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Smokey Bravo

1.5 oz Del Maguey Vida
.75 oz Maraska Maraschino
.75 oz grapefruit juice
.75 oz lime juice
Pinch of sea salt

Build in shaker, shake with ice, double strain into a cocktail glass, lime wheel garnish. *By Andy McClellan at Noroeste in Seattle

Metsovo Old Fashioned
2oz Glinavos Oak Aged Tsipouro of Debina , 3 Dashes Angostura Bitters, 2 Bar Spoons Local Honey syrup (1:1 local honey with water), 2 wide orange peels, Garnish: Orange peel. Muddle honey, one wide orange peel, and bitters in a mixing glass. Add Tsipouro and ice. Stir and strain over ice in an old fashioned glass. Garnish with the other...more

Oaxacan Dream
2 oz. Del Maguey Vida Single Village Mezcal, 1 oz. fresh pineapple juice, 3/4 oz. fresh pressed cranberry juice, 1/2 oz. lime juice, 1/2 oz. agave nectar. Combine all ingredients in a mixing glass with ice. Shake and strain over fresh ice into a highball glass. Garnish with a slice of grilled pineapple.

Postmodern Daisy
2 oz. Don Julio Reposado Tequila, 1/4 oz. Dry Sack Medium Dry Sherry, 1/2 oz. Grand Marnier, 3/4 oz. fresh lemon juice, 1/4 oz. Agave nectar, 1 barspoon Blood Orange Bitters. Begin by chilling a medium sized cocktail glass. Then, in a tall mixing glass add all ingredients: bitters, agave nectar, lemon juice, Grand Marnier, Sherry and Don Julio Reposado. Fill...more

Tangerine Fresh
1 1/2 oz Tanqueray Ten, 1 oz. fresh tangerine juice, 3/4 oz. fresh lemon juice, 1/4 oz. agave nectar , 1/2 oz. club soda, Lemon peel. In a tall mixing glass combine Tanqueray Ten, with tangerine juice, lemon juice, and agave nectar. Add ice and shake vigorously. Strain into a pre chilled martini glass and top...more

El Maestro
1 1/2 oz El maestro Sierra Oloroso 15yrs, 1/2 oz Haymans Old Tom Gin, 1/2 oz St. Germain Elderflower Liqueur, 1/2 oz Cynar, 2 dashes Bitter Truth Celery Bitters, 2 slices English Cucumber (for stirring), 1 slice English Cucumber (for garnishing). To make this drink, combine all ingredients, including the 2 slices of cucumber, in a glass stirring pitcher. Stir over ice for 30-45 seconds, depending on how dense your ice...more

Cosmolito
1 1/2 oz Don Julio Blanco Tequila, 1/2 oz Grand Marnier, 1 1/2 oz Fresh pressed cranberry juice, 3/4 oz Fresh lime juice (juice of half a lime), 1/2 oz simple syrup. Combine all ingredients in a mixing glass. Add ice and shake vigorously. Strain into a pre chilled martini glass. Garnish with a lime wheel.

The Cadizian
1 1/2 oz Redbreast 12 yr. Irish Whiskey, 1 1/2 oz Gonzalez Byass Solera 1847 Oloroso Dulce Sherry, 3/4 oz Lillet Blanc, 1 dash of Fee Brothers Orange Bitters, 2 dashes Peychauds Bitters, Twist of orange to garnish. Combine all ingredients in a mixing glass. Add ice and stir 40 times. Strain into a chilled coupe glass. Garnish with a twist of orange. **Cocktail by Brendan Dorr of B&O...more

Cold Blooded
1 1/2 oz Grand Marnier, 1 1/2 oz Fresh pressed cranberry juice, 1/2 oz Fresh lemon juice, 1/2 oz simple syrup, 10 -12 Fresh rosemary needles, Rosemary sprig. In a tall mixing glass muddle 10-12 rosemary needles lightly with simple syrup. Add remaining ingredients then add ice and shake vigorously. Strain over fresh ice into a rocks glass...more

Ciclope
1 1/2 oz Lustau "Los Arcos" Dry Amontillado, 3/4 oz Lairds bonded Applejack, 3/4 oz Amaro Averna, 1/2 oz honey syrup, 1/4 oz lemon juice, 2 oz club soda, 2 dashes Angostura Bitters, Fresh Nutmeg for garnish. Build in a mixing glass, the lemon, honey, amaro, applejack, and sherry. Add ice, stir vigorously to combine. Strain over fresh ice into collins glass. Float 2 dashes Angostura bitters,...more

Espana en America
1 oz Bodegas Dios Baco Pedro Jimenez sherry, 1 oz Russels Reserve 6yr rye whiskey, 2 oz Castro de Valtuille Mencia Joven vino, 10 drops Don Millan PX sherry vinegar. Measure and add all ingredients into chilled mixing glass. Fill glass 2/3 with cubed ice and stir 15-20 seconds (approx 10 rotations). Gently strain into orange zested bordeaux(or riesling glass)....more

The Cadizian
1 1/4 oz Redbreast 12 yr. Irish Whiskey, 1 1/4 oz Gonzalez Byass Solera 1847 Oloroso Dulce, 3/4 oz Lillet Blanc, 1 dash of Fee Brothers Orange bitters, 2 dashes of Peychauds bitter, Twist of orange to garnish. Combine all ingredients in a mixing glass. Add ice and stir 40 times. Strain into a chilled coupe glass. Garnish with a twist of orange. Salud! **By Brendan Dorr of B&O...more

Cadiz Cooler
2-3 Cucumber Slices, 1 1/2 oz. Lustau East India Solera Sherry, 1/2 oz. Maraska Maraschino Liqueur, 1/4 oz. Grand Marnier, 1/4 oz. Simple Syrup, 3/4 oz. Fresh Lemon Juice. To make the cocktail place all ingredients in a mixing vessel and muddled. Shake & strain into a frozen, hollowed out cucumber with a salt encrusted rim. Place cucumber in...more

Vanilla Almond Sorbet
1 3/4 oz Tuaca, 1/2 oz Amaretto di Saronno, 1 oz fresh lemon juice, 1/2 oz fresh orange juice, 1/2 oz honey (or simple) syrup. Pour ingredients one at a time into a tall mixing glass. Fill mixing glass with ice and shake vigorously. Strain into a pre-chilled ricks glass rimmed with vanilla or raw...more

Grandma Crusta
1 1/2 oz Grand Marnier , 1/2 oz Lemon juice, 1/4 oz Maraschino Liquor, 2 dashes Angostura bitters. In a tall mixing glass combine all ingredients, add ice and shake vigorously. Strain over crushed ice into a coupe or small wine glass rimmed with sugar. Garnish with a...more

Millionaire Margarita
3/4 oz Grand Marnier Cent Cinquantenaire, 2 oz Don Julio 1942 Tequila, 1/2 oz Fresh lime juice, 1/4 oz Fresh orange juice, 1/4 oz Agave nectar. Combine all with ice and shake gently. Strain over fresh ice in a rocks glass and garnish with a wide lime zest.

