Lima Vya Berlin

Creator: Meryll Cawn, ORO Pisco/ClearGrape, San Francisco, CA
    1 1/2oz ORO Quebranta
    1/2oz pür Blood Orange Spice
    1/2oz Vya Sweet Vermouth
    Miracle Mile Castilian bitters

Put all ingredients except bitters in a shaker with ice. Shake & strain into a chilled martini glass. Add bitters & serve.

Tallulah Bankhead (#2)

Creator: Meryll Cawn, ORO Pisco/ClearGrape & LUPEC SF, San Francisco, CA
    3/4 oz Templeton Rye or other quality rye whiskey
    3/4 oz ORO Quebranta or Negra Criolla infused with Numi Rooibos Chai
    3/4 oz Carpano Antica or other quality sweet vermouth
    1/3 oz pur Blood Orange Spice
    1/2 barspoon Combier Aveze

Combine all ingredients in a pint glass.  Add ice and then stir.  Strain into a rocks glass and add 2 kold draft cubes.  Garnish with an orange peel.

Chai Infusion: Place 8 oz of Negra Criolla or Quebranta in a glass or glass jar and add one tea bag.  Leave the bag in for 7 minutes.  Remove the tea bag (do not squeeze) and cover or seal the pisco.

Marigold

Creator: Alex Skeels, Hudson, Oakland
    1 1/2 oz Acholado
    3/4 oz pur-likor orange spice
    3/4 oz dry vermouth
    1/2oz Calvados
    bar spoon maraschino
    2 dashes peychaud bitters

Put all ingredients in a pint glass, add ice, and stir, strain into a chilled martini glass. Garnish with an edible flower.

The Hennimaw

    2 oz ORO Moscatel
    1/8 oz Bonal
    1/2 oz Amaro Ciociaro
    1/4 oz pur-likor blood orange
    2 oz Apple Cider (not spiced)
    4 dashes Miracle Mile Forbidden Bitters
    2 dashes orange bitters

Combine all ingredients together in a pint glass.  Add ice and stir.  Then strain into a collins glass filled with crushed ice.  Garnish with apple slice and mint sprig.