Know Thyself

-3/4 oz Sazerac 6 year rye
-3/4 oz Cruzan Single Barrel rum
-3/4 oz Paul Masson brandy
1 tsp 2:1 demarara syrup
16 drops Smith-house Berber bitters

Combine and quickly stir with ice, making sure not to dilute the mixture too much.

Vermouth julep

3 oz vermouth (Carpano Antica Formula)
1 tsp demarara syrup
mint leaves

Muddle mint and syrup in the bottom of a julep cup; then add crushed ice and vermouth. Stir. Garnish with mint sprigs.

Pimm's Highball Smash

2 oz Pimm's No. 1 liqueur
1/2 tsp demarara syrup
2 dashes Bitter Cube lemon tree bitters
10 mint leaves
soda water

Muddle mint with syrup, then add bitters and Pimm's.  Stir with ice, and strain into a highball glass with ice.  Garnish with a sprig of mint.

Demarara syrup

1 cup demarara sugar
1/2 cup water

Combine over medium heat and stir until crystals are dissolved. Reduce heat and slow boil for approximately 30 seconds. Remove from heat and store in the refrigerator for up to several weeks.