The Rooster & The Pearl
1.5 oz Del Maguey Chichicapa, .75 oz Cynar, .5 oz Amontillado Sherry, 3 dash Peychauds Bitters, 2 white sugar cubes. Muddle sugar with bitters, add large cube of ice and build the drink in the glass. Stir. Garnish with a grapefruit twist. **Cocktail by Marshall Davis of Gallo Pelon Mezcaleria in...more

No. 8
2oz (Don Julio) Reposado Tequila, 3/4 oz Lustau Palo Cortado Sherry, 1/2 oz Barenjager Honey Liqueur, 1 Dash Fee Orange Bitters, 1 Dash Regan Orange Bitters. **Cocktail by Daniel Eun of PDT (Please Don't Tell) in New York, Second Runner Up of the 2008 Vinos de Jerez Cocktail Competition** Combine all ingredients in a mixing glass. Stir...more

Grand Margarita
1/2 oz Grand Marnier , 1 ¾ oz Don Julio Blanco Tequila, 1 oz Fresh lime juice, 1/2 oz Agave Nectar. Combine all in a mixing glass. Add ice and shake vigorously. Strain over fresh ice into a rocks glass (or pre chilled martini glass) and garnish with a lime wheel.

Ginfusion
2 oz Tanqueray, 1/2 oz ginger syrup, 1/2 oz fresh lime juice, 1/2 oz honey syrup, Cilantro. Put Cilantro in a tall mixing glass. Add other ingredients one at a time into the glass. Fill mixing glass with ice. Shake vigorously and strain into a pre-chilled Martini...more

Savory Sage Martini (by Aisha
1/2 oz NAVAN, 1 oz Tanqueray Ten, 3/4 oz Lemon Juice, 1/4 oz Simple Syrup, 3 sage leaves muddled. Shake and strain into a chilled martini glass and garnish with a fresh sage leaf – just before you put the sage in, smack it between your palms to release...more

Sherry Shrub
3/4 oz. House made Shrub (recipe below), 2 oz. La Gitana Manzanilla, Lemon Zest. **Cocktail by Neyah White of NOPA in San Francisco - Winner of the 2008 Vinos de Jerez Cocktail Competition** Shrub base: 1 quart fresh elderberries, trimmed from stems 1 cup fresh huckleberries 5 cups...more

Rhubarb Fizz
1 1/2 oz Grand Marnier, 1 1/2 oz Rhubarb extract, 1/2 oz Apple cider, 3/4 oz Perrier, 4 Basil leaves. In a mixing glass add apple cider and basil leaves and muddle lightly. Add rhubarb extract, Grand Marnier and ice. Shake vigorously and strain over ice in a Collins glass....more

David Wondrichs Cognac Punch
750 ml Martell VS cognac, 250 ml Plantation Grande Reserve Barbados rum, 250 ml lemon juice, strained, 250 g superfine sugar, 1.5 liters cold water, Peel of 4 lemons, Nutmeg. Muddle the lemon peels with the sugar and let sit for at least 1 hour. Muddle again and add the lemon juice, stirring until sugar has dissolved. Strain out the...more

Shochu Berry Tea
2 oz Shochu, 1 oz Brewed Green tea, 1 oz fresh pressed cranberry juice, 1/2 oz fresh lemon juice, 3/4 oz honey syrup. Pour ingredients one at a time into a tall mixing glass. Fill mixing glass with ice. Shake vigorously and strain over fresh ice into a Highball or Collins glass. Garnish...more

Midnight to Six
2 oz Lustau Palo Cortado, 1 oz Crema dAlba, 1/2 oz Licor 43. Served in a chilled cocktail glass, up. Garnish: 1 crushed coffee bean. **Cocktail by Brad Farran of Clover Club in NYC; Finalist of the 2010 Sherry Cocktail Competition

White Peach Bellini
1 oz Peach puree, 3 oz chilled Prosecco. Pour puree into a flute, top with prosecco—may need to sweeten with one to two drops of simple syrup depending on sweetness of puree.

Copa Mondial
1 3/4 oz J&B Scotch, 1/2 oz Lemoncello, 1/2 oz simple syrup, 3/4 oz fresh lemon juice. Pour ingredients one at a time into a tall mixing glass. Fill mixing glass with ice and shake vigorously. Strain into a pre-chilled rocks glass. Garnish with a sugared lemon...more

Crossing
1/2 oz. fresh squeezed orange juice, 1/2 oz. fresh squeezed lemon juice, 1/2 oz. Demerara sugar syrup, 1/2 oz. Lairds Bonded Apple Brandy, 1/4 oz. Cio Ciaro Amaro, 1 1/2 oz. Lustau Don Nuno Dry Oloroso Sherry, 1/2 oz. egg white. **Cocktail by Nate Dumas of Clover Club in New York, First Runner Up in the 2008 Vinos de Jerez Cocktail Competition** Into a stainless steel cocktail shaker, donate the following in...more

150th Sazerac
2 oz Grand Marnier Cent Cinquantenaire, 1/4 oz Absinthe, 4 dashes Peychauds bitters, 1 barspoon of raw sugar. Take 2 rocks glasses, chill one while preparing the drink in the other. Rinse Absinthe into the second glass by swirling it, then dumping it out. Add the Cent Ciquantenaire,...more

Southside
2 oz Tanqueray Ten, 1 oz fresh lime juice, 1 oz simple syrup, 2 sprigs of mint, Perrier. Muddle one of the mint sprigs with the lime juice, and simple syrup in the bottom of a tall mixing glass. Add Tanqueray Ten and shake well. Pour into a...more

