Domaine Select Wine Estates

	Ginger Fix By Tad Carducci, Tippling Brothers 2 oz. Armagnac Castarede Selection .75 oz lemon juice .5 oz ginger syrup Bar spoon powdered sugar splash of soda Shake and strain over crushed ice. Top with a splash of chilled club soda. Garnish with lemon or sliced ginger.

	Cote Sud by Tad Carducci, Tippling Bros. 1.5 oz G’Vine Nouaison .5 oz lemon juice 1 oz Averna Limoni .25 oz Averna Sambuca Anice 6 mint leaves mint sprig garnish

	Wise Old Sage Created By Tad Carducci, Tippling Bros 1.5 oz Rhum J.M Blanc .5 oz Clement Creole Shrubb 2.5 oz Fresh grapefruit juice .5 agave nectar 4 leaves sage pineapple sage garnish

	Castarede Sidecar 1.5 oz Armagnac Castarede Selection .75 oz lemon juice .75 oz Cointreau sugared lemon wheel garnish

	Death’s Door White Old-Fashioned (Naked Old-Fashioned) 2 oz Death’s Door White Whiskey muddled grapefruit1 1 x 1” chunk and brandied cherry- 2 cherries Angostura 1 dash Simple syrup

	Made in the Shade Created by Tad Carducci 1.5 oz Sombra Mezcal 1 oz morita chile syrup 1 oz lime juice 1 oz pineapple puree 3 drops cilantro oil chipotle salt

	Eve's Cup Created by Tad Carducci, Tippling Bros. 1 oz G’Vine Floraison 1 oz Averna Amaro 4 Leaves mint .5 sprig rosemary tonic 1 barspoon chopped apples Rosemary and apple garnish

	Guerillas in Manhattan Created by Tad Carducci, Tippling Bros. 2 oz Tuthilltown 4 Grain .75 oz sweet vermouth .5 oz orgeat .25 oz fresh tangerine 2 slices fresh banana 2 dashes angostura Garnish with brandied cherry

	Ronzio Created by Tad Carducci, Tippling Bros 1 oz Varnelli Anice 1 oz Varnelli Cafe Moka .5 oz Armagnac Castarede Selection .5 oz fresh lemon orange peel fennel cream Garnish with orange peel

	Northern Exposure Created by Tad Carducci, Tippling Bros 2 oz Suprema Grappa Tocai .5 oz Dimmi Liquore di Milano 1 oz lime juice .25 light bodied red wine barspoon powdered sugar

	Brazilian Airmail Created by Tad Carducci, Tippling Brothers 1.5 oz. Mae de Ouro One Year Old Cachaça .5 oz. simple syrup .5 oz. fresh lime juice 1 bar spoon hibiscus concentrate prosecco to fill Shake all but prosecco and strain over ice in a tall glass. Fill with prosecco and stir. Garnish with sugarcane and lime disk.

	The Liberal Created by Old Waldorf Bar Days, 1931 1.5 oz. Tuthilltown Baby Bourbon 1 oz. sweet vermouth (Carpano Antica preferred) .5 oz. Averna Amaro 2 dashes of The Bitter Truth Orange Bitters Stir all ingredients over ice. Strain into a chilled cocktail glass. Garnish with orange peel.

	El Presidente Created by the Jockey Club, Havana sometime during Prohibition. 1.5 oz. Rhum Agricole VSOP .75 oz. curacao .75 oz. dry vermouth .25 oz. grenadine Stir over ice and strain into chilled cocktail glass. Garnish with lime wheel.

	Original Dry Martini 2 oz. Death's Door Gin 1 oz. Noilly Prat or similar dry vermouth 2 dashes The Bitter Truth Orange Bitters Stir all ingredients and strain into chilled cocktail. Garnish with orange peel.

	Pera Te 1.75 oz. Black Tea-infused Sombra Mezcal* 1 oz. pear puree .75 oz. lime juice .5 oz. agave nectar Shake all ingredients and strain over ice in an old-fashioned glass. Garnish with a pear slice dusted with chile powder. *Black Tea-infused Sombra Mezcal - Four teabags per bottle for 1 hour.

	Grapefruit-Scented Margarita 2 oz. Regional Blanco 1 oz. lime juice .25 oz. fresh grapefruit juice .75 oz. agave nectar 3 dashes The Bitter Truth Grapefruit Bitters Shake all ingredients. Strain into chilled cocktail glass, half-rimmed with coarse salt. Garnish with lime wheel.

