Oveja Negra 700 Yampa St A105

Old Fashioned 2oz Old Grandad 114 1tsp Demerara 4 dashes Angostura Method: Stir Glassware: Old fashioned/large cube Garnish: Orange twist

2oz Batch .75oz Lime .75oz Simple 2 dash saline Method: Shake/Strain Glassware: Coupe Garnish: Lime wedge

Penicillin 2oz Monkey Shoulder .75oz Lemon Juice .75oz Ginger/Honey Syrup blend .25oz Laphroaig Float Method: Shake/Strain Glassware: Old Fashioned/Large Cube Garnish: Laphroaig float

3oz Freezer Batch Method: Pour Glassware: V Martini Garnish: Lemon/Olive/Both

1.5oz London Dry Gin 1oz Sweet Vermouth .5oz Green Chartreuse 2 dashes Orange Bitters Method: Stir Glassware: V Martini Garnish: Cherry, Lemon e/d Harry Johnson, 1890's, (New and Improved Bartender)

2oz Rye Whiskey 1oz Amaro Averna 1 dash Angostura Bitters 1 dash Orange Bitters Method: Stir Glassware: V Martini Garnish: Cherry Todd Smith, Bourbon and Branch

2oz Rye Whiskey 1oz Dry Vermouth .25 Maraschino .25oz Bigallet China China 2 dashes orange bitters Method: Stir Glassware: V Martini Garnish: Cherry, Lemon e/d Jacob A. Grohukso, Jacks Manual, 1908

2oz Rye 1oz Sweet Vermouth 2 dashes Angostura Method: Stir Glassware: V Martini Garnish: Cherry The first printed recipes for a "Manhattan" appear in 1884 in bookes like Charlie Paul's American and Other Drinks.

2.25oz Gin/Vodka .75oz Dry Vermouth Method: Stir Glassware: V Martini Garnish: Olive and/or lemon twist VARATIONS OF THE MARTINI Extra Dry- 2.5oz Spirit, .25oz Vermouth Dirty- 2.25oz Spirit, .75oz olive brine, shaken Extra Dirty- 2oz Spirit, 1oz olive brine, shaken

2oz Gin 1oz Vodka .5oz Lillet Blanc 2 dashes Tonic Bitters Method: Stir Glassware: V Martini Garnish: Lemon Twist Ian Fleming, Casino Royale

1oz Rye Whiskey 1oz Cognac .75oz Sweet Vermouth .25oz Benedictine 2 dashes Peychaud's Bitters 2 dashes Angostura Method: Stir Glassware: Old Fashioned Ice: Large Cube Garnish: Lemon Twist Walter Bergeron, Carousel Bar, NOLA 1938

2oz Bourbon/Rye .5oz Sweet Vermouth .5oz Dry Vermouth Method: Stir/Strain Glassware: V Martini Garnish: Cherry

2oz Oloroso Sherry 1oz Sweet Vermouth 2 dashes Orange Bitters Method: Stir/Strain Glassware: V Martini Garnish: Lemon Twist

1.5oz Aged Rum .75oz Lime Juice .75oz Honey Syrup Top Sparkling Wine Method: Shake/Strain/Top Sparkling Wine Glassware: Wine Glass Garnish: none Esquires Handbook for Hosts-1949

2oz Gin 1oz Dry Vermouth 1tsp Creme de Violette 2 dashes Orange Bitters 2 dashes Absinthe Method: Stir Glassware: V Martini Garnish: Lemon Twist Hugo Ensslin, Recipes for Mixed Drinks, 1917

1.5oz Manzanilla Sherry 1.5oz Dry Vermouth 1tsp Simple Syrup 2 dashes Angostura Bitters 2 dashes Orange Bitters Method: Stir/Strain Glassware: V Martini Garnish: Lemon Twist

1oz Irish Whiskey 1oz Sloe Gin 1oz Sweet Vermouth 2 dashes Orange Bitters 2 Dashes Absinthe Method:Stir Glassware: V Martini Garnish: Lemon Cocktails, How To Mix Them, Rober Vermiere 1922

2oz Rye Whiskey .5oz Sweet Vermouth .25oz Maraschino .25oz Amarao Cio Ciaro 2 Dashes Orange Bitters 2 Dashes Angostura Bitters Method: Stir Glassware: Coupe Garnish: Lemon Twist Michael Madrusan, Milk & Honey, 2008

2oz Blended Scotch .75oz Sweet Vermouth .25oz Benedictine 2 dashes Angostura Bitters Method: Stir Glassware: Coupe Garnish: Cherry Savoy

1.25oz Old Raj Gin 1oz Alvear Pale Cream Sherry .5oz Rhine Hall La Normande Pommeau 25oz Clear Creek Pear Brandy 1/2 dash Scrappy's Celery Bitters Method: Stir/Strain Glassware: V Martini Garnish: Lemon Twist Alex Jump, Death & Co, 2022

2oz Rye Whiskey .5oz Punt e Mes .5oz Amaro Nardini 1tsp Maraschino Method: Stir Glassware: V Martini Garnish: Lemon Twist Joaquin Simo, Death and Co.

2oz Dark Rum .25oz Punt e Mes .25oz Honey Syrup 2 Dashes Angostura Method: Stir Glassware: oOldfashioned/ Large cube Garnish: Orange Twist Sam Ross, Milk and Honey, 2005

2.5oz Dry Vermouth .5oz Benedictine 1tsp Absinthe Method: Stir Glassware: V Martini Garnish: Lemon Twist

2oz Rye Whiskey .5oz Dry Vermouth .5oz Amaro Montenegro 3 slices cucumber Method: Stir Glassware: V Martini Garnish: Cucumber Slice Sam Ross, Milk and Honey

2oz Islay Scotch .5oz Galliano Ristretto .25oz Carpano Antica 2 dash Mole Bitters Method: Stir Glassware: V Martini Garnish: None Thomas Waugh, Death & Co

1.5oz Manzanilla Sherry 1.5oz Dry Vermouth 1tsp Luxardo Maraschino 2 dashes Orange Bitters Method: Stir/Strain Glassware: V Martini Garnish: Lemon Twist

2oz Rye .75oz Sweet Vermouth .75oz Benedictine 3 dashes peychauds 3 dash absinthe Method: Stir Glassware: V Martini Garnish: Cherry, Lemon e/d

1.5oz Rye .75oz Apple Brandy .5oz Yellow Chartreuse .25oz Green Chartreuse Method: Stir Glassware: V Martini Garnish: none Created at the Lord Baltimore Hotel ( with the Diamondback Lounge) likely in the 1930's

1.5oz White Rum 1.5oz Blanc Vermouth 1tsp Orange Curacao .5tsp Grenadine Method: Stir Glassware: V Martini Garnish: Orange twist Most likely invented at the Vista Alegre Club in Santiago

1.5oz Aquavit 1oz Cocchi Torino Sweet Vermouth .75oz Cynar 1 tsp Carrot Eau de Vie Method: Stir Glassware: Oldfashioned/Large Cube Garnish: Orange Tiwst Shannon Tebay, Death & Co, 2017

1.75oz Blended Scotch .25oz Islay Whiskey 1oz Sweet Vermouth 1 dash Angostura Method: Stir Glassware: V Martini Garnish: Cherry Sammy Ross, Milk and Honey

1.5oz Gin 1.5oz Dry Vermouth 1tsp Benedictine 2 dashes orange bitters Method: Stir Glassware: V Martini Garnish: Orange Twist First published as Ford Cocktail in 1895, George Kappelers Modern American Drinks

2oz Gin 1oz Blanc Vermouth 2tsp Onion Brine Method: Stir Glassware: V Martini Garnish: Pickled Onion Meaghan Doorman's Recipe

1oz Bourbon 1oz Apple Brandy 1oz Sweet Vermouth 1 dash Angostura Method: Stir Glassware: V Martini Garnish: Cherry Sammy Ross, Milk & Honey