EVOL
1 ½ oz Drysack Oloroso Solera Especial Sherry, 1 oz Luxardo Bitter, ¾ oz 4 Roses Bourbon, 1 Dash Fee Brothers Rhubarb Bitters. Combine all ingredients in the mixing glass, fill the glass with ice, and then stir smoothly for 20-25 seconds to ensure proper dilution. Strain into an Irish Coffee glass and...more

Bread & Wine
1 oz Lustau Dry Oloroso Don Nuno Sherry, 1 1/2 oz Balvenie Scotch Doublewood 12 year, 5 dashes Absinthe (preferably Sirene Absinthe) , 1/2 oz fresh lemon juice, 1/4-1/3 oz maple syrup (depending on tartness of lemons). Fill Old Fashioned glass with ice, dash with absinthe and set aside to season. Combine Sherry, Balvenie, lemon juice and maple syrup in mixing glass. Add ice and shake well. Empty...more

150th Sidecar
1 1/2 oz Grand Marnier Cent Cinquantenaire, 1 oz Fresh lemon juice, 2 drops Fees Orange bitters. Combine all in a mixing glass. Shake and strain into a pre chilled martini glass half rimmed with sugar. Garnish with a flamed orange peel.

Tres Manzanillas
1.5 oz Zacapa rum, 0.5 oz Chamomile Syrup 1:1 tea to sugar, 1 oz La Gitana Manzanilla Sherry, 1 oz Cider, 0.25 oz Lemon juice, Grated Cinnamon for Garnish. In a tall mixing glass combine Zacapa rum, with chamomile syrup, La Gitana Manzanilla sherry, cider and the lemon juice. Add ice and shake vigorously. Strain into a pre chilled...more

Immortal Marigold
1 oz Del Maguey San Luis Del Rio Mezcal, .25 oz Ocho Anejo, 1 oz Busnel Calvados, .25 oz Zirbenz, .5 oz turbinado syrup (.33 oz) depending on strength , 2 dashes Fee Walnut bitters, Garnish: orange twist. Stir all ingredients over ice in a mixing glass. Strain into an Old Fashioned glass over one large ice cube and garnish with an orange twist. **Courtesy of Bryan Dayton, OAK...more

Perfect Storm
1 1/2 oz Grand Marnier, 1/2 oz Fresh lime juice, 3 oz Ginger beer, 3 drops Angostura bitters. Combine Grand Marnier, lime juice and bitters in a mixing glass. Add ice and shake vigorously. Strain over fresh ice into a highball glass, top with Ginger beer and swirl....more

The Decadent Daisy (Luxury Smo
1 3/4 oz Don Julio 1942, Grand1/2 oz Marnier 100th Anniversary , 1 oz Fresh Lime, 1/2 oz Agave Nectar, Splash (1/4 oz) Fresh OJ, 1/8 oz Del Maguey Tobala Single Village Mezcal. Pour Don Juilo 1942, Grand Marnier, Del Maguey, splash OJ, Agave nectar, and lime juice in a mixing glass. Add ice and shake vigorously. Strain into a pre-chilled martini glass,...more

Broken Spanish
1.5 oz Lustau Jarana Fino Sherry, 1 oz Cocchi Americano, 1 oz Verjus (suggest Fusion Verjus Blanc), 0.5 oz Benedictine, Rinse of Becherovka, Garnish of Lemon twist. Coat a coupe with a rinse of Becherovka. Combine all other ingredients in a mixing glass. Add ice and stir. Strain into the rinsed coupe and garnish with a lemon...more

Yerba Santa
8-10 sage leaves, 3/4 oz. Green Chartreuse, 1 oz. Beefeater gin, 1 1/2 oz. Hidalgo La Gitana Manzanilla Sherry, 1/3 oz. lemon juice, 1/2 oz. simple syrup, 1/2 oz. orange juice, Fee Bros. Orange Bitters, Pinch of salt, Orange flower water. **Cocktail by Tim Lacey of The Drawing Room in Chicago, Finalist of the 2008 Vinos de Jerez Cocktail Competition** Place sage in a tempered mixing glass. Add 1/2 oz. of the...more

El Matador
1 1/4 oz. Macallan 12, 3/4 oz. Williams & Humbert Dry Sack (Solera Especial) 15 yr., 3/4 oz. Aperol , 2 dashes Fee Bros. Whiskey Barrel Aged Bitters. **Cocktail by Joel Baker of Bourbon & Branch in San Francisco, Second Runner Up in the 2008 Vinos de Jerez Cocktail Competition** Measure and combine all ingredients in mixing glass. Stir...more

My Bamboo, aka Adonis Cocktail
11/2 ounces Tio Pepe Fino Sherry, La Gitana Manzanilla, or Williams & Humbert Collection Fino, 3/4 ounce Carpano Antica Formula, 3/4 ounce Dolin Blanc, 1 dash Dale DeGroffs Pimento Bitters, 1 dash Regans Orange Bitters, lemon peel. Combine all ingredients over ice in a mixing glass and stir. Strain into a chilled coupe. Disperse lemon oil from peel over the top of the glass and discard. Love...more

TEN Fresh
1 3/4 ounces Tanqueray Ten, 3/4 ounces fresh lime juice, 3/4 ounces agave nectar. In a tall mixing glass combine Tanqueray Ten with lime juice and agave nectar. Fill with ice and shake vigorously. Strain into a pre-chilled martini glass. Garnish with a lime...more

Perfect 10
3 ounces Tanqueray Ten, Wide grapefruit peel. In a tall mixing glass pour Tanqueray Ten over ice. Shake vigorously and strain into a pre-chilled martini glass. Zest with a wide peel of grapefruit.

Mexican Coffee
1 oz. Grand Marnier, , 1/2 oz. Anejo tequila, 1/4 oz. Brown sugar syrup , 3 oz. Brewed coffee, Layer of Fresh cream. Combine Grand Marnier, tequila, brown sugar syrup and coffee in an Irish coffee (or small wine) glass. Layer ½ inch of hand whipped cream over the top.

