ALL DRINKS

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Cocktailpunk Manhattan

Created or adapted by Cocktailpunk

2 oz rye, Rittenhouse or other 100 proof rye preferred
1 oz sweet vermouth, Carpano Antica preferred
1 squeeze Cocktailpunk Cherry Bitters in the mix, 1 squeeze as garnish
lemon twist

Combine rye, vermouth, and one squeeze of bitters in a mixing glass. Add ice, stir, and serve up in a chilled coupe. Garnish with a lemon twist and float another squeeze of bitters.

This variation explicitly omits a marasca cherry in order to showcase the Cherry Bitters. Cocktailpunk was invented for this drink.

Across the Atlantic

Courtesy of Mr. Bryan Dayton, Oak at Fourteenth

1.5 oz Bulleit Rye
.75 oz Lillet Rouge
.75 oz Bénédictine
.25 oz honey syrup (make by combining equal parts honey and warm water)
2 squeezes Cocktailpunk Aromatic Bitters
orange twist

Stir and serve over a large ice cube in a rocks glass. Garnish with an orange twist.

Punk Gin

Created or adapted by Cocktailpunk

2 oz gin, Plymouth preferred
2 or 3 lusty squeezes of any Cocktailpunk Bitters, choose your path!
lemon twist

Add bitters to a small well-chilled coupe, swirl to coat the glass and discard the excess. Add the gin, and garnish with a lemon twist, expressing oils into the drink.

Pink Gin, modernized. For gin-lovers, or the British. A perfect way to appreciate any of the Cocktailpunk bitters.

Rosé of Cimarron

Created or adapted by Cocktailpunk

1.5 oz Astral Tequila
1 oz rosé vermouth
.25 oz agave syrup
.5 oz lime juice
1 squeeze Cocktailpunk Orange Bitters

Shake, strain, and serve up in in chilled coupe. Garnish with a lime twist, expressing oils into the drink.

Not just any blanco tequila will do. Astral really is something special, and this drink was perfected by it.

Perfect Italian

Created or adapted by Cocktailpunk

2 oz gin, Plymouth preferred
.25 oz Campari
.25 oz Carpano Antica Vermouth
1 squeeze of Cocktailpunk Orange Bitters
orange twist

Stir, strain, and serve up in a chilled coupe. Garnish with an orange twist, expressing oils into the drink.

Perfect Martini variation or elongated Negroni? You be the judge. A gateway Campari drink.

La Paola

Created or adapted by Cocktailpunk

Fill a highball glass with ice, then halfway with good quality sweetened cranberry juice. Top with cold sparkling water, adding one or two squeezes of Cocktailpunk Orange Bitters, to taste. Garnish with an orange twist, expressing oils into the drink.

A very, very, very low-alcohol drink of delightful complexity. Enjoy virtuously.

G-Train Manhattan

Courtesy of Ms. Angela Battillo, Basta

1.5 oz Bulleit Rye
.5 oz Bitter Truth Kräuter Liqueur
.5 oz Bénédictine
.5 oz Contratto Vermouth Rosso
1 squeeze Cocktailpunk Cherry Bitters
5-7 drops Maca Root Extract

Stir and serve up in a chilled coupe. Garnish with a lemon twist.

Aphrodisiac? Let us know. The Kräuter can be hard to find, a milder amaro substitutes well.

Rock and Rosé

Courtesy of Ms. Allison Anderson, Frasca Food and Wine

1 oz Aperol
.75 oz Rosé Vermouth
1.25 oz Cap Rock Gin
2 squeezes Cocktailpunk Cherry Bitters

Stir ingredients and strain to a chilled coupe glass. Garnish with thin lemon twist.

Allison is using a Cocktailpunk Americano Rosé Vermouth that is made specially for Frasca, but Cocchi Rosa or Martini Rosato substitutes well.

