Shoots & Roots' Rachel Meyer with Kevin Denton, Bar Director of Alder 

                   Shoots & Roots' Rachel Meyer with Kevin Denton, Bar Director of Alder 

Black Bear Bitters

Bearomatics

•  2 Dropperfuls Black Bear Bitters

• 1 oz Linie Acquavit

•  1/2 oz Cocchi Americano

•  1/2 oz Strega

•  1/2 oz Salers

•  1/2 oz Vita Coco Pineapple

• 2 Dashes lemon peel oil

 

Chai Jolokia 

Don't Steal My Dave's (Designed by Rachel Meyer from SRB)

• 1 oz Ginger juice (we use GingerPeople Ginger Soother)

•  1 oz Art in the Age Snap

•  2 oz Cider (we use Civil War Cider from PA, 12%abv)

•  1 oz Applejack

•  2 Dashes Shoots and Roots Chai Jolokia Bitters

•  Sprinkle chili powder to taste (we use Deadly Dash Scorpion Pepper)

Rickey Feynman* (Designed by Mitch Harris of Paradise Bar)

• Chai Jolokia bitters

• Gin and soda water

• Elderflower liqueur

• Blackberry syrup

• Lemon sour + lime wedges

Spice Route Chai-tini

• Chai Jolokia bitters

• Iced Darjeeling black tea

• Sparkling water or gin

• Honey

The Chai-nar Scorched Earth

• 1 oz cynar 

• 1 oz mezcal

• 1/2 oz campari

• 1 dropper of Chai Jolokia bitters

 

Demon Flower Bitters

King of Carrot Flowers (Designed by Kevin Denton, Bar Director of Alder and WD~50)

• 2 oz Carrot juice

• 1 oz Tequila

• 0.5 oz Lime juice

• 0.5 oz Smoked maple syrup

• 3 dashes Demon Flower bitters or Hanging Gardens of Babylon bitters

• Shake, highball glass, ice

• Top with tonic

Bubbly Demon

• 2 oz Coconut water

• Sparkling water

• 3 dashes Demon Flower bitters

 

Hanging Gardens of Babylon

Eden (Designed by Rachel Meyer from SRB)

• 1/2 oz Art in the Age rhubarb tea liquor

• 1 oz Gin

• 3 oz Cider (we use Civil War Cider from PA, 12%abv)

• 2 oz Pomegranate juice (unsweetened)

• 2 Dashes Shoots and Roots Hanging Gardens of Babylon Bitters

• Rosemary garnish

 

Ki Japanese Arboreal

House of Panda (Designed by Kevin Denton, Bar Director of Alder and WD~50)

• 1.5 oz Manzanilla

• 1.5 oz Carpano Bianco

• 0.5 oz Mizu

• Top with soda and Ki Japanese Arboreal bitters

Shochu Negroni

Ki Japanese Arboreal bitters

Shochu

Campari

Orange peel garnish

Chikugo Mikan (designed by Brian Matthys from The Gander)

• 2 oz Shochu (Brian uses Tsukushi Kuro)

• 1/2 oz Compass Box Orangerie

• 1/2oz Cocchi Americano

• 4 drops Shoots and Roots Ki Japanese Arboreal Bitters

 

Mexican Molcajete

Gordolobo 75 

• Champagne 2 oz

• Dry gin 1 oz

• Lime 1 wedge juiced

• Sugar 1 cube

• Mexican Molcajete bitters 3 dashes

Mt. Aso Cooler (designed by Brian Matthys from The Gander)

• 2 oz Shochu (Brian uses Kahutake Kinjo Shito)

•  1.5 oz Apple cider

•  Fresh mint leaves

•  2 dashes Shoots and Roots Mexican Molcajete Bitters

•  1 oz soda (added after shaking)

 

Mount Apo

Mount Apo Benediction

Mount Apo bitters

Lagundi tea

Dry soju

Honey syrup

Mount Apo Spritzer

Mount Apo bitters

Sparkling water

Cucumber juice

Spritz of lime, calamansi or dalandan

Limited Edition Tree Kisser Bitters

• Eastern Forest (Designed by Rachel Meyer from SRB)

• 1 oz Rye whiskey

• 2.5 oz Cider (we use Civil War Cider from PA, 12%abv)

• 1/2 oz Maple syrup (grade B preferred)

• 8 drops Shoots and Roots Limited Edition Tree Kisser Bitters