Tenzing Coupe Cocktail: The Water Nixie by Adam Zoscak

1 oz         Coeur de Lion Calvados Select
.75 oz      St George Rye Gin
1 oz         Interrobang Recipe No 47 Sweet Vermouth
.5 oz        Rhum Clement Rum Creole Shrubb
2 dashes Bar Keep Fennel Bitters
1 swath of lemon
Glass: Coupe
Stir.  Strain.  Express oil of lemon.  Discard Peel.

Tenzing Coupe Cocktail: The Acid Trip by Ben Schiller.

2 oz Mezcalero No.6
.25 oz Grand Poppy Liqueur
2-3 dashes Denman Bitters
1 Whole Lemon, muddled
+- .75 oz Simple Syrup (adjust to taste)
Bitter Truth Old Time Aromatic (Float)
Citrus Peels (Grapefruit, Orange, and Lime, swathed and muddled)
Citrus Peel (Garnish)
1 small pinch of Sea Salt

Served over crushed ice in an antique glass ( I will provide)

Tenzing Coupe Cocktail: That Dill Though by Wade McElroy.

That Dill Though....
1.5 oz St. George Terroir Gin
.5 oz Takacho Regal Hawk Sake
.5 oz Suze
.5 oz Small Hand Pineapple Gum Syrup
.25 oz Lemon
1 dash Barkeep Swedish Herb Bitters
pinch Fresh Dill
pinch Quality Sea Salt
Fentiman's Tonic
Method: Shake, double strain on to ice, top with tonic
Glass: Highball/Collins
Garnish: Dill Sprig
Ice: Cubes

Tenzing Coupe Cocktail: Dark Sea by Becky Barnhart

3 oz Iwate Kura Bakushu Oyster Stout
3/4 oz Parce Rum 8yr
1/4 oz B.G. Reynolds Hand-Crafted Syrups Vanilla
1/4 oz B.G. Reynolds Hand-Crafted Syrups Orgeat
2 dashes Fee Brothers Aztec Chocolate bitters
1 egg white

Pour beer into a coup
Shake rum, syrups, bitters and egg white. Pour over beer. Garnish with a split vanilla bean and a sprinkle of sea salt.

Tenzing Coupe Cocktail: The 40 Virtues by Kevin Beary

2 ounce 1984 Castarede Armagnac
1 ounce 2009 Ocho Extra Anejo, San Augustin
.25 ounce Coeur De Lion Calvados Pays D Auge 25 Year Old
.25 ounce Bitter Truth Pimento Dram
.5 ounce J.M. Sugar Cane Syrup
1 ounce Lime  Juice
1/2 Egg white
Orange Peel

Combine Ingrediants and dry shake. Shake quickly w/ 2X2 Cube or Kold Draft. Srain into a prepared coupe. Express orange peel and discard.

Tenzing Coupe Cocktail: The Prelude by Jon Clark

1 oz St George Terroir gin
1 oz King's Ginger
3/4 oz Imbue vermouth

St George Absinthe Verte for glass wash
Ginger, razer thin slice, for garnish

Combine first three ingredients and stir until cold and dilution brings everything into balance.

Pour into rocks glass washed with absinthe. Garnish with ginger

Tenzing Coupe Cocktail: The Kuchisake-onna by Graham Courter

2oz Akashi White Oak whisky

3/4oz Rhum Clement creole shrub

1/4oz Luxardo Maraschino liqueur

1/2 oz CH Amaro, dash lemon juice

2 drops Bittered Sling orange and juniper bitters.


Stir, strain into glass of choice with large ice cubes. Garnish with flamed orange twist.

Tenzing Coupe Cocktail: The Saka by Graham Crowe

This cocktail requires 2 shakers;
First: to crush/ Bittered Sling Orange & Juniper Ice
Second: to shake the drink.
Sea Salt flake rim on the crystal rocks glass.

1.5 oz.  Otokoyama “Namacho” Sake
.75 oz. Kings Ginger
.5 oz. Fruitlab Jasmine Organic Liquor
.5 oz. fresh lime Juice
.25 oz. Small Hands Syrup Gum
Plus 5-6 mint leaves

5 drops Bittered sling Orange & Juniper
Bittered / shaken / crushed ice spooned onto the drink

Tenzing Coupe Cocktail: The Bon Vivant by Dustin Drankiewicz

1.5 oz Tequila Ocho Anejo
.5 oz Luxardo Amaretto
.75 oz Briottet Creme de Banana
.25 oz Alipus Mezcal
2 dashes Bitter Truth Chocolate Bitters
*Garnished with caramelized orange oils and cocoa nibs
**Served up in a 7oz Footed Embassy glass

HOW: Add all ingredients to a mixing glass.  Stir for 15 seconds and strain into a chilled glass.

Tenzing Coupe Cocktail: The Copper Bell by Matty Eggleston

1.75oz Grateud Bouquet de Borderies Cognac
.75oz Bitter Truth Apricot Liqueur
.5oz Pages Liqueur Maurin Dry Vermouth
2 dashes Bitter Truth Orange bitters
2 dashes Bitter Truth Grapefruit Bitters
1 barspoon honey syrup (3:1)
Stir with ice.  Strain into frozen cocktail glass.
Garnish with a squeeze of grapefruit peel, aiming oils on outside of glass.
Curl peel around a Luxardo cherry and skewer with pick.

Tenzing Coupe Cocktail: The Trade Street by Griffin Elliott

2 oz St. George Terrior Gin
.75 oz  lime juice
.5 oz celery juice
. 5 oz simple syrup
1 Egg white
Rinse of Pages Verveine du Verte
Garnish: 3 drops Bitter Truth Creole bitters & thin cucumber slice
Add all ingredients to shaker, dry shake, add ice, hard shake. Strain into rinsed coupe. Garnish.

Tenzing Coupe Cocktail. The Hey Neighbor! by Harrison Ginsberg

1.5 oz. Barsol Pisco Selecto Italia
.75 oz. Emilio Lustau, Solera Reserva Manzanilla Sherry
.5 oz. Lemon Juice
.5 oz. Honey Syrup
Pinch kosher Salt
Fentimans Tonic Water
Sorrel Leaf

Combine first five ingredients into a cocktail shaker. Add ice and hard shake for 10 seconds and strain into a collins glass fill with solid 1x1 (Kold draft/Hoshizaki) ice cubes. Top with Fentimans Tonic Water. Garnish with straw wrapped in Sorrel leaves.

Tenzing Coupe Cocktail: The Fog of More by Chad Hauge

In a shaker combine:
.75 Pages Verveine du Velay Verte
.75 Novo Fogo Gold
.25 CH Amaro
.75 Coconut Milk
.75  Dark  Matter  Chocolate City  Bomber Ice Coffee
1 whole egg
2 dash Bitter Truth Spiced Chocolate Bitters
1 1.25" ice cube
Vigorous shake until ice no longer rattles
Pour into Old Fashioned Glass
Crack fresh black pepper on top

Tenzing Coupe Cocktail: The One oh One by Graham Heubach

3/4 oz Barsol Pisco Perfecto Amor
3/4 oz St. George Dry Rye Gin
1/4 oz Germain-Robin Apple Brandy
1/8 oz cinnamon syrup
5 drops Bittered Sling Denman Bitters
1.5 oz Banzai Bunny Sparkling Sake

Add all ingredients (except sake) to mixing glass, add ice, stir to proper chill/dilution.
Strain into chilled vintage couple, top with sake.
Express lemon oil on top, and discard peel. Serve.