Haus Alpenz

1 oz Cocchi Americano Bianco

1 bar spoon Rothman & Winter Crème de Violette

Strain into a coupe.

Garnish with a lemon wheel.

Around the World

(Matt Seiter, St. Louis, Missouri)

Shake with ice:

1.5 oz The Scarlet Ibis Trinidad Rum

0.5 oz KRONAN Swedish Punsch

0.75 oz orange juice

0.25 oz simple syrup (1:1)

1 dash peach bitters

Double-strain into a cocktail glass.

Garnish with a flower.

The Artist

(Sarah Goyne, Little Rock, Arkansas)

Stir with ice:

2 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Crème de Violette

0.5 oz Dolin Blanc Vermouth de Chambéry

1 dash orange bitters

Strain into a coupe.

Bartlett Pear Martini

Stir with ice:

1.5 oz Purkhart Pear Williams Eau-de-Vie

1.5 oz Dolin Blanc Vermouth de Chambéry or Dolin Dry Vermouth de Chambéry

2 dash orange bitters

Strain into a coupe.

Garnish with a lemon peel.

Blond Negroni

Stir with ice:

1 oz Hayman’s London Dry Gin

1 oz Salers Gentian Apéritif

Strain into a double rocks glass filled with ice.

Garnish with a grapefruit peel.

Canne Collins

Build in a collins glass filled with ice:

1 oz white rhum agricole

.75 oz lemon juice

.25 oz simple syrup (1:1)

1 bar spoon Rothman & Winter Crème de Violette

Top with 3 oz club soda.

Stir gently.

Garnish with a grapefruit peel.

Chambéry Spritz

Build in a double rocks glass filled with ice:

2 oz Dolin Blanc Vermouth de Chambéry

1 oz club soda

1 sliced strawberry

Garnish with a lemon peel.

Chambéry Tonic

(Bouligny Tavern, New Orleans, LA)

Build in a double rocks glass filled with ice:

1.5 oz Bonal Gentiane-Quina

3 oz tonic water

Garnish with a grapefruit twist.

Clear and Present Highball

Build in a highball glass filled with ice:

1.5 oz Salers Gentian Apéritif

1.5 oz Dolin Blanc

3 oz club soda

Garnish with a grapefruit peel.

Double Dagger

(Jason Harris)

Stir with ice:

1 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz Cardamaro Vino Amaro

0.75 oz Aperitivo Cappelletti

0.5 oz Dolin Blanc Vermouth de Chambéry

2 dash orange bitters

Strain into a double rocks glass filled with ice.

Garnish with orange peel.

First Test Sling

Shake with ice:

1.5 oz blanco tequila

0.5 oz lemon juice

1 bar spoon simple syrup, to taste

Strain into a collins glass filled with ice.

Top with 3 oz club soda.

Garnish with a lemon peel and a strawberry.

Gaelic Gardener

(Alex Gregg, Moving Sidewalk, Houston)

2 oz Irish whiskey

1 oz Dolin Blanc

0.5 oz Dolin Génépy le Chamois Liqueur

2 dash celery bitters

Build in a rocks glass filled with ice.

Garnish with a celery stalk.

Gin Blossom

(Adapted from Julie Reiner, NYC)

Stir with ice:

1.5 oz Hayman’s London Dry Gin

0.75 oz Blume Marillen Apricot Eau-de-Vie

2 dashes orange bitters

Strain into a Nick & Nora glass.

Garnish with a lemon peel.

Green Team

Stir with ice:

1.5 oz Irish whiskey

0.5 oz Nux Alpina Walnut Liqueur

Strain into a coupe.

Garnish with lemon peel.

Improved Vodka Tonic

Build in a collins glass filled with ice:

2 oz vodka

0.5 oz Dolin Blanc Vermouth de Chambéry

0.25 oz lime juice

3 oz tonic water

Garnish with a lime wheel.

Inspector Clouseau

Build in a flute:

0.5 oz Rothman & Winter Orchard Cherry Liqueur

3 oz dry sparkling wine

Garnish with a lemon peel.

Mental Note

(Lukas Smith, Cotton & Reed, Washington DC)

2.5 oz Dolin Blanc

0.75 oz lime juice

0.5 oz creme de menthe

Shake with ice. Strain into a rocks glass filled with ice.

Garnish with 2-3 dashes Angostura Bitters

Mount Washington

Build in a double rocks glass filled with ice:

1.5 oz Aperitivo Mazzura

1.5 oz non-alcoholic apple cider

Garnish with a lemon peel.

Old Alhambra

(Leo Robitschek, Nomad Hotel)

Stir with ice:

1.5 oz Islay Scotch

0.5 oz Lustau East India Sherry

0.25 oz white crème de cacao

Strain into a coupe.

Garnish with a grapefruit peel.

Pay Per View

(Theo Lieberman, Lantern's Keep, NYC)

0.75 oz Dolin Dry

0.75 oz Dolin Blanc

0.75 oz Dolin Rouge

0.75 oz lime juice

0.25 oz cane syrup

Shake with ice.

Strain into a cocktail glass.

Garnish with a cherry.

Polka Dot Negroni

(Adapted from the drink by Toby Maloney)

Stir with ice:

1.5 oz Salers Gentian Apéritif

1 oz Hayman's Royal Dock Gin

3 dashes grapefruit bitters

Strain into a Nick and Nora glass.

Express and discard a lemon peel.

Garnish with a cherry.

Prairie Pooch

Stir with ice:

1 oz Hayman’s London Dry Gin

1 oz Cocchi Americano Rosa

.25 oz Rothman & Winter Crème de Violette

Strain into a coupe.

Top with 1 oz dry sparkling wine.

Garnish with lemon peel.

El Presidente

Stir with ice:

1.5 oz light rum

1.5 oz Comoz Blanc Vermouth de Chambèry or Dolin Blanc Vermouth de Chambéry

1 bar spoon orange curaçao

1 bar spoon grenadine

Strain into a coupe.

Garnish with orange peel.

Refreshed Rosa

Build in a double rocks glass filled with ice:

1 oz Cocchi Americano Rosa

0.5 oz IPA

Garnish with a lemon peel.

Romance Languages

(adapted from a drink by Tyler Hudgens)

Stir with ice:

1.5 oz blanco tequila

1 bar spoon Purkhart Pear Williams Eau de Vie

1 bar spoon lemon juice

Strain into a coupe.

Garnish with a lemon twist (discard the peel).

Second Test Sling

Shake with ice:

1.5 oz mezcal

0.5 oz lemon juice

1 bar spoon simple syrup, to taste

Strain into a double rocks glass filled with ice.

Top with 3 oz club soda.

Garnish with a lemon peel and a strawberry.

Solitude is Bliss

(adapted from a drink by Chris Bostick, Half Step, Austin, Texas)

Shake with ice:

.5 oz Hayman’s London Dry Gin

1 oz ruby red grapefruit juice

.5 oz lime juice

.25 oz chamomile syrup (1:1)

Strain into a collins glass filled with ice.

Top with 3 oz club soda.

Stir gently.

Garnish with a salted grapefruit wedge.

Toro Blanco

(Lee Edwards, Local Lime, Little Rock, Arkansas)

Shake with ice:

1 oz reposado tequila

0.33 oz Rothman & Winter Orchard Apricot Liqueur

0.75 oz lemon juice

0.125 oz simple syrup (1:1)

Double-strain into a coupe.

Garnish with grapefruit peel.

White Vieux Carré

(Chris Hannah, New Orleans)

Stir with ice:

1 oz Cobrafire brandy

0.5 oz Old Duff Genever