Calvados and Tonic

Build in collins glass:

1.5 oz calvados

0.5 oz Etter Pear Williams

Add ice.

Add 4 oz tonic water

Stir to combine.

Garnish with lemon twist.

Copper Penny

Stir with ice:

0.75 oz Etter Pear Williams

0.75 oz rye whiskey

0.75 oz Cocchi Dopo Teatro

0.25 oz Rothman & Winter Orchard Apricot Liqueur

1 dash angostura bitters

Strain into double rocks glass with ice.

Garnish with lemon peel.

Falling Leaves

Shake with ice:

2 oz dry riesling

1 oz Etter Pear Williams

0.5 oz curacao

0.25 oz honey syrup

1 dash peychaud’s bitters

Fine strain into cocktail coupe.

Garnish with star anise pod.

Flip Williams

Shake with ice:

1.5 oz bourbon

0.75 oz Etter Pear Williams

0.5 oz heavy cream

0.25 oz rich syrup

2 dashes angostura bitters

1 egg yolk

Strain over crushed ice in double rocks glass.

Garnish with fresh grated nutmeg.

Jakartian Peardition

Shake with ice:

1 oz Batavia Arrack van Oosten

0.75 oz oloroso sherry

0.5 oz Etter Pear Williams

0.75 oz lime juice

0.5 oz grapefruit juice

0.5 oz orgeat

0.25 oz cinnamon syrup

Fine strain into cocktail coupe.

Sgroppino

Whisk to combine in cocktail shaker:

0.75 oz Etter Pear Williams

0.75 oz vodka

1 cup lemon sorbet

2 oz prosecco

Pour into double rocks glass.

Garnish with mint sprig.

Sling of Aphrodite

Shake with ice:

2 oz rum agricole blanc

0.5 oz Etter Pear Williams

1 oz fuji apple juice

0.25 oz lemon juice

0.5 oz cinnamon syrup

Strain into double rocks glass over crushed ice.

Garnish with apple slices.

Spiced Apple Fizz

Shake with ice:

1.5 oz vodka

0.5 oz Etter Pear Williams Eau-de-Vie

0.5 oz honey syrup (2:1)

0.5 oz lemon juice

Strain into a collins glass over ice.

Top with 3 to 4 oz hard apple cider.

Garnish with an apple slice and grated cinnamon.

Triangle Highball

Build in highball glass:

0.5 oz Etter Pear Williams

0.5 oz Salers Gentiane

0.5 oz triple sec

Add:

Half fill ice.

3 oz club soda

Fill with ice.

Stir to combine.

Express & discard orange peel.

Garnish with mint sprig.

Tunnel Vision

Muddle lightly in shaker:

0.5 oz simple syrup

2 basil leaves

Add:

2 oz Comoz Blanc Vermouth de Chambery

0.5 oz Etter Pear Williams

0.5 oz lime juice

2 dashes absinthe

Shake with ice.

Fine strain into collins glass over ice.

Add 1.5 oz club soda.

Garnish with Basil Sprig.

Garnish with lime wheel.