Stir all ingredients over ice, strain into rocks glass. No garnish.
A
1 oz. Singani 63
B
1 oz. Cognac
C
1 oz. Antica Formula
D
1 Bar Spoon Bénédictine
E
2 Dashes Angostura Bitters
F
2 Dashes Peychaud’s Bitters
Stir all ingredients over ice, strain into glass. Garnish with orange peels.
A
1.5 oz. Singani 63
B
.75 oz. Dry Vermouth
C
.25 oz. Maraschino Liqueur
D
3 Dashes Cynar
E
Orange Peels
Stir all ingredients over ice, then strain into coupe glass. Garnish with cocktail cherry.
A
1 oz. Singani 63
B
1 oz. Cointreau
C
1 oz. Lemon Juice
D
1 Dash Absinthe
E
Cocktail Cherry
Muddle mint and brown sugar. Add Singani 63 and lime juice and shake with ice. Pour into a highball glass and fill with ice. Top with club soda, bitters and mint.
A
2 oz. Singani 63
B
Juice of Half a Lime
C
Handful of Fresh Mint
D
.75 oz. Brown Sugar
E
3 Dashes Angostura Bitters
F
Club Soda
Shake first three ingredients with ice, then strain into a flute glass. Top with champagne and garnish with a lemon twist.
A
2 oz. Singani 63
B
.75 Lemon Juice
C
.75 Simple Syrup
D
Champagne
E
Lemon Twist
Shake first three ingredients with ice, then strain into a flute glass. Top with champagne and garnish with a lemon twist.
A
2 oz. Singani 63
B
.75 Lemon Juice
C
.75 Simple Syrup
D
Champagne
E
Lemon Twist