Rising Embers

Courtesy of Mr. Raffi Jergerian, Social

1 oz Spring 44 Gin
1 oz Morin Selection Calvados
.5 oz Carpano Antica Vermouth
.5 oz Averna Amaro
2 squeezes Cocktailpunk Aromatic Bitters

Stir and serve over a large ice cube in a rocks glass.

English Channel

Courtesy of Mr. Bryan Dayton, Oak at Fourteenth

1 oz Sipsmith gin
.5 oz Contratto Vermouth Bianco
.25 oz Dolin Génépy des Alpes
1 squeeze Cocktailpunk Orange Bitters
lemon twist

Stir and serve in a chilled coupe, garnish with a lemon twist.

A beautiful riff on a 50/50 Martini, this was built for Sipsmith but another favorite London Dry Gin would not disappoint too much. Created for the Colorado Sipsmith launch event.

The Best is Yet to Come

Courtesy of Ms. Allison Anderson, Frasca Food and Wine

.75 oz Campari
.75 oz Republic Silver Tequila
.5 oz Yellow chartreuse
.5 oz Amaro Ciociaro
1 squeeze Cocktailpunk Orange Bitters

Shake and pour over large rocks in chilled old fashioned glass.

Unnamed Experimental Aromatic Cocktail

Courtesy of Mr. Geoff, Lower 48 Kitchen

.5 oz Cocktailpunk Aromatic Bitters
.5 oz Averna
.5 oz lemon juice
.5 oz lime juice
.75 oz honey syrup
orange twist

Shake and pour over ice in chilled old fashioned glass.

An interesting cocktail in the vein of the Angostura Sour or Fizz, but without egg white. We're gonna need bigger bottles!

Experimental Aromatic Cocktail #2: The 10K Flip

Courtesy of Mr. Brandon Brough, Lower 48 Kitchen

2 oz Domaine de Canton Ginger Liqueur
1 oz Cocktailpunk Aromatic Bitters
.25 oz orgeat
1 whole egg
orange peel, nutmeg for garnish

Combine ingredients and dry shake. Add ice and shake vigorously for one minute, pour into a chilled champagne flute. Garnish withan orange patch, expressing oils, and grate a little nutmeg on top to finish.

Brandon's delicious riff on Sean Kenyon's award-winning cocktail.

In Fumo

Courtesy of Ms. Allison Anderson, Frasca Food and Wine

1.5 oz Sombra Mezcal
1 oz Nonino Amaro
.5 oz dry curaçao
3 squeezes Cocktailpunk Smoked Orange Bitters
Smoked orange peel (.5 inch thick)

Prepare ingredients in a mixing pitcher and stir. Pour over large ice cubes and finish with the smoked peel.

Suerte Sidecar

Courtesy of Mr. Michael Casalino, Comida

2oz Suerte Añejo
1oz Cointreau
1oz fresh lemon juice
3 squeeses Cocktailpunk Smoked Orange Bitters

Shake and serve with a large rock.

Hybrid Moments

Courtesy of Mr. Griffin Farro, Bramble & Hare

1.5 oz Rhum J.M
.75 oz Calvados
.5 to .75 oz Cocchi Americano
2 squeezes Cocktailpunk Alpino Bitters

Stir and serve up in a chilled coupe.

Gray Manhattan

Created or adapted by Cocktailpunk

2 oz Rittenhouse Rye
.75 Cocchi Torino
3 squeezes Cocktailpunk Alpino Bitters
marasca cherry

Stir and serve up in a chilled coupe. Cherry garnish.

A gray area, Black Manhattan-wise. They say rye loves amaro, but this is more like a sizzling hook-up.

Corpse Reviver #2.0

Created or adapted by Cocktailpunk

.75 oz gin
.75 oz Cocchi Americano
.75 oz Ferrand Dry Curaçao
.75 oz lemon juice
2 squeezes Cocktailpunk Pastiche Bitters

Shake and serve up in a chilled coupe.

