Little Bird 1815 N Durham Drive

Rum Old Fashioned 1 oz Bacardi 8 .75 Plantation Dark .25 Smith & Cross 1 dash Angostura 2 dropper Tiki Bitters 1 bsp Turbo Glass: Rocks Ice: Cubes Method: Build in rocks glass and stir to fill glass with cubes. Garnish: Orange zest and Lemon zest, express both. After expressing, pick a cherry and then pick the end of the lemon zest and the end of the orange zest creating a “V” shaped flag.

TI Punch 2 oz Agricole Rhum .25 oz Cane Syrup 1 lime peel with small amount of flesh Glass: Rocks Ice: Cubes On The side with Ex limes Method: cut peel with knife muddle with syrup rinse muddle with rhum. Garnish: none

Oaxacan Old Fashioned (Mezcal Old Fashioned) 1.25 oz Vida .75 oz Pueblo Viejo Reposado .25 oz Agave 2 dash Angostura Bitters 1 dropper Bittercube Mole Bitters Glass: Rocks Ice: Cubes Method: Combine ingredients in rocks glass, stir with ice until washline is appropriate and glass is filled with cubes. Garnish: Orange zest, cherry

Rosita 1.5 oz Reposado Tequila .5 oz Dolin Rouge .5 oz Dolin Dry .5 oz Campari 1 dash Angostura Bitters Glass: Rocks Ice: Cubes Method: Build in rocks glass and stir to fill glass with cubes. Garnish: Lemon zest

Battle of New Orleans 2 oz Bourbon 1 bsp Turbo 3 dash Peychaud’s Bitters Absinthe Rinse Glass: Nick and Nora Ice: None Method: Stir in a mixing glass and strain up. Garnish: Lemon zest

Boulevardier 1 oz Bourbon 1 oz Campari 1 oz Dolin Rouge Glass: Up = Coupe; On the Rocks = Rocks Ice: Up or On the Rocks (cubes) Method: Stir in a mixing glass and strain up in a coupe or over fresh cubes in a rocks. Garnish: Orange zest

Cock and Bull Special 1 oz Bourbon .5 oz Cognac .5 oz Benedictine .25 oz Dry Curacao 1 dash Angostura Bitters Glass: Rocks Ice: Rocks Method: Build in rocks glass and stir to fill glass with cubes. Garnish: Lemon zest

Cocktail a La Louisianne 2 oz Rye .5 oz Benedictine .5 oz Dolin Rouge 3 dash Peychaud’s Bitters 1 bsp Absinthe Glass: Nick and Nora Ice: None Method: Build in a mixing glass and strain up. Garnish: Cherry

2oz Dickel Rye 1oz Cocchi Torino 2 Dashes Angostura Bitters Glass: Coupe Ice: None Method: Chill glass, stir till diluted and chilled, strain with julep strainer into chilled coupe. Garnish: Picked cherry w/ white ball pick

Mint Julep 2 oz Bourbon .5 oz Turbo 10-15 Mint Leaves Glass: Mule Tin Ice: Crushed Method: Muddle the mint with the turbo in the bottom of the mule tin. “Rinse” the muddle with the bourbon and add crushed ice. Stir to dilute, continue topping with crushed ice and stirring until properly diluted. Top with crushed ice to make a dome. Garnish: Several mint sprigs in a bundle and powdered sugar

Old Pal 1 oz Rye 1 oz Campari 1 oz Dolin Dry Glass: Up = Coupe; On the Rocks = Rocks Ice: Up or On the Rocks (cubes) Method: Stir in a mixing glass and strain up in a coupe or over fresh cubes in a rocks. Garnish: Orange zest

Remember the Maine 2 oz Rye .75 oz Dolin Rouge .25 oz Cherry Heering 1 Bsp Absinthe Glass: Coupe Ice: None Method: Stir in a mixing glass and strain up. Garnish: Lemon zest

Sazerac 2 oz Rye .25 oz Turbo 7 dash Peychaud’s Bitters Absinthe Rinse Glass: Etched Rocks Ice: None Method: Stir in a mixing glass and strain up (in Etched Rocks glass). Garnish: Lemon zest

Tipperary 2 oz Irish whiskey 1 oz Dolin Rouge .5 oz Green Chartreuse Glass: Coupe Ice: None Method: Stir in a mixing glass and strain up. Garnish: None

Toronto 2 oz Rye .5 oz Fernet Branca 1 bsp Turbo 1 dash Angostura Bitters Glass: Coupe Ice: None Method Stir in a mixing glass and strain up. Garnish: Orange zest

