Autumn Breeze

• 36

• 1 oz Cognac
• 1 oz Calvados / apple brandy / straight applejack
• 1⁄2 oz Ferrand Orange Curaçao
• 1⁄2 oz Rothman & Winter Orchard Pear liqueur
• 1⁄12 oz Lime juice
• 2 dash Orange Bitters by Angostura

Blah, Blah, Blah!

• 36

• 3 fresh Blackberries
• 1 1⁄2 oz Cognac
• 3⁄4 oz Bénédictine D.O.M. liqueur
• 2 dash Orange Bitters by Angostura

Deauville

• 36

• 3⁄4 oz Calvados / apple brandy / straight applejack
• 3⁄4 oz Cognac
• 3⁄4 oz Cointreau triple sec liqueur
• 3⁄4 oz Lemon juice
• 1⁄6 oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) optional

Fruitstand Sour

• 36

• 3⁄4 oz Lemon juice
• 1⁄2 oz Orange juice
• 1 oz Calvados / apple brandy / straight applejack
• 1⁄4 oz Monin Pineapple Syrup
• 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
• 1 1⁄2 oz Bulleit Bourbon

Gold Medalion

• 36

• 1 1⁄2 oz Cognac
• 1 oz Galliano L'Autentico liqueur
• 1 1⁄2 oz Orange juice
• 1⁄4 oz Lime juice
• 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer optional

Jack-O'-Lantern

• 36

• 1 1⁄2 oz Pumpkin-infused Caribbean blended rum
• 1⁄2 oz Calvados / apple brandy / straight applejack
• 1⁄2 oz St. Elizabeth Allspice Dram liqueur
• 1 oz Apple juice/apple cider
• 5 dash Bob's Ginger Bitters

Manicure

• 36

• 3⁄4 oz Calvados / apple brandy / straight applejack
• 3⁄4 oz Dewar's 12 Year Old Scotch whisky
• 3⁄4 oz Honey herbal liqueur

Mince Pie Manhattan

• 36

• 5⁄6 oz Sazerac Straight Rye
• 5⁄6 oz Cognac
• 2⁄3 oz Heering Cherry Liqueur
• 1⁄3 oz Cointreau triple sec liqueur
• 1⁄3 oz Lucano amaro
• 1⁄12 oz Fernet Branca liqueur

Night Cap (Sloppy Joe's 1935)

• 36

• 3⁄4 oz Cognac
• 3⁄4 oz Tanqueray London Dry Gin
• 3⁄4 oz White crème de cacao liqueur
• 3⁄4 oz Lime juice
• 1⁄6 oz Sugar syrup 'rich'
• 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s optional

Norks Nog

• 36

• 2 oz Bulleit Bourbon
• 1⁄2 oz Cognac
• 1⁄2 oz Luxardo Maraschino liqueur
• 1⁄2 oz Sugar syrup 'rich'
• 1 fresh Egg
• 1⁄3 oz Double cream / heavy cream
• 1 oz Milk

Pleasure to Tell

• 36

• 1 1⁄2 oz Cognac
• 1⁄2 oz Heering Cherry Liqueur
• 1⁄6 oz Disaronno amaretto
• 1⁄3 oz Chilled water omit if using wet ice
• 4 drop Chocolate bitters
• 1 dash Orange Bitters by Angostura

Rose (French style) No. 2

• 36

• 1 oz Tanqueray London Dry Gin
• 1⁄2 oz Kirschwasser (cherry) eau-de-vie
• 1⁄2 oz Heering Cherry Liqueur

Saucy Sue

• 36

• 1 oz Calvados / apple brandy / straight applejack
• 1 oz Cognac
• 1⁄6 oz Luxardo Apricot Albicocca Liqueur
• 1 dash La Fée Parisienne absinthe

Soixante-Quinze (Washington Herald 1915 recipe)

• 36

• 2⁄3 oz Tanqueray London Dry Gin
• 2⁄3 oz Applejack brandy bottled-in-bond
• 1⁄3 oz Monin Grenadine Syrup
• 1⁄6 oz Lemon juice
• 1⁄2 oz Chilled water

Straits Sling

• 36

• 2 oz Tanqueray London Dry Gin
• 1⁄2 oz Bénédictine D.O.M. liqueur
• 1⁄2 oz Kirschwasser (cherry) eau-de-vie
• 1 oz Lemon juice
• 2 dash Orange Bitters by Angostura
• Top up with Thomas Henry Soda Water

Carol in the Rosy Orchard

• 35

• 2⁄3 oz Heering Cherry Liqueur
• 2⁄3 oz Rittenhouse bottled-in-bond straight rye whiskey
• 1⁄3 oz Peachtree peach schnapps
• 1⁄12 oz La Fée Parisienne absinthe
• 2 oz Red grape juice
• 0.42 oz Monin Rose Syrup
• 2⁄3 oz Lemon juice
• 1 oz Chateau du Breuil VSOP Calvados

Diable à Quattre

• 35

• 1 oz Cognac
• 2⁄3 oz Batavia Arrack van Oosten
• 2⁄3 oz Bénédictine D.O.M. liqueur
• 2⁄3 oz White crème de cacao liqueur
• 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s

Ernst Happel

• 35

• 1 oz Tanqueray London Dry Gin
• 1 oz Liquore Strega
• 1⁄2 oz Luxardo Apricot Albicocca Liqueur
• 1⁄2 oz Kirschwasser (cherry) eau-de-vie
• 1 oz Lemon juice
• 2 dash Orange Bitters by Angostura

Kilt Twister

• 35

• 1 1⁄2 oz Applejack brandy bottled-in-bond
• 1 1⁄2 oz Dewar's 12 Year Old Scotch whisky
• 1⁄4 oz Apple Schnapps liqueur
• 1⁄4 oz Chilled water
• 1 dash Peychaud's Aromatic Bitters

La Bouche Reelle (The Real Mouth)

• 35

• 2 barspoon Orange marmalade
• 1 oz Cognac
• 1⁄2 oz Bulleit Bourbon
• 1⁄2 oz Italian red bitter liqueur
• 1⁄2 oz Lemon juice
• 2 dash Orange Bitters by Angostura
• 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
• 1⁄6 oz Sugar syrup 'rich'

Machine Head

• 35

• 1 oz Cognac
• 1 oz Bacardi Carta Blanca Superior White Rum
• 1 oz Bulleit Bourbon
• 1 oz Rothman & Winter Crème de Violette Liqueur
• 1 dash Orange Bitters by Angostura
• 1 dash Angostura Aromatic Bitters
• 1 dash Xocolatl mole bitters
• 3 pinch Lychee rose tea smoked

Omniverse

• 35

• 1 1⁄3 oz Bols Genever
• 2⁄3 oz Bols Blue Curaçao
• 1⁄3 oz Bols Apricot Brandy
• 1 oz Lemon juice
• 1⁄3 oz Monin Elderflower syrup
• Float Vanilla foam
• 3 grind Freshly grated Tonka bean

Peruvian Elder Sour

• 35

• 1 2⁄3 oz BarSol Mosto Verde Italia Pisco
• 1 oz Elderflower liqueur
• 1⁄2 oz Lime juice
• 1⁄3 oz Chilled water omit if using wet ice

Picasso Sour

• 35

• 1 1⁄2 oz BarSol Mosto Verde Italia Pisco
• 1⁄2 oz Cointreau triple sec liqueur
• 5⁄6 oz Lemon juice
• 2⁄3 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
• 1⁄3 oz Sugar syrup 'rich'
• 4 dash La Fée Parisienne absinthe