2oz Rye Whiskey .5oz Punt e Mes .5oz Yellow Chartreuse 1 dash Angostura 1dash Orange bitteres Method: Stir Glassware: V Martini Garnish: Lemon

1.5oz Gin 1.5oz Sweet Vermouth 1.5oz Fernet Branca Method: Stir Glassware: V Martini Garnish: Orange Twist Ada Coleman, HEad Bartender Savoy Hotel 1925o

2oz Rye Whiskey .5oz Sweet Vermouth .5oz Dry Curacao 2 dashes Angostura Method: Stir Glassware: Old fashioned/large cube Garnish: Lemon Twist Crosby Gaige's Cocktail Guide and Ladie's Companion (1941)

1.5oz Rye Whiskey .5oz Mezcal .5oz Sweet Vermouth .25oz Averna 1tsp Campari Method: Stir Glassware: V Martini Garnish: Oranged e/d, Cherry Scott Teague, Death & Co 2015

1oz Manzanilla Sherry 1oz Gin 1oz Lillet Blanc 2 dashes Orange Bitters Method: Stir/Strain Glassware: V Martini Garnish: Orange Twist

2oz London Dry Gin 1oz Dry Vermouth .5oz Cointreau 3 dash Absinthe Method: Stir Glassware: V Martini Garnish: Lemon Twist Phil Ward, Death & Co 2008

2oz Rye Whiskey 1oz Dry Vermouth 1tsp Maraschino 1 dash Absinthe 1 dash Angostura Bitters Method: Stir Glassware: V Martini Garnish: Lemon Savoy Cocktail Book

1oz London Dry Gin 1oz Cognac .75oz Olorosso Sherry .25oz Grand Marnier 1/2tsp Orgeat 2 dash Absinthe Method: Stir Glassware: V Martini Garnish: Lemon Twist Alex Jump, Death & Co, 2020

2oz Old Tom Gin .75oz Sweet Vermouth .25oz Maraschino 2 dashes Orange Bitters 1 dash Angostura Bitters Method: Stir Glassware: V Martini Garnish: Orange Twist OH Byron, 1884 Modern Bartender's Guide

2oz Barrel Aged Gin .75oz Sweet Vermouth .25oz Orange Curacao 1tsp Fernet Branca Method: Stir Glassware: V Martini Garnish: Orange Twist Savoy Cocktail bar

2oz Apple Brandy 1oz Sweet Vermouth .25oz Maraschino .25oz Fernet Branca Method: Stir Glassware: V Martini Garnish: None Jim Meehan and John Deragon, PDT

1.5oz Bourbon .75oz Sweet Vermouth .5oz Benedictine 2 Dashes Angostura Method: Stir Glassware: V Martini Garnish: Lemon

2oz Gin .75oz Dry Vermouth .25oz Green Chartreuse 1 dash Orange Bitters Method: Stir Glassware: Nick & Nora Garnish: Lemon Twist The Cocktail Book- 1902

2oz Irish Whiskey .5oz Sweet Vermouth .5oz Maraschino 1 dash Angostura Bitters Method: Stir Glassware: V Martini Garnish: Cherry Vincenzo Errico, 2003, Milk & Honey

2oz Rye Whiskey .75oz Sweet Vermouth .25oz Cherry Heering .5oz Absinthe 2 dashes Peychaud's Bitters 1 Dash Angostura Method: Stir Glassware: V Martini Garnish: Cherry Charles H. Baker 1939 Gentleman's Companion

2oz Blended Scotch 1oz Sweet Vermouth 2 Dashses Angostura Bitters Method: Stir Glassware: V Martini Garnish: Cherry 1894 Waldorf Astoria

2oz Gin .5oz Dry Vermouth .5oz Sweet Vermouth 1 tsp Benedictine 1 dash Orange Bitters Method: Stir Glassware: V Martini Garnish: Lemon Twist Savoy Cocktail book

1oz Rye Whiskey 1oz Cognac 1oz Sweet Vermouth 2 dashes Angostura Bitters Method: Stir Glassware: V Martini Garnish: Lemon Twist Jerry Thomas, Bartender's Guide, 1862

1.5oz London Dry Gin 1oz Sweet Vermouth .75oz Green Charteuse .5tsp Campari Method: Stir Glassware: V Martini Garnish: Lemon Twist

2oz Rye .75oz Sweet Vermouth .25oz Apricot Liqueur 1 Dash Angostura Bitters Method: Stir Glassware: Coupe Garnish: Cherry Julie Reiner, Clover Club 2008

1.5oz Irish Whiskey 1oz Sweet Vermouth .5oz Green Chartreuse 1 dash Orange Bitters Method: Stir Glassware: V Martini Garnish: Lemon Twist Hugo R. Ensslin, Recipes for Mixed Drinks, 1917

2oz Gin 1oz Fino Sherry 1 dash Orange Bitters Method: Stir Glassware: V Martini Garnish: Lemon Twist Waldorf Astoria, NYC, named after Tuxedo Park

2 oz Gin 1oz Dry Vermouth 1tsp Maraschino 2 dashes Orange Bitters 2 dashes Absinthe Method: Stir Glassware: V Martini Garnish: Lemon Twist An evolution of the Tuxedo No.1

2oz Rye Whiskey 1oz Sweet Vermouth 1 tsp Absinthe 1 dash Angostura Bitters Method: Stir Glassware: V Martini Garnish: Lemon Twist Jacus Straub, Drinks, 1914

1.5oz Calvados .75oz Benedictine .75oz Yellow Chartreuse 2 dashes Angostura Method: Stir Glassware: V martini Garnish: Cherry

2oz vodka/gin 1oz lychee liqueur 1oz manzanilla sherry 2 drops saline solution Method: Stir Glassware: V Martini Garnish: Lemon e/d

1.5oz Tequila Reposado .5oz Mezcal 1 tsp Demerara Syrup 2 dashes Angostura Method: Stir Glassware: Oldfashioned Ice: Large Cube Garnish: 1/2 orange moon Phil Ward, Death & Co, 2008

2oz Whiskey 1 tsp Demerara Syrup 4 dashes Angostura Method: Stir Glassware: Old Fashioned Ice: Large Cube Garnish: Orange Twist

1oz Rye 1oz Cognac .25oz Simple Syrup 3 dashes Peychaud's Bitters 1 Dash Angostura Method: Stir Glassware: Old Fashioned/No Ice Garnish: Abinsthe Rinse, Lemon e/d

1oz Rye Whiskey 1oz Laird's Bonded 1tsp Demerara Syrup 2 dashes Orange Bitters 1 dash Angostura Bitters Method: Stir Glassware: Old fashioned/Large cube Garnish: Orange Twist Richard Boccato, Michael Mcilory- Little Branch, 2007

2oz Brandy .25oz Curacao .25oz Maraschino .5oz Demerara .25oz Lemon Juice 1 dash Angostura Bitters 1 dash Orange Bitters Method: Shake Glassware: Snifter with sugar rim/ no ice Garnish: Orange Twist Joseph Santini, New Orleans, 1850

.5oz Rye Whiskey .5oz Bourbon .5oz Calvados .5oz Cognac 1tsp Demerara 2 dashes Angostura 1 dash Mole Method: Stir Glassware: Oldfashioned/ Large Cube Garnish: Orange and lemon twist Brian Miller, Death & Co

1.5oz Reposado Tequila .75oz Yellow Chartuese .75oz VSOP Calvados .25oz Pear Brandy Method: Stir Glassware: V Martini Garnish: Apple Slice Thomas Waugh, Death & Co, 2011

2oz Bourbon .5tsp Creme de Menthe .5tsp Curacao .5tsp Demerara 1 dash Angostura Method: Stir Glassware: Oldfashioned/ Large Cube Garnish: Lemon Twist Tom Bullock's 1917 ideal Bartender

