Recipe book

Glass

Goblet

Garnish

None

Serve

≈approximately 100 mL

Dilution

≈approximately 33 mL

• ≈approximately 40 mLGrey Goose Vodka
• ≈approximately 15 mLCointreau
• ≈approximately 10 mLTana modifier (unidentified, floral)Inferred
• ≈approximately 20 mLCranberry juice
• ≈approximately 15 mLApple juice (pressed)
• ≈approximately 10 mLLime juiceInferred

1. Shake all with ice, double strain into a chilled coupe.

The simplest reading of a short vodka sour with the printed fruits. Lime or lemon supplies the acid. Juices are bought, not pressed in house. 6 liqueur and no lime, and 45 ml Grey Goose; this best fit holds 40 ml vodka and adds lime for acid.

None listed

Glass

Mug

Garnish

None

Serve

≈approximately 95 mL

Dilution

≈approximately 26 mL

• ≈approximately 20 mLLuxardo Acqua di Cedro
• ≈approximately 30 mLEspresso
• ≈approximately 15 mLYuzu juice
• ≈approximately 15 mLLicor 43
• ≈approximately 7 mLAgave syrup
• ≈approximately 2 piecesFresh shiso leaf

1. Pull espresso, shake hard with ice and two shiso leaves, double strain, float leaf.

Espresso martini template with citrus; no spirit base listed except liqueurs. Fresh yuzu juice bought bottled. this best fit holds 20, 30 and 7 ml.

None listed

Glass

Wine

Garnish

None

Serve

≈approximately 105 mL

Dilution

≈approximately 26 mL

• ≈approximately 45 mLGlenfiddich 15 Year Solera
• ≈approximately 60 mLClarified orchard baseInferred

1. Stir whisky and base briefly over ice, strain over cube.

The whisky is poured to order and only the fruit, wine and honey are milk-washed. The mocktail would be this base without whisky. The mocktail is the same base. this best fit treats the batch as a clarified fruit, wine and honey base with the Scotch added at service, because a mocktail version is offered and a rum base cannot be reused for a Scotch drink.

None listed

Glass

Highball

Garnish

Tapioca pearls

Serve

≈approximately 200 mL

Dilution

≈approximately 41 mL

• ≈approximately 30 mLKinmen Kaoliang Liquor
• ≈approximately 15 mLMUYU Jasmine Verte
• ≈approximately 4 gHinata Matcha (Kettl), whisked
• ≈approximately 25 mLStrawberry purée
• ≈approximately 45 mLOat milk
• ≈approximately 10 mLLime juiceInferred
• ≈approximately 10 mLSimple syrupInferred
• ≈approximately 30 gTapioca pearls

1. Whisk 4 g matcha with a splash of warm water until smooth.
2. Add Kaoliang, jasmine liqueur, strawberry purée, oat milk, lime and syrup with ice and shake hard.
3. Spoon tapioca pearls into a Collins glass, add fresh ice and strain over.

A bubble tea drink maker is built the way tea shops make it: whisked matcha, milk, fruit, pearls. The shaken build gives a pale-green milky body with strawberry note, and lime lifts the oat milk and purée, which would otherwise read flat. Lime provides acid. this best fit holds 25 and 45 ml with lime and syrup added for balance.

None listed

Glass

Highball

Garnish

Roasted pecan

Serve

≈approximately 145 mL

Dilution

≈approximately 44 mL

• ≈approximately 30 mLCampari
• ≈approximately 15 mLItalicus Rosolio di Bergamotto
• ≈approximately 10 mLCaramel syrup
• ≈approximately 30 mLGrapefruit juice
• ≈approximately 60 mLTonic water

1. Add Campari, Italicus, caramel syrup and grapefruit juice to a tin with ice and shake briefly.
2. Strain over fresh ice into a highball, top with 60 ml tonic, and garnish with roasted pecan.

Campari with grapefruit and tonic is a known bittersweet long-drink structure, and caramel with pecan supplies the nutty, burnt sugar note the name and garnish point to. Fresh grapefruit juice keeps the bitterness sharp. Fresh grapefruit juice.

