Barfly® Brunch

  • 1 dash of Angostura bitters
  • ½ oz of Demerara simple syrup
  • ½ oz of coffee liquor
  • 2 oz of aged rum
  • For whipped cream:
  • 4 oz of heavy whipping cream
  • 1 pinch of salt
  1. In tin, hard dry shake until whipping texture is achieved
  2. Layer whipped cream on top of cocktail

Andi Whiskey

Sanguine Choke

  • 1½ oz Bourbon
  • ¾ oz Cynar
  • ½ oz White Crème de Cacao
  • 2 Dashes grapefruit bitters (Fee Brothers)
  • 1 Dash celery bitters (Scrappy’s)
  • 3 Drops saline 20%
  • Celery stalk
  1. Add all ingredients to a Barfly® mixing glass.
  2. Stir with ice.
  3. Strain over an ice rock into an Old-Fashioned glass.

Zachary Taylor

White Collar

  • 45ml / 1.5oz Plantation 3 Star White Rum
  • 22.5ml / .75oz Plantation 5yr Barbados Rum
  • 22.5ml / .75oz Appleton 8yr Jamaican Rum
  • 22.5ml / .75oz Fresh Lime Juice
  • 15ml / .5oz Fresh Pineapple Juice
  • 15ml / .5oz Cinnamon Syrup
  • Crushed Ice
  1. Add all ingredients to a Barfly® cocktail shaker with a little crushed ice and whip shake for 5 seconds to chill.
  2. Dirty dump into a balloon glass and top with more crushed ice.
  3. Garnish with fresh mint, cinnamon stick and an orchid flour.

Paul Broadby

Riot Squad

  • 30ml / 1 oz Sofi Blood Orange
  • 30ml / 1 oz Gin
  • 30ml / 1 oz Prosecco
  1. Add aperitif and gin in a Barfly® mixing glass with plenty of ice and stir for 30-40 seconds.
  2. Strain into a double old-fashioned glass over a large ice cube.
  3. Add Prosecco and give a light stir to combine.
  4. Garnish with a dehydrated blood orange and Luxardo® Maraschino cherry.

Paul Broadby

Let’s Get Tiki

  • 30ml / 1oz Plantation Stiggins’ Fancy Pineapple Rum
  • 30ml / 1oz Plantation 3 Stars White Rum
  • 15ml / .5oz Mt Gay® Rum
  • 22.5ml / .75oz passion fruit syrup
  • 22.5ml / .75oz fresh lime juice
  • 22.5ml / .75oz fresh grapefruit juice
  • 30ml / 1oz pineapple juice
  • 30ml / 1oz fresh orange juice
  • Crushed ice
  1. Add all ingredients to a Barfly® cocktail shaker with crushed ice and give a hard whip shake for about 8 seconds.
  2. Dirty dump in your fave tiki mug and top with more crushed ice as needed.
  3. Garnish with dehydrated fruit from @thezestyco and fresh mint.

Paul Broadby

The Blueberry Gimlet 

  • 2 oz Empress 1908 Gin
  • 2 oz lime juice
  • 1 teaspoon simple syrup
  • Crushed blueberries
  • 1/2 cup ice
  1. Shake, shake, shake.
  2. Strain into a glass and garnish with some blueberries.

Owais Rafique

Traditional Old Fashioned

  • 2 oz whiskey, your choice
  • 1/4  oz simple syrup
  • 4 dashes orange bitters
  • 3 dashes Angostura® Bitters
  • Zest of lemon and orange
  1. Stir all ingredients to chill and dilute, then double strain over fresh ice.
  2. Garnish with Luxardo® cherry and enjoy!

Thomas Holbert
aka Tommy the Bartender

Only the Good Notes

  • 1.5 oz Still Austin The Musician Straight Bourbon Whiskey
  • 1 oz dry vermouth
  • .75 oz lemon juice
  • .75 oz chai tea syrup (see Step 1)
  • Angostura® bitters
  • Grated nutmeg
  • Lemon rind garnish
  1. CHAI TEA SYRUP (Make ahead of time so it has time to cool before adding it to the cocktail): Bring water to a boil, then add 1 chai tea bag for each cup of water. Allow tea to steep for about 5 minutes, then remove bags. Heat water to boiling again, then add an equal amount of sugar and stir until the sugar completely dissolves. Keep syrup in the refrigerator for up to a week.
  2. Combine whiskey, vermouth, lemon juice, syrup, and bitters in a Barfly® shaker with ice and shake until well chilled. Strain over fresh ice, then grate fresh nutmeg over the top and garnish with a lemon peel.

Susie Oszustowicz

Señor Martínez

  • 1.5 oz Don Sueños Blanco Tequila
  • 1 oz Amaro Cio Ciaro
  • 1/4 oz Ancho Reyes®
  • Bar spoon of Luxardo® Maraschino liqueur
  • 2 dashes orange bitters
  1. Combine all the ingredients in a Barfly® cocktail shaker with ice.
  2. Double strain into a coupe cocktail glass.

Don Mendoza

Blannibal Sour

  • 2 oz Haitian rum
  • .25 oz absinthe
  • 1 oz pineapple juice
  • .75 oz lime juice
  • .5 oz blueberry pancake syrup
  • Blueberry jam (garnish)
  • Lychee or rambutan (garnish)
  1. Add ingredients to Barfly® shaker.
  2. Add ice and shake 8-10 seconds.
  3. Strain into glass.
  4. Pack with crushed ice.
  5. Garnish with lychee and blueberry jam.

Leandro DiMonriva

Gabriel Urrutia