Tequila Sunrise (original)

1 1/2 oz tequila1/2 oz lime1/4 oz grenadine or pomegranate juice1/8 oz creme de casisPinch of saltFill a collins glass with ice, and top with soda water

Champs-Élysées

1 1/2 oz Cognac1/3 oz Chartreuse2/3 oz lemon juice1/2 oz simple syrup1 dash angostura bitters (from the Difford’s Guide Australia top 99 cocktails list)

Revolver

2 oz bourbon (Bulleit preferred) 1/2 oz coffee liqueur (Tia Maria preferred) 2 dashes Orange bitters Garnish with orange twist A drink created by Jon Santer at Bruno’s in San Francisco

Holly Jolly Fizz

2 oz orange vodka 1 oz pure pomegranate juice 1/2 oz blood orange rosemary simple syrup 1/2 oz lemon Splash of soda water Blood Orange Rosemary Syrup In 1 1/2 cups of water, bring several sprigs of rosemary and the zest of a blood orange to a simmer. Simmer for 5 minutes, then remove from

Widow’s Kiss

2 OZ. APPLE BRANDY1⁄4 OZ. YELLOW CHARTREUSE1⁄4 OZ. BÉNÉDICTINE2 DASHES ANGOSTURA BITTERS

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