Manhattan Speakeasy Menu

Question 1

Wes’ Paloma

Answer 1

.5 oz lime juice
.75 oz enhanced gf juice (Citric+Phosphoric Acid)
.5 oz grapefruit oleo
.5 oz grapefruit liquer
2 oz Cincoro Blanco
Top with Squirt/soda
Method: toss/strain/long
Glass: Collins
Garnish: expressed grapefruit peel

Question 2

The Banana Stand

Answer 2

.75 oz lime juice
.5 oz Demerara simple
.5 oz banana liqueur
.75 oz Urupan (Charanda)
.75 oz Paranubes
Method: shake/strain/down
Glass: double old-fashioned
Garnish: dehydrated banana slice

Question 3

Certain Ratio

Answer 3

.75 oz lime juice
.75 oz homemade Falernum
.75 oz Amaro Lucano
.75 oz Smith and Cross
Method: shake/strain/up
Glass: coupe
Garnish: NONE

Question 4

Carpe Noctem

Answer 4

1.5 oz Madeira Wine
1 oz Italicus
1 dash orange bitters
Top with soda
Method: toss/strain/long
Glass: highball
Garnish: expressed grapefruit/grapefruit rose

Question 5

Float Like a Butterfly

Answer 5

.5 oz Blanc Vermouth
.5 oz Dry Vermouth
.25 oz apricot liqueur
2 oz Tres Agaves Blanco
1 dash orange bitters
Method: stir/strain/up
Glass: Nick & Nora
Garnish: expressed 1/2 grapefruit peel

Question 6

Sting Like a Bee

Answer 6

.75 oz lemon juice
.75 oz ginger
.75 oz Aperol
.75 oz Los Nahuales Mezcal
Method: shake/strain/up
Glass: coupe
Garnish: dehydrated lemon wheel/ginger candy

Question 7

Aztec Old Fashioned

Answer 7

.25 oz Demerara syrup
.5 oz Ancho Reyes
.75 oz Del Maguey Vida
1.75 oz La Gritona Reposado
3 dashes Angostura bitters
Method: stir/strain/down
Glass: single old-fashioned
Garnish: expressed grapefruit peel

For Bartop Service: Place in smoking box/dome with mesquite wood for 30-60 seconds.
For Well Service: Use presmoked streamline.

Question 8

Central Park Swizzle

Answer 8

10 mint leaves
.75 oz lemon juice
.5 oz Demerara syrup
1 oz Pierre Farrand Dry Curacao
1 oz aged rum
.5 oz Fernet Float
Method: Build in Collins/swizzle
Garnish: Fernet Float/Mint Sprig