2oz Bourbon .5oz Maraschino 2dashes Orange bitters 2 dashes Angostura Method: Stir Glassware: Oldfashioned/ large cube Garnish: Orange Twist Crosby Gaige's Cocktail Guide and Ladies' Companion (1941)

.75oz Old Grandad 114 .75oz Lairs Apple Brandy .25oz Green Chartreuse .25oz Smith & Cross 1/2tsp Cinnamon Syrup 1/2tsp Vanilla Syrup Method: Stir Glassware: Oldfashioned/Large Cube Garnish: Orange Twist Scott Teague, Death & Co, 2013

2oz Bourbon or Rye .5tsp Curacao .5tsp Maraschino .5tsp Demerara 2 dashes Angostura 1 dash Absinthe Method: Stir Glassware: Old Fashioned/ Large Cube Garnish: Orange and Lemon Twist Mid 1800's- slightly fancified Cocktail with maraschino, curacao, absinthe, etc. led to specifying the original cocktail by calling for an "Old Fashioned Cocktail"

2oz Cognac .5oz Orgeat 3 dashes Angostura Bitters Method: Stir Glassware: Old Fashioned/ Large Cube Garnish: Orange Twist

2oz Rum 1tsp Simple Syrup 3 dashes peychaud's 1 dash Angostura 1 dash Mole Bitters Method: Stir Glassware: Old Fashioned/no ice Garnish: Absinthe Rinse/ Lemon Twist Joaquin Simo, Death & Co

2oz Rye Whiskey .25oz Benedictine .5tsp Demerara Syrup 1 dash Angostura 1 Dash Peychaud's Bitters Method: Stir Glassware: Old Fashioned/ no ice Garnish: Cherry 1948, David Embury fine are of mixing drinks

1.5oz Rye Whiskey .5oz Cherry Brandy .5oz Cherry Heering 1tsp Mezcal 1/2 tsp Cinnamon Syrup 2 dash mole bitters Method: Stir Glassware: V Martini Garnish: 3 cherries, on pick Thomas Waugh, Death & Co 2009

2oz Bourbon .25oz Curacao .25oz Allspice Dram 2 dashes orange Bitters Method: Stir Glassware: Old Fashioned/ Large Cube Garnish: Lemon Twist Sasha Petraske and Matt Clark, Dutch Kills

2oz Cognac .75oz Creme de Menthe 1 dash Abinsthe 1 dash Orange Bitters Method: Stir Glassware: V Martini Garnish: Lemon Twist

1.25oz Blended Malt Scotch .75oz Islay Scotch 1tsp Honey 3 dashes Angostura Method: Stir Glassware: Old Fashioned/Large Cube Garnish: Lemon Twist Sam Ross, Milk & Honey

2oz Rhum Agricole 1 tsp Simple Syrup Method: Stir Glassware: Old Fashioned/ Large Cube Garnish: Lime Coin

2oz Rye Whiskey .25oz Fernet Branca .25oz Simple Syrup 1 Dash Angostura Method: Stir Glassware: V Martini Garnish: Orange Twist 1922 Rober Vermeire

2oz Gin .75oz Lemon Juice .5oz Luxardo Maraschino .25oz Simple Syrup 1 tsp Creme de Violette 1 dash Angostura Bitters Method: Shake/Strain Glassware: V Martini Garnish: Cherry Hugo Ensslin, Hotel Wallick,NY 1916

2oz Bar Hill Gin .75oz Lemon Juice .75oz Honey Syrup Method:Shake/Strain Glassware: Nick&Nora Garnish: Lemon Twist Frank Meier, 1936, Ritz Paris

1oz Monkey Shoulder .75oz Cherry Heering .75oz Sweet Vermouth 1oz Orange Juice 1/2tsp Lemon Juice Method: Shake/Strain Glassware: V Martini Garnish: Cherry Savoy,1930

2oz Cachaca 1/2 a lime, quartered .5oz Simple Method:Shake/Dump Glassware: Old Fashioned Ice: Mixing Ice Garnish: Lime Wedge Possibly invented as cure for the Spanish Flu, with Garlic and Honey in place of the Ice and Sugar

1.5oz Absolut Citrus .75oz Grand Mariner .5oz Cranberry .5oz Lime .25oz Simple Method: Shake/Strain Glassware: Coupe Garnish: Lime Wedge Tony Cecchini, Odeon, Manhattan 1987, credited with perfecting it. Cheryl Cook: Original recipe

2oz Rum 1oz Lime Juice .5oz Simple Syrup Method: Shake/Strain Glassware: Coupe Garnish: Lime Wedge Jennings Cox, Cuba, 1896 (Various drinks with rum, lime and sugar, such as the Planters Punch, or Jerry Thomas' Santa Teresa Sour, which called for lemon, had been around, but Cox swizzled it, drank the shit out of it, and possibly named it a daiquiri.

2oz Gin .75oz Lime .75oz Simple Syrup Method: Shake/Strain Glassware: Coupe Garnish: Lime

.75oz Gin .75oz Green Chartreuse .75oz Luxardo Maraschino .75oz Lime Juice Method: Shake/Strain Glassware: V Martini Garnish: Non Detriot Athletic Club, 1920's

2oz Blanco Tequila .5oz Pierre Ferrand Dry Curacao 1oz Lime .5oz Simple 4 drops of saline Method: Shake/Strain Glassware: Oldfashioned Ice: Large Cube Garnish: Lime Wedge

2oz White Rum 1oz Lime Juice .5oz Simple Syrup 8-10 Mint Leaves Top Soda Method: Shake/Strain/ Top Soda Glassware: Collins Ice: Spear Garnish: Mint Bouquet

.75oz Mezcal .75oz Yellow Chartreuese .75oz Aperol .75oz Lime Method: Shake/Strain Glassware: Coupe Garnish: None Joaquin Simo, Death & Co

2oz Rye Whiskey 1oz Lemon .5oz Simple Syrup .75 Egg White Float 1oz Red Wine (ideally cabernet) Method: Shake/Strain Glassware: Old Fashioned Garnish: float red wine Chicago, 1880's

.75oz Bourbon .75oz Aperol .75oz Amaro Nonino .75oz Lemon Juice Method: Shake/Strain Glassware: V Martini Garnish: None Sam Ross, Milk & Honey

1.5oz Cognac 1oz Grand Mariner .75oz Lemon Juice 1 tsp Demerara Syrup Method: Shake/Strain Glassware: Coupe Garnish: None

2oz Whiskey 1oz Lemon Juice .75oz Simple Syrup Optional Egg White Method: Shake/Strain Glassware: Coupe or Oldfashioned with large cube Garnish: Angostura Bitters

1.5oz Gin 1oz Lillet Blanc .75oz Suze Method: Stir Glassware: Old Fashioned Ice: Large Cube Garnish: Grapefruit 1/2 Moon

1.5oz Gin .5oz Creme de Cacao .75oz Lillet Blanc .75oz Lemon Juice Method: Shake/Strain Glassware: Coupe Garnish: Lemon Twist C.A. Tuck, London, 1937

1.5oz Blanco Tequila .5oz Creme de Cacao .25oz Absinthe .75oz Lemon Juice Method: Shake/Strain Glassware: Coupe Garnish: Lemon & Twist Jim Meehan, Pegu Club

Amaretto Sour 1.5oz Amaretto .5oz Rye Whiskey .75oz Lemon Juice .5oz Orgeat 1 dash Angostura Bitters .75oz Aquafaba Method: Shake/Strain Glassware: Old Fashioned Ice: Large Cube Garnish: Orange 1/2 Moon & Cherry on a pick Recipe adapted by Jeffery Morganthaller

2oz Aperol .75oz St. Germain .75oz Lime Juice Method: Shake/Strain Glassware: Coupe Garnish: None

1oz White Rum 1oz Cognac 1oz Pierre Ferrand Dry Curacao .5oz Lemon Juice Method: Shake/Strain Glassware: Nick & Nora Garnish: Orange Twist

