WoHo Provisions & Watering Hole 87 WATER STREET, UNIT 2

Aquatic Brewery, FALMOUTH, MASS Fruity, Hazy Style 7%

Brew Theory Brewery, Lowell, Mass Gluten Free, Sugar Free, Non GMO and Vegan 4.4%

Light, bubbly, and unexpectedly full of character. ALICE ‘OSÉ is a rosé with a twist, brought to life by the magic of Marzemino and Glera. It's got a gorgeous burst of fresh red berries, a dash of citrus zest, and a floral note that whispers 'let's get this party started' without being too loud. The acidity? It’s there, sharp and refreshing, like the first sip of something that feels like a hug on a summer day. It’s organic Lingonberries, barely ripe red fruits, and a commanding, pulsing acidity. Minute bubbles, great length.

HENDRICKS COST $41.94 / $1.65 oz

29.94 COST / 33.81 OUNCES / .88 OUNCE

COST IS $11.00 BOTTLE OUNCE COST / .33

24 A BOTTLE COST / .94 AN OUNCE

24.99

750 ML / 38.02 BOTTLE COST / 1.49 OUNCE COST

HENNESSY COST IS $45 BOTTLE / COST PER OUNCE IS 1.77 OUNCE

2 OZ OF WHISKEY 1/2 part sweet vermouth 2 Dashes Angostura® Bitters Maraschino cherry for garnish Pour the whiskey, sweet vermouth and bitters into a mixing glass filled with ice. STEP 2 Stir until the mixing glass is very cold to touch. STEP 3 Place the ice and maraschino cherry in a rocks glass, then strain the shaker over the fresh ice.

1.5 oz Vodka 0.6 oz Orange Liqueur Splash of cranberry Juice Squeeze of lime Garnish with a lemon twist 1 x Nick & Nora or martini glass 1 x Shaker & Strainer 1 x Good quality ice cubes

Ingredients 3 parts of Prosecco D.O.C. (90 ml) 2 parts of Aperol (60 ml) 1 splash of soda (30 ml) 1 slice of orange Preparation Place ice cube in a stemmed balloon glass. Pour 3 parts of Prosecco D.O.C. Follow by pouring 2 parts of Aperol and 1 ounce of soda. Slice an orange and use it as a garnish.

2 1/2 ounces gin 1/2 ounce dry vermouth, or to taste 1 dash orange or aromatic bitters, optional Lemon twist or 1 or 3 olives, for garnish Wet: A martini with a bit more vermouth added. Dry: A martini with less vermouth. Extra Dry: A martini with no, or almost no vermouth. Dirty: A martini that has been spiked with olive juice, garnished with olives. Extra Dirty: A martini with extra olive juice, garnished with olives. Filthy: A martini with even more olive juice, often garnished with blue cheese olives. 1 x Nick & Nora or martini glass 1 x Mixing Glass & Strainer 1 x Bar Spoon 1 x Good quality ice cubes

Ingredients 1.5 oz. Casamigos Reposado Tequila or Casamigos Blanco Tequila .75 oz. Fresh Lime Juice .5 oz. Fresh Orange Juice .25 oz. Agave Nectar Optional: 1⁄2 Thick Rim Equal Parts Salt/Sugar/Orange Zest Garnish: Lime Wheel Instructions Wet 1⁄2 rim of rocks glass with lime wheel or wedge, then dip into salt mixture. Combine all ingredients into a tin shaker. Add ice, shake vigorously and strain into a small rocks glass. Add fresh ice and garnish.

2 oz. tequila blanco 3/4 oz. fresh lime juice 4 oz. topo chico (or sparkling water) 1/2 teaspoon agave nectar DIRECTIONS o a cocktail shaker add tequila, lime juice and agave nectar. Gently shake. Pour over ice, top with topo chico and garnish with lime wedges. Serve.

1 oz. dark Jamaican rum 1 oz. white rum 1/4 ounce orgeat 1/2 oz. orange curaçao or Grand Marnier 3/4 oz. lime juice 1/4 oz. rich simple syrup (2:1 ratio of water to sugar) 2-3 mint leaves (for garnish) 1 lime wedge (for garnish) DIRECTIONS Add white rum, Curaçao or Grand Marnie, and orgeat into a shaker with crushed ice. Shake for 10 seconds Pour mixture into a rocks glass filled with ice. Float the dark rum over the top by resting a bar spoon over the rocks glass and slowly pouring the dark rum. Garnish with mint leaves and lime wedge

1/2 lime, plus 1 lime wheel for garnish 2 ounces vodka Ice 4 ounces chilled ginger beer 1 mint sprig, for garnish DIRECTIONS Squeeze 1/2 ounce lime juice into a chilled copper mug or collins glass and drop in the spent lime shell. Add the vodka, fill the mug with ice and stir well. Stir in the ginger beer and garnish with the lime wheel and mint sprig.

