Sheets of Music

1 oz. Blue Coat Gin
1 oz. Dolins Sweet Vermouth
1 oz. Luxardo Maraschino Liqueur

Add all ingredients to a shaker filled with ice.
Shake. Strain into cocktail glass. Garnish with an orange wedge.

Jaco’s Jam

2 oz. Herradura Blanco Tequila
1/4 oz. Fernet Branca
4 Lime Wedges
3 oz. Ginger Beer
2 Dashes of ginger lime bitters

Muddle lime wedges in a shaker. Add Tequila, Fernet Branca and bitters to shaker.
Shake and strain into a glass filled with crushed ice. Top with ginger beer.

Canton-Negroni

1 oz. Ransom Gin
1 oz. Compari
1 oz. Domaine de Canton Liqueur

Add all ingredients to a shaker filled with ice.
Shake. Strain into cocktail glass. Garnish with an orange wedge.

St. Hendrix

3/4 oz. St. Germaine
1/4 oz. Hendrick’s Gin
5 oz. Sparkling wine
1 Fresh Strawberry

Add Hendrick’s Gin and St. Germaine to a Champagne flute. Top with sparkling wine. Garnish with a strawberry.

The Witch Hunt

1 oz. Belle Isle Moonshine
1/2 oz. Bulleit Rye
1/2 oz. Hennessey VSOP
1/4 oz. Fresh Lemon Juice
1 oz. Grenadine

Add all ingredients to a shaker filled with ice.
Shake. Strain into a rocks glass full of ice. Garnish with lemon peel.

Remember The Maine

2 oz Bulleit Rye
3/4 oz Sweet Vermouth
2 bar-spoons Cherry Heering
1/2 bar-spoon Absinthe

Add all ingredients to a shaker filled with ice. Stir. Strain ingredients into a coupe and garnish with a cherry.

Boulevardier

1 oz. Bulleit Rye
1 oz. Compari
1 oz. Barolo Chinata Cocchi

Add all ingredients to a shaker filled with ice.
Shake. Strain into a coupe. Garnish with an orange wedge.

Breakfast Cocktail

1 oz. Bulleit Bourbon
1/2 oz. Orange Juice
1/2 oz. Maple Syrup
5 oz. Sparkling Wine
1 Orange peel

Add Bulleit Bourbon, Maple Syrup and Orange Juice to a shaker filled with ice. Shake. Strain into a Champagne Flute. Top with sparkling wine. Garnish with an orange peel.

The Derailleur

1 1/2 oz. Reservoir Bourbon
1/4 oz. Perucci Gran Reserva Vermuoth
1/4 oz. Tempranillo
3 Dashed of Brian’s Better Rhubarb Bitters
1 raw sugar cube
1 fresh orange slice
3 Bourbon infused cherries

Place sugar cube in a rocks glass and dash it with bitters. Muddle the cube. Add bourbon, wine and vermouth. Fill glass with ice. Stir. Garnish with orange peel and cherries.

The Bijou

1½ oz. Ransom Gin
¾ oz. Green Chartreuse
1 oz. Perrucci Gran Reserva Vermouth
2 dashes orange bitters (Regan’s)

Add all ingredients to a shaker filled with ice. Stir. Strain ingredients into a coupe and garnish with an orange peel.

Vieux Carre

3/4 oz. Rittenhouse Rye Whiskey
3/4 oz. Pierre Ferrand Cognac
3/4 oz. Barolo Chinata Cocchi
1 barspoon Bénédictine
2 dashes Peychaud’s bitters
2 dashes Angostura bitters
Add all ingredients to a shaker filled with ice. Shake. Strain into a cocktail glass. Garnish with a lemon peel or a cherry.

Sazerac Cocktail

1 Sugar Cube
2 1/2 oz. Bulleit Rye Whisky
2 dashes Peychaud’s bitters
1 dash Angostura Bitters
Defiant Absinthe
lemon peel

In an Old-Fashioned glass, muddle a sugar cube with a few drops of water. Add several small ice cubes and the rye whiskey the Peychaud’s bitters, and the Angostura bitters. Stir well and strain into a second, chilled, Old-Fashioned glass in which you have drizzled several drops of Absinthe until it is thoroughly coated, pouring off the excess.
Garnish with a twist of lemon peel.