Epi 157 :: Clayton Spiced Railcar

• 1.5 oz Instill Spiced Rum

• .75 oz Grand Marnier

• .75 oz simple syrup

• .75 oz fresh lemon juice

• 1 orange rind twist

• 1 oz cinnamon sugar mixture (for rimming)

In a shaker tin, add all ingredients. Fill with ice, top and shake vigorously until exterior of tin becomes frosty. Double-strain into a chilled, cinnamon & sugar-rimmed cocktail glass. Express orange rind over cocktail, rub along the rim of glass and place into drink. Enjoy!

Epi 156 :: Mandarin Mezcal Margarita

• 2 oz Derrumbes San Luis Mezcal (or a mezcal of your choice)

• 1 oz  Grand Marnier

• 1 oz fresh squeezed lime juice

• 2 oz fresh squeezed mandarin juice

• 1 mandarin slice

In a shaker tin, add all ingredients. Fill 3/4 full of ice, top and hard shake vigorously until exterior of tin is frosty. In a chilled cocktail glass, double-strain over fresh ice and garnish with mandarin slice.

epi 155 :: Giggle Water

• 2 oz dry sparkling wine

• 2 oz Q Grapefruit

• .5 oz premium gin

• 2 dashes of bitters

• 1 fresh grapefruit rind coi 

In a chilled wine or coupe glass, add gin. Pour equal parts sparkling wine and Q Grapefruit. Finish with a few dashes of bitters and express grapefruit rind coin across the top of your cocktail and rub the rim of the glass. Discard rind.

Airmail

• 1.5 oz Ten to One White Rum

• 3 oz Beau Joie Brut Champagne (or your favorite dry sparkling wine)

• 0.75 oz honey syrup*

• 0.75 oz fresh lime juice

• 1 lime wheel

Shake in a cocktail shaker, add rum, syrup and lime juice. Fill with ice, top and shake vigorously until tin is frosty. Add sparkling wine to the tin and then pour cocktail into a chilled coupe glass. Garnish with lime wheel.

*Over medium heat, add .5 cup of filtered water and 1 cup of honey in a sauce pan. Bring to a gentle boil and remove from heat. Allow to cool to room temperature. Will keep if placed in an air-tight container and refrigerated.

Epi 154 :: Classic Aperol Spritz

• 1.5 oz prosecco

• 1.5 oz Aperol

• 1 splash of club soda

• 1 slice orange

Fill a wine glass with ice, add prosecco and Aperol. Top with club soda and finish with slice of orange.

PRO TIP:

Need to refresh your sparkling wine? In a champagne flute, place a sugar cube in the bottom of the glass. Add a few dashes of bitters and fill your glass with your sparkling wine for a lovely cocktail.

epi 153 :: tropical cocktail holiday

Poinsettia

• .5 oz  orange juice (cold)

• .5 oz pomegranate or cranberry juice (cold)

• 3-4 oz dry sparkling wine

• 1 orange rind coin

In a champagne flute, add juice. If you’re feeling fancy and have a braided bar spoon, add sparkling wine by pouring down the stem of your spoon to promote aeration. Garnish with orange wheel, or get really festive, and add star fruit and fresh cranberry.

Hella Holidayfashion

• 2.25 oz Makers Mark Bourbon 101 (limited)

• .5 oz cranberry-pineapple syrup

• 2-3 dashes Hella Aromatic Bitters

• 2-3 dashes Hella Orange Bitters

• 1 orange peel

In a stirring glass, add bourbon, syrup and bitters. Fill 3/4 with ice and gently stir for 30-45 rotations. Over fresh ice, strain into a rocks glass. To finish, atomize an orange peel across the top and add to the cocktail.

Easy-Breezy-Freezey Eggnog

• 6 oz 365 Brand EggNnog (it’s soooo good)

• 2 oz Bourbon or Brandy

• 1.5 cups of ice

• 1 pinch cinnamon

• 1+ pinch nutmeg

 In a blender, add all ingredients and blend on high. Pour into a cocktail glass and garnish with an additional 1/2 pinch nutmeg to taste.

Epi 152 ::New York Sour

• 2 oz rye whiskey or bourbon

• 1 oz simple syrup

• 1 oz fresh lemon juice

• .5 oz red wine

 In a shaker tin, add whiskey, simple syrup and lemon. Fill 3/4 with ice, top and shake vigorously until tin becomes frosty. Strain over fresh ice in a rocks glass. Over the backside of the spoon, slowly pour the wine on top of cocktail. L'chayim!

