Cocktail Recipes

Recipe

2 oz El Ateo Blanco Still Strength · ¾ oz fresh lime juice · ½ oz agave nectar · 2 thin slices cucumber · Muddle cucumber gently, shake all ingredients with ice, double-strain into a coupe, garnish with a cucumber ribbon.

Recipe

2 oz Keeper's Heart Irish + Bourbon Cask Strength · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel over the glass, garnish with the peel and a brandied cherry.

Recipe

2 oz Glen Moray 18 · 4 oz chilled sparkling water · Build in a tall glass over ice, stir gently, garnish with a lemon twist.

Recipe

2 oz Legent Bourbon · 0.75 oz Lustau East India Solera Sherry · 0.25 oz honey syrup · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with an expressed orange peel

Recipe

2 oz New Riff Kentucky Wild Gin · ¾ oz fresh lemon juice · ½ oz wildflower honey syrup (1:1) · 2 dashes celery bitters · Shake with ice, strain into a coupe, garnish with a lemon twist and a sprig of fresh thyme.

Recipe

2 oz El Amparo Rum · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.25 oz rich demerara syrup · Shake with ice, strain into a coupe, garnish with a thin orange wheel

Recipe

2 oz The Dubliner 6yr Cask Strength · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 4 oz hot water · Garnish with a cinnamon stick and lemon wheel

Recipe

2 oz Long Pond ITP 15yr · 0.5 oz allspice dram · 0.5 oz fresh lime juice · 0.25 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a flamed orange peel

Recipe

2 oz Rebel 100 · 0.75 oz apple cider syrup · 0.5 oz lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a thin apple slice.

Recipe

2 oz Cadenhead's Old Raj Dry Gin · 0.75 oz honey syrup (2:1) · 0.75 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist and a single saffron thread.

Recipe

2 oz Siete Leguas 70th Anniversary Criollos Blanco · 0.75 oz fresh lime juice · 0.5 oz raw honey syrup · 2 dashes celery bitters · Shake with ice, strain into a coupe, garnish with a thin lime wheel and a pinch of flaky salt

Recipe

2 oz The Glenturret 10yr Peated · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 4 oz hot water · Garnish with a lemon wheel and cinnamon stick

Recipe

1.5 oz Ford's Officers' Reserve · 0.75 oz Amontillado sherry · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (1:1) · Stir sherry and honey syrup, then shake all with ice · Strain into a coupe · Garnish with a lemon twist

Recipe

2 oz Kinahan Small Batch Irish Whiskey · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 dash Angostura bitters · Dry shake with egg white, then shake with ice · Strain into a coupe · Garnish with a lemon twist

Recipe

2 oz Manuscrito Tequila Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling mineral water · Build over ice in a tall glass, stir gently, garnish with a grapefruit wheel and a pinch of flaky salt on the rim

Recipe

2 oz Pinhook 7 Year · 0.75 oz apple cider syrup · 0.5 oz lemon juice · 2 dashes Angostura bitters · Shake and strain into a coupe, garnish with a thin apple slice.

Recipe

2 oz Dakabend Oaxacan Pot Still Rum · 1 oz fresh lime juice · 0.75 oz piloncillo syrup · Shake hard with ice · Double strain into a chilled coupe · Garnish with a lime wheel

Recipe

2 oz Smokeye Hill Heirloom Blue Corn Barrel Proof · 1 barspoon demerara syrup · 3 dashes mole bitters · Build over a large ice cube in a rocks glass · Express an orange peel over the surface and garnish

Recipe

2 oz Pearse Cooper's Select · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz G4 High Proof Blanco · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes saline solution (20%) · Shake hard with ice, strain into a chilled coupe, garnish with a lime wheel dusted in Tajín.

Recipe

2 oz Bareksten Botanical Norwegian Gin · 0.75 oz blanc vermouth · 0.25 oz yellow Chartreuse · 2 dashes celery bitters · Stir over ice, strain into a chilled coupe, express a grapefruit peel over the surface and discard.

Recipe

2 oz Three Roll Estate Rhum Agricole · 0.5 oz fresh lime juice · 0.25 oz cane syrup · Stir gently in a rocks glass, add a single large ice cube, garnish with a lime disc

Recipe

2 oz Dalwhinnie Distillers Edition · 0.75 oz pear liqueur · 0.5 oz lemon juice · 0.25 oz honey syrup · Shake with ice, strain into a chilled coupe, garnish with a thin pear slice.

