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Tiffany’s Breakfast
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• 1 ½ ounce Dillon’s Vodka
• ¾ ounce Dillon’s Black Currant Liqueur
• ¾ ounce fresh lime juice
• 2 dashes Dillon’s Rhubarb Bitters
• Ginger Beer
• Dehydrated lime wheel, for garnish
1oz Shelter Point Smoke Whisky
1oz Disaronno Amaretto
0.5oz Licor 43
1oz lemon juice
1oz egg white
Peychaud’s Bitters
1oz Herradura Ultra
1oz fresh lime juice
1oz fresh lemon juice
1oz grilled Pineapple Syrup
2 dashes Aromatic bitters
1 egg white (or vegan foamer)
2 oz rye whisky (Canadian, of course)
0.25 oz Fernet-Branca
0.25 oz simple syrup
2 dashes Angostura bitters
Garnish: orange twist
2 oz rye whisky
1 oz dry vermouth
0.25 oz maraschino liqueur
2 dashes Angostura bitters
Garnish: brandied or maraschino cherry, preferably Luxardo
2 oz rye whisky (or, if you must, bourbon)
1 oz sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherry or lemon twist
1 oz Glenlivet Caribbean Reserve
1 oz Fernet-Branca
1 oz Dolin sweet vermouth
0.5 oz Amaro Cinpatrazzo
Garnish: Luxardo cherry
1.5 oz Bruichladdich Classic Laddie
0.75 oz sweet vermouth
0.25 oz maraschino liqueur
1 bar spoon (5 mL) Port Charlotte single malt
Garnish: expressed orange oils and a quality cherry
• 2 oz blended scotch of your choice
• 0.75 oz Honey, Tonka Bean & Ginger Syrup (recipe follows)
• 0.75 oz fresh lemon juice
• Float: 0.25 oz Royal Lochnagar 16
• Garnish: lemon twist (optional)