Epi 151 :: 2way Rockaway

Rockaway Wine Spritzer

• 2 oz Sauvignon Blanc (Dry)

• 2 oz Rock-A-Way Endless Summer Energy Watermelon / Guava

• 1 fresh lemon peel

 Fill a wine glass with ice. Add wine, top with sparkling water and garnish with lemon peel. 

Rockaway Sake Kanapi

• 1.5 oz ginjo sake

• 2-3 oz Rock-A-Way Last Stop Chill Lemon / Lemongrass

• 1 fresh lemon peel

• 1 fresh orange coin

 In a rocks glass, add sake and lemon peel. Express orange coin over top and discard. Fill with ice and top with sparkling water. 

Epi 150 ::3rd Tipsy Tomfoolery & Tryptophan Friendsgiving

Pear Your Tequila

• 2 oz premium tequila (blanco or reposado)

• 1 oz pear juice

• 1 oz fresh lime juice

• 1 oz simple syrup (Buffalo & Bergen Verbena-Ginger Syrup preferred)

• 1 pinch all spice

• .5 pinch cinnamon

• 1 pinch cumin

• 1 fresh pear slice

In a shaker tin, add all ingredients Fill 3/4 with ice, top and shake vigorously until tin becomes frosty. Strain over fresh ice in a rocks glass, garnish with a pear slice or orange wheel.

The Second Wave... Don’t Catch it, Just Ride It

• 1 oz G4 Reposado

• .75oz Liquore delle Sirene

• .75oz Meyer lemon juice (can substitute with regular lemons)

• .75oz pomegranate syrup*

• 5 drops Calabrian Chili oil

 In a shaker tin, add all ingredients. Fill 3/4 with ice, top and shake vigorously until tin becomes frosty. Strain over an extra-large ice cube in a rocks glass and garnish with dehydrated Meyer lemon slice.

 * Pomegranate Syrup:

• 500g fresh pomegranate juice

• 250g sugar

• Pinch of salt

 Combine all ingredients and stir to incorporate. Reserve in an air-tight container and refridgerate.

*Recipe contributed by Jason Strich.

Hot and Toddy

2 oz Grand Marnier (can substitute with rum or whiskey)

.75 oz fresh lemon juice

2-4oz hot water

1 orange peel

1 cinnamon stick

In your favorite mug, add spirit, lemon juice and top with hot water. Garnish with orange peel and cinnamon stick.

*Recipe contributed by Duane Sylvestre.

epi 149 :: Get Squashed

Mezcal and Chill

• 2 oz premium mezcal

• 4 oz fresh apple cider

• 1 oz fresh lime juice

• 1 apple slice

• 1 lime wheel

In a shaker tin, add all ingredients. Fill 3/4 with ice, top and shake vigorously until tin becomes frosty. Strain over fresh ice in a rocks glass, garnish with apple slice and lime wheel and enjoy!

Some Like It Hot

• 1.5 oz premium mezcal

• .5 oz spiced simple syrup (optional)

• 4 oz hot apple cider

• 1 cinnamon stick

In a teacup, add mezcal, syrup and apple cider. Garnish with a cinnamon stick and sip to your delight!

Pumpkin Mezcal Old Fashion

• 2.25 oz mezcal

• .5 oz of squash elixir*

• 3-5 dashes of Angostora bitters (depends on taste)

• 1 medallion orange rind

 In a mixing glass, add mezcal, syrup and bitters. Fill 3/4 with ice and gently stir for 30-45 rotations. Over fresh ice, double-strain into a rocks glass. Atomize the orange peel over the top of the cocktail and place into glass.

*Squash Elixir

• 16 oz squash juice (pumpkin, squash)

• 8 oz white sugar

• 8 oz water (or spirit of your choice)

• 1 pinch of kosher salt

• 1 cinnamon stick (Mexican is preferred)

• 7-8 green cardamon seeds

• 1 scraped fresh vanilla bean (1/2 tsp if extract)

Split a vanilla bean. Using the back side of a knife, scrap the paste from the interior of the bean. Reserve the scrapped bean for other uses.

In a pot over medium/high heat, add all the ingredients. Bring to a gentle boil, reduce heat to allow it to simmer for another 5 minutes. Turn off heat and allow syrup to cool to room temperature. Strain with a fine mesh strainer into an air-tight container. Stores for up to 3 weeks, if refrigerated.

