One inventive and delicious alternative to an open bar is to ask your bartender to invent two signature cocktails, his & hers, that match your theme and personality. Here, we offer a couple of pretty and tasty options from the bar talent at Cooper Lounge at Union Station.

Photography by Annette Slade



Something Bluegrass
by Sara Timmer

2 ouncesTempleton Rye
3⁄4 ounce lemon juice
1⁄2 ounce honey
1⁄2 ounce fresh blueberry juice
2 dashes rhubarb bitters Black iced tea

Shake first five ingredients and pour over crushed ice.Top with tea. Garnish with blueberries and lemongrass.


by Tony Meza

3⁄4 ounce Dickel No. 8 Whisky
3⁄4 ounce Leopold Bros. Three Pins Alpine Herbal Liqueur
3⁄4 ounce Germain-Robin Apple Brandy
3⁄4 ounce apple cider 1⁄2 ounce simple syrup 1⁄4 ounce lemon juice

Shake vigorously and strain into a glass. Garnish with an apple slice.




Beauty & the Bee
by Sara Timmer

11⁄2 ounces gin
1⁄2 ounce Lillet Blanc
1⁄2 ounce crème de violette 3⁄4 ounce lemon juice
1⁄4 ounce honey
1 egg white

Do a dry shake (no ice) with all ingredients. Shake with ice and serve. Garnish with two dashes of chamomile bitters.


Humo Sour
by Tony Meza

1⁄2 ounce Shrub & Co. Spicy Ginger Shrub
3⁄4 ounce lime juice
1⁄2 ounce simple syrup
1 egg white
2 ounces of Don Amado Rústico Mezcal

Before adding the mezcal, do a vigorous dry shake (first four ingredients, no ice). Add mezcal. Shake, double strain into a glass and garnish with a lime twist.