3/4 ounce gin (such as Ford's) 3/4 ounce Campari 3/4 ounce sweet vermouth orange peel (for garnish) Fill a rocks glass with ice. Add the gin, vermouth and Campari and stir well. Garnish with the orange peel.

2 ounces Goslings or Myers’s dark rum 5 ounces ginger beer Lime wedge DIRECTIONS Fill a tall glass two-thirds full of ice. Add the lime juice and ginger beer to the glass. (Stir gently, if you like). Top with the rum and garnish with a lime wheel.

Ice 1 1/2 ounces vodka 8 ounces chilled tomato juice 1/4 ounce fresh lemon juice 1/2 teaspoon Worcestershire sauce, plus more to taste 1/2 teaspoon Tabasco, plus more to taste Salt Freshly ground pepper 1 celery rib and 1 lemon wedge, for garnish Fill a chilled collins glass with ice. Add the vodka, tomato juice, lemon juice, Worcestershire sauce and Tabasco and stir well. Season the drink with salt and pepper and garnish with the celery rib and lemon wedge.

Club soda (such as Fever Tree) 1 ¾ teaspoons granulated sugar 2 tablespoons fresh lemon juice ¼ cup gin (such as Tanqueray) Maraschino cherry (for garnish) Lemon wheel (for garnish)

1 ounce gin 1/2 ounce lemon juice, freshly squeezed 1/2 ounce simple syrup 3-4 ounces Champagne (or other sparkling wine) Lemon twist, for garnish

2 ounces light rum 1 ounce lime juice, freshly squeezed 3/4 ounce simple syrup lime twist, for garnish Add the rum, lime juice and simple syrup to a shaker with ice, and shake until well-chilled. Strain into a chilled cocktail glass. Garnish with a lime twist.

2 ounces gin (such as Hendrick's) 3/4 ounce fresh lemon juice (from 1 lemon) 3/4 ounce Simple Syrup 1 large pasteurized egg white Add gin, lemon juice, Simple Syrup, and egg white into an empty shaker and shake for about 15 seconds. Add ice to cocktail shaker; cover with lid. Shake vigorously until egg white is frothy and mixture is chilled. Strain into a chilled highball glass filled halfway with ice. Top with club soda, and garnish with lemon peel. 2 ounces chilled club soda 1 (3- x 1-inch) lemon peel strip

2 dashes Absinthe 1 sugar cube 3 dashes of Peychaud's Bitters 2 dashes of Angostura Bitters 1 1/2 ounces Cognac (such as Sazerac de Forge Cognac) Rinse a chilled rocks glass with absinthe, then pour it out. In a cocktail shaker, muddle the sugar cube with both bitters. Add ice and the Cognac and rye and stir until the sugar is nearly dissolved, about 40 seconds. Strain into the prepared rocks glass. Twist the lemon twist over the drink for garnish. 1 1/2 ounces rye whiskey (such as Sazerac Rye Whiskey) 1 lemon twist

1 1/2 ounces VSOP Cognac 3/4 ounce Cointreau 3/4 ounce fresh lemon juice 1 orange peel, for garnish 1 teaspoon granulated sugar, for garnish n a cocktail shaker filled with ice, combine Cognac, Cointreau, and lemon juice. Shake for 20 seconds, until chilled on the outside. Using half a lemon wedge, coat rim of coupe glass. Dip into plate of granulated sugar to rim coupe. Strain drink into rimmed coupe glass. Garnish with orange peel.

2 ounces gin 3/4 ounce lime juice, freshly squeezed 3/4 ounce simple syrup Lime wheel, for garnish Combine all ingredients in a cocktail shaker filled with ice. Shake for 10–15 seconds until well chilled. Double strain through fine mesh strainer into chilled coupe glass. Garnish with a lime wheel.

2 ounces bourbon or rye whiskey 2–3 dashes Angostura bitters 1 teaspoon sugar 1 teaspoon water Orange twist, for garnish DIRECTIONS Add the sugar and bitters into a mixing glass, then add the water and stir until the sugar is dissolved. Fill the mixing glass with ice, add the whiskey, and stir until well-chilled. Strain into a rocks glass over one large ice cube. Express the oil of an orange twist over the glass, then drop into the glass to garnish.

2 ounces gin 3/4 ounce lemon juice, freshly squeezed 1/2 ounce maraschino liqueur 1/4 ounce crème de violette (violet liqueur) 1 sour cherry, for garnish (optional) DIRECTIONS In a cocktail shaker filled with ice, combine the gin, lemon juice, maraschino liqueur and crème de violette. Shake for 15–20 seconds until well chilled. Double strain through a fine mesh strainer into a chilled coupe glass. Garnish with a sour cherry or brandied cherry.

