PILSNER VS. APEROl
ORIGINAL
Ingredients:
1 oz. Aperol Italian Bitters
1 oz. freshly pressed grapefruit juice
½ tsp. house blended clover honey syrup (combine and completely integrate two parts syrup to one part warm water)
2 oz. Bitburger German Pilsner
3 oz. club soda
1 dash Bitterman’s Hopped Grapefruit Bitters
Creation:
In a highball glass measure in spirit, juice, syrup, bitters, beer, and soda, stir to integrate, fill glass with ice, and garnish with a sprinkling of fresh hop buds.
Pepper smash #2
ORIGINAL
Ingredients:
12 to 15 mint leaves
2 oz. Krogstad Aquavit
¾ oz. freshly pressed lime juice
¾ oz. freshly extracted yellow bell pepper juice
¾ oz. house blended Grade A maple syrup (see Pilsner vs. Aperol recipe)
Creation:
In a shaker or mixing glass, add mint and carefully measure in spirit, juices, and syrup. Next, press the combination together three times with a muddler, fill with ice, and shake vigorously for 8 seconds. Finally, double fine strain into a chilled old fashioned glass over fresh ice and garnish with a large double mint sprig.
corleone
ORIGINAL
Ingredients:
5 green grapes
1 ½ oz. Aviation American Gin
½ oz. Clear Creek Distillery Grappa di Sangiovese
½ oz. freshly pressed lemon juice
½ oz. simple syrup (combine and completely integrate equal parts superfine sugar and hot water)
2 dashes Regan’s No.6 Orange Bitters
Creation:
In a shaker or mixing glass, add grapes and hand press them with a muddler. Next, carefully measure in spirits, juice, syrup, and bitters, fill with ice, and shake vigorously for 8 seconds. Finally, double fine strain into a chilled cocktail glass and garnish with a single green grape, sliced at its tip, and rested on the rim of the glass.
WALNUT MIDNIGHT
ORIGINAL
Ingredients:
7 fresh blackberries
2 oz. Espolon Blanco Tequila
¼ oz. Green Walnut Liqueur
½ oz. freshly pressed lemon juice
¾ oz. simple syrup (see Corleone recipe)
2 oz. club soda
Creation:
In a shaker or mixing glass, add blackberries and hand press them with a muddler. Next, measure in spirits, juice, and syrup, fill with ice, and shake vigorously for 8 seconds. Finally, add soda water to the shaker or mixing glass and stir to integrate, strain into a chilled highball glass over fresh ice, and garnish with a blackberry, lemon wedge, and toasted walnut.
Self Starter
Vintage
Ingredients:
2 oz. Aviation American Gin
½ oz. Cocchi Americano Quinquina
½ tsp. Rothman and Winter Apricot Liqueur
Creation:
In a shaker or mixing glass, measure in spirits, fill with ice, and stir swiftly for 20 seconds. Strain into a chilled cocktail glass and garnish with a wide lemon peel or disc.
CARIBBEAN SNOWFLAKE
Original
Ingredients:
2 oz. Cruzan Single Barrel Rum
¼ oz. St. Elizabeth Allspice Dram
½ oz. freshly pressed lime juice
1 oz. freshly pressed grapefruit juice
½ oz. simple syrup (see Corleone recipe)
1 small egg white
Creation:
In a shaker or mixing glass, measure in spirits, juices, syrup, and egg white and “dry shake” without ice for 20 seconds. Next, fill with ice and re-shake vigorously for 8 seconds. Finally, strain into a chilled cocktail glass and garnish with a light dusting of edible silver flake (available at www.easyleaf.com)
IMPERIAL CAMPARI DAISY
Original
Ingredients
2 oz. Aviation American Gin
½ oz. Campari Italian Bitters
¾ oz. freshly pressed lemon juice
½ oz. simple syrup (see Corleone recipe)
1 oz. dry sparkling wine
Creation:
In a shaker or mixing glass, measure in spirits, juice, and syrup, fill with ice, and shake vigorously for 8 seconds. Next, add sparkling wine to the shaker or mixing glass and stir to integrate. Finally, strain into a chilled cocktail glass and garnish with a lemon wedge.
ANEJO MANHATTAN
Original
Ingredients:
2 oz. El Tesoro Anejo Tequila
½ oz. Martini and Rossi Sweet Vermouth
¼ oz. Licor 43
1 dash Angostura Bitters
1 dash Regan’s No.6 Orange Bitters
Creation:
In a shaker or mixing glass, measure in spirits and bitters, fill with ice, and stir swiftly for 20 seconds. Strain into a chilled cocktail glass and garnish with a mole’ salami wrapped cherry.
ADAGIO
Original
Ingredients
2 oz. Vodka
¾ oz. Zirbenz Stone Pine Liqueur
¼ oz. Dolin Dry Vermouth
½ tsp. house blended clover honey syrup (combine and completely integrate 2 parts clover honey with 1 part hot water.)
1 dash Peychaud Bitters
Creation:
In a shaker or mixing glass, measure in spirits, syrup, and bitters, fill with ice, and stir swiftly for 20 seconds. Strain into a chilled cocktail glass and garnish with a wide lemon disc or peel.
Tennessee
vintage
Ingredients:
2 oz. George Dickel 12 yr. Tennessee Whiskey
½ oz. Luxardo Maraschino Liqueur
¾ oz. freshly pressed lemon juice
Creation:
In a shaker or mixing glass, measure in spirits and juice, fill with ice, and shake vigorously for 8 seconds. Strain into a chilled cocktail glass and garnish with a lemon wedge.
