Korbs' korner- needlessly complicated & kinda snobby

1.5 oz sesame oil washed Rye Whiskey

1 oz vermouth

3 dashes of Walnut Bitters

1 Maraschino cherry

1. For fat-washing, simply add a proportional amount of sesame oil to rye whiskey & shake. Place in freezer and allow to cool for up to 24 hours to separate alcohol and fat. Remove frozen oil. 

2. Add ingredients to a mixing glass with ice and stir

3. Serve up with a maraschino cherry garnish 

4. (Optional) add a maraschino cherry juice for desired sweetness

1 oz Rye Whiskey

1 oz Gin

0.5 oz Apricot Liqueur

0.75 oz lemon juice

0.5 oz simple syrup

1 egg white

Bitters for garnish

1. Add whiskey, gin, apricot liqueur, lemon juice, egg white, and simple syrup to a shaker. 

2. Add ice and give a wet shake first. 

3. Strain ice and give a dry shake.

4. Strain and serve up and use bitters to create a design on egg whites if fluffy enough.

2 oz Bourbon Whiskey

1 oz Black tea (English Breakfast or Irish Breakfast)

0.5 oz lemon juice

0.5 oz honey

1. Brew black tea while adding bourbon, lemon juice, and honey to a mixing glass.

2. Once black tea is prepared, add to mixing glass and stir all ingredients

3. Strain and pour into a mug or heat-safe glass and garnish with a slice of lemon/lemon rind and cinnamon stick.

2 oz. Gin (for floral notes: Preferably with Botanist or Song Cai Vietnamese Dry Gin)

Slight dash of dry vermouth

0.75 oz olive juice (blue cheese olives preferred)

1. Add gin and olive juice to a shaker. Add slightest dash of vermouth to shaker (not specifically measured but try to be light).

2. Add ice and shake vigorously.

3. Strain and pour into a martini glass with a three olive garnish.

Absinthe to rinse

1 oz gin

0.5 oz Lillet blanc (sub dry vermouth if needed)

0.75 oz Cointreau

0.75 oz lemon juice

1. Pour absinthe into martini glass or coup. Swirl and throw out absinthe. 

2. In a shaker add gin, Lillet, Cointreau, and lemon juice to shaker with ice.

3. Shake and then strain into martini glass/coup. 

4. Garnish with a twirled lemon peel.

1.5 oz gin (floral gin preferred)

0.5 oz raspberry syrup

1 egg white

0.7.5 oz lemon juice

0.5 oz Lillet blanc or dry vermouth

1. Prepare raspberry syrup: mash raspberry & add equal parts sugar and water. Cool before straining out raspberry.

2. Add ingredients to shaker. 

3. Dry shake vigorously first.

4. Strain and then add ice before completing a wet shake. Shake well but only until drink is chilled to avoid over-whipping egg whites.

5. Strain and serve in a coup with a raspberry & cherry garnish.

1.5 oz white rum

0.5 oz dark rum

4 oz pineapple juice

1 oz coconut cream

0.5 oz coconut syrup

dash of cinnamon

1. Create coconut syrup by heating/mixing equal parts coconut cream and sugar

2. Add white and dark rum, pineapple juice, coconut cream, and cooled coconut syrup to a shaker with ice. 

3. Shake vigorously and strain into a tall glass with new ice

4. Top with cinnamon and garnish with a slice of pineapple (preferably browned with sugar on one side)

1.5 oz white rum

0.5 oz dark rum

0.75 oz passionfruit syrup

0.5 oz lemon juice

1 oz pineapple juice

0.5 oz Campari

Grenadine float

Maraschino cherry garnish

1. Make passionfruit syrup by heating/mixing equal parts passionfruit juice with sugar

2. Add rum, cooled passionfruit syrup, lemon juice, pineapple juice, and Campari to a shaker with ice. 

3. Shake vigorously before straining into a glass with ice. 

4. Pour a dash of grenadine on the top for the float.

5. Garnish with maraschino cherry.

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from Amaro bar London. Very high level, very specialized. I will crack the code one day- I just know they used a guava-infused tequila (potentially a clarified punch), lime juice, and guava syrup.