The Safe Word1.5 oz Reposado Tequila.75 oz Aperol.75 oz Cocchi Americano.75 oz Sorel liqueur2 dr Peychaud's Bitters1 twst Grapefruit peel (as garnish)

Stir, strain, rocks, twist.

Corpse Reviver #11.5 oz Cognac.75 oz apple brandy or calvados.75 oz sweet vermouth

Stir with ice and strain into a chilled cocktail glass. Garnish with an orange twist.

Upside Down Martini2 1/2oz of french dry vermouth1 oz ginlemon peel for garnish

Assemble gin and vermouth in a mixing glass filled with Ice and stir. Strain into a chilled martini glass and garnish with the lemon peel.

Fade To Black (via)1 oz mezcal, preferably Del Maguey Vida1 oz Ramazzotti amaro.25 oz navy strength Jamaican rum, preferably Smith & Cross.5 oz agave syrup1 eggPinch of salt2 dashes Bittermens mole bitters2 ozs Negra Modelo beer

In a cocktail shaker, combine all ingredients except the beer, and dry shake about 30 seconds. Fill three-quarters full with ice and shake for another 30 seconds. Strain into an 8-ounce highball glass with no ice. Top with the beer. Stir briefly with a bar spoon to combine ingredients.

Test Pilot.5 oz fresh lime juice.5 oz falernum.5 oz Cointreau1.5 oz dark Jamaican rum.75 oz light Puerto Rican rum1 dash Angostura bitters6 drops Pernod1 cup crushed iceProcedures

Put all ingredients in a blender and blend at high speed for 5 seconds. Pour unstrained into a double old-fashioned glass, adding more crushed ice to fill. Garnish with an orange wheel.

The Awkward Pause2 oz reposado tequila.75 oz Punt e Mes.5 oz Bittermens Citron Sauvage liqueur2 dashes Bittermens Xocolatl Mole bitters

Combine ingredients in a mixing glass and fill with ice. Stir until chilled, about 30 seconds; strain into chilled cocktail glass. Twist a thin piece of orange peel over the drink for aromatics; use as garnish.

Lady Sage2 oz Gin2 fresh sage leaves.75 oz fresh lemon juice.75 oz simple syrup1 fresh egg white

In a shaker, gently muddle the sage and lemon juice. Add the remaining ingredients, dry shake, and then shake with ice until well chilled. Strain into a chilled glass and garnish with a sage leaf.

Talent Scout2.25 oz Bourbon.5 oz Curaçao2 dashes Bitters, Angostura1 twist Lemon peel

Build in glass, stir with ice, express peel and drop in glass.

Bubbly Manhattan2 oz Rye1 oz IPA.5 oz Sweet vermouth

Measure the rye and vermouth into a mixing glass with ice. Shake and strain into a chilled martini glass, adding beer at the same time. Garnish with an orange slice or kumquat.

Planter’s Punch3 oz dark rum (preferably of Jamaican extraction)1 oz lime juice.5 oz lemon juice.5 oz grenadine.25 oz simple syrup

Stir ingredients in a glass with ice until well chilled, then strain over crushed ice into a collins glass. Garnish with lime and lemon wheels.

Dark and Stormy II1 oz dark rum1 oz silver rum2 oz ginger beer2 oz fresh orange juice2 oz pineapple juice

Build all ingredients in a large glass over ice and stir. Garnish with a lime wedge.

No Pants Sour (via)1.5 oz Rye1 oz fresh grapefruit juice.75 oz aperol.5 oz egg white.5 oz simple syrup

Dry shake the shit outta the egg white and then add the other ingredients and ice, shake again. Poured over a large ice cube and garnished with some angostura bitter and some grapefruit peel. Enjoy sans pantaloons. Cheers!