Version 2.0 is lighter and leaner, just like the web. Four of these taken in swift succession will cause you to lose your funding.

Internet Millionaire

Created or adapted by Cocktailpunk

2 oz bourbon
1 oz lemon juice
.25 - .5 oz simple syrup, to taste
2 barspoons grenadine
2 squeezes Cocktailpunk Pastiche Bitters
lemon twist

Shake and serve up in a chilled coupe. Garnish with a lemon twist, expressing oils into the drink.

Taking a winding road from the Savoy Cocktail Book by way of Employees Only, this cocktail became a Billionaire then lost big - only millions are left.

Royal Mayan

Courtesy of Mr. Bryan Dayton, Oak at Fourteenth

1.75 oz dark rum
.25 oz Nocino walnut liqueur
.5 oz Snap ginger liqueur
.5 oz Zirbenz pine liqueur
2 squeezes Cocktailpunk Smoked Orange Bitters

Stir over ice. Serve over rocks with an orange peel.

Ghosts and Grappa

Courtesy of Mr. Griffin Farro, Bramble & Hare

1.5 Nardini grappa
.5 Becherovka
.5 Falernum
.25 Gruner Veltliner
2 squeezes Cocktailpunk Pastiche Bitters

Stir, serve up in chilled coupe, no garnish.

Unusual, potent, and disappears dangerously quickly.

Blood Orange Coin Margarita

Courtesy of Mr. Michael Casalino, Comida

1 oz blood orange juice
1.5 oz Suerte Blanco Tequila
1 oz Cointreau
2 squeezes Cocktailpunk Smoked Orange Bitters

Moisten part of the rim of a rocks glass and dip in sugar, chill. Shake and serve in the glass with a floating orange wheel garnish.

The Valentine's Day special cocktail at Comida. Ooh la la.

Casual Encounter

Courtesy of Ms. Angela Battillo, Basta

1.5 oz Espolon Blanco Tequila
.5 oz Aperol
.5 oz Fresh Squeezed Lime Juice
.25 oz Monkey Shoulder Scotch
Bar Spoon Leopold Brothers Blackberry Liqueur
1 squeeze Cocktail Punk Smoked Orange Bitters

Shake all ingredients, like a Polaroid picture. Serve in double rocks glass over rocks, garnish with a lemon twist coiled around a cherry on a wooden garnish stick. Black lava sea salt on top of the cherry.

Lap of Luxury

Courtesy of Mr. Jake Sutton, well-known Stay-at-home-bartender

1.5 oz of your best brown water
1 oz Campari
1 oz Martini Gran Lusso
1 squeeze Cocktailpunk Cherry Bitters

Stir and serve up in a chilled coupe with a Luxardo cherry.

Jake says that this is just a fancied-up Boulevardier. He used Leopold Bros. Maryland Rye, a great choice.

Trash Fish Cocktail

Courtesy of Mr. Bobby Bodell, the [med] kitchen & bar

1 oz Famous Grouse Scotch
.5 Aperol
.5 Clear Creek Williams Pear Brandy
.5 simple
.75 Meyer lemon juice
2 squeezes Cocktaipunk aromatic
Stone Brewing Go To Session IPA

Shake first six ingredients, add to a wine glass and top with IPA. No garnish.

This cocktail was created for the Chef's Collaborative Trash Fish Dinner held on 10 March 2014 at the [med] kitchen & bar in Hermosa Beach, CA.

Here I Am Arrack You Like a Hurricane

Courtesy of Mr. Griffin Farro, Bramble & Hare

1 oz Batavia Arrack,
.5 grapefruit juice
.25 lime juice
.75 amaretto
.5 Smith and Cross Rum
1 squeeze Cocktailpunk Smoked Orange Bitters
Port

Shake, server over crushed ice with a port float.

