COMMUNITY COCKTAILS Someone Like You KRAIG ROVENSKY 1 ½ oz. Lillet Blanc IG: @KRovensky 1 oz. Amaro Meletti WORK: Life on Mars 1 oz. Glenmorangie Scotch whisky IG: @LifeOnMarsSeattle 1 dash Angostura bitters 1 dash Reagan’s orange bitters Combine in a mixing glass over ice. Stir and strain into a chilled coupe glass. Garnish with a lemon peel. Postcards From Norway KRAIG ROVENSKY 2oz. Krogstad aquavit IG: @KRovensky ½ oz. Cardamaro WORK: Life on Mars ½ oz. Lemorton Pommeau de IG: @LifeOnMarsSeattle Normandie 2 dashes Miracle Mile forbidden bitters Combine in a mixing glass over ice. Stir and strain into a brandy snifter. Garnish with a grapefruit peel. page 51
COMMUNITY COCKTAILS Slingshot 1 ½ oz. Hayman’s Old Tom gin ½ oz. El Dorado 12 Year Guyana rum KYLE BROWNING ¼ oz. Cointreau IG: @MalibuJackson ½ oz. grapefruit oleo saccharum* WORK: Soi ¾ oz. fresh pineapple juice IG: @SoiCapitolHill ½ oz. fresh lime juice 3 dashes Peychaud’s bitters 4 dashes Bittermens celery shrub 1 dash Pernod absinthe Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain over ice into a highball glass. Top with soda water. Garnish with a pineapple wedge and a cherry. Droppin’ Dimes KYLE BROWNING 1 ½ oz. lavender-infused Sipsmith IG: @MalibuJackson London dry gin* WORK: Soi IG: @SoiCapitolHill ¾ oz. Cocchi Americano rosa ½ oz. honey syrup* ½ oz. fresh lemon juice ½ oz. fresh grapefruit juice 3 drops saline solution* Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain over ice into a chilled coupe glass. Top with soda water. Garnish with three dried rose buds. page 52
COMMUNITY COCKTAILS Kissed by a Rosé LEE DALTON 1 ½ oz. Monopolowa vodka IG: @Liicifer ¾ oz. St Germain WORK: Six Arms ¾ oz. Rosé wine IG: @SixArms ¾ oz. fresh grapefruit juice Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain over ice into a champagne flute. Top with 1oz. champagne. Garnish with a rosemary sprig. Turn the Tide LINDSAY 1 ½ oz. Beefeater gin MATTESON ¾ oz. Trois Rivieres Cuvee de IG: @LindsayMatteson WORK: The Walrus L’Ocean Martinique rhum and the Carpenter ¾ oz. Mattei Cap Corse blanc IG: @TheWalrusBar 2 dashes Scrappy’s grapefruit bitters Combine in a mixing glass over ice. Stir and strain into a chilled cocktail glass. Garnish with a grapefruit peel. page 53
COMMUNITY COCKTAILS Battle of the Caribbean LINDSEY RAYMOND 1 oz. El Buho mezcal IG: IG: @Rindsey187 1 oz. Plantation ‘Stiggins Fancy’ WORK: Crabtree Kitchen + Bar pineapple rum ½ oz. Giffard orgeat syrup ½ oz. fresh lemon juice 1 dash Scrappy’s black lemon bitters 1 dash Scrappy’s grapefruit bitters Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain over ice into a highball glass. Top with crushed ice. Garnish with a dehydrated lemon wheel and 3 blueberries. Logan’s Rum 1 ½ oz. Novo Fogo silver cachaça ½ oz. Clear Creek loganberry liqueur LOGAN CHINN ¼ oz. Bitter Truth Golden Falernum IG: ½ oz. fresh lemon juice @LoganAwesomeFunTime ¼ oz. fresh lime juice 3 dashes Fee Brothers old WORK: The Tin Table ( formerly) fashioned bitters IG: @TheTinTableRestaurant Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain over ice into an old fashioned glass. Garnish with a two lime wheels. page 54
