Featured Cocktails

And at the end of each tour we ask our guests, which of the several cocktails they tried, was their favorite?
Check back here often for recipes and pro tips from the mixologists who created them.

Be cocktail curious and drink outside the box. Cheers!

Glascow Sour

Wiseguy Lounge at Goodfellas Pizza

This whiskey sour riff adds winter flavors to the classic and brightens the cocktail with fresh lemon and pineapple juices.

1.5 oz. Dewars white label
.5 oz. Campari
.5 oz. Ferrand dry curaçao
.5 oz. Fresh pineapple juice
.5 oz. Cinnamon-infused agave
.5 oz. Fresh lemon juice
2 dashes Agostura bitters
1 egg white

Combine all ingredients and dry shake. Add ice and shake again until chilled. Double strain into a coupe and garnish with a slice of dehydrated orange.

PRO TIP: If you don’t have a dehydrator at home you can dehydrate fruit in your home oven at a low temperature.

Yeti or Not

Denmark on High

Yeti or Not previously won Fan Favorite but that was a completely different cocktail. This reworked version includes several fall/winter flavors but keeps the yeti-shaped stencil for the foam. We loved it and so did our guests.

1.5 oz. Old Forester Rye
.5 oz. Punch Abruzzo
.75 oz. Maple simple
.75 oz. Fresh lemon juice
7 dashes Fee Foam

Add all ingredients into a shaker, add ice and shake hard. Double strain into a coupe and add several drops of Aperol unless you happen to have a yeti-shaped stencil, then mist the Aperol over the stencil.

PRO TIP: Maple simple (1 to 1 with water) is a delicious twist to simple and adds a ton of flavor.