Munkelbein

• 1.75 oz MUNKELBEIN PHILOSOPHER
• 0.25 oz D.O.M. Benedictine
• 1 oz Lemon Juice
• 0.25 oz Honey Syrup
• 0.15 oz Ginger Syrup
• 1 tsp Blackcurrant Jam
• 0.25 Egg white

First shaken without ice to emulsify the egg white, add ice and shake again. Serve in a coupette with dried lavender on top.

• 1.5 oz MUNKELBEIN LION TAMER
• 0.5 oz Sweet Vermouth
  (Cocchi Torino)
• 0.25 oz Luxardo Maraschinos
• 8 pc Coffee Beans

Stirred then served in a Nick & Nora glass or coupette. Garnish with a lemon peel twist.

• 1 oz MUNKELBEIN ASTRONAUT
• .75 oz Odd Society Prospector Rye
• 1 dash Marrow amaro
• .5 oz Apple cinnamon infused noilly prat dry vermouth
• 1 dash Angostura bitter
• 1 dash Barrel aged bitters
• 1 Apple fan

Add all ingredients into a mixing glass and stir gently for roughly 30 seconds, tasting as you go to control dilution. Double strain into a Nick and Nora glass and discard the ice. Garnish with an apple fan on a stick or an orange peel.

• 1 oz MUNKELBEIN NOMAD
• .5 oz Blood orange Arancello
• .5 oz Hennessy cognac
• .25 oz Pistachio orgeat
• 1.5 oz Fresh espresso
• Coffee beans and orange twist

(Other coffee liqueurs, cognacs can be substituted. Espresso can be replaced with cold brew although you will lose some of the foam.)

Add all ingredients into a cocktail shaker, shake vigorously to create foam, then double strain into a coupe glass. Discard the ice, then garnish with 3 coffee beans and an orange twist.