epi 105 :: High Maka Maka Paloma

• 1 oz  Mezcal El Silencio

• 1 oz grapefruit juice

• 1 oz honey

• .5 oz Gruet Blanc du Blanc (or your favorite dry sparkling wine)

In a shake tin, add mezcal and grapefruit juice. Fill 3/4 with ice, top and shake vigorously. Strain over fresh ice in a rocks glass and top with sparkling wine.

Dustin’s Holly Jolly line-up of wines & bubbles:

• Champagne Gaston Chiquet Tradition Brut

• Wolfberger Crémant d’Alsace Sparkling Rosé

• Cantina Della Volta BrutRosso (Lambrusco)

• Xavier Vignon Chateauneuf-du-Pape, 2017

• Union sacre Belle de Nuit Gewurztraminer, central coast 2017

  
  *Recipe contributed by Torrence Swain.

Epi 104 :: It’s All in the Family

• 2 oz Wild Turkey Rye 101

• 3 dashes Grand Marnier

• 3 dashes Angostura Bitters

• .5 oz apple-lemongrass elixir

In a stirring glass, add ingredients. Fill with ice, stir for 30 rotations and strain into a chilled coupe glass. Garnish with zested orange peel and discard.

epi 103 :: Hidden Gin, Laughing Toni

• 2 oz Beefeater Pink Gin

• 4 oz Q Indian Tonic

• 1 sprig of Buddha Hand Citrus (if not available, a lemon will suffice)

In a Collins glass, add gin and fill with ice. Top with Q Indian tonic and garnish with a sprig (or leg) of Buddha Hand Citrus.

epi 103 :: Love Child Old Fashioned

• 2 oz bourbon (cold) 

• .25 oz simple syrup (cold)

• 2 dashes Regan’s Orange Bitters (cold)

• 3 dashes Angostura Bitters (cold) 

• ISI soda siphon or Soda Stream

In an ISI soda siphon or Soda Stream container, add bourbon, simple syrup and bitters. Secure tightly, charge with CO2 cartridge, shake siphon and release cocktail into a rocks glass over fresh ice (be careful, it’s under pressure). Garnish with orange twist. 

EPI 102 :: The Cosmos are Calling

• 2 oz premium vodka

• .5 oz premium triple sec

• 3 oz fresh pomegranate seeds

• .5 oz fresh lime juice

• Pinch of zested Buddha Hand Citrus (if not available, a lemon will suffice)

 In a shaker tin, add pomegranate seeds and gently muddle. Add vodka, triple sec and lime juice, fill 3/4 with ice, top and shake vigorously. Double-strain into a chilled cocktail coupe and inish with a zest of fresh buddha hand citrus.

EPI 101 :: Irish Coffee Shooter for 4

• 4 oz Jameson

• 1 oz cream

• 1 oz vanilla syrup

• 4 oz cold coffee (you know, after you shut the pot off in the morning)

In a shaker tin, add all the ingredients, fill 3/4 with ice, top and shake vigorously. Pour evenly amongst 4 glasses. Cheers! 

EPI 101 :: The Gobble, Gobble!

• 2 oz. premium overproof rye whiskey

• .5 oz cranberry-allspice syrup*

• 1 trimmed orange peel, studded with four cloves

In a mixing glass, add the rye and cranberry-allspice syrup. Fill with ice and gently stir to incorporate­—about 35 rotations. In a rocks glass, pour over a fresh large ice cube and express orange peel oils over the drink (from prepared garnish with orange peel studded with cloves) and place on top of the ice. Cheers to Friendsgiving and be merry!

*Cranberry-Allspice Syrup

• 32 oz unsweetened cranberry juice

• 1 1/2 cups white sugar

• 1/2 tsp citric acid

• 1/4 cup cracked allspice berries (use a rolling pin or muddler to crack open; do not use powdered allspice)

In a large saucepan over medium heat, add cracked allspice berries. Toast the allspice for 2-3 minutes, all the while moving the pan back and forth so as not to burn. Add the juice and sugar and stir to incorporate. Watch carefully and bring to a boil. Reduce heat to simmer and add citric acid. Cook for 10-15 minutes.

 Remove from heat and allow to cool. Strain into an air-tight container and keep refrigerated.

