Haus Alpenz

0.75 oz Dolin Blanc Vermouth de Chambéry

0.5 oz KRONAN Swedish Punsch

0.75 oz orange juice

0.25 oz simple syrup (1:1)

1 dash peach bitters

Double-strain into a cocktail glass.

Garnish with a flower.

Barbados Redux

Shake with ice:

1 oz John D. Taylor’s Velvet Falernum

0.75 oz lime juice

3 Dash Angostura Bitters

Strain into a collins glass.

Fill with crushed ice.

Garnish with a lime wheel.

The Beachbum

Shake with ice:

1 oz light rum

0.5 oz Rothman & Winter Orchard Apricot Liqueur

1 oz pineapple juice

0.75 oz lime juice

0.5 oz orgeat syrup

Double-strain into a tiki mug.

Fill with crushed ice.

Garnish with pineapple leaves, cherries, and a lime wheel.

Bird Bath

Stir with ice:

2 oz Cocchi Americano Bianco

0.5 oz bourbon

Strain into a coupe.

Cuba Libre

Build in a collins glass filled with ice:

juice of 1/2 lime

6 oz cola

2 dash Angostura bitters

Dominoes in December

Build in a rocks glass filled with ice:

1.5 oz Cap Corse Mattei Rouge

Garnish with an orange peel.

Extra Cover

Build in warmed mug:

0.75 oz John D. Taylor’s Velvet Falernum

0.25 oz lemon juice

4 oz hot water

Garnish with Cinnamon Stick, and stir frequently

Flock Reviver

Shake with ice:

0.75 oz Mattei Blanc

0.75 oz Dolin Génépy le Chamois Liqueur

0.75 oz lemon juice

0.75 oz The Scarlet Ibis Trinidad Rum

Strain into a coupe

Knickerbocker Highball

Build in highball glass:

1 oz Scarlet Ibis Trinidad Rum

0.5 oz Etter Raspberry

1 tsp curacao

Add ice.

Top with 3 oz soda.

Garnish with lime wheel.

Knickerbocker

Shake with ice:

0.5 oz Ferrand Orange Curucao

0.75 oz lime juice

0.5 oz raspberry syrup

Fine strain into double rocks glass over crushed ice

Garnish with seasonal berries

Lesser Antilles Lowtide

Shake with ice:

1 oz John D. Taylor’s Velvet Falernum

.5 oz Guyanese aged rum

0.75 oz lime juice

2 dash St. Elizabeth Allspice Dram

Strain into a tiki mug.

Fill with crushed ice.

Garnish with a pineapple wedge.

Mai Tai

Shake with ice:

1 oz Smith & Cross Traditional Jamaica Rum

0.5 oz orange curaçao

0.75 oz orgeat syrup

0.75 oz lime juice

Double-strain into a double rocks glass filled with ice.

Garnish with a mint sprig.

Mosquito Coast

Shake with ice:

0.25 oz St. Elizabeth Allspice Dram

0.75 oz lime juice

0.75 oz simple syrup

Fine strain into cocktail coupe.

Garnish with lime wedge.

Olympia Cocktail

Shake with ice:

0.75 oz Rothman & Winter Orchard Cherry Liqueur

0.5 oz lime juice

Double-strain into a coupe.

Garnish with a lime wheel.

Overtime Cocktail

Stir with ice:

0.75 oz Cocchi Vermouth di Torino ‘Storico’

0.25 oz Dolin Génépy le Chamois Liqueur

0.25 oz Bénédictine

2 dash Peychaud’s bitters

Strain into a coupe.

Garnish with an orange peel.

Palmetto No. 2

Stir with ice:

1.5 oz Dolin Rouge Vermouth de Chambéry

1 dash orange bitters

1 dash Angostura Bitters

Strain into a coupe.

Garnish with an orange peel.

Purple Martin

Stir with ice:

.75 oz Pasubio Vino Amaro

.75 oz Hayman’s Sloe Gin

Strain into a rocks glass filled with ice.

Queens Park Swizzle

Build in a collins glass or pilsner glass:

8-10 mint leaves

Fill half-way with crushed ice.

Add:

0.75 oz demerara syrup (2:1)

1 oz lime juice

Swizzle.

Top with 4 dash Angostura Bitters.

Garnish with a mint sprig.

Real Thing Toddy

Build in a warm mug:

0.5 oz Zirbenz Stone Pine Liqueur of the Alps

0.5 oz lemon juice

1 tsp sugar or honey

4 oz hot water

Garnish with a cinnamon stick and a lemon peel.

Reverse Sweep

Shake with ice:

1 oz Irish whiskey

0.5 oz lemon juice

0.5 oz orgeat syrup

Double-strain into a rocks glass filled with crushed ice.

Garnish with grated cinnamon.

Rooibos Tea Punch

Build in a collins glass filled with crushed ice:

0.5 oz John D. Taylor’s Velvet Falernum

0.75 oz lime juice

0.5 oz rooibos tea syrup (1:1)

1 dash Angostura Bitters

Swizzle.

Top with 3 oz ginger beer.

Garnish with a cherry and lime wheel.

Royal Bermuda Yacht Club Cocktail

Shake with ice:

0.5 oz John D. Taylor’s Velvet Falernum

0.25 oz Pierre Ferrand Dry Curaçao

0.75 oz lime juice

Double-strain into a coupe.

Garnish with a lime wheel.

Rum Connection Collins

Shake with ice:

1 oz Rothman & Winter Orchard Cherry Liqueur

0.5 oz lime juice

0.25 oz simple syrup (1:1)

1 dash vanilla extract

Strain into a highball glass filled with ice.

Top with 4 oz club soda.

Garnish with a lime wheel and cherry.

Rum Old Fashioned

Stir with ice:

1 oz Smith & Cross Traditional Jamaica Rum

0.125 oz demerara syrup (1:1)

2 Dash Angostura Bitters

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

Sancti Spiritus

Stir with ice:

0.75 oz Cardamaro Vino Amaro

0.75 oz Cocchi Americano Bianco

1 bar spoon Rothman & Winter Orchard Pear Liqueur

Strain into a coupe.

Garnish with a lemon peel.

Schleswig Limbo

Stir with ice:

1 oz Purkhart Pear Williams Eau-de-Vie

0.75 oz Rothman & Winter Orchard Cherry Liqueur

0.25 oz Aperitivo Cappelletti

Strain into a double rocks glass filled with ice.

Garnish with a rosemary sprig.

Simplest Mai Tai

Shake with ice:

0.5 oz lime juice

0.5 oz orgeat syrup

0.5 oz orange curaçao

Strain into a tiki mug filled with crushed ice.

Garnish with mint, cherry, and orange slices.

St. Stephen’s Sour

Shake with ice:

1 oz cognac

0.75 oz orgeat

0.75 oz lemon juice

Strain into old fashioned glass over crushed ice. Top off with crushed ice.

Garnish with lemon peel.

Strong Start Toddy

Combine in a warmed mug:

1 oz demerara syrup

8 oz strong, hot coffee

Top with Génépy Cream.

Garnish with an orange twist.

Test Pilot Punch

Shake with ice:

1.5 oz Smith & Cross Traditional Jamaica Rum

0.75 oz The Scarlet Ibis Trinidad Rum

0.75 oz John D. Taylor’s Velvet Falernum

0.5 oz orange liqueur

0.5 oz lime juice

2 dash Angostura Bitters

6 dash pastis

Double-strain into a tiki mug.

Fill with crushed ice.

Garnish with a lemon wheel and cherry.

Wardroom

Shake with ice: