Haus Alpenz

0.75 oz Dolin Blanc Vermouth de Chambéry

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.

Barbados Redux

Shake with ice:

1 oz John D. Taylor’s Velvet Falernum

0.75 oz lime juice

3 Dash Angostura Bitters

Strain into a collins glass.

Fill with crushed ice.

Garnish with a lime wheel.

The Beachbum

(John Deragon, PDT, New York City)

Shake with ice:

1 oz light rum

0.5 oz Rothman & Winter Orchard Apricot Liqueur

1 oz pineapple juice

0.75 oz lime juice

0.5 oz orgeat syrup

Double-strain into a tiki mug.

Fill with crushed ice.

Garnish with pineapple leaves, cherries, and a lime wheel.

Bird Bath

(Carrie Cole, Craigie on Main, Boston)

Stir with ice:

2 oz Cocchi Americano Bianco

0.5 oz bourbon

Strain into a coupe.

Cuba Libre

Build in a collins glass filled with ice:

juice of 1/2 lime

6 oz cola

2 dash Angostura bitters

Dominoes in December

Build in a rocks glass filled with ice:

1.5 oz Cap Corse Mattei Rouge

Garnish with an orange peel.

Extra Cover

Build in warmed mug:

0.75 oz John D. Taylor’s Velvet Falernum

0.25 oz lemon juice

4 oz hot water

Garnish with Cinnamon Stick, and stir frequently

Flock Reviver

(Kelly O’Hare, Austin, TX)

Shake with ice:

0.75 oz Mattei Blanc

0.75 oz Dolin Génépy le Chamois Liqueur

0.75 oz lemon juice

0.75 oz The Scarlet Ibis Trinidad Rum

Strain into a coupe

Knickerbocker Highball

Build in highball glass:

1 oz Scarlet Ibis Trinidad Rum

0.5 oz Etter Raspberry

1 tsp curacao

Add ice.

Top with 3 oz soda.

Garnish with lime wheel.

Knickerbocker

(Jerry Thomas (modified))

Shake with ice:

0.5 oz Ferrand Orange Curucao

0.75 oz lime juice

0.5 oz raspberry syrup

Fine strain into double rocks glass over crushed ice

Garnish with seasonal berries

Lesser Antilles Lowtide

(Luiggi Uzcategui, Big Orange, Little Rock, Arkansas)

Shake with ice:

1 oz John D. Taylor’s Velvet Falernum

.5 oz Guyanese aged rum

0.75 oz lime juice

2 dash St. Elizabeth Allspice Dram

Strain into a tiki mug.

Fill with crushed ice.

Garnish with a pineapple wedge.

Mai Tai

Shake with ice:

1 oz Smith & Cross Traditional Jamaica Rum

0.5 oz orange curaçao

0.75 oz orgeat syrup

0.75 oz lime juice

Double-strain into a double rocks glass filled with ice.

Garnish with a mint sprig.

Mosquito Coast

(Phil Ward, NYC)

Shake with ice:

0.25 oz St. Elizabeth Allspice Dram

0.75 oz lime juice

0.75 oz simple syrup

Fine strain into cocktail coupe.

Garnish with lime wedge.

Olympia Cocktail

(variation of a drink from David Embury, The Fine Art of Mixing Drinks)

Shake with ice:

0.75 oz Rothman & Winter Orchard Cherry Liqueur

0.5 oz lime juice

Double-strain into a coupe.

Garnish with a lime wheel.

Overtime Cocktail

(based on the Coin Toss, Death & Co, New York City)

Stir with ice:

0.75 oz Cocchi Vermouth di Torino ‘Storico’

0.25 oz Dolin Génépy le Chamois Liqueur

0.25 oz Bénédictine

2 dash Peychaud’s bitters

Strain into a coupe.

Garnish with an orange peel.

Palmetto No. 2

Stir with ice:

1.5 oz Dolin Rouge Vermouth de Chambéry

1 dash orange bitters

1 dash Angostura Bitters

Strain into a coupe.

Garnish with an orange peel.

Prince Henry Punch

(Pablo Moix, Los Angeles, CA)

Shake with ice:

0.75 oz Meunier Genepy 'Altitude' Liqueur

0.75 oz Scarlet Ibis Trinidad Rum

0.75 oz rhum agricole

0.75 oz lime juice

0.5 oz gomme syrup

1 bar spoon Etter Raspberry

6 dashes Angostura bitters

Fine strain into old fashioned glass over crushed ice.

Garnish with mint.

