Ep. 19: Mayors, Books, Sailing, & Barfing w/ Anna Holtzman & Daisy Wall - a podcast by Lizzie Bartelt, Chris Bowman and Benjamin Ahr Harrison

Admiral Vernon (via)1 1/2 oz White Rum1/2 oz Grand Marnier1/2 oz Lime Juice1 barspoon Orgeat1 scoop crushed ice
Combine all ingredients in a shaker. Shake well and strain into a chilled cocktail glass.
Ginger Mint Smash (via)1 barspoon peeled, finely chopped fresh ginger5 mint leaves1 barspoon lemon juice1/2 oz simple syrup2 oz Bulleit bourbon1 dash Angostura BittersIce cubes and crushed iceMint sprig for garnish
Muddle the ginger to release its juice, then add the mint and muddle again. Add the lemon juice, simple syrup, bourbon and bitters to the shaker with ice. Shake until well chilled and fine-strain into a rocks glass full of crushed ice. Garnish with the mint sprig.
In My Solitude (via)Grapefruit wedge, for the glassKosher salt, for the rim of the glass1 1/2 oz Blanco Tequila3/4 oz Lillet blanc3/4 oz freshly squeezed grapefruit juice1/4 oz orgeat syrup3 dashes Peychaud's BittersGrapefruit peel, for garnish
Rub the grapefruit wedge around the edge of a rocks glass and then roll the edge in kosher salt. Combine the tequila, lillet, juice and bitters and shake with ice until well chilled. Fine strain into the salted glass and garnish with the grapefruit twist.
New Amsterdam (via The PDT Cocktail Book)2 oz Bols Genever1 oz Kirchwasser1 bar spoon Demerara syrup2 dashes Peychaud's Bitters
Stir in ice and strain into a chilled coupe. Garnish with a twist.
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Incredible Hulk (via)2 oz Hennesy2 oz Hypnotiq
Stir ingredients together and serve in an ice filled rocks glass.

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