Recipe

2 oz Clydeside Napier · 4 oz chilled soda water · 1 barspoon honey syrup · Express a lemon peel over the glass · Build in a tall glass over ice and stir gently

Recipe

2 oz KoHana KOHO Barrel Aged · 0.5 oz fresh lime juice · 0.25 oz cane syrup · Build in a rocks glass, stir with a single large ice cube, garnish with a disk of lime

Recipe

2 oz Bosque Nativo Patagonian Gin · ¾ oz fresh lemon juice · ½ oz simple syrup · 3 oz chilled soda water · Stir gin, lemon, and syrup with ice in a Collins glass, top with soda, garnish with a long grapefruit twist and a sprig of rosemary.

Recipe

2 oz High Wire Jimmy Red Bourbon · 1 barspoon sorghum syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel and garnish

Recipe

2 oz Kavanagh Single Malt · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · 2 dashes celery bitters · Shake with ice, strain into a coupe, garnish with a lemon twist and a sprig of fresh thyme.

Recipe

2 oz Santanera Tahona Blanco · ¾ oz fresh lime juice · ½ oz agave nectar · 2 thin slices cucumber · Pinch of flaky sea salt · Muddle cucumber gently, shake all ingredients with ice, strain into a rocks glass over a large cube, garnish with a cucumber ribbon and a crack of black pepper.

Recipe

2 oz J.J. Corry The Flintlock · 4 oz chilled sparkling water · 1 barspoon raw honey syrup · 2 dashes Angostura bitters · Build over ice in a tall glass, stir gently, garnish with a lemon twist

Recipe

2 oz Wray & Nephew Overproof Rum · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice · Double-strain into a chilled coupe · Garnish with a spent lime shell

Recipe

2 oz Shot Tower Skeleton Spirit Gin · 0.75 oz fresh lemon juice · 0.5 oz Demerara syrup · 2 dashes Angostura bitters · Shake hard with ice, strain into a coupe, garnish with a long lemon twist expressed over the surface

Recipe

2 oz Corralejo Añejo · 0.5 oz piloncillo syrup · 2 dashes mole bitters · 1 dash Angostura · Stir over a large ice cube, express an orange peel and drop it in.

Recipe

2 oz Sagamore Spirit Double Oak Rye · 0.75 oz sweet vermouth · 0.25 oz Cynar · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a brandied cherry.

Recipe

1.5 oz Barrell Private Release Single Barrel Rum · 0.75 oz cold brew coffee concentrate · 0.5 oz demerara syrup · 2 dashes mole bitters · Stir over ice, strain into a coupe, garnish with an expressed orange peel.

Recipe

2 oz Natterjack Cask Strength · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (2:1) · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz City of London Dry Gin · ¾ oz fresh lemon juice · ½ oz simple syrup · 3 oz chilled soda water · Shake gin, lemon, and syrup with ice · Strain into a tall Collins glass over fresh ice · Top with soda · Garnish with a long lemon twist spiraling upward inside the glass

Recipe

2 oz Kings County Bottled in Bond Bourbon · 0.75 oz sweet vermouth · 0.25 oz Averna amaro · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a brandied cherry

Recipe

2 oz The Glenrothes 18 Year Old · 0.5 oz Pedro Ximénez sherry · 2 dashes orange bitters · Express an orange peel over the glass · Stir with ice and strain into a coupe, garnish with the orange twist

Recipe

2 oz Volans Reposado · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lime wheel and a cinnamon stick laid across the rim

Recipe

2 oz Ten To One 17 Year Single Cask Reserve Rum · 0.5 oz Pedro Ximénez sherry · 0.25 oz demerara syrup · 2 dashes Angostura bitters · Stir over a large ice cube, strain into a rocks glass over fresh ice, garnish with a flamed orange peel

Recipe

2 oz Hidden Barn 6yr Wheated Bourbon · 0.5 oz Grade B maple syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel over the surface, garnish with a flamed orange twist

Recipe

2 oz Lágrimas Del Valle Reposado · 0.75 oz fresh lime juice · 0.5 oz raw honey syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a thin orange wheel.

