Anthym Spirit

Grays/ 2013

1 1/2oz James E Pepper rye

3/4oz Rothman & Winter apricot brandy

1/2oz Benedictine

1/4oz Cynar

1 dash Angostura bitters

5 Dashes PourTaste magnolia bitters

Stir all ingredients with ice for 20 seconds.  Strain over large cube, garnish with expressed lemon zest.


Fox Hollow

Grays/ 2013

1 1/2oz DeMontal armagnac

1oz apple butter

3/4oz ginger syrup

1/2oz lemon juice

2 dashes Old Fashioned bitters

Shake all ingredients with ice for 10 seconds.  Strain over fresh ice.  Garnish with apple slice.


Royal Nectar

Grays/ 2013

2oz Pimm's No. 1

1oz Brokers gin

3/4oz cardamom syrup

3/4oz apricot syrup

1/2oz lemon juice

1/2oz lime juice

1" thick disc of cucumber

In shaking tin, muddle cucumber into syrups.  Add all other ingredients, shake with ice for 15 seconds.  Strain over fresh ice, garnish with expressed mint thicket.


Take & Nickel

Two Ten Jack/ 2014

1oz Nikka 12yr Japanese pure malt

1oz Appleton Estate rum

1/2oz Rare Wine Savannah madeira 

1/4oz Cherry Heering

1/4oz Benedictine

1 dash Angostura bitters

1 dash lapsang souchong bitters

Stir all ingredients with ice for 20 seconds.  Strain and garnish with expressed orange zest.



Little Octopus/ 2015

2oz Ara Jan Armenian brandy

1oz Capaletti

1/2oz Old Man guava berry liqueur 

Stir all ingredients with ice for 10 seconds.  Strain neat and garnish with an expressed lemon zest.






Gilded Trophy

Marriott Vanderbilt/ 2016

1 1/2oz James E Pepper rye

1oz Broadbent Auction Reserve port

3/4oz lemon juice

3/4oz simple syrup

4 cubes of pineapple

2 dashes Jerry Thomas decanter bitters

In shaking tin, muddle pineapple into simple syrup.  Add whiskey, lemon juice, simple syrup and bitters.  Shake with ice for 10 seconds and strain over fresh ice into a double old fashioned glass.  Slowly pour port over the back of your bar spoon to top your cocktail.


Powered by PourTaste