None listed

Glass

Rocks

Garnish

Walnut

Serve

≈approximately 130 mL

Dilution

≈approximately 30 mL

• ≈approximately 30 mLDon Fulano Blanco Tequila
• ≈approximately 20 mLBarsol Quebranta Pisco
• ≈approximately 40 gBanana
• ≈approximately 20 mLCoconut cream
• ≈approximately 15 mLPopcorn syrupInferred
• ≈approximately 1 dashWalnut bittersInferred
• ≈approximately 15 mLLime juiceInferred

1. Add banana, coconut cream, popcorn syrup, lime, tequila, pisco and a dash of walnut bitters to a blender cup with a scoop of ice and blend briefly, or muddle banana and shake hard.
2. Strain over a large cube in a rocks glass with a frozen walnut half in the ice.

The card lists banana, coconut, popcorn and walnut, and the press description mentions the walnut ice; a blended creamy banana tiki-style structure with lime for acid matches that list, with the popcorn carried by a syrup. Lime provides acid. Walnut is a bitters or syrup. this best fit adds lime and a popcorn syrup.

• dairy
• tree nuts

Glass

Nick and Nora

Garnish

None

Serve

≈approximately 120 mL

Dilution

≈approximately 32 mL

• ≈approximately 30 mLPatron Silver Tequila
• ≈approximately 10 mLLuxardo Acqua di Cedro
• ≈approximately 10 mLMezcal Ayuuk Espadin
• ≈approximately 15 mLKabosu juice
• ≈approximately 20 mLBell pepper juiceInferred
• ≈approximately 20 mLKiwi puréeInferred
• ≈approximately 2 gFresh wasabi
• ≈approximately 10 gCharred shishitoInferred

1. Muddle 2 g fresh wasabi in a tin.
2. Add tequila, Acqua di Cedro, mezcal, kabosu, bell pepper juice and kiwi purée with ice and shake hard.
3. Double strain over ice in a rocks glass and garnish with a charred shishito.

The card lists green vegetable and fruit components and a charred pepper garnish; fresh juices with wasabi muddled into the shake would give a green, spicy, citrusy drink with light smoke from the mezcal. Fresh juice. this best fit holds 30, 10, 10, 15, 20 and 20.

None listed

Glass

Nick and Nora

Garnish

Olive and makrut lime leaf

Serve

≈approximately 80 mL

Dilution

≈approximately 19 mL

• ≈approximately 45 mLRoku Gin
• ≈approximately 15 mLAltamura Vodka
• ≈approximately 10 mLOlive-fennel-makrut brineInferred
• ≈approximately 5 mLDry vermouthInferred
• ≈approximately 1 pieceCastelvetrano olive

1. Add gin, vodka, olive-fennel-makrut brine and dry vermouth to a mixing glass with ice.
2. Stir for 25 seconds, strain into a chilled Nick and Nora, and garnish with a Castelvetrano olive and makrut lime leaf.

A dirty martini built with a savoury brine plus fennel and lime leaf matches both the card's olive/fennel/makrut list and the Nick and Nora glass, and the vodka-gin split softens the gin. A small vermouth measure is the usual martini balance. Brine. this best fit takes them as a brine and adds dry vermouth.

• sulphites

Glass

Rocks

Garnish

None

Serve

≈approximately 120 mL

Dilution

≈approximately 36 mL

• ≈approximately 40 mLRon Diplomatico Planas
• ≈approximately 15 mLCampari
• ≈approximately 50 mLClarified pineapple-banana-taro baseInferred
• ≈approximately 15 mLCold brew coffee

1. Add rum, Campari, 50 ml clarified base and cold brew to a tin with ice.
2. Shake lightly for 5 seconds and strain over one large cube in a rocks glass.

The batch only holds the fruit and milk; spirits stay at the rail. The card names a batch yet the drink includes Campari, which would not hold in clarified punch; keeping rum and Campari fresh with a clear tropical base gives milky-smooth pineapple, banana and taro with bitter lift. Base separate. this best fit treats the batch as a clarified tropical base with the rum and Campari added at service.