Recipe

1.5 oz Berkshire Mountain Distillers Barreled Ethereal Gin · 1 oz Carpano Antica Formula sweet vermouth · 0.75 oz Campari · Stir over ice for 30 seconds · Strain into a rocks glass over a large ice cube · Garnish with a flamed orange peel

Recipe

2 oz Sailors Home Haven · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz GlenDronach Cask Strength · 0.5 oz Pedro Ximénez sherry · 2 dashes chocolate bitters · Stir over a single large ice cube and garnish with a flamed orange peel.

Recipe

2 oz Bladnoch 13 Year · 4 oz chilled soda water · 0.25 oz honey syrup · Lemon twist garnish · Build over tall ice, stir gently, express lemon twist over surface

Recipe

2 oz Cayéya Single Barrel Reposado · 0.25 oz agave nectar · 2 dashes Angostura bitters · 1 dash orange bitters · Build in rocks glass over a large ice cube · Garnish with a flamed orange peel

Recipe

1.5 oz Rolling Fork Amburana Odyssey Small Batch Rum · 0.5 oz allspice dram · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · Shake with ice, strain into a coupe · Garnish with a cinnamon stick and expressed orange peel

Recipe

2 oz Leopold's Small Batch Gin · 0.75 oz Dolin Blanc vermouth · 0.5 oz St-Germain · 2 dashes lavender bitters · Stir with ice, strain into a coupe, garnish with an orange twist.

Recipe

2 oz Lux Row Four Grain Double Barrel · 0.75 oz Licor 43 · 0.25 oz Cynar · 2 dashes orange bitters · Stir with ice, strain into a rocks glass over a large cube, express an orange peel.

Recipe

2 oz Concannon Irish Whiskey · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz Kilbrin Sherry Cask · 0.75 oz fresh lemon juice · 0.5 oz apple cider syrup (1:1 cider reduced with demerara sugar) · 1 dash Angostura bitters · Dry shake with egg white, then shake with ice · Strain into a coupe · Garnish with a thin apple fan and freshly grated nutmeg

Recipe

1.5 oz Hillrock Pinot Noir Finished Bourbon · 1 oz Campari · 1 oz sweet vermouth · Stir over ice, strain into a rocks glass with a large cube · Garnish with an orange twist and a brandied cherry

Recipe

2 oz Paladar Reposado Tempranillo Finish · ¾ oz spiced pear syrup · ¾ oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a thin pear fan and a cinnamon stick

Recipe

2 oz Lochlea Cask Strength · 0.5 oz apple cider syrup · 2 dashes Angostura bitters · 1 dash walnut bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with a thin apple fan and a cinnamon stick

Recipe

2 oz Penny Blue XO · 0.75 oz fresh lemon juice · 0.5 oz cinnamon syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a dehydrated orange wheel and a cinnamon stick

Recipe

2 oz Matsui "The Hakuto" Gin · 0.75 oz fresh lemon juice · 0.5 oz pear simple syrup · 2 dashes Angostura bitters · Top with chilled soda water · Build in a Collins glass over ice, stir gently, garnish with a thin pear slice and a sprig of thyme

Recipe

2 oz Port Askaig 17yr · 4 oz chilled sparkling water · 0.25 oz honey syrup · Expressed lemon peel · Build over tall ice, stir gently, garnish with lemon twist

Recipe

2 oz Panama Pacific 9 Year Old Rum · 0.75 oz fresh lime juice · 0.5 oz raw honey syrup (1:1) · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a dehydrated lime wheel

Recipe

2 oz Wathen's Single Barrel Bourbon · 0.75 oz fresh apple cider · 0.5 oz honey syrup (1:1) · 2 dashes Angostura bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with a thin apple slice and cinnamon stick.

Recipe

2 oz Alma del Jaguar Reposado · ¾ oz fresh lime juice · ½ oz raw honey syrup · ¼ oz Grand Marnier · Shake with ice, strain into a rocks glass over a large cube, garnish with a dehydrated orange wheel and a cinnamon stick.

Recipe

2 oz Ki No Tou Kyoto Old Tom Gin · 0.75 oz fresh yuzu or Meyer lemon juice · 0.5 oz honey syrup (2:1) · 2 dashes aromatic bitters · Shake with ice, strain into a coupe, garnish with a thin lemon wheel and a sprig of thyme

Recipe

2 oz Jack Ryan Beggars Bush 12 Year Old · 0.5 oz honey syrup (1:1) · 0.25 oz fresh lemon juice · 4 oz chilled sparkling apple cider · Build whiskey, honey syrup, and lemon in a tall glass over ice, top with sparkling cider, stir gently, garnish with a thin apple slice.

