Dark & Stormy

Vodka, Cynar, Coffee Liqueur, Cream, Chocolate Bitters

Let's Towpath Go

Silver Rum, Dark Rum, Lime, Orgeat, Orange Curacao

Mai Tai

Raspberry Lemon

Silver Rum, Maraschino Liqueur, Lime, Grapefruit

Hemingway Daiquiri

Gin, St Germain, Dolin Génépyle Chamois

Towpath Classic

Aged Gin, Aperol, Punte Mes, Lemon Juice, Turbinado

Towpath Vermilion Barrel Delight

Towpath Blackberry Barrel Bramble

Bee's Towpath Knees Classic

Towpath Cardamom Classic Collins

Towpath Cucumber

Gin, Fine Tonic, Lemon, Lime, Grapefruit, Juniper

Summer Towpath Gin American & Tonic

American Gin, Lavender Syrup, Lemon Juice

Towpath Lavender

Vodka, Watermelon, Mint Simple, Lime, Prosecco

Picnic Towpath Punch

Brewed with Citra, Chinook and El Dorado hops.

Troeg's Leaf Seeker IPA

Wyndridge Red, White, & Blue

Tropical midwest fruit tart with pink guava, banana, and passionfruit.

Urban Artifact Fire Iron

Wyndridge Pineapple – Mango

Thirsty Dog Barktoberfest

Garage Beer

Hamm's

3 Floyd's Centre Square

Abita Amber

Troegs Sunshine Pils

If possible, chill a highball or tall glass in the freezer for 5–10 minutes or fill with ice and discard water so the cocktail stays cold longer.

Chill glass

Fill the chilled highball or tall glass about three-quarters full with fresh cubed ice (approximately 1 cup).

Add ice

Pour 0.5 oz (about 15 ml) of freshly squeezed lime juice over the ice. If you prefer a brighter drink, add the extra half lime (optional).

Add lime juice

Pour 4 oz (about 120 ml) of well‑chilled ginger beer into the glass. Pour gently to preserve carbonation.

Add ginger beer

Slowly pour 2 oz (about 60 ml) of dark rum over the back of a spoon or pour gently onto the top so the rum partially floats on the ginger beer, creating the signature layered look.

Float the rum

If using, add 1 dash of Angostura bitters on top. This adds aromatic complexity but is not traditional.

Optional bitters

Garnish with a lime wedge or wheel on the rim. Serve with a stirrer or straw so the drinker can gently mix if they want the rum fully integrated. Present immediately while cold and fizzy.

Garnish and serve

dark rum (preferably Gosling's or other rich dark rum)

ginger beer (non‑alcoholic, well chilled)

fresh lime juice

ice (cubed)

lime wedge or wheel (for garnish)

Angostura bitters (optional, 1 dash)

extra lime (for serving/adjusting acidity)

Add vodka, Cynar, coffee liqueur, heavy cream, and chocolate bitters to a cocktail shaker. Fill the shaker with ice (about 6 large cubes).

Build and shake

If you prefer a creamier, velvety texture, first shake the ingredients without ice for 8–10 seconds to emulsify the cream.

Dry shake (optional, for creamier texture)

Add ice (if you dry-shook) and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted.

Wet shake

Strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass (or an Old Fashioned glass with no ice). Double-straining removes small ice shards and yields a smooth texture.

Double strain

Garnish with a light dusting of grated dark chocolate or a few chocolate shavings across the surface. Optionally float a single coffee bean on top for aroma and presentation.

Finish

Serve immediately while cold. The Cynar adds herbal bitter complexity that balances the sweetness of the coffee liqueur and cream; sip slowly to enjoy the layered flavors.

vodka

Cynar (artichoke-based bitter liqueur)

coffee liqueur (e.g., Kahlúa)

heavy cream

chocolate bitters

ice (for shaking)

grated dark chocolate or chocolate shavings

optional: whole coffee bean

Fill a double old-fashioned glass (or rocks glass) with crushed ice and set aside to chill while you mix the cocktail.

Prepare glass

In a cocktail shaker, add 1.5 oz silver rum, 0.5 oz dark rum, 0.75 oz fresh lime juice, 0.5 oz orgeat, 0.5 oz orange curaçao, and 0.25 oz simple syrup (optional). Add a handful of ice (several large cubes) to the shaker.

Combine ingredients

Secure the shaker lid and shake vigorously for about 10–15 seconds until well chilled (exterior of shaker becomes cold and slightly frosted).

Shake

Discard the ice that was chilling the glass. Fine-strain or double-strain the cocktail from the shaker into the prepared glass filled with fresh crushed ice, leaving the drink level slightly below the rim.

Strain over ice

Carefully pour 0.25 oz dark rum over the back of a bar spoon so it floats on top of the crushed-ice cocktail, creating a darker layer and added aroma.