Adam’s Croissant, Challah, Sausage & Apple Stuffing

• 1 medium sized challah cut into 1/2” cubes

• 10 small croissants cut into cubes 

• 1lb sweet Italian sausage (sub with any kind of sausage you like)

• 4 honey crisp apples, small diced 

• 1/2 Spanish onion, diced 

• 2 stalks celery, diced 

• 1 qt chicken stock

• ¼ lb butter 

• 4 fresh sage leaves, chopped 

Cut croissants and challah into cubes and let sit out overnight. You want crunchy bread.

Preheat oven to 375.

Sauté onions, celery and sausage on medium-high heat. When sausage almost cooked through, add apples and a touch of salt. Once cooked through, add chopped sage and set aside.

In a large bowl, toss the breads and veggie-sausage mix. Gradually add stock and toss until it’s all moist and sponge-like. Add to baking pan and place small pads of butter throughout the stuffing. Cover with foil and bake for 30-35 minutes. Remove foil and bake for another 15-20 minutes or until top is crispy. To check for doneness, insert a toothpick and making sure it comes out dry. Enjoy!

EPI 100 :: The Improved Piña Colada

• 1.5 oz Founding Spirits Arroyo’s “Never Bitter” Amaro

• 1 oz overproof rum

• 2 dashes absinthe

• 4 pineapple chunks

• 1 oz fresh pineapple juice

• .75 oz cane syrup

• .75 oz coconut cream

• 1 cup of ice

In a blender, combine all ingredients, add ice and blend until smooth on a med-high setting (blend). Pour into a tall or hurricane glass and garnish with a cherry and orange peel flag. Always add a cocktail umbrella, when possible.

epi 99 :: I’m on a boat...dog

• 2 oz Founding Spirits Vodka (or you favorite premium vodka)

• 6 oz grapefruit juice (preferably pink)

• .25 oz fresh lemon juice

• 1 grapefruit peel

• Citrus Salt **

In a shaker tin, add vodka, grapefruit juice and lemon juice. Fill 3/4 with ice, top and shake vigorously.  Strain our over fresh ice in a citrus salt-rimmed glass. Garnish with a grapefruit peel.

*Citrus salt

• 1 cup Kosher salt

• 1 zest whole lime

• 1 zest half lemon

• 1 zest quarter orange

In a bowl, combine all ingredients and mix. Keeps 1 month in an air-tight container.

Epi 98 :: “76”

• 1 oz mezcal

• .5 oz tequila blanco

• .5 oz fresh lime juice

• 1 oz fresh carrot juice

• .75 oz Coco Lopez  Cream of Coconut

• Fresh nasturtium flower with leaves

• Fresh dill

In a shaker tin, add mezcal, tequila blanco, Coco Lopez, lime and carrot juice. Fill 3/4 with ice, top and shake vigorously. Double strain into a Collins glass over fresh ice and garnish with nasturtium flower with leaves and dill.

Compliments of Lex and Angela

epi 97 :: Fancy Lady Soccer Club

• 16 oz rosé wine

• 1 fresh fancy watermelon  (hollowed out to be used as the drinking vessel)

• 1 oz fresh lemon juice

• 1 oz simple syrup

• 2 sprigs of mint

• 2 blades of lemon grass

Carefully hollow out the flesh of the melon and be sure not to puncture the sides. Reserve the flesh to make the cocktail and hollowed out melon to serve the cocktail.

In a shaker tin, muddle watermelon, lemon juice, simple syrup, mint and lemon grass. Fill with ice, top and shake vigorously. Double strain into the hollowed-out watermelon, add ice and top with rosé wine. Garnish with your favorite herbs and share with your BFF.

EPI 96 :: 50/50 – Nashville Style

• 1.5 oz Fords Gin

• 1.5 oz Vermouth Blanc or Dry

• 1 pickled okra

In a stirring glass, add gin and vermouth. Fill 3/4 full with ice and stir for 30 rotations. Strain into chilled coupe glass and garnish with okra.