COMMUNITY COCKTAILS Low County ‘75 MARK PASCHAL 1 oz. Château de Laubade unaged WORK: armagnac Jude’s Old Town IG: @JudesOldTown 1 oz. fresh lemon juice ½ oz. simple syrup 1 dash Scrappy’s black lemon bitters 4 oz. sparkling wine. Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain over ice into a champagne flute. Top with 4oz. sparkling wine. No garnish. Halo Moon 1 oz. gin 1 oz. Rinomato Americano bianco MARK PASCHAL 1 oz. Mancino bianco vermouth WORK: Jude’s Old Town Combine in a mixing glass over ice. IG: @JudesOldTown Stir and strain into a chilled cocktail glass. Garnish with an orange peel. page 55
COMMUNITY COCKTAILS Sound of Silence MARK SASSI 2 oz. Wild Turkey rye IG: @SassiM ½ oz. Cynar WORK: Smith Tower ½ oz. Pedro Ximenez sherry ( formerly) 2 dashes Scrappy’s orange bitters Combine in a mixing glass over ice. Stir and strain into an old fashioned glass. Garnish with an orange peel. Know It All 1 oz. Malfy grapefruit gin 1 oz. Strega MATTHEW ½ oz. fresh lemon juice NICHOLS ¼ oz. honey syrup* IG: 1 dash Scrappy’s Firewater Tincture @mattnicholsdoesstuff WORK: Combine the ingredients in a Screwdriver Bar cocktail shaker with ice. Shake well IG: @Screwdriver_Bar and fine strain over ice into a chilled cocktail glass. Float 1oz. Cava on top. No garnish. page 56
COMMUNITY COCKTAILS Wilderness 1 ½ oz. Noble Oak rye whiskey ¾ oz. Cocchi Americano bianco MELISSA CROSS ¾ oz. Cynar IG: @MsMissyCross WORK: Vito’s Combine in a mixing glass over ice. IG: @VitosSeattle Stir and strain over fresh ice into an old fashioned glass. Garnish with an orange peel. Summer Chicken MIA WYATT 1 ½ oz. Fortaleza reposado tequila IG: @MariaMiaWp ½ oz. Montelobos mezcal ¼ oz. grapefruitcello* WORK: White Swan ½ oz. Campari Public House ½ oz. fresh lime juice IG: ½ oz. fresh grapefruit juice @WhiteSwanPublicHouse ¼ oz. ginger syrup* ¼ oz. honey syrup* Combine in a cocktail shaker. Shake well and fine strain into a chilled cocktail glass. Garnish with a grapefruit peel. page 57
COMMUNITY COCKTAILS Shiso Happy 2 oz. Hendrick’s gin ½ oz. shiso syrup* MIA WYATT ¼ oz. Spiritopia mint liqueur IG: @MariaMiaWp ¼ oz. Luxardo maraschino liqueur WORK: White Swan ½ oz. Orasella cherry juice Public House 1 egg white IG: @WhiteSwanPublicHouse Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain into a chilled coupe glass. Garnish with a mint leaf and a cherry. Abuela’s Marmalade MICHAEL CADDEN 2 ½ oz. blanco tequila IG: @MichaelaCadden ¾ oz. cranberry honey WORK: ¾ oz. kumquat & blood orange syrup* Heartwood Provisions 1 ½ oz. fresh lemon juice IG: @HeartwoodSea 4 dashes Scrappy’s black lemon bitters Build over crushed ice in a highball glass. Garnish with an edible flower. page 58
COMMUNITY COCKTAILS The Ruthorford MURRAY STENSON 1 ½ oz. Knob Creek bourbon WORK: Zig Zag Café ½ oz. Meletti orange amaro ( formerly) ½ oz. Nardini Basano amaro IG: @ZigZagCafeSeattle ¼ oz. Benedictine WORK: Kaname Izakaya Combine in a mixing glass over ice. IG: @KanameIzakaya Stir and strain into a chilled cocktail glass. Garnish with an orange peel. Kaname Tea 12 oz. hot water ¾ oz. by volume Japanese green tea MURRAY STENSON 1 ½ oz. green Chartreuse WORK: Zig Zag Café ¾ oz. yellow Chartreuse ( formerly) IG: @ZigZagCafeSeattle Combine the ingredients in a tea WORK: pot. Steep for 5-7 minutes. Serves 2. Kaname Izakaya IG: @KanameIzakaya Afternoon Tea MYLES 2 oz. bourbon, rye or brandy BURROUGHS ¼ oz. black tea syrup* IG: @MylesBurroughs 2 dashes Scrappy’s orange bitters WORK: Queen City (formerly) Combine in a mixing glass over ice. Stir and strain over fresh ice into an old fashioned glass. Garnish with a lemon peel and a cherry. page 59
