1.75oz High West Silver Oat Whiskey
0.5oz Tempus Fugit
Gran Classico Bitters
0.5oz Carpano Antica Sweet Vermouth

Assemble in a mixing glass, pack with ice, stir for 20 seconds, strain into chilled coupe and spray oil from a wide zest of orange onto surface of drink and drop in.

A really delicious savory, sweet, fruity, bitter riff on a Negroni.

Composer: Brian McMillan, Sidebar, Oakland California

1.5 oz Double Rye
0.75 oz (or ¾ ) Aperol
0.25 oz Maraschino
0.5 oz fresh Lime juice
3 dashes of Absinthe

Place all ingredients into shaker filled with ice- shake for 10-15 seconds then strain into a Coupe- garnish with a Lemon Twist.

Composer: Ciaran Wiese- 47 Scott, Tuscon, AZ

1 oz High West Double Rye
1 oz Pisco
0.5 oz Demerara
3 dashes of Creosote Infused Peychaud’s Bitter
Creosote infused Absinthe Rinse

Serve like a Sazerac!

Composer: Ciaran Wiese- 47 Scott, Tuscon, AZ

2 oz High West Double Rye
0.25 oz Averna
0.25 Luxardo Maraschino
0.50 oz Dolin Dry Vermouth

All ingredients into shaker with cracked ice- stir to chill and dilute. Strain into glass. Serve in a coupe garnished with Luxardo cherries.

Composer: Naomi Schimek- The Spare Room, Hollywood, CA
This is the Spare Room’s version of this classic cocktail.

2 oz High West Double Rye
½ oz Blackberry Gomme Syrup
½ oz lemon juice
Hefty shake of Burlesque Bitters
Thyme Sprig

Add all ingredients in mixing glass- shake- serve over ice in a rocks glass.

Composer: Melanie Hartman, Barceluna Café, Alameda CA

1 ½ oz High West Double Rye
1 oz Sloe Gin
¼ oz Absinthe
Teaspoon of Honey
¼ oz lemon juice
Rosemary

Add all ingredients in mixing glass- shake- serve on the rocks in tall glass. Garnish with Rosemary.

Composer: Chris, Serpentine, San Francisco, CA

1 ½ oz High West Double Rye
½ oz Vya Sweet Vermouth
½ oz Grand Marnier

Add all ingredients and serve over rocks or UP. Lemon peel garnish over rim.

Composer: Young- MI, Urban Solace, San Diego, CA

1.5 oz High West Double Rye
0.5 oz Apricot Brandy
0.5 oz Benedictine
2 Dashes Angostura bitters
Whiskey Cherries garnish

Add all ingredients into a mixing glass filled with ice. Stir and strain into a cocktail glass. Add Whiskey Cherries garnish.

2 oz High West Double Rye
1 oz Cointreau
0.5 oz Lemon Juice
0.25 oz Amontillado Sherry
5 Basil Leaves & Basil Sprig Top garnish

Muddle Basil in the bottom of the mixing glass. Add the remaining ingredients and ice. Shake and strain into a rocks glass filled with ice. Garnish with the top of a basil sprig

1 oz High West Double Rye
1 oz Calvados
2 oz Hot Cider
0.5 oz Honey syrup
0.25 oz Lemon juice
2 dashes Cinnamon tincture
Cinnamon stick garnish

Add all the ingredients into a mixing glass and stir. Pour into a hot mug. Garnish with a cinnamon stick.