None listed

Glass

Rocks

Garnish

Palo santo smoke

Serve

≈approximately 85 mL

Dilution

≈approximately 19 mL

• ≈approximately 60 mLGlenfiddich 12 Year Original
• ≈approximately 10 mLMUYU Vetiver Gris
• ≈approximately 5 mLB&B / D.O.M. Benedictine
• ≈approximately 2 piecesFresh shiso leaf

1. Muddle two shiso leaves gently in a mixing glass.
2. Add whisky, Vetiver Gris and Benedictine with ice and stir 30 seconds.
3. Strain over one large cube in a rocks glass, then ignite a palo santo stick and cover the glass to catch the smoke.

A whisky stirred drink with herbal liqueurs and palo santo smoke matches the card, and shiso gives the green aroma. The ratio is a spirit-forward old fashioned shape. Shiso. this best fit holds 5 ml.

None listed

Glass

Rocks

Garnish

Sage leaf

Serve

≈approximately 90 mL

Dilution

≈approximately 19 mL

• ≈approximately 30 mLIlegal Joven Mezcal
• ≈approximately 20 mLCampari
• ≈approximately 20 mLCocchi Americano
• ≈approximately 7 mLCascara syrupInferred
• ≈approximately 2 piecesFresh sage

1. Add mezcal, Campari, Cocchi Americano, cascara syrup and two sage leaves to a mixing glass with ice.
2. Stir 30 seconds, strain over a large cube, and slap a sage leaf and place it on the rim.

A Negroni-style drink with mezcal, Campari and Cocchi gives smoky bitterness; cascara adds dried-cherry sweetness and sage the herbal top note, matching the card names. Syrup. this best fit holds 30, 20 and 20 ml with a cascara syrup.

• sulphites

Glass

Highball

Garnish

None

Serve

≈approximately 140 mL

Dilution

≈approximately 39 mL

• ≈approximately 30 mLDewar's 12 Year Blended Scotch
• ≈approximately 15 mLLaphroaig 10 Year Scotch
• ≈approximately 15 mLCelery juice
• ≈approximately 10 mLKale juice
• ≈approximately 20 mLApple juice
• ≈approximately 5 mLLemon juiceInferred
• ≈approximately 60 mLSoda water
• ≈approximately 2 dashesWalnut bitters
• ≈approximately 0.5 piecesWalnut piece

1. 1.
2. Fill a chilled highball with fresh cubes.
3. 2.
4. Pour 30 ml Dewar's 12 and 15 ml Laphroaig over the ice.
5. 3.
6. Add 15 ml celery, 10 ml kale and 20 ml apple juice from the day's press, then 5 ml lemon.
7. 4.
8. Top with 60 ml soda.
9. 5.
10. Give one gentle stir, add two dashes walnut bitters on top and set the walnut piece on the rim.

The card prints celery, kale and apple as separate items and the owner juices daily^{40EV-40No note on record for this item.}, so pressing them each afternoon and building into the highball reproduces a fresh, vegetal highball. Built over ice with the day's juice, per the card's technique; the alternative lane's shaken version is not carried. this best fit holds 10 ml Laphroaig and a small acid and syrup correction because green juice alone is neither sweet nor acid enough. Daily press is practical in a basement kitchen with a prep line.

• tree nuts
• celery

Glass

Rocks

Garnish

None

Serve

≈approximately 120 mL

Dilution

≈approximately 36 mL

• ≈approximately 40 mLBacardi Superior Rum
• ≈approximately 30 mLPineapple juice
• ≈approximately 15 mLCucumber juice
• ≈approximately 10 mLLime juice
• ≈approximately 25 mLCream of coconut
• ≈approximately 2 dropsToasted sesame oil

1. 1.
2. Add 40 ml rum, 30 ml pineapple, 15 ml cucumber and 10 ml lime juice and 25 ml cream of coconut to a mixing glass.
3. 2.
4. Aerate with a milk frother.
5. 3.
6. Pour into a tin, add ice and shake hard about 10 seconds.
7. 4.
8. Strain over one large block in a rocks glass.
9. 5.
10. Add 2-3 drops toasted sesame oil on the surface.