1.5oz Rye Whiskey .5oz Pierre Ferrand Dry Curacao .75oz Lemon Juice .75oz Pineapple Gum Syrup 8-10 Mint Leaves Method: Whip/Dump/Float Angostura Bitters/Top with ice Glassware: Collins/Pebble Ice Garnish: Mint Bouquet

2oz Rye Whiskey 2.5oz Grapefruit Juice .5oz Lemon .5oz Grenadine 3 dashes Peychaud's Bitters Method: Shake/Strain Glassware: Collins Ice: Spear Garnish: Grapefruit Twist Patrick Gavin Duffy, The Official Mixer's Manual, 1944

Boukman Daiquiri 1.5oz White Rum .5oz Cognac .75oz Lime Juice .5oz Cinnamon Syrup Method: Shake Glassware: Old Fashioned Garnish: None Alex Day, Death & Co

1oz Vodka 1oz Fino Sherry 1oz Strawberry/Aloe Syrup .75oz Lemon Juice 1tsp Chareau 1stp Yellow Chartreuse 1 dash saline Method: Shake/Strain Glassware: Old Fashioned Garnish: Lemon Wheel Alex Jump, Death & Co, 2019

2oz Bourbon 1oz Lime Juice .5oz Creme de Cassis .25oz Simple Syrup 1 dash Angostura Bitters Method: Shake/Strain Glassware: Old Fashioned/Large Cube Garnish: Lemon Wedge Jeffrey Morgenthaler

1oz Bourbon 1oz Mezcal .75oz Pineapple Juice .75oz Lime Juice .5oz Simple Syrup Method: Shake/Strain Glassware: Old fashioned glass Garnish: None Scott Teague, Dutch Kills, 2015

1.5oz Gin .75oz Lemon Juice 1tsp Simple Syrup 1 Blackberry Float .5oz Creme de Mure Method: Shake/Strain/Float Mure Glassware: Tiki Collins/Pebble Garnish: Mint Sprig, Blackberry, Lemon Wheel Garnish Dick Bradsell, Fred's Club, SoHo London -1984

2oz Bourbon 1oz Grapefruit Juice .5oz Honey Syrup .25oz Lemon Juice 2 dashes Peychaud's Bitters Method: Shake/Strain Glassware: old fashioned Garnish: Grapefruit Peel Vendom Club, 1930's, Hollywood

1oz Monkey Shoulder 1oz Jameson .75oz Lemon Juice .5oz Orgeat 1 dash Orange Bitters Method: Shake/Strain Glassware: V Martini Garnish: Lemon Twist Harry MacElhone/ Harry Craddock Savoy

1.5oz Cognac .5oz Yellow Chartreuse .25oz Green Chartreuse .75oz Lemon Juice 1 tsp Simple Syrup 1 dash Angostura Method: Shake/Strain Glassware: V Martini Garnish: Lemon Twist Savoy

1.5oz Gin .5oz Yellow Chartreuse 1tsp Green Chartreuse .5oz Grapefruit .25oz Lemon Juice .25oz Simple Syrup 1 dash Angostura Method: Shake/Strain Glassware: V Martini Garnish: Lemon Twist 1975 Playboy's Host and Bar Book ( Thomas Mario)

1.5oz London Dry Gin .5oz Dry Vermouth .5oz Lemon Juice .75oz Raspberry Syrup .75oz Egg White Method: Shake/Strain Glassware: Rocks glass/no ice Garnish: None

.75oz Gin .75oz Lillet Blanc .75oz Grand Marnier .75oz Lemon Juice 1 dash Tonic Bitters 2 dashes Absinthe Method: Shake/Strain Glassware: V Martini Garnish: Lemon Twist Savoy

2oz Gin 1oz Lime Juice .5oz Simple Syrup 2 cucumber wheels 6-8 mint leaves Method: Shake/Strain Glassware: V Martini Garnish: Cucumber wheel/ mint sprig

.75oz Rye .75oz Yellow Chartruese .75oz Luxardo Maraschino .75oz Lemon Juice Method: Shake/Strain Glassware: V Martini Garnish: None Phil Ward, Death & Co

.5oz Appleton Estate 1.5oz Amontillado Sherry .25oz Apricot Liqueur .75oz Lemon Juice .5oz Cane Syrup 1 dash Angostura Method: Shake Glassware: Oldfashioned/no ice Garnish: None Joaquin Simo, Death & Co, 2009

2oz Cognac .5oz Peach Brandy 1tsp Apricot Liqueur .5oz Simple Syrup 8-10 Mint Leaves Method: Whip/Dump Glassware: Collins/Pebble Garnish: Mint Bouquet

2oz Blanco Tequila .5oz Pineapple Juice 1oz Lime Juice .5oz Cinnamon Syrup Method: Shake/strain Glassware: Oldfashioned/no ice Garnish: Lime Wheel Brian Miller, Death & Co, 2009

2oz Spirit 1oz Lime Cordial Method: Shake Glassware: Coupe Garnish: Lime Wedge

2oz Bourbon .75oz Honey Syrup .75oz Lemon Juice 1 dash Angostura Method: Shake/Strain Glassware: Old fashioned/large cube Garnish: Lemon Wedge T.J. Siegall, Milk & Honey, NYC 2000

1.5oz Wild Turkey 101 Rye .5oz Pear Eau de Vie .25oz Cinnamon Syrup .75oz Pineapple Juice .5oz Lime Juice 1tsp Fernet Branca Method: Shake/strain Glassware: Oldfashioned/large cube Garnish: Grated cinnamon Sean Quinn, Death & Co Denver, 2019

1.5oz Bourbon 1.5oz Branca Menta Method: Whip/Dump Glassware: old fashioned/pebble Garnish: Mint Bouquet Auderey Saunders, Pegu Club, 2003

2oz Gin 1/2 a lime, quatered .5oz Simple Syrup 1 dash saline 3 cucumber wheels Method: Shake/Dump Glassware: Old fashioned/mixing ice Garnish: Cucumber & Cracked black pepper Sasha Petraske, Milk & Honey

2oz White Rum .75oz Grapefruit .5oz Lime Juice .5oz Maraschino Method: Shake/Strain Glassware: Coupe Garnish: Lime Wedge Floridita Bar, Havana, Constantino Ribalaigua

2oz White Rum .75oz Lime Juice .75oz Honey Syrup Method: Shake/Strain Glassware: Coupe Garnish: Lime Wedge

1.75oz Brugal 1888 .25oz Apricot Eau de Vie 1oz Pineapple Juice .5oz Simple Syrup 1tsp Apricot Liqueur Method: Shake/Strain Glassware: Old fashioned/no ice Garnish: Lime Wedge Will Taylor or Eddie Woelke, Hotel Nacional de Cuba 1931-1933

2oz Blanco Tequila .75oz Orgeat .75oz Lime Juice Method: Shake Glassware: Old fashioned/Large cube Garnish: Lime Wedge

2oz Punt e Mes 2oz Grapefruit 4 drops Saline Method: Shake/Strain Glassware: Old Fashioned/ Large Cube Garnish: Grapefruit Twist

2oz Laird's Apple Brandy .75oz Lime Juice .5oz Grenadine Method: Shake/Strain Glassware: Coupe Garnish: Lime Wedge

1.5oz Gin .75oz Lemon Juice .25oz Campari .25oz Grand Marnier Method: Shake/Strain Glassware: Coupe Garnish: Lemon Twist Paul Harrington, Town House, San Fran 1990s

2oz Bourbon .75oz Lime .5oz Allspice Dram .25oz Simple Syrup 1 dash Angostura Method: Shake/Strain Glassware: Coupe Garnish: Lime Wedge Cafe Royal Cocktail Book, 1937

1.5oz Green Chartreuse 1oz Pineapple Juice .75oz Lime .5oz Velvet Falernum Method: Whip/Dump Glassware: Collins/Pebble Ice Garnish: Mint Bouquet