Widow’s Kiss
vintage
Ingredients:
2 oz. Laird’s Bonded Apple Brandy
½ oz. Yellow Chartreuse
¼ oz. Benedictine
1 dash Peychaud Bitters
Creation:
In a shaker or mixing glass, measure in spirits and bitters, fill with ice, and stir swiftly for 20 seconds. Strain into a chilled cocktail glass and garnish with a wide lemon disc or peel.
A NAP FOR SASQUATCH
ORIGINAL
Ingredients:
1 oz. Cynar Italian Bitters
¾ oz. freshly pressed grapefruit juice
¼ tspn house blended Grade A maple syrup ((combine and completely integrate two parts syrup to one part warm water)
2 oz. Boneyard Diablo Rojo Red Ale
3 oz. club soda
Creation:
In a highball glass measure in spirits, juices, syrups, bitters, beer, and soda, stir to integrate, fill with ice, and garnish with a wide grapefruit disc or peel.
APRIL SHOWER FIZZ
vintage
Ingredients:
1 ½ oz. Hardy VS
½ oz. Benedictine
½ oz. freshly pressed lemon juice
½ oz. freshly pressed orange juice
1 dash Peychaud Bitters
3 oz. club soda
Creation:
In a highball glass measure in spirits, juices, syrup, and soda, stir to integrate, fill with ice, and garnish with a sprig of thyme.
Aviation
classic
Ingredients:
2 oz. Aviation American Gin
¼ oz. Rothman and Winter Crème de Violette
¾ oz. Luxardo Maraschino Liqueur
¾ oz. freshly pressed lemon juice
Creation:
In a shaker or mixing glass, measure in spirits and juice, fill with ice, and shake vigorously for 8 seconds. Strain into a chilled cocktail glass and garnish with a cherry on a pick.
coffee daiquiri
original
Ingredients:
2 oz. Flor de Cana 4 yr. Dry Light Rum
¾ oz. House Spirits Distillery “Stumptown” Coffee Liqueur
¾ oz. freshly pressed lime juice
½ oz. simple syrup (see Corleone recipe)
Creation:
In a shaker or mixing glass, measure in spirit juice, and syrup, fill with ice, and shake vigorously for 8 seconds. Strain into a chilled cocktail glass and garnish with 3 floating coffee beans.
Blinker
vintage
Ingredients:
7 fresh raspberries
2 oz. Rittenhouse Bonded Rye Whiskey
1 ½ oz. freshly pressed grapefruit juice
¼ oz. simple syrup (see Corleone recipe)
Creation:
In a shaker or mixing glass, add raspberries and hand press them with a muddler, measure in spirit juice, and syrup, fill with ice, and shake vigorously for 8 seconds. Finally, double fine strain into a chilled cocktail glass and garnish with a raspberry on a pick
BOULEVARDIER
vintage
Ingredients:
2 oz. Old Overholt Rye Whiskey
¾ oz. Campari Italian Bitters
¾ oz. Martini and Rossi Sweet Vermouth
Creation:
In a shaker or mixing glass, measure in spirits, fill with ice, and stir swiftly for 20 seconds. Strain into a chilled cocktail glass and garnish with a wide orange peel or disc.
Kumquat Sundance
ORIGINAL
Ingredients:
4 kumquats (halved)
1 ½ oz. Shochu
½ oz. house blended clover honey syrup (see Adagio recipe)
3 oz. dry sparkling wine
Creation:
In a shaker or mixing glass, add halved kumquats and hand pressed with a muddler. Next, measure in spirits and syrup, fill with ice, and shake vigorously for 8 seconds. Finally, add sparkling wine to the shaker or mixing glass and stir to integrate, and strain into a chilled cocktail glass.
Tequilla Sunrise
cLassic
Ingredients:
2 oz. Luza Azul Blanco Tequila
½ oz. freshly pressed lime juice
½ oz. Clear Creek Distillery Crème de Cassis Liqueur
4 oz. club soda
Creation:
In a highball glass measure in spirits, juices, and soda, fill glass with ice, and garnish with a lime wedge.
Trident
modern by Robert Hess
Ingredients:
1 oz. Krogstad Aquavit
1 oz. Cynar Italian Bitters
1 oz. Manzanilla Sherry
1 dash Fee Brothers Peach Bitters
Creation:
In a shaker or mixing glass, measure in spirits and bitters, fill with ice, and stir swiftly for 20 seconds. Strain into a chilled cocktail glass and garnish with a wide lemon peel or disc.
PAMPLOMa
modern by STEVE SIROK
Ingredients:
1 ½ oz. Cruzan Single Barrel Rum
¼ oz. Freshly pressed lemon juice
1 oz. Freshly pressed grapefruit juice
¼ oz. simple syrup (see Corleone recipe)
2 oz. Rioja
2 oz. club soda
Creation:
In a highball glass measure in spirits, juices, syrup, wine, and soda, stir to integrate, fill glass with ice, and garnish with a with a red grape, sliced at it’s tip, and rested on the rim of the glass.
CHICAGO FIZZ
Vintage
Ingredients:
1 oz. Appleton V/X
1 oz. Ruby Port
½ oz. Freshly pressed lemon juice
½ oz. simple syrup (see Corleone recipe)
1 small egg white
2 oz. Club soda
Creation:
In a shaker or mixing glass, measure in spirit, port, juice, syrup, and egg white and “dry shake” for 20 seconds. Next, fill with ice, and re-shake vigorously for 8 seconds. Finally, add soda to the shaker or mixing glass and stir to integrate, strain into a chilled highball glass over fresh ice and garnish with a dusting of fresh nutmeg.