COMMUNITY COCKTAILS Espadin Fresa 2 oz. mezcal ½ oz. raspberry liqueur NATE LITTLE 1oz. fresh lime juice IG: @RiskyBartender ½ oz. strawberry ginger syrup* WORK: 1 egg white Maxwell Hotel IG: Combine the ingredients in a @PineappleBistroAnd- cocktail shaker with ice. Shake well Bar_QueenAnne and fine strain into a chilled coupe glass. Garnish with a lime peel. Flores de Pera 1 ¾ oz. Lustau blanco vermouth ¾ oz. pear brandy NATHAN LAYMAN 1 barspoon honey syrup* IG: @Bcruikshank217 WORK: Combine in a mixing glass over ice. The Sitting Room Stir and strain into a chilled cocktail IG: @The.Sitting.Room glass. Garnish with a lemon peel. Man of La Mancha NATHAN LAYMAN 2 oz. reposado tequila IG: @Bcruikshank217 ½ oz. Nux Alpina Nocino WORK: ½ oz. Pedro Ximenez sherry The Sitting Room 2 dash Angostura bitters IG: @The.Sitting.Room Combine in a mixing glass over ice. Stir and strain into a chilled cocktail glass. Garnish with an orange peel. page 60
COMMUNITY COCKTAILS Pisco Matcha Latte NIKKI SCHULTZ 1 oz. Pisco IG: @NikkiTheSchultz 1 oz. Lustau blanc vermouth WORK: ¼ oz. fresh lemon juice Harry’s Fine Foods 3 oz. matcha milk* IG: @HarrysFineFoods 1 pinch salt Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain over ice into an old fashioned glass. Garnish with a dehydrated lemon wheel. There’s Treasure Everywhere OLIVIA HANEY 2oz. bacon fat washed bourbon* IG: @OliviaHaney ½ oz. maple fig syrup* WORK: Pennyroyal 2 dashes Scrappy’s black walnut bitters IG: @PennyroyalSeattle 2 dashes Angostura bitters Combine the ingredients in a mixing glass with ice. Stir and strain into a chilled coupe glass. Garnish with a dried fig. page 61
COMMUNITY COCKTAILS Memory Blade PAUL SHANROCK 1 ½ oz. bourbon IG: ¾ oz. fresh lemon juice @AmericanMythology ¼ oz. fresh lime juice WORK: Stampede ¼ oz. demerara syrup* Cocktail Club ¼ oz. honey syrup* IG: ¼ oz. New Deal ginger liqueur @StampedeCocktailClub ¼ oz. Giffard Abricot du Roussillon 3 dashes of Scrappy’s lavender bitters Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain into a chilled coupe glass. No garnish. Peach Body 1 ¼ oz. pisco ¾ oz. mezcal PETER MILLER ½ oz. fresh lime juice IG: @PeterMillerTime ½ oz. simple syrup* WORK: Liberty ¼ oz. Giffard Crème de Pêche IG: @LibertyBar 1 dash Angostura bitters 1 dash Bittermens hellfire shrub 1 egg white Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain into a chilled coupe glass. Finish with 4 drops of Angostura bitters. page 62
58° North COMMUNITY COCKTAILS PETER MILLER 1oz. Highland Park Magnus Scotch whisky IG: @PeterMillerTime 1oz. Noble Oak rye WORK: Liberty ¼ oz. St. George Bruto Americano IG: @LibertyBar ¼ oz. Bitter Truth Golden Falernum Combine in a mixing glass over ice. Stir and strain into over a large ice cube into an old fashioned glass. Garnish with an orange peel. Bruto’s Riff 1 ½ oz. rye whiskey ½ oz. St. George Bruto Americano PEYTYN MARKHAM ½ oz. Giffard Abricot du Roussillon WORK: McMenamin’s Anderson School Combine in a mixing glass over ice. IG: @McMenamins Stir and strain into a chilled cocktail glass. Garnish with an orange peel. My European Girlfriend RYAN DORN 2 oz. Park VS cognac IG: @DornWrites ½ oz. Cinzano sweet vermouth WORK: The Purple ¼ oz. Lillet Blanc Café ¼ oz. Ciociaro amaro IG: @PurpleCafeSeattle 2 dashes Angostura bitters Combine in a mixing glass over ice. Stir and strain into a chilled Nick & Nora glass. Garnish with a cherry. page 63
