Let's Drink About It

Back from the dead! Shitfoodblogger aka Chris Thornton joins the gang for some truly horrific cocktails in this special halloween episode of your favourite podcast. Yeah, we said it.

The return episode after a long...Heeyeahtus? Heateus? Hiatus.

Rob Schulte moved to New York to pursue his passion, Ben is suffering from impostor syndrome, and Chris had a cool time at the ballpark. Check www.letsdrinkabout.it for today's recipes!

Sarah Parniak is preparing for a long trip to Asia, Ben got sick on a Saturday and Chris is pumped up about sports! Head to www.letsdrinkabout.it for the recipes from today's show!

Go to www.letsdrinkabout.it for today's recipes, and www.shakerandspoon.com to subscribe for their amazing cocktail kits!

Katie Harkin moved to the Peak District, Ben's puppy is now a dog, and Chris found a hidden gem in Toronto. Head to www.letsdrinkabout.it for the recipes from today's show!

Alanna Stuart made a brain baby, Chris is starting massage therapy and Ben got cussed out by a mean old lady outside the library. Head to www.letsdrinkabout.it for the recipes from today's show!

Sean Rameswaram's mom Chitra is in town, Chris has a new obsession that makes him feel like an old fogey, and Ben got a bunch of shit done without taking any drugs. Head to www.letsdrinkabout.it for the recipes from today's show!

Chris is spending is money like a madman and Ben made himself 50% less sick in five minutes.

Scott Anderson is back and needs to get his eyes checked, Chris is all burnt out, and Ben surveyed the real-estate of Los Angeles. As always, head to www.letsdrinkabout.it for the recipes from today's show!

Our pal Shit Food Blogger joins us to celebrate our

Rachel Ward and some colleagues took a stranger to Red Lobster, Ben's rental car tried to kill him and Chris voluntarily went to a very strange event. We've switched hosting services, and are working hard to get back to having recipes in our show descriptions. In the meantime, head to www.letsdrinkabout.it for all the recipes from today's show!

Lizzie Bartelt is going to be a maid of honor, Chris saw a stupendous slapstick routine and Ben's long period of bachelorhood is coming to an end. We've switched hosting services, and are working hard to get back to having recipes in our show descriptions. In the meantime, head to www.letsdrinkabout.it for all the recipes from today's show!

We've switched hosts and we're working to get our show notes transferred over with recipes! In the meantime, check out the recipes at www.letsdrinkabout.it!

The Close Call (Rickhouse, San Francisco)1 oz applejack1 oz Bols aged genever.25 oz yellow Chartreuse.25 oz Grade B maple syrup.5 oz heavy cream.5 oz freshly squeezed orange juice1 dash Fee Bros. Whiskey Barrel Bitters.5 oz Port such as Six GrapesCinnamon stick for grating Fill a Collins glass with crushed ice. Place applejack, genever, yellow Chartreuse, maple syrup, heavy cream, orange juice, and bitters in a cocktail shaker. Shake vigorously and pour over crushed ice. Top with port and garnish with freshly grated cinnamon. Salty Maple Buttered Cider (Maria Del Mar Sacasa)Maldon saltHalf of 1 lemon1 tablespoon softened butter2 tablespoon pure maple syrup.5 vanilla bean pod, seeds scraped out4 oz dark rum8 oz apple cider Scatter Maldon salt on a small plate. Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt. Combine the butter, maple syrup, and vanilla bean seeds in small bowl. Set aside. Combine rum and cider in a small saucepan and bring to a simmer over medium-high heat. Pour into prepared glasses, then top each with half of the butter. Serve immediately. The Bamboozled Angel2 oz bourbon, preferably Heaven Hill.75 oz lemon juice.75 oz cinnamon syrup (see Editor's Note)1 oz grapefruit juice3 dashes Angostura bittersGrapefruit peel for garnish Combine all ingredients in shaker over ice and shake.Strain into rocks glass over large draft cube. Top with angostura bitters; express a grapefruit peel over drink and garnish. Spiced Pear Punch6 oz roasted pear purée*6 oz Old Tom Gin6 oz ginger liqueur (such King’s Ginger)6 oz Cognac3 oz fresh lemon juice18 oz prosecco (use a dry, fruity one)Ice block (frozen in a 1-qt. container)lemon wheels, pear slices and star anise to garnish Combine all ingredients except prosecco in a pitcher and chill for several hours. When ready to serve, place ice block in a punch bowl and pour chilled mixture over. Top with chilled prosecco, float garnishes and serve immediately. *Roasted pear puréePreheat oven to 350 degrees F. Peel, halve and core 5 ripe pears (Carlson uses Bartlett and Anjou, but any variety will work as long as they’re ripe). Arrange in a roasting pan with 4 tablespoons of demerara sugar, 4 ounces of brandy or Cognac, 6 cinnamon sticks, 8 star anise and 12 cloves. Cut 1 vanilla bean lengthwise; scrape out the seeds and add them to the roasting pan along with the pod. Roast for 30 minutes. Remove the spices and vanilla bean pod, then purée the pears and liquid in a blender or food processor.

