Haus Alpenz

0.5 oz grapefruit juice

0.5 oz lime juice

Strain into a chilled coupe.

Garnish with a rosemary sprig.

Alpine Martini

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1.5 oz Dolin Dry Vermouth de Chambéry

1 barspoon Zirbenz Stone Pine Liqueur

Strain into a coupe.

Garnish with a lemon peel.

Alpine Old-Fashioned

Prepare a double rocks glass filled with ice.

Stir with ice:

2 oz rye whiskey

0.25 oz Zirbenz Stone Pine Liqueur

0.25 oz Dolin Génépy le Chamois Liqueur

0.25 oz simple syrup (1:1)

Strain into the prepared glass.

Garnish with an orange peel.

Altstadt Collins

(Adam Bernbach, Washington, DC)

Build in a collins glass filled with ice:

0.5 oz John D. Taylor’s Velvet Falernum

0.5 oz lime juice

Stir.

Top with 3 oz lager, Vienna-style.

Garnish with a rosemary sprig stuck in a lime wheel.

Austrian Getaway

(Sother Teague)

Build in a collins glass filled with ice:

1 oz Zirbenz Stone Pine Liqueur of the Alps

1 oz Cocchi Americano Rosa

3 dashes orange bitters

2 oz seltzer

Stir.

Garnish with sliced strawberry.

Caldera

(Liz Kelley, New Orleans)

Stir with ice:

1.5 oz reposado tequila

0.75 oz Aperitivo Cappelletti

0.5 oz Zirbenz Stone Pine Liqueur of the Alps

Strain into a cocktail glass.

Garnish with a grapefruit peel (express and discard).

Cedar Fever

(Bill Norris, Austin, Texas)

Stir with ice:

2 oz. Hayman’s Old Tom Gin

0.5 oz elderflower liqueur

Strain into a cocktail glass.

Top with 3 dashes Peychaud’s Bitters.

Garnish with a lemon peel.

Gone Camping

(Michelle Sordi, NYC)

Stir with ice:

1 oz high proof rye

0.75 oz Cocchi Americano Bianco

0.25 oz Dolin Génépy le Chamois Liqueur

1 barspoon Amaro Alta Verde

Strain into a rocks glass filled with ice.

Garnish with an orange peel and a rosemary sprig.

Green & Black Manhattan

Stir with ice:

1.5 oz rye whiskey

1.5 oz Cocchi Vermouth di Torino ‘Storico’

1/2 tsp Zirbenz Stone Pine Liqueur of the Alps

Strain into a double rocks glass filled with ice.

Garnish with grapefruit peel.

Hop To It Collins

(adapted from a drink by Jim Meehan, Gramercy Tavern, New York City)

Shake with ice:

0.75 oz Hayman’s London Dry Gin

0.5 oz lemon juice

Strain into a collins glass filled with ice.

Top with 3 oz IPA.

In Vida Veritas

(Misty Kalkofen, Boston, MA)

Stir with ice:

1.5 oz Del Maguey Mezcal Vida

0.75 oz Nux Alpina Walnut Liqueur

0.5 oz Benedictine Liqueur

1 dash Bitter Truth Xocolatl Mole Bitters

Strain into a cocktail glass.

Garnish with an orange peel.

Into the Woods

(Lindsay Matteson, Seattle, WA)

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1 oz Cocchi Americano Bianco

1 tsp Amaro Alta Verde

2 dashes Scrappy’s Aromatic Bitters

Strain into a coupe.

Garnish with red-vein sorrel.

Jungle Boogie

(Cali Gold, San Francisco)

Blend with crushed ice:

2 oz Zirbenz Stone Pine Liqueur

0.75 oz lime juice

0.75 oz grapefruit juice

0.75 oz cinnamon syrup

Pour into a double rocks glass.

Top with crushed ice.

Garnish with a mint sprig.

Le Grog Alsacien

Build in a warm mug:

1 oz rhum agricole blanc

0.5 oz lemon juice

1 tsp sugar or honey

4 oz hot water

Garnish with a cinnamon stick and a lemon peel.

Mr. Burns

(Jon DeRosa, Los Angeles)

Stir with ice:

2 oz Dewar’s White Label

0.5 oz Cocchi Vermouth di Torino ‘Storico’

Strain into a cocktail glass.

Garnish with a lemon twist.

Passion & Pine

(Josh MacGregor, NYC)

Shake with ice:

1 oz bourbon

0.50 oz lemon juice

0.25 oz passionfruit liqueur

0.25 oz simple syrup

Serve over crushed ice in a Tiki glass.

Garnish with a lemon twist, rosemary sprig, and Tiki umbrella.

Poker Face

Stir with ice:

0.5 oz Elisir Novasalus

0.5 oz Salers Gentian Apéritif

Strain into a collins glass filled with ice.

Top with 4 oz Fentiman’s Curiosity Cola.

Stir gently.

Garnish with a long, wide grapefruit peel.

Real Thing Toddy

Build in a warm mug:

1 oz The Scarlet Ibis Trinidad Rum

0.5 oz lemon juice

1 tsp sugar or honey

4 oz hot water

Garnish with a cinnamon stick and a lemon peel.

Sierra Madre Occidental

Build in a warm mug:

2 oz añejo tequila

0.5 oz honey syrup (2:1)

0.25 oz lemon juice

6 oz hot water

Garnish with a lemon wheel.

Stone Pine Sazerac

Prepare a chilled double rocks glass rinsed with Zirbenz Stone Pine Liqueur.

Combine in a mixing glass:

2 oz rye whiskey

0.25 oz Zirbenz Stone Pine Liqueur

0.25 oz rich simple syrup

Stir with ice.

Strain into the prepared glass.

Garnish with a lemon peel.

TBA Collins

(Ted Kilpatrick, Boston)

Shake with ice:

1 oz blackstrap rum

1 oz bourbon

0.5 oz vanilla syrup

Strain into a collins glass.

Top with 2 oz imperial stout.

Zirbenz Swizzle

(based on a drink by Jamie Boudreau, Seattle, Washington)

Build in a collins glass filled with crushed ice:

1.5 oz Hayman’s Old Tom Gin