2 oz Roknar Rye 100% 5 yr old 3 oz Topo Chico Express lemon peel over glass, discard Keep the whiskey and the glass in the freezer to ensure this drink is served as cold as possible.

1oz Anna's Garden Gin 1oz Chambord Black Raspberry Liqueur 1oz Dolin Dry Vermouth Stir and strain into a Savage Pony Glass (4.5oz). Garnish with a brandied maraschino cherry. Enjoy.

2oz Far North Gustaf Navy Strength Gin .5oz Lime Juice .25oz Simple Syrup 1oz 2% Milk, Club Soda Shake and strain into a Savage Highball Glass (12oz) over ice. Top with Club Soda (we used Perrier). No Garnish.

1.5oz Bødalen Bourbon .75oz Cherry Heering Liqueur .75oz Dolin Sweet Vermouth .25oz Luxardo Maraschino Liqueur Stir and strain into a chilled Savage Pony Glass (4.5oz). Garnish with a branded maraschino cherry. Enjoy.

(Kelson Grave original) 2 oz Alander Aged Rum .5 oz Nordic Pines Farm Maple Syrup (from Wisconsin) 2 Dash Titze Wood Bark Bitters (from Minnesota, available on Etsy) Stir and strain into a rocks glass over ice. Spritz of orange peel and discard. Garnish with star anise.

Greta Garbo 2oz Ålander white rum 1oz lime juice .5oz simple syrup .25oz maraschino liqueur. Shake and strain into an absinthe-misted chilled coupe. Mist with absinthe once more and garnish with a lone maraschino cherry

2oz Gustaf Navy Strength Gin .75oz Lemon Juice .5oz Rich Simple Syrup (2:1) 1 Egg White 1 Tbls Vanilla Ice Cream Club Soda Dry shake. Wet shake and strain into a Savage Highball Glass (12oz) over a lone cube of ice. Top with club soda (we used Perrier). No garnish.

1.5 oz Solveig Gin .75 oz Tempus Fugit Kina L'Aéro d'Or .75 oz Giffard White Crème de Cacao .75 oz Lemon Juice Shake and strain into a chilled cocktail glass. Garnish with a lemon peel. Bartender's Note: Lillet Blanc will work but their recipe has changed over the decades. If you can't get Tempus Fugit, we suggest Cocchi Americano instead. These products were created to be what Lillet Blanc was 100 years ago.)

1.5oz Ålander Nordic Spiced Rum .5oz Lime Juice .5oz Ginger Syrup 2 Dash Dashfire Cinnamon Tincture Club Soda Build in a Savage Highball (12oz) over a spear of ice. Top with club soda (we used Perrier). Gently stir and lift the ice cube to incorporate all the ingredients together. Garnish with a couple of drops of cinnamon tincture for the nose and a dehydrated lime wheel for the eyes.

1 oz Roknar Minnesota rye | Cognac Cask Finish 1 oz Bitter Orange Liqueur .75 oz sweet vermouth Stir over ice. Strain into Nick & Nora glass. Express orange peel, discard

1.5 oz Alander Nordic Spiced Rum .75 oz Grand Marnier 1 oz Lemon Juice .5 oz Turbinado Syrup (1:1 - equal parts turbinado sugar and water) Shake and strain into a chilled coupe rimmed in cinnamon sugar. (2 parts sugar to 1 part cinnamon) Garnish with an orange peel.

(Kelson Grave original) 1.75 oz Bødalen Bourbon Whiskey .25oz Rich Demerara Syrup (2:1) 2 Barspoons Fernet Branca (try MN-based Dampfwerk's Pfeffersack German-Style Fernet) 2 Dash Woodford Reserve Chocolate Bitters

1.5 oz Gustaf Navy strength gin 1 oz bitter orange liqueur .75 sweet vermouth Stir over ice; strain into low ball over large cube; garnish with a grapefruit peel

1.5oz Ålander Aged Rum .5oz Grand Marnier Orange Liqueur .5oz Cherry Heering Liqueur .75oz Dolin Dry Vermouth Stir and strain into a chilled Savage Coupetini Glass (6oz). Express an orange peel over the surface of the drink and discard. No Garnish.

2 oz Roknar Rye Cognac Cask Finish .75 oz Antica Carpano Formula Vermouth .25 oz Benedictine 3 Dash St. George Absinthe Verte 3 Dash Peychaud's Bitters

2 oz Roknar Minnesota Rye | Cognac Cask Finish .25 oz Luxardo Maraschino Liqueur .25 oz Gomme Syrup 1 Dash St. George Absinthe Verte 1 Dash Angostura Bitters 1 Dash Peychaud's Bitters Stir and strain into rocks glass over ice. Garnish with a lemon peel.

2 oz Bødalen bourbon or Roknar rye whiskey 3 dashes Angostura bitters Bartender’s spoon (or two) Turbinado simple syrup (1:) Stir 40 rotations over ice for perfect dilution; strain into rocks glass over large cube; garnish with orange peel

1.5 oz Ålander Nordic Spiced Rum .5 oz sweet vermouth .25 oz amaro Stir over ice; strain into an ice-filled low ball; garnish with lemon peel

3 spritz Absinthe 2 oz Roknar Minnesota rye | Cognac Cask Finish 2 bartender’s spoon Turbinado simple (1:1) 3 dashes Peychaud’s bitters Stir 40 rotations over ice; strain into rocks glass that has been spritzed 3X with absinthe, neat. Garnish with lemon peel.

2 oz Gustaf Navy strength gin 3 oz East Imperial Yuzu Tonic (trust us, this is the best) Build in ice-filled collins glass and ganish with orange peel and lime wheel

(Jerry Thomas c.1862 | Adapted by: Kelson Grave c.2022) 1.5 oz Ålander Aged Rum .5 oz Amontillado Sherry 1 oz Rich Demerara Syrup (2:1) 1 Whole Egg 2 oz Half & Half Cream Dry shake. Wet shake and strain into a collins glass over a couple of ice cubes or in a large coupe. Garnish with grated nutmeg.