Mezcal Bees Knees2 oz mezcal.75 oz fresh lemon juice.75 oz honey syrup (2 parts clover honey dissolved into 1 part hot water) Shake the ingredients with ice until well chilled, then double strain into a stemmed glass and garnish with a lemon peel. The Fox Mulder1.5 oz Rye whiskey.75 oz Lemon juice.25 oz Pineapple juice.5 oz Simple syrup.5 oz Green Chartreuse Add all ingredients except the Green Chartreuse to a shaker filled with ice. Shake, and strain into a rocks glass over fresh ice. Top with a float of Green Chartreuse. Filibuster1.5 oz Rye.75 oz Lemon juice.25 oz Maple syrup1 medium egg white1 dash aromatic bitterslemon twist Shake all ingredients without ice to combine well, then shake again with ice until well chilled. Strain into a rocks glass with ice and garnish.

Heaven Is A Place/This Is The Place (Lost Lake, Chicago)2 oz London Dry gin1 oz fresh lime juice.5 oz dry curaçao (McGee uses Pierre Ferrand)
.5 oz velvet falernum
.5 oz honey syrup.25 oz St. Elizabeth Allspice Dram3 dashes Angostura bitters
mint, pineapple leaf, luxardo cherry, edible flower for garnish Shake ingredients with 1 cup of crushed ice. Strain into a mug and top with more crushed ice. Garnish. Southern Exposure (Alembic, San Francisco).75 oz celery juice1.5 oz gin (Junipero or St. George recommended).5 oz simple syrup (1:1).5 oz lime juiceHandful mint leaves and sprig for garnish Finely grate a celery rib and squeeze over a strainer to extract juice. Add all ingredients to shaker, fill with ice, and shake. Fine strain into glass, garnish with a small mint sprig. The Diamondback1.5 oz rye whiskey.75 oz Applejack.75 oz green chartreuse Stir with ice until well chilled and strain into a chilled cocktail glass. Garnish with a cherry. Jasmine Spritzers1.5 cups Grand Marnier.5 cup fresh lime juiceIce cubes1.5 cups orange vodka (here's a recipe to do it yourself)Chilled club soda2 drops jasmine essential oil (available at health food stores).5 cup sugar1.5 cups warm water12 lime twists (optional) In a small pitcher, combine the water and sugar and stir well to dissolve the sugar. Gently stir in the jasmine essential oil and lime juice. In a pitcher, combine the vodka with the Grand Marnier and jasmine syrup. Add the ice and stir briskly until the glass begins to frost, then strain into chilled martini glasses. Top each drink with 2 oz of the club soda and garnish with a lime twist.

Black Dahliaimage1 oz mezcal.75 oz Moscatel sherry.5 oz Grand Marnier.5 oz Zwack (spicy, herbal Hungarian liqueur).75 teaspoon fresh lemon juice1 grapefruit twist, for garnish In a mixing glass, combine all of the ingredients. Shake with ice until well chilled and fine strain into a chilled coupe and garnish. Jack Be Nimble (Roka Akor, Chicago)image1.5 oz Appleton Reserve Rum.75 oz Ramazzotti.5 oz Lime Juice.5 oz ginger syrup2 tsp pumpkin purée Shake ingredients until well chilled and staring into a chilled cocktail glass. Sparkling Grappa Sourimagei1.5 oz Rhine Hall grappa.75 oz fresh lemon juice.5 oz simple syrup.25 oz orange liqueurCava Shake the first four ingredients and strain over ice. Top with cava. Jakku 752 oz Champagne.5 oz Lime juice1 oz Jalapeño-infused blanco Tequila1 barspoon Simple syrup

Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Top up with Champagne. Stir gently.