1oz Haitian Rum 1oz Amontillado Sherry .25oz Velvet Falernum .75oz Lime Juice .75oz Ginger Syrup Method: Whip/Dump Glassware: Old fashioned/no ice Garnish: 3 dashes angostura Alex Day, Death & Co, 2008

2oz Rum 1oz Lime .5oz Simple Syrup 8-10 Mint Leaves Method: Build in glass/swizzle/ layer ango bitters/top ice Glassware: Collins Ice: Pebble Garnish: Mint Bouquet

1.5oz White Rum 1oz Pineapple Juice .5oz Lime Juice .25oz Grenadine .25oz Luxardo Maraschino Method: Shake/Strain Glassware: V Martini Garnish: Lime Wedge Eddie Woelke, Jockey Club-Cuba 1920's

1.5oz Gin 1oz Orange Juice .5oz Lemon Juice .5oz Grenadine 1tsp Absinthe Method: Shake/Strain Glassware: Coupe Garnish: Lemon Twist Harry MacElhone, Harry's Bar, Paris 1920's

.75oz Cognac .75oz Gin .75oz Creme de Cacao .75oz Lime Juice Method: Shake/Strain Glassware: Coupe Garnish: Lime Wedge Sloppy Joe's, pre WWII

1.5oz Rhum JM 110 .75oz Manzanilla Sherry .75oz Lime Juice .25oz Simple Syrup Method: Shake/Strain Glassware: Coupe Garnish: Lime Wedge

2oz Gin .75oz Lime Juice .75oz Pierre Ferrand Dry Curacao 1 dash Orange Bitters 1 dash Angostura Bitters Method: Shake/Strain Glassware: Old fashioned/ no ice Garnish: Lemon Twist Rangoon, Burma. Pegu Club 1880

2oz Monkey Shoulder .75oz Lemon Juice .75oz Ginger/Honey Syrup .25oz Laphroaig Float Method: Shake/Strain Glassware: Old Fashioned/ Large Cube Garnish: Float Laphroaig, Candied Ginger Sam Ross, Milk & Honey, NYC 2005

.75oz Laphroaig .75oz Green Chartruese .75oz Maraschino .75oz Lime Juice Method: Shake/Strain Glassware: Coupe Garnish: None Phil Ward, Death & Co

1.5oz London Dry Gin .5oz Laird's .75oz Lemon Juice .5oz Grenadine .75oz Egg White Method: Shake/Strain Glassware: Old Fashioned/no ice Garnish: Peychaud's & lemon twist Jacques Staub, Drinks, 1914

2oz Monkey Shoulder .75oz Pierre Ferrand Dry Curacao .75oz Grapefruit Juice .25oz Lemon Juice 1tsp Laphroaig 1 dash Saline Method: Shake/Strain Glassware: Coupe Garnish: Grapefruit Twist Trader Vic's 1947 Bartender's Guide

1oz Rye 1oz Cognac .75oz Lime Juice .5oz Grenadine Method: Shake/Strain Glassware: Coupe Garnish: none

1.5oz Rye Whiskey 1oz Dry Vermouth .75oz Lime Juice .5oz Grenadine 2 Dashes Orange Bitters Method: Shake/Strain Glassware: Coupe Garnish: Orange Twist Harry's Bar, PAns 1920's

2oz Blanco Tequila .75oz Yellow Chartreuse 1oz Lime .5oz Simple Syrup 1 dash saline 2 cucumber wheels 8 mint leaves Method: Shake Glassware: Old fashioned/no ice Garnish: none Death & Co

2oz Gin 1oz Lemon Juice .5oz Simple Syrup 6-8 Mint Leaves Method: Shake/ Strain Glassware: Coupe Garnish: Mint Sprig Likely originated in the South Side of Chicago

2oz Gin/Whiskey/Tequila 1oz Lime Juice .5oz Simple Syrup 2 Cucumber Wheels 5-8 Mint Leaves Method: Shake/Strain Glassware: Old Fashioned/Large Cube Garnish: Mint Sprig & Cucumber Wheel

1oz Angostura Bitters .5oz Rye Whiskey .75oz Lemon Juice 1oz Orgeat Method: Shake/Strain Glassware: Coupe Garnish: Lemon Twist Giuseppe Gonzalez, Clover Club, NY C 2009

.75oz Mezcal .75oz Green Chartreuse .75oz Maraschino .75oz Lime Juice Method:Shake/Strain Glassware: V Martini Garnish: none

2oz Bourbon .75oz Lemon Juice .5oz Orange Juice .5oz Grenadine Method: Shake/Strain Glassware: Coupe Garnish: Orange Twist Locke-Ober, Boston 1896

2 oz Bourbon 1oz Lemon Juice .5oz Simple Syrup 6-8 Mint Leaves Method: Shake/Strain Glassware: Old Fashioned/Large Cube Garnish: Mint Sprig

2oz Gin .75oz Lemon Juice .75oz Pierre Ferrand Dry Curacao 1 tsp Simple Syrup .75oz Egg White Method: Shake/Strain Glassware: Coupe Garnish: Lemon Twist Harry MacElhorne, Harry's Bar, Paris 1923

.75oz London Dry Gin .75oz Apple Brandy .75oz Pierre Ferrand .75oz Lemon .25 Simple Method: Shake/Strain Glassware: Coupe Garnish: None Sasha Petraske, Milk & Honey

1.5oz Rye Whiskey .75oz Sweet Vermouth .75oz Campari Method: Stir Glassware: Old Fashioned/Large Cube Garnish: Lemon Twist Erskine Gwynne, American Write in Paris with a magazine called "Boulebarvier."

1oz Gin 1oz Sweet Vermouth 1oz Campari Method: Stir Glassware: Old Fashioned Ice: Large Cube Garnish: Orange 1/2 Moon 1919, Florence, Camillo Negroni

2oz Tequila Reposado .75oz Sweet Vermouth .5oz Cynar Method: Stir Glassware: V Martini Garnish: Cherry Phil Ward, Death & Co, 2008

1oz Mezcal 1oz Nardini Amaro 1oz Amontillado Sherry Method: Stir Glassware: V Martini Garnish: none Al Solack, Death & Co, 2015

1oz Smith & Cross 1oz Sweet Vermouth 1oz Campari Method: Stir Glassware: Old Fashioned/ Large Cube Garnish: Orange Twist Joaquin Simo, Death & Co

1.5oz Bourbon .75oz Sweet Vermouth .75oz Campari 3 dashes Chocolate Bitters Method: Stir Glassware: V Martini Garnish: Cherry Sammy Ross, Michael McIlroy, Milk & Honey 2007

1.5oz Gin .5oz Blanc Vermouth .5oz Pierre Ferrand Dry Curacao .5oz Campari Method: Stir Glassware: V Martini Garnish: Orange Twist Names after the French Olympic Fencer. Savoy

1oz Rye Whiskey 1oz Dry Vermouth 1oz Campari Method:Stir Glassware: V Martini Garnish: Lemon Twist William "Sparrow" Robertson, pal of Harry MacElhone

1.5oz 1888 Rum .75oz Sweet Vermouth .75oz Campari 3 dashes Chocolate Bitters Method: Stir Glassware: V Martini Garnish: Orange Twist Sammy Ross, Michael McIlory, Milk & Honey 2007

1.5oz Reposado Tequila .5oz Sweet Vermouth .5oz Dry Vermouth .5oz Cognac 1 dash Angostura Method: Stir Glassware: V Martini Garnish: Lemon Twist Mr.Boston, 1988, Popularized by Gaz Regano

1.5oz Gin 1oz Lillet Blanc .75oz Suze Method: Stir Glassware: Old Fashioned Ice: Large Cube Garnish: Grapefruit 1/2 Moon

2oz Aperol 3oz Cava/Processco 1oz Soda Method: Build in glass Glassware: Wine Ice: small cubes Garnish: Orange 1/2 Moon & Olive

