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

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

Greenham’s Grotto

From the bartender’s bible.  2 ounces gin 1 ounce brandy 1/2 ounce orgeat  1/2 ounce lemon Shake over ice.

hotel georgia

1 fresh egg white 1 3/4 ounce gin 1/2 ounce orgeat 3/4 ounce juice from 1 to 2 lemons 6 drops orange blossom water nutmeg combine and shake without ice for 30 seconds. add ice and shake until cold. sprinkle with grated nutmeg.