Peach Iced Tea
1 1/2 oz Absolut Apeach Vodka, 1/2 oz Grand Marnier, 1/2 oz fresh lemon juice, 1 oz simple syrup, 1 1/2 oz brewed tea. Pour ingredients one at a time into a tall mixing glass. Fill mixing glass with ice. Shake vigorously and strain into a Highball or Collins glass. Garnish with a lemon...more

Yoloroso
1.5 El Maestro Sierra Oloroso, .75 Cognac, 1 barspoon gomme syrup, 1 barspoon Smith & Cross Rum, 1 barspoon Allspice Dram, Garnish with butter and brown sugar roasted pecan. Build all ingredients in a pint or stirring glass. Stir, and strain into a coupe glass. **Recipe from Julie Rogers of Down House, Houston, TX; Finalist in the 2013 Sherry Cocktail...more

Triangulo de Jerez
1 1/4 oz. Tanqueray TEN, 1 oz. Dolin Blanc Vermouth, 3/4 oz. Manzanilla Sherry, 1 dash orange bitters, Lemon twist. Pour Tanqueray, Manzanilla and Vermouth over ice in a mixing glass. Stir thoroughly to chill. Strain over ice in a rocks glass and zest lemon oil from wide lemon peel...more

Mas Que Ayer (More Than Yester
1 1/2 oz Lustau Palo Cortado Sherry, 1 oz Cardinal Mendoza Solera Gran Reserva Brandy, 1/2 oz Almond Fix, Sweetened Almond milk, almond extract, 1/4 oz Lillet Blanc, 1 Barspoon Cherry Heering, 1 Barspoon Aged Balsamic Vinegar, 1 Dash Bitter Truth Bitters, 1/4 Egg white. In a mixing tin, add all ingredients. Dry shake for approximately 10 seconds to create a nice foam. Add ice, then shake in a circular motion. This style of shake...more

aka wine geeks Sherry Cobbler
1 1/2 oz Lustau Los Arcos Amontillado Sherry, 1/3 oz Grand Marnier, 1/3 oz Demerara Syrup, 1 barspoon orgeat, 1 orange wheel, 3 blackberries , 2 dashes Regans Orange Bitters. Muddle 2 blackberries and half orange wheel with demerara and orgeat in a mixing glass. Add Sherry, Grand Marnier, bitters, and shake vigorously over cubed ice. Strain into old fashioned...more

Vodka Vino
2 1/4 oz Ciroc Vodka, 1 oz Blood Orange juice, 1 tsp honey syrup. Pour ingredients one at a time into a tall mixing glass. Fill mixing glass with ice and shake vigorously Straine into a pre-chilled martini glass. Garnish with seedless red grapes....more

Running of the Bulls
2 oz Barsol Pisco Quebranta, 1 oz Lustau Dry Oloroso, 1/4 oz Lustau Pedro Ximenez, Angostura Bitters. Assemble the ingredients in a mixing glass with ice and stir to chill. Strain into a pre-chilled cocktail glass. Garnish with a flamed orange peel.

The Veil of Sanlucar
2 oz. Bodegas Higaldo La Gitana Manzanilla Sherry, 1 oz. Chamomile Infused Del Maguey Crema de Mezcal*, 1 barspoon agave nectar, 1 dash Angostura bitters, 1 pinch of salt. *Place 750 ml of Del Maguey Crema de Mezcal and 4 heaping tablespoons of loose, dried chamomile flowers in a jar. Cover and let steep for 24 hours. Strain with...more

Skinny Dip
1 1/2 oz Tanqueray Ten, 1/2 oz. Grand Marnier, 1/2 oz agave nectar, 1 oz. graperuit juice, 1/4 oz. lime juice, 1 oz. bottled tonic water. Combine all ingredients except tonic in a tall mixing glass. Add ice and shake vigorously then strain over ice into a collins glass. Top with tonic water and swirl. Garnish...more

Hemingway Daiquiri
1 3/4 oz Ten Cane Rum, 3/4 oz fresh lime juice, 1/2 oz fresh grapefruit juice, 1/4 oz Maraschino liqueur, 1 oz simple syrup. Pour ingredients one at a time into a tall mixing glass. Fill mixing glass with ice and shake vigorously. Strain into a pre-chilled martini glass. Garnish with a lime wheel....more

Mandarin Margarita
2 oz Don Julio Blanco Tequila, 1/2 oz Grand Marnier, 1 oz fresh squeezed Kaffir lime juice, 3/4 oz fresh Mandarin Orange Juice, 1 tsp simple syrup. Pour ingredients one at a time into a tall mixing glass. Fill mixing glass with ice. Shake vigorously and strain into a pre-chilled Martini glass or strain over fresh ice...more

The Bull on the Hill
1 1/2 oz. Lustau Dry Oloroso Sherry, 1 oz. Plymouth Gin, 1/2 oz. Demerara syrup, 1/2 Tbl (2 barspoons) Green Chartreuse, 1/8 oz. each orange & lemon juice, 2 drops angostura, 2 drops chili infused orange bitters, 2 drops veal demi-glace , Garnish: squeeze of orange peel. **Cocktail by Matt Eggleston of The Milk of Paradise Spirits Co. in Los Angeles, Finalist of the 2008 Vinos de Jerez Cocktail Competition** Shake all ingredients over ice & strain into...more

Spanish Golden Ale
1 1/2 oz Amontillado Napoleon, Hidalgo, 1/2 oz Martin Millers Gin, 1 dash Fee Brothers chocolate bitters, 2 pinches gold dust, 3-4 oz Fever Tree tonic water, Lemon air *. In a pint glass, combine Sherry, gin, bitters and gold dust. Add ice, shake and strain into a 9oz chilled glass. Add tonic water, stir gently and top with lemon...more

Fairy Grandmother
1/2 oz Grand Marnier 100th Anniversary, 1/2 oz. Don Julio 1942, 1 drop Fees Orange Bitters, 1 barspoon Absinthe . In a mixing glass, drip Absinthe over ice, stir, strain off. Then, over seasoned ice, combine GM 100, Don Julio 1942 and bitters. Stir for at least 20 counts, strain...more

Ron and Toms Gin Punch No. TEN
2.5 liters Tanqueray TEN, .35 liter Del Maguey Vida, 3 cups strong black tea, 1.5 liters water, 12 dashes Angostura Bitters, 5 cups grapefruit juice, 3 cups Clementine (or tangerine) juice, 2 cups lemon juice, Oleo Sacrum: peels of 4 lemons, 4 grapefruits muddled with 2 cups sugar., 8 oz Agave nectar (or to taste). Muddle the Oleo Sacrum and let sit together for 90 mins. Muddle again and stir in all remaining ingredients. Refrigerate until ready to serve.