COMMUNITY COCKTAILS Three Little Birds SABRINA GERTZ 2 oz. Flor de Cana 12 year rum IG: @SabrinaLouse07 ½ oz. Magdala orange liqueur Work: Bake’s Place 2 dashes Fee Brothers plum bitters Bellevue 1 barspoon spiced syrup* IG: @BakesPlace Combine in a mixing glass over ice. Stir and strain over a large ice cube in an old fashioned glass. Garnish with a dehydrated orange wheel. Sage Advice 3 sage leaves 1 ½ oz. Johnnie Walker black Label SANDER RAAV 1 oz. fresh grapefruit juice IG: @SanderRaav ¼ oz. honey syrup* WORK: The Tin Table Combine the ingredients in a IG: cocktail shaker with ice. Shake well @TheTinTableRestaurant and fine strain over ice into an old fashioned glass. Garnish with a sage leaf. page 64
COMMUNITY COCKTAILS Guns ‘n’ Rosemary SARA ROSALES 1 ¾ oz. London dry gin IG: @JugHeadSays ¾ oz. fresh lime juice WORK: Lady Jaye ½ oz. fresh grapefruit juice IG: @LadyJayeWest ½ oz. Aperol ¼ oz. Cynar ½ oz. rosemary syrup* Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain into a chilled coupe glass. No garnish. Jalisco Iced Tea SCOTT LEVINE 1 ½ oz. Espolon blanco tequila IG: @ScottyBoboddy ½ oz. Averna WORK: The Masonry ¾ oz. fresh lemon juice IG: @TheMasonryPizza Build in a highball glass over ice. Top with ginger beer. Garnish with a lime wedge. page 65
COMMUNITY COCKTAILS Behind The Green Door SCOTT RIXE 1 ½ oz. dry gin IG: @BaldNBearded 1 oz. cucumber juice WORK: ½ oz. fresh lemon juice Cortina (formerly) ½ oz. rosemary syrup* IG: @CortinaSeattle ¼ oz. St. Germain 3 dashes Scrappy’s celery bitters Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain over crushed ice into a highball glass. Garnish with a rosemary sprig and a slice of cucumber. Lost in Translation SCOTTY DIAZ 1 ½ oz. Woodford Reserve rye whiskey IG: @ScottyBarfly ¾ oz. Bitter Truth Golden Falernum WORK: ½ oz. Montenegro amaro Stanley & Seafort’s ¼ oz. Fernet-Branca Sean Johnson ¾ oz. fresh lime juice IG: @Johnson_M_Sean 1 teaspoon demerara syrup* WORK: 2 dashes toasted coconut bitters* Canon (formerly) IG: @CanonSeattle Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain over crushed ice into a tiki mug. Garnish with an edible flower and a dehydrated lime wheel. page 66
COMMUNITY COCKTAILS Stay Gold 1 ¾ oz. Bacardi Carta Blanca rum ¼ oz. Midori melon liqueur SCOTTY DIAZ 1 oz. paradise sour* IG: @ScottyBarfly ½ oz. fresh pineapple juice WORK: 2-3 drop saline solution* Stanley & Seafort’s Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain into a chilled cocktail glass. Garnish with a pineapple leaf and finish with a mist of Scrappy’s celery bitters. Déjà Vu 1 oz. Overproof rye whiskey ½ oz. Meletti amaro SEAN JOHNSON ½ oz. Bigallet China-China IG: @Johnson_M_Sean 6 dashes Angostura bitters WORK: Canon (formerly) Combine in a mixing glass over ice. IG: @CanonSeattle Stir and strain over fresh ice into an old fashioned glass. Garnish with an orange slice. page 67
COMMUNITY COCKTAILS Dixon Hill 1 ½ oz. apple brandy ½ oz. Suze gentian aperitif SETH SEMPERE ¾ oz. celery tonic syrup* IG: @SempereIrrisistible ½ oz. fresh lime juice WORK: Zig Zag Café 2 oz. club soda IG: @ZigZagCafeSeattle Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain over fresh ice into a highball glass. Top with club soda. Garnish with a grapefruit peel. The Midnight Society SETH SEMPRE 1 ¼ oz. Maley Pommerbe aperitivo IG: @SSempre ¾ oz. London dry gin WORK: Zig Zag Café ¾ oz. cognac IG: @ZigZagCafeSeattle ¼ oz. Letterpress Amaro Amorino 3 dashes Bittermens Krupnik herbal honey bitters Combine in a mixing glass over ice. Stir and strain into a chilled coupe glass. Garnish with a lemon peel. page 68
