0.75 oz El Dorado 15yr Rum
0.5 oz Rhum J.M. VSOP
0.5 oz Germain-Robin Craft Method Brandy
0.5 oz Amaro Lucano
0.5 oz La Quintinye Vermouth Royal Rouge
0.125 oz (barspoon) Suze
0.25 oz Rhum J.M. Sugar Cane Syrup
3 Dashes Bitter Truth Creole Bitters
1 Whole Egg
1 Egg Yolk (in addition to whole egg)
2.5 oz Iwate Kura Oyster Stout
2 oz Nikka Pure Malt
0.25 oz Christian Drouin Calvados Selection
0.5 oz La Quintinye Vermouth Royal Rouge
1 Tsp Gran Classico
.5 Tsp Rich Demerara Syrup
One of the top ten finalists. Priscilla DeLuna from Commons Club at Virgin Hotel.
1.25 oz Novo Fogo Organic Silver Cachaca
.75 oz Emilio Lustau Dry Amontillado Sherry Los Arcos
.5 oz B.G. Reynolds Orgeat Syrup
.5 oz B.G. Reynolds Passion Fruit Syrup
1.25 oz Kikusui Shuzo- Funaguchi Gingo Genshu Sake
.5 oz Fresh Lime Juice
2 dashes Bar Keep Organic Saffron Bitters
1.25 oz. St. George Chile Vodka
.75 oz. Inemankai "Full Bloom" Red Rice, Junmai Genshu
.5 oz. Imbue Petal & Thorn Vermouth
.5 oz. Chareau Aloe Vera Liqueur
.5 oz. Lime Juice (Fat .5 oz.)
.25 oz. Small Hand Foods Gum Syrup
Barspoon Rhum J.M Agricole Blanc 80p
2 Muddle Strawberries (cleaned & stemmed)
Q Club Soda
1/4 oz agave syrup
3 dashes Fee brothers Chocolate Aztec bitters
1/2 Tempus Fugit creme de cacao a la vanille
1 1/2 Tequila Ocho reposado
1 Egg
1.0 oz Parce 8yr
1.0 oz Germain Robin Apple XO
.50 oz Lemon
.50 oz BG Falernum
.25 oz Luxardo Amaro
3 dashes Fee Bro Molasses Bitters
1 egg white
1.0 oz Sea Cider Prohibition
1 oz Journeyman Bilberry Black Hearts Gin
1 oz Ichinokura Plum Sake
3/4 oz Fresh Lime Juice
3/4 oz BG Reynold's Hibiscus Grenadine
Q Tonic to fill
1 oz El Dorado 12 year
.5 oz Rhum Clement 6yr
.5 oz Glenglassaugh Torfa Scotch Whiskey
.5 oz Lustau Amontillado Sherry
-.25 oz Edmond Briottet Creme de Banane
-.25 oz Small Hands Pineapple Gum Syrup
2 dashes Bar Keep Vanilla Bitters
1 dash Bitter Truth Old Time Aromatic Bitters