Woody Creek

Courtesy of Mr. Stuart Jensen, Green Russell

2 oz Tincup Whiskey
.5 oz Combier Pamplemousse
.5 oz Vergano Bianco Vermouth
2 squeezes Cocktailpunk Orange Bitters
lemon twist

Stir, Strain into a coupe, Garnish with lemon twist.

This cocktail was created for the March Tincup launch at Middle Branch, NYC.

Map of France

Courtesy of Ms. Lucinda Sterling, Middle Branch

1.5 oz Starr Rum
.75 oz Combier Pamplemousse
.24 oz Dolin Genepy
1 oz fresh grapefruit juice
1 squeeze Cocktailpunk Cherry Bitters

Shake with ice, strain into a sour glass or large coupe.

Double Diamond Proper

Courtesy of Mr. Anthony Giovanni, Downslope Distilling

2 oz Downslope Double Diamond Whiskey
.25 oz simple syrup
3 squeezes Cocktailpunk Smoked Orange Bitters

Stir and serve over rocks.

Andy The Beachcomber

Courtesy of Mr. Anthony Giovanni, Downslope Distilling

2 oz Downslope Wine Barrel Aged Rum
.5 oz Downslope Spiced Rum
.5 oz fresh lemon juice
.5 oz fresh lime juice
.5 oz agave nectar
1 squeeze Cocktailpunk Alpino Bitters

Shake and serve over rocks.

Welch's Wishes

Courtesy of Mr. Gordon Banks, Bar Charley

3 oz Fusion Verjus (white)
1.5 oz Mad Cuvee Tokaji
1 oz Barbancourt 3 Star Rum
1/2 squeeze Cocktailpunk Cherry Bitters
tarragon sprig

Combine all ingredients except tarragon and carbonate with a siphon or other trickery. Garnish with a tarragon sprig.

Monkey Gland, Remixed

Created or adapted by Cocktailpunk

2 oz best gin
1 oz fresh orange juice
2 barspoons grenadine, homemade or Jack Rudy preferred
3 lusty squeezes Cocktailpunk Pastiche bitters
orange twist

Shake and double strain into a chilled coupe. Garnish with an orange twist.

A subtle rendition of this classic drink.

Celtic Guey

Courtesy of Ms. Lucinda Sterling, Middle Branch

3/4 oz Cutty Sark Prohibition Edition Whisky
3/4 oz Espolon Tequila Reposado
1 oz St. George Spiced Pear Liqueur
1/2 oz fresh lemon
1/2 oz fresh orange juice
1/2 oz simple syrup
2 dashes Cocktailpunk Smoked Orange bitters

Combine ingredients into a tall Collins glass filled with crushed ice. Use a swizzle stick to blend from the bottom up. Add additional fresh crushed ice on top of the blended drink, pack down tightly and garnish with mint spring, brandied cherry and a straw.

Jalisco Crossing

Courtesy of Ms. Lucinda Sterling, Middle Branch

2 oz Reposado Tequila
.75 oz lemon juice
.5 oz medium amber maple syrup
2 drops Cocktailpunk Smoked Orange Bitters

Shake and serve up

The Perfect Negroni

Courtesy of Mr. Jason Hein, The Kitchen

1 oz Leopold's Gin
1 oz Campari
.5 oz Carpano Antica vermouth
.5 oz Del Professore sweet vermouth
2 squeezes Cocktailpunk Smoked Orange Bitters
orange swath

Stir, serve over rocks with orange swath garnish.

Bourbon Perfect Manhattan

Created or adapted by Cocktailpunk

2 oz best bourbon
0.5 oz Torino vermouth, Cocchi preferred
0.5 oz bianco vermouth, Del Professore preferred
2 squeezes Cocktailpunk Colorado Cherry bitters

Stir, strain, and serve in a chilled coupe.

Trident

Robert Hess

1 oz Aquavit
1 oz dry sherry
1 oz Cynar
2 squeezes Cocktailpunk Palisade Peach Bitters
lemon twist

Stir and serve up in a chilled coupe. Garnish with a lemon twist.

