2 parts Red Breast
½ part St-Germain
dash Orange Bitters
rinse of Laphroaig

Method: Pour first three ingredients into ice filled Rocks Glass rinsed with Laphroaig and stir.  Garnish with an apple slice and cinnamon stick.


2 parts Yamazaki  12 yr
1 part Dolin dry vermouth
1 part St Germain
2 dashes grapefruit bitters

add ice and stir
strain into a chilled cocktail glass
squeeze the oil from a grapefruit peel into glass and toss the peel


1.5 oz. Compass Box Spice Tree Scotch
.75 oz. St~Germain
.5 oz. Punt e Mes
Lemon peel

In a mixing glass, express the oil from your lemon peel. Then discard the peel. Add your ingredients, then add ice and stir. with a julep strainer, strain your cocktail into a chilled coup or cocktail glass.


1½ parts Ardbeg 10 Year or other peated Scotch
½ part St-Germain
1 bar spoon honey
4 parts hot chamomile tea

Add all ingredients to a Hot Toddy glass. Garnish with a clove-studded lemon wedge.
VARIATION: When drinking in a rough part of town, substitute studded-leather lemon wedge instead.


2 oz Springbank 10yr or a Lightly Peated Single Malt Scotch
.5 oz St Germain
.5 oz Carpano Antica Formula Vermouth
2 dash Angostura

Glass: Coupe, Martini/Cocktail
Method: combine ingredients in your mixing glass, add ice. Stir and strain with a julep strainer into a chilled coupe.
Garnish with a healthy brandied cherry or luxardo cherry, don’t be afraid if a little bit of the syrup goes in with it.