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GIMLET

Add Gin, Lime and Simple Syrup to shaker.
Add ice. Shake.

 

  • 1-1/2 oz Fifty9 Gin (Floral) or Eye10 Gin(Spicy)
  • ¾ oz Fresh Lime Juice
  • ½ oz Simple Syrup

 

Pour into glass with 2 cubes ice. Enjoy!

BRAMBLE FIZZ

Fill a glass halfway with crushed ice.
Add Gin, Lemon and Simple Syrup to glass.
Stir gently.

 

  • 1-1/2 oz Fifty9 Gin
  • ¾ oz Fresh Lemon Juice
  • ¼ oz Simple Syrup
  • ¾ oz Crème de Cassis
  • Club Soda

 

Pour over Crème de Cassis. Do not stir.
Add a splash of Club Soda as needed.

FRENCH 75

Add Gin, Lemon and Simple Syrup to shaker.
Add ice. Shake.

 

  • ¾ oz Simple Syrup
  • ¾ oz Fresh Lemon Juice
  • 1-1/2 oz Fifty9 Gin
  • Brut Rose Champagne

 

Pour into Champagne Flute
Add Brut Rose Champagne

JOHNNY’S HOUSE GIBSON

  • 2 oz Avonak Vodka
  • .75 oz Dolin Blanc vermouth
  • .25 House onion brine
  • 2 dashs Regan’s orange bitters

 

Build all ingredients in a mixing glass, Stir to dilute, strain into a 5.5 oz chilled coupe. Garnish with a house pickled onion.

PENDENNIS CLUB

  • 1.5 oz Avonak 59 Gin
  • .75 Lime
  • .5 Apricot Liqueur
  • .5 Turbenado syrup ( 2:1 )
  • 3 dash Peychaud’s bitters

 

Build in shaker tin, Shake Fine strain Served up in a 5.5 oz Coupe, Garnish With a lime wheel.

Vesper Martini

  • 1.5 Avonak I-10 Gin
  • .75 Avonak Vodka
  • .5 Lillet Blanc
  • dash Orange bitter

 

Build in Mixing glass, Stir to Dilute, Strain into a chilled 5.5 oz Coupe, Garnish with a lemon zest.

Path Not Taken

  • .75 oz Avonak 59 Gin
  • .75 oz Lemon Juice
  • .5 Kinsman Rakia
  • .5 Becherovka
  • .5 Orgeat

 

Build shake fine strain up in a 5.5 oz, Garnish with dehydrated apricot.

Festivus Punch

Yield: 12 – 8oz Serving
  • 1 bottle Avonak Vodka
  • 5 cups Apple Cider
  • 3 cups Cranberry Juice
  • 1.5 cups Light Brown Sugar
  • 3 Cinnamon Sticks
  • 15 Cloves
  • 3 Star Anise
  • 3 Oranges Peeled

 

Combine everything but the vodka in a 4 quart pot. Bring to simmer for 15 minutes. Remove from heat and keep warm until service. Garnish with cinnamon sticks and orange peels.
(Can also be served chilled with frozen cranberry garnish.)

 

Recommended Serving Vessel:
Toddy or Coffee Cup

Drupy Punch

Yield: 25 – 5oz Serving
  • 1 bottle Fifty9 Gin
  • 2.5 cups Giffard Peach Liqueur
  • 1 oz Angostura
  • 3 cups Fresh Lemon Juice
  • 2.5 cups Simple Syrup (1:1)
  • 3 cups Water

 

Combine all ingredients in a 6 quart punch bowl. Give a quick stir to combine. Add a punch block or regular ice. Stir five times to chill. Garnish with lemon and peach slices. Enjoy!

 

Recommended Serving Vessel:
Punch Cups or Standard Rocks Glass

Martini (Large Format)

  • 25 oz Avonak Vodka
  • 8 oz Dolin Blanc
  • .5 oz Regan’s Orange

 

In a large pitcher, combine all ingredients and stir. Pour back into your Avonak Bottle or container of your choice. Freeze overnight. Serve as needed. Garnish with your choice of: lemon zest, olives, or cocktail onions

 

Recommended Serving Vessel:
Nick and Nora, Coupe, Martini

Martini (Single Serving)

  • 2.25 oz Avonak Vodka
  • .75 oz Dolin Blanc
  • 3 Dash Regan’s Orange Bitters

 

In a mixing glass or beer pint, add all ingredients. Top with cubed ice. Stir for 15-20 seconds. Strain in vessel. Garnish with your choice of: lemon zest, olives, or cocktail onions

 

Recommended Serving Vessel:
Nick and Nora, Coupe, Martini

Eye-10 Express (Tex-Mex Inspired)

  • 1.5 oz Eye -10 Gin
  • .5 oz Ancho Verde
  • .75 oz Fresh Lime Juice
  • .75 oz Pineapple juice
  • .25 oz Agave Syrup*

 

Rim your rocks glass with Tajin. In a shaker tin, combine all ingredients. Add cubed ice. Shake vigorously for 5-10 seconds. Strain into a rocks glass. Top with fresh ice. Garnish with cilantro.

 

Recommended Serving Vessel:
10 oz Rocks Glass

 

*Agave Syrup:

  • 8 oz Amber Agave Nectar
  • 8 oz Water
Combine all ingredients in a container with a lid. Shake well until combined. Use as needed.

