Lab-Rats February 2011

Each month, my bar team – Graham Racich, Marlo Panucci, Ben de Champlain – and I develop a set of ingredients and unique on-the-spot impromtu cocktails for guests that reflect our interesting style of cocktailing.
Here’s what we’ve done so far for February:

Ingredient List:
Ancho-Chipotle Bitters
Orange-Juniper-Cardamom Bitters
Grapefruit-Fennel-Szechuan Pepper Bitters
Plum-Rootbeer Bitters
Corn-Vanilla Bitters
Introspection Peppermint-Spearmint Tea Syrup
Pear Oolong Tea Syrup
Masala Black Chai Tea Syrup

Updated Classics:

Gin-Gin Mule
- shake, strain, ice, collins -
1.50 oz Gin
0.50 oz Refinery Orange Bitters
0.75 oz Lime Juice
1.00 oz Introspection Peppermint-Spearmint tea syrup
Top with Gingerbeer

Mountain Monks
- shake, strain, up, coupe -
1.00 oz Gin
0.50 oz Green Chartreuse
0.50 oz Refinery Grapefruit Bitters
0.75 oz Lime Juice
0.50 oz Pear Oolong Tea Syrup
0.50 oz Introspection Peppermint-Spearmint Tea Syrup

Shandy
- build, chilled short collins/pilsner -
0.50 oz Introspection Peppermint-Spearmint Tea syrup
0.50 oz Pear Oolong Syrup
0.75 oz Lime Juice
Equal parts Driftwood Whitebark Beer (cold) & Gingerbeer (cold)