated cocktail that evokes the refreshing flavors of lemonade spiked with the bittersweet notes of orange and chocolate.

1oz Citadelle Gin .5 St Elder .5 Aperol .5 Lime .5 Grapefruit Shake, double strain. Spray Nick and Nora coupe with green chartreuse

2oz Sercial Madeira 1oz Sweet Vermouth 1 dash Regan’s Orange Bitters Stir and strain into a cocktail glass, garnish with an orange twist.

1oz Blended Scotch Whisky 1oz Sweet Vermouth 1oz Dry Vermouth 1 dash Angostura Bitters Stir and strain into a cocktail glass, garnish with a cherry and an in/out lemon twist.

3/4 oz Aged Rum 1/2 oz Honey Syrup 1/2 oz Lime Juice Integration shake and double strain into flute. Top with sparkling wine.

2 1/2oz Gin 3/4oz Yellow Chartreuse 1 Dash Orange Bitters Stir and strain into a cocktail glass. Garnish with a lemon twist.

1 1/2oz Gin or Cognac 3/4oz Heavy Cream 3/4oz Crème de Cacao Shake and double strain into a cocktail glass. Garnish with freshly grated nutmeg. The original Alexander, created pre-prohibition with gin, later became more popularized with the use of brandy.

1 1/2 Plantation 5yr 3/4 oz Dry Curacao 1 oz Lemon 1/2 oz Simple 1/4 oz Allspice Dram Shake 2x Strain Martini Coupe Sugar + Cinnamon Rim

3/4 oz Rye 3/4 oz Campari 1/2 oz Bianco Vermouth 1/2 oz Dry Vermouth 2 dashes Orange Bitters 2 dashes Mole / Mexican Chocolate Bitters 1 dash Orange Blossom Water Build in a Rocks Glass w/ Ice. Express Grapefruit Oil and Discard

2 oz Amaretto 1/2 oz Lemon 1/2 oz Simple Syrup 1/4 oz Lime Juice 2 dashes Fee Foaming Bitters Shake Strain over Fresh Rocks Skewered Orange Slice and Cherry

1oz Campari 1oz Sweet Vermouth Build in highball, fill with ice, and top with soda water. Garnish with an Orange Wedge. Highball, top with soda, orange moon

2 oz Dry Vermouth 1 oz Old Tom GIn (sub Citadelle Gin + Barspoon Simple Syrup, if no Old Tom) 2 dashes Orange Bitters Stir Nick N Nora Lemon Swathe

1 1/2 oz Gin (London Dry) 3/4 Lemon 1/2 Maraschino 1/4 Creme da Violette Shake, 2x Strain into a Nick n Nora, Cherry

2 oz Gin 3/4 oz Lemon 3/4 oz Honey Syrup 1 dash Orange Bitters Shake and 2x Strain into a Nick n Nora No Garnish

2 oz Rye 3/4 oz Dry Vermouth 1/4 oz Cynar 1 bar spoon Lux. Maraschino Liqueur Stir Strain into a Nick n Nora Lemon Swathe

1 1/2 oz Citadelle Gin 3/4 oz Cynar 1/2 oz Dry Vermouth Build in a ROX glass w/ Ice Orange Swathe

1 oz Cognac 1 oz White Rum 1 oz Triple Sec (Combier) 1/4 oz Lemon Juice Shake 2x Strain into a Martini Glass Flamed Orange Twist

2 oz Campari 2 oz Vinho Verd BTG Build in a Rocks Glass Top w/ Soda Orange Slice

1 oz Mezcal 1 oz Cocchi Americano 1/2 oz Lemon 1/4 oz Strega 1/4 oz Creme de Cacao 1/4 oz Agave 2 dashes Lemon Bitters Salt 1/2 Rim Nick n Nora 2x Strain

1 1/2 oz Gin 1 oz Sweet Vermouth 3/4 oz Green Chartreuse 1 dash Orange Bitters Stir, Strain into a Nick n Nora Cherry

2 oz Rye 1/2 oz Sweet Vermouth 1/2 oz Averna 2 dashes Angostura Stir Strain into a Nick n Nora Orange Swathe

1 1/2 oz Vodka 1 oz Caffe Moka Build in a ROX glass. No Garnish

1 oz Famous Grouse Blended Scotch 3/4 oz Sweet Vermouth 3/4 oz Orange Juice 1/2 oz Cherry Heering Shake and 2x Strain into a Nick n Nora No Garnish

1 1/2 oz Famous Grouse Scotchg 1 oz Sweet Vermouth 1/2 oz Benedicting Stir Nick n Nora Lemon Swathe

1 oz Gin 1 oz St Elder Liqueur 1 oz Grapefruit 1/4 oz Lemon Juice 2 dashes Peychauds Bitters Shake and 2x Strain into a Martini Glass Grapefruit Swathe

1 oz Vodka 1 oz Almond Liqueur 1 oz Pasteis Liqueur 1/2 oz Lemon 1 Whole Egg Dry Shake Shake with Ice 2x Strain into a Rox Glass Serve Down Grated Nutmeg Garnish

2 oz Mezcal 3/4 oz Lime Juice 3/4 oz Simple Syrup 2 dashes Fire Water Shake Strain into Rox Glass W/ Salt & Pepper Rim and Fresh Rox

1 1/2 oz Cognac 3/4 oz Lemon Juice 1/2 oz Luxardo Marschino 1/4 oz Simple Syrup Rocks Glass w/ Sugar Rim Shake and Single Strain over Fresh Rocks Large Lemon Swathe Garnish

1 oz Gin 3/4 oz Orange Juice 1/2 oz Sweet Vermouth 1/2 oz Dry Vermouth Shake 2x Strain into a Nick n Nora

2 oz Rye Whiskey 1 oz Dry Vermouth 1/4 oz Luxardo Maraschino 1/4 oz Amer Picon (sub Ferro Kina) Stir Martini Glass Lux. Cherry

2 oz Bourbon 1 oz Grapefruit 1/2 oz Honey 1/4 oz Lemon Shake 2x Strain Martini Coupe Grapefruit Twist

2 oz Avua Cachaca 1/2 oz Simple 4 Lime Wedges Gently Muddle Limes in a Rocks Glass. Add Cachaca, Simple an Ice Stir

