No-ABV

  • Coffee Tonic
    • In a short glass, in this order:
    • enough ice to mostly fill the glass
    • 3-4 oz tonic water 
    • 1 oz cold brew concentrate (or swing by a member coffeeshop before hand for an espresso shot
  • Earl Grey Tea & Tonic
    • 3/4 ounce Earl Grey (Bergamot) Tea Syrup
    • 1/2 ounce freshly squeezed lemon juice
    • 3-4 ounces tonic water (I prefer Fever-Tree’s Indian Tonic)
    • 8 ounces crushed ice
    • Combine everything in a tall glass, putting the tonic in last to preserve the bubbles
  • Bitters & Soda
    • Add several dashes of whatever cocktail bitters you have (Emily prefers Peychaud’s, Angostura is good too) to a glass and top with soda water

Low-ABV

  • Cerveza Corona, with a lime…for the vitamin C

  • Garibaldi
    • 1.5 oz Campari
    • 3-4 oz orange juice
    • Shake over ice for 30ish seconds, or serve on the rocks
  • Hot Toddy

    • 4 oz hot water
    • 2 slices lemon
    • 1 tsp honey
    • 1.5 oz dark spirit, or amaro if you want to get fancy
    • Combine all in a pre-warmed mug

Stronger Stuff

  • Paloma-stay-at-homa
    • 2 oz Tequila
    • 1 oz Fresh Grapefruit Juice,
    • .5 oz Lime Juice,
    • dash of Simple Syrup (if you like it sweet),
    • Top with soda, if you have it.
  • Penicillin:
    • 2 oz scotch whisky
    • .75 oz lemon juice
    • .75 oz honey syrup (1:1 ratio hot water & honey)
    • 3 slices fresh ginger
    • Muddle ginger in the bottom of a cocktail shaker
    • Add other ingredients to shaker
    • Shake with ice, strain over new glass with ice
    • Top with a float of peaty Islay scotch
  • Quarantini: We had to.
    • However much gin you want
    • However much vermouth feels right
    • Shake it, stir it, put it in whatever kind of glass is clean, there’s no one here to judge you.
    • Garnish with enough olives to have a nice snack in case the program goes too long

Staff Go-Tos

  • Erin – White Claw
  • Beth – Red Wine
  • Kim – New York Sour
  • Jennifer – Local Stout
  • Emily – Americano (not the coffee)