Recipe

2 oz Method and Madness Limousin Oak Single Pot Still · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (2:1) · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz Hendrick's Flora Adora · 1 oz fresh lemon juice · 0.75 oz elderflower liqueur · 2 oz soda water · Build gin, lemon, and elderflower in a Collins glass over ice, top with soda, stir gently, garnish with an edible flower.

Recipe

2 oz R.L. Seale's 12 Year Old · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.25 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lime wheel and freshly grated nutmeg.

Recipe

2 oz James E. Pepper Barrel Proof Bourbon · 0.5 oz dark cherry syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube in a rocks glass · Garnish with a flamed orange peel and a Luxardo cherry

Recipe

1.5 oz Amatiteña Red Wine Barrel Añejo · 0.75 oz sweet vermouth · 0.25 oz Amaro Nonino · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a Luxardo cherry and an orange twist

Recipe

2 oz Two Stacks Double Barrel Single Grain · 4 oz chilled sparkling water · 0.5 oz honey syrup · 2 dashes orange bitters · Build over ice in a tall glass, stir gently, garnish with a lemon twist

Recipe

2 oz Forthave Blue Gin · ¾ oz Dolin Blanc vermouth · 1 dash orange bitters · Stir over ice for 30 seconds · Strain into a chilled coupe · Express a lemon twist over the surface and discard

Recipe

2 oz Tequila Primo 1861 Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling mineral water · Pinch of flaky salt · Build over ice in a tall glass, stir gently, garnish with a grapefruit wedge and a sprig of fresh thyme

Recipe

2 oz Wyoming Whiskey Small Batch · 0.25 oz maple syrup · 2 dashes Angostura bitters · Stir over ice, strain into rocks glass over a large cube, garnish with orange peel.

Recipe

2 oz HSE Blanc Rhum Agricole · 1 barspoon cane syrup · 1 coin of fresh lime, pressed and dropped · Stir briefly in a rocks glass, no ice — or add a single large cube if preferred.

Recipe

2 oz Ardnamurchan Highland Single Malt · 0.75 oz fresh lemon juice · 0.5 oz heather honey syrup · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist and a sprig of thyme

Recipe

2 oz Karukera Réserve Spéciale · 0.5 oz fresh lime juice · 0.25 oz sirop de canne · A pinch of fleur de sel · Stir gently in a rocks glass, no ice — serve at room temperature to honor the agricole tradition

Recipe

2 oz Widow Jane The Vaults · 0.25 oz raw honey syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Express a wide strip of grapefruit peel over the glass and drop it in · Serve over a single large ice cube

Recipe

2 oz Wild Common Still Strength Blanco · ¾ oz fresh lime juice · ½ oz agave nectar · 2 dashes saline solution (20%) · Shake hard with ice, strain into a rocks glass over a large cube, garnish with a grapefruit twist expressed over the surface.

Recipe

2 oz Brookie's Byron Dry Gin · ¾ oz Dolin Dry Vermouth · ¼ oz Suze Gentian Liqueur · 2 dashes grapefruit bitters · Stir over ice, strain into a coupe, garnish with a long lemon twist expressed over the surface

Recipe

2 oz Greenore 8 Year Old · 4 oz chilled sparkling mineral water · 0.25 oz honey syrup · Express a lemon peel over the glass and drop in · Build in a tall glass over clear ice, stir gently once

Recipe

2 oz Watershed Guild Series Gin · ¾ oz fresh lemon juice · ½ oz honey syrup · 2 dashes grapefruit bitters · Top with club soda · Build gin, lemon, and honey syrup in a Collins glass over ice, stir gently, top with soda, garnish with a grapefruit twist and fresh thyme sprig

Recipe

2 oz Currach Atlantic Kombu Seaweed Cask · 4 oz chilled sparkling water · 1 barspoon honey syrup · Express a lemon peel over the glass · Build over ice in a tall glass, stir gently, garnish with the lemon peel and a small sprig of fresh dill

Recipe

2 oz Evan Williams 1783 · 0.75 oz sweet vermouth · 0.25 oz allspice dram · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a brandied cherry.

