Early Years Specs

Question 1

Sherry Cobbler

Answer 1

1.5 oz Manzanilla Sherry
.5 oz Amontillado Sherry
.5 oz Cinnamon Syrup
2 orange slices

Short shake in a cobbler shaker, single strain directly from the cobbler shaker over crushed ice in a stemmed Julep glass, insert a 7.5” straw, top with Low & Dry

Dehydrated Orange half-wheel (against back of glass)
Mint Bouquet (in front of orange, next to straw)
Crushed Ice bowl filled with berries (rasp/black/cherry)
Powdered Sugar (on everything)

Question 2

Fish House Punch

Answer 2

2.5 oz Batch
- .5 oz Hamilton Pot Still
- .5 oz Lustau Solera Reserva Brandy De Jerez
- .5 oz Wild Turkey 101 Bourbon
- .5 oz Arton Creme De Peche
- .5 oz Demerara Syrup
.5 oz Lemon Juice
2 dashes clove tincture
2 dashes salt tincture
1 dash foam tincture

Short shake, single strain over an extra large ice sphere in a rounded Double Old Fashioned Glass

Grated nutmeg (over top of the drink)
Bobby pinned dehydrated lemon wheel
Black Tea Leaves (sprinkled in the middle of the lemon wheel)

Question 3

Brandy Julep

Answer 3

Muddle 
- 10-12 mint leaves
- .5oz Demerara Syrup
1.5 oz Pierre Ferrand 1840 Cognac
.5 oz Hamilton Pot Still Rum

Muddle mint and dem syrup in a julep tin, add cognac and brandy and stir briefly without ice. Fill with crushed ice, then push-stir to incorporate ingredients. Insert 7.5” metal straw, top with high&dry ice

mint bouquet (next to straw)
raspberry and blackberry (navels facing down between mint and ice mound)
powdered sugar on everything

Question 4

Milk Punch

Answer 4

3 oz milk punch batch

• 20 Lemons
• 2 Pineapples
• 2 oz Cardamom
• 2 oz Pink Peppercorn
• 2 oz Cloves
• 2 oz Coriander
• 4 oz Cinnamon (ground with mortar and pestle),
• 4 oz Star Anise (ground with mortar and pestle),
• 2 Cups chopped Ginger,
• 2 lb. granulated Sugar
• 16 oz Appleton Estate Reserve blend
• 16 oz Hamilton Pot Still Rum
• 16 oz Caravedo Mosto Verde Pisco
• 16 oz Pierre Ferrand 1840 Cognac
• 12 oz Evan Williams Bonded Bourbon
• 12 oz Batavia Arrack
• 8 oz Kubler Absinthe
• 2 oz Peychaud’s bitters
• 16 oz Chai Tea
• 28 oz Water
• 80 oz Whole Milk
• 1.5 oz Acid Lactart

add crushed ice to a glass milk carton, pour in 3 oz batch, tp[ with crushed ice to bring wash line between shoulder and top of glass, insert rose gold and white striped paper straw, place on long silver tray

chai spice powder over glass carton
purple wax flower bouquet
2 hob nobs

Question 5

Martinez

Answer 5

2 oz Hayman’s Old Tom Gin
.75 oz RR Sweet Vermouth
.25 oz Maraschino liqueur
2 dashes Boker’s bitters
1 squint Salt tincture

Full Stir, Strain into a Nick & Nora

Orange peel “Feathered-Twist.”

Question 6

Manhattan

Answer 6

2 oz George Dickel Rye Whiskey (or another American Whiskey of Drinker’s choice)
1 oz RR Sweet Vermouth
2 dashes Angostura bitters
1 squint Salt tincture

• Full Stir, Strain into a Nick & Nora

Metal Pick “Skewered” Marasca Cherry.

Question 7

Sazerac

Answer 7

1.5 oz George Dickel Rye Whiskey
.5 oz Pierre Ferrand 1840 Cognac
.25 oz Demerara syrup
8 dashes Peychaud’s bitters
(Absinthe rinse)

Procedure:
Begin chilling a Sazerac glass with Crushed Ice.
Build ingredients in a Mixing glass, Add two cracked Ice Cubes, then fill with Cubed Ice and Full Stir.
Dump the Crushed Ice out of the Sazerac glass, Rinse the glass with 4 sprays Absinthe (and discard any excess Absinthe), then Twirl the glass in the air to aerate the Absinthe.
Strain the contents of the Mixing glass into the Sazerac glass.

Garnish with a Lemon peel “Slit-Twist.”

Question 8

Blue Blazer

Answer 8

2 oz Spirit of Drinker’s Choice:
Aberlour A’bunadh Scotch
Willett 3-yr Rye Whiskey
Old Grand-dad 114 Bourbon
Plantation OFTD Rum
Plymouth Navy Strength Gin
Tapatio 110 Blanco Tequila
Vago Elote Mezcal

3 oz Hot water
Scant .5 oz Ginger Snap syrup
3 dashes Abbott’s bitters
1 dash Citric Acid

Procedure:
Pour water into the Electric Kettle and turn it on.
After 20-30 seconds, pour some Boiling Hot Water into a Tea Cup placed on its Saucer to begin heating it up.
Pour the “Spirit of the Drinker’s Choice” into one of the Metal Mugs, and the other ingredients (listed above) into the other Mug.
Ignite the Spirit with a Torch, and allow it to burn for 5 seconds.
Then, slowly pour the flaming Spirit into the Mug containing the other ingredients.
Once everything has been combined, Roll the mixture between the Mugs 10 times, making sure to increase the length of the stream as you pour.
After 10 Rolls, extinguish the flame by placing the bottom of the empty Mug over the top of the full one.
Discard the Hot Water from the Tea Cup.
Pour the contents of the full Mug into the Tea Cup.

Garnish with a Lemon peel “Zig-Zag Slit-Twist” and Grated Nutmeg.