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High School Confidential Cocktails

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2 oz Tito’s Handmade Vodka

.75 oz Aperol

.75 oz Lemon Juice

.5 Vanilla Syrup *Recipe Below

Shake, Strain into a chilled cocktail glass

Garnish with an edible orchid



1.5 oz Bacardi 1909 Rum

.5 oz Sailor Jerry Spiced Rum

.5 oz Lime Juice

.5 oz Orgeat

.25 oz Borghetti Espresso Liqueur

.25 oz John D. Taylor’s Velvet Falernum

Shake, strain over fresh ice in a rocks glass

Garnish with a Lime wheel and an umbrella



2 oz Wild Turkey Rye

1 oz Luxardo Maraschino Liqueur

5 dashes Angostura Bitters

2 Dash Fee Bros. Aztec Chocolate Bitters

Stir, Strain into a chilled cocktail glass

Garnish with a Maraschino Cherry



1.5 oz Laird’s Applejack

.5 oz Combier Orange Liqueur

.25 oz Maple Syrup

.25 oz Lemon Juice

Whole egg

Dry shake all ingredients well without ice. Add ice and shake again.

Strain into a chilled egg coupe, large cocktail glass or wine glass

Garnish decoratively with Fee Bros. Peach Bitters


*Vanilla Syrup

Combine 2 cups sugar and 2 cups water in a sauce pan, heat but do not boil and stir until uniform.

Remove from heat, add 3 Madagascan vanilla beans (sliced open to expose the sticky inside, that’s where all the flavor is) let steep in the mixture for 24 hours.

Strain the syrup, it’s normal for small bits of vanilla to be left behind.

Keep refrigerated for up to 1 month.


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