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 Brothers 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 By Tad Carducci, Tippling Brothers 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

	Made in the Shade By Tad Carducci, Tippling Brothers 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 By Tad Carducci, Tippling Brothers 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 By Tad Carducci, Tippling Brothers 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 By Tad Carducci, Tippling Brothers 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 By Tad Carducci, Tippling Brothers 2 oz Suprema Grappa Tocai .5 oz Dimmi Liquore di Milano 1 oz lime juice .25 light bodied red wine bar spoon powdered sugar

	Brazilian Airmail 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 Awarded the Silver Medal in the Apéritifs-Liqueur Category at the 17th Annual Cocktail Challenge, hosted by Drinks International 1.5 oz. Bourbon 1 oz. sweet vermouth .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 an 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. Gin 1 oz. 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.

	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.

	Sea Monkey 1.5 oz. 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. L'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 By Tad Carducci, Tippling Brothers 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. 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 By Tad Carducci, Tippling Brothers 2 oz. 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. 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 Created by Pablo Moix, La Descarga 1 oz blackstrap rum 1 oz Averna Amaro 1 oz tres leches liqueur 1 egg yok Shake and strain into a coupe glass

	Mai Tai Cocktail adapted from Beachbum Berry's Grog Log 1998 Imbibe Magazine featured this cocktail as the 25 Most Influential Cocktails of the Past Century1 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.

	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 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 L'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 Reza 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 Sombra 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 Azunia Reposado 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 Brothers 2 oz. Tuthilltown Corn Whiskey .75 oz. Dimmi Liquore di Milano 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 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. Garnish: lemon twist

	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. White Whiskey .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 .75 oz Sombra Mezcal 1.25 oz Averna Amaro .5 oz grapefruit juice .5 oz lemon juice .25 oz agave nectar 1.5 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.

	La Gros Pomme 2 oz Cognac Grosperrin VSOP Petite Champagne .25 oz Lemon Juice .5 oz Didier Meuzard Ratafia Red Apple White Wine Cinnamon

	Sejour en Armagnac 2 oz Armagnac Castarède Selection 1 oz Passion Fruit Puree 1 oz Azuñia Agave Nectar 1 oz Lemon Juice Dash of Pinot Noir

	Big Nose Goes to Mexico 1.5 oz Azuñia Platinum Blanco 1 oz Regional Reposado .5 oz Rhum J.M Gold 1 oz Orgeat Syrup 1 oz Guava Puree 1 oz Lime Juice 1 Dash The Bitter Truth Old Time Aromatic Bitters

	Afternoon in Milano 1 oz Dimmi Liquore de Milano .5 oz Lemon Juice 4 oz Primaterra Prosecco

	Midnight Daiquiri 1.5 oz Rhum J.M Blanc .75 oz Lime Juice 1 oz J.M Sirop de Canne .5 oz Averna Amaro Egg White

	Shady Gato Created by the Tippling Bros. .75 oz Excellia Blanco 1.5 oz Averna Amaro .25 oz Sombra 2 Strawberries .75 oz Lemon Juice 2 oz Fanta Orange Soda 2 Dashes The Bitter Truth Orange Bitters

	The Gold Coast 2 oz Mãe de Ouro One Year Old Cachaca .5 oz Lime Juice .5 oz Ginger Syrup 3 Cucumber Wheels 1 Jalapeno Slice

	Paulistano Ouro 2 oz Mãe de Ouro .75 oz Simple Syrup Strawberries 1.5 oz Cranberry Juice

	Simon Created by Todd Maul, Clio Restaurant, Boston, MA 2oz Whistle Pig Straight Rye Whiskey .5 oz lemon juice .5 oz Averna Amaro .25 oz Cherry Heering Dash of Aztec Chocolate bitters Cucumber garnish

	New Amsterdam Created by Todd Maul, Clio Restaurant, Boston, MA 1.5 oz Bols Genever .5 oz Lemon Juice 1 tsp Averna Amaro 1 tsp Simple Syrup Dash of Salt 3 dashes The Bitter Truth Celery Bitters

	The Muse This cocktail is featured at Umami in Boston, MA. Part of the proceeds from this cocktail will be donated to support Breast Cancer Foundation all4onealliance.org. Chambord Averna Cranberry juice Blood Orange Juice

	Underground Cocktail Created by Chad Arnholt from the Back Bay Social Club , Boston, MA .5oz Averna Amaro 1oz. Oronoco Rum .5oz Aperol 2 dash The Bitter Truth Mole Bitters 3 dash The Bitter Truth Orange Bitters 3 oz champagne Stir Averna, rum, and aperol, and bitters over ice, strain into champagne flute, add sparkling wine, garnish with Luxardo Cherry.

	Mercantile Created by Chad Arnholt from the Back Bay Social Club, Boston, MA 1 oz Averna Amaro 1oz Old Monk Rum 1/2 egg white 1/2 oz fresh orange juice 1/3 oz milk 3 dash The Bitter Truth Orange Bitters combine all ingredients into a shaker.shake vigorously. strain into a coupe glass. garnish with a long ribbon of orange peel

	Grosperrin Ginger Brandy Fix 2 oz. Cognac Grosperrin .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.

	Ramos Gin Fizz Also called the New Orleans Fizz, this ethereal mix of gin, citrus juice, egg white and heavy cream was invented in 1888 by New Orleans bar owner Henry C. Ramos. 1 1/2 oz. Gin (we recommend G'Vine Floraison Small Batch Gin) 1 Tbsp. simple syrup 1/2 oz. fresh lemon juice 1/2 oz. fresh lime juice 1 fresh egg white (pasteurized if you like) 1 oz. heavy cream 1 oz. club soda Crushed ice Tools: shaker, strainer Glass: highball Combine first seven ingredients in a shaker with crushed ice. Shake vigorously and strain into a glass. Top with club soda and stir.

	Florida Punch By Tad Carlucci, Tippling Brothers 1.5 oz Hudson River Rum .75 oz Armagnac Selection 1.5 oz Grapefruit Juice 1.5 oz Orange Juice Combine all ingredients in a shaker. Shaker vigorously. Strain into a highball glass over ice.

	Caribbean Fizz By Tad Carducci, Tippling Brothers 1 oz Averna Amaro .5 oz Dimmi Liquore de Milano .25 oz Orgeat Syrup 1 oz Passionfruit Nectar .5 oz Lime Juice 3 oz Fantinel Prosecco Combine all ingredients into a cocktail tin. Shake well and strain into an ice filled highball glass. Garnish with a cucumber wheel.

