HOTEL DELMANO

For Winter Solstice:
The Warwick Sour
A super fall-forward, apple-spiced dream

3/4 oz. fresh lemon juice
3/4 oz. house cinnamon-vanilla syrup
2 oz. Lairds Bonded Apple Brandy

Shaken and served in an Allspice Dram rinsed coupe. Garnished with an apple slice and fresh grated cinnamon.

For Hanukkah:
The Resurrected Bastard
A modern iteration of The Suffering Bastard; a light and refreshing, super-crushable, low-alcohol tiki bubbler

1/2 oz. fresh lime juice
1/4 oz. house ginger syrup
1/2 oz. Clement Creole shrubb (a rum-based liqueur that has been infused with creole spices and bitter orange peels)
1/2 oz. Byrrh Gran Quinquina (a vermouth variation that is made with quinine bark and port mistelles)
1 oz. gin

Shaken and topped with soda in a collins glass; garnished with a speared orange quarter.