Watermelon chunks

¾ oz. freshly squeezed lime juice

¼ oz. agave nectar

½ oz. St-Germain elderflower liqueur

2 oz. blanco tequila

Bitters (?)

• 4 parts Rye
• 1 part  Cynar
• ¾-1 part Aperol
• 1 part dry vermouth
• Stir and serve up
• Float 3 to 4 dashes of Scrappy’s lime bitters on top of the drink

• 2 oz Bulleit Rye Whiskey
• ½ oz Aperol
• ½ oz fresh lemon juice
• ½ oz grenadine
• 6-8  mint leaves
• 3 drops of Peychaud’s Bitters for garnish
• 1 mint sprig for garnish

1 ½ oz. bourbon
1 oz. Campari
1 oz. sweet vermouth

• 1 ½ ounces Campari
• ½ ounce Tanqueray gin
• ¼ ounce Cynar
• ¼ ounce Fernet Branca
• 1 ounce Dolin Blanc Vermouth
• 15 drops orange bitters (Fee’s, Regan’s, or a mix)
• 3 orange twists

Fill a mixing glass with ice, add Campari, Tanqueray, Cynar, Fernet, vermouth, and bitters. Stir until well chilled and strain into serving glass. Twist orange peel over drink to to express oils and discard.

• 2 parts gin 
• 2 parts St. Germain
• 1 parts freshly squeezed lime juice
• 1-2 parts simple syrup to taste

Shake in shaker with ice.

1 drink

1 ounce gin (we prefer the classic Plymouth)
½ ounce Campari
½ ounce Cointreau (or triple sec)
½ ounce dry vermouth

• ¾ parts St-Germain
• ¼ part Aperol
• 1 part Gin
• ¼ part fresh lemon
• top with Brut Rosé Sparkling Wine or club soda

Shake first four ingredients with ice and strain into a Champagne flute. Top with Brut Rosé Sparkling Wine, and garnish with an orange peel or twist.

[St Germain Cocktail list]