Maggie Lizer

• .75 Gin

• .75 Amaro Meletti

• .75 Byrrh

• .75 Lemon

• 1 Sparkling Wine

• Orange Rosette

1. Short Shake (w/o the Cava, duh)

2. Collins

3. KD

Maggie DiGiovanni 2015

Tommys Margarita

• 2 tequila

• .75 agave

• 1 lime

• Lime wheel

1. Short Shake

2. KD

3. Frozen bucket

Moscow Mule

• 1.5 Vodka

• .75 Lime

• .25 Ginger Syrup

• 4 Ginger Beer

• Lime Wedge

1. Build

2. Mule Mug

3. KD

Motor Oil

• 1 Cruzan Blackstrap

• .5 Salmiakki Dala Fernet

• .5 Lustau PX

• .25 Demerara

• .25 Angostura bitters

1. OF style

Made to piss off Peter, but it unfortunately tasted good.

10/2017

Mountain Rose

• 2 Clarified Apple Juice (Pink Pearl, Gold Delicious, Brown Russet, Spartan)

• .75 Grasovka Bison Grass Vodka

• .5 Domaine Montreuille Calvados

• .5 Benedictine

• .5 Dolin Blanc

• 2d Peychaud’s

• Fancy Rocks Glass, LBFC

  1. Dehydrated Mountain Rose apple slice

1. Stir (only lightly, for partial chill/dilution)

Marco Haines 2017

Malort Drink that is actually good

• 1 Montinore Ver Jus

• .75 Jeppson's

• .5 Suze

• .5 Giffard Pamplemousse

• 4 drops Saline

• GF Peel

1. Up

2. N&N

Made as a dare for Dan Moniz.

Marco Haines 2015

Mojito

• 1.5 Denizen rum

• .75 lime

• .75 simple

• 1 soda

• handful of picked mint leaves

• An egregious number of mint sprigs

1. Swizzle (see below)

2. Collins

3. Pellets

Method:

1. Add mint to collins glass. 

2. Lightly press with bar spoon. Just enough to release aroma.

3. Add all except soda.

4. Fill 1/3 of glass with pellets.

5. Swizzle.

6. Add soda.

7. Cover with generous amount of pellet ice.

8. Garnish. 

Sloppy Joe’s, Havana in 1928

This is a workshopped version.

Note from Ashley: “Whenever a ‘tough guy’ asked Marco what his favorite drink was, he would say a mojito. While it was actually true, he also enjoyed how they would look at him with confusion and disdain. They would inevitably then ask for a Pappy, neat.”

Manhattan

• 2 Rye

• <1 Carpano Antica

• 4d Ango

• Cherry

1. Stir

2. Up

3. N&N

Mood Indigo

• 1.5 Mood Rum (black tea infused, milk-washed Denizen rum - see below)

• .75 Nardini Amaro

• .25 Benedictine

• .25 Maraschino

• 1 orange

• .5 lemon

• 3 orange slices 

Whip, pellets, pilsener glass, striped straw

Marco Haines 2015

Mood Rum

• 16g Mood Indigo tea

• 1000g Denizen white rum

1. Steep 3 hours at room temp.

2. Then steep overnight under refrigeration.

3. Strain through 100 micron Superbag. Wring aggressively.

4. Discard solids.

• 75g whole milk

1. IMPORTANT add tea rum to milk; not the other way around. 

2. Lightly mix with spoon.

3. Wait until the milk breaks. Add citric acid solution if it doesn’t break.

4. Run through centrifuge or let settle overnight, then decant.

This was the milk washed rum used in the Mood Indigo cocktail.