Epi 148 :: Changing Fashion

•  2 oz Smith & Cross Rum (dry rum) or dry Rye Whiskey

• .5 oz 100% dark maple syrup

• 2 dashes Angostura bitters

• 2 dashes orange bitters

• 1 orange peel

In a stirring glass, add rum, syrup, bitters. Fill 3/4 with ice and gently stir for 30-45 rotations. Strain into a chilled coupe glass and atomize the orange peel over the glass. Place peel into the glass and enjoy!

epi 147 :: Monumental Boilermaker 

• 10oz Monumental IPA (or your favorite craft brew)

• 2 oz Premium Whiskey

 In a pint glass, add beer. Finish with whiskey. Enjoy!

*Recipe contributed by Duane Sylvestre.

epi 146 :: Kentucky Snow Cone 

• 1 oz whiskey

• 1 oz simple syrup

• 5 leaves of mint

• 1 sprig for garnish

• 2-4 oz champagne

Crush enough ice to over fill your glass and set aside.

In a shaker tin, add mint, syrup and whiskey. Fill 3/4 with ice, top and shake vigorously until tin becomes frosty. Fill glass halfway with ice and double-strain cocktail over the ice. Top with more crushed ice to form a mound. Float the champagne and garnish with a sprig of fresh mint.

*Recipe contributed by Duane Sylvestre.

epi 145 :: Bronx Cocktail

• 1.5 oz Ford Gin or premium London Dry Gin

• .75 oz Dolin sweet vermouth

• .5 oz Dolin dry vermouth

• 1 oz fresh squeezed orange juice

• 2 dashes angostura bitters (optional)

• 1 lemon peel

 In a shaker tin, add all ingredients. Fill 3/4 with ice, top and shake vigorously until tin becomes frosty. Double-strain into a chilled cocktail coupe and garnish with lemon rind.

*Recipe contributed by Duane Sylvestre.

epi 144 :: Garrett’s Tequila Seltzy

• 1 oz premium tequila (blanco or reposado)

• .25 oz salted pineapple syrup*

• Maui Hard POG Seltzers (can be substituted with your favorite premium seltzer)

Fill a tall glass with ice, add tequila and pineapple syrup. Top with seltzer and with your mixing spoon, gently pull through beverage in order to incorporate the cocktail.

*Pineapple Salted Syrup

• 1/2 cup water

• 1/2 cup sugar

• 4 oz fresh pineapple

• 2 tablespoon kosher salt

In a pot, combine all the ingredients. Over medium heat, bring to a gentle boil or until the sugar dissolves and pineapple begins to soften. Remove from heat and allow to cool to room temperature. Strain into an air-tight container and reserve in the fridge. Keeps up to 30 days, if refrigerated.  

Epi 143 :: Vanilla Daiquiri

•  2 oz premium rum (dealers choice)

• 1 oz fresh lime juice

• .5 oz vanilla simple syrup*

• 1 fresh lime wheel

In a shaker tin, add rum, lime juice and vanilla syrup. Fill 3/4 with ice, top and shake vigorously until tin becomes frosty. Double-strain into a chilled cocktail coupe and garnish with lime wheel.

*Vanilla syrup:

•  1 cup sugar

• 1 cup sauvignon blanc (or any dry white wine)

• 1 vanilla bean, scrapped

In a pot, combine all the ingredients. Over medium heat, bring to a medium boil or until the sugar dissolves. Remove from heat and allow to cool to room temperature. Strain into an air-tight container and reserve. Keeps up to 30 days, if refrigerated.   

Jason’s 5 O’clock Somewhere

• 1.5oz Campari

• 6-7oz Casamara Club ALTA Sparkling Amaro Soda

• 1 orange peel

In a tall glass, add Campari and fill with ice. Top with ALTA Sparkling Amaro Soda and garnish with atomized orange peel.

Bey”ONDA” Rickey

• 1.5 oz Long Branch Bourbon

• 6-7 oz Casamara Club ONDA Sparkling Soda

• .5 fresh lime

• 3 fresh basil leaves

• 1 fresh basil sprig

• 1 lime wheel

• crushed ice

In a tall glass or goblet, juice 1/2 of lime. Add bourbon and fill half way with crushed ice.  Place 3 basil leaves on top and fill the rest with ice. Top with ONDA Sparkling Amaro Soda and garnish with fresh basil sprig and lime wheel. oz

Epi 141 :: Champagne Rickey

• 1 oz gin

• 4 oz champagne

• 2 oz fresh watermelon juice (or your favorite melon)

• 1/2 of fresh lime

In a Collins glass, squeeze ½ lime and place rind to the bottom of the glass. Add gin and watermelon juice. Fill glass with ice and top with champagne. Garnish with watermelon wedge.