An astonishingly successful cocktail in the classic Negroni proportions. This neglected classic is simply transformed by Palisade Peach Bitters.

The Royalist Cocktail

W.J. Tarling

1.5 oz dry vermouth
.75 oz George Dickel Whisky
.75 oz Benedictine
2 squeezes Cocktailpunk Palisade Peach Bitters

Stir and serve up in a chilled coupe.

Inverted Royalist

Created or adapted by Cocktailpunk

1.5 oz best bourbon
.75 oz dry vermouth
.75 oz Benedictine
2 squeezes Cocktailpunk Palisade Peach Bitters

Stir and serve up in a chilled coupe.

A boozier take on the classic.

Palisade Old Fashioned

Courtesy of Mr. Jake Sutton, well-known Stay-at-home-bartender

3 oz Sazerac rye
.25 oz honey syrup
4 honkin' squirts Cocktailpunk Palisade Peach bitters.

Stir and serve up with a huge rock.

Yes, honkin'. Jake sez: "Exactly what I wanted from these bitters."

The Bolivian Marching Cocktail

Created or adapted by Cocktailpunk

2 oz Singani 63
.75 lemon juice
.5 simple syrup
3 lusty squeezes of Cocktailpunk Alpino Bitters

Shake and serve in a rocks glass with enough ice to cover. No garnish.

Essentially a SIngani sour, the Alpino lights it up with subtle forest notes. You could make it with Pisco but that is not recommended! You owe it to yourself to seek out this incredible spirit.

Colorado Sunset

Courtesy of Mr. James Lee, The Bitter Bar

2 oz Roundhouse Imperial Barrel-Aged Gin
.5 oz Campari
.75 oz lemon juice
.75 oz simple syrup
3 squeezes Cocktailpunk Alpino bitters
1 wheel of fresh cucumber

Muddle cucumber in a mixing glass first, then add all other ingredients with ice (except Alpino bitters) and shake for 5-10 seconds... Strain into a large old fashioned glass with fresh ice. Add bitters, and garnish with a cucumber twist and a lemon wheel.

Created for the Flatirons Food Film Festival in October, 2014.

The 250 Year Monopoly

Courtesy of Mr. McLain Hedges, The RiNo Yacht Club

1 oz Ransom Old Tom Gin
.5 St. George Terroir Gin
1 oz Imbue Petal & Thorn Vermouth
.5 Carpano Antica Vermouth
.25 Braulio
2 squeezes Cocktailpunk Smoked Orange Bitters

Stir and serve up in a chilled cocktail glass.

On the inaugural cocktail menu at The RiNo Yacht Club.

Indian Summer

Courtesy of Ms. Allison Anderson, Frasca Food and Wine

1.5 oz Templeton Rye Whiskey
.5 oz Bitter Truth Apricot Liqueur
.5 Cocchi Americano
2 squeezes Cocktailpunk Palisade Peach Bitters
Dolin Dry Vermouth (for rinse)

Rinse a chilled coupe with a little Dolin Dry. Pour out, stir remaining ingredients, and serve up in the coupe.

Cheap Detective

Courtesy of Mr. Michel Dozois, Ray's and Stark Bar

2 oz St. Germain
1 oz Cynar
.75 Campari
2 squeezes Cocktailpunk Morning Grapefruit Bitters
Grapefruit twist

Stir with ice and strain into a chilled coupe. Garnish with a grapefruit twist

The original garnish is a grapefruit wedge; the Cocktailpunk remix is to add Morning Grapefruit instead, and simplify the garnish.

Cold River Classic

Courtesy of Ms. Elizabeth Sawtelle, Nick's on Broadway

1.5 oz Cold River Gin
1.5 oz Contratto Bianco Vermouth
2 squeezes Cocktailpunk Orange Bitters

Stir and serve up in a chilled coupe.

