1.5 oz Cognac .5 oz Tumeric Cordial .5 oz Lemon juice .5 oz Blackberry-Rosemary syrup 2 Dashes Aromatic Bitters Garnish: expressed lemon peel
Method: combine all ingredients in a cocktail shaker with ice; shake until chilled and diluted and strain into glass, adding a large cube and garnish, then serve.
2 oz Pierre Ferrand 1840 Cognac .5 oz Lemon .25 oz Chareau Aloe Liqueur .25 oz Cane Syrup Muddled Mint
Garnish: Mint Sprig & Lemon Wheel
Method: add mint and cane syrup to glass and muddle; pour spirits and citrus, then add cracked ice and stir. Once ingredients have been stirred, top with additional cracked ice and garnish for serving.
Westside Pisco Punch
1.5 oz Pisco 1 oz Pineapple Juice .5 oz Genepy (If you don't have, sub in Maraschino or Chartreuse) .5 oz Lemon .5 oz Simple Syrup .25 oz Campari 6 Basil Leaves Garnish: Basil sprig & Peychaud's Bitters
Mixing Instructions: combine all ingredients in shaker (including the basil leaves). Add ice and shake until chilled. Double strain over ice into glass, garnish with basil sprig and Peychaud's bitters, and sip.
Flowers & Bitters
1.5 oz Pisco (@elgobernadorpisco) 1 oz Amaro Montenegro @amaromonte 1.25 oz Pineapple Juice .5 oz Lime 1-2 Dashes Peychaud’s Bitters Garnish: 1/2 Lime Wheel and Drops of Peychaud’s on Top
Mixing Instructions: mix all ingredients into shaker. Shake until chilled, strain into glass, garnish & sip.
1.5 oz Pisco .5 oz Demerara Syrup .25 oz Maraschino Liqueur .25 oz Lime .25 oz Lemon .25 oz Aperol 1 Egg White Garnish: Rosemary and express lemon peel
Method: Mix all ingredients in shaker, dry shake (shake without ice), add ice, wet shake (shake with ice), double strain into glass and garnish / sip.
The Spanish Crusta
Spanish Crusta: 1.75 oz Spanish Brandy @torres15oficial .5 oz Lemon .5 oz @torres15oficial Orange (Cointreau is a fine substitute) .5 oz Demerara Syrup .25 oz Maraschino Liqueur Garnish: Lemon twist (optional sugar rim)
Method: combine all ingredients in shaker; shake until chilled and serve up with garnish.