Cocktails at the Black Trumpet

"Peach of Burden"

1.5 oz Bourbon (Evan Williams)
.75 oz Cardamaro
.25 oz Lemon
.75 oz Peach Puree (housemade)
13 drops Peach Leaf Bitters (housemade)

Shake with ice. Strain over fresh ice- in a double rocks glass. Grate Nutmeg on top. Try a store bought peach puree and/or peach bitters, if you like.


This is a twist on the classic "El Diablo" Cocktail

.5 oz Ilegal Reposado Mezcal
.5 oz Asian Pear Liqueur (housemade)
.25 oz Lemon
1.5 oz Reposado Tequila
-Ginger Beer

Shake first 4 ingredients w/ ice (exclude Ginger Beer). Strain over ice in Collins glass. Top w/ ginger beer. Garnish w/ pineapple sage flower and candied ginger.

The Asian Pear liqueur is made with a bit of port, brandy, and spices including; cardamom, allspice, vanilla, star anise, lemon zest, and orange peel. For a different version, closer to the El Diablo, substitute Creme de Cassis for the Asian Pear liqueur.

"ASAP" (Amontillado Sherry Aperol Punt e Mes)

Chill a cocktail glass.
In a mixing glass:

2 oz Dry Amontillado Sherry (Lustau)
.75 oz Punt e Mes
.5 oz Aperol
9 drops orange bitters

Stir ingredients with ice. Strain into chilled cocktail glass. Twist orange zest strip over and drop in.