Waiting Room (via)1.5 oz pineapple gomme syrup.75 oz acid phosphate3 drops pimento bitters1 oz heavy creamSeltzer

In a cocktail shaker filled with ice, add the syrup, acid phosphate and bitters. Shake well until chilled. Add the cream and more ice and shake again for about 20 seconds. Strain into a Collins glass and top with the seltzer.

Painkiller2 oz Pusser’s Rum4 oz Pineapple juice1 oz Orange juice1 oz Cream of coconut

Add all ingredients to an ice-filled hurricane glass and stir to combine. Garnish with an orange wedge, a cherry and a grate of nutmeg.

Ol' Blue Eyes1.5 oz Bourbon.5 oz Orange liqueur.5 oz Cocchi americano.25 oz Benedictine2 dashes orange bitters

Stir ingredients in a shaker with ice. Strain over a block of ice into a tumbler. Garnish with a flamed orange peel.

Paloma2 oz reposado or blanco tequilaJuice from 1/2 a limePinch of saltGrapefruit soda (Jarritos works well)

Pour the tequila into a highball glass and squeeze in the lime juice. Add the ice and salt, too with the soda. Give it a quick stir to combine and garnish with a lime wheel.

Solera Sour1.5 oz brandy.75 oz simple syrup (1:1).75 oz fresh lemon juice.75 oz fresh egg white (pasteurized if you like)Dash of Angostura bitters

Shake ingredients with ice until well chilled, strain into an ice-filled tumbler, and garnish with a brandied cherry.

Paradisii1.5 oz gin.75 oz grapefruit shrub.75 oz Lillet blanc2 dashes Peychaud's bitters

Stir with ice until well chilled and strain into a chilled cocktail glass. Garnish with lemon twist.

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.

The Long Hello.75 oz apple brandy.75 oz St. Germain1 dash aromatic bittersChilled sparkling wineNutmeg

Stir the brandy, St. Germain and bitters with ice until well chilled, then strain into a chilled cocktail glass, float champagne and grate nutmeg on top to garnish.

Fanta Pants1.5 oz Gin.75 oz ginger liqueuregg white.75 oz lemon juice.25 oz simple syrupGinger alepeychauds bittersfresh ginger

Combine the gin, ginger liqueur, egg white, lemon juice and syrup in a shaker. Dry shake to break up the egg, then add ice and shake until well chilled. Strain into a margarita glass and top with ginger ale. Garnish with a dash of the bitters and a few pieces of julienned ginger.

Eureka Punch2 oz Amber Rum1 oz fresh lemon juice.75 oz green chartreuse1 oz honey syrup1 dash Angostura bitters2 oz ginger ale

Combine rum, juice, Chartreuse, honey syrup, and bitters in a cocktail shaker with ice; shake until chilled. Strain into a collins glass filled with ice cubes and top with ginger ale; garnish with a lemon wedge and a sprig of mint. 

A Thief In The Night1.5 oz Larceny bourbon1 oz Averna amaro.5 oz fresh lemon juice.5 oz honey syrup (equal parts honey and water)

Combine ingredients with ice in a shaker. Shake until well chilled and fine strain into a chilled glass.

Corpse Reviver #2.75 oz gin.75 oz lemon juice.75 oz Cointreau (triple sec).75 oz Lillet1 dash absinthe

Shake ingredients in a mixer with ice until well chilled and strain into a chilled cocktail glass.

The Nice Nice2 oz bourbon.75 oz Aperol.5 oz simple syrup (1:1)3 drops of orange flower water4-6 fresh basil leaves

Shake all ingredients, double strain into a chilled cocktail glass and garnish with a fresh basil leaf.

Listener request:A.B.C. Cocktail1 oz Tawny port1 oz VSOP Cognac.25 oz Maraschino liqueur1 barspoon simple syrup

Tear the mint leaves and add them with the other ingredients to an ice filled shaker. Double-strain into a chilled cocktail glass.