Check Your Zipper1.5 oz Light Rum.75 oz Lemon juice.75 oz Orange liqueur Shake ingredients with ice until well chilled. Fine strain into a chilled cocktail glass and garnish with a lemon peel. Champagne Cobbler1 oz Orange Juice1 oz Pineapple juice.75 oz Maraschino liqueur4 oz Champagne Add the orange juice, pineapple juice and maraschino liqueur to a mixing glass and stir to combine. Add the Champagne and fill with ice. Stir again gently and strain into a Champagne flute. Moonlight1.5 oz Gin.75 oz orange liqueur (Cointreau).5 oz creme de violette.5 oz lime juice Shake with ice until well chilled and fine strain into a chilled cocktail glass. Fix Me Up1 oz Sazerac 6 Year Rye1.5 oz Amontillado Sherry.5 oz Lemon Juice.5 oz Orange juice.75 oz Orgeat2 dashes Angostura bitters.75 oz club soda Quickly shake all ingredients but the club soda, then strain into a snifter over a large ice cube. Add club soda. Beginner's Luck1 oz Aged Rum1 oz Blanco Tequila.75 oz Cocchi Americano.75 oz Aperol2 dashes Cocoa BittersOrange Twist Combine in a mixing glass with ice and stir until well chilled. Strain into a chilled cocktail glass. Express the oils from the orange peel and rub around the rim of the glass and discard. Negroni Sbagliato1 oz Campari1 oz sweet vermouth1 oz chilled Prosecco Add the Campari, sweet vermouth, and Prosecco to a chilled highball glass. Add ice and stir gently. Garnish with the lemon twist and serve.

Leftover Apple Pie Milkshake1 slice apple pie2 scoops vanilla ice cream.5 cup apple cider.25 cup apple jack (optional) Blend all the ingredients together. Christmas Milkshake1 cup Whole Milk3 cinnamon sticks.75 oz coffee liqueur1 oz caramel sauce1 scoop vanilla ice creamground nutmegcoffee liqueur and brown sugar to decorate glasses Heat milk and cinnamon to just below simmer (must not boil). Remove from heat, cover and let stand for 15 minutes. Add the coffee liqueur to the milk and mix. Place plastic wrap on top of the milk so that no skin forms and refrigerate for about 4 hours. Dip the glass rim into some of the coffee liqueur and then press against the sugar to coat the rim of the glass. Place a heaped tablespoon of caramel sauce in the bottom of the glass. Gently pour the cinnamon milk up to .75 of the glass. Spoon a scoop of vanilla ice cream on top and sprinkle with some nutmeg and serve. Mint Cookies and Cream Milkshake1 cup Oreos.25 cups Milk1 pint Mint Chip Ice Cream Soak the cookies in the milk until soft, then blend the cookie mixture with the ice cream. Serve topped with crushed up cookies. Banks Milk Punch1.5 oz Whole milk1 oz Banks 5-Island Rum1 oz Rémy Martin VSOP Cognac.75 oz Honey syrup1 dash vanilla extract Add all the ingredients to a shaker and fill with ice. Shake, and strain into two chilled punch cups. Garnish with freshly grated nutmeg. Peppermint Bark Milkshake (via)2 cups vanilla ice cream1 cup milk1/3 cup chopped peppermint barkToppings: whipped cream and extra chopped peppermint bark Put the the ice cream, milk, and chopped peppermint bark in a blender and blend until smooth. Pour into glasses, and garnish with whipped cream and extra peppermint bark. Serve immediately.