	Flying Blind By Tad Carducci, Tippling Brothers G’Vine Nouaison Gin Fontanafredda Dolcetto Torremorra Fresh Lime Juice Fresh Orange Juice 1 Dash Averna Amaro Combine all ingredients in a mixing tin with ice, shake and strain into an old fashioned glass over ice.

	Gussied Up Breadline By Tad Carducci, Tippling Brothers 1.5 oz. Averna Amaro .5 oz. G’Vine Floraison Gin .5 oz. Fresh Lemon Juice 2 oz. Ginger Beer 1 oz. Club Soda 5 Fresh cranberries Muddle cranberries in mixing tin. Add Averna, G’Vine Floraison Gin and lemon ingredients and shake. Strain into a highball glass over ice. Top with ginger beer and soda.

	Tazza d'Eva By Tad Carducci, Tippling Brothers 2 oz Averna Amaro 1/4 cup Cucumber 2 Mint Sprigs .5 oz Gin .25 oz Fresh Lime Juice .25 oz Simple Syrup Muddle mint, cucumber & simple syrup in a shaker. Add Averna, gin & lime juice. Shake well. Strain into a chilled cocktail glass. Top with Club Soda.

	Chasing Foxes By Tad Carducci, Tippling Brothers 2 oz Stranahan's Whiskey .5 oz Crème de Cacao 1 oz Averna Amaro 1 Dash crème de peche Combine all ingredients in a mixing pint. Stir well. Strain into a chilled cocktail glass rimmed with Cocoa powder.

	Leonardo By Tad Carducci, Tippling Brothers 1.5 oz Suprema Grappa Refosco 1 Dash Vin Santo 1 Dash Apricot Brandy 1 oz Averna Amaro 4 young Basil Leaves .25 oz Maple Syrup Muddle the basil and maple syrup in a shaker. Add all other ingredients and ice. Shake well. Strain into an old fashioned glass over ice.

	Lemon Dance By Tad Carducci, Tippling Brothers 1 oz Averna Sambuca Citrus 2 oz La Diablada Pisco 1 Dash Dry Vermouth Combine all ingredients in a cocktail shaker. Shake well and strain into a chilled cocktail glass.

	Sicilian Frizz By Tad Carducci, Tippling Brothers 1.5 oz Sambuca Licorice 1 oz Guava Nectar .5 oz. Fresh Lemon 3 oz. Fantinel Prosecco 2 Strawberries Combine all ingredients in a shaker. Shake well and strain over Fresh ice in a highball glass. Top with prosecco.

	Averna Limoni Sour By Tad Carducci, Tippling Brothers 2 oz Averna Liquore di Limoni .5 oz Vodka 1.5 oz Lemon Juice 1 Egg White Combine all ingredients in a shaker. Dry Shake Vigorously. Add ice and shake vigorously again. Strain into a highball glass.

	Brambellino By Tad Carducci, Tippling Brothers 1 oz Averna Liquore di Limoni 1 oz Vodka .5 oz Fresh Lemon Juice 1 tsp Blackberry Preserves 1 Dash Simple Syrup Combine all ingredients in a shaker. Shake well. Strain into a chilled cocktail glass.

	Oriental Passion By Tad Carducci, Tippling Brothers .75 oz Averna Liquore di Limoni 1.5 oz Gin 1.5 oz Passion Fruit Nectar 1 Dash Simple Syrup 2 Dash Angostura Bitters Combine all ingredients in a shaker. Shake well. Strain into a chilled cocktail glass. Top with bitters.

	Winning Streak By Tad Carducci, Tippling Brothers 1.5 oz NY Corn Whiskey .5 oz Dimmi Liquore di Milano .25 oz Coffee Liqueur 4 Mint Leaves 2 oz Chilled Espresso Combine all ingredients in a shaker. Shake vigorously. Strain into a chilled cocktail glass.

	Bubbling Brown Sugar By Tad Carducci, Tippling Brothers 1.5 oz Rhum J.M. Blanc .75 oz Domaine de Canton 4 oz Fantinel Prosecco 2 Dashes Peach Bitters 3 Dashes Angostura Bitters Combine all ingredients except prosecco in a shaker. Shake well. Strain into a flute glass. Top with prosecco.

	Chocolate-Chili Pisco By Tad Carducci, Tippling Brothers 2 oz Macchu Pisco 1 oz Lemon Juice 1 oz Chocolate-Chili Syrup 1 small Egg White Combine all ingredients in a mixing tin, Dry shake vigorously. Add ice and shake vigorously again. Strain into an old fashioned glass. Garnish with 4 drops Angostura bitters.

	Blanquita By Tad Carducci, Tippling Brothers 1 oz Sambuca Licorice 1 oz Macchu Pisco 1 oz Averna Amaro .5 oz Pineapple Juice Combine all ingredients in a shaker. Shake well. Strain into a highball glass over ice.

	A Bird in Every Pot By Tad Carducci, Tippling Brothers 2 oz Macchu Pisco .25 oz Serrano Chile with Seeds 15 Cilantro Leaves 1 cube Pineapple (1x1 cube) 2 oz Passionfruit Puree 1 Dash Simple Syrup Muddle chile, cilantro and Pineapple in a shaker. Add all other ingredients and ice. Shake well. Strain into a highball glass over ice.

	Red Pisco Fizz By Tad Carducci, Tippling Brothers 1.5 oz Macchu Pisco .75 oz Sloe Gin 1 oz Fresh Lemon Juice 1 Dash Pineapple Juice .5 oz Club Soda Combine all ingredients, except soda, in a shaker. Shaker well. Strain into a highball over ice. Top with soda.

	Spaghetti Western By Tad Carducci, Tippling Brothers 1.5 oz Stranahan's Whiskey .5 oz Cointreau .25 Maraschino Liqueur 1 oz Fresh Orange Juice 2 Dash Regan's Orange Bitters Combine all ingredients in a shaker. Shake well. Stain into a chilled cocktail glass.

	Stranahan's Smash By Tad Carducci, Tippling Brothers 2 oz Stranahan's Whiskey 1/4 cup Chopped Green Apple .75 oz Simple Syrup 8 Mint Leaves Muddle the mint and simple syrup in a shaker. Add all other ingredients and ice. Shake well. Strain into an old fashioned glass over ice.

	Rocky Mountan Junior By Tad Carducci, Tippling Brothers 2 oz Stranahan's Whiskey .5 oz Fresh Lime Juice 1 Whole Egg 1 Dash Angostura Bitters Combine all ingredients in a shaker. Shake well. Stain into a chilled cocktail glass.

	Ward Eight By Tad Carducci, Tippling Brothers 2 oz Stranahan's Whiskey .75 oz Lemon Juice .75 oz Fresh Orange Juice .25 oz Grenadine Combine all ingredients in a shaker. Shake well. Stain into a chilled cocktail glass.

