Angostura Fizz1 oz Angostura Bitters1 oz Lime Juice.25 oz Simple Syrup.25 oz Grenadine.5 oz Cream1 Egg WhiteSeltzer Water

First dry shake, then shake with ice. Double strain into a cocktail coupe. Top off with Seltzer.

Beggars Banquet2 oz bourbon1 oz lemon juice.75 oz maple syrup2 dashes angostura bittersIPA beer

Shake everything but the beer with ice, strain into an ice filled glass and top with the beer. Garnish with a lemon slice or an orange slice.

Buck Hunter1.5 oz bourbon.5 oz fresh lemon juice2 oz ginger ale1 dash Angostura bitters

Shake the booze, juice and bitters with ice. Strain into an ice filled glass and add ginger ale. Garnish with a lemon.

The Last Cocktail1 oz gin1 oz fresh lemon juice2 oz pear-rosemary purée*1.5 oz prosecco

Combine all ingredients, except the sparkling wine, and shake with ice. Add the prosecco, double-strain into an ice-filled glass and garnish.

Pear-Rosemary Purée: Combine 4 fresh rosemary sprigs with 5 oz. of agave syrup in small saucepan and bring to a simmer. Remove from heat, cover and let stand for 30 minutes. Fine-strain into a large glass bottle and let cool to room temperature. Add 20 oz. of pear purée, shake to combine. Keep refrigerated for 1 week.