Shaken & Stirred

Beach Bum

by The Fix Lounge’s Wes Black

Ingredients

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

Directions

Combine all ingredients in a Collins glass and fill with ice. Garnish with a mint sprig and skewered Luxardo cherry.

Photos by Lanewood Studio

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Freaky Tiki Bird

by Beast + Barrel’s Katelin Rutter

Ingredients

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

Directions

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

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L.I.T. Fam

by The Bitter Alibi’s Peter Bonilla

Ingredients

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

Directions

Shake and strain all ingredients over ice and garnish with lemon.

Photos by Lanewood Studio

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The Golden Snitch

by The Flying Squirrel’s Kaleena Goldsworthy

Ingredients

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

Directions

Shake and strain ingredients into a goblet with a husk cherry garnish (husk cherry from Crabtree Farms).

Photos by Med Dement

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Brunch Punch

by The Daily Ration’s Jason Bowers

Ingredients

1 oz. pineapple juice
1 oz. cranberry juice
1 oz. orange juice
1 oz. strawberry simple syrup
1 1/2 oz. silver rum

Directions

Shake and strain all ingredients into a glass. Top with a splash of soda and a lime wheel garnish.

Photos by Med Dement

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Spit Fire

by St. John’s Raven Humphrey

Ingredients

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

Directions

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

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Cameron’s Kick

by The Honest Pint’s Ashlin Combs-Lemley

Ingredients

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

Directions

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

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Port of Havana

by Back Inn Café’s Jerry Tse

Ingredients

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

Directions

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.

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Virgo

by Main Street Meats' Lauren Kramer

Ingredients

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

Directions

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.

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Negroni

by Il Primo’s Will Bewley

Ingredients

1 oz. Old Tom Gin
1 oz. blanc sweet vermouth
1 oz. Campari

Directions

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

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Bordeaux Bourbon

by FIVE’s Sarah Fremouw

Ingredients

1 1/4 oz. Maker’s Mark
1/2 oz. Bordeaux syrup
1/2 oz. St-Germain
1 Bordeaux cherry
splash of ginger ale

Directions

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

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Charred Corn Sour

by Matilda Midnight’s Justin Stamper

Ingredients

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

Directions

Shake all ingredients without ice. Add ice and continue to shake. Strain ingredients into a chilled coupe.

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