Adjacent Penthouse

Shake with ice:

2 oz bourbon

0.75 oz lime juice

0.25 oz Etter Kirsch

0.5 oz rich syrup

Fine strain into cocktail coupe.

Garnish with cocktail cherry.

Bishop Street Daiquiri

Bishop Street Daiquiri:

Shake with ice:

2 oz white rum

0.5 oz Etter Kirsch

0.75 oz lime juice

0.5 oz pink grapefruit juice

0.25 oz rich syrup

Fine strain into cocktail coupe.

Garnish with lime wheel.

Bordelaise

Shake with ice:

1 oz Etter Kirsch

0.5 oz raspberry syrup

Strain into collins glass with ice.

Top with 4 oz club soda.

Garnish with lemon peel.

La Contadi

1 oz Hayman's London Dry Gin

1 oz Etter Kirsch

1 oz Comoz Blanc Vermouth

Stir with ice. Strain into a cocktail glass.

Garnish with an orange twist.

Dead Parrot Colada No. 2

Blend with crushed ice:

1.5 oz Hayman’s Old Tom Gin

0.5 oz Etter Kirsch

0.5 oz John D. Taylor’s Velvet Falernum

0.5 oz aquavit

0.5 oz blue curaçao

0.5 oz lemon juice

0.5 oz rich simple syrup

1.5 oz coconut water

Pour into double collins or zombie glass.

Garnish with cherry and lemon wheel.

Eider Duck

Shake with ice:

0.75 oz Etter Kirsch

0.75 oz cognac VS

0.75 oz orange brandy

0.75 oz lemon juice

Fine strain into cocktail coupe.

Garnish with lemon peel.

A Farewell to Hemingway

Shake with ice:

3 oz Etter Kirsch

1 oz lime juice

0.25 oz raspberry syrup

Fine strain into double collins glass with crushed ice.

Top with club soda.

Garnish with lime twist.

Fogarty's Highball

Build in collins glass:

0.75 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz Dolin Genepy le Chamois

0.75 oz Etter Kirsch

0.5 oz lime juice

0.25 oz rich syrup

Add ice.

Stir to combine.

Top with club soda.

Front Steps

Shake with ice:

1 oz Etter Kirsch

1 oz rye whiskey

0.75 oz John D. Taylor’s Velvet Falernum

0.75 oz lemon juice

Fine strain into cocktail coupe.

Garnish with cocktail cherry.

High Horse

Stir with ice:

1.5 oz brown Puerto Rican rum

0.5 oz Etter Kirsch

0.5 oz Rothman & Winter Orchard Cherry Liqueur

0.5 oz Cocchi Dopo Teatro

Strain into a Nick & Nora glass.

Garnish with a cherry.

Kirsch Cosmo

Shake with ice:

0.75 oz Etter Kirsch

0.75 oz vodka

0.75 oz orange liqueur

0.75 oz lime juice

0.75 oz cranberry juice

Fine strain into cocktail coupe.

Garnish with lemon wheel.

Kirsch Highball #1

Build in highball glass:

1 oz japanese whisky

0.5 oz Etter Kirsch

1 tsp Dolin Genepy le Chamois

Add ice.

Top with 4.5 oz soda.

Stir.

Express and discard lemon peel.

Kirsch Highball #2

Build in highball glass:

1.5 oz Etter Kirsch

4.5 oz Fever Tree Lime & Yuzu Soda

Garnish with lemon peel.

Landscape Painting

Stir with ice:

2 oz Cocchi Vermouth di Torino Storico

0.75 oz rye whiskey

0.25 oz Etter Kirsch

½ teaspoon branca menta

Dash absinthe

Strain into cocktail coupe.

Garnish with 3 cocktail cherries.

North Peters Street Reprise

Build over ice in collins glass (or Solo cup):

0.5 oz Etter Kirsch

2.5 oz cold brew coffee concentrate

0.75 oz lime juice

3 oz tonic water

Stir.

Garnish with lime wedge.

Rose Cocktail

Shake with ice:

2 oz Dolin Dry Vermouth de Chambéry

1 oz Etter Kirsch

1 tsp raspberry syrup or jam

Strain into cocktail glass.

Garnish with cocktail cherry.

Zug Mule

Build in collins glass:

1.5 oz vodka

0.75 oz Etter Kirsch

0.75 oz lime juice

Add crushed ice.

Add 3 oz ginger beer

Stir.

Garnish with lime wedge.