2 Oz Pre-Cask Dunfermline Pot Still,
4 potted dates; wedge of lemon,
Angostura bitters, Muddle dates in
lemon juice & rum, Add a few drops
of bitters on ice & double strain,
Garnish: date on large ice cube.

1.5 Oz Pre-Cask: Old Bacolet
2 Oz Chai Tea, 1 Oz Amaretto,
Vanilla & Caramel Cold Foam,
Shake with ice, strain & pour
over ice, then top with cold foam,
Garnish: Chai Tea Leaves.

2 Oz Pre-Cask: New Bacolet,
1.5 Oz Lime Syrup, Tarragon,
Tonic, Shake with ice,
a few stalks of tarragon,
strain over ice,
Garnish: Tarragon.

2 Oz Pre-Cask: Pearls,
1 Oz Spice Syrup
(All Spice, Cinnamon, Nutmeg, Bay Leaf),
Juice of 1/2 a lime & 1/2 a lemon,
7 drops of Angostura Bitters,
Egg White, Shake with ice, strain & serve,
Garnish: Lemon Zest & Bitters.

2 cl Renegade Pot still rum,
2 cl bitter (like Del professor bitter)
1 cl banana liqueur (like Tempus Fugit)
1 cl oloroso (like Valdespino Oloroso 1842)
2 dash Brazilian bitters,
2 dash Coffee tincture,
Shake, strain & serve,
Garnish: ice cubes.

5 cl of Renegade Column rum,
2.5 cl of lime, 1.5 cl of mbniel syrup,
0.5 cl of Ginger syrup,
0.3 Lapsang souchong tincture,
Shake, strain & serve,
Garnish: ice cubes.