	Fritzy's Revenge By Tad Carducci, Tippling Brothers 1.5 Stranahan's Whiskey 2 oz Sweet Vermouth 1/2 Orange Wheel 10 Dash Angostura Bitters Muddle the orange wheel and bitters in a highball glass. Add all other ingredients and crush ice. Stir well.

	Refosco Alexander By Tad Carducci, Tippling Brothersbr> 1 oz Suprema Grappa Refosco 1 Whole Egg .75 oz Varnelli Moka .25 ripe Banana 1.5 oz Cream .25 oz Fresh Lime Juice 1 pinch Chili Powder 1 pinch Cocoa Powder Muddle the banana, lime juice, and held of chili powder in a shaker. Add other ingredients and ice. Shake well. Strain into a chilled cocktail glass.

	Fruilian Smash By Tad Carducci, Tippling Brothers 1.5 oz Suprema Grappa Tocai 2 oz Friulian White Wine .5 oz H1y 1 oz Averna Amaro Muddle grapes in a shaker. Add all other ingredients and ice. Shake well. Strain into a wine glass over ice.

	Grappacino By Tad Carducci, Tippling Brothers 1.5 oz Suprema Grappa Tocai .5 oz Amaretto 1/4 cup Chopped Green Apple 1 oz. Espresso Combine all ingredients in a shaker. Shake well. Strain into an old fashioned glass over ice.

	Thruway Cocktail By Tad Carducci, Tippling Brothers 1.5oz Bourbon .75 Madeira .25oz Red Wine 1 Dash Averna Amaro 1 Dash The Bitter Truth Orange Bitters 1 Dash Angostura Bitters Combine all ingredients in a shaker. Shake well. Strain into a chilled cocktail glass.

	The Fleet Street Recipe created by Jackie Patterson at Heaven's Door in San Francisco 1.5 oz. Martin Miller's Westbourne Strength Gin 3/4 oz. fresh lemon juice 1/2 oz. yellow chartreuse 1/2 oz. simple syrup 2 dashes of The Bitter Truth Celery Bitters 2 dashes of orange bitters Combine all ingredients in a cocktail shaker, add ice, shake well for at least 15 seconds until well chilled and double strain into a champagne coupe. Garnish with a lemon twist, sip and enjoy.

	Racquet Cocktail Created by David Wondrich 2 oz. Plymouth Gin 1 oz. Noilly Prat Dry Vermouth 1 tsp. Bols Creme de Cacao White 2 dashes The Bitter Truth Orange Bitters Fill a mixing glass with cracked ice and add all of the ingredients. Stir and strain into a chilled cocktail glass. Twist a thin slice of lemon peel over the top and drop into the drink.

	Cool As A...... 2 oz. Beefeater Summer Edition Gin 1/2 oz. freshly squeezed lime juice 1.4 oz. simple syrup 2 dashes The Bitter Truth Celery Bitters 1 bottle dry cucumber soda Build in a Collins glass over freshly cracked ice. Garnish with a cucumber wheel.

	Smokey Margarita (up/salt) By Tad Carducci, Tippling Bros. 1.5 oz Azuñia Platinum Blanco Tequila .5 oz Sombra Mezcal .75 oz Fresh Lime juice .5 oz L'Esprit de June 5 oz Azuñia Agave Nectar .25 oz Fresh Grapefruit Juice Shake and strain into a chilled cocktail glass and garnish with a grapefruit slice. Optional: Rim the glass with 2 parts salt 1 part cinnamon, cumin, chili powder.

	Fear and Loathing in Princeton 2 oz Hayman’s Old Tom gin, 3/4 oz Campari, 1/2 oz Averna Amaro 1/2 oz agave nectar, 1 barspoon Del Maguey Vida mezcal. Shaken and garnished with a flamed orange zest.

	Vertigo Take a tall glass with ice,and then add: 0.5 oz lime juice 2 oz Averna top with ginger ale

	Island Vodoo In a mixing cup: 1.5 oz of Rhye whiskey 0.5 oz Averna 2 oz limonicello Stir 30 times strain into a martini glass garnish with a flamed orange peel

	Dolce Amaro 1.5 Averna 1.0 Orange liquer Stir in a mixing glass and strain into a martini glass garnish with a lemon wheel

	Spiced Pear Punch Cocktail Appeared in Imbibe Nov-Dec 2010 Issue Ginger and pears are a classic wintry duo, and here they become the base for a delicious sparkling punch. "The pears, baking spices and malted Ransom Old Tom gin make the punch feel festive and indulgent, while the sparkling wine adds brightness and keeps it from being too heavy," says creator Anne Carlson. "the fragrance of the roasting pears alone puts me in the mood to have a party." 6 oz roasted pear puree (see below 6 oz Ransom Old Tom Gin 6 oz ginger liqueur 6 oz cognac 3 oz fresh lemon juice 18 oz prosecco Ice Block Combine all ingredients except prosecco in a pitcher and chill for several hours. When ready to searve, place ice block in a punch bowl and pour chilled mixture over. Top with chilled prosecco, float garnishes and serve immediately. To make the roasted pear Puree Preheat oven to 350 degrees F. Peel, halve and core 5 ripe pears. Arrange in a roasting pan with 4 tbsp of demerara sugar, 4 oz cognac, 6 cinnamon sticks, 8 star anise and 12 cloves. Cut 1 vanilla bean lengthwise; scape out the seeds and add them to the roasting pan along with the pod. Toast for 30 minutes. Remove the spices and vanilla bean pod, then puree the pears and liquid in a blender of food processor. Makes approximately 8 servings Created by Anne Carlson, In Fine Spirits Lounge, Chicago

	Gianni Apple Cat By Tad Carducci, Tippling Bros. 2 oz. Averna Amaro 1 oz. local apple cider .5 oz. lemon juice Pinch cayenne powder Prosecco to fill Shake all but prosecco and strain over fresh ice in a chimney or large highball glass. Garnish with local apple slices.

	Blood Orange Margarita For the Halloween Festivities Recipe by Chef Dean Fearing Serves 12 1 quart fresh blood orange juice or fresh orange juice (about 12 blood oranges or 8 large navel oranges) 1 1/2 cups fresh lime juice (about 12 limes) 1 1/2 cups triple sec 3 1/2 cups Azuñia Platinum Blanco Tequila Kosher salt 1 blood orange or orange wedge, plus 12 thin blood orange or orange slices Ice 1 dozen small sage sprigs or leaves In lg pitcher, mix blood orange juice with lime juice, triple sec and Azuñia Platinum Blanco Tequila. Refrigerate until chilled. Spread salt on plate. Moisten outer rim of 12 martini glasses with orange wedge, dip the rims into salt to lightly coat. Add ice to pitcher and stir well, then strain into prepared glasses. Garnish each margarita with blood orange slice and sage sprig and serve.