Epi 95 :: Divide & Conquer

• 3 oz fresh diced mango

• 1 oz fresh diced pineapple

• 2.25 oz Espolòn Blanco Tequila

• .25 oz fresh lime juice

• .25 oz Cocktail & Sons Mint & Lemon Verbana Syrup

In a shaker tin, muddle diced mango and pineapple together. Add tequila, lime juice, syrup and fill 3/4 fill with ice, top and shake vigorously. Double strain into rocks glass over fresh ice and garnish with sprig of mint.

epi 94 :: In Plain Sight

• 1 ripe Korean melon (tender to touch)

• 4 oz white grapefruit

• .5 oz Cocktail & Sons Oleo Saccharum

• 1 oz water

• 2 fresh sprigs of mint

• 1 oz dry sherry (optional)

Carefully hollow out the seeds and flesh of the melon without puncturing the sides. Reserve the insides to make the cocktail and hollowed out melon to serve the cocktail.

In a shaker tin, add melon seeds and flesh, grapefruit juice, oleo syrup, water and 1 sprig of mint. Fill with ice, top and shake vigorously. Double strain into the hollowed melon and garnish with sprig of mint.

epi 93 :: Watermelon Skyy’s

• 1 oz Campari

• .5 oz Skyy Infusions Sun-Repined Watermelon Vodka

• .5 oz Espolòn Blanco Tequila

• 1 oz Carpano Antica Vermouth

• 1 orange peel

In a stirring glass, add all ingredients. Fill 3/4 with ice and gently stir for 30-45 rotations (depends on room temperature). In a rocks glass, strain over a large cube and finish with an orange twist. Feeling fancy? Garnish with a fresh watermelon wedge.

epi 92 :: Good Ol’ Time

• 2.25 oz Wild Turkey 101 Whiskey

•  .25 oz Cocktail & Sons Demerara Syrup

• 4 dashes Pooter & Smoke Bitters

• 2 dashes Yuzu Bitters

• 1 orange peel

In a stirring glass, combine all ingredients. Fill 3/4 with ice and gently stir for 30-45 rotations (depends on the temperature). In a rocks glass, strain over fresh ice and garnish with orange peel twist.

Epi 91 :: My soul is in the Sky

• 1.5 oz Hendricks Midsummer Solstice

• 2 oz fresh diced pluot (plum/apricot hybrid)

• 1 fresh diced pineapple

• 4-5 oz Q Grapefruit mixer

In a goblet or balloon glass, add pluot, pineapple and gin. Fill with ice and top with Q Grapefruit. Gently stir, pulling the fruit to the top of the ice. Serve with long spoon.

Epi 90 :: A Spoonful of Sazarac

• 1 tsp of absinthe

• 2 oz WildTurkey Rye

• .25 oz Cocktail & Sons Spiced Demerara Syrup

• 5 dashes Barrel-Aged Peychaud’s Bitters

• 1 dime size lemon peel (not too much bigger)

Fill a rocks glass with ice and set aside. In a stirring glass, add rye, syrup and bitters. Fill 3/4 with ice and gently stir for 30 rotations. 

Discard ice from rocks glass and add absinthe. Tilt the glass so the absinthe reaches the rim and swirl slowly to coat the entire glass. Shake out excess.

Strain the contents of the stirring glass into your absinthe coated rocks glass. Zest lemon peel over the glass and rub along the rim before dropping peel into the cocktail.

Epi 89 :: Grapefruit Margarita & Sons

• 2 oz Espolòn Blanco Tequila

• 2 oz fresh-squeezed grapefruit juice (with skin)

• 1 oz Cocktail and Sons Watermelon Thai Basil Syrup

• 1 spig of fresh basil

In a shaker tin, add tequila, grapefruit juice and syrup. Fill ¾ with ice, top and shake vigorously. In a rocks glass, strain over fresh ice and garnish with sprig of basil.

epi 88 :: Sun also SUnseris

• 2 oz Espolòn Blanco Tequila

• 1 oz Cocktail & Sons Oleo Saccharum Syrup

• 1 oz fresh lime juice

• 1 oz citrus salt for garnish

In a shaker tin, add tequila, syrup and lime juice. Fill ¾ with ice, top and shake vigorously until exterior of tin is frosty. Double-strain into a chilled margarita glass rimmed with *citrus salt.

*Citrus salt

• 1 cup of sugar

• 1 zest whole lemon

• 1 zest whole orange

• 1 zest whole lime

In a bowl, combine all ingredients and mix. Keeps 1 month in an air-tight container.

epi 87 :: Disco Flamingo

• 2 oz Absolut Elyx Vodka

• 2 dashes yuzu bitters

• 5 dashes bergamot bitters

• .5 oz lime juice

• .5 oz watermelon water

• 2-3 dried hibiscus leaves

• Edible glitter

Place hibiscus leaves into tea infuser. The cuter the infuser, the better.

