EPI 273 :: La Mandarina

• 🎇1 oz premium blanco tequila 

• 🍯.75 oz *honey syrup 

• 🍊.75 oz fresh tangerine juice 

• 🍊1 tangerine twist for garnish 

• 🎇Pink sea salt, to rim glass  

In a shaker tin, add all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a salt-rimmed chilled cocktail glass and garnish with a tangerine twist. 

*Honey Syrup 

• 🍯.5 cup honey 

• 💧.5 cup water 

In a small saucepan over medium heat, add ingredients. Stir until the honey is dissolved. Remove from heat, allow to cool and transfer to an airtight container. Keep refrigerated for up to 1 month. 

*This recipe contributed by our special do-gooder barkeep.

EPI 272 :: Boulevardier

• 1.5 oz Marker’s Mark bourbon 

• .75 oz Dolin Rouge Sweet Vermouth  

• .75 oz Campari 

• 1 twist of orange peel 

Add all ingredients into a mixing glass. Fill mixing glass ⅔ full of ice and stir until chilled, about 30 seconds. Strain into chilled cocktail glass. Garnish with orange twist. 

In a cocktail mixing glass, add all the ingredients. Fill ¾ with ice, and gently stir for 30 to 40 rotations. Strain into a chilled martini glass. Twist orange peel over top, rub along the rim and garnish of your glass. Cheers!  

*This recipe contributed by our special do-gooder barkeep.

EPI 271 :: Radler Paloma 

• 🇲🇽 2 oz tequila 

• 🍊.75 oz fresh grapefruit juice 

• 🍋‍🟩.5 oz fresh lime juice 

• 💦.5 oz simple syrup 

• 🍺 1 Stiegl Grapefruit Radler beer, to top 

• 🌪️1 grapefruit peel (garnish) 

In a shaker, add all the ingredients, minus the beer. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a tall glass over ice and top with beer.

 Express the grapefruit peel over top and add as a garnishment. 

*This recipe contributed by our special do-gooder barkeep.

EPI 270 :: Watermelon Nojito

• 4 fresh mint leaves 

• .75 oz fresh lime juice‍ 

• .75 oz simple syrup* 

• 3 oz watermelon puree, strained 

• 3 oz club soda 

• 1 mint sprig for garnish 

• 1 watermelon wedge for garnish 

In a tall glass, gently muddle mint leaves, lime juice and simple syrup. Add watermelon puree and fill with ice. Top with club soda and gently stir to incorporate. Garnish with a sprig of mint and watermelon wedge. 

*This recipe contributed by our special do-gooder barkeep.

EPI 269 :: Hollywood Colada 

• 1 oz SelvaRey Coconut Rum 

• 1 oz fresh pineapple juice 

• 2 oz sparkling coconut water 

• 1 pineapple wedge 

In a shaker tin, add rum and pineapple juice. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a Collins glass over crushed ice, top with sparkling coconut water and garnish with a pineapple wedge. 

*This recipe contributed by our special do-gooder barkeep.

EPI 268 :: Herbal Remedy

• 2 oz Teelings Irish Whiskey 

• 1 oz Asian pear juice 

• 2 oz lemongrass elixir

• Crushed ice 

In a shaker tin, add pear juice, whiskey, and lemongrass mixture. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain into rocks glass filled with crushed ice. Garnish with Asian pear slice. 

EPI 267 :: Brielle Caruso :: CMO :: Nearest Green Distillery

• 🥃 2.25 oz Uncle Nearest 1856 

• 🍊 1 oz satsuma-sassafras syrup 

• 🍊 1 satsuma (Mandarin) orange 

• 🍊 20 mini sage leaves (+ extra for garnish) 

• 🍊 1 long dash Angostura bitters 

• 🍊 Crushed ice 

Carefully cut away two-thirds to one-half of the orange peel. Squeeze peels into shaker tin and drop into the bottom. Add sage and gently muddle until aromatic. Add whiskey, syrup and bitters and securely top and dry shake (without ice). Strain into rocks glass and fill with crushed ice. Garnish with a few sprigs of mini sage. 

EPI 266 :: ELIT Vodka Freeze Martini 

• 1/6 oz dry vermouth (one barspoon) 

• 4 dashes orange bitters 

• 1 lemon peel 

Place your bottle of ELIT Vodka in the freeze for at least 3-4 hours. 

In a cocktail mixing glass, fill ¾ with ice, add the vodka, vermouth, and bitters. Gently stir for 30 to 40 rotations and pour into a chilled martini glass. Express over top and rub the lemon peel along the rim of your glass. Twist and add as a garnish. Enjoy! 

EPI 265 :: Copa Banana Daiquiri 

• 2 oz banana-infused rum* 

• 2 oz banana milk** 

• 1 tbsp heavy cream 

• Ground cinnamon (optional) 

In a shaker tin, add banana rum, banana milk, and heavy cream. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain into chilled coupe glass and top with a dash of cinnamon. It only gets better if served frozen! 

*Homemade Banana-Infused Rum 

• 1 lb ripe bananas  

• 1 cup sugar 

• 2 cups milk (for shakes, reduce to 1 cup) 

• 1 tsp cinnamon  

• 5 green cardamom pods (can substitute for your fav spice) 

In a small pot, mash bananas and add sugar. Over medium heat, continuously stir the mixture and as the sugars begin to melt, add spices. Continue stirring while slowly adding the milk and cook until sugar is completely dissolved. Remove from heat and separate the solids from the liquid by straining into an air-tight container and allow to cool. This is your banana milk.**  

Here’s the fun…don’t toss the solid bits!! Take that messy deliciousness and add 12 oz of rum. At room temperature, allow to infuse for 6-8 hours. Strain and reserve the infused rum. 

Keep refrigerated in an air-tight glass container.

EPI 264 :: Caribbean Get-A-Way Daiquiri

• 2 oz premium white rum

• 1 oz fresh key lime juice

• 1 oz fresh pineberry juice

• .5 oz bourbon vanilla bean syrup*

• 1 fresh pine berry

• 1 sprig rosemary

In a shaker tin, add both juices, vanilla bean syrup and rum. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain into chilled coupe glass and garnish with pineberry and a sprig of rosemary.

EPI 263 :: I Can Buy Myself Flowers

• 2 oz premium pisco

• 2 oz persimmon syrup

• 1 oz fresh lemon juice

• 1 fresh egg

• 2-3 salted edible flowers

In the lid of shaker tin, add egg white. In the other half of the tin, add the rest of the ingredients. Top and dry shake (without ice) vigorously until foamy. Fill ¾ with ice, top and shake vigorously until exterior of tin is frosty. Double strain into chilled coup glass. Garnish with edible flowers, if you are feeling fancy.