A Daiquiri-style shake with the listed juices and cream of coconut matches the card's printed ingredients and quantities, with sesame oil as a surface aroma. Quantities are the Cocktailarium page's; The 2016 competition version^{1850EV-1850No note on record for this item.} used coconut liqueur and less lime and is treated as the origin, not today's drink. Cream of coconut is a bought product (Coco Lopez style).

• dairy
• sesame

Glass

Coupe

Garnish

Herb leaf

Serve

≈approximately 120 mL

Dilution

≈approximately 25 mL

• ≈approximately 30 mLKurokirishima Imo Shochu
• ≈approximately 60 mLClarified milk punch batch
• ≈approximately 10 mLLustau Fino Sherry

1. 1.
2. Add 30 ml shochu, 60 ml milk punch and 10 ml fino to a mixing glass.
3. 2.
4. Add ice and stir about 20 seconds until cold.
5. 3.
6. Strain over a large cube in a rocks glass.
7. 4.
8. Skewer an olive and a ham curl across the rim.

The card's one clarified milk punch batch carries the melon and the savoury ham and cheese elements, with only the spirit and fino measured at service, which is how a short card with many batches would be run. this best fit holds the fruit and savoury elements inside a larger batch and finishes with shochu and fino. The olive is probably the garnish rather than a measured ingredient. Garnish is a guess built from the printed olive and jamon. Milk quantity is a fraction of the batch.

• dairy
• sulphites

Glass

Rocks

Garnish

Cherry tomato

Serve

≈approximately 120 mL

Dilution

≈approximately 30 mL

• ≈approximately 30 mLPatron Silver Tequila
• ≈approximately 60 mLClarified milk punch batch
• ≈approximately 10 mLCoconut cream

1. 1.
2. Add 30 ml tequila, 60 ml punch batch and 10 ml coconut cream to a tin.
3. 2.
4. Add ice and shake hard about 10 seconds.
5. 3.
6. Strain over a large cube in a rocks glass.
7. 4.
8. Crush a few roasted peanuts over the top.

Putting the whole tamarind, kumquat, tomato, fish sauce and peanut dressing into the clarified batch matches the card's single batch and gives a clear, silky drink with coconut cream added at service. this best fit folds the dressing into a 60 ml batch. The same clarified batch id P-09 is used by the card for several Coop drinks; whether each drink has its own batch is open. Garnish is a guess.

• dairy

Glass

Coupe (low martini glass)

Garnish

None

Serve

≈approximately 105 mL

Dilution

≈approximately 30 mL

• ≈approximately 30 mLDon Fulano Blanco, parmesan and toast infused
• ≈approximately 10 mLLime-basil cordial
• ≈approximately 5 mLOolong tea honey
• ≈approximately 40 mLClarified tomato water
• ≈approximately 15 mLEgg white

1. 1.
2. Add 30 ml infused tequila, 10 ml lime-basil cordial, 5 ml oolong honey, 40 ml tomato water and 15 ml egg white to a tin without ice and dry shake 8 seconds.
3. 2.
4. Add ice and shake hard about 10 seconds.
5. 3.
6. Double strain into a chilled coupe.
7. 4.
8. Lay the rice-paper print on the foam.

An overnight cheese and toast infusion with clear tomato water gives savoury parmesan and toast notes under a bright lime-basil sour with a foam, which fits the printed items and the rice-paper garnish. Preps beyond the infusion are inferred.

• egg

Glass

Rocks

Garnish

Coppa crisp

Serve

≈approximately 100 mL

Dilution

≈approximately 17 mL

• ≈approximately 55 mLTeeling Small Batch Irish Whiskey, coffee-mushroom butter washedInferred
• ≈approximately 7 mLHouse corn syrup
• ≈approximately 7 mLNonino Nocino Walnut Liqueur

1. 1.
2. Add 55 ml washed Teeling, 7 ml corn syrup and 7 ml nocino to a mixing glass.
3. 2.
4. Add ice and stir about 30 seconds.
5. 3.
6. Strain over a large cube in a rocks glass.
7. 4.
8. Set a coppa chip on the rim.

