Lobby Bar

  1 ½ oz. dry gin
  ½ oz. fresh squeezed lemon juice
  ½ oz. maraschino liqueur
  ¼ oz. crème de violette
  Shake ingredients in a cocktail shaker with ice and strain into a cocktail glass.






  2 oz. rye whiskey
  1 oz. sweet vermouth (freshly opened Vermouth is best)
  2-3 dashes Angostura bitters
  Combine ingredients in a glass with ice and stir.  Strain into a cocktail glass.






  New York Sour
  1 ½ oz. rye or bourbon whiskey
  ½ oz. fresh squeezed lemon juice
  ½ oz. simple syrup
  ¼ oz. Triple Sec
  Shake ingredients in a cocktail shaker and strain into a ice filled glass.
  Float 1 oz dry red wine on top.





  1 ½ oz. Appleton Estates rum
  1 oz. ceylon cinnamon syrup
  1 oz. pineapple juice
  6 drops Jamaica #1 bitters
  Shake and serve over ice.






  Smoky Jalapeno Hibiscus Margarita
  1 ½ oz. roasted pepper-infused tequila
  1 ½ oz. hibiscus syrup
  1 oz. fresh lime juice
  ½ oz. St. Germaine liqueur
  Shake with ice and strain into martini glass.






  Splash of absinthe
  2 oz. Bulleit rye whiskey
  ½ oz. simply syrup
  4 dashes Peychaud's bitters
  Large swath of lemon peel
  Chill and swirl a splash of absinthe over ice in a rocks glass,
  then discard contents. Shake whiskey, syrup, and bitters with ice,
  then strain into the absinthe-coated rocks glass. Garnish with large swath of lemon peel.





  Old Fashioned
  2 oz. 8-10 year old bourbon
  ¼ oz. simple syrup
  2 dashes Angostura bitters
  Stir with ice. Strain into an old fashioned glass
  with one large ice cube and a lemon twist.






  Absinthe God
  1 ½ oz. Kübler Absinthe
  ¾ oz. lemon juice
  ¾ oz. orgeat
  1 eggwhite
  Dry shake (without ice) all ingredients. Then shake with ice.
  Strain into cocktail glass. Garnish with angostura and peychaud’s bitters.





  Mint Julep
  2 ½ oz. quality bourbon, such as Buffalo Trace
  ½ oz. simple syrup
  8-10 mint leaves
  Muddle mint and syrup on the inside of a silver julep cup.
  Coat sides of glass with mixture. Fill cup half way with crushed ice.
  Add 2 oz. of bourbon. Stir lightly. Add more crushed ice almost to top.
  Add remainling bourbon. Mound over with crushed ice. Serve with mint springs.




Vintage 1740

  1 oz. Bulleit rye whiskey
  1 oz. Aperol
  1 oz. Punt e Mes
  Dash of Angostura bitters
  Stir and serve in a coupe
  Garnish with an orange twist





  Pope's Potion
  2 oz. Beefeater 24 gin
  1 oz. Domaine de Canton
  ½ oz. St. Germain
  ½ oz. fresh lime juice
  2 dashes of Jerry Thomas Aromatic Bitters
  Shake all ingredients in a shaker with ice and
  strain in a martini glass. Garnish with a lime twist.





  1 sugar cube
  4 dashes of Peychaud’s bitters
  2 oz. of Old Overholt Rye
  Splash of house-made absinthe bitters
  Lemon twist for garnish
  Take a coupe glass and fill with ice to chill while preparing the drink in a rocks glass.
  In the bottom of the rocks glass, muddle sugar and bitters until the sugar is mixed well.
  Add the Rye and stir until dissolved. Add several ice cubes, stir to chill.
  Toss the ice from the coupe glass and add the splash of absinthe bitters,
  swirl it around to coat the entire inside of the glass and pour out any remaining liquid.
  Strain the concoction into the coupe and garnish with lemon twist.

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