	G’incarnation 1½ oz G’vine Floraison Gin 1 oz Dark Chocolate Liqueur ½ oz Irish Cream 1 oz Half & Half Milk ½ oz Pumpkin Spice Syrup Put all the ingredients in a shaker, add ice, shake and serve in a martini glass. Garnish with a star anise.

	Talk to me, Pumpkin 2.5 oz Dimmi Liquore Di Milano ½ oz Blue Agave Nectar 2.5 oz Roasted Fairy Tale Pumpkin Shaken and served up in a martini glass. Coat rim with crushed almonds, shortbread, nutmeg and cinnamon.

	Cranberry Spice Lemonade Created by Jonathan Pogash 5 Cranberries 1 pinch Pumpkin Pie Spice 1 heaping tsp. Agave Nectar 3/4 oz. Averna Liquore di Limoni Splash Fresh Lemon Juice Sparking Wine In a mixing glass, muddle the cranberries, pie spice, Agave, and lemon juice. Then add the Limoni and sparkling and stir briefly. Strain into chilled champagne flute.

	Manzana Mezclada (The Blended Apple) By Jaren Singh, Azuñia Tequila Spirits 1.5 oz. Azuñia Platinum Tequila .5 oz. Peach Liquor 1 oz. Pureed Apple (honeycrisp apple) Muddled Lime 1 tsp. Cane Sugar

	Persimmon Margarita By Jaren Singh, Azuñia Tequila Spirits 1.5 oz. Azuñia Platinum Tequila Muddled Persimmon .5 oz. Azuñia Organic Agave Nectar .5 oz. Lime Juice

	Blood Orange Sunset By Jaren Singh, Azuñia Tequila Spirits 1.5 oz. Blood Orange Juice .5 oz. Azuñia Organic Agave Nectar .5 oz. Lime Juice Top with splash of Pomegranate Juice

	Spiced Citrus Brulée By Jaren Singh, Azuñia Tequila Spirits 1.5 oz. Azuñia Añejo Tequila .5 oz. Orange Curacao .5 oz. Lemon Juice .5 oz. Simple Syrup Pinch of Cinnamon Brulée the rim of the glass with rum and a sugar solution (75% sugar in the raw and 25% cinnamon). Torch rim and let rim cool.

	Xmas in Sicily 1.5 oz. Averna Amaro 1 oz. Heavy Cream 1 Egg Yolk 1 Cinnamon Stick Cloves Dry shake all ingredients. Add ice, shake vigorously and strain into a cocktail glass. As decoration, spread cinnamon powder and add cinnamon stick and cloves.

	Perfect Manhattan 2 oz. WhistlePig Straight Rye Whiskey .5 oz. Sweet Vermouth .5 oz. Dry Vermouth 5 drops The Bitter Truth Old Time Aromatic Bitters Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass.

	Spiced Pear Daiquiri By Todd Apple, Piranha Bros. 1.5 oz Rhum J.M. Blanc .5 oz Spiced Simple Syrup .5 Fresh Lemon Juice 1 oz Fresh Pear Juice Shake all ingredients and strain into a chilled glass. Garnish with pear slice or lemon twist.

	El Colonial 1.5 oz Sombra Mezcal .75 oz. Lustau Paolo Cortado Sherry .25 oz Rothman & Winter Allspice Liqueur .25 oz. White Crème de Cacao Combine all ingredients in a shaker. Shake well. Strain into a chilled cocktail glass.

	Whiskey Milk Punch By Brian Ellison 2 oz White Whiskey .5 oz Rhum J.M Gold .5 oz Maple Syrup 2 oz Milk Grated Nutmeg Combine all ingredients in a shaker. Shake well. Strain into a chilled cocktail glass.

	October Symphony From Hotel Delmano Sombra Mezcal Aged Rum The Bitter Truth Aromatic Bitters Fresh Lime Honey Combine all ingredients, shake, and strain into a chilled cocktail glass.

	Pot O' Gold 2 Basil Leaves 1 1/2 oz. G'Vine Gin Floraison 3/4 oz. Lime Juice 3/4 oz. Midori 1/2 oz. Pineapple Juice 1/4 oz. Simple Syrup Put all the ingredients in a shaker, add ice, shake and put into a tall glass. Garnish with gooseberry coins and a basil leaf.

	Le Fleur Vert (the green flower) 2 1/2 oz. Champagne 2 Basil Leaves 1 1/2 oz. G'Vine Gin Nouaison 3/4 oz. Simple Syrup 1/3 Kiwi 1/4 oz. Lime Juice For the champagne into a special champagne glass. Muddle the kiwi, basil, and syrup then add the lime juice, G'vine, ice, shake and double strain in the glass with the Champagne.

	G'ingle Bell 1 oz G'vine Nouaison 1/4 oz Lillet Blanc 1/2 oz Apple Liqueur 1/2 oz Simple syrup 1/4 oz Lime Juice Pour all the ingredients in a shaker, shake and strain into a cocktail glass

	The DiVine 2 oz. G'Vine "Floraison" Gin 0.5 oz. Dimmi Italian liqueur 4 lemon slices 0.25 oz. simple syrup 5 drops Absinthe Muddle lemon slices with simple syrup in a mixing glass. Add gin & Dimmi. Fill with ice. Shake and fine strain into cocktail glass. Drop absinthe over the cocktail. Garnish with lemon twist.

	Witchy Woman Cocktail Appeared in Tasting Table New York: The Best Cocktails From Lani Kai Opening a cocktail lounge inspired by the tropics (but without the typically sticky-sweet resort tipples) was Julie Reiner's way of reminding folks that a night on the town is supposed to feel like a lot of fun--not some graduate seminar in Mixology Studies. Here she puts an exotic spice route spin on a stirred-and-boozy sipper. 1½ oz. Reposado Requila 1 oz. five-spice-infused Averna Amaro* ½ oz. Sherry ½ oz. Aged Rum Ice Lemon twist, for garnish Combine all of the ingredients (except the lemon twist) in a pint glass or cocktail shaker. Fill with ice, then stir briskly until cold. Strain into a chilled coupe and garnish with the lemon twist. Note: To make the five-spice amaro, combine 1 bottle of Averna with one cinnamon stick and 1 heaping tablespoon each of fennel seeds, cloves, crumbled star anise and minced fresh ginger. Let infuse for at least 8 hours (and up to 24), stirring occasionally, then strain through a fine-mesh strainer and bottle.

