Scarlet Granita
1 ½ oz. Boyd & Blair Vodka
¼ oz. Galliano
¼ oz. Lemon Juice
Homemade Red Berry Soda (vanilla)
Method: Build in a crushed ice-filled tall glass and stir to mix.
Garnish: Sprig of Mint & Red Berries
Le Citron Fizz
1 ¼ oz. Bluecoat Gin
¾ oz. Grapefruit Gastrique
1 oz. Dimmi
2-3 oz. Fever Tree Bitter Lemon Soda
Method: Build in an ice-filled tall glass and stir to mix.
Garnish: Wedge of Grapefruit
The Standard
¾ oz. Flor de Cana Silver Rum
¾ oz. Batavia Arrack
1 oz. Dimmi
1 Whole Egg
Method: Shake all ingredients vigorously with ice. Strain into a chilled coupe.
Garnish: Freshly Grated Nutmeg
The Gods Ruin
1 ½ oz. Angels Envy Bourbon
¾ oz. Crème de Peche de Vigne
½ oz. Black Tea Syrup
½ oz. Lemon Juice
Method: Shake all ingredients with ice. Strain into an ice-filled rocks glass.
Garnish: Peach Slice & Spiral Twist of Lemon
Autumn Carnival
¾ oz. Brandy
1 oz. Byass Oloroso Dulce Sherry
¼ oz. Luxardo Maraschino
1 oz. Fresh Pressed Apple Juice
dash of Lemon Juice
1 dash Aromatic & Orange Bitters
Method: Shake all ingredients with ice. Strain into a chilled coupe.
Garnish: Knot tied Spiral of Lemon Peel
PHOTOGRAPHS Vince Lupo LOCATION B&O American Brasserie drinks Head bartender Brendan Dorr Cocktails served in Dorr’s own vintage glasses Model Eric Fooy Gold tray Avenue Antiques