1.5 oz St. George aged apple brandy
.5 oz El Dorado 15 year aged rum
.75 oz fresh grapefruit juice
.75 oz fresh lime juice
.5 oz B.G. Reynolds rich demerara syrup
~ skinny barspoon Bitter Truth pimento dram
1.5 oz St. George aged apple brandy
.5 oz El Dorado 15 year aged rum
.75 oz fresh grapefruit juice
.75 oz fresh lime juice
.5 oz B.G. Reynolds rich demerara syrup
~ skinny barspoon Bitter Truth pimento dram
1 oz Coeur de Lion Calvados Select
.75 oz St George Rye Gin
1 oz Interrobang Recipe No 47 Sweet Vermouth
.5 oz Rhum Clement Rum Creole Shrubb
2 dashes Bar Keep Fennel Bitters
1 swath of lemon
Glass: Coupe
Stir. Strain. Express oil of lemon. Discard Peel.
That Dill Though....
1.5 oz St. George Terroir Gin
.5 oz Takacho Regal Hawk Sake
.5 oz Suze
.5 oz Small Hand Pineapple Gum Syrup
.25 oz Lemon
1 dash Barkeep Swedish Herb Bitters
pinch Fresh Dill
pinch Quality Sea Salt
Fentiman's Tonic
Method: Shake, double strain on to ice, top with tonic
Glass: Highball/Collins
Garnish: Dill Sprig
Ice: Cubes
1 oz St George Terroir gin
1 oz King's Ginger
3/4 oz Imbue vermouth
St George Absinthe Verte for glass wash
Ginger, razer thin slice, for garnish
Combine first three ingredients and stir until cold and dilution brings everything into balance.
Pour into rocks glass washed with absinthe. Garnish with ginger
2 oz St. George Terrior Gin
.75 oz lime juice
.5 oz celery juice
. 5 oz simple syrup
1 Egg white
Rinse of Pages Verveine du Verte
Garnish: 3 drops Bitter Truth Creole bitters & thin cucumber slice
Add all ingredients to shaker, dry shake, add ice, hard shake. Strain into rinsed coupe. Garnish.
1.5 oz st george botanivore
.5 oz try organic California wheat
.25 suze
.5 pages maurin white vermouth
2 dashes fee rose water bitters
2 dashes barkeeper baked apple bitters
3/4 oz Barsol Pisco Perfecto Amor
3/4 oz St. George Dry Rye Gin
1/4 oz Germain-Robin Apple Brandy
1/8 oz cinnamon syrup
5 drops Bittered Sling Denman Bitters
1.5 oz Banzai Bunny Sparkling Sake
Add all ingredients (except sake) to mixing glass, add ice, stir to proper chill/dilution.
Strain into chilled vintage couple, top with sake.
Express lemon oil on top, and discard peel. Serve.
2 oz Chicago Distilling Shorty's White Whiskey
.75 oz B.G. Reynolds Hand Crafted Vanilla Syrup
4 dashes Bar Keep Organic Lavender Bitters
2 dashes Bar Keep Organic Vanilla BItters
1 sprits of St. George Absinthe (Through an atomizer)
1 sprig of lavender (Bloom not necessary, but ideal)
Combine whiskey, syrup and bitters in mixing glass, then ice and stir. Spray lavender sprig with St. George Absinthe, swath coupe with sprig and leave for garnish. Strain mixture over garnish.
1 oz Junipero
1 oz Barsol Quebranta Pisco
1 oz Amaro Sibilla
1/4 oz simple syrup
Rinse: St George Absinthe
Garnish: mint sprig with 3 drops Fees Orange Flower Water
Stir all ingredients except for rinse and garnish, strain over a chunk/sphere of ice in an old fashioned glass. Garnish with a sprig of mint, with 3 drops of orange flower.
2 oz St. George Agua Libre California Agricole Rum
.5 Kalani Coconut Liquer
.25 Small Hands Pineapple Gum
2 drops Barkeep Saffron bitters
2 dash Bittertruth Chocolate bitters
Stir. Served in a toasted halved coconut.
Garnish: floated hand carved ice ball, saffron threads & edible sparkler flower
1.5oz St. George Spiced Pear Liqueur
1.5oz Maison Surrenne Cognac
1oz lemon juice
Dash of Bitter Truth Aromatic Bitters
Add all ingredients to shaker and fill with ice. Shake vigorously, strain into cocktail glass.
Garnish with twist of lemon.
2.0 St. George Rhum Agricole
0.75 Lime juice
0.75 Small Hands Gum Syrup
0.5 Bitter Truth Falernum
0.5 Lucano Amaro
0.25 Grand Poppy
Dash Bittered Sling Cranberry
2.0 Fentimans Ginger Beer
Whole Egg
In a pint glass add:
1 dash Fee Brothers walnut bitters
2 dashes Bar Keep Chinese Spice, Bitters
.75 oz La Colombe Pure Black Cold Brewed Coffee, cold
.25 oz St George Raspberry Liqueur
.50 oz Luxardo Abano Amaro
1.5 oz Pierde Almas Puritita Verda Mezcal
-Fill with ice and stir 20 times, careful not to over dilute.
- Strain into a chilled Footed Rocks Glass
- Squeeze and orange peel across the top once, discard
- Float one espresso bean