Kansas City Manhattan
2 oz. Rieger Kansas City Whiskey, .5 oz. Pedro Ximenez Sherry, .5 oz. Cocchi Barolo Chinato, 2 dashes DeGroff Pimento Bitters, expressed orange peel, brandied cherry. Stir Rieger Kansas City Whiskey, Pedro Ximenez Sherry, Cocchi Barolo Chinato and DeGroff Pimento Bitters together over ice. Strain into chilled cocktail glass and garnish with the expressed orange peel...more

Perfect Lepanto
1 1/2 oz Lepanto OV Oloroso Gran Reserva, 1 oz Lustau Emilin Sherry, 3/4 oz Lillet Blanc, 3/4 oz Lillet Rouge, 2 dashes Angostura Bitters , 2 dashes Regans Orange Bitters. Measure ingredients and pour into a mixing glass. Add ice to fill mixing glass. Use a long bar spoon and stir until a frost builds on the outside of the...more

Elkano
2 oz. Celery Syrup (recipe below), 2 oz La Gitana Manzanilla Sherry, club soda, celery seed sugar for rim (recipe below). fill rocks glass or similar tumbler with ice to the top. Add chilled celery syrup and chilled Sherry. Finish with cold club soda. Garnish with a large lemon twist. Celery...more

Navan Cucumber Fizz
1 1/2 oz Navan, 3/4 oz Fresh cucumber puree, 1/2 oz Fresh lime juice, 1/4 oz simple syrup, 1 oz Perrier. Combine Navan, cucumber puree, lime juice and simple syrup in a tall mixing glass. Add ice and shake vigorously. Strain over fresh ice into a highball glass top with Perrier...more

Cherry Cocktail
1 Bottle of Lustau Escradilla Amontillado Sherry infused* , 6 oz Lustau Palo Cortado, 6 oz Lustau Oloroso, 2 oz Lustau PX Sherry, 2 oz Lustau Puerto Fino. This is a punch or batched cocktail; it tastes better the longer it sits together. After infusing cherries in Amontillado Sherry strain into large container. Add the rest of the Sherry....more

Grand Marnier Chocolate Bonbon
1 oz Grand Marnier, 1/2 Don Julio Anejo Tequila, 3 oz Hot chocolate, Layer of fresh whipped cream. Combine Grand Marnier, tequila and hot chocolate in an Irish coffee (or small wine) glass. Layer 1/2 inch of hand whipped cream over the top.

Puff of Smoke
1/2 oz Grand Marnier, 1 1/2 oz Don Julio Reposado Tequila, 1/8 oz Del Maguey Chichicapa Mezcal, 3/4 oz Fresh lime juice, 1/4 oz Agave nectar, Grand Marnier foam. Combine all ingredients except Grand Marnier foam in a mixing glass. Add ice and shake vigorously. Strain over fresh ice into a highball glass and top with foam. Garnish with...more

Cosmo Italiano
1 3/4 oz Nonino Grappa, 1/2 oz Grand Marnier, 2 oz Pomegranate-tangerine jice, 3/4 oz fresh lime juice, 1/2 oz simple syrup. Pour ingredients one at a time into a tall mixing glass. Fill mixing glass with ice and shake vigorously. Strain into a pre-chilled martini glass. Garnish with a lime wheel....more

Walla Walla Bing Bang (aka the
2 oz Lustau Dry Amontillado Los Arcos, 1 oz Cordial 44 (House made – recipe below), 1 oz Orange syrup (recipe below), 3 Dashes of orange Bitters (house made). Add all ingredients into a mixing glass and stir for 2 minutes, strain into sherry glass and garnish with an orange twist. Orange Syrup: .5 quart 4:1 Simple syrup (4 water...more

Lanesborough
2/3 oz Grand Marnier, 2/3 oz Fresh cranberry juice, 2/3 oz Passion fruit puree, 3 oz Moet White Star Champagne. In a mixing glass add Grand Marnier, cranberry juice, and passion fruit puree. Add ice, shake vigorously and strain into a chilled Champagne flute. Top with Moet White Star Champagne...more

Wakatake Saketini
2 oz Ciroc Vodka, 1 oz Onigoroshi Wakatake Gingo Sake, Float of fresh cucumber. Pour Vodka and Sake into a tall mixing glass. Fill mixing glass with ice. Shake vigorously and strain into pre-chilled Martini glass. Top with a float of fresh cucumber.

Leo de Janeiro
2 oz Tanqueray, 3 oz Pineapple juice, 4 Dashes Angostura bitters. Shake with ice and strain over ice into a highball glass. Garnish with a large lemon peel.

Lychee on the Level
2 oz Level Vodka, 1 oz Lychee puree, 1/2 oz lychee juice, 1/2 oz honey syrup. Pour ingredients one at a time into a tall mixing glass. Fill mixing glass with ice. Shake vigorously and strain into a pre-chilled Martini glass. Garnish with grated ginger and...more

Aviation Cocktail
2 ounces Tanqueray Ten, 1/2 ounce Maraschino Liqueur, 1/2 ounce fresh lemon juice. Pour each ingredient into a glass mixing glass. Shake with ice in a Boston shaker. Strain into a pre-chilled cocktail glass. Garnish with lemon peel.

Orange Blossom
1/2 oz Grand Marnier, 1 1/4 oz Tanqueray Gin, 2 1/4 oz Fresh orange juice, 4 drops orange flower water. Combine all in a mixing glass. Add ice and shake vigorously. Strain over fresh ice into a highball glass and garnish with a half orange wheel.

Bodega de Jerez
1/2 lemon, 3-4 Sprigs of Rosemary, 3-4 Chunks of Cantaloupe, 1/4 oz. of Agave Nectar, 3/4 oz. Blantons Bourbon, 3/4 oz. Lustau Sherry Oloroso de Jerez, 3 Squirts of Egg whites, A bamboo stick piercing a candied lemon wheel and cantaloupe, with a spring of rosemary for garnish. **Cocktail by Antonio Trillo of Nora's Cuisine in Las Vegas, Finalist of the 2008 Vinos de Jerez Cocktail Competition** Muddle: lemon, rosemary, cantaloupe, agave nectar, egg whites Add: Blantons Bourbon and Lustau...more

212
1 1/2 ounces Reposado tequila, 3/4 ounce Aperol, 1 1/2 ounces fresh grapefruit juice. Build all ingredients in your mixing glass and shake well with ice. Strain over fresh ice into a highball glass and garnish with a wide grapefruit peel. Cocktail by Willy Shine

Navan Malted
1 oz Navan, 1 oz Espress, 3/4 oz Godiva White Chocolate liqueur , 1 oz Malted milk. Combine all ingredients in a tall mixing glass. Add ice and shake vigorously. Strain into a pre chilled martini glass and garnish with shaved white chocolate.

