Diamondback

60ml Rye Whiskey
15ml Apple Brandy
15ml Yellow Chartreuse

Stir and strain ingredients into a Nick & Nora glass.

Dauphin

2 Dashes of Chocolate Chili Bitters
15ml Demerara Syrup
15ml Chili Bitters
30ml Absinthe
40ml Toasted Coconut Almond Milk
Star Anise (for Garnish)

Build ingredients into a coupe glass and stir. Add garnish.

Tia Mia

30ml Mezcal
30ml Light Rum
20ml Lime Juice
15ml Toasted Almond Orgeat Syrup
15ml Pierre Ferrand Dry Curaçao
Mint Sprig (for Garnish)
Lime Wheel (for Garnish)

Shake ingredients and strain into a crushed ice filled rocks glass. Add garnishes.

Cobra's Fang

45ml Light Rum
20ml 151 Proof Rum
1 Teaspoon of Crème de Pêche
2 Dashes of Absinthe
20ml Lime Juice
15ml Orange Juice
15ml Passionfruit Syrup
15ml Cinnamon Bark Syrup
1 Teaspoon Ginger Syrup
1 Dash of Angostura Bitters
Mint Sprig (for Garnish)
Lime Wheel (for Garnish)

Shake ingredients and strain into a crushed ice filled tiki mug. Add garnishes.

Charleston Cocktail

15ml Gin
15ml Cherry Brandy
15ml Dry Vermouth
15ml Punt E Mes
15ml Gabriel Boudier Curaçao
15ml Maraschino Liqueur

Stir and strain ingredients into a coupe glass.

Green Giant

4 Sugar Snap Peas (Trimmed and snapped in half)
8 to 10 Tarragon Leaves
20ml Simple Syrup
60ml Gin
15ml Dry Vermouth
20ml Lemon Juice
Sugar Snap Pea (for Garnish)

Muddle the peas, leaves and syrup in a shaker. Add the remaining ingredients and shake well, double strain into an crushed ice filled rocks glass and add garnish.

Champs-Élysées

60ml Cognac
15ml Green Chartreuse
20ml Lemon Juice
15ml Cane Sugar Syrup
1 Dash of Angostura Bitters
Lemon Twist (for Garnish)

Shake and strain ingredients into a coupe glass. Add garnish.