• 45 ML CHIVAS REGAL 18 YR • 15 ML APRICOT LIQUEUR • 1O ML RUBY PORT • 2O ML FAKE LEMON • 1O ML SUGAR • 2 DASHES SALT METHOD & GLASS • SHAKE AND POUR • CHERRY • ROCKS GLASS

• 6O ML SMOKEHEAD WHISKEY BEETROOT INFUSED • 1 BSP BEETROOT-ORANGE SYRUP • 2 DASH PEYCHAUD BITTERS METHOD & GLASS • STIR OVER ICE AND STRAIN OVER ICE CUBES • LEMON ZEST • ROCKS GLASS

• 5O ML LINIE AQUAVIT • 2O ML CAMPARI • 2 DASHES BITTER TRUTH CELERY BITTERS • 12,5 ML LEMON JUICE • AFTOPPEN APPLE BANDIT CLASSIC APPLE METHOD & GLASS • SHAKE, FINE STRAIN AND TOP-UP • LIMEPEPPER RIM • WINE

• 5O ML CHIVAS REGAL 12YO • 3O ML HONEY ’N HOPS CORDIAL • TOP UP WITH SPARKLING WATER METHOD & GLASS • BUILD • IPA FOAM FROM DRAFT • HIGHBALL

• 45 ML OLD DUFF GENEVER • 45 ML SWEET VERMOUTH • 7,5 ML MARASCHINO LIQUEUR • 3 ML KIRSCH OF REVOLUTIONCHERRY JAR • 2 DASHES ORANGE BITTERS METHOD & GLASS • AGE IN BARREL FOR 3 WEEKS. STIR OVER ICE AND STRAIN • REVOLUTIONCHERRY IN BOTTOM GLASS. • NICK & NORA

• 50 ML BELVEDERE VODKA • 1OO ML TOMATO WATER METHOD & GLASS • BUILD • CHERRY TOMATO AND OLIVE • HIGHBALL

• 25 ML TANQUERAY 1O GIN • 25 ML GREEN CHARTREUSE • 25 ML CARPANO ANTICA FORMULA • 1 DASH ORANGE BITTERS METHOD & GLASS • STIR OVER ICE CUBES AND STRAIN • ORANGE PILL, EDIBLE ROSE PERFUME • COUPE

• 4O ML RUTTE OLD TOM GENEVER • 2O ML AMERICANO VERMOUTH • 1O ML CRÈME DE CACAO • 2 DASHES MALAGASY CHOCOLATE BITTERS • TOP-UP WITH NON-ALCOHOLIC CHAMPAGNE METHOD & GLASS • STIR AND STRAIN • FLUTE

• 125O ML CAMPARI • 75O ML LEMON JUICE • 1OOO ML ALMOND MILK • 6OO ML DILL SYRUP • 25O ML ARDBEG SINGLE MALT METHOD & GLASS • MIX EVERYTHING BUT ALMOND MILK HEAT ALMOND MILK SEPARATE AND ADD TO PUNCH BATCH LET SIT FOR 24 H AND STRAIN THROUGH COFFEE FILTER STORE CHILLED. POUR OVER LARGE ICE SPHERE • FRESH DILLE • HIGHBALL