El Nitido

1.5 oz. John Barr Whisky

¼ oz. Mezcal

1/2 oz. Cointreau

1/4 oz. Agave Nectar Syrup

1/2 oz. Fresh Lemon Juice

1 egg white

• Pour 1 1/2oz John Barr Whisky, 1/2oz Mezcal, 1/2oz Cointreau, 1/4oz agave nectar syrup, 1/2oz fresh lemon juice into cocktail mixer

• Add 1 egg white and shake well

• Strain into cocktail mixer and shake again

• Strain into glass over ice and add a dash of angostura bitters

• Garnish with lemon twist

• Serve and enjoy!

El Tiguere

1 1/2 oz. John Barr Whisky

1/2 oz. Aged Dark Rum

½ oz. Foro Amaro

½ oz .Benedictine

1/2 oz. Cointreau

Dash of bitters

Stir with Ice

1/4 oz. Fernet Branca

Strain into coupe glass

Garnish with orange twist

• Pour 1 1/2oz John Barr Whisky. 1/2oz aged dark rum, 1/2oz Foro Amaro, 1/2oz Benedictine, 1/2oz Cointreau into mixing glass

• Add 2 dashes of Angostura bitters

• Add ice and stir

• Add 1/4oz Fernet Branca and strain into chilled cocktail glass

• Garnish with orange twist

• Serve and enjoy! 

Esquimalito

1.5 oz. John Barr Whisky

1/2 oz. Cachaça

1/2 oz. Yuzu Sour Puree

1 oz. Prickly Pear Puree

1/2 oz. Simple Syrup

1/2 oz. Fresh lime juice

• Pour 1 1/2oz John Barr Whisky, 1/2oz Cachaca, 1/2oz Yuzu Sour Puree, 1oz Prickly Pear Puree, and 1/2oz simple syrup into cocktail shaker

• Shake well and strain into cocktail glass

• Add crushed ice, garnish with cinnamon stick and pineapple spear

• Sprinkle with cinnamon and (optional) torch top of cocktail

• Serve and enjoy!