epi 140 :: Cross Island Fruit

•  2 oz Bacardi white rum

• 2 oz fresh pineapple

• 2 oz fresh honeydew melon (or substitute with your favorite melon)

• .5 oz simple syrup (optional)

• .5 oz lime juice

• 3 leaves fresh mint

• 1 sprig mint

• 1 ¼ cups ice

In a blender add, rum, pineapple, melon, simple syrup (optional), lime juice and mint leaves. Blend until smooth. Add ice and blend again until smooth and very cold. Pour into your favorite daiquiri glass and garnish with sprig of mint and fresh fruit. If you’re feeling fancy, serve in a melon bowl.

epi 139 :: Dirty Gin Martini

• 2 oz premium London-dry gin

• 1 oz vermouth blanc

• .5 oz olive brine

• sprig of fresh thyme and stuffed olive (dealers choice)

In a stirring glass, add gin, vermouth and olive brine. Fill ¾ with ice and gently stir for 30-45 rotations, strain into a chilled coupe glass and garnish with a sprig of thyme and stuffed olive of your choice.

Pro-tip #1: When adding brine, the shaken method maybe more preferable.

Pro-tip #2: To enhance the herb essence, wipe the interior of your chilled glass with the sprig of thyme before added the cocktail.

epi 138 :: Frozen Kamikaze

• 2 oz premium vodka

• 1 oz premium orange liqueur

• 1 oz fresh lime juice

• 1.25 cup ice

• 1 lime wheel

In a blender, add vodka, liqueur, lime juice, and ice. Top and blend until smooth. Garnish with a lime wheel and drink with caution. Brain-freeze is real!

No blender? No problem. Just add all ingredients in shaker tin, fill ¾ with ice and vigorously shake. In a tall glass, serve over fresh ice and garnish at will.

epi 137 :: Ellen’s Trinity

•  1 oz Green Chartreuse

• 1 oz Jameson Irish Whiskey

• 1 oz fresh lemon juice

In shaker tin, add all the ingredients and fill with ice, top and shake vigorously. Strain into a chilled coupe and garnish with a lemon wheel.

EPI 136 :: And All That Spritz

•  ¾ oz Campari (or 1 oz Aperol)

• 4 oz Prosecco (or Champagne or Cava)

• Fresh fruit (i.e., citrus, berries, melons and cucumber)

In a red wine glass, add your apéritif and layer fruit and ice to the rim. Top with prosecco, sit back and enjoy this cocktail that is as pretty is as it is refreshing.

Epi 135 :: The sunflower

• .75 oz Catoctin Creek Watershed Gin

• .75 oz St. Germain Elderflower Liqueur

• .75 oz orange liqueur

• .75 oz fresh lemon juice

• .25 oz absinthe

• 1 lemon peel

Rinse a chilled coupe with absinthe and set aside. In a shaker tin, add all the ingredients and fill with ice, top and shake vigorously. Strain into the coupe and garnish with a lemon peel.

Epi 135 :: Traditional Whisky Sour

•  1.5 oz Catoctin Creek Roundstone Rye

• .75 oz simple syrup

• .75 oz fresh squeezed lemon juice

• 1 egg white*

In a shaker tin, add all ingredients. Top shaker and dry shake for 20 seconds. Open and fill 3/4 with ice, top and shake vigorously until tin becomes frosty but not too much otherwise the foam will be lost. Strain into a chilled cocktail glass and garnish with lemon wedge. Feeling fancy, screw the lemon along with a bamboo skewer.

 *Egg white is optional.

Recipe courtesy Kara Newman, “Shake. Stir. Sip.”

Epi 134 :: The Crushable Piña Colada

•  2 oz premium white rum

• ½ oz premium dark rum

• 2 oz pineapple juice

• ¼ oz fresh lime juice

• 1 piece of fresh pineapple

• 1 “sprankle” (½ of a sprinkle) cinnamon

In a blender, add white rum, pineapple and lime juice and cinnamon. Blend until smooth and pour into a tall cocktail or hurricane glass. Feeling ‘dancy?’ Float dark rum on top and garnish with fresh pineapple.

If you’re lucky enough to live in the DC area, order a Coconut Club’s Piña Coladas & Subbies sub to go.

epi 133 :: Perfect Rob Roy

• 2.25 oz Black Bottle Scotch Whisky (or your favorite premium Scotch)

• .5 oz sweet vermouth

• .5 oz dry vermouth

• Lemon twist

In a stirring glass, add scotch and both vermouths. Fill ¾ with ice and gently stir for 30- 45 rotations, strain into a chilled coupe glass and garnish with a lemon twist.