Purple Martin

(Kelly O’Hare, Austin, TX)

Stir with ice:

.75 oz Pasubio Vino Amaro

.75 oz Hayman’s Sloe Gin

Strain into a rocks glass filled with ice.

Queens Park Swizzle

Build in a collins glass or pilsner glass:

8-10 mint leaves

Fill half-way with crushed ice.

Add:

0.75 oz demerara syrup (2:1)

1 oz lime juice

Swizzle.

Top with 4 dash Angostura Bitters.

Garnish with a mint sprig.

Real Thing Toddy

Build in a warm mug:

0.5 oz Zirbenz Stone Pine Liqueur of the Alps

0.5 oz lemon juice

1 tsp sugar or honey

4 oz hot water

Garnish with a cinnamon stick and a lemon peel.

Reverse Sweep

Shake with ice:

1 oz Irish whiskey

0.5 oz lemon juice

0.5 oz orgeat syrup

Double-strain into a rocks glass filled with crushed ice.

Garnish with grated cinnamon.

Rooibos Tea Punch

(based on a drink by Lauren Mote, Vancouver, BC)

Build in a collins glass filled with crushed ice:

0.5 oz John D. Taylor’s Velvet Falernum

0.75 oz lime juice

0.5 oz rooibos tea syrup (1:1)

1 dash Angostura Bitters

Swizzle.

Top with 3 oz ginger beer.

Garnish with a cherry and lime wheel.

Royal Bermuda Yacht Club Cocktail

(Trader Vic)

Shake with ice:

0.5 oz John D. Taylor’s Velvet Falernum

0.25 oz Pierre Ferrand Dry Curaçao

0.75 oz lime juice

Double-strain into a coupe.

Garnish with a lime wheel.

Rum Connection Collins

(based on a drink by Adam Kanter, Philadelphia, Pennsylvania)

Shake with ice:

1 oz Rothman & Winter Orchard Cherry Liqueur

0.5 oz lime juice

0.25 oz simple syrup (1:1)

1 dash vanilla extract

Strain into a highball glass filled with ice.

Top with 4 oz club soda.

Garnish with a lime wheel and cherry.

Rum Old Fashioned

Stir with ice:

1 oz Smith & Cross Traditional Jamaica Rum

0.125 oz demerara syrup (1:1)

2 Dash Angostura Bitters

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

Sancti Spiritus

(Kellie Thorn, Empire State South, Atlanta, Georgia)

Stir with ice:

0.75 oz Cardamaro Vino Amaro

0.75 oz Cocchi Americano Bianco

1 bar spoon Rothman & Winter Orchard Pear Liqueur

Strain into a coupe.

Garnish with a lemon peel.

Schleswig Limbo

(adapted from a drink by Luiggi Uzcategui, Big Orange, Little Rock, Arkansas)

Stir with ice:

1 oz Purkhart Pear Williams Eau-de-Vie

0.75 oz Rothman & Winter Orchard Cherry Liqueur

0.25 oz Aperitivo Cappelletti

Strain into a double rocks glass filled with ice.

Garnish with a rosemary sprig.

Simplest Mai Tai

Shake with ice:

0.5 oz lime juice

0.5 oz orgeat syrup

0.5 oz orange curaçao

Strain into a tiki mug filled with crushed ice.

Garnish with mint, cherry, and orange slices.

St. Stephen’s Sour

(Jeffrey Morgenthaler, Portland, OR)

Shake with ice:

1 oz cognac

0.75 oz orgeat

0.75 oz lemon juice

Strain into old fashioned glass over crushed ice. Top off with crushed ice.

Garnish with lemon peel.

Strong Start Toddy

(adapted from a recipe by Troy Sidle, Pouring Ribbons)

Combine in a warmed mug:

1 oz demerara syrup

8 oz strong, hot coffee

Top with Génépy Cream.

Garnish with an orange twist.

Test Pilot Punch

(based on a cocktail by Don the Beachcomber)

Shake with ice:

1.5 oz Smith & Cross Traditional Jamaica Rum

0.75 oz The Scarlet Ibis Trinidad Rum

0.75 oz John D. Taylor’s Velvet Falernum

0.5 oz orange liqueur

0.5 oz lime juice

2 dash Angostura Bitters

6 dash pastis

Double-strain into a tiki mug.

Fill with crushed ice.

Garnish with a lemon wheel and cherry.

Wardroom

(variation on the Quarterdeck from the Savoy Cocktail Book)

Shake with ice: