INGREDIENTS
— 2 oz. Queen’s Courage Old Tom Gin
— 3 dashes Aromatic Bitters (Hella Bitters is a good substitute however, use only two dashes)
— .25 oz. tonic syrup (Use Tomr’s or honey as a substitute)
— Orange Twist for Garnish

DIRECTIONS
1. In a mixing glass or tin combine the gin, bitters and tonic syrup.
2. Add ice and stir until well chilled.
3. Pour into a well-chilled glass or over large ice cubes/whiskey stones if you have them.
4. Garnish with the peel of an orange.

Restaurant Serenade shares contemporary American fare in a chic setting. Called the “CEO Capital of New Jersey Dining” by Zagat, this restaurant features a private room, the Loft, which accommodates parties and private dining for up to 30 people. The entire restaurant is available for parties of 50 or more. “We have finally switched to almost all house-made ingredients,” says John Jansma, general manager/sommerlier at Restaurant Serenade. “Here we are using our house-made aromatic bitters (Cinchona, Coriander, Black Pepper, Orange Zest, Juniper, Cinnamon) and our house-made tonic syrup (Cinchona, Citric Acid, Lemon, Lime and Orange Zest, Black Pepper, Juniper, Ginger) with an Old Tom (and old style of sweetened gin). This drink is somewhere between and Old Fashioned and a Gin and Tonic served over hand-carved ice (that’s right, I carve the ice by hand a couple times a week).” 

Courtesy of Restaurant Serenade in Chatham

INGREDIENTS:
—1.5 oz. Hendrick’s Gin
—lemonade
—cucumber
—mint leaves
—soda water

DIRECTIONS:
In a glass, take a handful of mint and tear leaves apart to release the oils and aroma. Add slices of cucumber and ice. Pour gin and top with lemonade. Finish with a splash of soda. Serve and enjoy

 

INGREDIENTS:
• 1.5 oz Plantation 3 Stars rum
• .5 oz Aperol
• 1 oz pineapple juice
• .5 oz lemon juice
• .5 oz Orgeat
• 2 dashes Peychaud’s bitters

DIRECTIONS:
Shake and double strain into your favorite Tiki mug and add ice.

 

Courtesy of Bar Marco, Pittsburgh 

 

INGREDIENTS
—2 ½ ounces Dubonnet Red
—1 ounce Elijah Craig bourbon
—1 ½ ounce triple sec
—1 dash Angostura bitters

DIRECTIONS
Stir all ingredients over ice and strain into a chilled cocktail glass. Garnish with orange zest.

Courtesy of Butcher & Banker