Dangerous Affair1 oz Gold rum.5 oz Jamaican rum, Smith & Cross.5 oz  Creme de Peche.5 oz Sweet vermouth, Carpano Antica Formula.25 oz Campari.25 oz Lemon juice1 ds Bitters, Fee Brothers Lemon Stir all except bitters with ice. Garnish with orange peel. 1 drop of lemon bitters on top. Brooklyn2 oz rye or other whiskey1 oz dry vermouth.25 oz maraschino liqueur.25 oz Amer Picon, or a few dashes Angostura or orange bitters Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass. Blushing Betty1 oz fresh juice from 1 pink grapefruit1.5 oz bourbon.5 oz simple syrup Fill a cocktail shaker 2/3 full with ice. Add grapefruit juice, bourbon, and simple syrup. Shake vigorously until well chilled, about 20 seconds. Strain into ice-filled rocks glass, garnish with grapefruit wedge if desired. Sweet and Vicious2 Fuji Apple Slices2 oz Rye.5 oz Dry Vermouth.5 oz Amaro Nonino1 tsp Maple Syrup Muddle the apple slices. Add the remaining ingredients and stir with ice. Double strain into a coupe and garnish with an apple fan. Overhead Smash1/2 Strawberry2 Cucumber wheels1.5 oz Tanqueray London Dry Gin.5 oz Bonal Gentiane-Quina.5 oz CArpano Antica Formula Vermouth.75 oz Lemon Juice.25 oz Oregeat.25 oz Ginger syrup1 dash Angostura Bitters1 dash Orange BittersClub SodaGarnish: 1 Cucumber ribbon, 1 mint sprig, and 1 or 2 drops of Angostura Bitters In a shaker muddle the strawberry and cucumber wheels. Add the remaining ingredients (except the club soda) short shake with ice, then strain into a high ball glass filled with ice cubes. Top with club soda. Garnish with the cucumber ribbon and mint sprig, then dash the bitters on the mint. Serve with a straw.

Bitters & Smoke (Portland Hunt & Alpine Club)1 oz Tequila1 oz Cynar.5 oz Fernet Branca.5 oz mezcal Add ingredients to a mixing glass and stir with ice to chill. Strain into a chilled glass; garnish. Red Velvet (PDT)2 oz coconut water1 oz Bulleit Bourbon.25 oz John D. Taylor’s Velvet FalernumPeychauds Bitters Stir with ice, then strain into a chilled coupe. Float 4 dashes of Peychaud’s Bitters over the surface. Lonesome Dove1.5 oz Bourbon1 oz Lemon juice1 oz Honey syrup.25 oz Allspice Dram5 Blackberry Combine lemon and blackberries. Muddle. Add remaining ingredients. Shake. Serve in rocks glass over ice. Black Bird Shot.5oz Jamieson (or Irish whiskey).5oz Amaro Montenegrosplash of Fernet Branca Pour ingredients into a glass! Can be batched and kept chilled, but there is more flavor at room temperature.

The Money Penny2 oz dry gin.75 oz fresh grapefruit juice.5 oz dry vermouth.25 oz rich simple syrup (2:1)1 dash Grapefruit Bitters Shake ingredients with ice until well chilled and strain into a chilled cocktail glass. Garnish with a grapefruit twist. Triple DaiquiriTop: Standard Daiquiri1.5 oz White Rum1 oz Lime juice.5 oz Simple syrup Middle: Hemmingway Daiquiri2 oz White rum.75 oz fresh grapefruit juice.5 oz fresh lime juice.25 oz Marschen liqueur.25 oz simple syrup Bottom: Anejo Daiquiri1.5 oz Aged Rum1 oz Lime Juice.5 oz simple syrup With each drink combine over ice and shake until well chilled. Fine strain into chilled coups, and stack the glasses from bottom to top. Macadamia Nut Chi Chi4 oz Vodka2 1/2 oz macadamia nut liqueur8 oz pineapple juice2 oz coconut cream2 cups ice Add all ingredients to a blender. Blend until smooth. Pour into two tiki mugs. Garnish with an umbrella. Sparkling Bourbon Pear2 oz Bourbon Pear Mixer*1.5 oz chilled sparkling wine (from 1 bottle)Ground cloves for garnish Fill each glass with ice, add the bourbon pear mixer and top with sparkling wine. Stir once and sprinkle with ground clove to serve. *Bourbon Pear Mixer1 cup roasted pear puree*2 cups Four Roses Yellow Label Bourbon1/2 cup maple syrup In a pitcher or quart jar, stir together pear puree, bourbon, and maple syrup. Refrigerate until ready to use, up to 4 hours. Stir before serving. *Roasted Pear Puree2 bartlett pears, peeled, cored and sliced into eighths3 1/2 tablespoons fresh juice, from two lemons1/8 teaspoon ground cloves Preheat oven to 375°F (190° Celsius). Arrange the pear slices on a parchment-lined baking sheet and roast until the underside of each slice begins to caramelize, about 20 minutes. Let cool to room temperature. Add to blender with lemon juice and ground clove and purée until very smooth, or purée in a bowl with an immersion blender.