	Pedro's Martinez Cocktail Appeared in Tasting Table New York: The Best Cocktails From Clover Club Is the Martinez the new Manhattan? Time will tell. If so, this heady rum-and-sherry-based riff on the Jerry Thomas original--courtesy of the bar that helped make Cobble Hill one of the best cocktail crawls in Brooklyn, if not the entire city--deserves to be remembered as one of the first. Even if its name will fill every Yankees fan's soul with hatred. 1½ oz. Aged Rum ¾ oz. Sweet Vermouth ½ oz. Sherry 2 dashes Bitter Truth Xocolatl Mole Bitters Ice 1 lime twist, for garnish In a pint glass, combine the rum, vermouth, sherry and bitters. Fill with ice and stir briskly until chilled. Strain the cocktail into a chilled coupe, garnish with the lime twist and serve.

	Black Gold 2 oz Karlsson's Gold Vodka Fresh-cracked black pepper Enjoy this drink "on the rocks"!

	White Gold 2 oz Karlsson's Gold Vodka 1 dash of Sugar syrup Aplle juice A sprig of mint 1-2 Dashes of Angostura Crushed ice

	Karlsson's Gold Vodka Bloody Mary 1 1/2-2 oz Karlsson's Gold Vodka 2 Dashes of tabasco 1 Tsp celery salt 4 Dashes of worcestershire 1 oz Lemon Juice Tomato Juice Black Pepper Method: Stir with ice and pur into a high ball, serve with fresh celery.

	Karlsson's Gold Vodka Martini 4 oz Karlsson's Gold Vodka Shaken Served in the chilled martini glass with your choice of olive, lemon twist or cocktail onion.

	Karlsson's Ginger 2 oz of Karlsson's Gold Vodka Ginger Ale or Ginger Beer Slices of orange

	Karlsson's Elderberry Cooler 1 1/2-2 oz Karlsson's Gold Vodka 0.5 oz Elderberry syrup Lemon Soda (sprite) Slices of Lemon

	Fireside Punch By Tad Carducci, Tippling Bros 16 oz. Armagnac Castarède 6 oz. Fresh Lemon Juice 8 oz. Spiced Syrup 4 oz. Orange Juice 8 oz. Water 8 oz. Sparkling Wine 16 Bar spoons Superfine Sugar 4 Lemon Peels Dried Cranberries Add all ingredients except the sparkling wine and in a pitcher and chill for several hours. When ready, serve over ice and top with sparkling wine and float cranberries.

	Champlain Sour By Tad Carducci, Tippling Bros. 1 oz. WhistlePig Straight Rye Whiskey 1 oz. Fresh Lemon Juice 1 oz. Simple Syrup .5 oz. Fruity Red Wine Combine all ingredients in a shaker. Shake well. Strain into chilled glass.

	The Gold Coast 2 oz. Mãe de Ouro Cachaça .5 oz. Lime Juice .5 oz. Ginger Syrup 3 Cucumber Wheels 1 Jalapeño Slice Combine all ingredients in a shaker and shake well. Strain into a chilled cocktail glass. Garnish with a jalapeño slice.

	VSOP Flip By Tad Carducci, Tippling Bros. 1 oz. Rhum J.M VSOP .2 oz. Dark Beer 1 oz. Orange Marmalade .25 oz Simple Syrup 1 Whole Egg Ground Cinnamon Combine all ingredients in a shaker and shake well. Strain into a chilled cocktail glass. Rim with a ground cinnamon.

	Vine & Wine 1 oz. Esprit de June 2 oz. Chilled, Dry White Wine 1 Dash Bitter Truth Celery Bitters Grapes Pre-stir Esprit de June and white wine in an empty stirring glass or shaker. Pour the ingredients over cold, hard, large ice-cubes and stir for 10-15 seconds. Strain into the glass. Garnish with 3 speared green grapes.

	Gussied Up Breadline (Punch) By Tad Carducci, Tippling Bros. 12 oz. Averna Amaro 4 oz. G’Vine Floraison Gin 4 oz. Fresh Lemon Juice 16 oz. Ginger Beer 8 oz. Club Soda Fresh Cranberries Put all ingredients except beer and soda in a pitcher and chill for several hours. When ready, serve over ice and top with chilled beer and soda and float cranberries.

	Panama Cocktail 1/3 Crème de Cacao 1/3 Sweet Cream 3/4 oz Osocalis Brandy Shake well and strain into cocktail glass. Or, Lightly whip cream with a dash of sugar syrup until slightly thickened. Stir Osocalis brandy and Creme de Cacao together to chill and strain into a cocktail glass. Layer thickened cream carefully onto drink. Garnish with freshly grated nutmeg

	Inca Cocktail 1 Dash Orgeat Syrup 1 Dash Orange Bitters 1/4 Gin 1/4 Sherry 1/4 French Vermouth 1/4 Italian Vermouth Shake well and strain into cocktail glass.

	Chai Sour By Debbi Peak, The Bristol, Chicago 1.5 oz. Tequila 1 oz. Chai Tea Syrup* 1 oz. Fresh Orange Juice 1 oz. Fresh Lemon Juice 1 Egg White 4 drops The Bitter Truth Jerry Thomas' Own Decanter Bitters Dry shake all ingredients without ice in a Boston shaker. Add ice; hard-shake. Strain into a coupe glass and top with 4 drops of the bitters. *For chai tea syrup, visit The Tasting Panel

	Manhattan 3/4 oz Sweet Vermouth 2 1/4 oz WhistlePig Rye Whiskey 3 Dashes Bitters (we recommend The Bitter Truth Old Time Aromatic Bitters) Stir and strain into a chilled 5 1/2-ounce glass. Garnish with a cherry.

	Rye Smash Jerry Thomas, adapted from How to Mix Drinks, or the Bon Vivant’s Companion: The Original Cocktail Guide 3-4 lemon wedges 4-6 mint leaves 3/4 oz simple syrup 2 oz WhistlePig Rye Whiskey Gently muddle lemons, mint and simple syrup so as not to tear the mint leaves or release too many of the essential oils of the lemons. In other words, bruise, but don’t abuse. Add WhistlePig and shake with ice. Strain into a chilled double rocks glass over cracked ice. Garnish with a lemon wedge and a mint sprig.

	Fancy Free Ted Saucier, adapted from Bottoms Up 1/2 oz maraschino (1:1 Luxardo and simple syrup) 2 oz WhistlePig Rye Whiskey 2 dashes bitters (we recommend The Bitter Truth Old Time Aromatic Bitters) 2 dashes orange bitters (we recommend The Bitter Truth Orange Bitters) Build in a whiskey glass over a rock, and garnish with an orange twist.