In a shaker tin, add vodka, bitters, lime and watermelon water. Fill ¾ with ice, top and shake vigorously. Double-strain into an edible glitter-rimmed coupe glass and garnish with a cuter-then-ever tea infuser. 

Epi 86 :: Between 2 Peaches

• 1.5 oz extra strong steeped black tea

• 1 oz peach syrup *

• 1.5 oz Catoctin Creek Rye

• .5 oz fresh lemon juice

• 3 slices fresh peach

• 2 sprigs of mint

In a shaker tin, add rye, tea, lemon juice, peach syrup and 1 sprig of mint (reserve the rest for garnishment). Fill with ice, top and shake vigorously. In a rocks glass, double strain over fresh ice. Fan the peach slices and insert along the side of the glass. Garnish with mint sprig.

*Peach Syrup

• 3 peaches sliced with skin on (remove pit)

• 1 cup sugar

• 2 tablespoons champagne vinegar

In a glass dish/bowl, place peaches in a single layer, cover with sugar evenly and add vinegar. Tightly cover and leave on the counter, stir daily. Once the sugar dissolves completely (approximately 3 days), strain the peaches into an air-tight container. If refrigerated, will keep for up to 1 week.

epi 85 :: Justa’ Trying To Get It Right (Just A Little Patience, Yeah)

• 2 oz premium rye or bourbon

• .75 oz fresh beet juice

• 5 fresh whole raspberries

• 1 oz fresh ginger juice

• .25 oz lemon juice

• 1 oz mint syrup*

• 1 sprig fresh mint

In a julep cup, muddle 5 whole raspberries. Add ginger juice, beet juice, lemon juice & mint syrup. Stir gently, top with crushed ice and garnish with a sprig of mint. Finish with a julep spoon.

*Mint syrup

• 16 oz sugar

• 16 oz water

• 2 oz fresh mint (whole bunch)

In a medium pot, pour sugar and water, cook over medium-high, until sugar is dissolved. Clean, and add mint. Turn heat off, cover and let steep for 20 minutes. Strain into an air-tight container and allow to cool. Keeps up to 2 months, if refrigerated.

epi 84 :: Tinker Me This

• 2 oz Belle Meade Bourbon

• 1 oz fresh pineapple juice

• .5 oz fresh lemon juice

• .5 oz cardamom simple syrup

• 1 orange wheel

• 1 brandied cherry

In a shaker tin, add bourbon, pineapple juice, lemon juice and cardamom syrup. Fill with ice, top and shake until frothy. In a Collins glass, pour over fresh ice and top with fruit flag garnishment.

 To create a fruit flag, pierce one side of the orange wheel with a skewer or cocktail pick. Then pierce the cherry and then back through the orange wheel. Balance on the top of the cocktail and enjoy!

Epi 83 :: Not Telling

• 2 oz London Dry Gin

• 1 oz rhubarb tonic syrup

• .5 oz fresh lime juice

• 4 oz Brut Champagne

In a shaker tin, add gin, tonic syrup and lime juice. Fill with ice, top and shake vigorously. Strain into a tall glass over fresh ice and top with champagne. Gently stir and garnish with lime wheel.

Epi 82 :: Quiet Waters Run The Deepest...

• 2 oz Ilegal Mezcal Joven

• 1 oz passion fruit juice

• 1 oz apricot juice

• 1 oz fresh lime juice

• 1 leaf of citrus lace (edible fern)*

• 2 edible flowers

In a shaker tin, add mezcal and all juices and fill with ice, top and hard shake. Fill with ice, top and shake vigorously. Double strain into rocks glass over fresh ice and garnish with herbs and edible flowers

*can be substituted with your favorite savory herb

epi 81 :: Penny for Your Thoughts

• 2 oz Flor De Cana Rum

• 6 fresh strawberries (reserve 1 for garnishment)

• 1 oz fresh squeezed lime juice

• .75 oz simple syrup

In a shaker tin, muddle or press 5 fresh strawberries with the stems on. Add lime juice, simple syrup, and rum. Fill ¾ with ice, top and shake vigorously. Double strain into a chilled daiquiri or coupe glass and garnish with a fresh strawberry.

epi 80 :: The Muralist

• 2 oz Jim Beam Repeal Batch Bourbon (86 proof)

• .25oz blueberry-sage syrup (.5 oz if regular simple syrup)

• 3 dashes orange citrate bitters

• 2 dashes Angostura Bitters

• 1 orange peel

 In a stirring glass, add bourbon, syrup an bitters. Fill ¾ with ice and stir for 30 rotations. Double strain over fresh ice into a rocks glass and finish with an orange peel.