The Working Man1 oz Amber rum1 oz allspice dram1 oz velvet falernum1 oz lime juice

Shake with ice and strain into a chilled cocktail glass. Garnish with a lime twist.

Hot Toddy2 oz bourbon whiskey1 tablespoon honey4 oz water1 teaspoon lemon juice1 slice fresh lemon

Boil water in a kettle. Place the whisky, honey and lemon juice into a mug. Pour the hot water into the mug and stir. Add the lemon slice and serve.

Gold Dust2 oz rye whiskey1/2 oz simple syrup1/2 oz fresh lemon juice3/4 oz ginger liqueur

Combine all ingredients and shake with ice. Strain into a chilled glass and garnish.

Francis The Mule2 oz bourbon.5 oz orgeat syrup.5 oz fresh lemon juice.5 oz brewed coffee, chilled2 dashes Angostura orange bittersCracked ice

Shake ingredients with ice, strain into a chilled glass and garnish.

Gentle Ben1 oz blanco tequila1 oz vodka1 oz gin3 oz orange juice1 barspoon sloe gin

Mix all ingredients except the sloe gin. Shake with ice until well chilled with crushed ice. Pour the mixture into a double old fashioned glass and float the sloe gin. Garnish with an orange slice.

Attitude Adjuster2 oz Gin1 oz triple sec.75 oz fresh lime juiceCoca-Cola.25 oz Grand Marnier.25 oz Coffee liqueur

Shake the gin, triple sec and lime and strain into a hurricane glass filled with ice. Top with the cola and float the Grand Marnier and Coffee liqueur.

Bourbon Sour2 oz bourbon1 oz lemon juice.5 barspoon simple syrup

Shake the bourbon, lemon juice and syrup with ice and strain into an ice-filled rocks glass. Garnish with an orange slice and a cocktail cherry.

French Kiss1.5 oz bourbon.75 oz apricot liqueur.5 barspoon lemon juice1 barspoon grenadine1 scoop crushed ice

Put all the ingredients in a shaker. Mix well and strain into a chilled cocktail glass.

Sazerac and Cider (via)1 barspoon brown sugar syrup3 dashes Peychaud's bitters1.5 oz rye1 dash Pernod Absinthe2 oz Crispin Original CiderLemon peel

In a mixing glass combine the syrup, bitters and rye. Stir until well chilled and the sugar is almost completely dissolved. Coat the inside of a tumbler with the Pernod, discarding any extra. Add ice and strain the chilled mixture into the glass. Top with cider. Garnish with the lemon peel.

Christmas Sour1.5 oz Dark Rum1 oz Lime1 oz Pimento Dram1 egg2 dash angostura

Dry shake all ingredients but the bitters, then add ice and shake until well chilled. Strain into a chilled cocktail glass and dash bitters. Garnish with an orange peel.

Winter Julep1 1/2 oz bourbon3/4 oz brown sugar syrup (see below)1 tsp peppermint teahot watermint sprig

Warm a glass with hot water. Pour hot water out of glass. Brew tea in 5 oz. of fresh boiling water for 4 minutes. Remove infuser. Add bourbon and brown sugar syrup; stir to combine. Garnish.

And To All A Good Night1.5 oz bourbon.75 oz reposado tequila.75 oz Cherry Heering2 dashes Regans' orange bitters1 dash Angostura bittersOrange twist

Combine ingredients in a mixing glass with ice and stir until cold. Strain into a glass and garnish. Makes 2 servings.

Mulled Wine1 liter bottle of red wine (a dry one like Cabernet or Beaujolais)2 oranges1 lemon.5 cup Mulling spices (fill a tea ball or a large tea bag).25-1 cup brown sugar (to taste)

Heat the wine slowly over medium heat in a large pot. Slice the oranges and lemons and add to the wine as it heats. Muddle them in the pot. Add mulling spices and sugar (start with .25 cups). As it heats, taste to check for sweetness and spiciness. Add sugar until you get it where you want it.