Improved Bronx Cocktail
2 ounces Tanqueray ten, 1/2 ounce Fresh Tangerine Juice, 1/2 ounce Carpano Antica , 1/4 ounce Dolin Dry Vermouth, 1 dash Angostura, 1 dash Regans Orange Bitters. Build in a mixing glass over kold draft ice and shake. Strain into a chilled coupe and garnish with a orange zest.

Isola Negroni
1 1/2 oz Tanqueray 10, 1 oz Campari, 1 oz Carpano Sweet Vermouth. Pour Tanqueray 10, Campari and Vermouth in a mixing glass. Add ice and stir. Strain into pre-chilled double old-fashioned glass over one large ice cube. Garnish with an orange twist.

Sherry Berry Cobbler
2 oz. Dry Sack Medium Dry Sherry, 1/2 oz fresh lemon juice, 1/2 oz. agave nectar, 1 large strawberry, 2 blackberries. In a tall mixing glass muddle berries with agave nectar. Add lemon juice and Sherry and fill with ice. Shake vigorously and strain over crushed ice into a rocks glass....more

"El Cartello" by Mattia Cilia
50 ml Del Maguey Wild Tepextate Mezcal, 40 ml Caffe Colombiano estratto in brew col, 10 ml Agave Syrup Concentrato Beso infuso al Lapsang Souchon, 1 Dash Homemade Tabasco bitters, Garnish with Caffe bruciato. Pour all ingredients into a half tin dipped in crushed ice. Mix. Strain. Enjoy!

Green Tea Milk Shake
1 oz Ciroc Vodka, 1 3/4 oz Zen Green Tea Liqueur, 1/2 oz brewed green tea, 1 oz cream, 1 tsp honey syrup. Pour ingredients one at a time into a tall mixing glass. Fill mixing glass with ice. Shake vigorously and strain into a pre-chilled Martini glass. Garnish with a green tea...more

Windows to the Flor
1.5 oz Lustua Don Nuno Oloroso Sherry, 1.5 oz Lillet Blanc, .25 oz Pierre Ferrand Dry Curcao, 2 dashes Reagans Orange Bitters. Build in a tall shaker tin with ice. Throw the ingredients between large shaker tin and spouted mixing glass. Throw about 8 times. Strain into chilled Martini glass Throwing or Boadas...more

Andalusian Smoke
2 oz Del Maguey Vida Mezcal, 1 oz Hidalgo Fino Jerez Seco, 0.5 oz housemade basil syrup, 0.25 oz lemon juice, 2 dashes Bitter Truth Creole bitters. Build all ingredients in a mixing glass. Add one inch ice cubes. Stir and strain into martini glass and garnish. **Recipe from Ranjini Bose of Kin Shop, New York, NY; finalist...more

Beso Chocolat
1 oz. Chinaco Anejo Tequila, 1/4 oz. Del Maguey Single Village Mezcal VIDA, 1/4 oz. Rumplemintz, 3 oz. Hot chocolate, 1 oz. hand whipped cream. Add tequila, mezcal and Rumplemintz into an Irish coffee glass. Top with hot chocolate and layer whipped cream on the top. Sprinkle with ground chocolate.

Occhio di Gatto
1 3/4 oz Gran Centenario Reposado Tequila, 1 oz Passionfruit puree, 1 oz fresh orange juice, 1/2 oz honey syrup, Squeeze of fresh lime. Pour ingredients one at a time into tall mixing glass. Fill mixing glass with ice and shake vigorously. Strain over fresh ice into a rocks glass. Garnish with an orange...more

The Spaniard
1 oz Sandeman Don Fino Sherry, 3/4 oz Don Julio Anejo Tequila, 3/4 oz Dolin Rouge Sweet Vermouth , 3/4 oz Yellow Chartreuse, 1 Dash Angostura Orange Bitters. In a pre chilled mixing glass combine all ingredients, 3 cracked Kold Draft ice cubes and 2 whole Kold Draft ice cubes, and stir for 10-15 seconds. Strain into a...more

Pegu Club Cocktail
2 ounces Tanqueray Ten, 1 ounce Grand Marnier, ¾ ounce fresh lime juice, 1 dash Angostura Bitters, 1 dash orange bitters. Pour each ingredient into a glass mixing glass, add ice and shake. Strain into a chilled cocktail glass. Garnish with a lime peel.

GrandMa Smash
1 3/4 oz Grand Marnier, 5 Fresh lemon wedges, 8 Fresh mint leaves. Muddle mint leaves and lemon wedges in a tall mixing glass. Add Grand Marnier, and ice and shake vigorously. Strain out liquid over fresh ice in a rocks glass and...more

Grand Marnier Sidecar
1 1/2 oz Grand Marnier, 1 1/2 oz Fresh lemon juice, 1-2 dashes simple syrup (to taste). Combine all ingredients in a tall mixing glass (adjusting simple syrup to tartness of lemons). Add ice and shake vigorously. Strain into a pre chilled martini glass half rimmed with...more

The Peachy Lychee Bellini
1 oz Peach puree, 1/2 oz Lychee puree, 3 oz Chilled sparkling wine. Pour purees into a flute, top with sparkling wine—may need to sweeten with one to two drops of simple syrup depending on sweetness of puree.

Powder Addiction
1 3/4 oz Del Maguey VIDA Single Village Mezcal, 1 oz Byrrh, 1/2 oz Barolo Chinato, 1/4 oz Fernet, 1/4 oz Grand Marnier Cordon Rouge. In a tall mixing glass over ice add all ingredients. Stir thoroughly to chill. Strain over 2x2 ice cube. Garnish with wide orange peel.

Sherry Rum Raisin
2/3 oz Bacardi Rum, 2 1/2 oz Lustau East India, Garnish with Orange zest and Sherry spherification:, 200 grams of Sherry, 6.5 Grams of Gluco, 0.4 Grams of Xantham Gum, 2.5 grams Alginate, 500 grams of water. **Cocktail by Carlos Olarte of Jaleo in Washington, DC, Finalist of the 2008 Vinos de Jerez Cocktail Competition** Fill shaker with ice, add the Sherry, the rum then Shake and strained...more

The Tom Nichol
1 3/4 ounces Tanqueray No. Ten, 1/2 ounce grapefruit juice, 1/4 ounce orange juice, 1/4 ounce lime juice, 1/4 ounce lemon juice, 3/4 ounce chamomile simple syrup. In a tall mixing glass add all juices, syrup and Tanqueray Ten. Shake vigorously and strain into a pre chilled martini glass.