EPI 79 :: Ginger Mint Julep

• 2 oz Maker’s Mark Whisky Bourbon

• 3/4 oz spicy ginger syrup

• 5 leaves of mint

• 1 tsp 10x superfine sugar

• 1 sprig of mint

In a julep cup, add mint and ginger syrup. Gently muddle (just press the mint, don’t rip it) and add bourbon. Fill with crushed ice, garnish with a sprig of mint and dust with a bit of superfine sugar. Serve with a julep spoon.

epi 78 :: Pimm’s Cup

1.5 oz Pimms

.25 oz fresh lemon juice

1 premium ginger beer (can substitute with ginger ale)

1 sprig of mint

4 slices of fresh cucumber

In a glass, add Pimms, lemon juice and fill half way with crushed ice. Add 3 cucumber slices around the side and fill the rest of the way with crushed ice. Top with ginger beer and garnish with slice of cucumber and a sprig of mint.

EPI 77 :: Froze All Day

• 8 oz Rosé wine

• 2 fresh strawberries

• 1 oz fresh lemon juice

• 1 oz cinnamon syrup

• 1 basil leaf (no stem)

• 2 cups ice

 Slice strawberries, reserving ½ of a berry for garnishment. In a blender, add all of the ingredients and blend on medium-high until smooth. Pour into a wine glass and garnish with a sprig of basil and halved strawberry.

EPI 77 :: Bitter Mama

• 8 oz Rosé wine

• 1 oz Campari

• 1 oz lime juice

• .5 oz simple

• 5 fresh raspberries

• 1 sprig of mint

• 2 cups ice

In a blender, add all ingredients, minus 1 raspberry, and blend on medium-high until smooth. Pour into a wine glass and garnish with a raspberry and sprig of mint.

epi 76 :: There’s Always Amaro

• 1.5 oz premium vodka

• 3 oz fresh squeezed orange juice

• .5 oz Cointreau (or your favorite orange liqueur)

• 1 oz Luxardo Amaro

• 2 cups ice

In a blender, add vodka, orange juice, Cointreau and ice. Blend until smooth and pile high into a chilled coupe glass. Float the Amaro around your frozen cocktail peak. Enjoy but drink with caution. Too fast, and you will suffer head pain for sure. To relieve pain, simple press your tongue against the roof of your mouth and drink slower afterward.

Epi 75 :: Whimsical Spritz

• 1.5 oz Hendrick’s Gin

• 1.5 oz fresh cucumber water

• 1 oz Buffalo & Bergen lemon lavender syrup

• 3 oz Brut Champagne

In a shaker tin, add gin, cucumber water and lemon lavender syrup. Fill with ice, top and shake vigorously. Strain into a tall glass over fresh ice and top with Champagne. Garnish with a lemon wheel.

epi 74 :: When in Peru...We Tamarind

• 2 oz Macchu Pisco

• 1 oz fresh lime juice

• .5 oz B&B Tamarind Saffron Syrup

• 1 egg white

• 3-5 dashes of your favorite bitters

In the shaker tin, add all ingredients. Top and dry shake until frothy. Open shaker and fill 3/4 with ice. Again, top and vigorously shake until exterior is icy. Slowly double-strain into a chilled coupe glass and finish with 3-4 dashes of bitters across the top.

**PRO-TIP** Double-straining slowly will insure the foam is nice and thick.

epi 73 :: Where’s Brooklyn At?

• 2 oz heavy whipping cream

• 2 oz Buffalo & Bergen Spiced Chocolate Syrup

• 8 oz seltzer water

• 2 oz NY Rye Whiskey

Once all ingredients are ice-cold, pour heavy cream, into a tall glass. Then down the center, pour 1/2 the seltzer water. Add chocolate syrup into the hole in the cream created by the seltzer, followed by the rye. Finally, top with the remaining seltzer, allowing the cream to rise. Serve with spoon and plate.