EPI 132 :: My Daiquiri Is Too Jellylicious

• 2 oz premium white rum

• 1 oz fresh lime juice

• 1 oz strawberry lavender jam (or your favorite jam or jelly)

Fill a daiquiri glass with ice and set aside.

In a shaker tin, add all ingredients. Fill with ice, top and shake vigorously until tin becomes frosty. Discard ice from coup and double strain over fresh ice or serve neat. Garnish with lime wheel.

EPI 131 :: The Squeeze

•  1 oz bourbon

• 1 oz mint tea syrup* (or substitute with your favorite tea)

• 1 oz fresh lemon juice

• 4-6 oz of favorite wheat beer

• 1 lemon wheel

 In a pint glass, add bourbon, mint tea syrup, lemon juice and fill with ice. Top with beer, roll (gently pour) into a shaker tin or any same-sized container. Repeat twice and garnish with lemon wheel.

 *Mint Tea Syrup

• 1 cup sugar

• 1 cup water

• 2 tea bags

In a pot over medium heat, add sugar and water. Bring to a gentle boil, turn off heat and add two tea bags. Steep until the syrup cools to room temperature. Remove bags and reserve syrup in an air-tight container. Stores for up to 3 weeks, if refrigerated.

Epi 130 :: My Cup Runneth Over

• 1 oz Aperol

• 1 oz Amaro Montenegro

• 1 oz Fords Gin

• 2 oz fresh grapefruit juice

• 1.25 cup of ice

• 1 grapefruit rind round

In a blender add, add Aperol, grapefruit juice, gin, grapefruit juice, and ice. Blend until smooth. In your center of your favorite glass, spoon the frozen concoction into a pyramid and float the amaro around the sides. Garnish with a 50-cent-piece-size grapefruit rind.

epi 129 :: A Hinny

• 6-8 oz premium ginger beer

• 1 oz fresh lime

• 10 fresh blueberries (can substitute for your favorite berry)

• 2 sprigs of fresh mint, berries

• 2 oz premium whiskey (optional)

• 1 lime wedge or wheel

In a copper mug or larger glass, add berries and slightly muddle. Add fresh lime juice and whiskey (if you’re choosing to imbibe). Fill mug with crushed ice, add ginger beer and garnish with lime and sprig of mint (or herb to taste).

Epi 128 :: The Cantaloupe Tales

• 2 oz Pisco

• 4 oz of fresh *cantaloupe, cut into chunks

• 1 ozfresh lemon juice

• .5 oz maraschino liqueur (optional)

• Sugar, for rimming the glass

• 2 cubes of fresh cantaloupe, for garnish

In a shaker tin, gently muddle the melon. Add lemon juice, Pisco and maraschino liqueur (optional). Fill ¾ with ice, top and shake vigorously until tin becomes frosty. Double strain over fresh ice in a sugar-rimmed glass. Garnish with as much cantaloupe as your heart desires.

Epi 127 :: Ain’t No Sunshine, When She’s Gone

• 2 oz Henessey VSOP

• 3 oz grape juice

• 1 pinch brown sugar

• 1 oz lemon juice

• 1 slice fresh orange

In a mason jar, add cognac, sugar and juices. Fill ¾ with ice, top and shake vigorously until tin becomes frosty. Garnish with orange slice and enjoy.

For a frosty adult treat, add all ingredients in a blender, 4 oz of ice and blend until smooth. Beware of brain freeze!

Epi 126 :: Whatever Floats Your Boat

•  1.5 oz premium blanco or silver tequila

• .5 oz Campari

• 2 scoops strawberry ice cream

• 1 oz lemon simple syrup

• 1 pinch maldon sea salt (or flake salt)

• 2 sprigs of fresh basil or thyme

• 1 can or bottle of seltzer water.

In a shaker tin, add tequila, Campari, lemon syrup, salt and 1 sprig of your chosen herb.  Fill ¾ with ice, top and shake vigorously until tin becomes frosty. In a tall glass, add a scoop ice cream. Strain the cocktail over the ice cream and top with seltzer water. Finish with the second scoop of ice cream and garnish with herb spring. Serve with spoon and metal straw.

Lemon Simple Syrup

• 1 fresh lemon

• 1 cup sugar

• 1 cup water

Peel lemon and reserve flesh. In a saucepan, add lemon peel, sugar and water. Over medium-high heat, bring to a slight boil. Turn off heat and add lemon juice and allow to cool. Once at room temperature, strain through a fine mesh strainer and reserve in an air-tight glass container. Will keep for 2 weeks, if refrigerated.