	Presbyterian (aka Cablegram) J. Proskauer, adapted from What’ll You Have?: A Not Too Dry Textbook About Cocktails 1/2 oz fresh lime juice 3/4 oz ginger syrup 2 oz WhistlePig Rye Whiskey Soda water Shake with a small piece of cracked ice and strain into a chilled Collins glass over a Collins spear. Top with soda and garnish with a ginger candy.

	Kivik Apple 2 oz Karlsson's Gold Vodka 3/4 oz Apple Cinnamon Syrup 3/4 oz Amaro 1/2 oz Lemon Juice 1 dash Fee's Whiskey Barrel Bitters Shake with ice and strain into a cocktail glass.

	Sunset Gold 4 oz Karlsson’s Gold Vodka 3 oz Fresh lemon juice 2 oz Mint syrup (simple syrup flavored with torn mint leaves) Splash club soda Crushed ice Garnish: Mint sprig Glass: Rocks Add all of the ingredients to a rocks glass. Fill it with crushed ice and stir. Garnish the drink with a mint sprig.

	Dizzy Oaxacan Punch 22.5 oz Sombra Mezcal 37.5 oz Averna Amaro 15 oz Grapefruit Juice 15 oz Lemon Juice 7.5 oz Agave Nectar 45 oz Ginger Beer 7.5 oz Cold Water Combine the ingredients in a punch bowl and float grapefruit and lemon slices. Serves 30

	Tippling Bros. Magical Pain Extractor This is an adaptation of a drink Tad Carducci created at Apo (short for apothecary). Like many restoratives, this cocktail has a bracing and pleasantly medicinal quality to it, which in this case comes from fresh herbs, bitters, and a dash of cayenne pepper. Will it cure a hangover? We'll let you find that out for yourself. Ingredients 4 teaspoons finely chopped peeled green apple, divided 6 fresh rosemary sprigs, divided 2 teaspoons sugar 12 large fresh mint leaves 1/4 cup Averna Amaro 2 large egg whites 6 dashes of Angostura bitters Ice cubes 1 cup chilled tonic water, divided Cayenne pepper Preparation Combine 2 teaspoons chopped apple, 4 rosemary sprigs, and sugar in cocktail shaker. Using muddler or handle of wooden spoon, mash mixture vigorously. Add mint leaves and mash gently. Add Averna Amaro liqueur, egg whites, and bitters; shake very vigorously without ice 45 seconds. Fill cocktail shaker with ice; shake 30 seconds. Fill 2 double old-fashioned glasses or highball glasses with ice. Strain drink into glasses, dividing equally and allowing all foam from egg whites to flow into glasses. Top each drink with 1/3 cup tonic water. Pour remaining 1/3 cup tonic water into same cocktail shaker and swirl, then strain over top of each glass, dividing equally. Rub 1 rosemary sprig inside rim of each glass, then garnish each with same rosemary sprig and 1 teaspoon chopped apple. Sprinkle each drink lightly with cayenne pepper and serve. Recipe featured in Bon Appetit. Read more at www.bonappetit.com

	Xs & Os Cocktail whiz Junior Merino is a staunch advocate for the use of fresh and seasonal produce in cocktails. That influence is evident in his Xs and Os cocktail--shorthand for "kisses and hugs." It's a tall, cool drink topped with fresh fruit set against a frosty pink backdrop--a visual bouquet in a glass. Ingredients 2 sage leaves 1/4 oz pear syrup 1/6 Asian pear 7 blueberries 3/4 oz lime juice 2 oz G'Vine Nouaison Gin Preparation Muddle the first four ingredients, then add the lime juice, G'Vine and ice. Shake vigorously and double strain over ice into a tall glass. Garnish with blueberries and raspberries.

	Saint Valentine 2 oz Rhum J.M Blanc .5 oz Clement Creole Shrubb .5 oz Ruby port .75 oz fresh-squeezed lime juice Add all of the ingredients to a cocktail shaker with ice. Shake hard for 10 seconds and strain into chilled cocktail glass. Garnish with flamed orange zest.

	The Black Friars Cobbler Makes 2 10 fresh blackberries 1/4 cup gin 1/4 cup Sombra Mezcal 3 tablespoons fresh lemon juice 2 tablespoons pure cane syrup 3 cups crushed ice Muddle 10 blackberries in cocktail shaker. Add gin, Sombra Mezcal, lemon juice, and cane syrup. Shake without ice until well blended. Divide mixture between 2 large rocks glasses. Fill each glass with enough crushed ice to reach top of glass. Garnish each with additional blackberries and serve.

	William's Little Italy by William Perbellini 1 oz straight rye whiskey 1 oz Dimmi Liquore di Milano .5 oz Averna Amaro .5 oz Zucca Rabarbaro 3 dashes of Fee Brothers peach bitters Mix and strain over an ice cube in a rocks glass. Garnish with an orange peel. Cocktail appeared in the Los Angeles Times. Read more here.

	Take it Sloe created by Xavier Herit, of Daniel 1.5 oz Nolet Silver Gin 1 oz Amaro Montenegro .75 oz Bitter truth Sloe Gin 1 lemon peel 3 Dry Iranian roses Inside a mixing glass, stir the gin, the amaro and the sloe gin with a lemon twist together with ice. Strain the mix into the rock glass filled with a 2’ ice cube with the frozen roses on the top.

	Night @ the Improv 2 oz Rhum JM VSOP .5 oz Averna Amaro .5 orange liqueur garnish with a flamed orange peel

	Aprimela Created by Tad Carducci, Tippling Bros. 1.5 oz Varnelli Amaro Sibilla 1 barspoon apricot preserves .25 oz lemon juice 2 oz apple cider pinch cinnamon Shake all ingredients together over ice. Strain into an ice filled old-fashioned glass. Garnish with red apple slices. Dust with additional cinnamon.

	Varnelli Trifle Created by Tad Carducci, Tippling Bros. 1.75 oz Varnelli Moka .25 oz Varnelli 4 raspberries 1 oz. milk dash of egg white Shake all ingredients vigorously over ice for thirty seconds. Strain into chilled cocktail glass. Dust with fresh nutmeg. Garnish with two raspberries.

	Mahuika's Hand Created by Abigail Gullo 1.75 oz 42 below Vodka .5 oz Campari .5 oz Bitter Truth Pimento Dram .75 oz Lime .75oz Spiced Syrup (Abby's Mix: Grapefruit zest, cinnamon, star anise) Shake and serve over crushed ice with a spent lime shell filled with a sweetheart candy and 151 proof rum. Light on fire and grate fresh cinnamon over the drinks to see the Sparks of Mahuika, Maori Goddess of Fire.