Recipe

2 oz Novo Fogo Silver Cachaça · ½ lime, quartered · 2 bar spoons demerara sugar · Muddle lime and sugar gently in a rocks glass · Fill with crushed ice · Stir briefly to combine · Garnish with a lime wheel and a sprig of fresh mint

Recipe

2 oz El Tequileño Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz simple syrup · Top with grapefruit soda · Build over ice in a salt-rimmed Collins glass, garnish with a grapefruit wedge.

Recipe

2 oz Scapa 16 · 0.5 oz white peach purée · 0.5 oz honey syrup · 0.25 oz fresh lemon juice · Shake with ice, strain into a rocks glass over a large cube, garnish with a lemon twist.

Recipe

2 oz Gelston's Single Malt · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

1.5 oz Highland Park Cask Strength · 0.75 oz sweet vermouth · 0.25 oz heather honey syrup · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a flamed orange peel

Recipe

2 oz Tequila Ocho Añejo 2021 · 0.25 oz agave nectar · 2 dashes mole bitters · 1 dash Angostura bitters · Stir over a large ice cube, express an orange peel over the surface, garnish with the peel and a cinnamon stick.

Recipe

2 oz Bombay Sapphire East · 0.75 oz fresh lime juice · 0.5 oz ginger syrup · Top with chilled ginger beer · Build in a copper mug over crushed ice · Garnish with a lemongrass stalk and candied ginger

Recipe

2 oz Taconic Dutchess Private Reserve · 0.75 oz fresh lemon juice · 0.5 oz maple syrup · 1 dash Angostura bitters · Dry shake with egg white, then shake with ice · Strain into a coupe · Garnish with a torched orange peel

Recipe

2 oz Goslings Family Reserve · 0.5 oz Demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel over the surface, garnish with the peel and a cinnamon stick

Recipe

2 oz Woody Creek Distillers Gin · 1 oz dry vermouth · 2 dashes grapefruit bitters · Stir over ice for 30 seconds · Strain into a chilled coupe · Express a lemon twist over the surface and drop it in

Recipe

2 oz Uruapan Charanda Blanco · ¾ oz fresh lime juice · ½ oz piloncillo syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a thin lime wheel

Recipe

2 oz Starlight Bottled in Bond · 0.25 oz apple cider syrup · 2 dashes Angostura bitters · Stir over a large ice cube, garnish with a thin apple slice.

Recipe

2 oz The Busker Single Grain Cognac Cask · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz Ungava Canadian Premium Gin · ¾ oz Dolin Dry Vermouth · ¼ oz elderflower liqueur · 2 dashes grapefruit bitters · Stir over ice for 30 seconds, strain into a chilled coupe, garnish with a twist of grapefruit peel

Recipe

2 oz Noah's Mill Bourbon · 1 bar spoon demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel and garnish with a brandied cherry.

Recipe

2 oz Egan's Conviction · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice · Strain into a coupe · Garnish with a lemon twist and two drops of Angostura bitters on the foam

Recipe

2 oz Père Labat XO · 0.5 oz fresh lime juice · 0.25 oz orgeat · 0.25 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a long lime twist and a grating of nutmeg.

Recipe

2 oz Knockando 18 · 0.5 oz honey syrup · 2 dashes orange bitters · Stir over a single large ice cube, express an orange peel and lay it across the glass

Recipe

2 oz Dos Armadillos Añejo · 0.75 oz Ancho Reyes Chile Liqueur · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Shake with ice, strain into a coupe, garnish with a dehydrated lime wheel

Recipe

2 oz Stolen Smoked Rum · 0.75 oz fresh lime juice · 0.5 oz honey syrup · 2 dashes Angostura bitters · Shake with ice, strain into a rocks glass over a large cube, garnish with a lime wheel and a cinnamon stick

Recipe

2 oz Chamucos Diablo Blanco · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes mole bitters · Shake with ice, strain into a rocks glass over a single large cube, garnish with a charred lime wheel

Recipe

1.5 oz Letherbee Autumnal Gin · 1 oz Campari · 0.75 oz Carpano Antica Formula sweet vermouth · 0.25 oz Cynar · Stir all ingredients with ice for 30 seconds · Strain into a rocks glass over a large ice cube · Garnish with a flamed orange peel

