Bar Keep

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: 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: The Fairest by Matthew Hunnel

2 oz Chicago Distilling Shorty's White Whiskey
.75 oz B.G. Reynolds Hand Crafted Vanilla Syrup
4 dashes Bar Keep Organic Lavender Bitters
2 dashes Bar Keep Organic Vanilla BItters
1 sprits of St. George Absinthe (Through an atomizer)
1 sprig of lavender (Bloom not necessary, but ideal)

Combine whiskey, syrup and bitters in mixing glass, then ice and stir.  Spray lavender sprig with St. George Absinthe, swath coupe with sprig and leave for garnish.  Strain mixture over garnish.

Tenzing Coupe Cocktail: The imperial act by Jessica Lambert.

2 oz St. George Agua Libre California Agricole Rum
.5 Kalani Coconut Liquer
.25 Small Hands Pineapple Gum
2 drops Barkeep Saffron bitters
2 dash Bittertruth Chocolate bitters

Stir. Served in a toasted halved coconut.
Garnish: floated hand carved ice ball, saffron threads & edible sparkler flower

Tenzing Coupe Cocktail: There she goes again by Julia Momose

2 oz. Nikka Taketsuru Pure Malt 12yr.
1 oz. Satsuma Shiranami Sweet Potato Shochu
3 dashes Bar Keep Fennel Bitters (to rinse)

Combine whiskey and shochu in a mixing glass. Stir gently for 20 to 25 seconds. Strain into a chilled cocktail glass that was rinsed with the fennel bitters. Express orange oils through flame over the cocktail. Garnish with fresh cut lemon swathe.

Tenzing Coupe Cocktail: The Cold Stare by Peter Vestinos.

In a pint glass add:

1 dash Fee Brothers walnut bitters
2 dashes Bar Keep Chinese Spice, Bitters
.75 oz La Colombe Pure Black Cold Brewed Coffee, cold
.25 oz St George Raspberry Liqueur
.50 oz Luxardo Abano Amaro
1.5 oz Pierde Almas Puritita Verda Mezcal

-Fill with ice and stir 20 times, careful not to over dilute.
- Strain into a chilled Footed Rocks Glass
- Squeeze and orange peel across the top once, discard
- Float one espresso bean