Cherry Rosa

Courtesy of Ms. Elizabeth Sawtelle, Nick's on Broadway

1.5 oz Cocchi Rosa
splash of fresh orange juice
2 squeezes Cocktailpunk Cherry Bitters
4 oz sparkling water

Build in a double rocks glass with plenty of ice, top with sparkling water.

Peach Tea & Rye

Courtesy of Ms. Elizabeth Sawtelle, Nick's on Broadway

1.5 oz Rittenhouse Rye
2 oz strown brewed black tea
0.5 oz spiced brown sugar syrup
0.25 oz fresh lemon juice
3 squeezes Cocktailpunk Palisade Peach Bitters
soda water

Build in a double rocks glass with plenty of ice, top with soda water.

The Bob & Inger

Created or adapted by Cocktailpunk

2 oz best Bourbon
2 squeezes Cocktailpunk Palisade Peach Bitters

Place one large rock in a rocks glass, apply bitters, then pour bourbon over the cube.

Classic and elemental, in this cocktail the Palisade Peach magically improves both mediocre and excellent bourbons alike.

Paula's Manhattan

Courtesy of Ms. Allison Anderson, Frasca Food and Wine

2 oz Rittenhouse Rye
.75 Amaro Dell'Erborista
.25 oz Comier Pamplemousse Liqueur
2 squeezes Cocktailpunk Morning Grapefruit Bitters
grapefruit twist

Stir and strain into a chilled coupe. Garnish with a grapefruit twist.

Created on the occasion of her birthday at Frasca Food and Wine.

The German Campsite

Courtesy of Mr. Sother Teague, Amor y Amargo

1 oz Jägermeister
.5 oz Bonal Gentiane Quina
.25 heavily peated Scotch
3 oz of Finca Pashapa Coffee
2 squeezes Cocktailpunk Alpino Bitters

Stir and serve in a rocks glass over one large rock.

The Hillside

Courtesy of Mr. Chance Humphery, Hooked

2 oz Bulleit Bourbon
.75 oz sage black pepper simple syrup
.5 oz lemon juice
Cocktailpunk Alpino Bitters
Splash ginger ale
Cracked black pepper garnish

Shake first 4 ingredients and serve over rocks, top with ginger ale and garnish with a little black pepper.

The Camaro

Courtesy of Mr. Chance Humphery, Hooked

1.5 oz Bulleit Rye
.25 oz Luxardo cherry liqueur
.5 oz Amaro Montenegro
Cocktailpunk Pistache Bitters
Flamed orange garnish

Stir and serve up in a chilled coupe with a flamed orange garnish.

Smoke & Mirrors

Courtesy of Mr. Chance Humphery, Hooked

1.5 oz Vida de San Luis Del Rio Mezcal
.5 Lillet Blanc
.5 oz Lime Juice
.5 oz Serrano agave nectar
Cocktailpunk Smoked Orange Bitters
Flamed lime garnish

Shake and serve up in a chilled coupe with a flamed lime garnish.

Smoked Gold Old Fashioned

Courtesy of Ms. Kristen Fehrenbach, Popolo

2 oz Old Overholt Rye
.5 oz Canton Ginger Liquor
1 Squeeze Cocktail Punk Smoked Orange Bitters
Orange Peel

Gently press a wide piece of orange peel with the bitters and the Canton. Add 2 oz of Rye and ice and stir gently until the glass is nice and cold.

Brigadoon

Courtesy of Ms. Angela Battillo, Basta

1.5 oz Monkey Shoulder Scotch
.5 Domaine Canton Ginger
.25 Dolin Dry Vermouth
.25 Lairds Apple Brandy
1 squeeze Cocktailpunk Grapefruit
1 squeeze Cocktailpunk Cherry
orange peel
brandy compressed Luxardo Maraschino Cherry

Stir, serve up in a chilled glass. Garnish with an orange peel and a cherry.

