St. Charles' Punch ($10)
This icy punch was adapted from Jerry Thomas's recipe. Cognac and port meld together with a brown sugar finish, balanced with tart lemon and topped with fresh nutmeg for an earthy touch.
Dama de la Noche Crusta ($10)
Curaçao and Landy Cognac serve as the for this appropriately named Caribbean concoction. Dama de la Noche means lady of the night and is also the name a flower that only emits its intoxicating fragrance at nightfall. Lime and pineapple juice add body to the drink while a few drops of orange flower water boosts its floral aroma.
Hoots Mon ($10)
This stirred drink has a sweet cherrylike aroma and just three ingredients. Ballantine's blended Scotch is mixed with Carpano Antica vermouth and a dash of Lillet Blanc.
Suffering Bastard ($10)
Now, for a perky, citrusy thirst quencher. The Suffering Bastard, made with gin, lime, bitters, and ginger, was originally created at the Shepheard Hotel in Cairo to serve as a hangover cure, but it works perfectly as an anytime patio sipper. Instead of using ginger ale, Weather Up combines their housemade ginger syrup with soda. We convinced Weatherup to share the recipe for their version of this refreshing drink. Get it here »
Electric Current ($10)
The tall and frothy party is essentially a Silver Gin Fizz, made by shaking Beefeater gin, lemon juice, simple syrup, and egg white (topped off with soda.) Served on the half shell, the egg yolk is dressed with salt, vinegar, Worcestershire sauce and hot sauce. To enjoy, knock back the creamy raw yolk and wash down the heat with the refreshing fizz.
First served at London's Savoy Hotel, this creamsicle-colored drink is less deadly than it sounds. Rye, absinthe, fresh lemon, simple syrup, and bitters are shaken with a fresh egg white until foamy. The result is a dry yet silky drink where the foamy egg white subdues the rye's pep. The absinthe lends its signature anise whiff to the tart and frothy cocktail.
Fancy Free ($10)
This drink showcases Elijah Craig 12 Year Old Bourbon without mucking about. The orange peel, orange juice, and maraschino liqueur brightly perfume the cocktail, while Angostura bitters bring a slight back-of-mouth bitterness. The cocktail stays chilled by the pristine ice cube that does not budge.