HOUSE COCKTAILS

HIGH COTTON

Rye whiskey, Pimms No. 1, Dubonnet Rouge, dashes of peach & mint bitters. Stirred & served up with a mint leaf & a lemon twist.
The name for this cocktail is inspired by L.B.J. and the hope for better times to come. Lord only knows, that if were not gonna be $#*%%! in High Cotton, then well soon be making this cocktail up north with Canadian whiskey!

GINGER ROGERS

Gin, fresh mint, ginger syrup, & lemon juice, topped with ginger beer. Served on the rocks in a tall glass with a squeeze of lime.
An adaptation of the Favorite Cocktail from Drinks, (1914), by Jacques Straub

LOPERA

Gin, Dubonnet Rouge, maraschino liquor, & orange bitters. Stirred & served up with an orange peel.

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A turn of the century classic, adapted from The Official Mixers Manual, (1934), by Patrick Gavin Duffy

CASINO

Gin, lemon juice, maraschino liqueur, & orange bitters. Shaken & served up in a cocktail glass with a brandied cherry.
A recipe from The How and When, 1938 by G. F. Marco

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OLD HAVANA

Goslings dark rum, curaao, fresh lemon-lime juice, simple syrup, a splash of orange juice and a touch of orange bitters.

Inspired by The Havana Cocktail taken from the The Savoy Cocktail Book by Harry Craddock, 1930.

CRUSTA

Brandy, maraschino liqueur, curaao, lemon juice, and Angostura bitters. Shaken & served up in a sugar rimmed wine glass with a long lemon twist.
This Big Easy classic originally created by Joe Santini in the 1850s is an arguable precursor to the Sidecar, although we think this adaptation from Heres How (1941), by W.C. Whitfield is a bit of an improvement.

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GALAPAGOS

Pisco, kaffir lime-pepper syrup, lemon-lime juice, & a splash of grapefruit juice. Shaken & served up with sunken brandied cherries.
A Xanadoozle creation named in honor of Kurt Vonneguts modern classic of the same name.

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PERFECT PEAR NEVADA

Vodka, pear brandy, lemon juice, sugar, & a splash of orange juice. Shaken & served up in a cocktail glass with a sugared rim.

Rum, lime juice, simple syrup, Angostura bitters, & a splash of grapefruit juice. Shaken & served up with a lime wedge.
A refreshing rum cocktail adapted from Heres How, (1928), by Judge Jr.

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DAEDALUS

Jameson Whiskey, a whisper of ginger syrup & a touch of orange bitters. Stirred & served up with an orange twist.
A recipe created by Uncle Jack Kelleher of the Gravediggers Bar, Dublin, after he got hit by an early morning Guinness truck and needed a healthy elixir for his pains. Brought to these shores by the Man.

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SAZERAC

Rye whiskey, dashes of Peychauds bitters & a touch of sugar. Stirred & served in a cocktail glass rinsed with Absinthe, lemon twist.
A classic Absinthe cocktail from Famous New Orleans Drinks (1940), by Stanley Clisby Arthur

Like a camel I can go without a drink for seven days - and have on several horrible occasions - Herb Caen