EPI 125 :: Preserving the Negroni

• 1.25 oz premium gin

• 1 oz Campari

• .5 oz Punt e Mes or sweet vermouth

• .5 rhubarb or celery syrup

In a mixing glass, add all ingredients. Fill ¾ with ice and gently stir for 30- 45 rotations. In a rocks glass, strain over fresh ice. If you prefer your cocktail served up, strain into a cocktail glass. Garnish with orange peel and top with a celery stalk top.

Epi 124 :: Your Manzana or Mine?

• 2 oz premium mezcal

• 1 oz pineapple juice

• 1 oz apple juice

• .5 oz ginger syrup

• 2 sprigs of any herb your choice (reserve one for garnish)

In a shaker tin, add all ingredients. Fill ¾ with ice, top and shake vigorously until tin becomes frosty. Double-strain over fresh ice in a half salted- rimmed tall glass. Garnish with sprig of fresh herb.

{No pictured}

Mezcal Last Word

• .75 oz Mezcal

• .75 oz Campari

• .75 oz green chartreuse

• .75 oz maraschino liqueur

• .75 oz Lime

In shaker tin, add all ingredients.  Fill ¾ with ice, top and shake vigorously until tin becomes frosty. Strain into chilled coupe glass and enjoy!

epi 123 :: GT&S

•  1.5 oz premium gin

• 3 oz premium tonic

• .5 oz strained sauerkraut liquid

• 1 pinch of sauerkraut

 Fill a highball glass with ice. Add gin, sauerkraut liquid and top with tonic. Gently stir and garnish with as much sauerkraut as your heart—and palette—desires.

epi 122 :: Champagne “Strawberry” Cobbler

• 1 oz premium silver tequila

• 4-6 oz Brut Champagne

• .50 oz simple syrup

• 3-4 fresh strawberries

• 1 slice lemon

• 1 herb sprig of your choice

In a julep or cocktail glass, add strawberries, lemon, simple syrup and gently muddle. Add tequila, fill 1/2 way with crushed ice and stir with a spoon to incorporate ingredients. Fill with ice, and top with champagne. Garnish with herb of your choice and serve with metal straw.

________________________________

Strawberry Champagne Cocktail - (Serves 4)

• 4 oz premium silver tequila

• 1 bottle Brut Champagne

• 14 strawberries

• 2 oz lemon juice

• 2 oz simple syrup

• 4 lemon peel

• 12 dashes Angostura (divided)

In a blender, add strawberries, lemon juice, simple syrup and tequila. Double strain into 4 eight-ounce mason jars, add 1 lemon peel and 4 dashes to each. Cap and store in the fridge. 

 To serve, uncap, add champagne to taste and garnish with strawberry.

Epi 121 :: Crushing On A Girl

•  2 oz rum

• 1/2 oz simple syrup

• 1/2 fresh lime

• 10 fresh blueberries

• 8-15 mint leaves

In a tall glass, muddle blueberries and mint leaves. First squeeze the lime and then place it into the glass. Add ice and gently stir ingredients to incorporate. Garnish with mint sprig.

epi 120 :: The Dark Lord

• 1.5 oz Cinzano 1757 Rosso Sweet Vermouth

• 1.5 oz Lustau Oloroso Don Nuño Dry Sherry

• 1 orange peel

• 1 lemon peel

Fill a stirring glass ¾ with ice, add sweet vermouth and dry sherry and gently stir for 30-40 rotations. Pour into chilled stemmed glass and express orange peel close to top of the glass. Express lemon peel a bit further away from the glass and rub stem with the peel to enhance the experience.

*Recipe contributed by Duane Sylvestre.

epi 119 :: Time for a Coffee Break

• 1.5 oz Skyy Citrus Vodka

•  .75 oz chilled coffee

•     3 oz chilled club soda

•     1 fresh orange peel

Fill highball glass with ice, add ingredients and stir gently. Garnish with orange peel.

*Recipe contributed by Duane Sylvestre.

epi 118B :: She’s Kale-er Queen

• 1 oz Espolón BlancoTequila

• .5 oz fresh lemon Juice

• 1 oz white wine reduction*

• 1 oz fresh pressed kale & cucumber juice

• 1 oz sparkling wine

• 1 fresh kale leaf

In a shaker tin, combine all ingredients, minus sparkling wine. Fill ¾ with ice, top and shake vigorously until tin becomes frosty. Double-strain into wide rocks or Collins glass. Finish w/ sparkling wine to taste, fill fresh ice and garnish with kale leaf.

