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FEATURED COCKTAILS

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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

Poe-jito

2 ounces Rum Diplomático Reserva Exclusiva
1/4 ounce simple syrup
½ lime, cut into wedges
5 large chunks fresh cut pineapple
5 fresh mint leaves, mint sprig for garnish

the clove club

2 ounces gin
1/4 ounce La Quintinye Vermouth Royal Blanc
3/4 ounce spiced grenadine
3/4 ounce freshly squeezed lemon juice
1 egg white {organic, free-range, and very fresh}
sugared cranberries for garnish

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1oz of Mizu Sochu infused with dry porcini mushrooms
3 oz of house made miso soup
3/4oz Almontillado
3/4oz sweet vermouth
Parsley cordia

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1 ½ oz Amaro Lucano
1 ½ oz Green apple juice
1 ½ oz Ginger ale

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1 (750 ml) bottle pinot grigio
1 cup Diplomatico Rum Reserva Exclusiva
½ cup freshly squeezed orange juice
½ cup Cinnamon Maple Simple Syrup
1 orange, sliced
1 honey crisp apple, sliced
1 Bartlett pear, sliced
Ginger Beer, for topping

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Pear nectar
Cliffton Dry
Garnish with cranberries

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4 cups fresh fruit, diced
1/2 cup Demerara sugar
2 cups Campari
2 cups Amaro Lucano
1 cup Gracias a Dios Mezcal
2 bottles of rosé Champagne
1/2 cup star anise
Large ice cube