This is a classic cocktail recipe from the 1930’s. It is served today by Jeff Lauer at Park Tavern in San Francisco, California.
2 ounces Cyrus Noble bourbon
1 ounce fresh grapefruit juice
1/2 ounce honey
Shake over ice, and double strain into a martini glass.
1½ oz Cyrus Noble BBN
½ oz sweet vermouth
¼ oz maraschino liqueur
2 dashes Angostura bitters
Stir all ingredients with ice and serve in a rocks glass with an orange peel twist.
Cyrus Noble Blackberry Lemonade
2 oz Cyrus Noble Bourbon
1 oz Lemon Juice
1 oz Leopold’s Rocky Mountain Blackberry Liquor
1/2 oz Gum Syrup (Small Hand Foods)
3 oz Seltzer
Shake all ingredients but seltzer with ice. Add seltzer, then strain into an ice-filled Collins glass and garnish with a mint sprig.
from Ryan Fitzgerald, San Francisco
2 oz Cyrus Noble BBN
5 dashes peach bitters
½ oz all spice simple syrup
Served over ice in Absinthe rinse bucket
by Levanah Ananda