Float dark rum

Garnish the drink with a lime wheel or wedge, tuck a sprig of fresh mint into the ice (give the mint a gentle clap between your palms first to release aromatics), and add a maraschino cherry if desired.

Serve immediately with a short straw. Before drinking, you can stir lightly to incorporate the float, or sip so you get notes of dark rum on top.

silver (light) rum

dark (aged) rum

orgeat (almond) syrup

orange curaçao

simple syrup (1:1) — optional

crushed ice

dark rum (float)

fresh lime wheel or wedge

mint sprig

maraschino cherry (optional)

If using egg white, add 0.5 oz egg white, 2 oz vodka, 0.75 oz Crème de Framboise, 0.75 oz lemon simple syrup, and 0.5 oz fresh lemon juice to a cocktail shaker (no ice) for a dry shake.

Prepare shaker

Dry shake vigorously for 15–20 seconds to emulsify the egg white and create foam (skip dry shake if not using egg white).

Dry shake

Add 6 ice cubes to the shaker and shake hard for 12–15 seconds until the outside of the shaker becomes frosty and the mixture is well chilled.

Add ice and shake

Strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and any raspberry seeds or solids.

Skewer 2 fresh raspberries on a cocktail pick and rest across the rim of the glass, or drop them gently into the drink.

Express a lemon twist over the surface to release oils, then rub the twist around the rim and drop it into or onto the glass as a final aromatic garnish.

Serve immediately. Optionally, if you prefer more pronounced raspberry color, stir gently once to distribute the Crème de Framboise more evenly before serving.

Crème de Framboise (raspberry liqueur)

lemon simple syrup

fresh lemon juice

egg white (optional, for texture)

fresh raspberries

lemon twist

Place a chilled coupe or martini glass in the freezer for several minutes, or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Prepare and Chill Glass

Measure 2 oz silver rum, 3 tsp fresh lime juice, 1.5 tsp fresh grapefruit juice, 0.5 tsp maraschino liqueur and 0.5 tsp simple syrup. Use fresh-squeezed citrus for best flavor; strain if pulp or seeds are present.

Measure Ingredients

Add the measured rum, lime juice, grapefruit juice, maraschino liqueur, and simple syrup to a cocktail shaker. Fill the shaker with ice (about 1 cup) until nearly full. Secure the lid and shake vigorously for 10–15 seconds, until the outside of the shaker is very cold and slightly frosted.

Combine and Shake

Remove the chilled glass from the freezer or dump the ice water. Double-strain the cocktail into the chilled coupe/martini glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any pulp.

Double Strain and Serve

Express the oils of a grapefruit twist over the drink by holding the twist skin-side down above the glass and giving it a short sharp squeeze, or lightly rub the rim with the twist. Drop the twist in the glass or perch a lime wheel on the rim. Serve immediately.

Garnish

silver (white) rum

fresh grapefruit juice

maraschino liqueur (Luxardo recommended)

simple syrup (1:1 sugar to water)

grapefruit twist or lime wheel (garnish)

Place a coupe or Nick & Nora glass in the freezer for a few minutes or fill it with ice water to chill while you assemble the cocktail.

Prepare and chill glass

In a cocktail shaker add 2 oz London dry gin, 0.75 oz St-Germain, 0.75 oz Dolin Génépyle Chamois, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup.

Fill the shaker with ice (enough to nearly fill). Secure the lid and shake vigorously for 12–15 seconds until the exterior of the shaker becomes very cold and slightly frosted.

Discard the ice or water from your chilled glass. Double strain the cocktail into the chilled coupe or Nick & Nora using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any pulp.

Strain

Express an orange or lemon twist over the surface of the drink to release the oils, rub the rim with the twist if desired, then drop the twist into the cocktail. Serve immediately.

London dry gin

St-Germain elderflower liqueur

Dolin Génépyle Chamois (génépy-styled vermouth)

Fresh lemon juice

Simple syrup (1:1)

Orange or lemon twist (garnish)

Combine equal parts turbinado sugar and hot water (example: 1/2 cup sugar + 1/2 cup water) in a jar. Stir until sugar dissolves completely. Cool to room temperature before use. Refrigerate leftover syrup for up to 2 weeks.

Make turbinado syrup (if you don't have it ready)

Place an Old Fashioned glass or rocks glass in the freezer for 5–10 minutes or fill it with ice water to chill while you prepare the cocktail.

In a cocktail shaker, add the aged gin (2 oz), Aperol (3/4 oz), Punt e Mes (1/2 oz), fresh lemon juice (3/4 oz), turbinado syrup (1/2 oz), and one dash of bitters if using. Fill the shaker with ice (about 1 cup).

Secure the shaker and shake hard for 12–15 seconds, until the outside of the shaker is very cold and the ingredients are well integrated and slightly diluted.

Shake vigorously

Empty the chilled glass of any ice water and place a single large ice cube or clear ice block into the glass.

Prepare serving glass

Double-strain the shaken cocktail over the large ice cube using a Hawthorne and fine strainer (or one fine strainer) to remove small ice shards and citrus pulp, yielding a smooth, bright pour.