2 oz Campari 3 oz Sparkling Wine Soda Build in a Highball Orange Swathe Garnish

2 oz Dry Vermouth 1/2 oz Cassis Liqueur Build in a Highball with Ice Top w/ Soda Lemon TWIST

1 Sugar Cube 5 dashes Angostura Place a Sugar Cube in an OXO Jigger and add angostura Bitters Fill a Flute 1/2 way with Prosecco. Using a Bar Spoon, place the Bitter Soaked Sugar Cube in the Glass. Top with more Prosecco Lemon TWIST Garnish

HOUSE: 1 1/2 oz Cognac 3/4 oz Lemon 3/4 oz Yellow Chartreuse 1/4 oz Simple 1 dash Ango (Alt. W/ Green Chartreuse) 1 3/4 oz Cognac 1/2 oz Green Chartreuse 3/4 oz Lemon 1/2 oz Simple 1 dash Ango Shake 2x Strain Martini Coupe Lemon Swathe

3/4 oz Gin 1/2 oz Ginginja Sour Cherry Liqueur 1/2 oz Dolin Dry 1/2 oz Punt E Mes 1/2 oz Lux. Maraschino Stir Nick n Nora Glass No Garnish

2 oz Pineapple Juice 1 1/2 oz Green Chartreuse 1/2 oz Lime Juice 1/2 oz Falernum Shake with Ice Strain into a Rox Glass w/ Crushed Ice Orange Slice Garnish

2 oz Rainwater Madeira 1 oz Benedictine 1/4 oz Absinthe Stir and Strain into a Nick n Nora Lemon Swathe

1 1/2 oz Gin 3/4 oz Lemon 1/2 oz Grenadine 1/2 oz Simple Syrup 1 egg white Dry Shake Shake w/ Ice 2x Strain into Martini Glass Ango Art Garnish

3/4 oz Rye 3/4 oz Yellow Chartreuse 3/4 oz Benedictine 1 WHOLE egg Dry Shake Shake w/ Ice 2x Strain into a Rocks Glass Grated Nutmeg

1 1/2 oz Gin 3/4 oz Lux. Maraschino 3/4 oz Grapefruit Shake 2x Strain into a Martini Glass No Garnish

1 oz Gin 1/2 oz Sweet Vermouth 1/2 oz Campari 1/2 oz Green Chartreuse 1/2 oz Luxardo Maraschino 1/2 oz Lime Juice Shake 2x Strain into a Martini Glass Luxardo Cherry

3/4 oz Bourbon 3/4 oz Rye 3/4 oz Cognac 3/4 oz Apple Brandy 1/4 oz Demerara Syrup 2 dashes Ango 2 dashes Mexican Chocolate Bitters Build in a Rocks Glass w/ Ice Orange AND Lemon Swathe

1 oz Cognac 1 oz Mezcal 3/4 oz Sweet Vermouth 1/2 oz Creme de Cacao 2 dashes Fire Water Stir Served DOWN in a Chilled Rocks Glass No Garnish

1 1/2 oz Gin 1 Dolin Dry 3/4 oz Aperol Stir Nick n Nora Lemon Swathe

1 oz Cognac 1 oz Apple Brandy 1 oz Sweet Vermouth Stir Nick n Nora No Garnish

3/4 oz Gin 3/4 oz Cocchi Americano 3/4 oz Lemon 3/4 oz Triple Sec (Combier) 2 dashes Absinthe Shake 2x Strain into a Nick n Nora No Garnish

1 1/2 oz White Rum 1/2 oz Lime Build in Highball with Ice Top w/ Cola Lime Wedge

3/4 oz Cognac 3/4 oz Laird's Apple Brandy 1/2 oz Bourbon 1/2 oz Rye 2 dashes Eucalyptus Bitters 2 dashes Chocolate Bitters 1 dash Angostura Build in Rocks Glass Stir Burnt Orange Twist

Build in a Highball With Ice. Add Ginger Beer Float 2 oz Old Monk Rum Lime Wedge Garnish

1/4 oz Absinthe 1/4 oz Green Chartreuse Build in a Flute Top w/ Sparkling Wine Lemon Twist

1 oz Rye 1 oz Apple Brandy 1 oz Green Chartreuse Stir Nick n Nora Cherry

1 oz Mezcal 3/4 oz Aperol 3/4 oz Lime 1/4 oz Lux Maraschino Liqueur Shake Nick n Nora Grapefruit Twist

1 oz Rye 3/4 oz Orgeat 1/2 oz Angostura Bitters 1/2 oz Espresso Whole Egg Dry Shake Shake w/ Ice 2x Strain and Serve Down Flamed Orange Twist

1 1/2 oz Tequila Ocho Reposado Tequila 1 oz Alessio Chinato Vermouth 1/2 oz Aperol 1/4 oz Ferro Kina Stir Martini Glass Orange Swathe

1 1/2 oz Blanco Tequila 1/2 oz Creme de Cassis 1/2 oz Lime Quick Shake with Ice Strain into a Highball with Ice Top w/ Ginger Beer Lime Wedge Garnish

1 oz Gin 1/2 oz St. Elder 1/2 oz Grapefruit 1 dash Orange Bitters Quick Shake Strain into a Flute Top w/ Sparkling Wine Grapefruit Swathe

1 1/2 oz Gin or Vodka 1 1/2 oz Dry Vermouth 2 dashes Orange Bitters Stir Martini Glass Lemon Swather

2 1/2 oz Rye 1/2 oz Green Chartreuse 2 dashes Orange Bitters Stir Martini Coupe Lemon Swathe

3/4 oz Rye 3/4 oz Green Chartrues 3/4 oz Luxardo Maraschino 3/4 oz Lemon Shake Strain into a Nick n Nora Cherry Garnish

1 1/2 oz Gin 3/4 oz Triple Sec (Combier) 3/4 oz Lemon Juice 1 dash Angostura Bitters Shake 2x Strain into a Nick n Nora No Garnish

2 oz Gin 1 oz Lemon 3/4 oz Simple 2 dashes Angostura Bitters Shake Strain over fresh Ice in a Rocks Glass Lemon Swathe

1 1/2 oz Rainwater Madeira 1 oz Gin 3/4 oz Orgeat 1/2 oz Orange Juice 1/2 oz Lemon 2 dashes Angostura Shake 2x Strain into a Martini Glass No Garnish