COMMUNITY COCKTAILS Mint Condition SHELBY STEWART ¾ oz. Oola ‘Waitsburg’ bourbon IG: @ShelbyStewart ¾ oz. Branca Mentha WORK: 1022 South J ½ oz. New Deal ginger liqueur IG: @1022_SouthJ ½ oz. honey syrup* ½ oz. fresh lemon juice Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain over fresh ice into a highball glass. Top with ginger beer. Garnish with a mint sprig. Granada Sour SHELBY STEWART 1 ½ oz. Azuñia reposado tequila IG: @ShelbyStewart ½ oz. Del Maguey ‘Vida’ mezcal WORK: 1022 South J ¾ oz. Pama pomegranate liqueur IG: @1022_SouthJ ¾ oz. fresh lime juice ¼ oz. simple syrup* Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain over large ice cube into an old fashioned glass. Garnish with a lime peel. page 69
COMMUNITY COCKTAILS Evolving Winds STEF RIDER 1 ½ oz. bourbon IG: @StefToTheF ½ oz. Averna WORK: Liberty ¼ oz. Nocino IG: @LibertyBar ¼ oz. fresh lime juice 2 dashes Fee Brothers plum bitters 1 dash Angostura bitters Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain into a chilled coupe glass. No garnish. Out of Focus 1 ½ oz. blanco tequila ½ oz. green Chartreuse STEF RIDER ½ oz. Cocchi Americano bianco IG: @StefToTheF ½ oz. St. George spiced pear liqueur WORK: Liberty 1 dash Scrappy’s cardamom bitters IG: @LibertyBar Combine in a mixing glass over ice. Stir and strain into a chilled cocktail glass. Garnish with a lemon peel. page 70
COMMUNITY COCKTAILS Strangers in Paradise STEPHEN 1 ¼ oz. bourbon BRENDAN ½ oz. Cynar IG: @TopShelfing ½ oz. fresh lemon juice WORK: Liberty ½ oz. simple syrup* IG: @LibertyBar 1 drop Scrappy’s Firewater Tincture 2 dashes Scrappy’s lavender bitters Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain into a chilled coupe glass. Garnish with a lemon peel. Paco’s Really Easy Seattle Vodka-Rita TAMI BROCKWAY 1 can of frozen limeade concentrate JOYCE 6 oz. Seattle Distilling vodka WORK: Seattle 1 can Rainier beer Distilling Company IG: @SeattleDistills Add the limeade and vodka to a pitcher. Stir together until it becomes slush. Pour in the beer and fill with ice. Serves 4 page 71
COMMUNITY COCKTAILS Zsa Zsa 1 ½ oz. Ancho Reyes Verde poblano chile liqueur TIM FREEMAN 1 oz. Montinore Estate verjus blanc IG: @TimFreeman.Jpeg ½ oz. fresh lime juice WORK: Marmite ¼ oz. cucumber-fennel syrup* IG: @MarmiteSeattle 6 drops Pacifique absinthe Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain into a chilled coupe glass. No garnish. Dead Horse 2oz. Buffalo Trace ¼ oz. demerara syrup* TOMMY PATRICK 2 dashes smoked vanilla bitters* IG: @PorkasaurusRex 1 dash Scrappy’s orange bitters WORK: The Ballard Cut Combine in a mixing glass over ice. IG: @TheBallardCut Stir and strain over a large ice cube into an old fashioned glass. Garnish with an orange peel. page 72
COMMUNITY COCKTAILS Red Headed League TOMMY STEARNS ¾ oz. Bitter Truth Golden Falernum IG: @Tommy.Stirs ¾ oz. Hampden Estate Jamaican rum WORK: Deep Dive ¾ oz. Peychaud’s bitters IG: ¾ oz. fresh lime juice @Bar_At_TheSpheres Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain into a chilled cocktail glass. No garnish. Seas The Day 1 ½ oz. Trois Rivières Cuvée De L’Ocean Martinique Rhum TREVOR ¼ oz. Strega OSTERMAN ½ oz. Siete Leguas blanco tequila IG: @TrevorOsterman ¾ oz. fresh lime juice WORK: ½ oz. Small Hand Foods pineapple Heartwood Provisions IG: @HeartwoodSea gum syrup Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain into a chilled coupe glass. Garnish with an orchid. page 73
