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Glass: Colins, Garnish: Long strip Black Salt, Cucumber Roll in glass, Dried Lemon Prep glass Shaker build .50 oz lemon juice .375 oz honey syrup (3:2) .75 oz guava reduction 2.50 oz blend (aperitif wine, aloe liqueur, light rum) Whip shake with 1 oz crushed ice, full discard, cucumber garnish, fill with crushed ice.

Glass: Rocks Ice: 2x2 Cube Garnish: N/A In glass 3oz Batch (medool infused rye whiskey) in bottle in fridge under taps. Technique Pull Glass. Pull Garnish Build In Mixing Tin. Ice Mixing Tin. Stir. Strain. Ice.

Glass: 16oz beer glass Garnish: banana leaf, dehydrated lemon Build In Perlini: 1.0 oz clarified lime 1.0 oz "PMix" blue squeeze (passion fruit, bonal aperitif, demerara) 3 Drops Celery 2 oz water 2 oz Blue Valeiro Batch: (Makrut lime Leaf Infused Cachaca Giffards Blue Curacao)

In Grande Glass 1.00oz Torre Oria Brut Cava 1.00oz Sparkling Water In Tin 2 DR Champagne Acid 5 D rhubarb bitters 1D Lemon Juice 1 oz Clarified Strawberry-elderflower Syrup 2 oz Batch (gin and blanc aperitif wine) Technique 1. Pull Glass. 2. Pull Garnish. 3. Build In Tin. 4. Ice Tin. 5. Fill Glass. HURRICANE GLASS 6. Hard Shake. 7. Strain. 8. Garnish.

Build In Collins Glass: 0.75 oz espresso 0.5 oz of Coco Lopez 0.5 Demerara 2 oz spirit blend Add crushed ice, swizzle. Garnish with grated cinnamon. Spirit blend: Chicory root irish whiskey, cream sherry, masala tea sweet vermouth.

Nick & Nora glass (chilled) Shaker .5 oz egg white .5 oz cinnamon syrup .5 oz lemon juice .75 oz pineapples juuce 1.5 oz Day Walker (spicy tequila) Reverse dry shake, double strain into chilled glass Garnish: grated cinnamon, candied pineapple

Glassware: Collins In Shaker tin: 1 dash saline .5 oz lemon juice .5 oz honey 2:3 2.5 oz milk tea vodka Whip shake with a 1 oz crushed ice until fully dissolved. Open pour into Collins glass. Fill with crushed ice. Garnish: dehydrated lemon wheel _____________________________________________ The best boozy Arnold Palmer you'll ever have. Typically, a blend of tea and lemonade; this cocktail spikes it up by adding vodka to the mix. We soak the 2nd flush darjeeling tea (a super high-quality black tea from India) in vodka overnight, then milk-wash the vodka to remove excess tannin, and bitterness from the tea. Once this is centrifuged, we filter it, and combine with honey, salt, and fresh lemon.

In Tin 1 Dash Saline 1 Dash Pink Peppercorn Tincture 6DR Celery Tincture 0.75oz Herbal Superbloom Syrup 0.75oz Cucumber-Mint Shrub 1.00oz Lime 2.00oz Batch (gin, basil eau de vie) Glass: Collins Ice: Kold Draft Garnish: Flamed Rosemary Dehydrated Lime Wheel Cracked Pink Peppercorn Technique Pull glass. Pull garnish. Build in tin. Ice tin. Hard shake. Double Strain. Garnish.

Ice: Kold Draft Garnish: Lemon Twist/Dehydrated Lemongrass Glass: goblet In Perlini: 4x Drops Saline 10x Drops Citrus Tincture .375oz Clarified Lime .50oz Tonic Syrup 2.00oz Well spirit 3.00oz Water Technique Pull Glass. Pull Garnish. Build in Perlini. Ice Perlini with Kold Draft. Carbonate. Strain Through Perlini. Ice Glass. Garnish.

Garnish: candied pineapple, dehy orange, banana chip In Perlini 3x Drops Saline 3x Drops Cardamom .50oz Clr Lime .50oz Tonic Syrup 1.00oz Soursop Nectar 2 oz Well spirit of choice 3.00 oz Water Cube ice, charge, shake, vent, charge, shake, strain into goblet. Cube ice fill

Couple glass (chilled) Shaker 1 dash saline 5 drops orange flower water .75 oz egg white .375 oz cinnamon syrup 1.25 oz adjusted mandarin-orange juice 2 oz Lucid Dreams batch spirit blend Reverse dry shake Strain into chilled glass Garnish: 5 drops angostura , dehydrated orange wheel

Build in Collins: 0.25 oz simple 1.5 oz adjusted cucumber honeydew juice 1.5 oz mint vodka Swizzle with crushed ice. Garnish: cucumber roll speared with a mint bouquet

Keg Cocktail: Build in grande (hurricane) glass with ice 4D smoked habanero 2.5 oz pour from draft Stir Glass: rocks Ice: kold Draft Garnish: smoked Sishto pepper and Cherry

Glass: hurricane ice: crushed Garnish: Orchid, Dehydrated GF In tin: 3 oz Pour Fill glass with ice Pour on ice

In perlini: 6 Dash Saline tincture 2 Dash Lemongrass tincture 1.0 Water 1.0 clarified lime .75 kiwi .375 lime oleo sacchrum 1.0 Haku 1.0 Midori Glass: Grande (hurricane) Ice: Kold Draft Garnish:Dehydrated Kiwi, Kiwi Boba

Keg Cocktail In glass with KD ice 3oz pour stir Glass: Rocks Ice: Kold Draft garnish: none

In stir tin: 2 Dash Eucalyptus Bitters 1 Dash Saline 1 Clarified Lime .667 (fat half) Herbal Super Bloom 2.5 Spirit Blend Stir with ice, strain into chilled coupe Glassware: Coupe Ice: N/A Garnish: Serrano Slice & Rosemary Sprig Technique 1. Pull glass. 2. Build in shaking tin. 3. Ice mixing tin. 4. Shake. 5. Double Strain. 6. Garnish.

In Tin 6-8L Mint 0.375oz Honey Syrup 0.75oz Apricot-Peach Preserve 0.75oz Lemon 2.50oz Batch Glass: Rocks Ice: Kold Draft (KD) Garnish: 2D Angostura Bitters Mint Bouquet In Glass Rinse Allspice Dram Technique 1. Pull Glass. 2. Pull garnish. 3. Build in tin. 4. Ice tin. 5. Shake. 6. Double Strain. 7. Ice. 8. Garnish.

Turbo Quaker In Tin 0.50 oz Orgeat 2.75 oz Batch 1 Whole Egg Glass: Rocks Ice: 2x2 Cube Garnish: Angostura Bitters Pattern Technique 1. Pull Glass. 2. Pull Garnish. 3. Build In Tin. 4. Ice tin. 5. Wet shake. 6. Strain. 7. Dry Shake. 8. Double Strain. 9. Ice. 10. Garnish.