Kentucky Corpse Reviver

Created or adapted by Cocktailpunk

.75 Kentucky Straight Bourbon Whiskey
.75 Cocchi Americano
.75 Ferrand Dry Curaçao
.75 lemon juice
2 squeezes Cocktailpunk Pastiche Bitters

Shake and serve up in a chilled coupe.

A riff on the classic #2, substituting bourbon for gin; very rewarding!

Aviano

Bill Zimmerman

1.5 oz Plymouth gin
1.5 oz Nardini Mandorla
.5 oz freshly squeezed lemon juice
.25 oz Crème de Violette
1 squeeze Cocktailpunk Pastiche Bitters

Shake and serve up in a chilled coupe.

Interesting riff on an Aviation. The almond and cherry notes in the Mandorla play beautifully with the Pastiche.

Sprezzatura

Courtesy of Ms. Allison Anderson, Frasca Food and Wine

1 oz Cherry-soaked Leopold's Navy Strength Gin
1 oz Campari
1 oz Cocchi Rosé
2 squeezes Cocktailpunk Colorado Cherry Bitters

Stir ingredients and pour over large rocks in a heavily iced lowball. Express the oils of a lemon twist and discard or save to use as garnish on a cocktail pick with your preference of cherry.

NOTE: Cherry Soaked Gin 1 Liter Campari 1 lb. Cherries (Colorado are best, or whatever is easily acquired, ripe and delicious) Leave the pits in! **off season: 12-16 oz dried, bing or sweeter, cherries Soak cherries in Gin in a glass or non-reactive container for at least 10 days if not double that. The longer the better. If a shorter infusion time is needed, smash the cherries gently to expose more of the meat...

One-Trick Pony

Courtesy of Ms. Hannah Morris, Tender Bar + Kitchen

2 oz Corralejo reposado tequila
1/4 oz Aperol
1/4 oz Pierre Ferrand Dry Orange Curacao
1/2 oz maple syrup
3/4 oz fresh-squeezed lemon juice
3 squeezes Cocktailpunk Smoked Orange bitters

Shake and double-strain into a chilled cocktail glass. Garnish with an orange twist.

Hannah says "it's basically a fancy mid-winter margarita." Enjoy!

The BARley Barrel Aged Manhattan

Courtesy of Ms. Megan Stromberg, The BARley

2 oz Feisty Rye
1 oz Carpano Antica Vermouth
2 squeezes Cocktailpunk Smoked Orange Bitters
orange peel

Stir and serve over a big cube in a rocks glass.

They barrel-age this cocktail at The BARley, but it's delicious made the usual way.

Bougie Gimlet

Courtesy of Mr. Patrick Noel, Bougie Syrups

2 oz Navy Strength Gin
0.5 Bougie Lime Cordial
0.25 fresh lime juice
1 squeeze Cocktailpunk Morning Grapefruit Bitters

Shake and serve up in a chilled coupe.

Maiden of Stone

Courtesy of Mr. Glenn Pollak, Bougie Syrups

1.5 oz Peach Street Tub Gin
.5 oz Peach Street Aged Apricot Brandy
.5 oz Bougie Orgeat Syrup
.5 oz fresh lemon juice
3 muddled Rainier Cherries
1 squeeze Cocktail Punk Colorado Lavender bitters

Muddle cherries in a mixing tin. Add remaining ingredients and ice. Shake vigorously. Double strain into a coupe. Garnish with a lemon twist wrapped around a cherry.

Modern Aviation

Created or adapted by Cocktailpunk

2 oz gin
.75 oz lemon juice
.5 Luxardo Maraschino
2 squeezes Cocktailpunk Colorado Lavender bitters

Shake, pour into a chilled coupe, and float an additional squeeze of Lavender bitters.

It has been said that the best Aviation is the one with the least Crème de Violette, and this riff takes this sentiment to the extreme. The Lavender bitters add just the right floral note.