1 1/2 oz Lemon 1 oz Plantation 5 year 3/4 oz Gin 3/4 oz Orgeat 1/2 oz Cognac (PF 1840) 1/2 oz Sercial Madeira or Marsala 1/2 oz Orange Juice Dry Shake Pour into a Goblet and top w/ Crushed Ice Mint Sprig

2 oz Eagle Rare 10yr 3/4 oz Amaro Nonino 1/4 oz Orgeat Build in a Rocks Glass with Ice Stir Pinch Salt on Ice

2 oz Rye 1/2 oz Punt e Mess 1/4 oz Benedictine Stir Nick n Nora No Garnish

1oz Gin 1/2oz Simple Syrup 1/2oz Lemon Juice Sparkling Wine Shake and double strain into a champagne flute. Top with sparkling wine and garnish with a lemon twist. Named after the French 75mm field gun, model of 1897. This was the mainstay weapon of World War I, which had a recoil system that made for soft, smooth operation.

1 oz Bourbon 1/2 oz Lemon 1/2 oz Simple Syrup Quick Shake Strain into a Flute Top w/ Sparkling Wine Lemon Twist

1 1/2 oz Vodka 3/4 oz Pineapple 3/4 oz Raspberry Liqueur 1/2 oz Lemon Shake Strain into a Martini Glass Lemon Swathe

1 1/2 oz Rye 3/4 oz Lemon 3/4 oz Benedictines 1/4 oz Simple 1/4 oz Limes Shake 2x Strain into a Martini Glass No Garnish

1 oz Gin 1 oz Cynar 1 oz Gran Classico 2 dashes Maple OR Mexican Choco Bitters Build in Glass with Ice Flamed Orange Swathe

Same as Preferred Martini Build 2 Cocktail Onions

2 oz Gin 1/2 oz Simple 1/2 oz Lime Egg White Dry Shake Shake with Ice Pour abut 2 oz of Soda in a Highball Glass 2x Strain into Highball glass Let rest for 20-30 seconds Add More Soda to top off glass Lime Swathe

2 oz Gin 3/4 oz Lime 1/2 oz Simple Quick shake with Ice. Strain into a Highball with Ice Top w/ Soda Lime Wedge

1 1/2 oz Gin 1/2 oz Simple 1/2 oz Lime 4-6 Mint Leaves Shake and 2x Strain into Highball Glass. Top w/ Ice and Ginger Beer Mint Crown Garnish

2 oz Bourbon 3/4 oz Honey Syrup 3/4 oz Lemon Juice Quick Shake Single Strain into a Rocks Glass w/ Ice Lemon Swathe Garnish (If Requested Up, NO Garnish)

2 oz Rye 1/2 oz Punt E Mes 1/2 oz Yellow Chartreuse Stir Nick n Nora Cherry

1 1/2 oz Gin 1 1/2 oz Sweet Vermouth 1/4 oz Fernet Branca (or Ferro Kina) Stir Strain into a Nick n Nora Oranget Swathe

1 1/2 oz Cider 1 oz Laird's Apple Brandy 1/2 oz Bevherovka 1/2 oz Lemon 1/2 oz Vanilla Syrup 2 dashes Havana Bitters Quick Shake Serve Down in a Chilled Rox Glass Orange Swathe

1 1/2 oz White Rum 3/4 oz Lime 1/2 oz Grapefruit Daiquiri 1/2 oz Luxardo Maraschino 1/4 oz Simple Shake Double Strain into a Martini Glass Lime Swathe

1 1/2 oz Bourbon 3/4 oz Honey 3/4 oz Lemon Build in a Beer Glass Top with Hot Water Lemon Swath

1 1/2 oz St. Elder 3-4 Mint Leaves Build in Highball. Gently Muddle Mint Leaves Add Ice Top w/ 3 oz Sparkling Wine and Soda Lemon Twist

2 oz Laird's Apple Brandy 3/4 Grenadine 3/4 Lemon 1 dash Peychaud's Shake 2x Strain into a Martini Glass Lemon Swathe

2 oz Cognac 1/4 oz Orgeat 1 dash Angostura Bitters Stir Strain into a Winchester Glass w/ One Ice Cube Lemon Swathe

1 1/2 oz Reyka 1 oz Lemon 3/4 oz Date/Cardamom Syrup 1/4 oz Luxardo Maraschino 2 dashes Fee Bros Foam Shake Strain into Nick n Nora Glass

1 oz Citadelle Gin 1 oz Alessio Chinato Vermouth 1 oz Campari

2 oz Pineapple Juice 1 1/2 oz Aged Rum 1 oz Campari 1/2 oz Lime 1/2 oz Simple Syrup Dry Shake Pour over Crushed Ice in a Goblet Mint Crown Garnish

2 oz Pineapple Juice 1 1/2 oz White Rum 3/4 zo Lime 1/4 oz Raspberry Liqueur 1/4 oz Blackberry Liqueur (or Cassis) Shake and Strain into a Collins Glass with Fish Ice Float 1/2 oz Old Monk Rum No Garnish

2 oz Vodka 3/4 oz Lemon 3/4 oz triple Sec Shake 2x Strain into a Nick n Nora

1 1/2 oz Vodka 1 oz Peach Liqueur 3/4 oz Lime 1/2 oz St Elder Shake 2x Strain into a Martini Glass

1/2 oz Lime 2 oz Bourbon Build in a Highball Glass Top w/ Ginger Beer Lime Wedge

1 oz Gin 1 oz Alessio Blanc Vermouth 1 oz Cocchi Americano 1/2 oz Sercial Madeira Stir Martini Glass Lemon Twist

1/2 oz Cassis Build in a White Wine Glass Top w/ Vinho Verde Lemon Twist

1/2 oz Cassis Build in a Flute Top w/ Sparkling Wine Lemon Twist

2 oz Batch (1 1/2 oz Arette Blanco Blanco Tequila 1/2 oz Italicus Bergamot) 3/4 oz Tamarind Demerara 3/4 oz Lime 2 dashes Mexican Chocolate Bitters Shake Salt 1/2 rim of Martini Glass 2x Strain BATCH 2L: 750ml Wild Common Blanco 750ml Arette Blanco 500ml Italicus Bergamot