	Daisy Lightning 1.5 oz. Death's Door White Whiskey 1 oz. lemon juice .5 oz. curacao .25 oz. egg white Dry shake egg white. Add remaining ingredients and shake. Strain into chilled cocktail glass. Garnish with chili sugar mixture. Flame with blowtorch. Chili sugar - two parts granulated sugar to one part chili powder.

	J.M. Daiquiri 1.5 oz. Rhum Agricole Blanc or Rhum J.M Gold .75 oz. fresh lime .75 oz. simple syrup Shake all ingredients and strain into chilled cocktail glass. Garnish with lime wheel.

	Winter Whiskey Sour 1.5 oz. Tuthilltown Baby Bourban .75 oz. lemon juice 2 8th sized chunks tangerine 1 oz. spice syrup Shake all ingredients and strain into chilled cocktail glass. Garnish with floating tangerine wheel. Dust with cinnamon.

	Sea Monkey 1.5 oz. Death's Door Gin .25 oz. Averna Sambuca 1 oz. celery juice* 1 oz. apple juice .5 oz. lemon juice Fever Tree tonic or similar Shake all but tonic together. Strain over ice in highball glass, half rimmed with fennel salt*. Top with tonic. Garnish with lemon wheel and celery leaves. Celery juice - 1 average bunch of celery will yield approximately 1/2 quart juice when strained. This can be done in a blender and strained through a chinois. **Fennel salt - Equal parts ground fennel and table salt.

	Cornflower Collins A take on the classic John Collins 1.5 oz. Tuthilltown Corn Whiskey .75 oz. Espirit de June 1 oz. lemon juice Barspoon powdered sugar Dash simple (optional) Club soda Shake all but soda. Strain over ice in highball. Top with soda and stir. Garnish with lemon wheel.

	Martinez 1860’s San Francisco favorite 1 oz. Ransom Old Tom Gin 1 oz. sweet vermouth Barspoon Maraschino liqueur 2 dashes The Bitter Truth Old Time Aromatic Bitters Stir all ingredients and strain into chilled cocktail glass. Garnish with lemon wedge.

	Avant 2 oz. G'Vine Floraison Small Batch Gin .25 oz L'Esprit de June 5 green grapes 2 basil leaves .5 oz. lemon Tonic to fill Muddle grapes and press basil. Add gin, lemon, simple and shake. Strain over ice in highball. Fill with tonic. Garnish with green grape halves and basil sprig.

	Burnsides 1 oz. Sombra 1 oz. Averna Amaro 1 oz. honey syrup Barspoon minced ginger .75 oz. lemon juice Half of a tangerine Pinch of chili powder 3 dashes The Bitter Truth Old Time Aromatic Bitters Club soda Muddle ginger and tangerine. Add Sombra, lemon juice, honey syrup and bitters and shake. Strain over ice in a double old-fashioned glass. Top with a splash of soda and stir. Garnish with tangerine dusted with chili powder.

	Jalisco Hound 1.5 oz. Azunia Platinum Blanco .75 oz. lemon juice .75 oz. grapefruit juice .75 oz. agave nectar Soda Shake all ingredients and strain over ice in a highball glass. Garnish with grapefruit peel.

	JM's Revenge Created by James Lee, The Bitter Bar 1.5 oz. Rhum J.M Agricole Blanc .5 oz. Averna Amaro 1/2 lime muddled 1 pineapple wedge muddled 1 TBSP sugar Muddle lime, pineapple, and sugar. Add ice and remaining ingredients. Shake and double strain into old fashioned glass over crushed ice. Garnish with lime wheel and Thai basil flower.

	The Armchair Created by Mark Stoddard, The Bitter Bar 1 oz. Castarede Armagnac Selection .75 oz. Tuthilltown Manhattan Rye Whiskey .75 oz. Carpano Sweet Vermouth .25 oz. Averna Amaro 2 dashes of The Bitter Truth Xocolatl Mole Bitters Stir, strain over large ice cube in old fashioned glass. Garnish with lemon peel.

	Albino 2 oz. Death's Door White Whiskey 2 brandied cherries 1/8 fresh grapefruit .5 oz. simple syrup 2 dashes of The Bitter Truth Old Time Aromatic Bitters Muddle grapefruit and cherries in old-fashioned glass. Add whiskey, simple , bitters and stir.

	Vancouver Modern American Drinks, George Kappeler, 1895 1 oz. Ransom Old Tom Gin 1 oz. sweet vermouth Barspoon of Benedictine 3 dashes of The Bitter Truth Orange Bitters Stir all ingredients. Strain into chilled cocktail glass. Garnish with orange half wheel.

