The Brazil 66 was created at a San Francisco bar called Absinthe. This Cachaca cocktail could also be referred to as an orange Caipirinha as it has strikingly similar ingredients.
The Honey Boy Tavern Tipple is a creation of Daniel Noble from the Ramblin Rascal Tavern in Sydney. Herbal Jagermeister compliments a dark rum which is then sweetened with honey syrup.
First created by Enzo Enrico of Milk and Honey, New York City in 2003. The Red Hook has strong similarities to a classic Manhattan and was also inspired by the Brooklyn cocktail.
The Pina de Oro is a tequila cocktail somewhat reminiscent of a Tommy’s Margarita with pineapple juice. A sweet, easy drinking tequila cocktail.
The Mestizo Margarita is a cross between a classic Margarita & Tommy’s Margarita with the addition of Kahlua, a coffee liqueur. Sweet to taste and subtle coffee notes.
The El Capitan is essentially a 2:1 ratio Pisco Manhattan. We used Antica Formula which is a sweet style vermouth with vanilla notes. We recommend playing with the vermouth and perhaps trying it with something more punchy and bitter, such as Punt E Mes.
The Pisco Punch is a tropical concoction utilising Peru’s national spirit, Pisco. The grape spirit works well in this pineapple & citrusy cocktail.
The Dovetail was created by Andy Chu of the Everleigh and is a twist on a classic Hemingway Daiquiri. The maraschino liqueur is bumped up and the rum is traded for tequila!
The infamous Cuban bar, La Floridita, tweaked the original Papa Doble recipe over time. Fresh grapefruit juice and maraschino liqueur were added to create the Hemingway Daiquiri.
The Improved Whiskey Cocktail is a surprisingly smooth mix of rye whiskey (preferably Rittenhouse Bonded Rye Whiskey), Luxardo Maraschino liqueur, a touch of sugar and Angostura Bitters.