3/4 oz Blanco Tequila (Lunazul) 3/4 oz Reposado (Tequila Ocho) 3/4 oz Rum Agricola (Madeira) 3/4 oz Dark Rum (Old Monk) 1 dash Ango 2 dashes Mexican Chocolate Bitters Build in a Rocks Glass Add Ice Orange Twist

2 oz Rye 1/2 oz Sweet Vermouth 1/4 oz Benedictine 3 dashes Absinthe 3 dashes Peychauds Stir Strain into a Nick n Nora Cherry

3/4 oz Mezcal 3/4 oz Green Chartreuse 3/4 oz Lux Maraschino 3/4 oz Lime Shake 2x Strain into a Nick n Nora Cherry

1 oz Rye 1 oz Amaro Nonino 1 oz Serial Madeira 1 dash Orange Bitters Stir Strain into a Nick n Nora No Garnish

3/4oz Gin 3/4oz Green Chartreuse 3/4oz Maraschino Liqueur 3/4oz Lime Juice Shake and double strain into cocktail glass. Garnish with cherry

2 oz Vodka 3/4 oz Lemon 3/4 oz Simple Syrup Shake 2x Strain into a Martini Glass w/ 1/2 Sugar Rim

1 1/2 oz Citadelle Gin 1 oz Kina L'Aero Vermouth 1/4 oz Triple Sec 1/4 oz Apricot Liqueur Stir Strain into a Nick n Nora Express Lemon Oil and Discard

2 oz Bourbon 3/4 oz Lime 1/2 oz Simple 1/4 oz Allspice Dram 1 dash Angostura Bitters Shake 2x Strain into a Martini Glass No Garnish

1 1/2 oz Punt e Mes 1 1/2 oz Cynar Barspoon Lemon juice 6 dash orange bitters Build in rox glass Top with sea salt

1 oz Peloton Mezcal 1 oz Sercial 1 oz Peach Puree 1/2 oz Lime Quick Shake Collins Glass with Fresh Ice Top w/ Ginger Beer

1/2 oz Vodka 1/2 oz White Rum 1/2 oz Gin 1/2 oz Tequila 1/2 oz Triple Sec 1/2 oz Simple 1/2 oz Lemon Quick Shake and Strain into a Highball With Fresh Ice Top w/ Coke Lemon Wedge

1 oz Reyka 1 oz Basil Syrup 3/4 oz Lime Juice 1/2 oz Alessio Bianco Vermouth 1/4 oz Pierre Ferrand Dry Curacao 1 dash Orange Bitters 3 Celery Coins Shake All Ingredients Double Strain into a Martini Glass Basil Leaf

2 oz Gin 1/2 oz Campari 1/2 oz Triple Sec 1/2 oz Dry Vermouth Stir Strain into a Martini Orange Swathe

1 oz White Rum 1 oz Aged Rum 1 oz LIme 1/2 oz Orgeat 1/2 oz Dry Curacao Quick Shake Single Strain over fresh Ice in a Rocks Glass Mint Crown

2 oz Famous Grouse Blended Scotch 1/2 oz Lime 1 dash Angostura Bitters Build in a Highball w/ Ice Top w/ Ginger Beer Lime Wedge

2 oz Laird's Apple Brandy 1 oz Sweet Vermouth 2 dashes Orange Bitters Stir Strain into a Nick n Nora Orange Swathe

2 oz Gin 1 oz Sweet Vermouth 1/4 oz Lux Maraschino Liqueur 1 dash Orange Bitters Stir Strain into a Martini Glass Lemon Swathe

1 oz Mezcal 1 oz St Elder 1/2 oz Punt E Mez 1/4 oz Lemon Shake Strain into a Nick n Nora

2 oz Gin 1/2 oz Dolin Dry 1/2 oz St Elder 2 dashes Celery Bitters Stir Strain into a Nick n Nora Grapefruit Swathe

2 oz Tequila 3/4 oz Lime 3/4 oz Grenadine 5 dashes Angostura Bitters Shake Strain into a Martini Glass Lime Swathe

1 3/4 oz Tequila Ocho Reposado 1/2 oz Ferro Kina 1/2 oz Sweet Vermouth 1/4 oz St Elder Stir Strain into a Nick N Nora Grapefruit Swathe

1 1/2 oz Gin 1 1/2 oz Cocchi Americano 1/2 oz Yellow Chartreuse 1/4 oz Lemon Juice 2 dashes Angostura STIR Strain into a Martini Coupe Garnish with Orange Swathe

1 oz Orange Juice Top w/ Sparkling Wine White wine glass

1 oz Plantation 5yr 1 oz CRF Reserve 80 Proof Brandy 1/2 oz Licor Beirao 1/4 oz St. George Bruto Americano 2 dashes Peychauds 2 dashes Angostura Build In Rocks Glass w/ Ice Orange Swathe

2 oz White Rum 1/2 oz Simple 1/2 oz Lime Juice 4-6 Mint Leaves Quick Shake all ingredients 2x Strain into a Highball w/ Fresh Ice Top w/ Soda Mint Sprig

2 oz Gin 1 oz Orange Juice 1/4 oz Lemon 1/4 oz Grenadine 3 dashes Absinthe Shake Strain into a Martini Glass No Garnish

2 oz Vodka 1/2 oz Lime Build in a Highball Top w/ Ginger Beer Lime Wedge

1 oz Eagle Rare 10 yr 1 oz Per Se 1 oz Punt e Mes 2 dashes Angostura 1 dash Orange Blossom Build in a Rocks Glass w/ Ice Orange Twist

3/4 oz Mezcal 3/4 oz Yellow Chartreuse 3/4 oz Aperol 3/4 oz Lemon Shake 2x Strain into a Nick n Nora No Garnish

1 1/2 oz Peloton Mezcal 3/4 oz Tamarind Dem 3/4 oz Lime Juice 1/2 oz Italicus Bergamot 2 dashes Chocolate Bitters Shake Strain into Martini glass (NO SALT RIM)

2 oz Rye 1 oz Sweet Vermouth 4 dashes Absinthe 2 dashes Orange Bitters Stir Strain into a Nick n Nora Glass Orange Swathe

1 oz Campari 1 oz Sweet Vermouth Build in a Rocks Glass with Ice Top w/ Sparkling Wine Orange Swathe