	Monkey Gland Harry’s New York Bar, Paris circa 1920’s 2 oz. G'Vine Floraison Small Batch Gin 1 oz. fresh orange juice .25 oz. grenadine Barspoon Averna Sambuca Anice Shake and strain into chilled cocktail glass. Orange half wheel garnish.

	Martinique Airmail 1.5 oz. Rhum J.M Agricole Paille .5 oz. lime juice .75 oz. honey syrup Fantinel Prosecco 2 dashes of The Bitter Truth Old Time Aromatic Bitters Shake and strain into highball half-filled with ice. Top with champagne. Garnish with brandied cherries.

	Hudson Cup 2 oz. Tuthilltown Baby Bourbon .75 oz. Averna Liquori di Limoni .5 oz fresh lemon juice 2 1" by 1" chunks of cucumber 3 oz. Ginger Ale Muddle cucumber in a shaker. Add all other ingredients, except Ginger Ale, and add ice. Shake well. Strain into a highball glass over ice. Top with Ginger Ale. Garnish with cucumber wheel and mint sprig.

	Zachilla 1.5 oz. Azunia Platinum Blanco 1 oz. Benedictine .75 oz. Sombra Mezcal 2 dashes The Bitter Truth Bittermens Grapefruit Bitters .25 oz. lime grapefruit peel Stir all ingredients and strain into chilled cocktail glass. Compliments of John Lermayer, The Florida Room

	Bad Spaniard 1 oz blackstrap rum 1 oz Averna Amaro 1 oz tres leches liqueur 1 egg yok Shake and strain into a coupe glass Created by Pablo Moix, La Descarga

	Mai Tai 1 oz aged Jamaican rum 1 oz amber Martinique rum (Rhum J.M Gold suggested) 1 oz fresh lime juice .5 oz orange curacao .25 oz orgear syrup .25 oz simple syrup crushed ice Combine ingredients in a shaker and add crushed ice. Shake for 10 seconds and pour, unstrained, into a double old-fashioned glass. Garnish with a mint sprig. Cocktail adapted from Beachbum Berry's Grog Log 1998 Imbibe Magazine featured this cocktail as the 25 Most Influential Cocktails of the Past Century

	Rhum J.M Ti' Punch 1 lime disk .5 oz Sirop J.M 1.5 oz Rhum J.M Blanc In an old-fashioned glass, squeeze a lime disk. Add to taste. Add Rhum J.M Blanc and stir.

	Queen's Park Swizzle Invented in the now-closed Queen's Park Hotel in Trinidad 1/4 cup sugar 1/4 cup water 24 fresh mint leaves, divided 3 tbsps fresh lime juice, divided 1/2 cup white rum (We recommend Rhum Agricole Blanc), divided 4 cups crushed ice, divided 1 tsp bitters (We recommend The Bitter Truth Bittermens Xocolatl Mole Bitters), divided Bring sugar and 1/4 cup water to boil in small saucepac, stirring until sugar dissolves. Boil 1 minute. Transfer simple syrup to small bowl and chill until cold. Place 2 highball glasses in freezer to chill 15 minutes. Combine 12 mint leaves, 1 1/2 tablespoons lime juice, and 1 1/2 tablespoons simple syrup in each chilled highball glass. Using muddler or handle of wooden spoon, mash mint mixture in each glass until mint begins to break apart. Add 1/4 cup rum, then 1 cup crushed ice to each glass; swizzle or stir to blend. Add more crushed ice to each glass to fill glass completely, mounding at top of glass. Drizzle 1/2 teaspoon bitters over top of ice in each glass and serve with straw.

	Midnight Prayer The Midnight Prayer Created by Brian Mac Gregor 1.5 G’Vine Floraison .75 oz St. Germaine Elderflower Liqueur .5 Rothman & Winter Crème de Violette 1 dash Regan’s Orange Bitters Stir all ingredients with ice. Strain into a cocktail glass. Spray the zest of the lemon peel over the surface of the drink, making sure all the oil from the lemon reaches the top layer of the cocktail. Brian Mac Gregor will represent the United States in the Worldwide final of the G'Vine Gin Connoisseur Program. Read More Here

	Beet It The Classic & Vintage Cocktail of 2010 created by Los Angeles’ Julian Cox of Rivera & R26 (opening this fall) .25 oz Esprit de June 1.5 oz Tuthilltown Baby Bourbon 1 oz Lime Juice .375 oz Rhum J.M Cane Syrup 1 pinch of Red Bell Pepper .25 oz Beet Juice .25 barspoon cayenne pepper

