The Ninth Ward
created by Brother Cleve

Ingredients:
1-1/2 oz. Bulleit bourbon
1/2 oz. St. Germain Elderflower Liqueur
3/4 oz. Fee Brothers Falernum Syrup
3/4 oz. lime juice
2 dashes Peychaud's bitters

Directions:
Shake with cracked ice and strain into a 5 oz. martini glass.

The Irish Channel
created by Marvin Allen

Ingredients:
2 oz. Old Bushmills
1/4 oz. Rhum Clement Creole Shrubb
6 drops Fee Brothers Orange Bitters

Directions:
Coat chilled rocks glass with Creole Shrubb. Pour Old Bushmills and orange bitters into a cocktail shaker. Shake until well chilled. Strain into Shrubb-coated glass. Garnish with orange twist.

Sloe Gin Fizz

Ingredients:
1-1/2 oz. sloe gin
1/2 oz. lemon juice
2 oz. club soda

Directions:
Combine gin and lemon juice in a shaker filled with ice. Shake. Pour into a highball glass filled with ice and top with club soda.

Sidecar

Ingredients:
2 oz. cognac
1/2 oz. Grand Marnier
1/2 oz. lemon juice

Directions:
Rum the glass with lemon wedge. Roll in superfine sugar. Add 4 ice cubes, all other ingredients and shake in a metal shaker can. Strain into a glass filled with new ice. Garnish with the twist of a lemon.

Sazerac Cocktail

Ingredients:
2 oz. Hennessey VS
3 dashes Peychaud's bitters
3 dashes Angostura bitters
1/2 tbsp. simple syrup
1 tablespoon Herbsaint

Directions:
Fill an old-fashioned glass with ice to chill. In a cocktail shaker, combine bourbon, Peychaud's and Angostura bitters and simple syrup. Add a few ice cubes and shake or stir. Empty the old-fashioned glass of its ice and replace the ice with the Herbsaint, swirl the Herbsaint around inside of the glass to coat, and pour out any excess. Strain the whiskey mixture into the glass and twist the lemon over the top, dropping it into the cocktail as a garnish if desired.

Sangria with Drunken Fruit

Ingredients:

For Sangria:
1/4 cup Grand Marnier
1 bottle red wine
1/2 cup sugar

For Fruit:
peaches, pitted and sliced
green apples, cored and cut into bite sized chunks
grapes, cut in half
strawberries, hulled and halved
cherries, pitted
sugar, to taste
Grand Marnier, to taste

Directions:
Heat mixture over low heat - do not boil - until sugar dissolves, about 5 - 7 minutes. Strain and pour into a shallow pan and freeze. When ready to use, scrape the granita ice using a fork. Combine all the fruit and ingredients in a large bowl, stir and serve.

Salty Dog

Ingredients:
1 oz. gin
3 oz. white grapefruit juice

Directions:
Moisten the rim of a glass with lime or grapefruit juice.  Invert the glass into a dish with salt to salt the rim.  Combine gin and grapefruit juice into a shaker with ice.  Shake and strain into glass packed with fresh ice.

Mint Julep

Ingredients:
4 fresh mint springs
2-1/2 oz. bourbon whiskey
1 tsp. powdered sugar
1 tsp. water

Directions:
Muddle mint leaves powdered sugar and water in collins glass.  Fill glass with shaved or crushed ice and add bourbon.  Top with more ice and garnish with a mint sprig.  Serve with a straw.

Herbsaint Frappe

Ingredients:
2 oz. Herbsaint
1/2 oz. simple syrup
2 oz. club soda
club soda

Directions:
Pour 2 oz. Herbsaint into a thin 6 oz. glass. Fill the glass three-quarters full with cracked ice.  Add 1/2 oz. of simple syrup and 2 oz. carbonated or plain water, then fill glass with more ice.  Stir, using a long handled spoon with up and down motion until outside of glass is well frosted.  Strain into another glass that has been chilled.  Remove the ice from the orginal glass.  Now pour the Herbsaint Frappe back into the well-frosted glass and serve.

Grand Marnier Margarita

Ingredients:
1-1/2 oz. tequila
1/2 oz. Grand Marnier
1 oz. fresh-squeezed lime juice
1/2 oz. agave nectar
1/4 oz. fresh-squeezed orange juice

Directions:
Shake all ingredients with ice and strain over fresh ice into a glass.