Recipe

2 oz McConnell's Sherry Cask Finish · 0.75 oz sweet vermouth · 0.25 oz cherry heering · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a flamed orange peel

Recipe

2 oz Ironroot Republic Promethean · 0.25 oz smoked demerara syrup · 3 dashes Angostura bitters · 1 dash mole bitters · Stir over a large ice cube and garnish with a flamed orange peel

Recipe

1.5 oz Laphroaig Càirdeas 2023 · 0.5 oz white port · 4 oz chilled soda water · Squeeze of lemon · Build in a tall glass over ice, stir gently, garnish with a lemon wheel and a sprig of thyme

Recipe

2 oz Montanya Oro · ¾ oz fresh lime juice · ½ oz wildflower honey syrup (1:1) · Shake hard with ice · Double strain into a chilled coupe · Garnish with a lime wheel

Recipe

2 oz Skellig Six18 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

1.5 oz Cragganmore Distillers Edition · 0.75 oz ruby port · 0.25 oz honey syrup · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a twist of orange peel

Recipe

2 oz Dulce Vida Añejo · 0.75 oz fresh orange juice · 0.5 oz agave nectar · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with an expressed orange peel

Recipe

2 oz Wilderness Trail Cask Strength Wheated Bourbon · 0.25 oz honey syrup · 2 dashes Angostura bitters · Stir over ice, strain over a large cube, garnish with an orange peel.

Recipe

2 oz Gray Whale Gin · ¾ oz fresh lime juice · ½ oz honey syrup · 2 dashes celery bitters · Shake with ice, strain into a coupe, garnish with a lime wheel and a pinch of flaky sea salt

Recipe

2 oz Facundo Eximo · 0.75 oz Pedro Ximénez sherry · 0.25 oz allspice dram · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with an expressed orange peel

Recipe

2 oz Drumshanbo Single Malt Irish Whiskey · ¾ oz honey syrup (2:1) · ½ oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist and fresh thyme sprig

Recipe

2 oz Greenhook Ginsmiths Old Tom Gin · ¾ oz Cocchi Americano · ½ oz pear liqueur · 2 dashes orange bitters · Stir over ice, strain into a coupe, garnish with a thin pear slice and a lemon twist

Recipe

2 oz Don Julio 70 · ¾ oz fresh lemon juice · ½ oz honey-ginger syrup · 2 dashes orange bitters · Shake with ice, strain into a chilled coupe · Garnish with a thin pear slice

Recipe

2 oz Angel's Envy Rye · 0.75 oz Demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into a rocks glass with a large cube, express an orange peel.

Recipe

2 oz Barr an Uisce Wicklow Rare · 0.75 oz Aperol · 0.5 oz fresh lemon juice · 0.25 oz honey syrup · Shake with ice, strain into a coupe, garnish with a grapefruit twist

Recipe

2 oz Esperanto Añejo · 0.75 oz Amaro Montenegro · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Shake with ice, strain into a coupe, garnish with a grapefruit twist.

Recipe

2 oz Italicus Rosolio di Bergamotto · 3 oz dry Prosecco · 1 oz soda water · Build in a wine glass over ice · Garnish with a green olive and a twist of bergamot or lemon peel

Recipe

2 oz Carúpano Reserva Limitada 18 · 0.5 oz Averna Amaro · 0.25 oz cacao nib syrup · 2 dashes orange bitters · Stir over ice, strain into a coupe, express an orange peel and garnish.

Recipe

2 oz George Dickel 8 Year Old · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with an orange twist.

Recipe

2 oz Damoiseau VSOP · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.25 oz cane syrup · Shake with crushed ice · Pour into a rocks glass · Garnish with a lime wheel and freshly grated nutmeg

Recipe

2 oz Bushmills Original · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

3 oz Sipsmith London Cup · 4 oz chilled English sparkling wine or lemonade · 1 oz fresh strawberry purée · Muddle fresh mint and cucumber in the glass · Build over ice in a tall glass · Garnish with a long cucumber ribbon and a sprig of borage

Recipe

2 oz Benchmark Old No. 8 · 0.75 oz honey syrup (1:1) · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Stir honey syrup with bourbon to dissolve, add lemon and bitters, shake with ice, strain into a rocks glass over a large cube, garnish with a lemon twist.

