Are you 21 and over?

yes no

By submitting your request, you are agreeing to the user terms and conditions of this website. © Copyright 2011 Haas Brothers, San Francisco, CA. All rights reserved. All trademarks are the property of their respective owners.


facebook twitter


Adapted from a recipe by Buffalo LoGrasso, Cotogna, San Francisco.

2 oz Cyrus Noble bourbon
1/2 oz Gran Classico bitter
2 dashes Urban Moonshine maple bitters
1 barspoon grade B maple syrup

Shake with ice and strain into a cocktail glass, garnish with an orange zest.

Matcha Mint Julep

Adapted from a recipe by Bojan Gourmet

2 oz Cyrus Noble bourbon
1 teaspoon matcha (fine green tea)
1 1/2 oz cool water
5 or 6 fresh spearmint leaves, plus a few sprigs for garnish
1 tablespoon sugar
1 tablespoon fresh lemon juice

Place the all the ingredients into a shaker, lightly muddle, shake with big ice and double strain into ice filled Collins glass and garnish with a few mint leaves.

Frisco Sour

2 oz Cyrus Noble bourbon
1 oz Benedictine
1/2 oz lemon juice
1/4 oz lime juice

Shake well with ice and double strain in to a cocktail glass.

Garnish with a lemon twist.

Apple Crisp

Adapted from a recipe served at The Alley in Tulsa

1 oz Laird’s Applejack
1 oz infused Cyrus Noble bourbon
3/4 oz Lemon Juice
3/4 oz Honey Syrup (50% honey, 50% water)

Shake and strain onto fresh ice, top with splash soda water.

* Infuse bourbon made by soaking 1/4 cup smashed cardamom pods in 1 cup bourbon for 1 1/2 hrs

Heaven’s Gold

2 oz Cyrus Noble BBN
5 dashes peach bitters
½ oz all spice simple syrup
Lemon twist

Served over ice in Absinthe rinse bucket

Brown Derby

2 ounces Cyrus Noble bourbon
1 ounce fresh grapefruit juice
1/2 ounce honey

Shake over ice, and double strain into a martini glass.

Cocktail credit note: Classic cocktail recipe, circa 1930, served today by Jeff Lauer, Park Tavern

The Noble Exchange Cocktail

1½ oz Cyrus Noble BBN
½ oz  sweet vermouth
¼ oz maraschino liqueur
2 dashes Angostura bitters

Stir all ingredients with ice and serve in a rocks glass with an orange peel twist.

Cyrus Noble Blackberry Lemonade

2 oz Cyrus Noble Bourbon
1 oz Lemon Juice
1 oz Leopold’s Rocky Mountain Blackberry Liquor
1/2 oz Gum Syrup (Small Hand Foods)
3 oz Seltzer

Shake all ingredients but seltzer with ice. Add seltzer, then strain into an ice-filled Collins glass and garnish with a mint sprig.

from Ryan Fitzgerald, San Francisco