*White wine reduction: In a pot on medium heat, add white wine of choice and bring to boil. Reduce heat and allow to simmer until wine reduces to 3/4 of original volume. This is great way to use ‘spent’ white wine.

*Recipe contributed by Amy Hosseinnian.

Epi 118B :: Milanese Sour

• 1.5 oz Skyy Citrus Vodka

• .75 oz Aperol

• .5 oz fresh lemon juice

• .25 oz simple syrup

• .5 oz egg white*

• 1 lemon Twist

In a shaker tin, combine ingredient, minus lemon twist. Top shaker and dry shake for 20 seconds. Open and fill 3/4 with ice, top and shake vigorously until tin becomes very frosty. Strain into a chilled coupe glass and garnish with lemon twist.

 *Egg white is optional.

*Recipe contributed by Duane Sylvestre.

Epi 118a :: Classic Aperol Spritz

•  1.5 oz Aperol

• 1.5 oz Prosecco

• 1 oz club soda (or splash to taste)

• 1 Orange slice

 In a stemmed wineglass, pour in Aperol, prosecco and soda. Add ice and orange slice.

*Recipe contributed by Duane Sylvestre.

Epi 118a :: Sedate Your Hesitation

• 2 oz gin

• 1.5 oz parsley water*

• .75 oz fresh lime juice

• .5 oz simple syrup

• 1 dash of Chartreuse

Add all ingredients to stirring glass. Fill 3/4 with ice and gently stir for 30-40 rotations. Over fresh ice, pour into a rocks glass and enjoy!

To serve as a punch, simply double, triple or even quadruple the recipe and serve from a punch bowl with a large block of ice.

*Parsley water: Pick one pint of parsley leaves. Bring a pot of heavily salted water to a roaring boil and blanche parsley for 23 seconds. Remove parsley and immediately place in an ice bath in order to shock. Puree parsley leaves with one pint of cold water. Using a fine mesh strainer or cheesecloth, strain into an air tight-container. Keeps for 3-4 days.

*Recipe contributed by Julien-Pierre Bourgon.

Epi 117 :: Sazerac Twist

•  2 oz. Russels Reserve Single Barrel Bourbon

• .5 oz Simple Syrup

• 6 Dashes Angostura Bitters

• 6 Dashes Peychaud Bitters

• .25 oz Absinthe

• 2 Lemon peels

Chill a rocks glass with ice and set aside.

In a mixing glass, add bourbon, simple syrup and bitters. Fill 3/4 with ice and stir gently for 30-40 rotations. Strain into chilled rocks glass and express oils from one lemon peel over glass and discard. Twist second lemon peel and add as garnish.

Epi 116 :: Basic B*tch G&T

• 1.5 oz Beefeater Gin

• 5 oz premium tonic water

• ¼ oz fresh lime juice

• 3 lime wheels 

• 1 large format ice (Collins Stick from Favourite Ice Co.)

• 1 dash Angostura bitters 

• In a Collins glass, add gin, ice and 3 lime wheels alongside the cube at varying heights. Fill with tonic and top with a long dash of Angostura Bitters.

Epi 115 :: Future Minded

• 2 oz Fords Gin

• .5 oz sweet vermouth infused with hibiscus* 

• .5 oz dry vermouth infused with blueberries* 

• 2 dashes Gary Regans bitters

• 1 oz dehydrated blueberry dust

• 1 lemon rind

• 1 fresh sprig of sage

In a mixing glass, combine gin, infused vermouths and bitters. Fill with ice and stir gently for 40-45 rotations. Strain into chilled, half dusted “Nick and Nora” martini glass. To finish, zest the lemon rind, twist and discard. Clip herb sprig to the edge of glass.

Infusing vermouth is a personal preference. First, taste the vermouth then add 1 oz of dried hibiscus to the sweet vermouth and blueberries to the dry. Then on the hour, taste until it suits your palette. We prefer to infuse the hibiscus for about 1.5 hours and the blueberries are about 5 hours. Strain both the infusions and store in an air-tight glass jar Must be refrigerated and will keep for about a month.

Epi 114 :: Sombrero de Paja

•  1 oz Bacardi White Rum

• 1 oz Bacardi Black Rum

• 1 oz fresh passion fruit

• .5 oz lemon juice

• .5 oz lime juice

• .5 oz pineapple juice

• .25 oz hibiscus syrup

• 1 orange wheel

• 1 brandied cherry

In a shaker tin, add all the ingredients, fill 3/4 with ice, top and shake vigorously until tin is frosty. Double-strain over fresh ice into a tall glass. Garnish with cherry-pierced orange wheel.

