1.5 oz. Hammer & Tongs L’Afrique
1.5 oz. Laphroaig 10-year Islay Single Malt Scotch Whisky
3 oz. San Pellegrino Aranciata Rossa (Blood Orange) Soda

Build over ice, garnish w/ Orange twist

(original recipe by Mr. P. Andrew Taylor)

1.5 oz. Hammer & Tongs Sac’Résine
1 oz. Campari
3 oz. San Pellegrino Pompelmo (Grapefruit) Soda

Build over ice, garnish with grapefruit zest (discard) and 2- 3 sprigs of fresh Cilantro

(original recipe by Douglas Derrick and Mr. P. Andrew Taylor)

1.5 oz. Cruzan Estate Single Barrel Rum
1 oz. Hammer & Tongs Sac’Résine
3/4 oz. Grapefruit Juice
3/4 oz. Lemon Juice
Dash of Scrappy’s Grapefruit Bitters

Stir over ice for 30 seconds, strain into chilled coup, garnish w/ fresh grated ginger & orchid (or other edible) flower.

(original recipe by Jesse Card and Mr. P. Andrew Taylor)

3 oz. Hammer & Tongs Sac’Résine
3 oz. Smith Tea Blend No. 4 Big Hibiscus

Build over ice, garnish with fresh mint sprig

(original recipe by Tony Tellin, Steve Smith and Mr. P. Andrew Taylor)

1 oz. Hammer & Tongs L'Afrique
1 oz. Sherry (Amontillado or Oloroso)
1/2 oz. Cana's Feast Chinato D'Erbetti
1/2 oz. Monte Alban Mezcal

Stir over ice for 30 seconds, strain into chilled coup, garnish w/ lemon twist

1 oz. Hammer & Tongs L'Afrique
1 oz. Punt e Mes
1/2 oz. Rye
1/2 oz. Pimms No. 1

Build over ice, garnish with 2- 3 sprigs of fresh Cilantro