Cocktail Menu

Question 1

Back in Black

Answer 1

INGREDIENTS

• 2 oz. Mastero Dobel Anejo
• .25 oz. Agave syrup
• 2 dashes of mole bitters

PROCEDURE

1. Fill mixing glass with ingredients.
2. Fill mixing tin with ice and stir cocktail.
3. Using a Julep Strainer, pour over fresh ice.
4. Garnish with orange peel.

Question 2

Brunch Paloma

Answer 2

INGREDIENTS
1.5 oz Espelon Reposado
.25 oz Mandarin Napoleon
.5 oz Agave
.75 oz grapefruit juice
.5 oz lime juice
pinch of kosher salt
1 oz sparkling wine

PROCEDURE

1. Fill mixing tin with ingredients.
2. Fill mixing tin with ice, cap, and shake. After shake, add sparkling wine.
3. Fill Collins glass with fresh ice.
4. Using a Julep strainer, strain cocktail into Collins glass.
5. Garnish with grapefruit slice.

Question 3

Compadre

Answer 3

INGREDIENTS
1.5 oz Kimo Sabe Mezcal Joven
.5 oz Milagro Reposado
.5 oz grapefruit juice
.75 oz agave syrup
.75 oz lime juice

PROCEDURES

• Batched cocktail that is on tap*
  1. Garnish glass with half rim of smoked sea salt
  2. Fill glass with ice and Compadre on top

Question 4

Devil’s Mule

Answer 4

INGREDIENTS 
1.5 oz silver tequila
.5 oz Creme de Cassis
.5 oz lime juice
3 oz ginger beer
1 mint sprig

PROCEDURE

1. Fill Collins glass with ice.
2. Pour tequila, lime juice, and ginger beer in Collins glass.
3. Float Creme de Cassis over top and garnish with mint sprig.

Question 5

Fresca

Answer 5

INGREDIENTS
1.5 oz Effen Cucumber
.5 oz Rumhaven Coconut Rum
.75 oz lime juice
.75 oz simple syrup
loose handful of mint leaves

PROCEDURE

1. Fill mixing glasswith ingredients.
2. Fill mixing tin with ice, cap, and shake.
3. Fill Collins glass with fresh ice.
4. Double strain cocktail over ice.
5. Garnish with a cucumber wheel.

Question 6

House Margarita

Answer 6

INGREDIENTS
1.5 oz Sauza Blue
.75 oz triple sec
2 oz sweet & sour

PROCEDURE

• This is a batched recipe*
  1. Salt rim of margarita glass.
  2. Fill ice and pour House Rocks to fill glass.

Question 7

Hurricane

Answer 7

INGREDIENTS
1 oz Appleton Signature Blend
1 oz J. Wary Silver Rum
.25 oz Cruzan Overproof Rum
.5 oz passion fruit syrup
.5 oz lime juice
.5 oz grenadine

PROCEDURE

• This cocktail is batched and on tap*
  1. Fill glass with ice and Hurricane on tap.
  2. Garnish with a cherry and orange slice.

Question 8

Man Mosa

Answer 8

INGREDIENTS
1 oz Deep Eddy Orange
3 oz sparkling wine
.5 oz OJ
.5 oz grenadine

PROCEDURE

1. Fill wine glass with Deep Eddy Orange, Sparkling wine, and OJ.
2. Float grenadine on top.

Question 9

Ma’s Old Fashioned

Answer 9

INGREDIENTS
1.5 oz Elijah Craig
.5 oz Barrow's Ginger
.25 oz honey syrup
2 dashes of angostura bitters
2 dashes of Reagan's orange bitters

PROCEDURE

• Batched cocktail on tap*
  1. Fill glass with ice and Ma’s Old Fashioned on tap
  2. Garnish with a lemon peel.

Question 10

Melon Paloma

Answer 10

INGREDIENTS
1.5 oz Espellon Reposado
.75 oz Combier Triple Sec
1 oz watermelon juice
.5 oz lime juice
.25 oz simple syrup

PROCEDURE

1. Fill mixing tin with ingredients.
2. Fill mixing tin with ice.
3. Cap mixing tin and shake.
4. Strain into Collins glass with fresh ice.
5. Garnish with a grapefruit slice.
6. Throw a pinch of chili-chipotle salt on grapefruit slice.

Question 11

Mule

Answer 11

INGREDIENTS
1.5 oz Deep Eddy Vodka
.75 oz Barrows Ginger
.5 oz basil syrup
.5 oz lemon juice
.75 oz ginger beer

PROCEDURE

• Batched cocktail on tap*
  1. Fill Deep Eddy tin glass with ice.
  2. Fill glass with Mule on tap.
  3. Garnish with basil leaf and lemon wheel.

Question 12

Raspberry Beret

Answer 12

INGREDIENTS 
2 oz Cabo Wabo Reposado 
.75 oz Combier Framroise
.5 oz raspberry thyme syrup 
.75 oz lime juice 
.75 oz OJ
.5 oz cranberry juice
50 mL Grand Marnier Hitchhiker 

PROCEDURE

• Batched cocktail on tap*
  1. Garnish glass with half sugar rim.
  2. Fill glass with ice and Raspberry Beret on tap
  3. Garnish with 3 raspberries, fresh mint, and a GMA Hitchhiker.

Question 13

Rest & Relaxation

Answer 13

INGREDIENTS 
1 oz Wild Turkey Rye
1 oz Bacardi 8 Year
.5 oz honey syrup
.5 oz lemon juice
Loose handful of mint leaves
2 - 3 oz ginger ale

PROCEDURE

1. Fill mixing tin with Wild Turkey Rye, Barcardi 8 yr., honey syrup, lemon juice, and mint leaves.
2. Shake and strain over fresh ice in a Collins glass.
3. Top cocktail with ginger ale.
4. Garnish with mint sprig through lemon wheel.

Question 14

Rhett’s Killarita

Answer 14

INGREDIENTS
1.5 oz Patron Silver
.75 oz Cointreau
.75 oz Grand Mariner
.5 oz agave syrup 
1.25 oz lime juice
1 oz lemon juice
.75 oz OJ

PROCEDURE

• Batched cocktail that is on tap*
  1. Garnish glass with half rim of black lava salt
  2. Fill glass with ice and Rhett’s Killarita on tap

Question 15

Sazerac

Answer 15

INGREDIENTS
1.5 oz Sazerac 6 Year Rye
.25 oz simple syrup
4 dashes Peychaud's bitters
1 dash Angostura bitters
Herbsaint rinse

PROCEDURE
1. Rinse Double Old Fashioned glass with Herbsaint
2. Fill mixing tin with ingredients.
3. Fill mixing tin with ice and stir cocktail.
4. Using a Julep Strainer, strain cocktail into Herbsaint rined glass and garnish with a lemon peel over rim of glass.
(served neat)

Question 16

Smoke on the Water

Answer 16

INGREDIENTS 
1.5 oz Avion Reposado
1 oz honey syrup 
.75 oz lemon juice
Kimo Sabe Mezcal rinse
2 dashes Angostura bitters

PROCEDURE

1. Fill mixing tin with Avion Reposado, honey syrup, and lemon juice.
2. Fill mixing tin with ice and shake.
3. Rinse Double Old Fashioned glass with Kimo Sabe Mezcal.
4. Fill glass with fresh ice.
5. Strain cocktail over fresh ice with a Julep Strainer.
6. Garnish with 2 dashes of Angostura bitters and a lemon peel.