AUTUMN THYME 

Bar Pleiades at The Surrey, New York City

2 oz. vodka
3/4 oz. lime juice
3/4 oz. simple syrup
7 fall raspberries
2 thyme sprigs
1 dash Fee Brothers peach bitters

Muddle raspberries. Combine vodka, lime juice, simple syrup, raspberries, bitters and one thyme sprig in mixer and shake
well. Strain over crushed ice in a rocks glass and add second thyme sprig for garnish.
CHARTREUSE SWIZZLE 

Clock Bar at The Westin St. Francis, San Francisco

1 1/4 oz. green chartreuse 

1/2 oz. velvet falernum*
3/4 oz. fresh lime juice
1 oz. fresh pineapple juice 

Combine all ingredients in a tall glass. Add crushed ice and stir. Garnish with grated nutmeg and mint sprig.

*Falernum is a classic cordial from Barbados that is often rum-based and includes the flavors of lime, ginger, cloves and
almonds.
THE LAST TANGO IN MODENA 

Library Bar at The Hollywood Roosevelt, Los Angeles

2 oz. Hendrick's gin 

1 oz. 25-year-old aged Balsamic vinegar 
3-4 medium strawberries 
St. Germain foam* 

Muddle strawberries with Balsamic vinegar. Add gin and shake. Strain over ice and top with St. Germain foam.

*Foam: Add 1 cup St. Germain, 1 cup egg whites and 1 oz. fresh lime juice into an iSi charger and charge it twice with
N2O and shake well.
KISSYOMAMA

Double A - Mercadito Restaurants, Chicago

1 1/2 oz. Cazadores Reposado tequila 

1/2 oz. Domaine de Canton 
1 oz. mango puree 
2 drops El Yucateco Green Hot Sauce 
4 Thai basil leaves
3/4 oz. lime juice
1/4 oz. simple syrup 

Shake all ingredients (including three basil leaves) with ice and strain in martini glass. Garnish with remaining Thai basil
leaf.

PISCO NUEVO 

Sra. Martinez, Miami

1 1/2 oz. Pisco 

1/2 oz. St. Germain 
1 oz. lychee syrup (simple syrup infused with lychees) 
2 lychee
Juice of 1 orange

In a cocktail shaker, combine lychee, orange juice, St. Germain and pisco. Then add lychee syrup to mix and muddle.
Shake well and strain into rocksglass with crushed ice. Garnish with an orange slice. 
APPLE JULEP 

The Artisan Lounge at The Artisan Hotel, Las Vegas

2 oz. cinnamon and apple infused bourbon

1/2 oz. rock candy syrup 
1/2 oz. fresh sweet and sour mix
Club soda 
10 fresh spearmint leaves
2-3 thin slices of red delicious apple

Muddle mint leaves with rock candy syrup and red delicious apple in the bottom of mixing glass. Add ice, bourbon infusion,
sweet and sour mix and club soda to mixing glass. Gently rock back and forth to combine ingredients. Drop into a highball
glass. Add additional ice as needed. Garnish with a mint sprig.
CLARET SWIZZLE 

Naga, Bellevue, WA (Seattle area)

1 oz. Wray & Nephew Jamaican Overproof Rum

1 oz. Bordeaux Wine Falernum*
1 dash Angostura Bitters
1 oz. fresh lime juice
1 oz. fresh orange juice
1 oz. fresh pineapple juice 

Add all ingredients to a tiki mug or large glass and fill with crushed ice, swizzle to mix and top with additional crushed ice.
Then top with 1 ounce of dry red wine. Garnish with a lime and brandied cherry. 

*Bordeaux Wine Falernum

Reduce 1 bottle of Bordeaux blend red wine over medium heat down to 50% with the zest of 6 limes, 20 whole cloves, 2
oz. lime juice and 1 cup of chopped ginger. Once the wine has reduced, take off heat and allow to cool. Use cheese cloth to
strain and squeeze out last bits. Add 1 tsp. of almond extract and sweeten the remaining liquid with an equal amount of
sugar.
FOX ROSE FIZZ 

DRINKSHOP at W Atlanta - Downtown, Atlanta

2 oz. bonded rye whiskey

1 1/2 oz. club soda
1/2 oz. ginger syrup
1/2 oz. honey syrup
3/4 lemon juice
2 dashes Regan's Orange bitters
2 dashes Angostura bitters
2 slices orange 

Muddle oranges with bitters, juice and syrups in a shaker. Add whiskey. Fill with ice. Shake to chill. Strain over fresh ice in
tall Collins glass. Top with soda. Garnish with flamed orange peel.
THE ROSE HINTED GLASS 

Cure, New Orleans

2 oz. Landy VSOP Cognac

3/4 oz. fresh lemon juice
3/4 oz. Fennel Tea Syrup*
10 drops rose water
2 mint leaves

Combine all ingredients. Shake and double strain. Garnish with mint leaf.

*Fennel Tea Syrup 
Add 1 tablespoon fennel seed to 1 cup hot water and steep 5-8 minutes and strain. Add 1 cup of sugar to tea and let cool.
LUCY LEAVE 

The Franklin Mortgage & Investment Co., Philadelphia

2 oz. raspberry infused brandy

.5 oz. Lillet
.5 oz. demerara sugar 
Cucumber slices
Orange slices 
1 raspberry
Muddle orange slice and cucumber. Shake and strain into Collins glass filled with crushed ice. Garnish with fresh ice,
an orange slice and a raspberry.