Haus Alpenz

1 oz Blume Marillen Apricot Eau-de-Vie

0.25 oz Cocchi Americano Rosa

0.25 oz simple syrup.

Strain into a coupe.

Garnish with a grapefruit peel.

Alpine Martini

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1.5 oz Dolin dry vermouth

1 bar spoon Zirbenz Stone Pine Liqueur of the Alps

Strain into a coupe.

Garnish with a lemon peel.

Atta Boy Cocktail

Stir with ice:

2 oz Hayman’s London Dry Gin

4 dash grenadine

Strain into a coupe.

Garnish with a lemon peel.

Autumn Sunset

Stir with ice:

1.5 oz bourbon

0.5 oz Cocchi Vermouth di Torino ‘Storico’

0.25 oz St. Elizabeth Allspice Dram

0.25 oz Bénédictine

Strain into a coupe.

Garnish with an orange peel.

Aviators on Fire

Stir with ice:

1 oz cognac

1 oz Ferrand Dry Curaçao

Strain into cocktail glass.

Garnish with a flamed orange peel.

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.

Boomerang Cocktail

Stir with ice:

1 oz KRONAN Swedish Punsch

1 oz rye whiskey

1 bar spoon lemon juice

1 dash Angostura Bitters

1 dash orange bitters

Strain into a coupe.

Garnish with a lemon peel.

Careful Whisper

Stir with ice:

1 oz Cardamaro Vino Amaro

1 oz Cocchi Vermouth di Torino ‘Storico’

1 dash orange bitters

1 dash Angostura Bitters

Strain into a coupe.

Careless Whisper

Stir with ice:

1 oz Smith & Cross Traditional Jamaica Rum

1 oz Cocchi Vermouth di Torino ‘Storico’

1 dash orange bitters

1 dash Angostura Bitters

Strain into a coupe.

Catalan Cooler

2 oz Dolin Dry

1 oz Byrrh

3 oz club soda

Build in a tall glass filled with ice.

Garnish with a lemon peel.

Cliffhanger

Stir with ice:

1.5 oz Banyuls dessert wine

Strain into a coupe.

Garnish with orange peel.

Clover Club

Dry shake:

1.5 oz Hayman’s London Dry Gin

0.5 oz lemon juice

0.5 oz raspberry syrup

1 egg white

Shake again with ice and strain into a coupe.

Garnish with a raspberry.

Coronation

Stir with ice:

1 oz Apple Brandy

1 oz Dolin Dry Vermouth de Chambery

1 oz Timbal Vermut de Reus Sweet Red

1 dash Blume Marillen Apricot Eau de Vie

Strain into a cocktail coupe

Garnish with a lemon twist

Count of Mount Kisco

Stir with ice:

1 oz Averell Damson Gin

1 oz Salers Gentian Apéritif

Strain into a double rocks glass filled with ice.

Garnish with a grapefruit peel.

Czarina

Stir with ice:

1.5 oz vodka

0.75 oz Blume Marillen Apricot Eau-de-Vie

0.25 oz Dolin Dry Vermouth de Chambéry

0.25 oz Cocchi Vermouth di Torino ‘Storico’

Strain into a Nick & Nora glass.

Garnish with a lemon twist.

Flowering Pear

Stir with ice:

1 oz Rothman & Winter Orchard Pear Liqueur

1 dash absinthe

Strain into a coupe.

Garnish with a lemon peel.

Ford Cocktail

Stir with ice:

1.5 oz Hayman’s Old Tom Gin

1.5 oz Dolin Dry vermouth

0.25 oz Bénédictine

2 dashes orange bitters

Strain into a coupe.

Garnish with orange peel.

Full House

Stir with ice:

1.5 oz light rum

0.75 oz KRONAN Swedish Punsch

0.75 oz Dolin Dry Vermouth de Chambéry

0.25 oz simple syrup (1:1)

1 dash orange bitters

Strain into a coupe.

Garnish with an orange peel.

Future Perfect

Stir with ice:

1 oz Hayman’s Old Tom Gin

1 oz Dolin Dry vermouth

1 oz Dolin Rouge vermouth

Strain into a coupe.

Garnish with orange peel.

H.S. Special

Stir with ice:

1 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz Dolin rouge vermouth

0.75 oz Dolin dry vermouth

0.5 oz KRONAN Swedish Punsch

Strain into a coupe.