Swollen Gland2 oz Berkshire Mountain Distillers’ Greylock Gin.5 oz orange juice.25 oz Yellow Chartreuse4 dashes Peychaud’s Bitters Shake with ice and fine-strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe.Garnish with a cucumber ribbon on a pick. The Dreamer1 oz Amaro Montenegro.5 oz rye whiskey.75 oz fresh lemon juice.25 oz Demerara syrupGinger beer Shake all ingredients with ice and strain into an ice-filled Collins glass. Top with ginger beer and garnish with an orange slice. Mid-Century Zombie1 oz 151 Demerara Rum1 oz Gold Puerto Rican Rum1 oz Lemon Juice1 oz Light Puerto Rican Rum1 oz Lime Juice1 oz Passion Fruit Syrup1 oz Pineapple Juice1 tsp Demerara Syrup1 Dash Angostura Bitters Shake with crushed ice, pour unstrained into a tall glass and garnish with a mint sprig. Sharky's Revenge.75 oz White Martinique Rhum.75 oz Angostura bitters.75 oz Ginger syrup.75 oz lime juice Shake ingredients until very cold and fine strain into a chilled cocktail glass. Autumn Wassail1.5 oz Louis Royer Force 53° VSOP Cognac.5 oz Santa Teresa 1796 Rum4 oz Wassail Batch*, hot (or 3 oz Wassail Batch, chilled, if serving cold)1 Apple slices or cranberries To serve hot, add the cognac and rum to a Toddy glass and top with the Wassail Batch. Garnish with apple slices or fresh cranberries. To serve cold, add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. *Wassail Batch1 qt Organic apple cider2 cups Unsweetened pomegranate juice.25 cup Sugar1 cup Fresh orange juice.75 cup Fresh lemon juice3 Cinnamon sticks1 tsp Whole cloves1 tsp Whole allspice Combine all the ingredients in a saucepan and bring to a simmer over medium-low heat. Cook for at least 1 hour, stirring occasionally.

Breakfast Martini1.75 oz Navy Strength Gin.75 oz Fresh lemon juice1 spoon Orange marmalade.75 oz Cointreau or Triple sec Shake ingredients with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange twist. The Dernier Mot Cocktail (El Cobre, New York City).75 oz Rhum Agricole.75 oz Green Chartreuse.75 oz Maraschino Liqueur.75 oz fresh lime juice Shake until well chilled and double strain into a chilled cocktail glass. No garnish. Boo Radley2 oz Bulleit Bourbon.75 oz Cynar.5 oz Cherry Heering
Lemon or orange peel to garnish Add all ingredients to a mixing glass, add ice, and stir until chilled. Strain into a chilled coupe or cocktail glass. Garnish with a lemon or orange peel. Brandy Alexander2 oz Brandy.5 oz dark Creme de Cacao.5 oz heavy creamwhole nutmeg Combine brandy, crème de cacao, and heavy cream in a shaker with ice and shake vigorously. Strain into a cocktail glass and grate nutmeg over top, to taste.

DIY Orange Soda4 oranges or 2 cups fresh orange juice1 lime1 cup granulated sugarLemon lime seltzer water Zest the oranges and the lime and add all of the zest to a medium sauce pan. Now juice the oranges, adding the juice to the pot. You need 2 cups fresh orange juice. Add the sugar. Bring the mixture to a boil over medium heat. Once at a boil, reduce the heat to a simmer and cook for about 8 to 10 minutes, or until the syrup has reduced by about 1/3. Remove the syrup from the stove and let cool slightly. Pour the syrup through a fine mesh strainer into a glass jar. Discard the pulp and zest from the strainer and place the jar in the fridge until the liquid is cold, about one hour. When you're ready for a drink, mix one part syrup and two parts seltzer in a glass filled with ice. Stir it up and serve with an orange slice if desired. Enjoy! Vieux Carre.75 oz rye whiskey.75 oz sweet vermouth.75 oz cognac2 dashes Peychaud's bitters2 dashes Angostura bitters1 barspoon Benedictine2 lemon twist, for garnish Stir all the liquids in a mixing glass filled halfway with ice. Strain into a rocks glass filled with ice. Garnish with a lemon twist. Bienvenidos1.5 oz Mezcal.75 oz Lime juice.75 oz Coffee liqueur Stir with ice until well chilled and strain into a cocktail glass. Garnish with a lime twist. John Collins1.5 ounces bourbon whiskey1 ounce lemon juice.5 ounce sugar syrupClub sodaMaraschino cherry for garnishOrange slice for garnish Pour the bourbon, lemon juice, and sugar syrup in a collins glass with ice cubes. Stir thoroughly. Top with club soda. Garnish with a cherry and orange slice.