Vieux Carre .75 oz Rye .75 oz Cognac .75 oz Dolin Rouge .25 Benedictine 2 dash Angostura Bitters 2 dash Peychaud’s Bitters Glass: Coupe Ice: None Method: Stir in a mixing glass and strain up. Garnish: Lemon zest

1.5 Amontillado Sherry 1.5 Dolin Rouge 2 dashes Orange Bitters Glass: Nick and Nora Ice: None Method: Build in mixing glass, stir, julep strain into chilled Nick and Nora. Garnish: Manicured orange zest

Americano 1.25 oz Campari 1.25 oz Cocchi Di Torino Top with soda Glass: Collins Ice: Rocks Method: Build in glass and top with soda. Garnish: Orange zest

Aperol Spritz 2 oz Aperol 3 oz Soda 3 oz Sparkling Wine Glass: Wine Glass Ice: Cubes Method: Build in the glass and stir to combine. Garnish: Orange slice and a Mint sprig

Champagne Cocktail 1 Sugar Cube 4 dash Angostura Bitters Top (fill) with Champagne Glass: Coupe Ice: None Method: In a Jigger, soak sugar cube in ango until well absorbed. Place in the bottom of a flute with a small amount of ango. Slowly pour Champagne down a barspoon until full.

Death in the Afternoon 1 oz Kubler Absinthe (or whichever Absinthe is available) Top with Sparkling Wine Glass: Flute Ice : None Method Build in flute. Garnish: Mint Sprig

Kir Royale .5 oz Crème de Cassis Fill with Sparkling Wine Glass: Flute Ice: None Method: Build in flute. Garnish: Lemon twist

Brandy Alexander 1 oz Cognac 1 oz Crème de Cacao 1 oz Heavy Cream Glass: Coupe Ice: None Method: Build in a tin, shake, fine strain up. Garnish: Grated Nutmeg

1 oz Vodka .75 oz Bailey .75 oz Creme de cacao .5 Heavy cream .5 Turbo 1 dropper vanilla Extract Glass: Coupe Ice: none Method: build in shaker tin. Shake well and fine strain into chilled glass. Garnish: Grated nutmeg

Grasshopper 1 oz Creme de Menthe 1 oz Creme de Cacao 1 oz Heavy Cream 10-15 mint leaves Glass: Coupe Ice: None Method: Build in a tin, shake, fine strain up. Garnish: Mint sprig

1.5oz Plantation Dark 1 Compound butter Ball Fill with Hot Water Glass: Toddy Glass Ice: None Method: Heat Glass, add butter and rums, fill with hot water and stir to combine Garnish: Grated Cinnamon Compound butter: 1/2 lb unsalted butter 1/2 lb Dark Brown sugar 1/2 tsp cinnamon 1/2 tsp allspice 1/4 tsp Ginger 1/4 tsp salt 1/4 tsp nutmeg 1/4 tsp vanilla 1/8 tsp clove

Hot Toddy 2 oz Evan Williams Bonded Bourbon 1.5 oz Honey 1 oz Lemon Fill with Boiling Water Glass: 12 oz Clear Mug Ice: none Method: Warm glass with hot water, dump water and build in glass, stir to combine, add boiling water and stir once more. Garnish: Lemon Zest & cinnamon stick

2 oz Bushmill's ( Or Irish whiskey) .75 oz Turbo .5 oz Coffee Liqueur .5 oz Coffee concentrate 2 dash salt Fill with brewed coffee Benedictine cream 4 oz Heavy cream .75 oz benedictine .25 oz Turbo Combine and shake in a shaker tin with NO ICE until thick Glass; 12 oz coffee mug Ice: None Method: Warm glass with hot water, combine ingredients in a tin separately. once glass is warm to the touch dump the water and add spirits mix. top with coffee leaving 1/2 ish inch from the top and add whipped cream. Garnish: Grated Cinnamon

Milk Punch 2 oz Bourbon 1 oz Heavy Cream .75 oz Turbo 8 drops Vanilla Glass: Collins Ice: Cubes (4) Method: Build in a tin, shake for an extended time, strain over 4 cubes. Garnish: Grated nutmeg

Espresso Martini 1.5 oz Vodka 1 oz Espresso 0.50 oz St. George Nola Coffee Liqueur 0.50 oz Turbo Syrup 2.00 Dash Salt Solution Glass: Large Coupe Ice: None Method: Combine in a shaker tin. Shake very well, The harder the better. Fine Strain up. Garnish: 3 Coffee beans in a “Star”

Carajillo 1.5 oz Licor 43 1.5 oz Espresso Glass: Etched Rocks Glass Ice: None Method: Combine in a shaker tin. Shake well. Fine Strain up. Garnish:Orange Zest Manicured