ONLI COCKTAIL MENU

EL MAYOR
hibiscus pomegranate, don julio reposado, key lime, grand marnier

INGREDIENTS: 1 1/2 ounces don julio reposado tequila, 1/2 ounce key lime juice, 1/2 ounce grand marnier, 1/4 ounce agave nectar, 2 ounces onli™ hibiscus pomegranate, key lime wheel, edible orchid flower
PROCEDURE: In a mixing glass, add tequila, key lime juice, grand marnier and agave nectar with ice. Stir and strain into a highball glass filled with cubed ice, and top with onli™ hibiscus pomegranate. Garnish with key lime wheel and orchid flower.

SAINT PIERRE
lemon watermelon hendrick’s gin, meyer lemon marmalade, st. germain

INGREDIENTS: 4 fresh mint leaves, 2 each cucumber slices 1/4 inch thick, 1 1/2 ounces hendrick’s gin, 1/2 ounce meyer lemon marmalade, 1/2 ounce st. germain, 1 1/2 ounces onli™ lemon watermelon, cucumber slice, meyer lemon twist
PROCEDURE: In a cocktail shaker, muddle mint and cucumber, add gin, marmalade, st. germain and onli™ lemon watermelon with ice. Shake well and strain into a chilled martini glass. Garnish with cucumber slice and meyer lemon twist.

BANGKOK BREEZE
lemon mango passion mint rhum j.m. blanco, kaffir lime syrup, domaine de canton

INGREDIENTS: 1 1/2 ounces rhum j.m. blanco, 1/2 ounce lime juice, 1/2 ounce kaffir lime syrup, 1 ounce domaine de canton ginger liqueur, 1 1/2 ounces onli™ lemon mango passion mint, kaffir lime leaf, candied ginger
PROCEDURE: In a cocktail shaker, add rhum j.m. blanco, lime juice, kaffir lime syrup and domaine de canton with ice. Shake well and strain into a chilled martini glass filled, and float onli™ lemon mango passion mint on top. Garnish with kaffir lime leaf and a skewered piece of candied ginger.

LA MAISON
espresso swiss hazelnut van gough espresso vodka, navan, godiva dark

INGREDIENTS: 1 1/2 ounces van gough espresso vodka, 1/2 ounce navan vanilla cognac, 1 1/2 ounces godiva dark chocolate liqueur, 1 1/2 ounces onli™ espresso swiss hazelnut, dark chocolate straw, chocolate covered espresso beans
PROCEDURE: In a cocktail shaker, add van gough espresso vodka, navan vanilla cognac, godiva dark chocolate liqueur and onli™ espresso swiss hazelnut with ice. Shake well and strain into a chilled martini glass. Garnish with dark chocolate straw and chocolate covered espresso beans.

DERBY SWIZZLE
huckleberry pomegranate johnny drum bourbon, mint, lime

INGREDIENTS: 4 fresh mint leaves, 1 1/2 ounces johnny drum bourbon, 1/2 ounce lime juice, 1/2 ounce agave nectar, 2 ounces onli™ huckleberry pomegranate lime wheel large mint sprig
PROCEDURE: In a mixing glass, muddle mint with agave nectar and add johnny drum bourbon and lime juice . Stir well and add to a highball glass. Overfilled with crushed ice, and top with onli™ huckleberry pomegranate. With a martinique style swizzle stick, rub in between hands in the middle of glass back and forth until outside of glass is frosted. Garnish with lime wheel and mint sprig.

RIO FIZZ
hibiscus strawberry le blon cachaca, basil, strawberry preserves

INGREDIENTS: 4 fresh basil leaves, 1 1/2 ounces le blon cachaca, 1/2 ounce lemon juice, 1 ounce strawberry preserves, 1 1/2 ounces onli™ hibiscus strawberry, lemon peel, strawberry halve skewered
PROCEDURE: In a cocktail shaker, muddle basil with strawberry preserves and add le blon cachaca and lemon juice with ice. Shake well and strain into a chilled martini glass, and float onli™ hibiscus strawberry on top. Garnish with lemon peel and strawberry skewer.

KYOTO CRUSH
green tea lemongrass mango yuki no bosha ‘junmai ginjo’ sake, yuzu, shiso

INGREDIENTS: 2 shiso leaves, 2 ounces yuki no bosha ‘junmai ginjo’ sake, 1/4 ounce yuzu juice, 1/2 ounce agave nectar, 2 ounces onli™ green tea lemongrass mango, shiso leaf for garnish
PROCEDURE: In a cocktail shaker, muddle shiso leaves with agave nectar, and add sake and yuzu juice with ice. Shake well and strain into a rocks glass overfilled with crushed ice, and top with onli™ hibiscus pomegranate. Garnish with shiso leaf.