High Kirk
1.5 oz La Cigarrera Manzanilla, 0.5 oz Benedictine, 0.5 oz Glenfarclas 12 single malt infused with chamomile flowers*. Add ingredients to a mixing glass, add ice, and stir briefly - no more than twelve seconds - then strain into a pre-chilled copita glass. Express the oils of a...more

Greek Negroni
1.5oz Glinavos Tsipouro of Debina , 1oz Roots Herbal Liqueur, 1oz Campari , 1 bar spoon local honey syrup (1:1 local honey with water), Orange peel, Garnish: Orange peel. Combine all ingredients in a mixing glass and stir with ice. Strain over fresh ice in a double rocks glass. Garnish with orange peel expressed over and left in the...more

Grand Mimosa
3/4 oz Grand Marnier, 2 oz Fresh squeezed orange juice, 3 oz Moet White Star Champagne. In a mixing glass add Grand Marnier and fresh orange juice. Add ice, shake vigorously and strain into a chilled Champagne flute. Top with Moet White Star Champagne and garnish...more

Navan Coffee Cuddler
1 1/2 oz Navan, 1/4 oz Brown sugar syrup, 3 oz Brewed coffee, Layer of fresh whipped cream. Combine Navan, brown sugar syrup and coffee in an Irish coffee (or small wine) glass. Layer ½ inch of hand whipped cream over the top.

Grand Crush
1 1/2 oz Grand Marnier, 3 Fresh orange wedges, 1/2 oz Fresh lemon juice, 2 dashes Angostura bitters. Muddle orange wedges in a tall mixing glass with bitters and lemon juice. Add Grand Marnier, and ice and shake vigorously. Strain out liquid over fresh ice in a rocks...more

Oaxacan Milk Punch
1 1/2 oz. Del Maguey Vida, 3/4 oz. Grand Marnier, 1/4 oz. Agave nectar, 1 1/2 oz. Horchata. Pour all ingredients into a mixing glass. Add ice. Shake vigorously. Strain into coup or cocktail glass. Grate fresh nutmeg on top for garnish. **By Danny Valdez, Cocktailian NOLA

Katogi Tsipouro Sour
1.75oz Glinavos Tsipouro of Debina , .75oz Fresh lemon Juice, .75oz *Local Grape Compote (or muddled golden raisins in honey), .5oz Egg White, 3 Drops Angostura Bitters, Garnish: Orange peel & Bitters. Combine first four ingredients into a Boston shaker and dry shake. Add ice, shake vigorously, and strain into a Champagne flute. Add bitters on top of froth and express orange essence from...more

Singapore Sling
1 3/4 ounces Tanqueray Ten, 1/2 ounce Cherry Herring, 1/4 ounce Grand Marnier, 1/4 ounce Benedictine, 2 ounce fresh pineapple juice, Dash of Angostura Bitters, 1/2 ounce fresh lime juice. Shake all ingredients with ice and strain into a highball glass. Garnish with orange slice and cherry. Top with soda.

Aperitivo Andaluciano
3 oz Manzanilla Clasica, 1/5 cucumber, 1/2 oz Rich Honey Syrup, 1/2 oz Vanilla Liqueur, Maldon Sea Salt. **Cocktail by Marshall Altier of Insieme and Terrior in New York, Finalist of the 2008 Vinos de Jerez Cocktail Competition** Cut 1/5-1/6 of a cucumber into wheels. Muddle cucumber along with...more

Lux Cider
1 1/4 oz Lustau Los Arcos Dry Amontillado Sherry, 1/2 oz Haymans Old Tom Gin, 1 oz Charred Apple Cider, 1/2 oz Fresh Squeezed Lemon Juice, 1 dash Fee Brothers Old-Fashioned Bitters. Combine ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass seasoned with an orange peel. **Cocktail by Dean Hurst of Sideberns in Tampa; Finalist of the...more

Tiramisu
1/2 oz Espresso, 1 oz Starbucks Coffee Liqueur, 1/2 oz Absolut Vanilia Vodka, 1/2 oz Godiva White Chocolate Liqueur, 1/2 oz heavy cream. Pour ingredients one at a time into a tall mixing glass. Fill mixing glass with ice and shake vigorously. Strain into a pre-chilled martini glass. Garnish with a Lady Finger.

Old Town Cooler
1 1/4 oz. VSOP Cognac, 1 oz. Manzanilla Sherry, 1 oz. fresh grapefruit juice, 1/2 oz. agave nectar. Combine all and shake with ice. Strain over fresh ice into a highball glass. Squeeze the oil of a wide grapefruit twist on top of drink, stir and garnish with...more

Mint Lemonade
1 3/4 oz Level Vodka, 1 3/4 oz fresh lemon juice, 1 oz simple syrup, 6 mint leaves. Muddle mint leaves in mixing glass. Add Level, lemon juice and simple syrup. Fill mixing glass with ice and shake vigorously. Strain over fresh ice into a highball glass. Lemon...more

The Smoked Palomino
2 oz Lustau (Los Arcos) Dry Amontillado Sherry, 1 oz Del Maguey Crema De Mezcal, 1 oz Fresh Grapefruit Juice, 3/4 oz Fresh Lime, 1/2oz Simple Syrup (1 part sugar to water), 3/4 oz Club Soda, Kosher Salt for Rim of Glass, One Lime Wedge for Garnish. Rim lip of a Pilsner Glass by lubricating with a lime wedge and rolling in a plate of Kosher salt. Add 4 Kold Draft cubes to glass. In a shaker...more

Smokin Margarita
1 3/4 oz Don Julio Blanco Tequila, 1/2 oz Grand Marnier , 1 oz Fresh Lime , 1/2 oz Agave Nectar, Splash (1/4 oz.) fresh OJ , 1/8 oz Del Maguey Santo Domingo Albarradas Single Village Mezcal. Pour Don Juilo Blanco, Grand Marnier, Del Maguey, splash OJ, Agave nectar, and lime juice in a mixing glass. Add ice and shake vigorously. Strain into a pre-chilled martini glass,...more

Viktors Krush
2 ounces Kappa Pisco, 6 grapes, 4 lemon chunks (quartered half lemon), 2 heaping barspoons of raw sugar. In a mixing glass, muddle lemons, grapes, and sugar. Add Kappa and shake well with ice. Strain over crushed ice into a rocks glass and garnish with three grape halves.

