The Leone: Blanco Tequila, Bianco Vermouth, Salerno Blood Orange Liquer, Peychaud's Bitters, and Grapefruit Oil Garnish
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The Leone: Blanco Tequila, Bianco Vermouth, Salerno Blood Orange Liquer, Peychaud's Bitters, and Grapefruit Oil Garnish
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Cherry Valence: Drysack Sherry, Lustau Pedro Ximenez, Cherry Heering, Luxardo Amaro, Lemon, Orange, and Maraschino Cherries
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Cherry Valence: Drysack Sherry, Lustau Pedro Ximenez, Cherry Heering, Luxardo Amaro, Lemon, Orange, and Maraschino Cherries
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Sancho Sour: Muddled Fresh Sage, Lime Juice, Pineapple Juice, Egg White, Jalapeno Syrup, and Reposado Tequila
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Sancho Sour: Muddled Fresh Sage, Lime Juice, Pineapple Juice, Egg White, Jalapeno Syrup, and Reposado Tequila
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Voodoo Milk Punch: Whole Milk, Ron Zacapa Centenario 23 Year Old Rum, Market Spice Tea-Infused Smith & Cross Jamaican Rum, Benedictine, and Demerara Syrup
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Bitter Tom: Gin, Lemon Juice, Simple Syrup, Campari, Benedictine, Pomegranate Molasses, Soda Water, and Grapefruit Twist
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Bitter Tom: Gin, Lemon Juice, Simple Syrup, Campari, Benedictine, Pomegranate Molasses, Soda Water, and Grapefruit Twist
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Strawberry Blonde: White Rum, Lemon Juice, Simple Syrup, Grenadine, White Balsamic Vinegar, Fresh Cracked Pepper, Egg White, and Strawberry
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Mixologist Brad Farran
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Mixologist Brad Farran of Clover Club - Brooklyn, NY
Photo: Vicky Wasik | July 2010
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