Bartender's Choice Recipe Index

“Another Way to Rosé”

By Fatima Butler
  •  1.5oz Fords Gin
  •  .5oz Chambord
  •  .5oz Appel’s Rhubarb Syrup
  •  1oz Lemon juice
  • Egg White

Garnish: Lavender bitters + fresh raspberries
Dry shake. Add ice. Shake vigorously. Double strain into footed rocks glass. Top with a few drops of lavender bitters and fresh raspberries.

“The Last Last Word”

By Chau Tran
  • 10ml Smith and cross
  • 10ml Appleton Estate 12yr
  • 10ml Plantation Jamaica HTP 22year
  • 10ml Transcontinental Rum line Jamaica WP 2012
  • 10ml Green Chartreuse
  • 10ml Luxardo
  • 20ml Hampden Estate Jamaican Overproof
  • 4 dashes Elixir Vegetal
  • Half a lime

Mix – set on fire
Pour into a glass with crushed ice
Squeeze lime onto the top of drink

“Roll Town Ghost”

By Zach Sapato
  • 1oz Novo Fogo Tanager Cachaça
  • .5oz Sōmrus Chai Cream Liqueur
  • .5oz Amaro Montenegro
  • .5oz Heirloom Alchermes
  • 2 dashes Dashfire Fig Fennel Bitters
  • 1 whole egg

Garnish Cursed Black Lime Powder

LORE: Long ago there was a roller skater who skated the empty streets of a ghost town, shaking a cocktail as he went. The clanging of the ice in the tins echoed through the barren streets, ringing a most unusual harmony. The ringing tolled a forbidden pitch - the tones would awaken a long dormant power. Soon the colors and words of the Ghost Town Roll cocktail and the very life of the roller skater himself would be flipped
Red to black
Black to red
Forward to back
Living to living-dead.
Though people have begun to emerge from their homes for cautious walks and distant activities, our skater has not been seen since one fateful evening of cocktail ingredient foraging. It is said the streets still clatter with roller skate wheels as the Ghost Town Roller has become the...

Roll Town Ghost

  • 1oz Novo Fogo Tanager Cachaça
  • .5oz Sōmrus Chai Cream Liqueur
  • .5oz Amaro Montenegro
  •  .5oz Heirloom Alchermes Red Bitter Liqueur
  •  2 dashes Dashfire Fig Fennel Bitters
  • 1 whole egg

“Cloud Nine”

By Bridget Ramsey
  • .25oz Velvet Falernum
  •  .50z Banana Syrup
  •  .75oz Heavy Cream
  • 1 Egg White
  • ~1oz Rockey’s Milk Punch
  • 1.5oz Probitas White Blended Rum

Dry shake ingredients, then wet shake with one large cube until cube dissolves. Pour 2oz of club soda into a glass, then strain the contents of the shaker, and place into freezer for 60-90 seconds.

After the drink comes out of the freezer, make a chimney down the center, and stretch with tepache until frothy. Garnish with grated cinnamon, lime zest, and a pineapple frond.