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Cockluck #4

Holly and Laura: Not Your Mother’s Daiquiri

2.0 oz rum

0.75 oz lime juice (save a wedge for garnish)

1 large strawberry (save half for garnish)

1.0 oz pineapple juice

0.50 oz cinnamon simple syrup

Muddle one strawberry half with lime juice and pineapple juice. Add syrup, rum, and ice, and hard shake. Strain into a coupe. Garnish with a lime wedge and the other half of the strawberry.

from Valentin González @ End of the Century in Queens, New York

Michelle: Whiskey Sour

2.0 oz Bulleit Bourbon

1.0 oz Lemon Juice

0.5 oz Simple Syrup

0.25 oz Egg White

Add all ingredients to a shaker. Dry shake. Add ice to shaker and hard shake. Strain into a coupe and garnish with a lemon wedge and a Luxardo Cherry

from Sam Hooper

Jessica: The Empire Cocktail

1.0 oz Rum

1.0 oz Cointreau

1.0 oz Brandy

0.5 oz Lime juice

Angostura Bitters

Shake over ice, strain into a coupe, garnish with a lime

Scott: Boomtown Smash

2.0 oz Stranahan's Whiskey

0.5 oz Simple Syrup

0.75 oz Domaine De Canton

Peach

Lemon (juice, wedge, peel?)

Tarragon

Muddle peach, lemon, tarragon, add whiskey, simple, Domaine De Canton, shake with ice, single strain (some may want a double strain, but we liked a little pulp left in), garnish with tarragon

from Measure, New York City

Adrian: Untitled Cocktail Recipe

2.0 oz Tequila

1.0 oz Salers Genetiane

0.25 Burnt Caramelized Simple Syrup

Stir ingredients together, serve on the rocks, garnish with a flamed orange peel

Holly and Laura #2: Smokey Bourbon Apple Cocktail

2.0 oz Bulleit Bourbon

1.0 oz Homemade Apple Shrub*

0.25 oz Cinnamon Simple Syrup

0.25 oz Mezcal

Peychaud's Bitters

Combine all ingredients in a shaker and shake with ice. Strain into a rocks glass over a large block of ice. Garnish with an apple and a cinnamon stick.

*Super Simple Apple Shrub:

(makes 3 cups)

3 medium apples (choose a variety that is flavorful and sweet)

1 cup apple cider vinegar

2/3 cup granulated white sugar

Combine all ingredients in a Mason jar, stir to combine, and let sit for 4–5 days. Strain juice from solids, being sure to squeeze all juice out of the solids. Stain again then store in the refrigerator

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