Hugo Spritz 1.5oz St Germaine 2oz Cava 2oz Soda 5-6 Mint Leaves Method: Build in glass Glassware: Wine Ice: Mixing Ice Garnish: Mint Bouquet & Lime Wheel

1.5oz Campari 1.5oz White Wine Cold Seltzer Method: Build/Top with Seltzer Glass: Wine Glass/ Regular Ice Garnish: Lemon Wheel

2oz Campari 3oz Cava/Processco 1oz Soda Method: Build in glass Glassware: Wine Ice: small cubes Garnish: Orange 1/2 Moon & Olive

1oz Branca Menta 1oz Appleton Signature Rum 1.5oz Pineapple Juice .75oz Coco Lopez .25oz Orange Juice Method: Whip Shake/Dump Glassware: Tiki Collins/Pebble Ice Garnish: Mint Sprig/Orange Slice Jeremy Oertel/Donna/2014

1.5oz Appleton Jamaican Rum .75oz Lemon Hart 151 .75oz Lime Juice .5oz Orange Juice .5oz Passion Fruit Syrup 1 tsp Cinnamon Syrup 1 tsp Creme de Peche 1 tsp Ginger Syrup 1 dash Fee Whiskey Barrell Bitters 2 dash Absinthe Method: Whip/Dump Glassware: Collins/Pebble Garnish: Mint Bouquet Don The Beachcomber

1.5oz White Rum .75oz Cognac .5oz Gin 1.5oz Orange Juice .5oz Lemon Juice .5oz Orgeat .5 Amontialldo Sherry (float) Method: Whip/Dump Glassware: Collins/pebble Ganrish: Orange Wheel/Cherry

1oz Jamaican Rum .75oz Aged Puerto Rican Rum .75oz 151 Demerara Rum .5oz Velvet Falernum .5oz Cinnamon Syrup .5oz Grapefruit Juice .75oz Lime Juice 1 dash Angostura 1 dash Absinthe Method: Shake/Strain Glassware: Tiki Collins/Pebble Garnish: Mint Sprig/ Cherry

1.5oz Coruba Rum .75oz Campari 1.5oz Pineapple Juice .5oz Simple Syrup 1oz Lime Juice Method:Shake Glassware: Old Fashioned/Large Cube Garnish: Lime Wheel/Cherry

1oz Smith & Cross 1oz Clement Rhum Agricole Blanc .25oz Plantation OFTD .5oz Clement Creole Shrubb 1oz Lime Juice .5 oz Orgeat .25 oz Simple Syrup 1 Dash Angostura Method: Whip/Dump Glass: Tiki Collins/Pebble Ice Garnish: Mint Bouquet

.75oz Overproof Aged Jamaican Rum .5oz Aged Demerara Rum .25oz 151 Rum 1.5oz Pineapple Juice 1oz Coconut Cream .75oz Orange Juice Method: Whip/Dump Glass: Tiki Collins/Pebble Garnish: Ground Nutmeg/Orange Wheel/Mint Sprig

2oz White Rum 1oz Lime Juice .5oz Cane Syrup .25oz Clemete Cane Shrubb .25oz Velvet Falernum Method:Shake Glassware: Old Fashioned/no ice Garnish: Lime Wedge

1.5oz Gin .25oz Falernum .5oz Orgeat .5oz Lemon Juice .25oz Passionfruit Syrup Method: Whip/Dump Glassware: Tiki Collins Garnish: Lime wedge, Cherry

1.5oz Jamaican Rum .75oz Puerto Rican Rum .5oz Rhum Clemente Creole Shrubb .5oz Falernum .5oz Lime Juice 1 tsp Absinthe 1 dash Angostura Method: Whip/Dump Glassware: Tiki Collins Ice: Pebble Garnish: Lime Wheel & Cherry on a pic

1.5oz Vodka .75oz Coffee Liqueur .25oz Vanilla Syrup .75oz Espresso 6 Drops Saline Method: Shake/Strain Glassware: V Martini Garnish: Lemon e/d

2oz Vodka 1oz Kahula 1oz Cream Method: Shake/Strain Glassware: Old Fashioned Ice: Large Cube Garnish: None

1.5 oz Absolut Citron .75oz Lemon Juice .75oz Simple .25 Cointreau Method: Shake/Strain Glassware: Coupe Garnish: Sugar Rim

1oz Aged 151 Rum .5oz Demerara Rum .5oz Jamaican Rum .25oz Espresso Liqeur 1.5oz Pineapple Juice .75oz Coconut Cream Method:Whip/Dump Glasswear: Tiki Collins/Pebble Ice Garnish: Orange Slice/Grated Cinnamon/Nutmeg

1oz White Rum 1oz Vodka .5oz Blue Curacao 1oz Pineapple .75oz Lime .25oz Simple Syrup Method: Whip/Dump Glassware: Tiki Collins/Pebble Ice Garnish: Maraschino Cherry

.5oz Vodka .5oz Gin .5oz Tequila .5oz White Rum .5oz Cointreau .75oz Lemon Juice .25oz Simple Syrup Coke Method: Short Shake Glassware: Tiki Collins/mixing ice/ top with coke Garnish: Lemon Wedge

1.5oz Midori .75oz Suntory Toki 1oz Lime Juice 1 tsp Simple Syrup Egg White Method: Wet Shake, then Dry Shake Glassware: Coupe Garnish: None

1.5oz Vodka .5oz Passion Fruit Liqueur 1oz Lime Juice .75oz Vanilla Syrup Method: Shake Glassware: Coupe Garnish: 2 oz of sparkling wine in shot glass on side Douglas Ankrah, Townhouse Bar, London, 2000's

2oz Brandy .25 oz Simple Syrup 1 cherry 1 Orange Wheel 1 Dash Angostura Method: Muddle/Shake/Strain Glassware: Old Fashioned/Mixing Ice Garnish: Splash Soda, Cherry, Orange Wheel, Olive

1.5oz Reposado Tequila .75oz Licor 43 .25oz Mythology Coffee .75oz Espresso 3 dashes Saline Method: Shake/Strain Glassware: Old Fashioned/Large Cube Garnish: None

1.5oz Gin .75oz Lemon .5oz Simple Syrup Top w/ Cava Method: Shake/Strain/Top w/ Cava Glassware: Collins Ice: Spear Garnish: Lemon Twist Harry MacElhone, New York Bar, Paris 1915

2oz Vodka .75oz Lime Top with Ginger Beer Method: Shake Glassware: Collins Ice: Spear Garnish: Lime Wedge Cock n' Bull Pub, LA 1940

1.5oz Blanco Tequila .5oz Agave .75oz Lime Juice .5oz Grapefruit Juice .25oz Simple Syrup 1 dash Saline 7up Method: Shake/Strain/Top 7Up Glassware: Collins Ice: Spear Garnish: Lime Wedge Don Javier Delgado Corona: La Capilla-Tequila, Mexico

1.5oz Aged Rum .75oz Lime Juice .75oz Honey Syrup Top Sparkling Wine Method: Shake/Strain/Top Sparkling Wine Glassware: Wine Glass Garnish: None Esquire's Handbook for Hosts- 1949

1oz Braulio .75oz Alpe .5oz Strawberry/Raspberry Syrup 2 blackberries Orange 1/2 moon Method: Muddle Fruit/Whip/Dump/Top Pebble Glassware: Tiki Collins Ice: Pebble Garnish: Mint Bouquet, Orange 1/2 Moon, Berries, Underberg Stuart Jensen, Peach Crease Club

1oz Rye 1oz Laird's Bonded 1tsp Demerara Syrup 2 Dashes Orange Bitters 1 Dash Angostura Bitters Method: Stir/Strain Glassware: Old Fashioned/Large cube Garnish: Orange Twist Richard Boccato, Michael Mcllroy- Little Branch, 2007