1 1/2 oz Peloton Mezcal 1 oz Blanco Tequila 1/4 oz Agave (or Dem if 86'd) 2 dashes Orange Bitters 2 dashes Mex. Choco Bitters Build in Glass Flamed Orange Swathe

1 1/2 oz Aged Rum 3/4 oz Lime 3/4 oz Simple 2 dashes Angostura Bitters 4-6 Mint Leaves Shake 2x Strain into a Martini Top w/ Sparkling Wine Mint Leaf

1 oz Rye 1 oz Campari 1 oz Dry Vermouth Build in a Rocks Glass w/ Ice Orange Swathe

1 1/2 oz Rye 1/2 oz Espresso 1/2 oz Demerara 1/2 oz Angostura Bitters Whole Egg Dry Shake Shake With Ice 2x Strain into a Chilled Rocks Glass Serve Down Grated Nutmeg

2 oz Aged Rum 3 oz Pineapple Juice 1 oz Coco Lopez (or Coconut Cream) 1 oz Orange Juice Quick Shake Single Strain into a Goblet w/ Crushed Ice Top w/ Nutmeg

2 oz Tequila 1 oz Grapefruit 1/4 oz Lime 1/4 oz Simple Quick Shake Single Strain into a Highball w/ Ice Top w/ Soda Lime Wedge

3/4 oz Bourbon 3/4 oz Amaro Nonino 3/4 oz Aperol 3/4 oz Lemon Shake 2x Strain into a Nick n Nora No Garnish

1 1/2 oz Gin 3/4 oz Dry Curacao 3/4 oz Lime Juice 1 dash Angostura Bitters Shake 2x Strain into a Nick n Nora No Garnish

2 oz Famous Grouse Blended 3/4 oz Lemon 3/4 oz Ginger Honey Syrup Shake Single Strain into a Rox glass with Fresh Ice 1/4 oz Lagavulin 8yr Float Lemon Swathe

3/4 oz Reposado Tequila 3/4 oz Cardamaro 3/4 oz Contratto Aperitif 3/4 oz Lemon Saline solution (ie - pinch of salt) Shake, Nick and Nora, no garnish

2 oz Rye or Bourbon 1/2 oz Dolin Dry 1/2 oz Sweet Vermouth Stir Strain into a Martini Glass Cherry

2 oz Pimm's 1/2 oz Lemon 1/2 oz Simple Shake Strain into a Highball over Fresh Ice Top w/ Soda Mint Sprig

1 1/2 oz Gin 3/4 oz Lemon 1/2 oz Grenadine 1/2 oz Lairds Apple Brandy 1/2 oz Simple Syrup Egg White Dry Shake Shake with Ice 2x Strain into a Martini Glass Ango Art Garnish

2 oz Pisco 3/4 oz Simple 1/2 oz Lemon 1/4 oz Lime Egg White Dry Shake Shake With Ice 2x Strain into a Martini Glass Ango Art Garnish

1 oz Aged Rum 1 oz Rum Agricole 3/4 oz Falernum 3/4 oz Lime 1/2 oz Pineapple 1/4 oz Grenadine 1/4 oz Lemonhart 151 Dry Shake Pour into a Goblet With Crushed Ice Orange Slice and Cherry

2 oz Bourbon 3/4 oz Sweet Vermouth 1/4 oz Benedictine 2 dashes Peychauds 2 dashes Orange Bitters Stir Strain into a Nick n Nora Orange Swathe

1 oz White Rum 1/2 oz Alessio Bianco 1/4 oz Old Monk 1/4 oz Campari 1/4 oz Bruto Americano 1/4 oz Lime 1 dash Ango 1 dash Fire Water Shake Strain into a Rocks Glass w/ Fresh Ice No Garnish

1 1/2 oz Aged Rum 1/2 oz Lemonhart 151 3/4 oz Lime 1/2 oz Simple 8-12 Mint Leaves Gently Muddle all the ingredients in a Highball Glass. Top with Crushed Ice and Swizzle with a bar spoon for 5-6 seconds. Top w. more crushed Ice Garnish with 3 dashes of Angostura Bitters and Mint Sprig

2 oz Gin 3/4 oz Heavy Cream 3/4 oz Simple Syrup 1/2 oz Lime Juice 1/2 oz Lemon Juice 3 drops Orange Blossom Water Egg White Combine all ingredients in a Shaker Tin and Dry Shake. Add 4-5 Ice Cubes and shake aggressively for 30-45 seconds. 2x Strain into a Highball Glass with 1 oz of Soda. Let the Cocktail rest until there is a visible line of separation between the head and base. Add more Soda Water until the Head peaks over the top of the glass. Garnish with 2 drops of Orange Blossom Water and an Orange Twist.

2 oz Tequila 1/2 oz Lime Juice Build in Highball Top w/ Soda Lime Wedge

2 oz Rye 1/2 oz Punt e Mes 1/2 oz Lux Maraschino Liquor Stir Strain into a Nick n Nora Cherry

2 1/4 oz Famous Grouse Scotch 3/4 oz Sweet Vermouth 2 dashes Angostura Bitters Stir Strain into a Martini Glass Cherry

1 1/2 oz Tequila 1/2 oz Sweet Vermouth 1/2 oz Campari 1/2 oz Dry Vermouth 1 dash Angostura Stir Strain into a Martini Glass Orange Swathe

1 oz White Rum 1 oz Aged Rum 1/2 oz Dark Rum 1/4 oz Demerara Syrup 2 dashes Orange Bitters 2 dashes Angostura Bitters Build in a Rocks Glass with Ice an Stir Top w/ More Rocks if Needed Lime Swathe

2 oz Famous Grouse 3/4 oz Drambuie Build in a Rocks Glass with Ice

2 1/2 oz Rye 1/4 oz Demerara Sugar 8 dashes Peychauds Stir Rinse a Chilled Rocks Glass w Absinthe Strain Express Lemon Oil and Discard.