Garnish with a cherry and an orange twist.

Haus Cosmopolitan

Shake with ice:

0.75 oz Blume Marillen Apricot Eau-de-Vie

0.75 oz vodka

0.5 oz lemon juice

0.5 oz Cocchi Americano Rosa

0.25 oz simple syrup

4 dashes Peychaud’s Bitters

Double-strain into a coupe.

The Libertine

Stir with ice:

1 oz rye whiskey

0.5 oz Dolin Rouge Vermouth de Chambéry

0.5 oz Bénédictine

1 dash Angostura Bitters

Strain into a coupe.

Garnish with orange peel.

Little Dolomite

Build in a double rocks glass with ice:

1.5 oz Pasubio Vino Amaro

1.5 oz Dolin Dry Vermouth

Garnish with cucumber slice & thyme sprig

Mesa Spritz

Build in a collins glass filled with ice:

0.75 oz Aperitivo Cappelletti

3 oz soda

Garnish with a grapefruit peel.

Moll Cocktail

Stir with ice:

1 oz Hayman’s Sloe Gin

1 oz Hayman’s London Dry Gin

1 dash orange bitters

Strain into a coupe.

Garnish with lemon peel.

Noce Vecchio

Stir with ice:

1.5 oz Cocchi Barolo Chinato

0.75 oz Cocchi Americano Bianco

0.75 oz Dolin Dry Vermouth de Chambéry

Strain into a double rocks glass filled with ice.

Garnish with cheese and salami on a skewer or toothpick.

Pale Horse

Stir with ice:

1.5 oz Hayman’s London Dry Gin

0.5 oz Salers Gentian Apéritif

0.5 oz maraschino liqueur

1 dash orange bitters

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

Pandas in Perpignan

Stir with ice:

1.5 oz Mas Peyre Rancio Sec “Le Démon de Midi”

1 Dash orange bitters

Strain into a coupe.

Garnish with a lemon peel.

Pay Per View

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.

Pear Falls

Stir with ice:

1.5 oz Rothman & Winter Orchard Pear Liqueur

Strain into a coupe.

Garnish with a lemon peel.

The Prime Directive no. 2

Stir with ice:

1 oz Salers Gentiane Aperitif

1 oz Byrrh Grand Quinquina

Strain into a coupe.

Garnish with a lemon twist (discard the peel).

Prince Henry’s Reed

Stir with ice:

1.5 oz Henriques & Henriques Rainwater Madeira

1 dash orange bitters

Strain into a coupe.

Garnish with a lemon peel.

Rose Cocktail

Shake with ice:

1 oz Etter Kirsch

1 tsp raspberry syrup or jam

Strain into cocktail glass.

Garnish with cocktail cherry.

Rosita

Build in a rocks glass filled with ice:

1.5 oz tequila blanco

0.5 oz Dolin Rouge Vermouth de Chambéry

0.5 oz Aperitivo Cappelletti

Garnish with an orange peel.

Royalist

1.5 oz Dolin Dry

0.75 oz bourbon

0.75 oz Bènèdictine

1 dash peach bitters

Stir with ice.

Strain into a cocktail glass.

Salt & Pepper

Stir with ice:

1.5 oz Cocchi Vermouth di Torino

2 dash Angostura Bitters

2 dash orange bitters

Strain into a coupe.

Garnish with an orange peel.

Session Manhattan

Stir with ice:

1 oz Cocchi Vermouth di Torino Storico

0.75 oz rye whiskey

0.75 oz Matifoc Rancio Sec

0.5 oz Dolin Dry Vermouth de Chambery

2 dashes angostura bitters

Strain into cocktail coupe.

Garnish with lemon twist.

Strasbourg

Stir with ice:

1 oz Hayman’s Old Tom Gin

1 oz aquavit

1 dash Rothman & Winter Crème de Violette

Strain into a coupe.

Garnish with lemon peel.

Suppressor No. 1

Build in a double rocks glass filled with ice:

1 oz Cocchi Americano Bianco

1 oz Pedro Ximenez sherry

8 drops Bittermens Hopped Grapefruit Bitters

2 bar spoons lemon juice

Garnish with orange peel and mint sprig.

Trudeau

Stir with ice:

1 oz Byrrh Grand Quinquina

1 oz Canadian whisky