Classic Egg Cream

• 2 oz heavy whipping cream

• 2 oz Buffalo & Bergen Spiced Chocolate Syrup

• 8 oz seltzer water

Once all ingredients are ice-cold, pour heavy cream, into a tall glass. Then down the center, pour 1/2 the seltzer water. Add chocolate syrup into the hole in the cream created by the seltzer. Finally, top with the remaining seltzer, allowing the cream to rise. Serve with spoon and plate.

epi 72 :: Pineapple Ginger Pisco Sour

•  2 oz Macchu Pisco La Diablada

•  1 oz fresh pineapple juice

• .5 oz ginger simple syrup

•  1 egg white

• 3-5 dashes of your favorite bitters

In the shaker tin, add all ingredients. Top and dry shake until frothy. Open shaker and fill 3/4 with ice. Again, top and vigorously shake until exterior is icy. Double-strain into a chilled coupe glass and dash your favorites across the top.

Traditional Pisco Sour

• 2 oz Macchu Pisco La Diablada

• 1 oz fresh lime juice

• .5 oz simple syrup

• 1 egg white

• 3-5 dashes of your favorite bitters

In the shaker tin, add all ingredients. Top and dry shake until frothy. Open shaker and fill 3/4 with ice. Again, top and vigorously shake until exterior is icy. Double-strain into a chilled coupe glass and dash your favorites across the top.

epi 71 :: Schooled

• 2 oz Redemption Rye Whiskey

• 1 cacoa-mint tea bag

• .75 oz Caffe Amaro

• 5 drops Bitterman’s Burlesque Bitters

• .25 oz vanilla syrup*

• 1 orange rind

Place tea bag into 2 oz of whiskey and allow to steep according to package.

In a stirring glass, add all ingredients, fill ¾ with ice and stir for 30 rotations. Strain in a chilled cocktail glass. Express orange rind quarter round over the glass and discard.

 Vanilla Syrup*

• 1 vanilla bean

• 1 cup sugar

• 12 oz water

In a pot over medium heat, combine water and sugar and bring to 195 degrees. Remove from heat, add the scraped vanilla bean and pod. Cover and allow to rest at room temperature. Strain into an air-tight glass container. Will keep for up to 3 months, if refrigerated.

epi 70 :: Spoonful of Sugar

• 1 oz Square One Botanical

• 1 oz Square One Bergamot

• 3 oz turmeric white cacao milk*

• Pinch of dried edible flowers

In a shaker tin, add all the ingredients, top and shake vigorously. Double-strain into a chilled coupe glass and garnish with a pinch of dried flowers. Pro tip: two flakes of fleur de sel salt would make it savory.

*Tumeric White Cacao Milk

• 1 tsp of tumeric powder

• 1 tsp of white cacao pellets

• 6 oz almond milk, steamed

In a pot over medium heat, warm all ingredients until cacao pellets are melted. Allow to cool to room temperature. Makes 3 cocktails.

epi 69 :: Flight of the Flamingos

• 2 oz Campari

• 4 oz Bell’s Larry’s Latest Flamingo Fruit Fight Ale*

In a tall glass, add Campari. Fill with ice, add the half of ale. Gently stir gently and finish pouring the rest for a frothy head. Garnish with an orange wheel and serve with eco-friendly straw. 

*You can substitute with your favorite fruity sour beers.

Epi 68 :: Season Opener

• 2 oz Premium tequila   

• 1 oz fresh lime juice        

• 2 oz sour watermelon water*

• 1 oz cinnamon simple syrup**

In a shaker tin, add tequila, lime juice, sour watermelon water and cinnamon simple syrup. Fill 3/4 of ice, top and shake vigorously. In a salt and crushed flower rimmed rocks glass, double-strain over fresh ice. Garnish with lime and crushed dry flower salt.

*Sour Watermelon

Allow a watermelon to become over ripened. Remove the rind and juice the flesh. To balance the sourness, add one pinch of citric acid to one quart of juice. Keep refrigerated in an air-tight container.