1oz Gin 1oz Campari .5oz Lemon Juice 1.5oz Grapefruit .5oz Simple Syrup Method: Shake/Strain/Top Soda Glassware: Collins Ice: Spear Garnish: Grapefruit 1/2 Moon Dutch Kills

1oz Plymouth Gin .5oz Lemon Juice .5oz Simple Syrup .25oz Campari Top with Sparkling Wine Method:Shake Glassware: Collins/Spear Garnish: grapefruit e/d Phil Ward, Death & Co

1oz Wild Turkey Rye 1oz Lustau Amontillado Sherry 1oz Pineapple Juice .75oz Lemon Juice .5oz Cane Syrup 2 dash Angostura Bitters Method: Shake Glassware: Collins/Spear Garnish: Lemon Wheel Tom Bullock, The Ideal Bartender 1917, Adapted by Al Sotack, Death & Co

2oz Gosling (Or Dark Rum) .75oz Lime Juice .5oz Ginger Syrup Soda Water Method:Shake/Strain/Top Soda Glassware: Collins Ice: Spear Garnish: Lime Wedge Bermuda

.5oz Absinthe 1 tsp Simple Syrup 1 dash Angostura Bitters Top Cava Method: Build in glass Glassware: Collins Ice: Spear Garnish: Lemon Twist

1.5oz Coffee Liqueur 1.5oz Aged Rum Method: Stir Glass: V Martini Garnish: Whipped Cream Sasha Petraske, Milk & Honey, 2011

2oz Blanco Tequila .75oz Lime Juice .75oz Ginger Syrup Top Soda Float .25oz Creme de Casis Method: Shake/Strain/Top Soda/Float Cassis Glassware: Collins Ice: Spear Garnish: Lime Wedge Trader Vic's Bartenders Guide, 1946

1.5oz Cognac .75oz Lemon Juice .5oz Simple Syrup Top Cava Method: Shake/Strain/Top Cava Glassware: Collins Ice: Spear Garnish: Lemon Twist Harry MacElhone, New York Bar, Paris 1915

1.5oz Bourbon .75oz Lemon Juice .5oz Simple Syrup Top Cava Method: Shake/Strain/Top Cava Glassware: Collins Ice: Spear Garnish: Lemon Twist Harry MacElhone, New York Bar, PAris 1915

1.5oz Gin .75oz Lime Juice .5oz Simple Syrup 8 Mint Leaves Top Ginger Beer Method: Shake/Strain/Top Ginger Beer Glassware: Collins Ice: Spear Garnish: Lime Wedge & Mint Bouquet Audrey Saunders, NYC

2oz Gin .5oz Lime Juice Top Soda Method: Build in glass Glassware: Collins Ice: Spear Garnish: Lime Wedge Washington DC, Shoemakers Bar 1880's

1oz Creme de Cacao 1oz Creme de Menthe 1oz Heavy Cream 6-8 Mint Leaves Method: Shake Glass: Coupe Garnish: Mint Leaf

1.5oz Bourbon .5oz Lemon Juice 10 dashes Angostura Ginger Beer Method: Build/Top with ginger beer Glassware: Collins Ice: Mixing Ice Garnish: Long Lemon Twist in glass Kansas City

2oz Monkey Shoulder 1oz Lime Juice .25oz Ginger Syrup .25oz Honey Syrup 2 dashes Angostura Ginger Beer Method: Shake/Strain/Top Ginger Beer Glassware: Collins Ice: Spear Garnish: Lime Wedge Rochester NY 1899

2oz Blanco Tequila .75oz Lime Juice .75oz Grenadine 5 dashes Angostura 2 dashes Hellfire Bitters Top Soda Method: Shake/Strain/Top Soda Glassware: Collins Ice: Spear Garnish: Lime Wedge & Cherry La Cucaracha Bar, Mexico City, 1937

.75oz Larid's Bonded Apple Brandy .75oz Pear Brandy .5oz Simple Syrup 1oz Lemon Juice Top W/ Cava Method: Shake Glassware: Collins Ice: Spear Garnish: None Devon Tarby

1oz Campari 1oz Sweet Vermouth Top with Cava Method: build in Glass Glassware: Old Fashioned/ large cube Garnish: Orange 1/2 moon

1.5oz Aged Rum .75oz Lime Juice .5oz Simple Syrup .25oz Honey Syrup 2 Dashes Angostura 8 Mint Leaves Top Cava Method: Shake/Strain/Top Cava Glassware: Old Fashioned/no ice Garnish: Mint Leaf Audrey Saunders, NYC

2oz Pimm's No.1 .75oz Lemon Juice .5oz Strawberry Syrup .25oz Ginger Syrup 2 slices cucumber Top Soda Method: Shake/Strain/Top Soda Glassware: Collins Ice: Spear Garnish: Cucumber ribbon, fresh berries, mint James Pimm, England, 1823

2oz Fino Sherry .5oz Pineapple Syrup .5oz Lime Juice .25oz Pernod Absinthe 3 Cucumber Slices 3oz Seltzer Method: Shake Glassware: Collins/ Spear Garnish: Top Seltzer/ Cucumber Slices Tyson Buhler, Death & Co 2018

1oz Campari 1oz Dry Vermouth 1oz Lime Juice .5oz Simple Syrup Top Soda Method: Shake/Strain/Top Soda Glassware: Collins Ice: Spear Garnish: Lime Wheel

1.5oz Gin .5oz Manzanilla Sherry .25oz Lemon Juice 1.5oz Grapefruit Soda Top Soda Method: Shake/Strain/Top Soda Glassware: Collins Ice: Spear Garnish: Lemon Twist Sasha Petraske, Milk & Honey

.75oz Gin .75oz Benedictine .5oz Cherry Heering .75oz Lime Juice .25oz Pineapple Syrup Top Soda Method: Shake/Strain/Top Soda Glassware: Collins Ice: Spear Garnish: Cherry & Lime Wheel Flag Ngiam Tong Boon-Raffles Hotel, Singapore

1oz Bourbon or Cognac 1oz Gin .75 Lime Juice .5oz Simple Syrup 1 dash Angostura Bitters Top Ginger Beer Method: Shake/Strain/Top Ginger Beer Glassware: Collins Ice: Spear Garnish: orange 1/2 moon & mint bouquet Joe Scialom, Shepards' Hotel 1942

2 oz Gin 1oz Lemon Juice .5oz Simple Syrup Top Soda Method: Shake/Strain Glassware: Collins Ice: Spear Garnish: Lemon twist J Thomas, 1876

2oz Spirit (Preferably Toki for Whiskey) Top with soda Method: Build in Glass Glassware: Collins/Spear Garnish: Lemon twist

1.5oz Bourbon .5oz Honey Syrup .25oz Lemon 2 dashes Angostura Method: Build in tempered glass/top with boiling water Glassware: Coffee Mug Garnish: Grated Cinnamon/Lemon Wheel

1.5oz Jameson .5oz Demerara Syrup 4oz Fresh Coffee Method: Build in coffee mug Glassware: Coffee Mug Garnish: Genepy Cream

2.5oz Spirit .5oz Demerara 8-10 Mint Leaves Method: Whip/Dump Glassware: Old Fashioned/Pebble Ice Garnish: Mint Bouquet

2oz Cognac .5oz Peach Brandy 1tsp Apricot Liqueur .5oz Simple Syrup 8-10 Mint Leaves Method: Whip/Dump Glassware: Collins/Pebble Garnish: Mint Bouquet

1.5oz Manzanilla Sherry .75oz Amontillado Sherry Heavy .25oz Simple Syrup 1 Orange 1/2 Moon 1 Lemon Wheel Method: Muddle Fruit/Whip/Dump/Top Pebble Glassware: Old Fashiond Ice: Pebble Garnish: Mint Bouquet, Orange 1/2 Moon

1.5oz Vodka .75oz Mythology Coffee Liqueur .75oz Espresso .25oz Vanilla Syrup 6 drops Saline Method: Shake/Strain Glassware: V Martini Garnish: Lemon e/d

3oz Cava 2oz Fresh Orange Juice Method: Build in Champange Flute Glassware: Champange Flute Garnish: None

Double Shot Espresso 1oz Sambuca Method: Pull fresh double shot, add 1oz of Sambuca Glassware: Large Espresso Cup Garnish: None

Double Shot Espresso 1oz Casa D'Aristi Xtabentun Method: Pull fresh double shot of espresso, add 1oz Casa D'Aristi Xtabentun Glassware: Espresso cup Garnish: None

1.5oz Jameson .5oz Demerara Syrup 4oz Fresh Coffee Method: Build in coffee mug Glassware: Coffee Mug Garnish: Genepy Cream

Ingredients: 1 shot espresso (approximately 1 oz) Instructions: Pull one single shot of espresso into a small espresso cup. Serve immediately.

