Bulleit Rye Manhattan



  • 2 oz Bulleit Rye Whiskey
  • 1 oz Martini & Rossi Sweet Vermouth
  • Angostura Bitters

Stir together 2 oz whiskey, 1 oz vermouth and 2 dashes of bitters. Serve up or on the rocks. Garnish with a cherry.

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Bacardi Tangerine Coconut Gimlet

Combine 1 1/2 oz. Bacardi Tangerine, 1 1/2 oz. Bacardi Coconut,3/4 oz. lime juice and 2-3 dashes bitters with ice in a cocktail shaker. Shake and strain into a martini glass. Garnish with a lime and an orchid.

Rum Chata Beam Honey Frappe

Blend 2 1/2 oz. Rum Chata, 2 oz. Jim Beam Honey and 2 dashes Angostura bitters with 2 cups of ice in a blender. Pour into a festive glass and garnish with whipped cream, grated nutmeg, graham crackers and mint.

Basil Hayden’s Manhattan


Stir together 2 oz. Basil Hayden’s bourbon, 1 oz. vermouth and 3-4 dashes bitters with ice. Strain and serve up in a martini glass. Garnish with a cherry.

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Anejo Old Fashioned

.25 oz agave nectar
1 dash Angostura bitters
Orange peel
3 oz Anejo Tequila

Garnish Brandied cherry

In an Old Fashioned glass, lightly muddle the agave nectar, bitters and orange peel.
Fill with ice and add the tequila.
Stir, and garnish with a brandied cherry.

The Pearldiver


  • This drink alone shows how truly creative and inventive Don was.  He developed a batter that not only made a creamy, buttery, luscious drink, but that stayed rich and liquid in a cold rum punch—and all before the advent of molecular gastronomy!
  • To make one, place in an electric blender: 1/2 ounce each fresh lime juice, orange juice, Don’s honey-butter mix, and Demerara rum; 1 1/2 ounces gold Cuban or Puerto Rican rum; a dash of Angostura bitters; and 4 ounces (1/2 cup) crushed ice. Blend for 20 seconds. Strain through a fine-mesh wire sieve into a Pearl Diver glass, pressing gently on solids to express all liquid (discard solids). Add ice to fill. Garnish with a geranium leaf.
  • These special glasses may also be found online.

© 2015 Jeff Berry