1 1/2 oz Rye 1/2 oz Dolin Dry 1/2 oz Alessio Bianco 1/2 oz Lemon 1/2 oz Grenadine 1 dash Orange Bitters Shake 2x Strain into a Martini Glass No Garnish

1 oz Mezcal 1 oz Cynar 1 oz Campari 2 dashes Mex. Choco Bitters Stir Strain into a Chilled Rocks Glass Serve DOWN Flamed Orange Twist

1 oz Bourbon 1/2 oz Triple Sec 3 dashes Ango 3 dashes Peychauds Stir Strain into a Flute Top w/ Sparkling Wine No Garnish

2 oz Cognac 3/4 oz Lemon 1/2 oz Triple Sec 1/4 oz Simple Syrup Shake 2x Strain into a Martini Glass Sugar Rim By Request

2 oz Gin 3/4 oz Lime 3/4 oz Simple Egg White Dry Shake Shake with Ice 2x Strain into a Highball Glass with 1 oz of Soda Water. Let rest for 20 seconds. Top with Soda until Head reaches the top of the glass. Lime Swathe

1 1/2 oz Gin 3/4 oz Cherry Heering 3/4 oz Lime Juice 3/4 oz Benedictine 1 dash Angostura Shake Single Strain into a Highball with Ice Top w/ Soda Lime Swathe

2 oz Gin 3/4 oz Lime 3/4 oz Simple Syrup 4-6 Mint Leaves Shake 2x Strain into a Nick n Nora Mint Leaf

1 1/2oz Blanco Tequila 3/4oz Lime Juice 3/4oz Triple Sec 1/4oz Agave Nectar 3 dashes Fire Water Build in mixing glass, shake and pour into salt-rimmed lowball (optional). Garnish with a lime wedge.

1 oz Gin 1 oz Cognac 1/2 oz Simple 3/4 oz Lime Juice 4-6 Mint Leaves Quick Shake Fill Highball with Ice and 2 oz of Ginger Beer 2x Strain into the glass and top w/ Soda Mint Sprig

1 1/2 oz Gin 3/4 oz Sweet Vermouth 3/4 oz Green Chartreuse 1 dash Orange Bitters Stir Rinse Nick n Nora w/ CAMPARI Strain Orange Swathe

1 oz White Rum 1 oz Aged Rum 3/4 oz Lime 1/2 oz Simple 1/4 oz Allspice Dram Shake 2x Strain into a Martini Glass No Garnish

2 oz Rye 3/4 oz Lemon 3/4 oz Simple 7 Dashes of Peychauds 7 Dashes of Ango 7 dashes of Orange bitters Shake 2x Strain into a Martini Glass No Garnish

2 1/2 oz Rum Agricole 1/2 oz Demerara Syrup 4 Lime Wedges Muddle Sugar and Lime wedges in a Rocks Glass. Add Rum and Ice Stir No Garnish

1 1/2 oz Gin 1 1/2 oz Sweet Vermouth 1/4 oz Amaro di Sirene 3 dashes Rosemary Tincture 3 dashes Orange Bitters 1 Pinch Salt Stir Strain into a Martini Glass Grapefruit Twist

1 oz Cocchi Torino 1 oz Contratto Bianco 3/4 oz Rittenhouse 1/4 oz Meletti Amaro 4 dashes Plum Bitters 2 dashes Ango Pinch Salt Build in Rox Glass w/ Ice Lemon Twist

2 oz Gin 3/4 oz Lemon 3/4 oz Simple Syrup Quick Shake Strain into a Highball over Fresh Ice Top w/ Soda Lemon Wedge

2 oz Batch (1 1/2 oz Aperol 1/2 oz Licor Beirao) 2 oz Orange Juice 3/4 oz Lemon Juice 1/2 oz Vanilla Syrup Build in a Goblet. Add Ice and Top with Tonic Garnish: Dehydrated Orange 1L BATCH: 750ml Aperol 250ml Licor Beirao

1 1/2 oz Irish whiskey 3/4 oz weet vermouth 1/2 oz Luxardo Bitter Bianco 1/4 oz Sfumato Rabarbaro 6 dashes orange bitters Orange twist Build in glass, add ice, stir Orange Swathe

2 oz Rye 1/2 oz Fernet 1/2 oz Simple Syrup 2 dashes Angostura 2 dashes Orange Bitters Stir Strain into a Martini Express Orange and Discard

1 1/2 oz Angostura Bitters 1 oz Orgeat 3/4 oz Lemon 1/2 oz Rye Shake 2x Strain into a Nick n Nora Lemon Swathe

2 oz Gin 3/4 oz Dolin Dry 1/2 oz Rainwater Madeira Barspoon Lux. Maraschino 2 dashes Orange Bitters 1 dash Absinthe Stir Strain into a Nick n Nora Express Lemon Oil and Discard Cherry Garnish

3 oz Sweet Vermouth (or Guests Choice) Build in a Highball with Ice Top with 3 oz Sparkling Wine and Soda Orange Swathe for Red Vermouths Lemon Swathe for White and Rose Vermouths

1 1/2 oz Gin 1 oz Vodka 1/2 oz Cocchi Americano 1 dash Orange Bitters Stir Strain into a Martini Glass Lemon Swathe

1 oz Rye 1 oz Cognac 1 oz Sweet Vermouth Barspoon Benedictine 2 dashes Angostura 2 dashes Peychauds Stir Strain into a Chilled Rocks Glass Express Lemon and Discard

2 oz Batch 1 oz Lime 3/4 oz Green Syrup (Greenbean, Pepper, Jalapeño) 1 dash Celery/Orange Bitters Batch: 1 1/2 oz Reyka Vodka 1/4 oz Green Chartreuse 1/4 oz Creme de Cacao Shake and Strain into a Nick n Nora Lime Twist

2 oz Rye 1/2 oz Orange Juice 1/2 oz Lemon Juice 1/2 oz Grenadine Shake Strain into a Martini Glass Cherry

3/4 oz Creme de Violette 3/4 oz Gin 3/4 oz Triple Sec 3/4 oz Lemon Shake 2x strain into Nick n Nora Orange Swathe

1 oz Simple 3 Lemon Wedges 4-6 Mint Leaves Muddle All ingredients in a Small Shaker Tin. Add 2 oz of Bourbon and Dry Shake Dump into a Rocks Glass. Top w/ Crushed Ice Mint Sprig

1 1/2 oz Gin 3/4 oz Triple Sec 3/4 oz Lemon Egg White Dry Shake Shake with Ice 2x Strain into a Martini Glass Ango Art Garnish

1 1/2 oz Gin 1 oz Kina L'Aero 3/4 oz Luxardo Bitter Bianco Build in a Rocks Glass with Ice Stir and Top off w/ Fresh Ice Lemon Swathe

