• 2 oz Resurgent Whiskey Sarsaparilla/Cherry/Licorice

    0.75 oz Lemon juice

    0.75 oz Orange juice

    0.25 oz Vanilla syrup

    0.125 oz Grenadine

    GLASS: Coupe or stemmed glass

    GARNISH: Express orange peel oils then place zest in glass

    1. Add all ingredients to small end of shaker

    2. Top little end of shaker with ice

    3. Shake hard for 8-10 sec

    4. Double strain into chilled stemmed glass

  • 2 oz Resurgent Whiskey Sarsaparilla/Cherry/Licorice

    0.33 Maple syrup

    5 dashes Orange bitters

    Pinch salt

    GLASS: Rocks glass

    GARNISH: Express orange peel oils then place zest in glass

    1. Add all ingredients to mixing glass

    2. Add ice and stir for 15-20 sec

    3. Strain ingredients over rock glass with ice

  • 1.5 oz Resurgent Whiskey Sarsaparilla/Cherry/Licorice

    1 oz Peach brandy

    0.5 oz Simple syrup

    4 dashes Orange bitters

    8 Mint leaves

    GLASS: Tin or copper cup or rocks glass

    GARNISH: Mint sprig

    1. Rub mint around the inside of the cup and leave at the bottom of the cup

    2. Add bourbon and simple syrup to cup

    3. Stir lightly for 10 sec

    4. Fill the cup halfway with crushed ice

    5. Lightly churn with bar spoon for 10 sec

    6. Top with crushed ice (form a slight ice mound)

  • 1.75 oz Resurgent Whiskey Sarsaparilla/Cherry/Licorice

    1 oz Lime juice

    0.75 oz Allspice dram

    0.25 oz Vanilla syrup

    5 dashes Angostura bitters

    GLASS: Nick & Nora glass

    GARNISH: Express orange peel oils then place zest in glass

    1. Add all ingredients to small end of shaker

    2. Top little end of shaker with ice

    3. Shake hard for 8-10 sec

    4. Double strain into chilled stemmed glass

  • 2 oz Resurgent Whiskey Sarsaparilla/Cherry/Licorice

    0.5 oz Lillet rouge

    0.5 oz Maraschino liqueur

    3 dashes Peychaud’s bitters

    GLASS: Coupe or stemmed glass

    GARNISH: Cherry on a skewer

    1. Add all ingredients to mixing glass with ice

    2. Stir for 15-20 sec

    3. Strain into chilled coupe glass

  • 2 oz Resurgent Whiskey

    Coffee Bean & Chicory Root

    0.75 oz Coffee amaro (Mr. Black)

    2 dashes Angostura bitters

    1 dash Orange bitters

    GLASS: Nick & Nora glass

    GARNISH: 3 Skewered cherries

    1. Add all ingredients to mixing glass

    2. Fill mixing glass 3/4 with ice

    3. Stir until chilled and diluted

    4. Place skewered cherries across top of glass and pour over them

  • 0.75 oz Resurgent Whiskey Coffee Bean & Chicory Root

    0.75 oz Yellow chartreuse

    0.75 oz Maraschino liqueur

    0.75 oz Fresh lime juice

    GLASS: Coupe or stemmed glass

    GARNISH: None

    1. Add all ingredients to shaker with ice to the top

    2. Shake hard for 10 sec

    3. Double strain into chilled coupe glass

  • 2 oz Resurgent Whiskey

    Coffee Bean & Chicory Root

    1 oz Lemon juice

    0.75 oz Orgeat

    GLASS: Coupe or stemmed glass

    GARNISH: Express lemon peel oils then place zest in glass

    1. Add all ingredients to shaker with ice to the top

    2. Shake hard for 10 sec

    3. Double strain into chilled coupe glass

  • 1.75 oz Resurgent Whiskey Coffee Bean & Chicory Root

    0.75 oz Lemon juice

    0.5 oz Lillet Rouge

    0.25 oz White creme de cacao

    GLASS: Chilled rocks glass

    GARNISH: No garnish

    1. Add all ingredients to shaker

    2. Fill shaker with ice and shake hard for 10 sec

    3. Double strain into a chilled coupe glass