Apricot Ginger Whiskey Sour
- 2oz Maker’s Mark Bourbon
- .25oz Giffard Abricot Du Roussillon
- 1oz Ginger Syrup
- .75oz Lemon Juice
- Mint Bushell Garnish
Combine all ingredients in a shaker. Shaker for 10-15 seconds. Pour over fresh ice (preferably a single format cub!) into a rocks glass and garnish with a bushel of mint.
Parasol
- 2oz White Rum
- 1oz Pineapple Syrup
- .75oz Giffard Banane du Bresil
- .75oz Kalani Coconut Liqueur
- .50oz Lime Juice
- Dried Pineapple Wheel Garnish
Combine all ingredients in a shaker. Shaker for 10-15 seconds. Strain into a coupe glass and garnish with a dried pineapple wheel.
Earl Grey Arnold Palmer
- 1oz Earl Grey infused Vodka
- .75oz Lemon Juice
- .75oz Simple Syrup
- Dried Lemon Wheel Garnish
Earl Grey Infused Vodka: Infused 750ml bottle of vodka with 2 Earl Grey teabags a minimum of 2 hours, ideally overnight. Combine all ingredients in a shaker. Shaker for 10-15 seconds. Pour over fresh ice (preferably a single format cub!) into a highball or Collins glass and garnish with a cinnamon stick and dried star anise.
Naked & Famous
- .75oz Hornitos Plata Tequila
- .75oz Aperol
- .75oz Strega
- .75oz Lime Juice
- 3 dashes Scrappy’s Firewater Bitters
- Dried Lime Wheel Garnish
Combine all ingredients in a shaker. Shaker for 10-15 seconds. Pour over fresh cubed or crushed ice into a rocks or highball glass and garnish with a dried lime wheel. Add a Pink Himalayan Salt rim!
Clover Club
- 2oz Gin
- .50oz Dolin Dry Vermouth
- .50oz Lemon Juice
- .50oz Raspberry Syrup
- 1oz Aquafaba (chickpea brine)
Combine all ingredients, including aquafaba, in a shaker WITHOUT ice. Dry shake vigorously for 15 seconds. Add ice and shake for another 10-15 seconds. Strain into a coupe or Nick & Nora glass. Garnish with three drops of bitters on top of aquafaba froth.
