Happy Hour Cocktail Recipes

PABU Izakaya

Japanese Negroni

1oz Gin (Suntory Roku Gin)
1oz Sweet Vermouth (Punt e mes Vermouth)
1oz Bitters (Campari)
1 Fresh Orange Peel

Pour gin, vermouth and bitters into a mixing glass. Add ice and stir until chilled. Strain into a rocks glass and garnish with an orange peel.


International Smoke

Gina Jamaica


1oz Vodka (Ketel One)
0.5oz Pisco
1.5oz Grapefruit Juice
1.5oz Cucumber Basil Juice
Top off with Ginger beer


Combine ingredients in a shaker with ice. Shake and strain into a Belgium glass over ice. Garnish with a grapefruit quarter


Trailblazer Tavern

Sgt. Doherty


0.75 oz Rum (Diplomatico Reserva Rum)
0.75 oz Batiste Rhum Gold
0.25 oz Temus Fugit Crème de Banane Liqueur
0.25 oz Velvet Falernum
Dehydrated orange wheel


Combine ingredients and stir. Strain over a large ice cube in a rocks glass. Garnish with a dehydrated orange wheel.


Michael Mina

King Tut’s Elixir


2oz Eagle Rare Bourbon
0.5oz Amaro Nonino
0.25 oz Green Chartreuse
3 dash orange bitters
Orange peel


Combine liquid ingredients and stir. Strain over a large ice cube in a rocks glass. Garnish with an orange peel.


Bourbon Steak

The Bootstrap


1.5oz Bourbon (Buffalo Trace Bourbon)
1oz Ginger Syrup
1oz Lime
Ginger Beer
Fresh Mint
Lime Wheel

Ginger Syrup:
1 cup water
1 cup sugar


Combine bourbon, ginger syrup and lime juice in a shaker with ice. Shake and pour over crushed ice in a julep cup. Top with ginger beer and garnish with fresh mint and lime wheel.

Ginger syrup: Combine ingredients and mix in a cooking vessel. Stir and cook on low until all sugar is dissolved. Consistency should be syrupy and thick.