Express a lemon twist over the cocktail by holding the twist skin-side down above the drink and giving it a short, sharp twist to release oils. Rub the rim with the twist and drop it into the glass. Optionally add one more dash of bitters on top for aromatic complexity.

Garnish and finish

Serve immediately. The cocktail should present a warm vermilion-orange hue, balanced bittersweet notes from Aperol and Punt e Mes, citrus brightness from lemon, and a rounded mouthfeel from the aged gin and turbinado.

Serve

Aged gin

Aperol

Punt e Mes (Italian vermouth)

Turbinado syrup (1:1 turbinado sugar to water)

Angostura or orange bitters (optional)

Ice (for shaking)

Large ice cube or clear block (for serving)

Lemon twist (garnish)

Chill an old-fashioned glass or coupe by filling with ice and water, or place in the freezer for a few minutes.

Add the aged gin, blackberry puree, fresh lemon juice, simple syrup, orange liqueur (if using), and bitters to a cocktail shaker.

Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 12–18 seconds until the shaker feels very cold to the touch and the exterior frosts slightly.

Discard the ice/water from the chilled serving glass and, using a Hawthorne strainer (or fine strainer if you prefer a smoother texture), double-strain the cocktail into the glass over one large ice cube or serve up without ice, depending on preference.

If you prefer a slightly more vivid blackberry presence, spoon a small 1/4 oz (optional) of additional blackberry puree onto the top and lightly swirl with a cocktail pick to create a marbled effect.

Skewer two fresh blackberries on a cocktail pick and rest across the rim of the glass, or drop them into the drink.

Express a lemon twist over the surface of the cocktail to release oils, run it around the rim if desired, then set it on the drink or on the rim as a final aromatic garnish.

aged gin (Towpath-style or other barrel-aged gin)

blackberry puree

simple syrup (1:1)

orange liqueur (optional, to round and sweeten)

Angostura or barrel-aged aromatic bitters

ice (for shaking and serving)

fresh blackberries

Combine equal parts honey and warm water (for example 1/4 cup honey + 1/4 cup warm water) in a small jar. Stir or shake until fully combined and fluid. Cool to room temperature before using. Stores refrigerated for up to 2 weeks.

Make honey syrup (if not ready)

Add 2 oz London dry gin, 0.75 oz fresh lemon juice, and 0.75 oz honey syrup into a cocktail shaker.

Fill the shaker with ice (about 6 standard ice cubes).

Dry shake (no ice) for 8–10 seconds if you want a silkier texture and slight foam, then add ice and shake hard for 12–15 seconds total. If not dry shaking, simply shake vigorously with ice for 15–20 seconds until the shaker is very cold to the touch.

Fill a chilled coupe or a rocks glass with fresh ice (4 cubes) if serving on the rocks. For a classic 'knees' serve, strain into a chilled coupe without ice.

Double-strain the cocktail through a fine mesh strainer into the prepared glass to remove small ice chips and any foam.

Express a lemon twist over the drink by holding the twist over the glass and giving it a firm squeeze to release the oils, then rub the rim lightly and drop it into the drink, or float a lemon wheel on top.

Optionally slap a sprig of fresh thyme between your palms to release aromatics and rest it on the drink as a fragrant garnish.

honey syrup (1:1 honey and water)

ice (for serving)

lemon wheel or twist

optional fresh thyme or edible flower

Crush cardamom pods gently with the flat of a knife or a mortar and pestle to open them and expose the seeds — no need to grind them fine.

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Add the cracked cardamom pods and optional lemon zest.

Bring the mixture just to a simmer, stirring until the sugar dissolves. Do not let it come to a rolling boil — a gentle simmer for 3–4 minutes is enough to extract the cardamom flavor.

Remove the pan from heat, cover, and let steep for 20–30 minutes for a more pronounced cardamom note.

Strain the syrup through a fine-mesh strainer or cheesecloth into a clean jar, pressing on the solids to extract liquid. Discard solids.

Cool to room temperature, then refrigerate. Syrup will keep in the refrigerator for up to 2 weeks.

Fill a Collins glass (or highball) with ice to chill it thoroughly.

In a cocktail shaker add 2 oz gin, 0.75 oz fresh lemon juice, and 0.75 oz cardamom simple syrup. Fill the shaker with ice.

Shake vigorously for 10–12 seconds until the shaker is well-chilled (this both dilutes and aerates the mix).

Strain the shaken mixture into the prepared Collins glass over fresh ice (serve either in the glass or over crushed ice depending on preference).

Top with about 3 oz chilled club soda. Give a gentle stir (1–2 rotations) to integrate soda without flattening it.

Garnish with a lemon wheel on the rim and a cracked green cardamom pod on top (release aroma by gently slapping the lemon wheel or warming the cardamom between your palms).

Serve immediately with a straw or long spoon.