Cienfuegos Shake6 mint leaves.75 oz simple syrup
2 oz aged rum.5 oz Bénédictine
1 oz fresh lime juice
3 dashes Angostura In a shaker, muddle the mint with the simple syrup. Add the remaining ingredients, shake with ice to chill and double strain into a chilled coupe. Hot Lemon Rum Toddy1 cup hot waterJuice of .5 lemon1 teaspoon fresh lemon zest
1 Pinch freshly grated nutmeg.5 cinnamon stick1 tablespoon fresh ginger, peeled and sliced (cherry-tomato size).5 teaspoon butter2 tablespoons brown sugar1 oz dark rum In a small pot over medium heat place all ingredients except rum. Simmer for about 5 minutes. In a large mug pour about 1-2 fingers of dark rum. Pour contents of small pot through a strainer into the mug. Serve hot. Naked And Famous.75 oz mezcal.75 oz Aperol.75 oz Yellow Chartreuse.75 oz fresh lime juice Combine all ingredients in a shaker, add ice and shake until well chilled. Strain into a chilled cocktail glass. Garnish with a lime wedge. Transformation2 oz light rum1 oz orange juice2 oz blackberry Brandy2 oz strawberry puree1 cup ice Pour all ingredients into a blender and blend until the drink has reached a smoothie-like consistency. Pour into a large glass and serve.

Trick Or Negroni1 oz gin1 oz sweet vermouth1 oz Gran Classico or Campari1 large eggOrange peel Dry shake all ingredients and then add ice and shake vigorously. Fine strain into an empty, chilled rocks glass. Garnish with the peel. Bloody Orange Cocktail1 oz vodka.5 oz Licor432 oz Orangina.75 oz raspberry syrup*orange wedge for garnishplastic syringes (available at party stores) Fill syringe with raspberry syrup. Add vodka and Licor43 to a shaker with ice, shake until very cold (about 20 seconds). Add Orangina and stir. Pour into ice filled glasses, garnish with the orange wedge and place filled syringes in drinks. *Raspberry SyrupPuree 2 cups of fresh raspberries in a food processor. Press the puree through a fine mesh strainer to extract the pulp, then discard the seeds. Place the puree in a small saucepan with 1/4 cup of sugar. Heat over medium-low heat, stirring frequently until thick and dark (about 10 minutes) and let cool. Black Martini2 oz Black Vodka.5 oz Dry VermouthOrange peel for garnish Stir ingredients with ice until well chilled and strain into a chilled cocktail glass. Red Hook2 oz rye whiskey.5 oz Punt e Mes or other sweet vermouth.25 to .5 ounce maraschino liqueur Pour ingredients into a shaker with a generous handful of ice. Stir briskly until well chilled. Strain into a cocktail glass and serve.

The Legend Continues (Péché, Austin)1 oz dark rum1 oz coffee liqueur (Jenkins uses St. George Spirits’ NOLA Coffee Liqueur).75 oz fresh orange juice.5 oz orgeat1 whole egg (pasteurized if you like) Shake the rum, coffee liqueur, orange juice, orgeat and egg together until the ingredients are emulsified. Add ice and shake to chill. Strain into a coupe and garnish with espresso beans. Permanent Holiday (Isla, Austin)1 oz bourbon1 oz Averna amaro.5 oz Licor 431 oz grapefruit juice.5 oz passion fruit syrup.5 oz fresh lime juiceGrapefruit peel and mint sprig for garnish Combine all ingredients in a shaker. Add crushed ice and shake. Pour the contents into a tall glass or tiki mug. Garnish and serve with an umbrella. Zim Zala Bim (Jamie Boudreau)2 oz Reposado Tequila2 tsp Orange Bitters2 tsp St. Germain1 tsp Superfine sugar or simple syruplemon twist Stir the ingredients with ice until well chilled and fine strain in to a chilled cocktail glass. Express the oil from the lemon peel over the drink and discard the peel. Bluejay Tonic1.5 oz Blue Curacao4 oz Tonic Water Build in a collins glass with ice and stir to combine. Garnish with a lime wheel.

