Get Cozy at The Bench With 5 New Fall Cocktails!

SPICE SPICE BABY 

Ingredients:

• 2oz Tito’s Vodka 
• 1oz Pumpkin Spice Syrup 
• .5oz Lime Juice 
• 3.5oz Ginger Beer 
• 3 Dashes Whiskey Barrel Bitters 
• Cinnamon Stick Garnish 
• Copper Cup  
• Crushed Ice 

Method:

Prepare mule glass with crushed ice. Add all ingredients. Stir to lift heavy ingredients. Top with bitters. Garnish with cinnamon stick. 

GETTING FIGGY WITH IT 

Ingredients:

• 1.5oz Amaras Cupreata Mezcal 
• 1oz Fig Syrup 
• 3 Dashes Whiskey Barrel Bitters 
• 2 Dashes Regan’s Orange Bitters 
• Flamed Orange Twist Garnish
• Craft Rocks Glass
• King Cube 

Method:

Add all ingredients to a mixing glass. Cover with ice and stir until chilled and diluted. Strain over king cube into craft rocks glass. Garnish with flamed orange twist.  

AUTUMN BLOOMS 

Ingredients:

• 1oz Yuzu Sour Purée 
• 1oz Peach Purée 
• .5oz Honey Simple Syrup 
• 3.5oz La Marca 
• Edible Bloom Garnish 
• Half Sugar Rim 

Method:

Prepare coupe with half sugar rim. Add all ingredients, except La Marca to a shaker. Shake and strain into prepared coupe. Top with La Marca. Garnish with floating bloom.  

LA PERA 

Ingredients:

• 1.5oz Espolon Reposado 
• .5oz St Germain Elderflower Liqueur 
• .5oz Lemon Juice 
• .5oz Pear Purée 
• .5oz Bench Agave 
• 4 Sage Leaves + 2 Garnish 
• Cocktail Coupe 

Method:

Add sage, lemon, liquor and agave to shaker with ice. Shake and strain into coupe. Garnish with two small leaves of smacked sage 

BENCH HIGH BALLER 

Ingredients:

• 1.5oz Johnnie Walker Red Label 
• 1.5oz Cinnamon Anise Syrup 
• .25oz Lemon Juice 
• 4oz Topo Chico 
• Lemon Twist Garnish 
• Collins Glass 
• Regular Ice 

Method:

Build in collins glass. Add liquor, lemon and syrup. Stir to incorporate and chill. Add Topo Chico. Bring cocktail through top. Express lemon twist.

Cheers and enjoy!