Cocktail Room

1 ½ oz. T-3 Vodka

1 oz. Gerber Baby Apple Puree

1 oz. Non-alcoholic Apple Cider

½ oz. Lemon Juice

½ oz. Agave Nectar

¼ Tsp Cinnamon Powder

Garnish: Green and Red Apple Fan

Glassware: Double Wide Old Fashioned

Method: Add all ingredients to mixing tin, add large ice, shake vigorously, taste for balance, double strain over fresh ice, garnish and serve

1 oz. T-3 Vodka

½ oz. Benedictine

1 oz. Fresh Grapefruit Juice

¼ oz. Lemon Juice

¼ oz. Acacia Honey-Syrup 1:1

1 Slice of Red Bell Pepper

Glassware: Nick & Nora

Garnish: Slice of Red Pepper Cut into Shape of Heart

Method: Place all non-alcoholic ingredients into mixing tin, muddle thoroughly, add all alcohols, and large ice, shake vigorously, taste for balance, double strain into glass, garnish and serve.

1 ½ oz. T-3 Vodka

1 ½ oz. Fresh English Cucumber Juice w/Skins On

¼ oz. Fresh Lime Juice

½ oz. Simple Syrup 1:1

¼ oz. Chamomile Tea Liqueur

1 Muddled Ring of Jalapeno Pepper (no seeds)

Glassware: Double Wide Old Fashioned

Garnish: Three Rings of Jalapeno Floating on Top and Gold Powdered Rim

Method: Add all ingredients to mixing tin except alcohol and muddle thoroughly, add alcohol, add large ice, shake vigorously, taste for balance, double strain over fresh ice, garnish and serve

1 oz. T-3 Vodka

¼ oz. Cointreau

½ oz. Fresh Lime Juice

2 oz. Freshly Squeezed Beet Juice (freshly juiced red beets)¼ oz. Beet Sugar Water

Glassware: Cocktail Coup

Garnish: Flamed Orange Peel

Method: Add all ingredients to mixing glass, add large ice to shaker tin, shake vigorously, taste for balance, double strain into Coup, garnish and serve.

1 ¼ oz. T-3 Vodka

¼ oz. Dos Hombres Mezcal

½ oz. Fresh Lime Juice

½ oz. Agave Nectar

1 ½ oz. Fever Tree Ginger Beer

Glassware: Copper Mule Mug

Garnish: Aloe Spear

Method: Add all ingredients to mixing glass except ginger-beer, add large ice, shake vigorously, add ginger beer, tumble roll back and forth one time, taste for balance, double strain into Copper mug over fresh ice, garnish and serve.

1 ½ oz. T-3 Vodka

1 oz. Unsweetened Iced Tea

1 oz. Pink Lemonade

½ oz Fresh Lemon Juice

1 oz. Simple Syrup

Glassware: Highball w/Golf Ball Imbedded

Garnish: Lemon Wedge

Method: Add all ingredients to mixing glass except iced tea, add large ice, shake vigorously, double strain over fresh ice to half way point, layer ice tea over top by slowing pouring over back of bar spoon to top of glass, garnish and serve

¾ oz. T-3 Vodka

¼ oz. Blue Curacao

1 oz. Pom Wonderful Pomegranate Juice w/Base Sugar Syrup 2:1

1 oz. Heavy Cream

Glassware: Large Shot Glass

Garnish: American Flag Swizzle Stick or Garnish Pick

Method: 1st layer: add vodka and blue curacao, mix thoroughly, 2nd layer: use back of bar spoon to layer on Pomegranate Syrup, 3rd layer: add heavy cream on top over back of bar spoon, garnish and serve

2 oz. T-3 Vodka

¼ oz. Dow’s Dry WHITE Port

Glassware: Double-Wide Old Fashioned

Garnish: Orange Twist Leaf and 70” mm Golf Ice Sphere

Method: Add all ingredients to mixing glass, add large ice, stir thoroughly, taste for balance, single strain over ice sphere, garnish and serve

1 oz. T-3 Vodka

¼ oz. Cointreau

1 oz. Fresh Squeezed Orange Juice

1 oz. Orange Gatorade

½ oz. Fresh Lime Juice

¾ oz. Simple Syrup 1:1

½ oz. Float of Grand Marnier

2 Dashes of Angostura Orange Bitters

Glassware: Highball

Garnish: Orange TANG Rim w/Orange Wheel

Method: Rim glass with TANG, add all ingredients to mixing glass except Grand Marnier, add fresh ice to shaker tin, pour contents of mixing glass into tin and shake vigorously, taste for balance, double strain into highball glass over fresh ice, float Grand Marnier over top, garnish and serve.

1 oz. T-3 Vodka

½ oz. Empress 1908 Gin

1 oz. Fresh Lime Juice

1 ½ oz. Simple Syrup

1 oz. Fever Tree Tonic Water

Glassware: Highball

Garnish: Floating Eyeball and Dry Ice in Fine Mesh Loose Tea Ball

Method: Add dry ice in tea ball to glass and fill with ice, add all ingredients to glass except tonic water, slowly add tonic water, taste for balance, garnish and serve

1 ½ oz. T-3 Vodka

½ oz. Condensed Milk

¼ oz. Fresh Lime Juice

1 oz. Sweet Potato Puree

½ oz. Brown Sugar Syrup 1:1

¼ tsp. Cinnamon Powder

Glassware: Cocktail Coup

Garnish: Ground Nutmeg

Method: Add all ingredients to mixing tin, add large ice, shake vigorously, taste for balance, single strain into glass, garnish and serve.

½ oz. T-3 Vodka

2 oz. Steamed Half-n-Half

¼ oz. Green Crème de Menthe

1 Tbl Spn Chestnut Buttered Paste

Chestnut Paste: 1 lb. Salted Butter, ½ cup of Chestnut Paste, 1 ½ cups of Brown Sugar, 6 tsp. Cinnamon Powder, 2 tbl spns of Allspice, 4 tsps confectionary vanilla-bean extract; mix together, shape into a log and refrigerate till hard for storage. Temper to room temperature before using.

Glassware: Espresso Cup

Garnish: Fresh Ground Nutmeg and Candy Cane

Method: 1 one tbl spoon of tempered paste to demitasse cup, add vodka, add crème de menthe, add heated half-n-half, top with foam, garnish and serve.