2 ounces bourbon 3/4 ounce lemon juice 1/2 ounce simple syrup 1/2 ounce egg white Angostura bitters, for garnish DIRECTIONS Add bourbon, lemon juice, simple syrup and egg white to a shaker, and dry-shake for 30 seconds without ice. Add ice and shake again for 15–20 seconds, until well-chilled. Strain into a rocks glass over fresh ice, or into a coupe without ice. Garnish with 3–4 drops of Angostura bitters.

3/4 ounce bourbon 3/4 ounce Aperol 3/4 ounce Amaro Nonino Quintessentia 3/4 ounce lemon juice, freshly squeezed DIRECTIONS Add bourbon, Aperol, Amaro Nonino and lemon juice to an ice-filled cocktail shaker and shake until chilled. Strain into a cocktail coupe glass. No garnish.

Ice 3/4 ounce Cognac 3/4 ounce rye whiskey 3/4 ounce Cinzano Rosso or other sweet vermouth 1/4 ounce Bénédictine (brandy-based herbal liqueur) Dash of Peychaud’s bitters Dash of Angostura bitters 1 lemon twist, for garnish DIRECTIONS Build the drink in a chilled, double old fashioned glass over one large ice cube. Garnish with a lemon peel and serve.

2 ounces vodka 1 ounce coffee liqueur (such as Mr. Black) 1 ounce room temperature espresso 3 coffee beans DIRECTIONS Combine vodka, coffee liqueur, and espresso in a cocktail shaker filled with ice. Cover and shake vigorously for 30 seconds. Pour mixture into a chilled coupe glass, and garnish with espresso beans.

2 ounces pisco 1 ounce lime juice, freshly squeezed 1/2 ounce simple syrup 1 egg white 3 drops Angostura bitters DIRECTIONS Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) for 15–20 seconds. Add ice and shake again for 10–15 until well chilled. Strain into a chilled coupe glass or a rocks glass over ice. Top with 3 drops of bitters.

4 mint leaves 1/2 ounce simple syrup 2 ounces white rum 3/4 ounce lime juice, freshly squeezed Club soda, to top DIRECTIONS In a cocktail shaker, lightly muddle mint with simple syrup. Add ice, lime juice, and the rum and briefly shake well. Strain into an ice-filled highball glass and top with the soda. Garnish with mint sprig. 2 mint leaves, for garnish

1 teaspoon absinthe, to rinse 3/4 ounce London Dry gin 3/4 ounce Lillet Blanc or Cocchi Americano 3/4 ounce triple sec DIRECTIONS In a chilled cocktail glass, add absinthe. Swirl to coat the interior of the glass, and discard excess. In a cocktail shaker filled with ice, combine gin, triple sec, lemon juice, and Lillet Blanc or Cocchi Americano. Shake for 12–15 seconds until well chilled. Double-strain through a fine mesh strainer into the prepared glass. Garnish with an orange twist. 3/4 ounce lemon juice, freshly squeezed Orange twist, for garnish

1 1/2 ounces Irish whiskey 2 teaspoons demerara sugar 3-4 ounces coffee 1 ounce heavy cream, lightly whipped DIRECTIONS Fill an clear footed coffee mug with hot water and let stand for a few minutes to warm. Discard the water and add the whiskey, coffee, and demerara sugar, then stir to combine. In a separate glass or container, lightly whip heavy cream until it starts to become frothy, but does not form lasting peaks. Layer 1 ounce of whipped heavy cream over the top of the drink.

8 mint leaves, plus mint sprigs for garnish 1/2 ounce Simple Syrup 2 ounces bourbon, preferably overproof Crushed ice DIRECTIONS In a chilled julep cup or fizz glass, muddle the mint leaves and Simple Syrup. Add the bourbon and crushed ice. Set a swizzle stick or bar spoon in the cup and spin between your hands to mix. Top with additional crushed ice and garnish with the mint sprigs.

2 ounces gin 3/4 ounce honey syrup 3/4 ounce lemon juice, freshly squeezed Lemon twist, for garnish DIRECTIONS Combine all ingredients except garnish in a cocktail shaker filled with ice. Shake for 12–15 seconds until fully dissolved. Double strain through a fine mesh strainer into a chilled coupe or Nick & Nora glass. Garnish with a lemon twist. How to make honey syrup Honey syrup is often used in cocktails rather than pure honey, to allow the ingredient to more easily mix into a cold drink rather than settling to the bottom of your shaker or sticking to the sides of your glass. Simply combine an equal amount of honey and warm water, and stir until the honey is fully dissolved. Worth noting, cocktail recipes that call for pure honey will need twice the amount of honey syrup to compensate for dilution.

3/4 ounce gin, preferably London Dry 3/4 ounce Green Chartreuse 3/4 ounce maraschino liqueur 3/4 ounce lime juice, freshly squeezed DIRECTIONS Fill a cocktail shaker with ice. Add ingredients except the garnish, and shake for 15–20 seconds until well chilled. Double strain through a fine mesh strainer into a chilled cocktail glass. Garnish with a maraschino cherry.