Almond Brother

60ml Reposado Tequila
10ml Amaretto
1 Teaspoon Apricot Liqueur
20ml Lime Juice
10ml Orgeat Syrup
10ml Maple Syrup

Shake ingredients and strain into a coupe glass.

Sabrina

15ml Gin
15ml Apricot Brandy
15ml Orange Juice
1 Teaspoon of Grenadine
10ml Cinzano
Sparkling Wine
Lemon Slice (for Garnish)
Orange Slice (for Garnish)

Shake all ingredients but the wine and pour into a champagne flute. Top up with the wine and add garnishes.

Livener

45ml Champagne
30ml Strawberry Cordial
45ml Cognac
10ml Combier Liqueur de Rose
10ml Absinthe
20ml Lemon Juice
2 Dashes of Bittermens Burlesque Bitters

Shake all ingredients but the champagne and strain into a champagne flute. Top up with the champagne

Bloom Bloom

45ml Dry Gin
25ml Byrrh
10ml Suze
20ml Lemon Juice
15ml Honey Syrup
Tonic Water
Grapefruit Wheel (for Garnish)

Build all ingredients but the tonic water into an ice filled copper mule mug and stir. Top up with the tonic water and add garnish.

Le Bonhomie

60ml Suze
90ml Grapefruit Juice
Black Salt

Rim a highball glass with the salt. Fill the glass with ice and the remaining ingredients and stir.

Federali

30ml White Rum
30ml Aged Rum
2 Teaspoons of Agave Syrup
2 Teaspoons of Orgeat Syrup
30ml Lemon Juice
Orange Wheel (for Garnish)

Shake ingredients and strain into a crushed ice filled old fashioned glass. Add garnish.

Royal Canadian Kilted Yaksman

30ml Spiced Rum
30ml Dark Rum
2 Teaspoons of Cinnamon Syrup
2 Teaspoons of Maple Syrup
30ml Lime Juice
60ml Ginger Beer
Cinnamon Stick (for Garnish)

Blend all ingredients but the ginger beer with crushed ice. Pour into a highball glass and top up with crushed ice. Top up with the ginger beer and add garnish.