Cocktail Name: Yeoman's Bitter

Note from the mixologist: "This cocktail is named after the iconic ceremonial guards that grace the Beefeater bottle."

Recipe: 

- 1 oz Beefeater Gin

- 1 oz Aperol

- 1 oz Tempus Fugit Grand Classico

- 2 dashes Grapefruit Bitters                                                                                     

Combine all ingredients into a mixing glass, and stir for 30 seconds to temper and dillute. Strain over a king cube, into a rocks glass, garnish with an orange twist.

Mixologist: Dominic Alling of Beretta

Cocktail Name: Strange Weaver

Note from the mixologist: "As for variation of a negroni I've been really into shaken negroni's lately. In order to do so I added a little bit of citrus. With summer around the corner I wanted to create a great warm weather negroni and pull inspiration from the tiki gods. I added rum, tweaked the default recipe a tiny bit and shake over crushed ice. Then I layer the top with a orgeat foam and orange zest to give it that snow cone look and feel."

Recipe: 

- 1 ounce Beefeater Gin

- 1 ounce El Dorado Rum

- .75 ounce Cocchi Torino

- .5 ounce Campari

- .5 ounce lemon

- Crushed ice

- Orgeat foam

Mixologist: Larry Piaskowy of Alembic

Cocktail Name: The Sloe Boat to China

Note from the mixologist: "We think you'd want to spend a lot of time with this drink - sort of a 'Sessionable Negroni.'  Well known among poker players for someone who loses steadily and handsomely, this Sloe Boat to China is a game you'll only lose when 2 am rolls around."

Recipe: 

- 1 oz. Beefeater Gin

- 1 oz. Plymouth Sloe Gin

- 1 oz. Carpano Bianco

- 2 dashes Fee Brothers India orange bitters

- 2 dashes Regan's orange bitters

Stir. Serve up with an orange twist.

Mixologist: Dan Stahl of Bloodhound

Cocktail Name: Intercontinental Negroni

Note from the mixologist: "Intercontinental refers to the provenance of the 4 ingredients: Plymouth (England), Cappelletti and Martini (Italy), and Becherovka (Czech Republic).  Becherovka is a bitter honey liqueur from Czech."

Recipe: 

- 1 oz Beefeater Gin

- .75 oz Cappelletti Aperitivo

- .75 oz Martini Rosso Vermouth

- .25 oz Becherovka

- Orange Peel                                                                                                                                                             

Stir first 4 ingredients for 20 seconds over fresh ice. Strain into a rocks glass full of fresh ice and garnish with an orange peel and press the oils from the peel over the top of drink.

Mixologist: Kevin Dowell of Foreign Cinema

Cocktail Name: Depth Charge No.3

Note from the mixologist: "The Depth Charge was created with one of my favorite things in mind - coffee. Every morning I grab a black coffee with a shot of espresso at my neighborhood spot, Trouble Coffee (Outer Sunset), which they call a "Depth Charge". Since the Negroni is getting a similar treatment to my morning coffee, I figured it'd only make sense to give a nod to the best coffee shop in the city and name it the same."

Recipe: 

- 1.25 oz Beefeater Gin

- .75 oz Punt E Mes

- .5 oz Campari

- .5 oz House Spirits Coffee Liqueur (feat. Stumptown Cold Brew)

- 3 drops Sea Salt Tincture (1 part sea salt to 10 parts water)

Build in mixing glass and stir. Strain into a rocks glass over a big cube and garnish with an orange peel and a coffee bean.

Mixologist: Isaac Shumway of Tosca

Cocktail Name: Cavalieri

Note from the mixologist: "How to make saline solution: Fill a jar with sea salt, add hot water, and shake. Let it sit until the crystals that do not dissolve settle to the bottom and fine strain."

Recipe: 

- .5 oz Beefeater Gin

- 1 oz Hidalgo manzanilla la Gitana Sherry

- 1 oz Campari

- .5 oz Chareau liquor

- 3 drops Saline solution

Put all ingredients in julep cup, reserving 1/4 oz Campari, discard orange peel into julep cup reserving 1/4 oz Campari for garnish. Add crushed ice, swizzle. Top with snow cone. Pour 1/4 oz Campari over top. Grate orange peel over top. Garnish with mint sprig.

Mixologist: Claire Sprouse of The Square

Cocktail Name: The Penny Pitch Negroni

Note from the mixologist: "The old Wash Bag was the former tenant in our restaurant space. They started a fundraiser called The Penny Pitch, and the neighborhood would gather at the bar to raise money for the St Anthony Foundation. The fundraiser ended up running for 30+ years. In the spirit of Negroni Week, we are paying homage to The Penny Pitch with our cocktail, and donating to St Anthony's."

Recipe: 

- 1oz Beefeater Gin

- 1oz Nasturtium-infused Vermouth*

- 1oz Campari                                                                                                                                                      

Combine all ingredients and stir with ice. Pour over a large-format ice cube into a double old-fashioned glass. Garnish with a nasturtium flower.

*Nasturtium-infused Vermouth: 30g fresh picked nasturtium flowers, leaves, and stems, 1 750ml bottle Dolin Rouge Vermouth. Combine nasturtium and vermouth and let sit for 48 hours in refrigerator. Strain out flowers and keep refrigerated.