**Cinnamon Simple Syrup

• 2 cups water

• 2 cups sugar

• 1 cinnamon stick

In a pot, combine all ingredients. Over medium heat, cook until sugar is dissolved. Remove from heat, allow to cool and strain into an air-tight container. Keep refrigerated.

epi 67 :: Destination Unknown

• 2.5 oz Michter’s Kentucky Straight Rye

• .75 oz lacto-raspberry syrup

• 3 dashes Angostura

• 1 dash Jacks Bitters

• 1 orange peel

 In a stirring glass, add rye, lacto-raspberry syrup and bitters. Fill with ice, stir for 30 rotations and strain over fresh ice into a rocks glass. Express the orange peel across the rim and discard.

epi 66 :: Garibaldi

• 1.5 oz Campari

• 4 oz fresh “fluffy” orange juice*

Add 2 ice cubes to glass. Add Campari, half of “fluffy” OJ and stir well to combine. Add 1 more ice cube and fill remainder of glass with OJ. Garnish with an orange wedge resting on rim.

*Fluffy OJ

• Peel by hand 2 naval oranges, leaving behind the pith (whites). Pass through electric high-speed juicer. If you don’t have one, hand-squeeze the oranges into a common kitchen blender and set on high or whip until desired froth is reached. Remember, if whipped too long, the juice will begin to breakdown the froth and become flat.

Epi 65 :: Wild Berry Crush

• 2 oz Wheatley Vodka

• 1 oz wild berry syrup (blackberries work well too)

• 1 fresh orange wheel

• 2 fresh lime wheels

 In a rock glass, muddle 1 lime and orange wheel. Add vodka, wild berry syrup, fill ¾  with crushed ice and stir. Top with more crushed to form a cone shape and garnish with berries or lime wheel.

epi 64 :: “Gingery” Rogers

• 2 oz Orgin Gin (or your favorite New World botanical gin)

• 5-7 fresh kumquats (save 1 for garnishment)

• 1 oz agave

• 1 tsp fresh grated ginger

In a shaker tin, squeeze the kumquats. After pressing, add the expressed rinds, gin, agave and ginger. Fill with ice, top and shake vigorously. Double-strain into a chilled cocktail glass and garnish with a fresh kumquat.

Epi 63 :: Market Raspberry Margarita

• 2 oz tequila anejo

• 1 oz raspberry-sage syrup

• 1 oz Patron Citron

• 1 oz fresh lime juice

In a shaker tin, add all ingredients, fill with ice and shake vigorously. Double-strain into a rocks glass and over fresh ice. Garnish with lime wheel.

epi 62 :: Detox

• .5 oz activated charcoal syrup*

• .5 oz rosewater

•  3 oz pink grapefruit juice

• 1 sprig fresh rosemary

In a shaker, add all the ingredients, fill with ice and shake vigorously. Strain over fresh ice into a salt-rimmed rocks glass.

Retox

• Everything, plus 2 oz of your favorite mezcal.

Repeat!

*Activated Charcoal Syrup

• 16 oz sugar

• 16 oz water

• 1 tablespoon active charcoal powder

• 1 tablespoon fresh rosemary

In a pot, combine all ingredients. Over medium heat, cook until sugar is dissolved. Remove from heat, allow to cool and strain into an air-tight container. Keep refrigerated.

Epi 61B :: Keep ’em Coming

• 6 oz Coca-Cola

• 2 oz spiced rum

• .25 oz fresh lime juice

• 2 cups of ice

In a blender, combine all ingredients. Add ice and blend on frappe setting. Pour into a tall glass and garnish with lime wheel.

Epi 61A :: Maple Magic

• 2.5 oz El Dorado 15 yr Rum

• 3 dashes Angostura bitters

• 1 dash orange bitters

• 1 cup Maple Organic Cotton Candy

• 1 quarter round orange peel

In a stirring glass, add rum and bitters. Fill with ice, stir for 30 rotations and strain into rocks glass over the cotton candy. Garnish with orange peel.

Epi 60 :: Going Naked

• 1 oz Kinsey American Whiskey

• 1 oz fresh lemon juice

• 1 oz Buffalo & Bergen Lemon-Lavender Simple Syrup

• 4 oz Deep Dive North West IPA (or your favorite “not-too-hoppy” IPA)

 In a double rocks glass, add whiskey, lemon juice and simple syrup. Fill with ice, top with beer and gently stir. No straw! No garnish! Simply enjoy!