Infusing coffee and mushrooms into butter and washing the whiskey with it produces a savoury, roasted, rounded stirred drink matching the card's printed ingredients. this best fit holds 55 ml and 7 ml each, a smaller modifier dose for a stirred drink in the glass. Mushroom is in the butter, so the spec's separate wild mushroom unit is the coppa-chip or garnish side only. Quantities estimated from an Old Fashioned template.

• dairy
• tree nuts

Glass

Rocks

Garnish

Thai tea sorbet pop

Serve

≈approximately 95 mL

Dilution

≈approximately 26 mL

• ≈approximately 30 mLSonbi Gin
• ≈approximately 15 mLIlegal Joven Mezcal
• ≈approximately 25 mLGreen curry batch
• ≈approximately 15 mLLime juice

1. 1.
2. Chill a coupe.
3. 2.
4. Add 30 ml gin, 15 ml mezcal, 25 ml green curry batch and 15 ml lime juice to a tin.
5. 3.
6. Add ice and shake hard about 10 seconds.
7. 4.
8. Fine strain into the coupe.

A clarified green curry cordial with coconut makes a clear Thai-curry sour, matching the card's coconut and curry flavours in a coupe. this best fit holds 25 ml with the same 15 ml of lime. The batch is cooked and cooled, and coconut cream or milk is assumed to be in it. Coconut likely in the batch.

None listed

Glass

Rocks

Garnish

Gold flakes

Serve

≈approximately 110 mL

Dilution

≈approximately 36 mL

• ≈approximately 40 mLBacardi Reserva Ocho Rum
• ≈approximately 25 mLMango puree
• ≈approximately 25 mLSticky rice batch
• ≈approximately 10 mLPu'er tea concentrate
• ≈approximately 10 mLCold brew coffee
• ≈approximately 10 mLCoconut cream
• ≈approximately 1 mLWakame salineInferred

1. 1.
2. Chill a coupe.
3. 2.
4. Add 40 ml rum, 25 ml mango puree, 25 ml rice batch, 10 ml pu'er concentrate, 10 ml cold brew, 10 ml coconut cream and 1 ml wakame saline to a tin.
5. 3.
6. Add ice and shake hard about 12 seconds.
7. 4.
8. Fine strain into the coupe.

A sticky rice and coconut batch with pu'er-flavoured rum, coffee and mango gives a rich, tropical sweet-savoury coupe consistent with the card's items. this best fit uses rum 40 ml and rice batch 25 ml with coconut cream 10 ml. Wakame is a salt-and-umami seasoning, here as a trace saline, not a garnish. Wakame as a salt.

• dairy

Glass

Goblet

Garnish

House-made chocolate sandwich cookie

Serve

≈approximately 105 mL

Dilution

≈approximately 32 mL

• ≈approximately 35 mLBarley tea vodka (Grey Goose)
• ≈approximately 60 mLFrench toast mix
• ≈approximately 10 mLBrown sugar syrup

1. 1.
2. Chill a coupe.
3. 2.
4. Add 35 ml barley tea vodka, 60 ml French toast mix (shaken in its bottle first) and 10 ml brown sugar syrup to a tin.
5. 3.
6. Add ice and shake hard about 10 seconds.
7. 4.
8. Strain into the coupe.
9. 5.
10. Rest the house Oreo on the rim.

The bar's own published ratios (35 ml vodka, 60 ml of a milk, maple-toast and egg mix, 10 ml syrup) make a shaken flip that matches the card's items; only the three small component formulas are reconstructed. Quantities, the mix formula and the method are published^{1910EV-1910No note on record for this item.}; the barley vodka, maple toast mix and brown sugar syrup formulas are estimates. the published recipe replaces it. Serving in a coupe follows the card; the article names a flip glass.

