Question | Answer |
island mule | 1.5 oz coconut oil washed wheatly vodka .75 lemon juice .75 ginger syrup .5 gifford rhubarb 3x angostera bitters garnish lemon twist and candied ginger mosow mule mug fill with soda |
eastside royal | 1.5oz hendricks 1oz cucumber juice .75 lemon juice .5 mint syrup shake strain collins glass with pepple ice ad 1oz sparkling wine. Garnish sunken lemon wheels, and cucumber wheel on top |
Pineapple Express | 2 oz selvarey rum .75 lime .5 simple 1.5 oz of grilled pineapple juice 8x scrappys firewater bitters 6 dash float angostura torched rosemary shake with rosemary to collins glass with pebble ice garnish -pinapple wedge with tajin, orchid and rosemary sprig |
greyhound to jalisco | 1.5 oz dobel silver tequila .5 oz lime 2oz Hopped grapefruit mix shake and pour over pebble ice collins glass garnish grapefruit slice in tajin |
Los banditos | 1.5 oz dobel silver .75 creyente mezcal .25 strega 1/8 agave 3x absinthe bitters stir and strain into DOF with BFC Garnish :Grapefruit twist |
Benko Gambit | 1oz Jelinek Slivovitz .75 lemon .75 dolin blanc 3/4 oz aperol simple mix 3x rose water Spray DOF with rosewater, shake and strain into glass with BFC garnish rose petal |
Magnus New Move | 1.5 oz linnie aquavit .75 green chartruese .75 lemon .5 orgeat 2 oz almond milk 3x lavendar bitters Collins glass, shake pebble ice Garnish Lavendar Sprig, star anise |
Foothills Julep | 2oz pinenut infused old forrester .5oz apricot gastrique muddled mint 3x angostura bitters muddle 8-10 leaves with gastrique add boubon, and half scoop pebble ice, swizzle garnish mint bouquet, toasted pine nut seed cup. |
Smoke Break | 1.5 buffalo trace bourbon 1.5 Pisco vermouth batch .25 gifford banana 3x angostura bitters stir and strain into a jar over BFC orange twist inside jar, smoking gun, |
forgive and fernet | 1.5 oz fernet .75 lemon juice .75 orgeat .5 chareau aloe vera .5 oz eggwhite dry shake 30 seconds shake with ice and strain into coupe chocolate stick garnish |
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