Hotel D'Alsace (PDT)2 oz Bushmills Irish Whiskey.5 oz Cointreau.5 oz Bénédictine1 sprig rosemary Muddle the liqueurs and bottom half of rosemary sprig, then add whiskey. Stir with ice until well chilled and fine-strain over one large ice cube in a chilled rocks glass. Garnish with the tip of the rosemary sprig. GT Swizzle2 oz overproof gin.5 oz fresh lime juice.5 oz tonic syrup (or tonic water, to taste)
2-3 dashes tonic bitters (optional)
3 thin wheels fresh lime (save one as garnish) Add liquid ingredients (except bitters) to a Collins glass and fill halfway with crushed ice. Nestle two of the lime wheels against the interior of the glass, and add crushed ice to hold in place and to fill. Use a swizzle stick or a barspoon to swizzle the drink until a thin film of ice coats the outside of the glass. Add more crushed ice to fill, and garnish with the final lime wheel. Dash bitters onto the ice. Serve with a straw. Jet Pilot1 oz Jamaican rum.75 oz gold Puerto Rican rum.75 oz 151-proof demerara rum.5 oz grapefruit juice.5 oz lime juice.5 oz cinnamon syrupdash of Angostura bitters6 dashes Pernod4 oz crushed icecherry for garnish Assemble ingredients in a blender and blend for 5-10 seconds. Pour into a hurricane glass and garnish. Coffee Grog (Jeff Berry)1 sugar cube1 tsp. Don’s Coffee Grog Batter*Pinch of ground nutmegPinch of ground clovePinch of ground cinnamon3 strips orange peel1 strip grapefruit peel6 oz freshly brewed hot coffee (Kona is traditional).5 oz aged Jamaican rum.5 oz 151-proof Demerara rum
1 cinnamon stick Place the sugar, batter, spices and citrus peels in a preheated, heat-proof glass, then add the coffee, stirring until the batter dissolves. Place the rums in a fireproof ladle, carefully ignite with a match, and pour the flaming rum into the glass. Garnish. *Don’s Coffee Grog BatterCombine 1 oz. of softened sweet unsalted butter and 1 ounce of honey with a teaspoon of your favorite vanilla syrup, ½ a teaspoon of allspice dram and 1 teaspoon of your favorite cinnamon syrup. Makes 18 servings.

Bubbaloo2.25 oz Pisco.5 oz Carpano Antica.5 oz Apricot Liqueur3 dashes Peruvian bitters Stir with ice until well chilled and strain into a chilled coupe. Le Metro2 oz Cognac1 oz creme de cassis.5 oz lemon juiceSeveral dashes of Pechauds bittersBrandied cherries for garnish Shake ingredients with ice until well chilled and strain into a chilled cocktail glass with the cherries in it. Blonde Manhattan1.75 oz Moonshine1 oz Carpano Antica.5 oz Cointreau3 dashes Orange Bitters1 lemon twist for garnish. Stir the ingredients in ice until well chilled. Strain into a chilled coupe or over ice in a rocks glass. Garnish. Bloody Orange Cocktail (via)1 oz vodka.5 oz Licor432 oz Orangina.75 oz raspberry syrup*orange wedge for garnishplastic syringes (available at party stores) Fill syringe with raspberry syrup. Add vodka and Licor43 to a shaker with ice, shake until very cold (about 20 seconds). Add Orangina and stir. Pour into ice filled glasses, garnish with the orange wedge and place filled syringes in drinks. *Raspberry SyrupPuree 2 cups of fresh raspberries in a food processor. Press the puree through a fine mesh strainer to extract the pulp, then discard the seeds. Place the puree in a small saucepan with 1/4 cup of sugar. Heat over medium-low heat, stirring frequently until thick and dark (about 10 minutes) and let cool. Zombie Gut Punch (via)10 oz vodka5 oz triple sec2 oz bitters1 cup fresh squeezed blood orange juice2 cups black cherry sodaGrenadine, for rim In a large punch bowl filled with ice, pour vodka, triple sec, bitters, blood orange juice and black cherry soda. Laugh as though you are an evil zombie and stir. Rim each glass with grenadine before filling with punch mixture, and serve. Stagger around menacingly, and threaten to eat strangers' brains.