Vertigo Cocktail Bar 56 Saint George Street

1½–2 oz vodka + 1 oz apple schnapps/liqueur + ½–¾ oz sour mix or lemon/simple. Shake, strain into martini glass.

2 oz peach purée/nectar + 4 oz Prosecco. Build in flute.

2 oz vodka + 1 oz coffee liqueur. Build over ice in rocks.

2 oz vodka + 4 oz tomato juice + ½ oz lemon juice + 2–4 dashes Worcestershire + 2–4 dashes hot sauce + pinch celery salt/pepper. Roll/stir gently over ice in pint.

2 oz tequila + 1 oz coffee liqueur. Build over ice in rocks.

1½–2 oz vodka (vanilla optional) + 1 oz chocolate liqueur + ½–1 oz cream or crème de cacao. Shake, strain into martini glass.

2 oz dark rum (Gosling’s preferred) + ½ oz lime juice + 4–5 oz ginger beer. Build over ice in highball; lime wedge.

1–1½ oz coconut rum (Malibu) + ½–1 oz banana liqueur + ½–1 oz spiced/dark rum + 2–3 oz pineapple (or pineapple-orange) juice (+ optional orange juice, bitters, grenadine splash). Shake, strain over ice in highball/hurricane.

2½ oz gin (or vodka) + ½ oz dry vermouth (or less for drier). Stir with ice, strain into coupe; olive or lemon twist.

2 oz vodka + 1 oz coffee liqueur (Kahlúa/Mr Black) + 1 oz fresh espresso (+ optional ¼ oz simple). Shake hard with ice, strain into coupe; 3 coffee beans.

1–1½ oz gin + ½–¾ oz lemon juice + ½ oz simple syrup. Shake, strain into flute, top with 2–3 oz Champagne.

2 oz gin (or vodka) + ¾–1 oz lime juice + ½–¾ oz simple syrup. Shake, strain into coupe or rocks.

1½–2 oz Irish whiskey (Jameson) + 4–6 oz hot coffee + 1 tsp sugar + lightly whipped cream float. Build in Irish coffee glass.

2 oz tequila (blanco) + ¾–1 oz Cointreau/triple sec + ¾–1 oz fresh lime juice (+ optional ¼–½ oz agave/simple). Shake, strain into salt-rimmed rocks or coupe.

3–4 oz Prosecco/Champagne + 2–3 oz orange juice. Build in flute.

2 oz white rum + 1 oz lime juice + ½–¾ oz simple syrup + 8–10 mint leaves. Muddle mint lightly, shake or build, top with soda; highball.

2 oz vodka + ½–¾ oz lime juice + 4–5 oz ginger beer. Build in copper mug or highball over ice; lime.

2 oz bourbon/rye + 1 sugar cube (or ¼–½ oz simple) + 2–3 dashes Angostura bitters. Muddle, stir over ice in rocks; orange peel + cherry.

2 oz tequila + ½ oz lime juice + 3–4 oz grapefruit soda (or fresh grapefruit + soda). Build over ice in highball; salt rim optional.

House red/white wine base + brandy/liqueur + fruit juices + sliced fruit (batch varies; glass pour ~5–6 oz).

2 oz vodka + 1 oz coffee liqueur + 1 oz cream/half-and-half. Build or stir over ice in rocks.

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Non-Premium / Cordials

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Chocolate, almond, and espresso. Nutty and rich.

Chocolate, almond, and espresso. Nutty and rich.

Brown sugar cinnamon latte with oat milk.

Brown sugar cinnamon latte with oat milk.

Coconut latte with a tiny pinch of sea salt.

Coconut latte with a tiny pinch of sea salt.

Hazelnut and espresso. Familiar and comforting.

Hazelnut and espresso. Familiar and comforting.

Smooth vanilla, espresso, and steamed milk.

Smooth vanilla, espresso, and steamed milk.

Maple and brown sugar with espresso. Strong breakfast pairing.

Maple and brown sugar with espresso. Strong breakfast pairing.

Lavender, vanilla, and espresso. Floral and soft.

Lavender, vanilla, and espresso. Floral and soft.

Caramel latte with a light caramel finish.

Caramel latte with a light caramel finish.

Chocolate, coconut, and espresso.

Chocolate, coconut, and espresso.

Honey, cinnamon, and espresso. Cozy and balanced.

Honey, cinnamon, and espresso. Cozy and balanced.