HONEY ALMOND RYE

Shake over ice and strain into low ball w/ice

• 1.5 oz Roknar Rye
• .5 oz Limoncello
• .75 oz Honey Simple syrup (2 parts honey to 1 part water)
• .75 oz Lemon Juice
• .5 oz Orgeat (almond syrup)

Top with Topo Chico

DOC’S ORDERS

• 2 oz Roknar Minnesota Rye | Cognac Cask Finish
• .75 oz lemon juice
• .75 oz honey simple syrup
• 8 drops ginger bitters

Stir over ice. Strain over ice into low ball.

JOHN COLLINS

• 2 oz Roknar rye whiskey
• 1 oz fresh lemon juice
• .5 oz simple syrup
• Club soda

Build in a highball over ice and garnish with a maraschino cherry

THE 16TH HOLE

• 2 oz Roknar rye whiskey
• 2 oz unsweetened ice tea
• 2 oz lemonade

Build in a highball over ice and garnish with a lemon wedge

MINNESOTA BUCK

• 2 oz Roknar rye whiskey
• 3 oz ginger ale

Build a highball over ice and garnish with lemon wedge.

ROKNAR RICKEY

• 2 oz Roknar rye whiskey
• 1 oz fresh lime juice
• Club soda

Build in a highball over ice and garnish with a lime wedge

BOULEVARDIER

• 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

DE LA LOUISIANE

• 2 oz Roknar Rye (Cognac Cask)
• .75 oz Antica Carpano Vermouth
• .25 oz Benedictine
• 3 dashes St. George Absinthe Verte
• 3 dashes Peychaud’s bitters

tir and strain into a chilled coupe. Garnish with a maraschino cherry.

OLD FASHIONED

• 1 oz Bødalen Bourbon
• 1 oz Roknar Minnesota Rye
• 3 dashes Angostura bitters
• 2 barspoons turbinado simple syrup

Stir 40 rotations over ice; strain into rocks glass over large cube; garnish with orange peel and dark cherry.

STRAWBERRY FIELDS

• 2.5 oz Bødalen Bourbon
• 1 oz strawberry puree
• 6 drops balsamic vinegar
• .5 oz fresh lemon juice
• .5 oz honey simple

Shake over ice; strain into an ice-filled lowball; garnish with mint sprig.

FARMER’S HANDSHAKE

c. Kelson Grave

• 1.75 oz Bødalen Bourbon
• .25 oz rich demerara simple (2:1)
• 2 barspoons Fernet Branca
• 2 dashes chocolate bitters

Stir over ice. Strain into glass. Garnish with orange peel, dark cherry.

BASIL SMASH

• 2.5 oz Solveig gin
• .5 oz lemon juice
• .5 oz simple syrup
• 3 basil leaves

Muddle basil in a shaker; add all other ingredients and shake with ice. Strain into an ice-filled rocks glass.

CUCUMBER ROSEMARY GIMLET

• 2 oz Solveig gin
• .5 oz cucumber juice*
• .75 oz lime juice
• .75 oz rosemary infused simple syrup
• 3 drops black pepper bitters

Shake over ice and strain into a chilled coupe; garnish with a floating lime wheel.

*Peel cucumbers, puree, then sieve.

20TH CENTURY COCKTAIL

• 1 1/2 ounces Solveig gin
• 1/2 ounce Lillet blanc
• 1/2 ounce white creme de cacao
• 3/4 ounce lemon juice

Shake over ice and strain into a chilled coupe; garnish with a lemon twist.

THE FAIR COCKTAIL

• 1.5 oz Solveig gin
• 1 oz grapefruit juice
• 4 oz grapefruit soda

Build in an ice-filled collins glass; garnish with a rosemary sprig.

FIZZY BEE

• 1.5 oz Solveig gin
• .5 oz honey simple
• Top with Limonata (Pelligrino)

Build in an ice-filled collins glass.

NEGRONI

• 1.5 oz Gustaf Navy Strength gin
• 1 oz bitter orange liqueur
• .75 oz sweet vermouth

Stir over ice; strain into a lowball over large cube; garnish with a grapefruit peel.