	The Road Show Julep Created by John Lermayer, The Florida Room, Miami at The End of the Road...Show .5 oz Averna Limoni 2 dashes the The Bitter Truth Aromatic Bitters 1.5 oz Tuthilltown Manhattan Rye .25 oz lime juice 2 barspoons maple syrup 1 oz green apples Half sprig of Rosemary Top with a barspoon of Averna Amaro

	International Cobbler Created by Rea Esmaili, Smuggler's Cove, San Francisco, at The End of the Road...Show .5 oz Averna Amaro 2 oz Didier Meuzard Ratafia .75 oz Rhum JM VSOP .25 oz lemon juice 2 blackberries 4 basil leaves

	Movie Theater Classic Created by Ben Demarchelier, Brasserie Cognac, NYC, at The End of the Road...Show .25 oz Averna Amaro .25 oz 2 oz Tuthilltown Corn Whiskey Pinch of ground white pepper Topped with root beer Garnished with Buttered popcorn

	The Avocado Wreck Created by Dante Lopresti, Mercadito, Chicago, at The End of the Road...Show 1 oz 1 oz Sombra Mezcal 1 oz lemon .25 oz Demerara sugar 1 barspoon honey .5 slice jalapeno 1 sliver avocado 3 oregano leaves

	Dizzy Jimador by Tad Carducci, Tippling Brothers 1.25 oz. Averna Amaro .75 oz. Azunia Reposado .5 oz. lemon juice .5 oz. grapefruit juice .25 oz. simple syrup 2 dash green Tabasco ginger beer to fill Shake all but ginger beer. Strain over ice in tall glass. Top with ginger beer and stir. Garnish with grapefruit spear.

	Silver Queen Daisy by Tad Carducci, Tippling Bros. 2 oz. Tuthilltown Corn Whiskey .75 oz. Dimmi 1 oz lemon juice bar spoon grenadine 2 dash orange bitters Garnish with corn off ear Shake all ingredients and strain into chilled cocktail glass. Garnish with corn sliced from ear.

	Negroni 1.5 oz G’Vine Floraison .75 oz. sweet vermouth .75 oz. campari

	The Azuñia Margarita 2.5 oz. Azuñia Platinum Tequila 1 oz. Azuñia Organic Agave Nectar 1 oz. Water 2 oz. Freshly Squeezed Lime Juice Sea Salt (optional) Combine all ingredients in an ice-filled cocktail shaker. Shake vigorously for 5 seconds and pour into a sea salt-rimmed glass. Garnish with a lime wedge. *For a different variation, try it with Azuñia Reposado Tequila.

	Orange-a-Bloom Created by Rachel Sergi, beverage manager at Againn restaurant. Ice cubes 2 lemon wedges 2 lime wedges 2 orange slices, plus more for garnish 10 mint leaves, plus a sprig for garnish 3/4 ounce ginger syrup 3 dashes The Bitter Truth Orange Bitters 1 1/2 ounces Rhum J.M Gold 1/2 ounce orange liqueur 4 to 5 ounces Belgian-style white beer Place 5 or 6 ice cubes in a pint glass. Combine the citrus pieces, mint, ginger syrup and bitters in a mixing glass, then muddle. Add the rum and orange liqueur; stir vigorously. Strain the mixture through a fine-mesh strainer twice, into the pint glass. Add the beer to fill. Garnish with an orange slice and a mint sprig. To make ginger syrup, combine 1 cup sugar, 1 cup water and 12 coin-size slices of ginger root in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow, rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a glass container and let cool to room temperature. Discard the ginger slices. It's ready to use, but for best flavor, cover tightly and refrigerate for 12 to 24 hours; store indefinitely.

	WhistlePig Sazerac 2 oz WhistlePig Straight Rye Whiskey 3 dashes The Bitter Truth Bitters 1/2 oz absinthe Ice Garnish: lemon twist Place ice in an old fashioned glass. Pour absinthe to coat the glass. Dump everything. Pour WhistlePig Straight Rye Whiskey and bitters and garnish with lemon peel.

	Bowtie Old Fashioned 2 oz WhistlePig Straight Rye Whiskey 1 tablespoon brown sugar 3 dashes The Bitter Truth Bitters 1 oz club soda Slice of orange Two maraschino cherries In an old-fashioned glass, place sugar, orange slice and cherries. Add bitters and muddle lightly. Fill the glass with fresh ice cubes and pour WhistlePig Straight Rye Whiskey. Top with club soda.