2 oz Apple Brandy 1/2 oz Yellow Chartreuse 1/2 oz Benedictine 1 dash Angostura Bitters Stir Strain into a Nick n Nora Cherry

1 1/2 oz Plymouth 3/4 oz Dem syrup 3/4 oz lemon 1/4 oz Raspberry 1/4 oz Ginja Barspoon Size 2 dashes Shiso Shake 2x Strain into Martini

2 ox Reyka ,(or chosen spirit) 1 oz Lychee Syrup 3/4 oz Lime Shake 2x Strain into a Martini Glass No Garnish

1 1/2 oz Spirit Choice 1/2 oz Oppidum Ginja Cherry 3/4 oz Lime 1/2 oz Mint Syrup Shake and 2x Strain into a Nick N Nora Lime Twist Garnish

1 oz Ten To One white Rum 1 oz Aged Rum 1 oz Pineapple 1/2 oz Orange Juice 1/2 oz Lime Juice 1/2 oz Grenadine Shake and strain into a rocks glass with fresh ice. Garnish: Skewered cherry

2 oz Spirit Build in Highball without ice Add 2-3 ounces of Bloody Mary Mix and pour once into a shaker tin and back into the highball glass to incorporate. Add ice and top with more bloody Mary Mix Garnish with 1 olive and cracked pepper

2 oz Mezcal 3/4 oz Lime Juice 3/4 oz Simple Syrup 2 dashes Fire Water Shake Strain into Rox Glass W/ Salt & Pepper Rim and Fresh Rox

1 oz Cognac 1 oz Mezcal 3/4 oz Sweet Vermouth 1/2 oz Creme de Cacao 2 dashes Fire Water Stir Served DOWN in a Chilled Rocks Glass No Garnish

1 1/2 oz Tequila Ocho Reposado Tequila 1 oz Alessio Chinato Vermouth 1/2 oz Aperol 1/4 oz Ferro Kina Stir Martini Glass Orange Swathe

1 1/2 oz Blanco Tequila 1/2 oz Creme de Cassis 1/2 oz Lime Quick Shake with Ice Strain into a Highball with Ice Top w/ Ginger Beer Lime Wedge Garnish

1 oz Mezcal 1 oz St Elder 1/2 oz Punt E Mez 1/4 oz Lemon Shake Strain into a Nick n Nora

2 oz Tequila 3/4 oz Lime 3/4 oz Grenadine 5 dashes Angostura Bitters Shake Strain into a Martini Glass Lime Swathe

1 1/2 oz Peloton Mezcal 1 oz Blanco Tequila 1/4 oz Agave (or Dem if 86'd) 2 dashes Orange Bitters 2 dashes Mex. Choco Bitters Build in Glass Flamed Orange Swathe

1 1/2 oz Tequila 1/2 oz Sweet Vermouth 1/2 oz Campari 1/2 oz Dry Vermouth 1 dash Angostura Stir Strain into a Martini Glass Orange Swathe

1 oz Cognac 1 oz White Rum 1 oz Triple Sec (Combier) 1/4 oz Lemon Juice Shake 2x Strain into a Martini Glass Flamed Orange Twist

1 Sugar Cube 5 dashes Angostura Place a Sugar Cube in an OXO Jigger and add angostura Bitters Fill a Flute 1/2 way with Prosecco. Using a Bar Spoon, place the Bitter Soaked Sugar Cube in the Glass. Top with more Prosecco Lemon TWIST Garnish

HOUSE: 1 1/2 oz Cognac 3/4 oz Lemon 3/4 oz Yellow Chartreuse 1/4 oz Simple 1 dash Ango (Alt. W/ Green Chartreuse) 1 3/4 oz Cognac 1/2 oz Green Chartreuse 3/4 oz Lemon 1/2 oz Simple 1 dash Ango Shake 2x Strain Martini Coupe Lemon Swathe

2 oz Rainwater Madeira 1 oz Benedictine 1/4 oz Absinthe Stir and Strain into a Nick n Nora Lemon Swathe

2 oz Cognac 3/4 oz Lemon 1/2 oz Triple Sec 1/4 oz Simple Syrup Shake 2x Strain into a Martini Glass Sugar Rim By Request

1 oz Rye 1 oz Cognac 1 oz Sweet Vermouth Barspoon Benedictine 2 dashes Angostura 2 dashes Peychauds Stir Strain into a Chilled Rocks Glass Express Lemon and Discard

2 1/2oz Gin 3/4oz Yellow Chartreuse 1 Dash Orange Bitters Stir and strain into a cocktail glass. Garnish with a lemon twist.

1 1/2 oz Gin (London Dry) 3/4 Lemon 1/2 Maraschino 1/4 Creme da Violette Shake, 2x Strain into a Nick n Nora, Cherry

2 oz Gin 3/4 oz Lemon 3/4 oz Honey Syrup 1 dash Orange Bitters Shake and 2x Strain into a Nick n Nora No Garnish

1 1/2 oz Gin 1 oz Sweet Vermouth 3/4 oz Green Chartreuse 1 dash Orange Bitters Stir, Strain into a Nick n Nora Cherry

1 oz Gin 1 oz St Elder Liqueur 1 oz Grapefruit 1/4 oz Lemon Juice 2 dashes Peychauds Bitters Shake and 2x Strain into a Martini Glass Grapefruit Swathe

1oz Gin 1/2oz Simple Syrup 1/2oz Lemon Juice Sparkling Wine Shake and double strain into a champagne flute. Top with sparkling wine and garnish with a lemon twist. Named after the French 75mm field gun, model of 1897. This was the mainstay weapon of World War I, which had a recoil system that made for soft, smooth operation.

