Willie’s Revenge – Fleet Street Kitchen


  • 3/4 oz. Gordon & MacPhail
  • Highland Park 8-year Scotch
  • 3/4 oz. Bonal
  • 3/4 oz. honey syrup (1:1 honey and water)
  • 3/4 oz. lemon juice
  • 1/4 oz. Kümmel
  • 1 1/2 oz. Union 1895 Barley Weisse
    or other sour wheat beer


  1. Add all ingredients except beer to a shaker and shake well. Strain into a chilled cocktail coupe and top with beer.

Serves 1.

Resolve & Reward W.C. Harlan


    In a shaker:
  • 2 oz. Armangnac
  • 1/2 oz. peach cordial (combier peche)


  1. Chill a large Champagne coupe with
    ice and water until frosted.
  2. Shake vigorously for 10 seconds.
  3. Strain into frosted glass.

No garnish needed. Serves 1.

The Farragut - Wit and Wisdom


  • 1 oz. Four Roses bourbon
  • ¼ oz. lemon juice

  • ¼ oz. orange juice

  • ¼ oz. maple sugar

  • 2 dashes of Angostura bitters

1. In a cocktail shaker mix bourbon, lemon and orange juice, maple sugar, and bitters 
together. Shake vigorously.
2. Fill a double old-fashioned glass with ice and strain into the glass.
3. Garnish with cinnamon zest and orange peel.

Peaches and Herb - Wit and Wisdom

This drink is a play on a gin fizz.


  • 1 ½ oz. gin

  • ¾ oz. lemon juice
  • ½ oz. white peach syrup
  • ½ oz. egg white

  • 5 oz. pineapple-sage soda

1. Place all ingredients (except for soda) in mixing glass and dry shake (meaning to shake without ice) for twenty seconds.
2. Add ice and repeat shaking process for about 25 seconds.
3. Double strain into Collins glass.
4. Top with soda and enjoy

The Classic Lolita - PABU

A play on an Old Fashion using Japanese ingredients


  • 2 oz. Hakushu
  • 12-year whiskey
  • ½ Okinawa brown sugar

  • ½ tclub soda

  • 3 dashes regans orange bitters
  • 2 dashes old fashion bitters garnish - twist of orange

1. Place one large ice cube (2" x 2" or large sphere) into an old fashion glass.
2. Build cocktail by adding bitters, Okinawa sugar, and club soda, express an orange peel into the glass.
3. Add Hakushu whiskey.
4. Stir to incorporate all the ingredients.

The Mr. Miyagi - PABU

With Manhattan-like characteristics, the Mr. Miyagi uses bourbon and sweet vermouth and it one of PABU’s most popular cocktails.


  • 1 ½ oz. thyme infused bourbon
  • ½ oz. carpano antica

  • ½ oz. lemon juice

  • ½ oz. grapefruit juice
  • ½ oz. honey Garnish - thyme sprig

1. Combine all ingredients into a shaker, and shake until cold.
2. Double strain into a large coupe, top with thyme sprig, enjoy.

Riverside – Fleet Street Kitchen


  • 3 one-inch watermelon cubes
  • 6 mint leaves plus one more for garnish
  • 2 oz. Cynar
  • 1 oz. freshly squeezed limejuice
  • 1/3 oz. Demerara sugar syrup (2 parts sugar, 1 part water)


In a mixing glass, lightly muddle the watermelon, mint and sugar syrup. Add the Cynar, and limejuice, and shake well with ice. Fine strain into a chilled cocktail coupe and garnish with the reserved mint leaf.

Economy Candy –Mr. Rain’s Fun House


  • 1 oz. Kirsch Eau de Vie
  • ½ oz. Zucca Rabarbaro Amaro
  • ½ oz. Dolin Dry Vermouth
  • ½ oz. lime juice
  • ¾ oz. celery soda (see below)


Combine Kirsch, Zucca, Dolin Vermouth, Lemon Juice into a shaker. Shake well. Add celery soda {combine celery syrup & soda water into a CO2 siphon} to cocktail glass. Pour remaining contents from the shaker over celery soda into a cocktail glass. Serve

Celery Soda Recipe:

Add 3 tablespoons celery seed to 1 quart simple syrup. Add celery syrup and water into CO2 siphon (2 oz. celery syrup to every 4 oz. water).

D.B.A. – Mr. Rain’s Fun House


  • 1 oz. Bulleit Bourbon
  • ½ oz. Batavia Arrack
  • ½ oz. Aperol
  • ¼ oz. Luxardo Amaretto
  • ½ oz. lime juice
  • ½ oz. honey
  • 1 dash Angostura bitters
  • ¾ oz. seltzer


Combine bourbon, arrack, amaretto, lime juice, honey, and Angostura bitters into a shaker. Shake well. Add soda water to a cocktail glass. Pour remaining contents from the shaker over soda. Garnish with brandied cherry.

The Miller’s Daughter - Mr. Rain’s Fun House


  • 1 ¼ oz. Oat-infused scotch (see below)
  • 1 oz. Yaegaki Nigori Sake
  • ¼ oz. peach preserves
  • Early gray tincture
  • Fresh lemon juice


Combine ingredients into shaker. Shake well. Serve up in a cocktail glass.

Oat Infused Scotch Recipe: Steep ½ cup steel cut oats in blended Scotch for 72 hours in a cool space. Strain Scotch from oats and reserve. Infused Scotch will last several months. Earl Grey Tincture Recipe: Heat high-proof neutral spirit such as vodka (should be hot but not boiling). Steep 4 oz. of Earl Grey to 500 ml of heated spirit. Let cool to room temperature then store in a cool space for 1-3 weeks shaking periodically. Strain solids from spirits then store. Preserves: You can either make them using fruit and pectin or purchase a quality preserve.