The Menu Booklet
The team gathered an assortment of album booklets on eBay; some came with records in them.
This starts with a custom tropical-flavored vermouth made with Carl Sutton of Sutton Cellars, mixed with Tanqueray Malacca Gin, which is back on the market in limited quantities after a decade-plus hiatus. The custom vermouth is infused with fresh mango, papaya, banana, and pineapple, plus sage, chamomile, and a few secret ingredients.
This boozy drink is based on Old Grand Dad bourbon, stirred with Peychaud's bitters and a housemade whiskey-based fresh peach cordial, flavored with amaretto and vanilla.
Ancho Reyes Chile Liqueur, Black Grouse Scotch, cinnamon, lime, and Mandarine Napoleon.
Mr. Big Stuff
Callé 23 Reposado Tequila, Gran Classico, coconut, bay laurel tincture, and lime. Served in a ceramic pineapple.
A rich and bitter blend of Bulleit Bourbon, Campari, and fresh pineapple.
I Am...I Said
A sherry cobbler variation, made with Alvear Sherry, Bols Genever, Pierre Ferrand Dry Curaçao, lemon, and menthol.
Ain't No Sunshine
Tequila Ocho Plata, rosé, Luxardo Aperitivo, passionfruit, lime, and coffee tincture.
That's All Right
A tropical concoction made with rum, orgeat, and lime, plus Suze for bittering.
A tall drink made with Atlantico White Rum, Clear Creek Pear Brandy, a Provençal-inspired herbal syrup, lemon, and Fever Tree tonic water.
Hangar One vodka, Lillet Rosé, Meletti amaro, Galliano, watermelon, and lime.
Wild Turkey Rye, Pierre Ferrand Cognac, Becherovka (a spicy Czech digestif), blackberry, Bonal Gentiane Quina, and bitters.