Post Volstead Specs

Question 1

Moscow Mule

Answer 1

1.5 oz 42 Below Vodka
.5 oz Lime juice
.5 oz Ginger syrup

Build in a Moscow Mule Mug over Crushed Ice, Top with Ginger Ale, Stir briefly to incorporate ingredients, Insert a 5” Metal Straw, Top with “High & Dry” Crushed Ice

Ginger Candy / Dehydrated Lime Wheel / Metal Pick “Anchor”

Question 2

Hotel Nacional

Answer 2

2.5 oz Hotel Nacional Batch:
-1.5 oz Plantation 3-Star White Rum
-.5 oz Apricot brandy
-.25 oz Pineapple Gomme syrup
-.25 oz Demerara syrup
1 oz Pineapple juice
.75 oz Lime juice
1 dash Cassia tincture
1 dash Mace tincture
1 dash Foam tincture

Full Shake, Single-strain into a Punch Glass

Lime Oils
Dehydrated Pineapple Half-Wheel / Metal Pick “Flag”

Question 3

Daisy De Santiago

Answer 3

3 oz Santiago Batch:
 -1.5 oz Bacardi 8-yr Rum
 -.5 oz Hamilton Pot Still Rum
 -.5 oz Yellow Chartreuse
 -.25 oz Demerara syrup
 -.25 oz Pineapple Gomme syrup
.75 oz Citrus (.375 oz Lemon juice + .375 oz Lime juice)
1 squint Salt tincture

Short-Shake, Single-strain over Crushed Ice in a Red Wine glass, Insert a 7.5” Metal Straw, Top with “High & Dry” Crushed Ice.

Lime Wheel (pressed against the back of the glass and curved around the rim)
Mint Bouquet (next to the Lime Wheel)
Raspberry & Blackberry  (between the Lime Wheel/Mint Sprigs & Crushed Ice mound)
Powdered Sugar  (on top of everything)

Question 4

Millionaire

Answer 4

2.75 oz Millionaire Batch:
-1 oz Jamaican Rum (.75 oz Appleton Estate Reserve Blend + .25 oz Hamilton Pot Still Rum)
-.75 oz Apricot brandy
-.75 oz Plymouth Sloe Gin
-.25 oz Grenadine
.75 oz Lime juice
2 dashes Cassia tincture
2 dashes Salt tincture
1 dash Foam Tincture

Full Shake, Single-strain into an Stemless Wine glass,

Lime Oils (expressed directly into the Stemless Wine glass)
Scoop Crushed Ice into a Small Crystal Bowl
Insert 4 Mint Tips around the rim of the Bowl
Place the glass on top of the Crushed Ice in the center of the Small Crystal Bowl

Question 5

Lion’s Tail

Answer 5

2 oz Evan Williams Bonded Bourbon
.5 oz RR Allspice Dram blend  (½ Hamiltons Pimento Dram & ½ St. Elizabeth Allspice Dram)
.5 oz Lime juice
.25 oz Demerara syrup
.25 oz Cinnamon syrup
2 dashes Angostura bitters
1 dash Foam tincture

Full Shake, Single-strain into a Large Coupette

long Lime peel “Tail”

Question 6

Rattlesnake

Answer 6

2 oz George Dickel Rye Whiskey
.75 oz Citrus (.5 oz Lemon juice + .25 oz Lime juice)
.75 oz Simple syrup
3 dashes Absinthe (1 part Kubler : 1 part St. George)
1 Egg White (.75 oz Egg White)

Dry Shake, Add Cubed Ice and Full Shake, Double-strain into a Large Coupette

4 sprays Absinthe
Angostura bitters “Rattlesnake”

Question 7

Vieux Carre

Answer 7

1 oz George Dickel Rye Whiskey
.75 oz Pierre Ferrand 1840 Cognac
.75 oz RR Sweet Vermouth
.25 oz Bénédictine
2 dashes of Peychaud's bitters
2 dashes of Angostura bitters
1 squint Salt tincture

Build in a Hard Strong Old Fashioned glass, Half-Stir over a Large Clear Ice Cube

Lemon peel “Slit-Twist.”