Annual Food & Drink Issue
by The Fix Lounge’s Wes Black
1 1/2 oz. El Dorado 5-Year Rum
1 oz. Coco Lopez
1/2 oz. pineapple shrub
1/2 oz. lime juice
dash tiki bitters
Combine all ingredients in a Collins glass and fill with ice. Garnish with a mint sprig and skewered Luxardo cherry.
Photos by Lanewood Studio
by Beast + Barrel’s Katelin Rutter
1 1/2 oz. Diplomatico Anejo Rum
1/2 oz. Aperol Aperitivo
3/4 oz. orgeat syrup
3/4 oz. fresh lime juice
1 oz. coconut milk
2 dashes house-made Beast four-spice tincture
In a mixing glass, combine all ingredients and top with ice. Shake until well chilled and strain into a tiki mug with fresh ice. Garnish with a skewered orange wedge, fresh mint, and an umbrella.
Photos by Med Dement
by The Bitter Alibi’s Peter Bonilla
1/2 oz. gin
1/2 oz. rum
1/2 oz. vodka
1/2 oz. tequila
1/2 oz. triple sec
3 oz. Founders Rubaeus
Shake and strain all ingredients over ice and garnish with lemon.
Photos by Lanewood Studio
by The Flying Squirrel’s Kaleena Goldsworthy
1 1/2 oz. smoked peach whiskey (smoked in house)
1/2 oz. lemon verbena syrup (lemon verbena from Crabtree Farms)
1/2 oz. lemon juice
0.2 oz. Cynar
Shake and strain ingredients into a goblet with a husk cherry garnish (husk cherry from Crabtree Farms).
Photos by Med Dement
by The Daily Ration’s Jason Bowers
1 oz. pineapple juice
1 oz. cranberry juice
1 oz. orange juice
1 oz. strawberry simple syrup
1 1/2 oz. silver rum
Shake and strain all ingredients into a glass. Top with a splash of soda and a lime wheel garnish.
Photos by Med Dement
by St. John’s Raven Humphrey
1 oz. Willett Pot Still Reserve Bourbon
1 oz. Amaro Montenegro
3/4 oz. house-made orgeat syrup
1/2 oz. lemon juice
1/2 oz. house-made cinnamon and pepper syrup
3 dashes Bittermens Thai Bitters
2 slices of muddled jalapeños
Shake all ingredients together and fine strain them into a rocks glass with one large ice cube. Garnish with shaved nutmeg, a flamed lemon peel, and a sliced jalapeño.
Photos by Med Dement
by The Honest Pint’s Ashlin Combs-Lemley
3/4 oz. Tullamore D.E.W. Irish Whiskey
3/4 oz. Grant’s Scotch Whisky
3/4 oz. orgeat syrup
1/2 oz. fresh lemon juice
Angostura bitters
In a mixing glass, combine all ingredients and top with ice. Shake until well chilled and strain into a rocks glass with fresh ice. Garnish with two dashes of Angostura Bitters and a lemon peel.
Photos by Rich Smith
by Back Inn Café’s Jerry Tse
2 dashes of angostura bitters
1 1/2 oz. Papa’s Pilar Dark Rum
1/2 oz. lemon juice
1/2 oz. lime juice
1/2 oz. simple syrup
1/4 oz. DeKuyper 03
1/4 oz. Dow’s Fine Ruby Port
Chill a cocktail glass. Shake ingredients with ice, then double strain into glass. This drink is garnished with impatiens from the Bluff View Herb Garden.
by Main Street Meats' Lauren Kramer
1 1/2 oz. Germain-Robin craft brandy
1/2 oz. lemon juice
1/2 oz. fig syrup
2 dashes angostura bitters
1/2 oz. Merlot
Combine all ingredients except Merlot in a shaker, top with ice, and shake well. Fine strain into a glass and float 1/2 oz. of Merlot over top of the cocktail.
by Il Primo’s Will Bewley
1 oz. Old Tom Gin
1 oz. blanc sweet vermouth
1 oz. Campari
Pour ingredients into a mixing glass filled with ice. Stir ingredients, then strain over ice. Garnish with a flamed orange peel. Don’t be afraid of the flame. The combusted citrus oils add the perfect aromatics to the drink.
Photos by Med Dement
by FIVE’s Sarah Fremouw
1 1/4 oz. Maker’s Mark
1/2 oz. Bordeaux syrup
1/2 oz. St-Germain
1 Bordeaux cherry
splash of ginger ale
In a highball glass, add one Bordeaux cherry, St-Germain, and Bordeaux syrup and muddle contents. Fill glass with ice and add Maker’s Mark. Shake and pour, unstrained, into the same highball glass. Top with ginger ale and garnish with a Bordeaux cherry and orange twist.
Photos by Med Dement
by Matilda Midnight’s Justin Stamper
1 1/2 oz. quality rye (Rittenhouse or Michter’s)
1/2 oz. charred corn syrup
1/2 oz. Velvet Falernum
1 oz. lemon juice
1/4 oz. lime juice
1 egg white
Shake all ingredients without ice. Add ice and continue to shake. Strain ingredients into a chilled coupe.