	Jaguar's Milk Punch Recipe by Paul Calvert, The Sound Table, Atlanta Photograph by Kimberley Hasselbrink Ingredients * 6 allspice berries * 6 whole cloves * 12 large pasteurized eggs, separated * 1 cup sugar * 1 1/2 teaspoons ground cinnamon * 3/4 teaspoon cayenne * 1/2 cup dark rum * 1 1/2 teaspoons vanilla extract * 1 1/2 cups joven mezcal (such as Sombra) * 2 cups reposado tequila * 1 cup white crème de cacao * 8 cups whole milk * Finely grated orange peel * Freshly grated nutmeg Preparation Finely grind allspice berries and cloves in spice mill. Using electric mixer, beat yolks in large bowl in mixture to blend. Stir in sugar, then ground spice mixture, cinnamon, and cayenne. Stir in rum and vanilla. Beat yolk mixture until thick and creamy, about 3 minutes. Using clean, dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into yolk mixture in 2 additions, folding just to blend. Cover and chill rum mixture. Mix tequila, mezcal, and crème de cacao in crockpot. Heat over low heat. Heat milk in medium saucepan over medium heat. Whisk milk into mixture in crockpot 1 cup at a time. Ladle punch into mugs. Spoon dollop of rum mixture atop punch; stir until foamy. Sprinkle top with finely grated orange peel and freshly grated nutmeg and serve.

	Juneberry 2 oz G’Vine Floraison .5 oz L’Esprit de June .5 oz Lime Juice 4 Blackberries 2 dashes The Bitter Truth Creole Bitters 1 tsp Lemongrass Syrup Muddle the blackberries, combine additional ingredients, shake and serve in an old fashioned glass. Garnish with a lime wheel.

	Deesco Punch 2 oz BarSol Pisco Quebranta .75 oz Chicha Morada .75 oz Lemon Juice .5 oz Pineapple Habanero Syrup Combine all ingredients in a shaker, shake and serve in an old fashioned glass. Garnish with a pineapple cube and silver leaf.

	Spicy Pablo 2 oz Excellia Reposado 1.25 oz Mango Puree .75 oz Pineapple Habanero Syrup .75 oz Lime Juice Combine all ingredients in a shaker, shake and serve in an old fashioned glass. Garnish with a chipotle salt rim and a lime wheel.

	Spa Day 2 oz Wodka Vodka .75 oz Cucumber Juice .75 oz Lemon Juice 2 Mint Leaves .5 oz Honey Syrup 2 oz Soda Water Combine the first five ingredients in a shaker, shake and serve in an old fashioned glass. Top with soda water and garnish with a cucumber slice.

	Black Buzz 1 oz Blackwell Fine Jamaican Rum .75 oz Varnelli Café Moka 1 oz Lime Juice 3 oz Ginger Beer Combine first three ingredients in a shaker, shake and serve in an old fashioned glass. Top with ginger beer and garnish with a lime wheel.

	Speziato Created by master mixologist Francesco Lafranconi of Southern Wine & Spirits and featured in the July 2011 Issue of Robb Report 4 large fresh basil leaves 1 1-by-5-inch strip of red bell pepper, cut into small pieces, plus another for garnish 1 1/2 oz. fresh lemon juice sweetened with 3/4 oz. agave nectar 11/2 oz. BarSol Primero pisco 3/4 oz. Aperol Place basil, bell pepper, and sweetened lemon juice in a shaker and muddle briskly. Add pisco and Aperol and 2 cups of ice. Shake vigorously for a few seconds and strain into a chilled cocktail glass garnished with a bell pepper strip. (Note: Use a small strainer to remove pieces of broken basil leaves when pouring from shaker into cocktail glass. This technique is known as “double straining.”)

	GoldenEye 3 oz. Blackwell Fine Jamaican Rum 1 oz. simple syrup 1 oz. fresh lime juice 1 oz. fresh pineapple juice 1 oz. fresh orange juice Dash of bitters Combine all ingredients and shake well with ice. Strain into chilled, Old-Fashioned glass filled with crushed ice.

	Milano Daiquiri by Tad Carducci, Tippling Brothers 2 oz. Rhum J.M. Blanc .5 oz. Dimmi Liquore di Milano .25 oz. simple syrup> 1 oz. lime juice Garnish with a lime wheel

	Dark and Dizzy by Tad Carducci, Tippling Brothers 1.5 oz. Rhum J.M. Gold .5 oz. Averna Amaro .5 oz. lemon ginger ale Garnish with a lime wedge

	J.M. Palmetto by Tad Carducci, Tippling Brothers 1.5 oz. Rhum J.M. VSOP 1.5 oz. sweet vermouth (2 bottles) 2 dashes The Bitter Truth Orange Bitters Garnish with an orange twist

	Wink and Nod Created by Anika Zappe, Linger, and featured in 5280 1 oz. Martini and Rossi Rosato Vermouth 1 oz. Dolin Blanc Vermouth de Chambery 1 oz. Dimmi Liquore di Milano Splash of Cava Splash of Leopold’s Blackberry Liqueur Pour first three ingredients over ice in a double old-fashioned glass. Top with Cava and a drizzle of Leopold’s Blackberry Liqueur. Garnish with a lemon twist.

	No.11 Cup By Leo Robitschek, head bartender at Eleven Madison Park INGREDIENTS 1 oz. Averna Amaro 1 oz. Carpano Punt e Mes 3/4 oz. lemon juic e 1/2 oz. Demerara simple syrup *1/2 oz. ginger lime syrup cucumber Grapefruit twist METHOD Muddle the cucumber and grapefruit twist with the abo ve ingredients. Shake and strain into a highball with fresh ice. Top with Fever Tree tonic water. Garnish with cucumber slice, mint and a grapefruit twist. GINGER LIME SYRUP Take two cups of water and bring to a simmer. Add 1/2 cup of peeled and diced ginger, the zest of three limes, the juice of three limes and 1 1/2 cups of Demerara sugar. Stir and simmer for five minutes. Strain.

	Eau de Vin By Sharon Floyd, Iris Restaurant in New Orleans INGREDIENTS 1.5 oz. BarSol Pisco 1.5 oz. dry white port 1.5 oz. Averna Amaro 1.5 oz. ginger syrup 1.5 oz. lemon juice sprig of thyme Shake all ingredients but thyme and strain into a cocktail coupe. Garnish with the thyme sprig wrapped in a twist of lemon.

