Arrested   Development

Art by Joey Spiotto of


Debute:   Jul 21, 2018
Event:   What The Funk 2
Location:   Sierra & Eric's

Menu Art

Art by Joey Spiotto of


Flaming Banana Stand
"Let's burn this son of a bitch." Garnished with a chocolate coin, because there's always money in the banana stand.
Mr. F. (Frangelico), Brandy, Stroh 160, Frozen Banana, Ice Cream Sandwich, Fire

Boyfights 2 (Too Old to Breast Feed)
Tow brothers face off in this clarified milk PUNCH.
Bowman Brothers Small Batch Bourbon, Christian Brothers Brandy, Green Tea, Ginger, Grapefruit, Lemon, Simple Syrup, Milk, Illusion

Loose Seal
In memory of Buster's left hand: Black Seal rum paired with Left Hand Chai Milk Stout Nitro. You'll be hooked! Lucille approved. Served in a bow tie.
Goslings Black Seal Rum, Left Hand Chai Milk Stout Nitro, Mississippi Mud Mocha Java Espresso, Heavy Cream, Xocolatl Mole Bitters, Demerara Syrup, Vertigo

A Bounty Hunter Manhattan in a ball of ICE. "You can't have a party without ICE."
Michter's Small Batch Rye Whiskey, Carpano "Antica Formula" Vermouth, Luxardo Marashino Liqueur, Marasca Cherries, Hammer

Hot Ham Water
A barrel aged cocktail with a smack of ham.
Pig's Nose Scotch, Ol' Major Bacon Bourbon, Punt e Mes, Laphroaig, Angostura Bitters, Mrs. Piggy Peppercorn Bacon Bitters, Time

A cocktail that's only legal in Mexico. Ballers only, no chickens.
El Buho Mezcal, Mexican Sweet Corn, Lime, Agave Nectar, Epazote Leaves, Sal De Gusano, Burns


Flaming Banana Stand

Glass: Coupe
Ice: No
Garnish: Chocolate Coin

  • 1-1/2 oz Brandy
  • 1/2 oz Frangelico
  • 3/4 oz Water
  • 1 barspoon Stroh 160
  • 1/2" Ice Cream Sandwich
  • 6 Frozen Banana slices (1/4")
  • 6 Ice Cubes
  1. Add all ingredients except Stroh 160 to a nutribullet (or blender). Blend!
  2. Pour into a coupe.
  3. Use barspoon to add a Stroh 160 float.
  4. Light Stroh on fire and spritz with orange twist.
  5. Stir to extinguish and garnish.

Boyfights 2 (Too Old to Breast Feed)

Glass: Snifter
Ice: No
Garnish: Edible Flower

  • 1-1/2 part Christian Brothers Brandy
  • 1/2 part Bowman Brothers Bourbon
  • 1 part Green Tea
  • 1 part Grapefruit Juice
  • 1/2 part Lemon Juice
  • 1/2 part Ginger Juice
  • 1/2 part Simple Syrup*
  • 1-1/2 parts Whole Milk
  1. Combine all ingredients except milk, then pour the mixture into the cold milk.
  2. Refrigerate 12-24 hours, swirling the mixture occasionally when there is seperation.
  3. Filter through a coffee filter. It will take a long time. Resist the temptation to replace or empty the coffee filter. It's the curds that are doing the filtering more than the coffee filter.
  4. Bottle & refrigerate.

Simple Syrup:

  • 1 part Water
  • 1 part Sugar
  1. Combine water & sugar in a sauce pan.
  2. Heat & stir until dissolved, then chill.

Loose Seal

Glass: Coupe
Ice: No
Garnish: None

  • 1-1/2 oz Goslings Black Seal Rum
  • 1 oz Mississippi Mud Mocha Java Espresso (chilled)
  • 1/2 oz Demerara Syrup*
  • 1/2 oz Heavy Cream
  • 4 drops Xocolatl Mole Bitters
  • Left Hand Chai Milk Stout Nitro
  1. Combine all ingredients except beer into a mixing tin with ice. Shake!
  2. Strain into a coupe and top with beer.

Demerara Syrup:

  • 1 part Demerara/Turbinado Sugar
  • 1 part Water
  1. Combine water & sugar in a sauce pan.
  2. Heat & stir until dissolved, then chill.


Glass: Martini (Stainless)
Ice: Hollow Sphere
Garnish: Luxardo Marasca Cherries

  • 2-1/2 oz Michter's Rye Whiskey
  • 3/4 oz Carpano Antica Formula Vermouth
  • 1 dash Luxardo Maraschino Liqueur
  1. Combine all ingredients and inject into a hollow ice sphere*.
  2. Put a barspoon of Luxardo cherry juice in the bottom of a martini glass.
  3. Add ice ball cocktail and 2 Luxardo cherries.
  4. Serve with a tiny hammer.

Hollow Ice Sphere:

  • Water
  • Ice Sphere Mold
  1. Fill ice sphere mold. Freeze 1.5 hours.
  2. Flip mold and freeze for another 1.5 hours.
  3. Use a drill or soldering iron to create a small hole.
  4. Use a syringe to extract water.
  5. Put the hollow ice sphere back in the freezer until ready to use.
  6. Note: Adjust times based on your freezer settings.
  7. Note: Place cocktail in freezer and chill before injection.

Hot Ham Water

Glass: Rocks
Ice: Large Cube
Garnish: Cayenne Candied Bacon*

  • 1-1/2 oz Ol' Major Bacon Bourbon
  • 1/2 oz Pig's Nose Scotch
  • 1/2 oz Punt e Mes
  • 1 barspoon Laphroaig 10
  • 3 dashes Angostura Bitters
  • 2 drops Mrs. Piggy Peppercorn Bacon Bitters.
  1. Combine all ingredients in a charred oak barrel. Age for 3-5 weeks, tasting often.
  2. Decant 2 oz into a mixing glass with ice. Stir!
  3. Strain into a rocks glass and garnish.
  4. Note: The quantities above are for a single un-aged cocktail. Multiply those amounts to fill your oak barrel.

Cayenne Candied Bacon:

  • 1/2 cup Brown Sugar
  • 1 tablespoon Chili Powder
  • 1/2 teaspoon Cayenne Pepper
  • Bacon
  1. Mix spices.
  2. Press bacon into spice mix to coat.
  3. Bake for 20-ish minutes at 350°.


Glass: Coupe
Ice: No
Garnish: Epazote Leaf

  • 2 oz El Buho Mezcal
  • 1-1/2 oz Corn Juice*
  • 3/4 oz Lime Juice
  • 1/3 oz Agave Nectar
  • 2 Epazote Leaves
  • Sal De Gusano
  1. Put mezcal and epazote leaves in a mixing tin and muddle.
  2. Add remaining ingredient to tin with ice. Shake!
  3. Double strain into a coupe and garnish.

Corn Juice:

  • 2 ears Corn
  • 1 cup Water
  1. Roast 2 ears of corn in the oven. Allow to cool and cut off kernels.
  2. Add kernels and 1 cup of water to a blender and blend until completely smooth.