PINK LEMONADE

• 1.75 oz Gustaf Navy Strength gin
• 6 oz pink lemonade*

*To make pink lemonade: combine 1 cup lemon juice, 1 cup sugar, and 1 quart water. Add 1.5 cups pureed watermelon that has been strained.

Build in an ice-filled collins glass.

GIMLET

• 2.5 oz Gustaf Navy Strength gin
• .5 oz simple syrup
• .5 oz lime juice

Shake over ice; strain into a chilled coupe. Garnish with lime wheel.

TOM COLLINS

• 1.5 oz Gustaf Navy Strength gin
• 1 oz lemon juice
• .5 oz simple syrup
• Club soda

Build in an ice-filled collins glass; garnish with a lemon wheel.

SPANISH GARDEN GIN & TONIC

In a large Bordeaux wine glass, build over ice

• 2 oz Anna’s Garden Gin
• Fresh herbs (mint, thyme, rosemary all work well)
• Citrus: lemon and lime wheels or half a grapefruit wheel
• Premium tonic (East Imperial Yuzi Tonic, Fever Tree Mediterranean, or Q Tonic).

SPUMONI

Adapted from The Japanese Art of the Cocktail

• 1 oz Anna’s Garden Gin
• 1 oz Bitter Orange Liqueur (St. Agrestis)
• 1.5 oz fresh grapefruit juice
• .25 oz pink peppercorn syrup

Top with Fever Tree Mediterranean tonic

Shake over ice and strain into a Collins glass over ice.

PINK PEPPERCORN SYRUP

• 1 1/4 c water
• 1 1/4 c turbinado sugar
• 4 1/2 T crushed pink peppercorns
• 1 1/2 t diced fresh ginger
• Peel of whole grapefruit

Combine everything over medium heat; reduce to low and simmer 20 mins. Cool and strain. Refrigerate.

AFTER DARK

• 1.5 oz Ålander Nordic Spiced Rum
• .5 oz sweet vermouth
• .25 oz amaro

Stir over ice; strain into ice-filled lowball; garnish with lemon peel.

BANANA DAIQUIRI

• 2 oz Ålander Nordic Spiced Rum
• .5 oz banana liqueur
• .5 oz lime juice (or swap with .25 oz Amaretto syrup)
• .5 oz demerara simple syrup

Shake over ice; strain into chilled coupe.

CABLE CAR

• 1.5 oz Ålander Nordic Spiced Rum
• .75 oz lemon juice
• 1 oz honey simple
• .5 oz orange liqueur

Shake over ice; strain into chilled coupe; garnish with orange peel.

STORMIN NORDIC

• 1.5 oz Ålander Nordic Spiced Rum
• .5 oz lime juice
• 3 dashes spicy bitters
• 3 oz ginger beer

Build in an ice-filled collins glass; garnish with lime wheel.

VACATION PARADISE

• 1.5 oz Ålander Nordic Spiced Rum
• 2 lime wedges
• 1 dry Thai chili (destemmed)
• 4 grates nutmeg
• 1.5 oz orange juice
• 1 oz ginger beer

Muddle lime, chili, and nutmeg in shaker. Add rum, juice, ice. Shake, double strain into ice-filled collins. Top with ginger beer.

SPICY TRASH PANDA

• 1.5 oz jalapeño-infused Ålander White Rum
• .75 oz lime juice
• .5 oz pandan syrup
• 2 oz pineapple juice

Shake over ice and dirty dump into lowball.

SIX TOED CAT

• Spritz absinthe 3x in glass
• 1.5 oz Ålander White Rum
• 2 oz fresh grapefruit juice
• 2 dashes Peychaud’s bitters
• Top with ginger ale

Build in Bordeaux glass over ice; garnish with lemon peel.

DANTE’S INFERNO

• 2 oz Ålander Nordic Rum
• .75 oz raspberry simple syrup
• .5 oz fresh lime juice
• 3 drops habanero bitters

Shake with ice and strain into coupe.

Raspberry syrup: 1 cup water + 1 cup sugar over low heat, dissolve. Add 1 cup raspberries, let sit 30 mins. Press and strain.

CLASSIC DAIQUIRI

• 2 oz Ålander White Rum
• .75 oz turbinado simple syrup (1:1)
• 1 oz fresh lime juice

Shake over ice; strain into coupe. Garnish with lime wheel.