SAZERAC
By Winemaker Pete Turrone

Muddle 
1 sugar cube + 1/2 tsp cold water (or equivalent simple syrup)
3 dash Peychaud's Bitters

2 dash Angostura Bitters
Add Ice and
 2 1/2 oz X.O. Cognac
Shake and strain into rocks glass

Twist lemon or orange peel over surface and use to garnish.
Enjoy!

OLD FASHIONED
By Director of Hospitality Lauren Strojny

<2 oz Re:find Rye Whiskey
2-3 dashes of Angostura Bitters teaspoon of Homemade Simple Syrup Orange Peel
Simple Syrup: 1⁄2 cup Brown sugar, 1⁄2 cup white sugar, and water.

In a small saucepan combine sugars and water. Bring to a boil while stirring non-stop until sugar is completely dissolved. Let cool. Put in a mason jar for the below cocktail and future drinks.

Grab a big round ice cube, place in glass. Add Whiskey. Add homemade simple syrup. Shake 2-3 dashes of bitters. Muddle and add an Orange twist. If you are feeling fancy zest the orange while lighting a match for a little smokey tint.

WHISKEY SOUR
By Vigneron Eric Jensen

1:1 sugar to water for simple syrup. 
1/2 oz of agave as substitute
1 egg white

2 oz whiskey

1 oz fresh lemon juice

1/2 oz simple syrup

Dry shake (no ice) vigorously for 15 seconds Add ice, shake 20 seconds with ice, double strain into coupe Bitters to garnish

MARINATED ICE CUBE
By Vigneron Eric Jensen

Grab a bottle of your favorite spirit, preferably Bourbon. Take 1 large cube or sphere and place into rocks glass. Pour 2-3 oz bourbon/spirit of choice over top.

HOTEL NACIONAL
By Vigneron Eric Jensen

Add ice to shaker
2 oz anejo rum
1/4 oz apricot liquor
1 oz pineapple juice
1/2 oz fresh lime juice
1/4 to 1/2 oz simple syrup
Shake vigorously

For a more festive, evening cocktail add 1/2 egg white per cocktail and do a dry shake before shake with ice.

TOM COLLINS
By Director of Marketing Chelsea Sprague

1 oz simple syrup
1 oz fresh squeezed lemon juice
2 oz gin (preferred Hendrick’s or Monkey 47)

Combine in a shaker with ice and shake vigorously.
Pour over a big ice cube in a double old fashioned glass.  Top with just a splash of fizzy water and a sprig of mint.

BLACKBERRY SPRITZ (non-alcoholic)
By Director of Marketing Chelsea Sprague

¼ cup muddled blackberries
10 mint leaves muddled
¼ cup fresh squeezed lemon juice
1 tsp simple syrup (or tonic syrup – recommended Super Bloom by Yes Cocktail Co)
Sparkling water

Combine muddled blackberries & mint with lemon juice and simple syrup in a glass and stir.  Continue stirring as you add sparkling water to the glass.  Add a big ice cube or fill the rest of the glass with crushed ice before serving.

EMPRESS GIN SOUR
By Director of Marketing Chelsea Sprague

Empress 1908 gin is unlike any other you see on the shelf.  It has a vibrant purple hue that comes from butterfly pea blossom that the gin is infused with! As you mix different cocktails with different acidity the hue of your drink can range anywhere from a dark indigo to a pink magenta. 

2 oz Empress 1908 gin
¾ oz lemon juice
¾ oz simple syrup
¾ oz egg white

Shake all ingredients together with ice.  Strain into a coupe glass (double strain if possible!) and garnish with a sprig of lavender. 

BOULEVARDIER
By Director of Marketing Chelsea Sprague

1oz Campari
1oz sweet vermouth
1 oz bourbon or rye whiskey (I prefer Buffalo Trace)
Orange peel

Stir all ingredients (except orange peel) together in a mixing glass.  Pour over a big ice cube in a rocks glass and garnish with your twist of orange peel

CILANTRO JALAPEÑO MARGARITA
By Director of Marketing Chelsea Sprague

2 oz silver tequila
1 oz simple syrup
1 oz fresh lime juice
1-2 tbsp cilantro leaves
Jalapeño slices (as desired)

Muddle cilantro leaves and jalapeño slices in the bottom of a shaker.  Add the tequila, simple syrup, lime juice and ice to the shaker and shake vigorously.  Strain and serve in a margarita glass over crushed ice or in a rocks glass over a big ice cube.