For Esmé

by Heather Hawkins

1.5 oz. Fortaleza Reposado
1.5 oz. Alysian Vermouth
Dash of orange bitters
Bar spoon pineapple gomme
Stir. Up. No garnish.


by Damian Grzybko

Geyserville Gun Club, Geyserville, CA

1 oz. Plymouth Gin
¾ oz. Gran Classico
¾ oz. Alysian Vermouth
½ oz. Carpano Bianco

Ivory Rose

by Laura Sanfilippo

Duke's Spirited Cocktails, Healdsburg, CA

1 oz. Benham's Gin ¾ oz Alysian Vermouth
⅓ oz. Dillon's Rose Gin Liquor
⅓ oz. Couchi Americano
Rocks. Lemon twist

The Grape & Grass

by Nathaniel Smith

Spoon and Stable, Minneapolis, MN

1.5 oz. Alysian Vermouth ½ oz. Lustau Amontillado Sherry
¼ oz. Lustau Manzanilla Sherry
½ oz. Osborn Pedro Ximinez Sherry
½ oz. Famous Grouse blended scotch (for proof backbone)
2 dash Angostura Bitters
Stir, strain into chilled Nick & Nora glass, express and insert orange peel

A Ride to the Airport

by Isaac Roman

Spoon and Stable, Minneapolis, MN

1.25 oz. Alysian Vermouth
1.25 oz. Don Julio Reposado Tequila
¼ oz. dry vermouth
¼ oz. Amaro Montenegro
Dash of orange bitters.
Pinch of salt.
Stir, pour into a chilled coupe or snifter. Garnish with a lemon coin or twist.

Le Petite Cul

by Nick Melle

Cafe Du Nord, San Francisco, CA

1.5 oz. Old Overholt Rye
½ oz. Alysian Bittersweet
½ oz. Lo-Fi Gentian Amaro
1 barspoon Tempus Fugit Creme De Cacao
6 dashes apricot bitters

Mr. Orange

by Jackson Miller

Al's Place, San Francisco, CA

1.5oz Dolin Dry
.75oz Alysian
.5oz Umeshu
Stir. Served up in Nick and Nora glass. Lemon Twist.