The Whiskey Fritter 1.0 oz. Louis Applestrong 0.5 oz. Johnny Pumpkinseed 1.5 oz. Bulleit Bourbon Pinch of ground nutmeg (Recipe by Allison Torres, Head Bartender of the Refinery Rooftop Hotel)

The Whiskey Fritter

1.0 oz. Louis Applestrong
0.5 oz. Johnny Pumpkinseed
1.5 oz. Bulleit Bourbon
Pinch of ground nutmeg
(Recipe by Allison Torres, Head Bartender of the Refinery Rooftop Hotel)

Twist n' Shout 1.0 oz. Louis Applestrong 0.5 oz. Ginger Gershwin 3.0 oz Champagne

Twist n' Shout

1.0 oz. Louis Applestrong
0.5 oz. Ginger Gershwin
3.0 oz Champagne

Mister S 1.5 oz. Louis Applestrong 0.5 oz. Vermouth 1.0 oz. Armangac 1.0 oz. Blended whiskey 0.25 oz. Benedictine liqueur Dash of angostura bitters (Recipe by Pete Vasconcellos, GM of Penrose Bar)

Mister S

1.5 oz. Louis Applestrong
0.5 oz. Vermouth
1.0 oz. Armangac
1.0 oz. Blended whiskey
0.25 oz. Benedictine liqueur
Dash of angostura bitters
(Recipe by Pete Vasconcellos, GM of Penrose Bar)

 
The Apple Capone 1.0 oz. Louis Applestrong 1.0 oz. Laird's Applejack 1.0 oz. Licor 43 Top with hard cider and a splash of fresh lemon juice (Recipe by Jonathan Pogash, @thecocktailguru)

The Apple Capone

1.0 oz. Louis Applestrong
1.0 oz. Laird's Applejack
1.0 oz. Licor 43
Top with hard cider and a splash of fresh lemon juice
(Recipe by Jonathan Pogash, @thecocktailguru)

1776 0.5 oz. Louis Applestrong 1.5 oz. Blended whiskey 0.5 oz. Lemon juice 1.0 oz. Apple Juice Top with ginger ale or ginger beer (Recipe by Erin Jameson, The Modern @ MOMA)

1776

0.5 oz. Louis Applestrong
1.5 oz. Blended whiskey
0.5 oz. Lemon juice
1.0 oz. Apple Juice
Top with ginger ale or ginger beer
(Recipe by Erin Jameson, The Modern @ MOMA)