What are we pouring tonight?

Brian Kane, Abe Fisher, Philadelphia (2015)

2 oz Rye whiskey (101 proof), 0.5 oz Cynar, 0.25 oz Averna, 0.25 oz Bénédictine

Anthony Schmidt, San Diego (2023)

1 oz Overproof Jamaican rum, 1 oz Campari, 0.75 oz Sweet vermouth, 0.25 oz Oloroso sherry, 5 to 10 Coffee beans

Kitty Bernardo, Paradise Lost, New York (2023)

1.5 oz Gin, 0.75 oz Fino sherry, 0.75 oz Calamansi liqueur

Vintage

1.5 oz Amontillado sherry, 1 oz Genever, 0.5 oz Orange juice, 0.5 oz Lemon juice, 0.75 oz Orgeat, 2 dashes Angostura bitters

Emily Cooper, Blue Bee Bar, Green Turtle Cay, Bahamas

1 oz Jamaican rum, 1 oz Coconut rum, 0.5 oz Apricot liqueur, 1.5 oz Pineapple juice, 1 oz Orange juice, 2 tsp Lime juice, 2 dashes Angostura bitters

Kat Foster, Margot, Brooklyn (2023)

1.5 oz Brown butter-washed rye, 0.75 oz Palo cortado sherry, 0.25 oz Lacto-fermented cherry syrup, 0.25 oz Amaro Pasubio, 0.25 oz Thyme liqueur

Big Brass Rail, Old Waldorf-Astoria, New York (printed in Albert Stevens Crockett's Old Waldorf Bar Days, 1931)

0.75 oz Old Tom gin, 0.75 oz Rye whiskey, 0.75 oz Sweet vermouth, 0.75 oz Cognac, 1 dash Orange bitters

Classic (American South)

2 oz Bourbon, 0.25 oz Simple syrup

Classic (England, 1700s)

1.5 oz Blended Scotch, 0.25 oz Lemon juice, 0.25 oz Honey syrup (3:1), 1 tsp Rich simple syrup, 3 Cloves, 2 oz Boiling water

Here's Looking at You, Los Angeles

1.5 oz Mezcal, 0.75 oz Lime juice, 0.75 oz Salsa roja syrup, 0.5 oz Chile liqueur, 0.25 oz Kümmel

Henry C. Ramos, New Orleans (1888)

2 oz Gin, 0.5 oz Lemon juice, 0.5 oz Lime juice, 1 oz Simple syrup, 1 oz Heavy cream, 1 Egg white, 6 drops Orange flower water, 2 oz Soda water

Classic (printed in Mabel Stegner's Electric Blender Recipes, 1952)

1.5 oz Gold rum, 0.75 oz Lime juice, 0.5 oz Rich simple syrup, 5 Strawberries, hulled

Brian Evans, El Quijote, New York (2023)

1 oz Garnacha, 1 oz Pineapple rum, 0.5 oz Ramazzotti, 0.5 oz Spanish red vermouth, 0.5 oz Cinnamon syrup, 1 tsp Lemon juice, Sparkling nonalcoholic amaro, to top

Victor Morris, Morris' Bar, Lima (1920s)

2 oz Pisco, 0.5 oz Lemon juice, 0.5 oz Lime juice, 0.75 oz Simple syrup, 1 Egg white

Jojo Colona, Attaboy, New York (2025)

0.75 oz Jamaican pot-still rum, 0.75 oz Lemon juice, 0.75 oz Sweetened ginger juice, 0.75 oz Amargo-Vallet

Classic (Mr. Lemon Hart's Tropical Treats, 1973)

1 oz Gold Puerto Rican rum, 1 oz Demerara rum (151 proof), 1 oz Lime juice, 1 oz Grenadine

Jordy Castillo, Jalao, New York (2023)

2 oz Mamajuana, 1 oz Sweet vermouth, 0.25 oz Hazelnut liqueur, 0.25 oz Amaretto, 3 dashes Angostura bitters

Classic (Savoy Cocktail Book), as made by Tobin Shea, Redbird, Los Angeles

2 oz Gin, 0.75 oz Lemon juice, 0.75 oz Crème de noyaux, 0.5 oz Simple syrup, 2 dashes Orange bitters, 2 dashes Angostura bitters

Darryl Chan, Bludorn, Houston (2022)

1.5 oz Japanese whisky, 0.75 oz Cynar, 0.75 oz Yuzu juice, 0.5 oz Star anise syrup, 3 drops Root beer bitters (optional)

Classic (Rome, 1950s)

1.25 oz Gin, 0.75 oz Dry vermouth, 0.25 oz Campari

Thomas Eslinger, Death & Co, Los Angeles (2021)

1.5 oz Rainwater Madeira, 1 oz Jamaican rum, 0.25 oz Coffee liqueur, 0.75 oz Lime juice, 0.5 oz Pineapple juice, 0.5 oz Cinnamon syrup

Bar Valentina, New York (2025)

1.5 oz Vanilla bean-infused vodka, 0.75 oz Espresso, 0.5 oz Coffee liqueur, 0.25 oz Demerara syrup (2:1)

Tern Club, Knoxville, Tennessee (2025)

0.75 oz Gin, 0.75 oz Green herb syrup, 0.75 oz Lime juice, 0.5 oz Mezcal, 0.25 oz Apricot liqueur

Jack A. Grohusko (1908)

1.75 oz Bourbon, 0.75 oz Cherry liqueur, 0.5 tsp Maraschino liqueur, 2 dashes Orange bitters