	100 Years By Damon Boelte 1.5 OZ. chamomile tea-infused bourbon* .5 OZ. honey 5 Dashes Bitter Truth Lemon Bitters 5 Dashes Angostura Bitters Champagne Stir all ingredients with ice except Champagne. Strain into a flute glass, top with Champagne and garnish with a lemon twist. *The fastest way to infuse Bourbon: Dunk a teabag in hot water for about 10 seconds, squeeze off any excess water, then set the teabag in 1 cup of Bourbon for a few minutes. Remove the teabag and discard.

	Bloody Locale Created by Dan Bjugstad of Pizzeria Locale in Boulder, Colorado 1.5 oz Dimmi Liquore di Milano (Infused with 20 Sicilian dry red chili peppers in the bottle of Dimmi for 1.5 hours – lending a “tinge” of orange color and some spicy heat to the spirit) 4.0 oz Bloody Locale special Bloody Mary recipe Roll then strain into a tall rocks glass full of ice cubes Prosciutto salt rim (from prosciutto scraps) Garnish with 3 floating basil leaves and a stick through a fresh (1 inch) mozzarella ball Bloody Locale, Bloody Mary special recipe (produces 50 drinks) In a blender: 200 oz Solania San Marzano tomatoes 12 oz fresh squeezed lemon juice 9 oz Castelvetrano olive brine 1 large cucumber, peeled 13 cloves medium garlic 12 oz Worcestershire sauce 3 tsp pickled horseradish 6 tsp black pepper 6 tsp celery salt

	Racquet Club Cocktail Published in Imbibe Magazine and adapted by David Wondrich INGREDIENTS Cocktail glass, chilled 2 oz. dry gin 1 oz. dry vermouth 1 barspoon crème de cacao (Wondrich uses Joseph Cartron or the white Bols version) 2 dashes orange bitters (Wondrich uses The Bitter Truth ) Garnish: lemon peel METHOD Stir ingredients well with cracked ice. Strain into a chilled cocktail glass and twist a swatch of lemon peel over the top. Discard the twist or drop it in as you prefer. “The Racquet Club Cocktail, most likely created to toast that the Manhattan Club’s move into new quarters in 1891, is one of the earliest variants on the Dry Martini, and one of the most long-lasting; it’s still found in cocktail guides today, if in slightly simplified form.” –DAVID WONDRICH

	The Bitter End By Brandon Wise, Beaker & Flask in Portland, Oregon. Published in Imbibe Magazine. INGREDIENTS 1.5 oz. Ransom Old Tom Gin 3/4 oz. Gran Classico Bitter 3/4 oz. fresh lemon juice 1/2 oz. quinine syrup* 1/4 oz. 2:1 simple syrup 3 dashes Regan’s orange bitters METHOD Build ingredients in mixing tin; add ice, then shake and double strain into a Collins glass over ice. Top with soda and garnish with quartered cucumber and lemon wheels. *Beaker & Flask quinine syrup adapted from Kevin Ludwig’s recipe: 7 cups water, 2 cups pure cane sugar, 4 Tbsp. quinine (powdered cinchona bark; available in some herb stores or online), 10 Tbsp . powdered citric acid (found in the bulk section of most well-stocked grocery stores), 3 limes, cut into chunks. Stir well and simmer for about 25 minutes, until the powders are dissolved and the syrup is thin and runny. Remove from the heat and let cool. Strain out the large chunks through a colander, then filter through cheesecloth or coffee filters t o refine. Funnel the syrup into sterilized glass bottles, cover tightly and store in the refrigerator for up to several weeks.

	G-Vinity By Junior Merino, The Liquid Chef, New York City INGREDIENTS Cocktail (9 o z.) glass, chilled Pour ingredients into an iced mixing glass 1.5 oz. G’Vine Floraison Small Batch Gin 1/2 oz. agave nectar 1/2 oz. blood orange puree 1/2 oz. fresh pineapple juice 5 tarragon leaves METHOD Shake ingredients and strain. Fill with Moët & Chandon Brut Champagne

	Ginger Fix By Good Luck Restaurant, Rochester, NY, 1 oz. Rhum J.M. Agricole 1 oz Banana Flavored Rum .5 oz ginger syrup Bar spoon powdered sugar dash of nutmeg Shake and strain over crushed ice. Top with a splash of chilled club soda. Garnish with lemon or sliced ginger.

	Bait & Switch Compliments of Good Luck Restaurant 1 oz. Rhum J.M. 1 oz. Banana Infused Rum lemon oil mugicha nutmeg garnish Shake and Strain over ice Top with a touch of Nutmeg

	The Lunchbox By Chuck Cerankosky, Co-Owner, Good Luck Restaurant, Rochester, NY Stir over cracked ice 1 ½ oz. Peanut Butter BarSol Pisco 1/4 oz. Velvet Falernum 1 oz. Concord Grape Juice 1/2 oz. Honey Syrup (1 part honey dissolved into 1 part water) Pinch of salt How to make Peanut Butter BarSol * Scoop 8 spoons JIF creamy peanut butter, leaving each scoop on each spoon. Freeze the peanut butter coated spoon on a sheet tray, 24-48 hours * Meanwhile, place 1 bottle BarSol in a wide-mouthed container and put in freezer (it will remain liquid). * After 24-48 hours, remove peanut butter from the spoons, and coarsely chop (work quickly to avoid it becoming soft). Place the chopped frozen peanut butter into the freezer BarSol and do not stir. Cover and place back in freezer an additional 72 hours. * Strain

	Dark Horse By Leo Robitschek and Shiraz Noor, Eleven Madison Park, New York City INGREDIENTS 1 oz. Cognac ¾ oz. rich, dark aged rum ¾ oz. Averna ½ oz. Grand Marnier Ice cubes Tools: mixing glass, barspoon, strainer Glass: cocktail Garnish: flamed orange peel METHODS Combine ingredients in a mixing glass and fill with ice. Stir well until chilled, about 30 seconds. Strain into chilled glass. Flame the orange peel by squeezing it in one hand so the aromatic oils spray through the flame of a lit match and across the top of the drink.

	Bitter Old Coot By Derek Coffelt, Justus Drugstore, Kansas City, MO INGREDIENTS 1 ¼ rye whiskey ¾ oz. Fernet-Branca ¾ oz. Drambuie 3 dashes of The Bitter Truth Jerry Thomas’ Own Decanter Bitters or The Bitter Truth Old Time Aromatic Bitters Large cube ice Tools: barspoon Glass: Old Fashioned METHOD Place a large ice cube in an Old Fashioned glass. Add liquid ingredients and stir until well chilled.