• gluten

Glass

Wine

Garnish

Smoke-filled bubble

Serve

≈approximately 125 mL

Dilution

≈approximately 38 mL

• ≈approximately 45 mLWAKAZE Nigori Sake
• ≈approximately 25 mLSalted-egg-yolk koji custard
• ≈approximately 10 mLPu'er syrupInferred
• ≈approximately 15 mLOat milk
• ≈approximately 30 mLSparkling wine, house pourInferred

1. 1.
2. Add 45 ml nigori, 25 ml koji custard, 10 ml pu'er syrup and 15 ml oat milk to a tin.
3. 2.
4. Add ice and shake about 8 seconds.
5. 3.
6. Strain into a chilled coupe.
7. 4.
8. Top with 30 ml sparkling wine.

A koji and salted egg yolk custard with nigori and a sparkling top gives a rich, savoury-sweet, creamy coupe that matches the card's printed ingredients. this best fit folds koji and salted yolk into a 25 ml custard and tops with 30 ml sparkling. Nigori's own texture is part of the body. Sparkling is the house pour on the list.

• egg
• sulphites

Glass

Tumbler

Garnish

None

Serve

≈approximately 165 mL

Dilution

≈approximately 56 mL

• ≈approximately 30 mLBombay Sapphire Gin
• ≈approximately 35 mLSweet cream
• ≈approximately 20 mLHeavy cream
• ≈approximately 20 mLEgg white
• ≈approximately 15 mLStonefruit puree
• ≈approximately 15 mLWinter melon syrup
• ≈approximately 45 mLSoda water
• ≈approximately 8 mLLime juice

1. Dry shake 20 seconds, add ice, shake, double strain into a chilled coupe, top with soda.

The only published recipe for the drink sets proportions; Lime is the acid Cream and egg white are measured by the dessert-sour template the published 2023 recipe and this best fit differ (see provenance). Lime juice is carried because the current card prints it where the published recipe uses lime bitters.

• dairy
• egg

Glass

Rocks

Garnish

Dorayaki pancake

Serve

≈approximately 100 mL

Dilution

≈approximately 22 mL

• ≈approximately 30 mLKavalan Distillery Select Whisky
• ≈approximately 20 mLSuntory Toki Japanese Whisky
• ≈approximately 15 mLLustau Amontillado Sherry
• ≈approximately 10 gRed bean paste
• ≈approximately 8 gCorn
• ≈approximately 12 mLRoasted barley tea
• ≈approximately 10 mLLychee

1. Stir everything over ice for 25 seconds, strain into a chilled coupe.

It reaches every printed element with one preparation. Red bean and corn go into a single syrup Barley tea is the water this best fit folds them into one house syrup.

• gluten
• sulphites

Glass

Shot glass

Garnish

None

Serve

≈approximately 50 mL

Dilution

≈approximately 6 mL

• ≈approximately 40 mLIlegal Joven Mezcal
• ≈approximately 8 mLPlum
• ≈approximately 1 pieceFresh shiso leaf
• ≈approximately 8 mLWaterInferred

1. 1.
2. Take the batch bottle from the cold well.
3. 2.
4. Pour 50 ml into a chilled shot glass.
5. 3.
6. Place a shiso leaf on the rim or serve with it if the card garnish is used.
7. 4.
8. Pass to the guest.

infusing the leaf and plum with a little water into the mezcal reproduces the smoky, smooth plum and herb read at near-zero service time. Shot volume sells fast enough to batch this best fit holds those and adds water, as the card says the shot is batched. No lemon is carried.

None listed

Glass

Coupe

Garnish

Castelvetrano olive

Serve

≈approximately 110 mL

Dilution

≈approximately 28 mL

• ≈approximately 40 mLIlegal Joven Mezcal
• ≈approximately 12 mLCocchi Americano
• ≈approximately 10 mLItalicus Rosolio di Bergamotto
• ≈approximately 20 mLVerjus
• ≈approximately 5 mLSimple syrupInferred
• ≈approximately 5 mLOlive brineInferred
• ≈approximately 3 piecesFresh shiso leaf
• ≈approximately 1 pieceCastelvetrano olive

1. 1.
2. Lightly muddle shiso in a tin.
3. 2.
4. Add mezcal, Cocchi Americano, Italicus, verjus, syrup and olive brine.
5. 3.
6. Add ice and shake hard 10 seconds.
7. 4.
8. Double strain into a chilled coupe.
9. 5.
10. Garnish with a Castelvetrano olive on a pick.