1 1/2 oz Vodka 3/4 oz Pineapple 3/4 oz Raspberry Liqueur 1/2 oz Lemon Shake Strain into a Martini Glass Lemon Swathe

2 oz Gin or Vodka Preference 3/4 Lime 3/4 Simple Shake 2x Strain into a Nick n Nora No Garnish

3/4oz Gin 3/4oz Green Chartreuse 3/4oz Maraschino Liqueur 3/4oz Lime Juice Shake and double strain into cocktail glass. Garnish with cherry

2 oz Gin 1 oz Sweet Vermouth 1/4 oz Lux Maraschino Liqueur 1 dash Orange Bitters Stir Strain into a Martini Glass Lemon Swathe

Default: 2 1/4 Gin or Vodka 3/4 oz Dry Vermouth *2 dashes Orange Bitters for a Twist Garnish Stir, Strain into Martini Glass Dry: 2 3/4 Gin or Vodka 1/4 oz Dry Vermouth *2 dashes Orange Bitters for a Twist Garnish Whisper: 3 oz Gin or Vodka Coat glass with Dry Vermouth *2 dashes Orange Bitters for a Twist Garnish Extra Dry: 3 oz Gin (STIR) or Vodka (SHAKE) Dirty: 2 1/2 oz Gin or Vodka 1/2 oz Olive Brine SHAKE and Single Strain into Martini Glass 3 Olives Extra Dirty 2 1/4 oz Gin or Vodka 3/4 oz Olive Brine SHAKE and Single Strain into Martini Glass 3 Olives Stir and strain into a cocktail glass. Garnish with 3 olives or a lemon twist. *Extra cold: SHAKE no matter what the proportions. Slighty Dirty: 2 3/4oz Vodka or Gin 1/4oz Brine Dirty: 2 1/2 oz Vodka or Gin 3/4oz Brine Extra Dirty: 2oz Vodka or Gin 1oz Brine Shake and strain into a cocktail glass. Garnish with 3 olives.

2 oz Gin 1/2 oz Dolin Dry 1/2 oz St Elder 2 dashes Celery Bitters Stir Strain into a Nick n Nora Grapefruit Swathe

1 oz gin 1 oz Campari 1 oz sweet vermouth Build in a Rocks Glass w/ Ice Orange Swathe

1 1/2 oz Gin 3/4 oz Dry Curacao 3/4 oz Lime Juice 1 dash Angostura Bitters Shake 2x Strain into a Nick n Nora No Garnish

1 1/2 oz Gin 3/4 oz Lemon 1/2 oz Grenadine 1/2 oz Lairds Apple Brandy 1/2 oz Simple Syrup Egg White Dry Shake Shake with Ice 2x Strain into a Martini Glass Ango Art Garnish

2 oz Gin 3/4 oz Heavy Cream 3/4 oz Simple Syrup 1/2 oz Lime Juice 1/2 oz Lemon Juice 3 drops Orange Blossom Water Egg White Combine all ingredients in a Shaker Tin and Dry Shake. Add 4-5 Ice Cubes and shake aggressively for 30-45 seconds. 2x Strain into a Highball Glass with 1 oz of Soda. Let the Cocktail rest until there is a visible line of separation between the head and base. Add more Soda Water until the Head peaks over the top of the glass. Garnish with 2 drops of Orange Blossom Water and an Orange Twist.

1 1/2 oz Gin 3/4 oz Cherry Heering 3/4 oz Lime Juice 3/4 oz Benedictine 1 dash Angostura Shake Single Strain into a Highball with Ice Top w/ Soda Lime Swathe

2 oz Gin 3/4 oz Lime 3/4 oz Simple Syrup 4-6 Mint Leaves Shake 2x Strain into a Nick n Nora Mint Leaf

2 oz Gin 3/4 oz Lemon 3/4 oz Simple Syrup Quick Shake Strain into a Highball over Fresh Ice Top w/ Soda Lemon Wedge

2 oz Gin 3/4 oz Dolin Dry 1/2 oz Rainwater Madeira Barspoon Lux. Maraschino 2 dashes Orange Bitters 1 dash Absinthe Stir Strain into a Nick n Nora Express Lemon Oil and Discard Cherry Garnish

3/4 oz Creme de Violette 3/4 oz Gin 3/4 oz Triple Sec 3/4 oz Lemon Shake 2x strain into Nick n Nora Orange Swathe

1 1/2 oz Gin 3/4 oz Triple Sec 3/4 oz Lemon Egg White Dry Shake Shake with Ice 2x Strain into a Martini Glass Ango Art Garnish

1 1/2 oz Gin 1 oz Kina L'Aero 3/4 oz Luxardo Bitter Bianco Build in a Rocks Glass with Ice Stir and Top off w/ Fresh Ice Lemon Swathe

2oz Sercial Madeira 1oz Sweet Vermouth 1 dash Regan’s Orange Bitters Stir and strain into a cocktail glass, garnish with an orange twist.

1 1/2 oz Punt e Mes 1 1/2 oz Cynar Barspoon Lemon juice 6 dash orange bitters Build in rox glass Top with sea salt

1oz Campari 1oz Sweet Vermouth Build in highball, fill with ice, and top with soda water. Garnish with an Orange Wedge. Highball, top with soda, orange moon

2 oz Giffard Aperitif 1 oz Grapefruit 3/4 oz Orange Juice 1/2 Lemon 1/4 oz Simple 1 dash Orange Blossom Water Quick Shake Strain into a Rocks Glass over Fresh Ice Grapefruit Swathe

1 1/2 oz Giffard Elderflower N/A 3/4 oz Grapefruit Juice 3/4 oz Mint Syrup Quick Shake Add 1 oz Tonic Water Strain into a Highball w/ Ice Top w/ Soda Water Mint Leaf Garnish

2 oz Lucano Zero 3/4 oz Mint Syrup 3/4 oz Espresso 2 dashes Orange Bitters Shake 2x Strain into a Martini Glass Mint Leaf Garnish

1 1/2 oz Giffard Aperitivo 1 oz Coconut Syrup 1 oz Pineapple 1 oz Orange Juice 1 oz Lime Juice 1 dash Rose Water Build in Rocks Glass Froth and top with Crushed Ice Garnish: Ground Coffee and Pineapple Frond (if available)

Tarts made with our pastel dough, filled with a cheese sauce and baked until golden. The filling features Pastor de Beira Alta (raw sheep’s milk), egg yolks, milk, cream, confit garlic and served with apricot jam.

1 oz Elderflower N/A Liqueur 1 oz Duchess Grey Tea Syrup 1 oz Lemon 1 oz Grapefruit Build in a Highball and add Ice. Top with Orange Tonic (or Fever Tree if 86'd) Garnish with Dehydrated Grapefruit

2 ox Giffard Aperitivi 1 oz Tonic Build in a highball Top w Soda Orange and Lemon Twist Garnish