Epi 113 :: Mardi Gras Crusta

• 2 oz Courvoiser VSOP Cognac (Brandy)

• 1 oz lemon juice

• .5 oz simple syrup (optional)

• 3 oz *granulated sugar

• 1 whole lemon peel

In a shaker tin, add all the ingredients, fill 3/4 with ice, top and shake vigorously. Strain over fresh ice in a sugar rimmed glass of your choice (make it Mardi Gras-fab by using *tri-color sugars). Garnish with lemon peel.

EPI 112 :: Mi Corazon

• 2 oz Wild Turkey 101 Rye

• 1 oz fresh beet juice (see your local juice vendor)

• .5 oz fresh lemon juice

• .5 oz fresh ginger juice (see your local juice vendor)

• .5 oz cranberry skin syrup

• 1 egg white

• 1 edible lace (optional) 

In a shaker tin, add all the ingredients, top and dry shake for 20 seconds. Open and fill 3/4 with ice, top and shake vigorously until tin becomes very frosty. Double-strain into a chilled coupe glass and garnish with edible lace, if you want it extra sexy.

Epi 111 :: Mindless Sour

• 2 oz Macchu Pisco

• .25 oz fresh ginger juice

• .25 oz lemon juice

• .75 oz fresh pineapple juice

• .50 oz pineapple-cardamom syrup

• 1 egg white

• 1 pinch of turmeric

• 2 dehydrated tea flowers

• 1 dash Angostura bitters

In a shaker tin, combine first 7 ingredients listed above, top and dry shake for 20 seconds. Open and fill 3/4 with ice, top and shake vigorously until tin becomes very frosty. Double-strain into a chilled coupe glass and garnish with tea flowers and dash of bitters for color.

Epi 110 :: It’s All Loganberries to Me

• 2oz Sombra Mezcal

• ½ oz Couintreau

• ½ oz fresh lime juice

• 1 barspoon (1/2 tsp) loganberry preserves

• 1/8 cup salt and paprika mix

• 1/8 cup smoked paprika

• 1 orange wedge

Mix salt and paprika in a shallow dish. Rub the rim of a cocktail glass with orange wedge and dip into the salt/paprika mix until your heart’s content. Reserve the rest of the mix in an air-tight container.

Add all ingredients to a shaker tin, fill 3/4 with ice, top and shake vigorously until tin becomes frosty. Double-strain over fresh ice into your salt rimmed glass.

Epi 109 :: Tini Time

• 2 ¼ oz Hendricks Gin

• 1 oz Dolin Dry Vermouth

• 1 bar spoon pickling liquid

• 1 fresh lemon round, dime-sized

Add all ingredients into stirring glass, fill with ice and gently stir for 30-45 rotations. Pour into a chilled martini glass and express lemon over the rim of the glass. Discard lemon and enjoy with your pinky up!

EPI 109 :: Scotch is for Breakfast

• 2 oz Monkey Shoulder Scotch

• 2 oz fresh squeezed orange juice with a bit of lemon juice added

• ½ oz orange sassafras syrup (or orange syrup)

• 1 dash of Angostura Bitters

Add all ingredients into a shaker tin, fill 3/4 with ice, top and shake vigorously until tin becomes frosty. Pour over fresh ice into a rocks glass, add one dash of bitters and start your day off right.

EPI 108 :: SeeWEED Margarita 

• 2 oz Espolòn Tequila Blanco

• .5 oz Cointreau 

• 1 oz CBD green juice (see your local juice vendor)

• 1 oz fresh lime juice

• pink salt

 In a shaker tin, combine all ingredients, fill 3/4 with ice, top and shake vigorously. Strain into a pink salt-rimmed rocks glass over fresh ice.

epi 107 :: Can I Have A Spot of Tea?

• 1.25 oz Barrell Bourbon Batch 021

• 6-7 oz h ot water

• 1 tea bag (your choice)

• .25 oz simple syrup or flavor

• 3 cloves

• 1 cinnamon stick

• 1 lemon peel

In a warmed tea cup, add tea bag, cloves and fill ¾ with hot water. Add rye and serve with a lemon peel, spoon and cinnamon stick.

Epi 106 :: Claridad

• 1.5 oz El Silenzio Espadin Mezcal

• .75 oz Aloe Water

• .75 oz Coconut Water

• .5 oz Lime Juice

• .5 oz Honey Syrup

• 1 lime wheel

In a shake tin, add all ingredients. fill 3/4 with ice, top and shake vigorously. Strain over fresh ice in a double rocks glass and garnish with lime.

*Recipe contributed by Torrence Swain.