Recipe

2 oz Orendain Ollitas Reposado · ¾ oz fresh lime juice · ½ oz honey syrup (2:1) · 2 dashes celery bitters · Shake with ice, strain into a chilled coupe, garnish with a thin cucumber ribbon.

Recipe

2 oz Corazón Añejo · 0.25 oz agave nectar · 2 dashes Angostura bitters · 1 dash orange bitters · Stir with ice, strain over a large cube, garnish with a flamed orange peel

Recipe

2 oz Kōloa Kaua'i Dark Rum · 1 oz fresh lime juice · 0.75 oz orange curaçao · 0.5 oz orgeat · 0.25 oz demerara syrup · Shake with ice, pour over crushed ice, garnish with a spent lime shell and mint sprig.

Recipe

2 oz Dunville's Three Crowns Vintage Blend · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Stir honey syrup and whiskey until dissolved, add lemon and bitters, shake with ice, strain into a coupe · Garnish with a lemon twist

Recipe

2 oz Royal Lochnagar 12 · 0.5 oz honey syrup · 0.25 oz Amaro Montenegro · 2 dashes orange bitters · Stir over ice, strain into a coupe, express an orange peel and lay it across the rim.

Recipe

1½ oz Ableforth's Bathtub Old Tom · 1½ oz sweet vermouth · ¼ oz maraschino liqueur · 2 dashes orange bitters · Stir with ice, strain into a chilled coupe, garnish with a flamed orange peel.

Recipe

2 oz Chattanooga Whiskey 111 · 0.75 oz sweet vermouth · 0.25 oz Averna amaro · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with an orange peel.

Recipe

2 oz Clynelish Distillers Edition · 0.5 oz honey syrup · 0.25 oz Amaro Montenegro · 2 dashes orange bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with an orange twist expressed over the surface

Recipe

2 oz Liberator Gin · ¾ oz Dolin Blanc vermouth · ½ oz fresh lemon juice · ¼ oz honey syrup · 2 dashes celery bitters · Shake with ice, strain into a coupe, garnish with a lemon twist and a sprig of fresh thyme

Recipe

2 oz Tres Agaves Añejo · 0.75 oz Ancho Reyes · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Shake with ice, strain into a coupe, garnish with a dehydrated lime wheel dusted with smoked salt.

Recipe

2 oz Joseph Magnus Straight Bourbon · 0.5 oz Averna amaro · 0.25 oz demerara syrup · 2 dashes Angostura bitters · Stir over ice, strain into a chilled coupe, garnish with a flamed orange peel

Recipe

2 oz Depaz XO · 0.5 oz coffee liqueur · 0.25 oz orgeat · 2 dashes Angostura bitters · Stir over a large rock, express an orange peel and lay it across the glass

Recipe

2 oz The Irishman Single Malt · ¾ oz honey syrup · ½ oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Uncle Val's Restorative Gin · ¾ oz fresh lemon juice · ½ oz lavender honey syrup (1:1 honey infused with dried lavender) · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a sprig of fresh lavender.

Recipe

2 oz Richland Single Estate Old Georgia Rum · 1 barspoon Demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube · Garnish with an expressed orange peel

Recipe

2 oz Rabbit Hole Heigold · 0.25 oz demerara syrup · 3 dashes Angostura bitters · Stir over ice, strain over a large cube, express an orange peel.

Recipe

2 oz Pueblo Viejo Orgullo Añejo · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a thin orange wheel.

Recipe

2 oz Roe & Co Cask Strength · 0.75 oz sweet vermouth · 0.25 oz Bénédictine · 2 dashes orange bitters · Stir over ice, strain into a coupe, garnish with an orange twist

Recipe

2 oz Genius Gin Original · ¾ oz fresh lime juice · ½ oz simple syrup · 2 dashes grapefruit bitters · Shake with ice, strain into a chilled coupe, garnish with a lime wheel

Recipe

2 oz El Dorado Single Still Versailles 2009 · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lime wheel

Recipe

2 oz Arette Blanco · 0.75 oz fresh lime juice · 0.5 oz fresh grapefruit juice · 0.5 oz agave nectar · Top with grapefruit soda · Build over ice in a salt-rimmed highball glass.

Recipe

2 oz Coppercraft Blend of Straight Bourbon Whiskeys · 0.5 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube and garnish with a wide strip of orange peel, expressed and torched

Recipe

2 oz Inchmurrin 18 · 4 oz chilled sparkling water · 1 tsp raw honey syrup · expressed lemon peel · Build over a single large ice column in a tall glass, stir gently, and garnish with the lemon twist.