COMMUNITY COCKTAILS Godspeed, Rebels TYLER MOORE 1 ½ oz. Pimms Cup No. 1 IG: @TylerHasinsta ½ oz. Plantation Three Star rum WORK: Meet Korean ¾ oz. fresh lime juice BBQ ¾ oz. sumac syrup* IG: @MeetKoreanBBQ 2 dashes Angostura bitters Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain into a chilled coupe glass. Garnish with a dehydrated lime wheel. House of Orange VERONICA RIFFO 1oz. Svöl Swedish aquavit IG: @Bananaronica ½ oz. vodka WORK: Foreign Na- ¼ oz. fresh lime juice tional ½ oz. miso brown sugar syrup* IG: @Foreign.National ½ oz. blood orange purée 1 dill sprig Combine the ingredients in a cocktail shaker with ice. Shake well and fine strain over crushed ice into an old fashioned glass. Garnish with a dill sprig and a dehydrated blood orange slice. page 74
COMMUNITY COCKTAILS Alsatian Cousin ZAC OVERMAN 1 ½ oz. Dolin Blanc vermouth IG: @ZacOverman 1 ½ oz. Lustau ‘Papirusa’ manzanilla WORK: L’Oursin IG: @LoursinSeattle sherry ¼ oz. Clear Creek Poire Eau de Vie Combine in a mixing glass over ice. Stir and strain over a large ice cube into a chilled cocktail glass. No garnish. page 75
COMMUNITY COCKTAILS Prepared Items APO BITTERS CELERY TONIC 1 part Angostura bitters 1 cup white sugar 1 part Dale DeGroff’s pimento ¾ cup water bitters ¼ cup apple cider vinegar 1 part Scrappy’s orange bitters 2 tablespoons celery seed Combine together in a bitters 1 teaspoon cracked coriander bottle. 1 teaspoon salt 1 zest of half a grapefruit BACON FAT WASHED Toast the celery seed and BOURBON cracked coriander in a dry 3oz. melted bacon fat pan on medium-low heat until 1 liter bourbon aromatic. Add the remaining Combine the bacon fat and ingredients and bring to a boil. bourbon and rest at room Remove from heat and steep temperature for 5 hours. at room temperature for at Freeze overnight, then strain least an hour. Strain through through a coffee filter. cheesecloth and store cold. BLACK TEA SYRUP CINNAMON SYRUP 1 part brewed black tea (hot) 1 cinnamon stick 1 part white sugar 1 cup white sugar Mix the black tea and sugar 1 cup water until the sugar is dissolved. Boil the water and add the Let cool and store cold. sugar. Let the sugar dissolve. Add the cinnamon sticks and simmer for 20 minutes. Let cool and store cold. page 76
COMMUNITY COCKTAILS Prepared Items CUCUMBER INFUSED GRAPEFRUIT OLEO MEZCAL SACCHARUM 1 750ml mezcal zest of 6 grapefruits 4 cucumbers, sliced 3 cups white sugar Combine the ingredients 3 cups apple cider vinegar together in a glass jar. Press the grapefruit zest into Let sit for 48 hours. the sugar to release the oils. Let sit for 5 – 6 hours. Remove the DON’S MIX zest and add the vinegar. Store 2 cups fresh grapefruit juice cold. 1 cup cinnamon syrup Combine together and store HIBISCUS INFUSED VODKA cold. 1 liter high proof vodka 16oz. by weight: hibiscus flowers EUCALYPTUS TEA SYRUP Combine the ingredients in a 2 cups eucalyptus tea (Hot) glass container. Let sit for 1 cup white sugar 2 days. Combine the tea and the sugar. Let the sugar dissolve. HUCKLEBERRY SYRUP Let cool and store cold. 2 cups Huckleberry 2 cups white sugar GINGER SHRUB 1 cup water 100 grams brown sugar Thoroughly press the 100 grams coarsely chopped huckleberries into the sugar. fresh ginger Bring the water to a boil and 4 oz. honey add the pressed huckleberries 16 oz. apple cider vinegar and Sugar. Let the sugar 2 whole cloves dissolve. Let cool and strain out Boil all the ingredients the huckleberries. Store cold. together. Turn off the heat and let cool. Strain and store cold. page 77