	Lightning Collins 2 oz Death's Door White Whisky .75 oz Dimmi Liquore di Milano 1 oz lemon juice .25 oz simple syrup 2 oz club soda build in a highball glass over ice, lemon wheel garnish

	New Asian 2 oz G'Vine Nouaison Gin .75 oz green tea chili syrup .5 oz lime juice 1 oz lemongrass 2 dashes The Bitter Truth Lemon Bitters combine all ingredients in a mixing tin, shake and strain into a chilled cocktail glass.

	C&V Mae Tai 1.5 oz Mae de Ouro .5 oz L'Esprit de June .5 oz Rhum J.M VSOP .5 oz orgeat syrup 1 oz lime juice dash of The Bitter Truth Orange Bitters dash of The Bitter Truth Old Time Aromatic Bitters Combine all ingredients in a mixing tin, shake and strain into an old fashioned glass filled with crushed ice.

	The Admiral 2 oz Averna Amaro .5 oz Averna Limoni 3 oz orange juice .5 oz lemon juice 1 tsp hibiscus concentrate combine all ingredients in a mixing tin, shake and strain into a cocktail glass.

	Afternoon in Palermo 1 oz Averna Sambuca Citrus .5 oz lemon juice 4 oz Fantinel Prosecco build in a flute glass

	Little Market 1.5 oz Regional Blanco 1 oz guajillo syrup 1 oz lime juice .5 oz pineapple puree cilantro piquin combine the first four ingredients in a mixing tin, shake and strain into a chilled old fashioned glass and garnish with cilantro and piquin.

	Smokey Pablo 2 oz Azunia Reposado Tequila 1.25 oz mango puree .75 oz morita chile syrup .75 oz lime juice .5 oz blueberry puree chipotle powder rim a glass with chipotle powder. combine the other ingredients in a mixing tin, shake and strain into a chilled cocktail glass.

	Dizzy Oaxacan 1.5 oz Sombra Mezcal .75 oz Averna Amaro .5 oz grapefruit juice .25 oz simple syrup 3 oz ginger beer combine the first four ingredients in a mixing tin, shake and strain into an ice filled highball glass and top with ginger beer.

	Summer Cup Already causing a stir among mixologists, Dimmi Liquore di Milano is a new arrival to the world of Italian spirits. At the Giacomo Sperone company in Milan, brothers Paolo and Antonio Sperone start with a base distillate of organic winter wheat grown in Piedmont. Then they blend in a family concoction of botanicals that includes a heavy dose of wormwood, nuances of liquorice, vanilla, bitter orange, ginseng and rhubarb. Finally, they add a light, floral infusion of peach and apricot blossoms, and balance the blend with a touch of Nebbiolo grappa. Neyah White, a talented barman we met in San Francisco, mixes the spirit with aplomb in his Summer Cup cocktail. 1.5 ounces gin .5 ounce fresh lemon juice .5 ounce Dimmi Liquore di Milano .25 ounce yellow Chartreuse 2 ounces good-quality tonic water 6 thin slices cucumber for garnish Add all ingredients except cucumber to a tall, 8- to 10-ounce glass, finishing with the tonic water. Add ice and push cucumber slices down into the glass.

	Char No. 46 Created by Kenneth McCoy of Ward III, NYC Muddled fresh peaches 2 parts Maker's 46 1 part Averna Amaro Dash of fresh orange juice 1 egg white Bitters Muddle peach in a mixing glass and add all ingredients except the bitters. Shake vigorously for at least one minute. Strain into a chilled rocks glass. Drizzle bitters on the foam and garnish with fresh peach.

	Top Cat 2 oz Averna Amaro .5 oz lemon juice 2 strawberries, hulled and quartered 4 oz Fanta orange soda Muddle strawberries. Add Averna and lemon and shake. Strain over fresh ice in a highball glass. Fill with Fanta orange soda. Garnish with orange half wheel.

	Pepino el Pyu 2 oz Azunia Platinum Blanco 1 oz English cucumber puree 1 oz hoja santa syrup* .75 oz lemon juice * hoja santa syrup - add 4 tsp. dried hoja santa (available at Mexican markets) to 1.25 quarts simple syrup. Bring to boil for 1 minute. Allow to simmer for 20 minutes. Remove from heat and allow to steep for ten minutes. Strain. Shake and strain over ice in old-fashioned glass. Garnish with a long cucumber slice.

	Porky's Smash 2 oz WhistlePig Straight Rye Whiskey half lemon, quartered 4 mint leaves .75 oz simple syrup 1 dash The Bitter Truth Old Time Aromatic Bitters 1 dash The Bitter Truth Orange Bitters Muddle lemon, add mine and press. Add remaining ingredients and shake. Strain over fresh ice in old-fashioned glass. Garnish with mint sprig.