Feeling Lucky?

Fill a copper mule glass with ice.
Pour whiskey, ginger syrup and lime juice in shaker and shake.
Strain into glass and top up with ginger beer.
Add a flourish of green with a lime wedge.

1. Stir 1.5 oz Tullamore D.E.W. Original, 0.25 oz Sweet Vermouth, 1 tsp Luxardo Maraschino Liqueur and dashes of Angostura and Orange Bitters together quickly over ice.
2. Pour into a chilled coupe glass, zest an orange twist over the surface of drink, spiral and drop into the glass.

• Brew a strong cup of coffee and pour 1 oz into a mug.
• In a separate glass, combine Irish whiskey, honey syrup, heavy cream, and homemade cinnamon syrup
• Stir the mixture until everything is well combined.
• Pour the mixture over the coffee in the mug.
• Garnish with freshly grated nutmeg.

To make the cinnamon syrup, combine 1 cup of water, 1 cup of granulated sugar, 2 cinnamon sticks, 5 cloves, and 1 teaspoon of freshly grated nutmeg in a saucepan. Bring to a boil, stirring until the sugar is dissolved, then reduce heat and simmer for 10-15 minutes. Remove from heat and let cool, then strain the syrup through a fine-mesh sieve and store in the refrigerator for up to two weeks.

1. Add rosemary syrup and whiskey to a thick walled glass.
2. Add the sprigs of rosemary, and lemon slices.
3. Add 4 oz of hot water.

*For the Rosemary Syrup:
1 Cup Sugar
1 Cup Water
0.5 Cup Rosemary Sprigs

1. In a small saucepan, combine the ingredients and heat over medium-high heat until simmering.
2. Let simmer for 1 minute, then remove from heat and let steep for 30 minutes.
3. Strain the rosemary sprigs from the syrup.
4. Store in an airtight container and refrigerate up to 2 weeks.

Pour ingredients into a mixing glass filled with ice. Add a dash of orange bitters and a dash of agave. Stir until fully incorporated. Strain into rocks glass with large ice cubes. Garnish with orange peel and a cherry.