COMMUNITY COCKTAILS Prepared Items KUMQUAT & MATCHA MILK BLOOD ORANGE SYRUP 32 grams Matcha powder ½ cup blood orange juice 32 oz. oat milk ½ cup kumquat juice 14oz. sweetened condensed milk ½ cup water Gently whisk to until all the 2 cups white sugar ingredients are blended, and Bring the water to a boil and the consistency is creamy. Store add the sugar. Let the sugar cold. Holds for about 2 weeks. dissolve. Turn the heat off and stir in the blood orange and PARADISE SOUR kumquat juice. 2 parts yuzu juice Let cool and store. 1 part Bitter Truth Golden Falernum MAPLE FIG SIMPLE SYRUP Combine the ingredients. Shake 16 oz. maple syrup well. Store cold. 16 oz. water 16 dried figs, diced PINEAPPLE SHRUB Combine the ingredients 2 cup raw sugar and bring to a boil. Turn off 1 cup water the heat and simmer for 30 16 oz. of fresh pineapple minutes. Strain and store 1 cup champagne vinegar cold. Boil the water. Add the raw sugar and let dissolve. Add the MATCHA SYRUP pineapple and let simmer for 5 1oz. by volume: unsweetened min. Matcha powder Turn off heat and let cool. Pour 6oz. hot (not boiling) water through a chinois, mashing 200 grams white sugar the pineapple while straining Whisk the ingredients together to release all of the juices. Add until blended. Store cold. champagne vinegar and mix. Store cold. page 78
COMMUNITY COCKTAILS Prepared Items RED WINE SYRUP SHISO SYRUP 1 cup rich simple syrup 1 part white sugar 1 cup red wine 1 part water Combine and store cold. 10 shiso Leaves Press the shiso into the Sugar with ROASTED PINEAPPLE a muddler. Let sit for 3 hours. Boil INFUSED MEZCAL the water and add the shiso and 1 Liter Banhez mezcal Sugar mix. Let Sugar dissolve. ½ pineapple, skinned and Strain and store cold. oven-roasted SMOKED VANILLA BITTERS Combine the ingredients in a 3 vanilla beans glass container and let sit for 1 bottle Angostura bitters 2 days. Smoke the vanilla beans for 5 Minutes. ROSEMARY SYRUP Combine the smoked beans 3 rosemary sprigs and Angostura bitters in a glass 4 cups white sugar container. Let sit for 48 hours 4 cups water before serving. Let the rosemary and sugar sit for 2 hours. STR AWBER RY Boil the water and add the GINGER SYRUP sugar. Let the sugar dissolve. 16oz. halved strawberries Let cool. Strain and store cold. 1 large piece of ginger, peeled and diced 6 cups white sugar 3 cups water Press the strawberry and diced ginger into the sugar. Let sit for 1 hour. Boil the sugar, strawberry and ginger until the sugar is dissolved. Strain and store cold. page 79
COMMUNITY COCKTAILS Prepared Items SUPER SALINE SOLUTION 8oz. saline solution 2 drops orange flower water 1 small pinch MSG Combine the ingredients and store. TOASTED COCONUT BITTERS 1 bottle Angostura bitters 3 tbs unsweetened coconut Lightly toast the coconut flakes over medium heat. Combine with the Angostura bitters and store overnight in a glass jar. Strain out the coconut before serving. page 80
Curated by: Casey Robison @caseyrobis0n Design by: Sarah Butterfield @hellobuttermylk page 81
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