Salsa Verde
1 3/4 ounce Del Maguey Vida Mezcal, 1 1/4 oz. fresh cucumber cilantro juice , 1/2 ounce fresh lime juice, 1/2 oz. agave nectar. Build all ingredients in a pint glass. Add a small sprig of cilantro and shake. Strain into a rocks glass over 4-5 kold draft ice cubes and garnish with a...more

100th Smash
1 1/2 oz Grand Marnier 100th Anniversary, 4 Fresh lemon wedges, 8 Fresh mint leaves, 1 mint sprig. Muddle mint leaves and lemon wedges in a tall mixing glass. Add Grand Marnier, and ice and shake vigorously. Strain out liquid over fresh ice in a rocks glass and...more

Shiso Mojito
1 1/2 oz Ten Cane Rum, 1 oz fresh cane syrup, 1 or 2 fresh Shiso leaves, 2 oz bottled soda water, 3/4 oz fresh lime juice, Dash of Angostura bitters. Muddle one Shiso leaf with cane syrup and lime juice in bottom of a tall mixing glass. Fill glass with ice. Pour remainder of ingredients over ice. Shake vigorously and...more

Ponente
1 3/4 oz Germain Robin XO brandy, 1 1/2 oz Oloroso El Maestro Sierra 15yrs Sherry, 3/4 oz Creme de Peche Mathilde liqueur, 2 drops Orange bitters. Combine all ingredients in mixing glass. Gently stir for 15 seconds. Strain into chilled large Coupe glass. Garnish: Flame orange peel & rest in glass. **Cocktail by Carlo Splendorini of Gitane...more

The Jenibre Smash
1 oz. Drysack Sherry, 1 oz. Domain Canton Ginger Liqueur, 3/4 oz. Fresh Lemon Juice, 1 barspoon simple syrup (or one sugar cube), 7 mint sprigs. **Cocktail by Chris Hannah of Arnaud's French 75 Bar in New Orleans, Finalist of the 2008 Vinos de Jerez Cocktail Competition** (if you’re using a sugar cube, muddle the cube with...more

Navan White Cosmo
2 oz Navan, 2 oz White Cranberry juice, 1/2 oz Fresh lime juice. Combine all ingredients in a tall mixing glass. Add ice and shake vigorously. Strain into a pre chilled martini glass and garnish with a flamed lemon peel.

Peppar Bella
1 3/4 oz Absolut Peppar, 1 3/4 oz fresh Bloody Mary Mix*, 3 basil leaves. *For the Bloody Mary mix, Combine tomato juice, squeeze of lemon juice, pinch of black pepper, pinch of white pepper, pinch of salt, dash of Tabasco, dash of green Tabasco,...more

Smokey Bravo
1.5 oz Del Maguey Vida, .75 oz Maraska Maraschino, .75 oz grapefruit juice, .75 oz lime juice, Pinch of sea salt. Build in shaker, shake with ice, double strain into a cocktail glass, lime wheel garnish. *By Andy McClellan at Noroeste in Seattle

Highland Games
1 1/2oz Oban 14yr, 1oz Lustau PX Murillo Centenary , 1oz Cocchi Americano, Juice of Half a Lemon, 1 Small Egg White. Combine all ingredients in shaker tin without ice and dry shake to emulsify the egg white, add ice and shake vigorously. Strain into a chilled coupe glass. Sprinkle orange dust...more

Tom Nichol Deconstructed
1 1/2 oz. Tanqueray Ten, 1/2 oz. fresh grapefruit juice, 1/4 oz. fresh lemon juice, 1/4 oz. fresh lime juice, 1/4 oz. fresh orange juice, 1/2 oz. agave nectar, Chamomile foam*. Combine all liquids in a tall mixing glass, fill with ice and shake vigorously. Strain into a pre chilled martini glass. Twist a wide grapefruit zest over the mixture and...more

Daisy Duke (by Eric Alperin)
3/4 oz. Grand Marnier, 3/4 oz fresh lemon juice, Barspoon Agave, 1 1/2 oz. Rye. Shake all ingredients in a mixing glass with ice. Strain into a pre chilled martini or cocktail glass. Garnish with a lemon twist.

The Machinist
1 oz Lustau Jarana fino sherry, 1 oz blanco tequila (Partida is preferred), 1 oz celery syup*, .75 oz fresh lemon juice, 1 tsp Suze Gentian liquor, 1 dash Bittermens celery shrub, pinch salt and finely ground peppe. Build all ingredients in a pilsner glass, add crushed ice (Scottsman is prefferred) and swizzle until properly diluted (liquid should reach the brim of 14 0z pilsner while ice is...more

Navan Chai Tea
1 oz Navan, 1 oz Chopin Vodka, 1 oz Chai Tea, 1/2 oz Fresh lemon juice. Combine all ingredients in a tall mixing glass. Add ice and shake vigorously. Strain into a pre chilled martini glass and garnish with thin lemon wheel.

Vida Buena
2 ounces Del Maguey Vida Single Village Mezcal, 1 ounce Carpano Antica, 1 ounce Aperol, 3 dashes orange bitters. Crack a couple kold draft ice cubes into a pint glass. Fill the rest up with kold draft ice cubes and build all ingredients over the ice. Stir very well...more

Mango Amontillado Martini
2 oz Lustau Almacenista Amontillado de Jerez 1/30 Florido, 1/2 oz Yellow Chartreuse, 1/2 oz Fresh Lemon Juice, 1/5 oz Mango Puree, 1/5 oz Cane Syrup, 3 Chunks Ripe and Skinned Mango, Ginger Foam: , 6 oz Heavy Whipping Cream, 2 oz Fresh Ginger Juice, 0.5 oz Lemon Extract. **Cocktail by Perez Klebahn of Suba in New York, Finalist of the 2008 Vinos de Jerez Cocktail Competition** Muddle 3 chunks of ripe mango into the bottom of a shaker. Add...more

Navan Manhattan
1 oz Navan, 1 3/4 oz Bulleit Bourbon, 3 drops Angostura bitters. Fill a mixing glass with ice. Add Navan, bourbon and bitters. Stir to chill approximately 30 times. Strain off ice into a pre chilled martini glass. Garnish with lemon zest.

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