Champs Elysees

1.5 oz Brandy 1/2 oz Chartreuse 3/4 oz lemon juice 1/2 oz simple syrup 2 dashes Angostura Bitters From Milk & Honey NYC

Pago Pago

1½ oz. amber Puerto Rican rum½ oz. lime juice½ oz. Green Chartreuse¼ oz. white crème de cacao3 cubes pineapple Combine ingredients in a cocktail shaker with ice and shake until chilled.Double strain into a chilled coupe glass. Muddle the pineapple first, or use 1/2 oz pineapple juice.

Normandy Flower

2 oz Calvados4 oz Tonic Water½ oz St Germain Elderflower Liqueur¼ oz Lemon JuiceOrange Peel Combine in a Collins glass over ice.

Expense Account

1 oz Aged Rum ½ oz Calvados ½ oz Bénédictine 1 Dash Absinthe 1 Tsp Maple Syrup 2 Dashes Orange Bitters Swirl the a dash of absinthe in a glass until well-coated. Add the ice and set aside. Combine the remaining ingredients in a mixing glass and gently stir with ice until well-chilled. Empty the

Au Courant Margarita

2 oz tequila 1 oz creme de cassis 2 oz lime juice 1/2 oz triple sec (or to taste) pinch of salt

El Metropolitano

2 oz tequila 1/2 oz orgeat 2-3 dashes chocolate bitters Combine over ice. Named for the hotel at which the Japanese delegation of 1860 stayed, near Jerry Thomas’s bar where the Japanese Cocktail was created.

Creamcicle

2 oz Gin1 oz Aperol1/2 oz vanilla syrup (Torani)1/4 oz lemon juice

Rosebud Motel

2oz Taragon gin1oz lime3/4oz orgeat syrup A more herbaceous than the Hotel Georgia.

The Casino

2oz gin 1/2oz maraschino liqueur 1/2oz lemon juice Dash of orange bitters

Improved Japanese Cocktail

An updated version of Jerry Thomas’s Bar Tenders Guide by Toby Cecchini, Long Island Bar, Brooklyn 2 oz. brandy1 oz. fresh lemon juice1 oz. orgeat3 dashes Peychaud’s bitters