Bar Book

15th State
Acacia, Richmond, Virginia

1 3/4 oz. Wild Turkey 101 Bourbon
1 1/4 oz. Aperol
1/2 oz. Noilly Pratt sweet vermouth
1 barspoon maraschino
Garnish: 3 drops orange flower water

Stir with ice, strain into a coupe, garnish with 3 drops of orange flower water.

Range (or Bourbon & Branch?), San Francisco

1 1/2 oz Rye
3/4 oz Campari
3/4 oz Sweet Vermouth

Stir and strain into a chilled coupe. Garnish with a flames orange peel.

Drink, Boston

3/4 oz Rittenhouse Rye
3/4 oz Old Monk Rum
1 oz Punt e Mes
1/2 oz Benedictine
1 dash Bittermen's Xocolatl Mole Bitters

Stir with ice and strain into a cocktail glass.

3 Dots and a Dash

1 1/2 oz Neissen Ambre Rhum
1/2 oz El Dorado 5 Year Demerara Rum
1/2 oz Lime Juice
1/2 oz Orange Juice
scant 1/2 oz Honey Mix*
1/4 oz John Taylor Falernum
1/4 oz St Elizabeth’s Allspice Dram
1 scoop crushed ice (about 6 oz)

8 Days A Week
Lani Kai, New York

Jamaican Rum
Haitian Rum
Guyanan Rum
Toasted Coconut Milk
Vanilla Syrup
Donn's Spices

Served in a Julep cup.

808 State
Lani Kai, New York

3/4 oz. Denizen rum
3/4 oz. Banks 5 Island Rum
3/4 oz. blue curaçao
3/4 oz. pineapple juice
1/2 oz. La Favorite Blanc Rhum
1/2 oz. lime juice
1/2 oz. velvet falernum
4 chunks fresh pineapple

Combine all ingredients in a blender and blend with ice. Serve in a hurricane glass and garnish with tropical flowers.

Abigail's Margarita
Abigail Gullo, Fort Defiance, Brooklyn

1.5 ounces Milagro Silver Tequila
.75 ounce lime juice
.75 ounce homemade lavender simple syrup
3 sprigs of mint

Slap the mint to awaken it and put a few leaves in the shaker with the rest of the ingredients. Shake well and serve up in a cocktail glass with a floating sprig of mint.

Absinthe Colada
Maison Premiere, Brooklyn

1 ounce absinthe (preferably Mansinthe)
1/2 ounce rhum agricole (preferably J.M. Rhum Blanc 80)
1 teaspoon crème de menthe
1 ounce pineapple juice
1 ounce coconut syrup (3 parts coconut syrup to 1 part coconut milk)

Garnish: bouquet of mint Glassware: Collins or hurricane

Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain over crushed ice into a Collins or hurricane glass. Garnish with a bouquet of mint.

Affinity Cocktail #2
Phil Ward, Pegu Club, New York

1 1/2 oz Rhum Agricole Blanc (Rhum JM)
3/4 oz Dry Vermouth (Noilly Prat)
3/4 oz Green Chartreuse

Stir and strain into a chilled coupe.

Beretta, San Francisco

1.5 ounces añejo rum
.75 ounce fresh lime juice
1 ounce orange-blossom honey syrup (1 part orange-blossom honey to 1 part water)
1 ounce Prosecco
Several drops of Angostura bitters
Mint leaf, for garnish

In a cocktail shaker, combine the rum, lime juice, honey syrup and ice. Shake vigorously. Strain into a cocktail glass and top with the Prosecco. Add the bitters and mint leaf to the top of the drink and serve.

Oyster House, Philadelphia

2.5 oz Bulleit Bourbon
1 oz Pineapple juice
.5 oz Sweet vermouth
1⁄4 oz Vieux Carré Absinthe
1 dash Peychaud's Bitters
1 dash Whiskey Barrel Aged bitters

Alpine Sour
Damon Boelte, Prime Meats, Brooklyn

1 lemon
1 oz. Asbach Uralt Brandy
1 oz. orgeat
1 bottle Underberg bitters (about .75 oz)
Grated nutmeg

Shake ingredients and strain into a coupe. Top with grated nutmeg.

Angostura Fizz
Erik Ellestad (via Charles H. Baker)

1 oz Angostura Bitters
1 oz White Demerara Rum
3/4 oz Lime Juice
3/4 oz Simple Syrup (or to taste)
1/2 oz Egg White
Soda Water

Shake Bitters, Rum, Lime, Simple Syrup, and Egg White together vigorously without ice. Add ice and shake until well chilled. Strain into a Fizz Glass and top with chilled soda water.

Applejack Cobbler
Audrey Saunders, Pegu Club, New York

For the Fresh Cranberry Sauce:
1 cup sugar
1 cup water
1 package (12 ounces) fresh cranberries

For the Cocktail:
1 cup Fresh Cranberry Sauce
3 1/2 ounces fresh orange juice (from about 4 oranges)
2 1/2 ounces pomegranate molasses
11 dashes Angostura bitters
2 cups Laird's Applejack
1/2 cup Punt e Mes
1/2 cup Schonauer Apfel Apple Schnapps


1. Combine the sugar and water in a medium saucepan. Bring mixture to a boil. Add cranberries, return to a boil. Reduce heat and simmer until sauce thickens, about 10 minutes. Allow the sauce to cool 15 minutes before using. Leftover cranberry sauce can be refrigerated up to 1 week.

2. Measure cranberry sauce, orange juice, pomegranate molasses, and bitters into a quart-sized pitcher. Add applejack, Punt e Mes, and apple schnapps. Blend with an immersion blender until smooth. Serve immediately or refrigerate up to four hours.

3. To serve, pour 1 cup of cocktail mixture into a cocktail shaker and fill with ice. Shake for 15 seconds, then strain evenly into two cocktail glasses. Repeat as needed.

Autumn Daiquiri
Joaquin Simo, Death & Co, New York

2 ounces aged or spiced rum
3/4 ounce fresh lime juice
1/2 ounce pineapple juice
1/4 ounce Rich Simple Syrup
1/4 ounce Cinnamon Syrup
Dash of Angostura bitters

Bali Bali
Huckleberry Bar, Brooklyn

.5 Lime
.5 Pineapple Juice
.5 Orange Juice
.5 Banks Rum
.5 Smith & Cross Rum
.5 Cognac
.5 Plymouth
.25 Falernum
.25 Passionfruit
.25 Simple Syrup
2 drops Angostura