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cocktailmenu

 

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2¼ oz Rum use dark rum
¾ oz Honey syrup use 2:1 ratio
¾ oz Lime juice
3 oz Wine (sparkling) or Champagne
2 dash(es) Orange bitters

Express with orange peel

2¼ oz Bourbon
¾ oz Honey syrup Use 2 or 3 to 1 ratio with water
¾ oz Lemon juice

1½ oz Tequila
½ oz Cherry Heering
½ oz Honey syrup
½ oz Lime juice
½ oz Sherry Use manzanilla

3 oz Rum Mix light, dark, demerara rum
¾ oz Grapefruit juice
1 oz Honey syrup
¾ oz Lime juice
¾ oz Seltzer or soda water

This modern classic from Milk & Honey riffs on the Whiskey Sour and Gold Rush, featuring honey ginger and a smokey Scotch float

2¼ oz Bourbon can use a blended Scotch
¼ oz Scotch whisky use Islay whisky such as Ardbeg for floater
¾ oz Ginger syrup
¾ oz Honey syrup use honey ginger syrup
¾ oz Lemon juice

For honey ginger syrup use 1 cup honey, 1 cup water and 1 6-inch piece of ginger peeled and thinly sliced.

From Death & Co. Blanc vermouth infused with sage.

2 oz Tequila use Cabrito Blanco
¾ oz Vermouth (dry) infused with sage
½ oz Honey syrup
¾ oz Lime juice
Cucumber ribbon
3 Cucumber slices

In a shaker, muddle cucumber wheels. Add remaining ingredients and shake with ice, then strain into a coupe. Garnish with cucumber ribbon on a cocktail pick.