Haus Alpenz

0.75 oz lime juice

0.5 oz pink grapefruit juice

0.25 oz rich syrup

Fine strain into cocktail coupe.

Garnish with lime wheel.

Blanc Martinez

Stir with ice:

1.5 oz Hayman’s Old Tom Gin

1.5 oz Comoz Blanc Vermouth de Chambéry

0.125 oz Etter Kirsch Eau-de-Vie

1 dash orange bitters

Strain into a coupe.

Garnish with orange peel.

Bordelaise

Shake with ice:

0.5 oz raspberry syrup

Strain into collins glass with ice.

Top with 4 oz club soda.

Garnish with lemon peel.

La Contadi

(Tyler Jay Wang, Boston)

Stir with ice:

1 oz Hayman's London Dry Gin

1 oz Comoz Blanc Vermouth de Chambéry

Strain into a cocktail glass.

Garnish with an orange twist.

Dead Parrot Colada No. 2

(Adapted from Simon Difford)

Blend with crushed ice:

1.5 oz Hayman’s Old Tom Gin

0.5 oz John D. Taylor’s Velvet Falernum

0.5 oz aquavit

0.5 oz blue curaçao

0.5 oz lemon juice

0.5 oz rich simple syrup

1.5 oz coconut water

Pour into double collins or zombie glass.

Garnish with cherry and lemon wheel.

Eider Duck

(C.A. Gadina)

Shake with ice:

0.75 oz cognac VS

0.75 oz orange brandy

0.75 oz lemon juice

Fine strain into cocktail coupe.

Garnish with lemon peel.

Espresso Tonic Royale

Build over ice in collins glass (or Solo cup):

2.5 oz espresso or cold brew coffee concentrate

0.75 oz lime juice

3 oz tonic water

Stir.

Garnish with lime wedge.

A Farewell to Hemingway

(Charles Baker)

Shake with ice:

3 oz Etter Kirsch Eau-de-Vie

1 oz lime juice

0.25 oz raspberry syrup

Fine strain into double collins glass with crushed ice.

Top with club soda.

Garnish with lime twist.

Fogarty's Highball

Build in collins glass:

0.75 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz Dolin Génépy le Chamois Liqueur

0.5 oz lime juice

0.25 oz rich syrup

Add ice.

Stir to combine.

Top with club soda.

Garnish with lime wheel.

Front Steps

(Boston Apothecary)

Shake with ice:

1 oz rye whiskey

0.75 oz John D. Taylor’s Velvet Falernum

0.75 oz lemon juice

Fine strain into cocktail coupe.

Garnish with cocktail cherry.

High Horse

(Adapted from Shannon Tebay)

Stir with ice:

1.5 oz dark Puerto Rican rum

0.5 oz Rothman & Winter Orchard Cherry Liqueur

0.5 oz Cocchi Dopo Teatro Vermouth Amaro

Strain into a Nick & Nora glass.

Garnish with a cherry.

Kirsch Cosmo

(Toby Cecchini, NYC and Hannah Lanfear, London)

Shake with ice:

0.75 oz vodka

0.75 oz orange liqueur

0.75 oz lime juice

0.75 oz cranberry juice

Fine strain into cocktail coupe.

Garnish with lemon wheel.

Kirsch Highball #1

Build in highball glass:

1 oz Japanese whisky

1 tsp Dolin Génépy le Chamois

Add ice.

Top with 4.5 oz soda.

Stir gently.

Express and discard lemon peel.

Kirsch Highball #2

Build in highball glass:

1.5 oz Etter Kirsch Eau-de-Vie

4.5 oz Fever Tree Lime & Yuzu Soda

Garnish with lemon peel.

Landscape Painting

(Adapted from Natasha David)

Stir with ice:

2 oz Cocchi Vermouth di Torino Storico

0.75 oz rye whiskey

0.25 oz Etter Kirsch Eau-de-Vie

½ teaspoon branca menta

1 dash absinthe

Strain into cocktail coupe.

Garnish with 3 cocktail cherries.

The Last Crane

(Brett Bassett, Little Rock, AR)

Shake with ice:

1.5 oz junmai sake, such as Origami 'A Thousand Cranes'

1 oz Dolin Génépy le Chamois Liqueur

1 oz lime juice

Fine strain into coupe glass.

Garnish with a cherry.

Rose Cocktail

(Johnny Mitta, Chatham Hotel, Paris)

Shake with ice:

2 oz Dolin Dry Vermouth de Chambéry

1 tsp raspberry syrup or jam

Strain into cocktail glass.

Garnish with cocktail cherry.

Swiss Kiss Revisited

(adapted from Zac Sorensen, Chicago)

Shake with ice:

1.5 oz Etter Kirsch Eau-de-Vie

0.5 oz Meunier Génépy 'Altitude' Liqueur

0.75 oz lemon juice

0.5 oz rich syrup

2 dashes Peychaud's Bitters

Fine strain into double rocks glass over ice.

Float teaspoon Swiss Absinthe.

Garnish with mint.

Zug Mule

Build in collins glass:

1.5 oz vodka