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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 ice from the glass and strain the cocktail into it. Garnish with an orange twist or a cherry.

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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 Gin
1 oz Aperol
1/2 oz vanilla syrup (Torani)
1/4 oz lemon juice

Rosebud Motel

2oz Taragon gin
1oz lime
3/4oz 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. brandy
1 oz. fresh lemon juice
1 oz. orgeat
3 dashes Peychaud’s bitters

Mai Tai

• 1 ounce light rum
• 1 ounce dark rum
• 1 ounce lime juice
• 1/2 ounce triple sec
• 1/2 ounce orgeat syrup
• 1/4 ounce simple syrup or Falernum

Twelve Mile Limit

1 oz. rum
½ oz. rye whiskey
½ oz. Cognac
½ oz. grenadine
½ oz. fresh lemon juice

Málaga Milk

A riff on the Oatmilk and Honey cocktail from NYC bar The Spaniard, as relayed by Imbibe.

1 ½ oz. bourbon
¼ oz. crème de cacao
¼ oz coffee liqueur
1 oz. almond milk
½ oz. honey syrup
pinch salt