The guys whip up a boozy milkshake! First created in 1975 by St. Thomas bartender Angie Conigliaro, the Bushwacker has since spun off into countless variations across the American South.

BUSHWACKER RECIPE:

• 2oz/60ml DARK RUM
• 1oz/30ml COFFEE LIQUEUR
• 1oz/30ml CREME DE CACAO 
• 2oz/60ml WHOLE MILK 
• 1oz/30ml CREAM OF COCONUT

Add ingredients and a cup of ice into a blender and blend until combined and frothy. Pour into a Hurricane glass and garnish with nutmeg.

Recipe via Liquor.com

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The guys stir up a modern tiki sipper created by Marco Dionysos in San Francisco in 2003.

CHARTREUSE SWIZZLE RECIPE:

• 1.5oz/45ml GREEN CHARTREUSE 
• 1oz/30ml PINEAPPLE JUICE 
• .75oz/22.5ml LIME JUICE
• .33oz/10mlFALERNUM

Pour all ingredients into a tall glass filled with pebble ice. With a swizzle stick (or cocktail spoon) mix vigorously, and top with more pebble ice, Garnish with mint leaves and grated nutmeg.

Recipe via the International Bartenders Association

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The guys dive into the most questionable hangover cure ever devised-- a "hair of the dog" cocktail that boasts raw egg!

AMBER MOON RECIPE:

• 3oz Whiskey or Vodka
• 1 raw egg
• Tabasco sauce (to taste)

Crack an egg into a highball glass, leaving the yolk unbroken. Pour in liquor. Add Tabasco to taste, or serve on the side.

Recipe via Wikipedia

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The guys make the gin-based Bloody Mary! 

RED SNAPPER RECIPE:

• 2oz/60ml London Dry Jin
• 4oz/120ml Tomato Juice
• .5oz/15ml Lemon Juice
• .25oz/7.5ml Sugar Syrup
• 4 dashes Worcestershire sauce
• 7 drops Tabasco
• 2 grinds Black Pepper
• 2 pinches Celery Salt 

Rim a Collins glass with salt and pepper and add ice. Add ingredients into a shaker filled with ice. Roll the shaker gently and strain into the Collins glass. Garnish as you see fit!

Recipe via Difford's

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The guys pick fresh spring herbs straight from the LLC garden for this refresher created in Hamburg in 2008.

GIN BASIL SMASH RECIPE: 

• 2oz/60ml LONDON DRY GIN
• .33oz/10ml LEMON JUICE 
• .33oz/10ml SIMPLE SYRUP 
• 10 BASIL LEAVES 

Add ingredients into a shaker filled with ice. Shake and strain into a chilled cocktail glass.

Recipe via The International Bartenders Association

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The guys follow up the Test Pilot with one of its most famous descendants, created in 1958 at the Beverly Hills tiki bar Luau.

JET PILOT RECIPE: 

• 1oz/30ml OVERPROOF JAMAICAN RUM
• .75oz/22ml OVERPROOF DEMERARA RUM
• .75oz/22ml GOLD RUM 
• .5oz/15ml GRAPEFRUIT JUICE
• .75oz/22ml LIME JUICE 
• .5oz/15ml FALERNUM
• .5oz/15ml CINNAMON SYRUP
• 1 dash ANGOSTURA BITTERS
• 1 dash ABSINTHE

Add ingredients into a blender with a cup of ice. Blend at high speed for 5 seconds. Pour into a double rocks glass. Garnish as desired.

Recipe via The Luau, Beverly Hills

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The guys blend up an early tiki drink from Air Force vet Don the Beachcomber-- a precursor to other, better-known “pilot”-themed drinks.

TEST PILOT RECIPE:

• 1.5oz/45ml DARK JAMAICAN RUM
• .75oz/22ml LIGHT RUM
• .5oz/15ml COINTREAU
• .5oz/15ml LIME JUICE
• .5oz/15ml FALERNUM
• 6 drops PERNOD
• 1 dash ANGOSTURA BITTERS

Add ingredients into a blender with a cup of ice. Blend at high speed for 5 seconds. Pour into a double rocks glass, adding more ice if needed.

Garnish with speared maraschino cherry.

Recipe via Don the Beachcomber

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The guys make a "tequila negroni" using both dry and sweet vermouth!

ROSITA RECIPE:

• 1.5oz/45ml TEQUILA
• .5oz/15ml DRY VERMOUTH
• .5oz/15ml SWEET VERMOUTH
• .5oz/15ml CAMPARI 

Add ingredients into a mixing glass filled with ice. Stir and strain into a rocks glass filled with ice. Garnish with lemon twist.

Recipe via The Bartenders Bible

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The guys stir up a variation on the Boulevardier (which is itself a variation on the Negroni) in search of Prohibition-era thrills!

OLD PAL RECIPE: 

• 1oz/30ml RYE WHISKEY
• 1oz/30ml CAMPARI 
• 1oz/30ml DRY VERMOUTH

Add ingredients into a mixing glass filled with ice. Stir and strain into a chilled coupe glass. Garnish with lemon twist.

Recipe via Harry's ABC of Mixing Cocktails

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V-day weekend is here and the guys are celebrating with a bawdy party shot from the '80s.

SLIPPERY NIPPLE RECIPE: 

• .5oz/15ml SAMBUCA
• .5oz/15ml BAILEY'S IRISH CREAM
• .25oz/7ml (optional) GRENADINE

If using, add optional grenadine into a shot glass. Layer the sambuca on top by slowly pouring over the back of a spoon. Layer the Bailey's on top using the same spoon method.

Recipe via Liquor.com

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