Tenzing Coupe Cocktail: The Fairest by Matthew Hunnel

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.

Tenzing Coupe Cocktail: The Mise a feu punch by Carlos Julian

2 oz. Canne bleue
.75 oz. Imbue petal & thorn vermouth
.75 oz. grapefruit juice
.5 oz. lime juice
.5 oz. chareau  aloe liqueur
1 barspoon D'aristi  xtabentum honey liqueur
1 barspoon  Demerara syrup
1 dash bitter truth chocolate

Assembly : combine all the ingredients in a shaker thin , add ice and shake it like a legend , pour into a nice vessel and add ice .

Garnishes:
1-slice of pitalla
1- slice of ate de guallava
St George abssinthe mist

Tenzing Coupe Cocktail: The Temple of the moon by Nandini Khaund.

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.

Tenzing Coupe Cocktail: The imperial act by Jessica Lambert.

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

Tenzing Coupe Cocktail: There she goes again by Julia Momose

2 oz. Nikka Taketsuru Pure Malt 12yr.
1 oz. Satsuma Shiranami Sweet Potato Shochu
3 dashes Bar Keep Fennel Bitters (to rinse)

Combine whiskey and shochu in a mixing glass. Stir gently for 20 to 25 seconds. Strain into a chilled cocktail glass that was rinsed with the fennel bitters. Express orange oils through flame over the cocktail. Garnish with fresh cut lemon swathe.

Tenzing Coupe Cocktail: The Wooden Indian by Michael Page.

1.5 oz Lepanto Brandy Solera Olorosso Viejo
.75 oz  Pages Liqueur Maurin
.5 oz Luxardo Angioletto
2 dashes Bitter Truth Xocolatl Bitters
----------
Cherry Cavendish Tobacco Smoke
Luxardo Cocktail Cherry

Stir cocktail in mixing glass with ice, strain into tobacco smoked Old Fashioned glass, garnish with cherry.

Tenzing Coupe Cocktail: The Orlando #2 Cocktail by Mike Palmer.

1oz Nikka Coffey Grain Whisky
1oz Christian Drouin Calvados Hors D'Age
0.25oz Luxardo Fernet
0.5oz Lustau Solera Gran Reserva Oloroso Sherry
0.25oz Briottet Creme de Noisette
Dash Bittered Sling Crabapple Bitters
Garnish: Orange, fresh sage, clove

Stir with ice, strain into a small old-fashioned glass, express orange rind over glass with a lit match.  Perforate rind with 2 cloves, and pierce with a fresh sprig of sage no larger than 2.5cm on a spike. Rest atop rim of glass and serve.

Tenzing Coupe Cocktail. The Sweet, sweet revenge by Clint Rogers

1.5 oz. No. 3 Gin
.75 oz. Tempus Fugit Gran Classico
.75 oz Lustau Manzanilla 'Papirusa'
.5 oz. lemon
.25 oz Bitter Truth Apricot
-.25 oz. simple (1:1)
5 drop Denman's Bittered Sling (Denman's Blend)
1 oz. Narutotai Ginjo Nama Genshu Sake
Sake is to be served on side in sake glass.
top 6 ingredients are shaken in a mixing tin and strained into empty sake bottle
the guest is to take sake and use cocktail as chaser to complement.  One cocktail in whole.

Tenzing Coupe Cocktail: The Rude Boy by Max Wolod.

1 oz Yoho Brewing Tokyo Black Porter
1 oz goat's milk
3/4 oz Blackwell Rum
3/4oz Luxardo Amaro Albano
3/4oz Luxardo Amaretto di Saschira
3/4oz Luxardo Angioletto
1 Luxardo cherry (garnish)

Shake all ingredients vigorously with good/dense ice in a shaker.
Strain over crushed ice in a cool Collins-ish glass.
Garnish with a cherry.
Drink before foam dies.
Drink another.

BOOM!

Tenzing Coupe Cocktail: The Cold Stare by Peter Vestinos.

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

Tenzing Coupe Cocktail: Susi, Suzette, Susana by Rachael Thompson.

.5oz Varnelli Amaro Sibilla
.5oz- Suze
1.5 oz Anchor Distilling Genevieve
Dash Fees Cherry bitters

Rinse a coupe glass with St. George Absinthe.
Build other ingredients in mixing glass, being sure to go on the skinny side of the measurement with the Suze. Stir and strain into the absinthe-rinsed coupe. Garnish with a Luxardo cherry and freshly expressed lemon zest.

Tenzing Coupe Cocktail: Nessie's Kimono by John Schmaling.

1 oz Glendronach 12 Year
2 oz Otokoyama Junmai Sake
.5 oz Fruitlab Jasmine Liqueur
.25 oz Lemon Juice
.25 oz simple syrup (1:1) or 1 bar spoon caster sugar

Shake all ingredients with ice until well-chilled and fine-strain into a chilled coupe. 10 seconds will be sufficient if using simple syrup; 15 seconds if using caster sugar. Caster sugar is preferred.

2014 Winner of The Tenzing Coupe Cocktail: The Autumnai Daiquiri by Annemarie Sagoi

1.5 oz Clement Rhum Agricole Select Barrel
.5 oz lemon juice
.5 oz Umenoyado Yuzu Sake
.5 B.G. Reynolds Falernum
.5 oz Imbue Petal and Thorn vermouth
.25 Barsol Perfecto Amor
6 drops Bittered Sling Crabapple bitters

Annemarie Sagoi (center) receiving the First Annual Tenzing Coupe award.