Northside Collins

  • 1.5 oz Avonak Fifty9
  • .5 oz Apero
  • l.5 oz St. Germain
  • .75 oz Fresh Lime Juice
  • .5 oz Simple (1:1)
  • Top Sparkling Water

 

In a shaker tin, combine all ingredients. Add cubed ice. Shake vigorously for 5-10 seconds. Strain into vessel. Add fresh ice. Top with sparkling water. Garnish with mint top and grapefruit slice.

 

Recommended Serving Vessel:
12 oz Collins Glass

First Ward

  • 1 oz Avonak Fifty9
  • .5 oz Byhrr
  • .5 oz Cocchi Americano
  • .75 oz Orange Juice
  • .25 oz Fresh Lemon Juice
  • .25 oz Rich Syrup (2:1)

 

In a shaker tin, combine all ingredients. Add cubed ice. Shake vigorously for 5-10 seconds. Strain into vessel. Garnish with orange twist.

 

Recommended Serving Vessel:
8 oz Coupe

Ghost Town Punch

  • 1 oz Avonak Eye10
  • .5 oz Jägermeister
  • .75 oz Spiced Orange Syrup***
  • .75 oz Fresh Lemon Juice
  • .25 oz Simple (2:1)
  • 1 dash Angostura

 

In a shaker tin, combine all ingredients. Add cubed ice. Shake vigorously for 5-10 seconds. Strain into vessel. Add fresh ice. Garnish with orange half.

 

Recommended Serving Vessel:
8 oz Coupe

 

Spiced Orange Syrup***

 

  • 2 cups Orange Juice
  • 2 cups White Sugar
  • 1 Cinnamon Stick
  • 4 Star Anise Pods
  • 2 Tbs Black Peppercorns
  • 2 Tbs Smoked Cardamom

 

Combine all ingredients in a 4 quart pot. Bring to a simmer for 3-4 minutes. Turn off the heat and let cool. Use as needed.

Slab City

  • 1.5 oz  Avonak Eye10
  • .5 oz Tempus Fugit Cacao
  • .75 oz Passionfruit
  • .5 oz Fresh Lemon Juice
  • .5 oz Orgeat

 

In a shaker tin, combine all ingredients. Add cubed ice. Shake vigorously for 5-10 seconds. Strain into vessel. Garnish with lemon wheel and grated semi sweet chocolate.

 

Recommended Serving Vessel:
8 oz Coupe

Lost in Space

  • 1.5 oz Avonak Vodka
  • .5 oz Avonak Fifty9
  • .75 oz Fresh Lime Juice
  • .75 oz Rose Peppercorn Syrup***

 

In a shaker tin, combine all ingredients. Add cubed ice. Shake vigorously for 5-10 seconds. Strain into vessel. Garnish with a rose petal.

 

Recommended Serving Vessel:
8 oz Coupe

 

Rose Peppercorn Syrup***

 

  • 2 cups Dry Rose Wine
  • 2 cups White Sugar
  • 1 ½ Tbs Pink Peppercorns

 

Combine wine and sugar in 4 quart pot. Grind up the peppercorns. Add to wine mixture. Bring to a simmer. Cook for 20 minutes on low heat. Turn off the heat and let cool. Then place in a blender on low speed for 5 minutes. Strain through a coffee filter. Store. Use as needed.

Avonak Sour

  • 1 oz Fifty9 Gin
  • 1 oz Lemon juice
  • .5 oz Simple Syrup
  • .75 oz Peche Liquor
  • .25 oz Dark spiced rum
  • .25 oz Amaro
  • 1 Egg white

 

Add ingredients to shaker, shake 15 sec without ice. Add ice, shake 15 seconds. Strain into Coupe Glass

North Atlantic

  • 1.5 oz Fifty9 Gin
  • .5 oz Peche Liqueur
  • .5 oz simple syrup
  • 1 oz lemon juice

 

Combine all ingredients in glass. Add crushed ice and swizzle. Top with .75oz Violette

Vaquero

  • 1.5 oz Eye10 Gin
  • .75 oz Lime Juice
  • .75 oz Grapefruit juice
  • .5 oz Agave syrup
  • 4 dashes jalapeno tincture
  • 1 barspoon bitters

 

In a shaker tin, combine all ingredients. Add cubed ice. Shake vigorously for 5-10 seconds. Strain into vessel.

Tripple Ripple

  • 1 oz Fifty9 Gin
  • 1 oz Galliano Liqueur
  • 1 oz Lemon juice
  • .25 oz simple syrup

 

In a shaker tin, combine all ingredients. Add cubed ice. Shake vigorously for 5-10 seconds. Strain into vessel. Top with .25oz Peychauds Bitters

Tripple Ripple

  • 1 oz Fifty9 Gin
  • 1 oz Galliano Liqueur
  • 1 oz Lemon juice
  • .25 oz simple syrup

 

In a shaker tin, combine all ingredients. Add cubed ice. Shake vigorously for 5-10 seconds. Strain into vessel. Top with .25oz Peychauds Bitters

Ramos Gin Fizz

  • 2 oz Avonak 59 Gin
  • .75 heavy Cream
  • .75 simple syrup ( 1:1)
  • .5 lemon
  • .5 lime
  • .25 Orange Flower water ( Massoud Freres)
  • 1 oz soda water divided

 

Build all ingredients in shaker tin, add 3 large ice cubes, shake until you no longer hear the cubes in the tin, add 3 more and shake until muffled. Fine strain into .5 oz of soda water ( topo chico) in a 14 oz Collins glass. set settle and top with reminder .5 oz soda water. Garnish with an orange twist or zest

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