drinks i made last night

1.5 oz Pomegranate Vodka

.75 oz Martini and Rossi Bitter Aperitif

.75 oz Luxardo Cherry (or Cherry Heering)

3-4 dashes Peychaud’s bitters

stir over ice, serve over a large ice cube, orange zest-wrapped cherry garnish

2 oz Mezcal

1 oz Ancho Reyes Chili Liqueur

1/2 oz lime juice

Combine in a warmed mug and top with hot water. Star anise garnish

(named for the book by Jess Walter)

2 oz Malfy Blood Orange Gin

1/2 oz Aperol

1/2 oz Liquore Strega

2-3 dashes peach bitters

Combine over ice and stir. Strain into a chilled cocktail glass. Star anise garnish

2 oz Rye or Bourbon whiskey

1/4 oz Fernet

1/4 oz Maraschino

Combine over ice and stir. Strain onto large cube/rocks. Orange zest garnish.

1 oz Rainwater Madeira

1/2 oz Plum Sake

3/4 oz Ginger Liqueur

3/4 oz lemon juice

2 dashes Rhubarb bitters

Combine over ice and shake. Strain into a chilled cocktail glass. Lemon zest garnish.

Pour 2oz Fernet Branca over ice in a tall glass

Top with ginger beer, lime wedge garnish

2 oz Mezcal

.5 oz Dry Vermouth

.5 oz Campari

.5 oz Cynar

Dash Orange bitters

Stir/Strain/Up

Orange Zest Garnish

2 oz Gin

.5 oz Elderflower Liqueur

.5 oz Creme de Violette

.5 oz lemon juice

Bubbly

Combine all but bubbly. Shake/strain/rocks

Top with bubbly, lemon zest garnish

2 oz Highland Scotch

.5 oz Cynar

.25 oz Maraschino

dash Orange bitters

Stir/strain/orange zest garnish