WAYNE'S RECIPES:

Spring: Mai Tai
1 oz dark Mount Gay Extra Old
1 oz Flor de Cana 5 Year Black Label
3/4 oz orange curaçao
3/4 oz fresh lime juice
1/4 oz orgeat syrup
Shake all ingredients with crushed ice;
pour drink and ice into glass. Garnish with mint.

Summer: Rum Swizzle
1/2 oz fresh lime juice
1 oz dry vermouth
1.5 oz Mount Gay Silver
1/2 tsp sugar
2 dashes Angostura bitters
top with club soda
Build in highball glass, then swizzle.

Fall: Ti Punch
lime wedges (small)
1/4 to 1/2 oz cane syrup
1.5 oz Depaz White (or Clement Premiere Canne)
Squeeze lime wedge into rocks glass.
Add cane syrup to taste, then rum.
Add one or two ice cubes (optional). Stir.

FROM THE CHEERS CONFERENCE:

CARTE BLANCHE (by Jim Ryan)
1 1/2 oz Hendrick's
1/2 oz simple syrup
3/4 oz fresh lime juice
2 dashes Regan's orange bitters
2 large pieces English Cucumber

Muddle cucumber, add other ingredients and shake well

Into a chilled cocktail glass, allow about 1 oz bone dry cava, then strain cocktail in glass Finish with a cucumber slice

SPICY ABBEY COCKTAIL (by Dale DeGroff)
(By Dale DeGroff, Adapted from the classic Abbey Cocktail)

1 1/2 ounces Herradura Reposado
1/2 ounce Lillet
1/2 ounce fresh orange juice
3/4 ounce fresh lemon juice
Dash of Angostura Orange Bitters
2 teaspoons Pepper Jelly
1 ounce agave nectar
Preparation

Assemble the ingredients in a boston shaker glass and shake very well with ice and double strain into chilled cocktail glass. Garnish with orange peel. and a small dried chilli with seeds removed.
* Note for a spicier drink I prepare a syrup with pepper jelly, agave nectar and dried Szechuan chilis. marinated over night.

The Rising Sun ( By Charles Joly)
1 1/2 oz greet tea infused Plymouth
1/4 barspoon of fresh grated ginger
5 basil leaves
1 oz green tea syrup (Monin)
1/2 oz fresh grapefruit
1/4 oz lemon
1/4 oz yuzu juice
pinch of salt

The green tea infusion was done by warming a 750ml bottle of Plymouth (careful not to overheat to burn off alcohol)- added 10 premium green tea bags, removed from heat, covered and let steep for about 30 minutes.

All ingredients are shaken together and double-strained into a chilled cocktail coupe. Garnished with peeled lemon zest wrapped around a basil leaf.