The Butterfly Bar

2 oz Uncle Nearest whiskey 1 oz Sour mix 1 oz Pineapple juice .5 oz Montenegro Put all ingredients in a metal shaker. Add ice and shake until chilled. Shake and strain into a rocks glass. Garnish with a cherry

1.5 oz Bacardi .75 oz Passionfruit liquor .5 oz Pineapple amaro .25 oz coconut syrup Put all ingredients in a metal shaker. Add ice and shake until chilled. Strain into a collins glass and top with pomegranate juice. Garnish with an orange wedge.

1.5 oz 21 seeds tequila 1 oz cilantro syrup 1 oz lime juice 1 oz Nixta liquor Put all ingredients in a metal shaker. Add ice and shake until chilled. Strain into a collins glass with a tajin rim. Garnish with a lime.

1 oz Ilegal mezcal 1 oz Sotol .5 oz Damiana liquor .25 oz vegetable chartreuse Put all ingredients in a metal shaker. Add ice and shake until chilled. Strain into a rocks glass. Garnish with a lemon wheel.

1.5 oz Flor y Adora Hendricks 1 oz Raspberry syrup .75 Rose Vermouth .5 Cocchi Rosa Put all ingredients in a metal shaker. Add ice and shake until chilled. Strain into a collings glass. Garnish with a lemon wheel.

2 oz Gin .5 oz Lemon juice .5 oz Honey Syrup Add all ingredients and ice to shaker. Shake and strain into coupe glass. Garnish with lemon twist.

2 oz Rye .75 oz Dry Vermouth .25 oz Luxardo 5 dashes Angostura bitters Add ingredients to mixing glass. Stir with ice. Strain into coupe. Garnish with cherry.

In a mixing glass 2 oz Bourbon 3/4 oz Campari 3/4 oz Sweet Vermouth Chill and Strain into rocks glass garnish with orange peel

2 oz Cachaca 2 sugar cubes 1 lime, peeled and cubed Add sugar cubes and cachaca into metal shaker. Muddle sugar cubes. Add lime and gently press out juice with muddler. Add ice, shake and pour into rocks glass.

In a shaker 2 oz Bacardi 1/4 luxardo 3/4 Lime 1/2 Grapefruit Shake and strain into coupe Garnish with Luxardo

In mixing glass 3/4 oz Gin 3/4 oz Chartreuse 3/4 oz Luxardo 3/4 oz Lime Juice Chill and strain into Coupe Garnish with Luxardo

1.5 oz Bacardi .75 oz Dry Curacao .5 Lime 1 oz Orgeat Plantation Pineapple float Put ingredients into a metal shaker. Add ice and shake. Strain into a rocks glass. Add plantation pineapple float.

1.5 oz tequila 1.5 oz sour mix 1 oz cointreau Add all ingredients into a metal shaker. Add ice and shake. Strain into a rocks glass. Garnish with a lime and a salt or tajin rim.

2 oz. Maker’s Mark 1 oz. Cocchi di Torrini sweet vermouth 3 dashes bitters Put all ingredients in a mixing glass. Add ice and stir. Train into a coupe. Garnish with cherry.

In a mixing class combine 1.5 oz Base Liquor (gin, mezcal, tequila) 1.5 oz Sweet Vermouth 1/4 oz Luxardo 3 dashes orange bitters Chill and train into coupe Garnish with Lemon peel

.75 oz Mezcal .75 oz. Aperol .75 oz. Lime Juice .75 oz. Chartreuse .75 oz Amaro Nonino Add ingredients and ice into a metal shaker. Shake and strain into a coupe. Garnish with luxardo.

1 oz. Gin 1 oz. Sweet vermouth 1 oz. Campari Put all ingredients in a mixing glass. Add ice and stir. Strain into a rocks glass. Garnish with orange peel.

2.5 oz Bulleit bourbon or rye 1 sugar cube 4 dashes bitters Orange peel Luxardo cherry

2 oz. Scotch .5 oz. Ginger Liqueur .5 oz Lemon juice .5 oz Honey syrup Add ingredients to metal shaker. Add ice. Shake and strain into rocks glass. Garnish with lemon wheel.

In a collins glass 2 oz Pimms 1/5 oz Lemon juice Top with soda water Garnish with orange Optional Mint

In a shaker 2 oz Pisco 1 oz Lime 3/4 oz Simple Syrup Shake vigorously and strain into coupe, top with three dashes bitters

In mixing glass 3/4 oz Rye 3/4 oz Sweet Vermouth 3/4 oz Cognac Chill and strain into coupe, top with bar spoon of Benedictine