The name reads as a margarita turned dirty with olive; the card prints mezcal, vermouth-like Cocchi, Italicus and verjus for acid, so a shaken sour with brine and olive is the literal reading and matches the coupe and olive garnish. The margarita side of the name determines the build this best fit follows the card's shaken technique, with a short pour of olive brine as the dirty element.

• sulphites

Glass

Highball

Garnish

Mint sprig and tomato vine

Serve

≈approximately 200 mL

Dilution

≈approximately 42 mL

• ≈approximately 45 mLBacardi Superior Rum
• ≈approximately 30 mLTomatillo
• ≈approximately 15 mLTomato vine
• ≈approximately 8 piecesFresh mint
• ≈approximately 1 pieceMakrut lime leaf
• ≈approximately 10 mLLime juiceInferred
• ≈approximately 40 mLSoda water
• ≈approximately 1 pieceMint sprig and tomato vine

1. Gently muddle mint, add rum, juice, syrup, lime, shake lightly, strain over pebble ice, top with soda.

It is the standard mojito with printed substitutions. Tomatillo carries most acid this best fit adds a small lime measure because tomatillo alone is too mild an acid for a mojito.

None listed

Glass

Coupe

Garnish

Orange peel (not printed)

Serve

≈approximately 100 mL

Dilution

≈approximately 25 mL

• ≈approximately 30 mLLustau Fino Sherry
• ≈approximately 15 mLLustau Amontillado Sherry
• ≈approximately 30 mLDolin Dry Vermouth
• ≈approximately 7 mLSavoia Orancio
• ≈approximately 8 mLBanana
• ≈approximately 8 mLRoasted barley tea
• ≈approximately 1 dashOrange bittersInferred

1. 1.
2. Measure sherries, vermouth, Savoia Orancio, banana syrup and barley tea into a mixing glass.
3. 2.
4. Add a dash of orange bitters.
5. 3.
6. Add ice and stir 25 seconds.
7. 4.
8. Strain into a chilled Nick and Nora.

The name and Nick and Nora glass point to a Bamboo, a sherry and vermouth stirred drink, and the card's fino, amontillado and dry vermouth match the classic while banana and barley tea fit as a syrup and cold brew. Banana and tea in one syrup this best fit holds 30 and 15 and adds more dry vermouth to match a Bamboo.

• gluten
• sulphites

Glass

Rocks

Garnish

Lemon peel (not printed)

Serve

≈approximately 100 mL

Dilution

≈approximately 18 mL

• ≈approximately 22 mLMichter's US*1 Kentucky Straight Rye
• ≈approximately 22 mLPierre Ferrand 1840 Cognac
• ≈approximately 22 mLItalicus Rosolio di Bergamotto
• ≈approximately 7 mLB&B / D.O.M. Benedictine
• ≈approximately 3 gEarl Grey tea
• ≈approximately 2 dashesPeychaud's bittersInferred
• ≈approximately 1 dashAngostura bittersInferred

1. 1.
2. Measure rye, Earl Grey cognac, Italicus and Benedictine into a mixing glass.
3. 2.
4. Add Peychaud's and Angostura.
5. 3.
6. Add ice and stir 25 seconds.
7. 4.
8. Strain over a large cube in a rocks glass.

The name is a Vieux Carré, rye, cognac, sweet vermouth, Benedictine and bitters; the card replaces the vermouth with Italicus and adds Earl Grey, which is most simply an infusion into cognac that adds bergamot tea notes without more bottles. Tea goes into the cognac this best fit gives the tea as an infusion of the cognac and balances against the equal-parts template.

None listed