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Manhattan
 - 2.5 oz Maker’s Mark
- 1.25 oz Carpano Antica
- Dash Bitters
- Combine all ingredients in shaker with ice. Stir 20x, strain into Martini Glass. Garnish with 3 Bourbon soaked cherries on a pick.
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Moulin Rouge
- 1.5 oz Hanger One Raspberry vodka
- .5 oz Pimms LIquor
- .5 oz Bourbon Cherry Juice
- .5 oz simple syrup
- .5 oz Fresh Lime Juice
- 3 Raspberries (garnish)
- Combine all ingredients in a Pint Glasimple syrup, add ice, shake at least 20x. Strain into a cocktail glass. Garnish with a skewered raspberries
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Pumpkin Smash
- 2 oz. Pyrat Rum
- 1 oz. Cinnamon simple syrup
- 1 oz. Apple Cider
- 1 barspoon pumpkin butter
- Combine all ingredient in a pint glasimple syrup, add ice, shake at least 30x. Strain over fresh ice into a rocks glass. Garnish with a candied, dehydrated, thinly sliced apple chip.
- Cinnamon Syrup:
- 10 whole Cinnamon Sticks
- 8 oz. Granulated Sugar
- 8 oz. Water
- Combine all ingredients in a Medium Saucepan and bring to a boil, stirring frequently. Once at a boil, lower heat and let simmer for 15 minutes. Let cool and transfer liquid into a Quart Container, straining out the cinnamon sticks. Label and date, store mixture in cooler, good for 7 days.
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Pedro’s Dilemma
- 1.75 oz. Maestro Dobel
- 1 oz. Fresh Lime
- .5 oz. Cointreau
- .25 oz. Fresh OJ
- .5 oz. Pedro Ximinez de Anada Sherry
- Combine all ingredients in a pint glasimple syrup, add ice and shake at least 30x. Choice to the Guest, salt or no salt. Strain over fresh ice in a rocks glass. Garnish with a skewered lime wheel. Salt rim is optional.
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Rye Julep
- 1.5 oz. Michter’s Rye
- .5 oz. Creme de Casimple syrupis
- .5 oz. simple syrup
- 1 oz. fresh lemon juice
- 5 sprigs fresh mint
- Combine Mint and simple syrup in a pint glass. Muddle for at least 10 seconds. Add the rest of the ingredients and ice. Shake at least 30x. Strain over fresh ice in a rocks glass. Garnish with 3 skewered house-made drunken cherries.
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Two Rum Punch
- 1 oz. Captain Morgan
- 1 oz. Meyers’s Dark Rum
- .25 oz. fresh lime juice
- .25 oz. honey
- .25 oz. Chambord
- .25 oz. Gingerale
- 1 small pinch of cinnamon
- Combine all ingredients and shake together, pour over fresh ice and garnish with a cinnamon dusted lime wheel.
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Passion Cosmopolitan
- 1.5 oz. Absolut Citron
- .5 oz. Triple Sec
- .5 oz. Passion Fruit Puree
- 1 oz. cranberry juice
- Combine all ingredients in shaker with ice. Shake 20x, strain into Martini glass. Garnish with slice of orange.
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Aviation
- 1.5 oz. Bombay Sapphire
- .5 oz. Luxardo Maraschino
- .5 oz. Creme de Violette
- .25 oz. lemon juice
- Combine all ingredients in shaker with ice. Shake 20x, strain into Martini glass.
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Daiquiri
- 2 oz. Banks White Rum
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Dark N’ Stormy
- 2 oz. Goslings Black Seal Rum
- Pickett’s Ginger Beer from the gun
- Fill highball glass with ice. Add ginger beer. Pour rum over bar spoon. Garnish with fresh lemon.
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French 75
- 5 oz. Pommery Champagne
- 2 oz. Tanqueray Gin
- .5 oz. Fresh lemon juice
- 1 bar spoon sugar
- Combine gin, lemon juice and ice into shaker. Shake vigorously. Strain into wine flute. Top with Pommery Champagne.
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