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FEATURED COCKTAILS

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2 oz. Usquaebach Reserve blended Scotch whisky
1 oz. Amaro Lucano
2 strawberries
Dash of chocolate bitters
Shaved dark chocolate
1 slice of strawberry

gvine

2 oz. G’Vine Floraison Gin
1 oz. freshly squeezed lime juice
½ oz. rich simple syrup (2:1)
½ oz. raspberry (framboise) liqueur
1 bar spoon of balsamic vinegar
1 pinch of salt
Half an egg white
8 raspberries
Champagne

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  Coffee infused Casoni 1814, cimarron blanco tequila, line, agave nectar, rough grind garnish.

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2 oz. Catoctin Creek Roundstone Rye
0.25 oz. Don Cicco & Figli Nocino
0.25 oz. Honey Syrup
2 dash Fee Brother Walnut Bitters
1 dash Angostura

Sassy-Lassie

2 oz. Usquaebach Reserve blended Scotch whisky
1 oz. Amaro Lucano
2 strawberries
Dash of chocolate bitters
Shaved dark chocolate
1 slice of strawberry

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2 oz London No. 1 or other dry gin
1 oz falernum
1 oz Amaro Lucano
¾ fresh squeezed lemon juice

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2 oz aged Diplomatico Rum
1 oz fresh lime juice
.75 oz simple syrup

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8 ounces Smoked Walnut-Infused Bourbon
1 ounce Distilleria Varnelli Amaro Sibilla
1 ounce Nux Alpina Walnut Liqueur
6 dashes Bittermen’s Mole Bitters
12 California walnuts, bourbon-soaked, as garnish
1 cup ice cubes
¼ cup ice, cracked
4 lemon peel strips, expressed

A Venezuelan Holiday

1.5 oz. Diplomático Rum Reserva Exclusiva
1 cube brown sugar
1 cinnamon stick
3 sweet cloves
1 oz. lemon juice

A Scot’s Toddy

1.5 oz. Usquaebach Scotch Reserve Blend
1 oz. fresh lemon juice
1/2 oz. honey
1 chamomile tea bag
3-4 cloves
1 cinnamon stick