6 Cocktails from Chef Nathan Berg

• 1.5 oz Apple Brandy
• 1 oz Bourbon
• .5 oz Maple Syrup
• .5 oz Fresh Cream
• 10 drops Blackstrap Bitters

• 2 oz Gin
• 1 oz Campari
• 1 oz Rhubarb Syrup
• Garnish w/ Rhubarb Stick

• 1.5 oz Rum
• .75 oz Black Mead
• .25 oz Wild Plum Grenadine
• .25 oz Simple Syrup
• 10 drops Bolivar Bitters

• 2 oz Vodka
• 1 oz Strawberry Balsamic Shrub
• .25 oz Simple Syrup
• 3 Mint Leaves

• 2 oz Dill Aquavit
• .75 oz Lemon Juice
• .75 oz Simple Syrup
• 1 Tbsp Greek Yogurt
• 4 Slices Cucumber

• 1.5 oz Sweet Vermouth
• 1 oz Luxardo
• 2 Dashes Northwoods Bitters
• Dry Champagne to Top
• Cherry Garnish

Braised Rosé Veal