The Players:

• 1½ oz Old Tom Gin
• ½ oz Mezcal
• ½ oz Maraschino Liqueur
• ¾ oz Fresh lemon juice
• Garnish: Lemon Slice

The Scene:

Add all ingredients to a cocktail shaker with ice and shake.

Strain into a martini glass.

Garnish with lemon slice.

The Players:

• 2 oz Gin
• ½ oz Maraschino Liqueur
• ¼ oz Crème de Violette
• ¾ oz Fresh Lemon Juice
• Garnish: Brandied Cherry

The Scene:

Add all ingredients into a shaker with ice & shake.

Strain into a cocktail glass.

Garnish with a brandied cherry.

The Players:

• 3 large eggs
• 1 teaspoons vanilla bean paste
• ¼ teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon cream of tartar
• ½ pound powdered sugar
• Spiced rum
• Boiling water or Warm milk

The Scene:
Separate egg whites and yolks into two different mixing bowls.

Yolk Bowl:
Mix in the vanilla bean paste, cinnamon, allspice, cloves, and nutmeg with the yolks. Slowly mix in the powered sugar. Once complete you should have a very think substance.

Egg White Bowl:
Add Cream of Tartar and whip the egg whites until stiff peaks form then set aside.

The Union:
Slowly start whipping in the fluffy egg whites in the yolk bowl. Once complete you will have a very thick and rich batter.

The Finally:
Finally it’s time to make the cocktail. Add 2 to 4 tablespoons into a mug and add a shot of spiced rum. Very slowly add hot water to the mug while stirring. The slower the better. The eggs in the batter will curdle if you go too fast.

Once the marriage has been completed you should have a beautiful foam head.

A few sips will put a smile on your face.

The Story: First appeared in San Francisco around 1850

The Players:

• Champagne
• 1 Sugar Cube
• 2 Dashes Angostura Bitters

The Scene:

Add two dashes of bitters onto the sugar cube. Drop the cube into the center of a filled flute or coupe of champagne.