The Delmonico Cocktail— this taste of New York history tastes great before dinner, or as a an after-theater nightcap.

Commodore – bourbon, white crème de cacao, lemon juice, grenadine and Angostura bitters!

Mutiny – dark rum, Angostura bitters, Dubonnet and a maraschino cherry!

Smashed Berries Spritzer with White Rye and Rhubarb Bitters–perfect summer time drink!

Headless Horseman – vodka, Angostura bitters and ginger ale!

The Straits Sling Cocktail — mother of the Singapore Sling?

The French Blonde (or Red Head) is the ultimate all-season cocktail. Citrusy grapefruit balances the bite of white Lillet and gin.

Sweet Corn & Strawberry Smash Drink – A summery cocktail using surprising in season ingredients that’s both refreshing and delicious.

A refreshing, fizzy summer cocktail inspired by the herbs growing in your garden right now- lavender, basil, peach bitters and gin!

Double Basil Citrus Bomb Cocktail

A refreshing Bourbon Smash Cocktail made with a rhubarb and berry simple syrup topped with bourbon and bitters for a well balanced cocktail.

The Queen’s Park Swizzle Cocktail — beat the heat with this tropical cooler.

This Grapefruit Tequila Cocktail with Chocolate Bitters is the perfect combo of sweet and tart!

The Opera Cocktail — one sip, and you’ll be singing its praises

Discover the magic of Byrrh in this simple gin-based cocktail.

This clementine rosemary champagne cocktail combines bright citrus flavors with fresh rosemary. Delicious and gorgeous!

Perky old fashioned – Cheers to the weekend!

A twist on the Old-Fashioned, The Bartender is made with bourbon and Fernet Branca

Rye, Apple Brandy and Orange bitters make a terrific Old-Fashioned-like drink with the added great taste of Apple Brandy.

A classic champagne cocktail served in dainty vintage glassware makes for a charming start to your dinner party.

After Dinner Digestif cocktail using aged rum, Cocchi Vermouth di Torino, nocino (walnut liqueur) and orange bitters.

Robust flavors of rye whiskey punctuated with anise and lemon and smoothed out with a sugar cube.