Dutch Kills Bar

1oz. bourbon, 1oz. islay scotch whisky, ¼ oz. maple syrup. one drop of chocolate bitters build in a rocks glass over a rock, and garnish with an orange twist. (abraham hawkins, dutch kills 2010)

1 oz. gin, 1 oz. campari, ¾ oz. fresh lemon juice, ¾ oz. simple syrup. four-to-fi ve grapes shake with ice, and strain into a chilled rocks glass over a rock. garnish with grapes (vincenzo errico, match bar 2000)

½ oz. gin, ¾ oz. fresh lemon juice, ¾ oz. white crème de cacao, ¾ oz. lillet blanc. shake with ice, and strain into a chilled 5 ½ oz. coupe. spray with a lemon twist, and discard the twist. (adapted from the savoy cocktail book by harry craddock, 1930)

1 oz. bourbon, 1 oz. amontillado sherry, ¾ oz. fresh lemon juice, ¾ oz. house-made grenadine. shake with ice, and strain into a chilled 5 ½ oz. coupe. ( adapted from the artistry of mixing drinks by frank meier, 1934)

2 oz. rye whiskey, ½ oz. aperol, ½ oz. sloe gin. two dashes of orange bitters stir, and strain into a chilled 5 ½ oz. coupe. garnish with an orange twist. ( zachary gelnaw-rubin and jamie valleau, dutch kills 2011)

1½ oz. scotch whisky, 1 oz. tawny port, ½ oz. sweet vermouth. stir, and strain into a chilled 5 ½ oz. coupe. garnish with a cherry. originally made with dry vermouth. ( adapted from the savoy cocktail book by harry craddock, 1930)

1 ½ oz. genever, ½ oz. st. germain, ½ oz. fresh lemon juice, 1 oz. fresh grapefruit juice. one barspoon of simple syrup dry shake, and pour into a chilled rocks glass over crushed ice. garnish with an orange wedge. ( karin stanley, dutch kills 2010)

1½ oz. rye whiskey, ½ oz. bonded applejack, ¾ oz. fresh lemon juice, ¾ oz. house-made orgeat. four-to-five dashes of angostura bitters fresh grated cinnamon dry shake, and pour into a chilled highball glass. top with crushed ice, and swizzle. add bitters, swizzle, and top with crushed ice again. grate cinnamon, and serve. (r. boccato and karin stanley, dutch kills 2011)

1 ½ oz. bonded applejack, ¾ oz. fresh lemon juice, ¾ oz. simple syrup. soda water shake with a small piece of cracked ice, and strain into a chilled highball glass over a collins "spear". top with soda water. garnish with an apple fan. (adapted from "esquire drink book" by frederic a. birmingham,1956)

2 oz. anejo rum, ½ oz. fresh lemon juice, ½ oz. house-made ginger syrup. two dashes of angostura bitters soda water shake with a small piece of cracked ice, and strain into a chilled highball glass over a collins "spear". top with soda, and garnish with candied ginger and an orange wedge.

1 oz. fresh orange juice or 1 oz. fresh pineapple juice*

during happy hour

sardinia

umbria, italy

(epernay, france). flute,

1 ½ oz. bourbon, ½ oz. honey syrup. fresh apple cider one teaspoon of house spiced butter combine all ingredients in a tempered mug. steam, and garnish with an apple fan. (abraham hawkins, dutch kills, 2009)

1 oz. bourbon, ½ oz. licor 43. mulled cider sweet whipped heavy cream fresh grated nutmeg combine all ingredients in a tempered mug. steam, fl oat cream, and grate nutmeg. (karin stanley, dutch kills, 2010)

1 ½ oz. irish whiskey two brown sugar cubes espresso sweet whipped heavy cream hot water combine sugar cubes and whiskey in a tempered mug, and lightly muddle. add espresso, and top with hot water. steam, fl oat cream, and garnish with a mint leaf. (adapted from the original 1942 recipe by joseph sheridan at foynes airbase in limerick, ireland) *power's or jameson are recommended, however añejo rum, jamaican rum, tequila reposado, and bourbon are also suggested as substitutes.

rich as an irish brogue

strong as a friendly hand

sweet as the tongue of a rogue

smooth as the wit of the land

1 ½ oz. whiskey, ½ oz. fresh lemon juice, ½ oz. honey syrup. hot water fresh grated cinnamon *rye or bourbon is recommended combine all ingredients in a tempered mug. steam, and grate cinnamon. garnish with a lemon wedge.

1 ½ oz. anejo rum, ¾ oz. honey syrup. one teaspoon of house spiced butter hot water fresh grated nutmeg spiced rum is also recommended combine all ingredients in a tempered mug. steam, and grate nutmeg.

1 ½ oz. spirit of choice, fresh apple cider allspice cinnamon clove lemon zest anejo rum, spiced rum, rye whiskey, bourbon, applejack, and cognac are recommended. combine all ingredients in a tempered mug. steam, and garnish with an apple fan.