Ingredients - 1 shot espresso (1 oz) - Hot milk foam Instructions 1. Pull 1 shot of espresso into a small espresso cup. 2. Steam milk to create foam. 3. Spoon a small dollop of foam onto the espresso. Serve immediately.

Ingredients, as written - Espresso: 2 oz - Hot milk: 1 oz Instructions 1. Pull 2 oz of espresso into the serving cup. 2. Steam the milk with a fine, smooth foam. 3. Add 1 oz of steamed milk to the espresso.

Ingredients - 1 shot espresso — 1 oz - Steamed milk — 4 oz - Milk foam — 3 oz Instructions 1. Pull 1 shot of espresso into the serving cup. 2. Steam milk to create hot milk and foam. 3. Pour 4 oz of steamed milk into the espresso. 4. Top with 3 oz of milk foam. Serve immediately.

Ingredients - Espresso — 1 shot (1 oz) - Steamed milk — 7 oz - Milk foam — 1 oz Instructions 1. Pull 1 shot of espresso into the serving cup. 2. Steam milk to create hot milk with a fine, smooth foam. 3. Pour 7 oz of steamed milk into the espresso. 4. Finish with 1 oz of milk foam. Serve immediately.

Ingredients - Hot water — 8 oz - Espresso — 1 shot (1 oz) Instructions 1. Add 8 oz of hot water to the serving cup. 2. Pull 1 shot of espresso and pour it into the hot water. 3. Serve immediately.

Ingredients - Espresso — 1 shot (1 oz) - Ice - Water — 8 oz

Espresso 1 shot 8 oz

espresso 1 shot 1 oz cocoa 1 oz milk 6 oz   foam 2 oz

chai concentrate 4.5 oz whole milk 4.5 oz and steam cinnamon powder on top

Cacao 1.5 oz mix condensed 1 oz hot milk 8 oz

matcha powder 1 tsp water 1.5 oz  hot milk 8 oz

Thai tea 1 shot 1 oz mix condensed milk 1 oz hot milk 8 oz

pint glass lemon juice0.75 oz simple syrup 0.75 oz Thai tea 2 shot 5 oz ice full 2 lemon slices

pint glass lemon juice0.75 oz simple syrup 0.75 oz Thai tea 2 shot 5 oz ice full 2 lemon slices

espresso 2shot 5 oz ice 8 oz  steam  pint glass

espresso 2 shot 5 oz ice water 6 oz pint glass ice

espresso 2 shots 10 oz ice pint glass

pint glass ice full whole milk 5 oz espresso 2 shot 2 oz cold foam on top

pint glass full ice whole milk 4 oz chai concentrate 4 oz

pint glass ice full whole milk 5 oz mix condensed 1.5 oz cocoa 1.5 oz

pint glass ice full whole milk 5 oz cocoa 1 oz espresso 2shot 2 oz

pint glass ice full whole milk 4 oz mix condensed 2 oz Thai tea 2 shot 2 oz

pint glass ice full whole milk 6 oz espresso 2 shot 2

tall hi-ball glass ice coconut water 5 oz matcha 1 tsp water 2 oz

matcha 1 tsp water 2 oz ,pint glass ice full whole milk 3 oz mix condensed milk 2 oz matcha 2 oz top with Thai tea 2 shot 2 oz

pint glass full ice blueberry syrup 1.5 oz oat milk 4.5 oz matcha 1 tsp water 2 oz on top Mocha

pint glass ice full banana milk 5 oz miso syrup 2 oz espresso 2shot 2oz

pint glass full ice whole milk 5 oz tahini syrup 2 oz espresso 2 shot 2 oz Cold foam on top

pint glass espresso 2 shot 2 oz mix condensed 2 oz whole milk 4 oz mix together ice full top with cream cheese 3 spoon cocoa powder

mug coffee glass ice oat milk 1 oz mix condensed 1 oz cream cheese 3 spoons top espresso 2 shot 2 oz and cocoa powder

pint glass ice full banana milk 5 oz miso syrup 2 oz espresso 2shot 2oz

pint glass full ice whole milk 5 oz tahini syrup 2 oz espresso 2 shot 2 oz Cold foam on top

pint glass espresso 2 shot 2 oz mix condensed 2 oz whole milk 4 oz mix together ice full top with cream cheese 3 spoon cocoa powder

pint glass ice full orange juice 2 oz tonic 4 oz top espresso 2shot 2 oz

Chorizo Patty, Hayden Fresh Farms Eggs, Sharp Cheddar, Avocado spread and Caramelized onions, served on a croissant or ciabatta.

Zaátar pita, kalamata olive tapenade blended with labneh, and drizzled with zaátar oil.

Two assorted pastries of the day served with fruit salad and seasonal jam.

A slice of tortilla española layered with eggs, potatoes, and onions, served with a fruit salad.

A wonderful gluten free breakfast option made with gluten-free dough filled with eggs and cheese. (Option Bacon)

Avocado/Tahini Spread, lemon juice, pickeled onions, sesame seeds, radish, za'atar oil & Cilantro. Served w/ a side of Arugula Salad seved with Lemon Parmesan dressing.

Avocado Aleppo Spread, Pickled Cucumbers & Onions, cream cheese & chipotle dressing. Served w/ a side of Arugula salad and lemon pepper parmesan dressing

Corn tortilla chips tossed w/ sumac, garlic, salsa verde and queso fresco. Piled high with your favorite protein below.

Mediteranean salad w/ Pita chips sumac, lemon dressing, lettuce, radiches, tomatoes, cucumbers and onions.

refreshing mixture of cucumbers, cherry tomatoes, red onion labneh, lemon garlic dressing. fresh mint, tossed with sumac quinoa.

A refreshing mix of arugula, cherry tomatoes, blue cheese, cream, roasted garlic, pistachio,strawberries and fresh mint.

Your favorite protein, traditional hummus, arugula, za'atar olive oil, cucumbers & onions served on a pita.

Mediteranean Chicken Breast with roasted tomato basil hummus, arugula and feta on baguette.

Your selection of protein, served spicy w/ poblano hummus, arugula, za'atar olive oil and feta cheese.

Classic Hummus, pesto hummus, & a seasonal spicy hummus. Served w/ carrots, celery olives and Pita bread.

Thinly sliced beef tenderloin topped with honey whiskey caramelized onions, blue cheese, roasted tomato basil hummus served on Brioche bun.

All beef Wagyu hot dog served with Labneh and Caviar.

Wagyu Beef Hot dog pile high with lobster macaroni and cheese drizzled w/ white truffle oil.

Thousand island dressing, queso fresco and potato sticks

Hot dog w/ avocado tomatoes, jalapeño, onions, mayo & a carrot habanero sauce.

All Local! hot dog w/ giardinera ,mustard and cheese.

pickled cucumbers, onions, radishes w/ tandoori vegan mayo.

All American dog with Ketchup, relish and onions.

3 Small baklava's

Traditional Latin egg Custard desert served by the slice