Recipe

2 oz Slane Triple Casked · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

2 oz Compass Box The Peat Monster · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a torched lemon wheel

Recipe

1.5 oz Clase Azul Añejo · 0.75 oz amaro (Averna) · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with a flamed orange peel

Recipe

2 oz Tullamore D.E.W. Phoenix · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Stir with ice, strain into a rocks glass over a large cube, garnish with a charred lemon wheel

Recipe

2 oz Angostura 1919 · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a torched orange peel.

Recipe

2 oz Bimini Barrel Aged Gin · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (1:1) · 2 dashes Angostura bitters · Shake with ice, strain into a coupe · Garnish with a torched lemon wheel

Recipe

2 oz Frey Ranch Barrel Strength Bourbon · 1 barspoon demerara syrup · 2 dashes Angostura bitters · 1 dash black walnut bitters · Stir over a large ice cube · Express an orange peel and lay it across the rim

Recipe

2 oz Transcontinental Rum Line Fiji 2014 · ¾ oz fresh lime juice · ½ oz coconut cream · ½ oz honey syrup · 2 dashes Angostura bitters · Shake hard with ice, double strain into a chilled coupe, garnish with a thin lime wheel.

Recipe

2 oz Loch Lomond 12 · 0.75 oz fresh lemon juice · 0.5 oz heather honey syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist

Recipe

1.5 oz Herradura Selección Suprema · 0.5 oz Pedro Ximénez sherry · 2 dashes chocolate bitters · 1 dash orange bitters · Stir over ice for 30 seconds · Strain into a coupe · Garnish with an expressed orange peel

Recipe

2 oz Dorothy Parker Gin · ¾ oz Dolin Dry Vermouth · ½ oz fresh lemon juice · ¼ oz elderflower liqueur · Shake with ice, double strain into a chilled coupe · Garnish with a lemon twist

Recipe

2 oz New Riff Bourbon · 1 oz sweet vermouth · 0.75 oz Campari · 1 dash orange bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with an orange twist.

Recipe

2 oz Green Spot Château Léoville Barton · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 0.25 oz crème de cassis · Dry shake, then shake with ice · Strain into a coupe · Garnish with a lemon twist and a few drops of cassis

Recipe

2 oz Don Q Reserva de la Familia Serralles · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash mole bitters · Stir over a large ice cube, express an orange peel over the surface, garnish with the peel and a brandied cherry

Recipe

2 oz Caol Ila 18 · 4 oz chilled soda water · 1 barspoon honey syrup · Express a lemon peel over the glass · Build in a tall glass over a single large ice column · Garnish with lemon twist

Recipe

2 oz Balcones True Blue Cask Strength · 0.5 oz demerara syrup · 2 dashes mole bitters · 1 dash Angostura bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with a torched orange peel

Recipe

2 oz Collective Arts Artisanal Dry Gin · 0.75 oz fresh grapefruit juice · 0.5 oz honey syrup · 0.25 oz Campari · Shake with ice, strain into a coupe, garnish with a torched grapefruit peel and a crack of black pepper

Recipe

2 oz Proclamation Blended Irish Whiskey · 0.5 oz honey syrup · 4 oz chilled soda water · Lemon twist garnish · Build whiskey and honey syrup over ice in a tall glass, top with soda, stir gently, express lemon twist over the surface.

Recipe

2 oz Espolòn Añejo Cristalino · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes mole bitters · Shake with ice, strain into a coupe, garnish with a flamed orange peel

Recipe

2 oz Hyde No. 4 · 0.75 oz banana liqueur · 0.5 oz fresh lime juice · 0.25 oz demerara syrup · Shake with ice, strain into a coupe, garnish with a dehydrated lime wheel

Recipe

2 oz Casa Dragones Añejo Barrel Blend · 0.5 oz Pedro Ximénez sherry · 2 dashes mole bitters · Express an orange peel over the glass · Stir over a large ice cube and serve in a rocks glass

Recipe

2 oz Doc Swinson's Alter Ego · 0.75 oz sweet vermouth · 0.25 oz Pedro Ximénez sherry · 2 dashes chocolate bitters · Stir with ice, strain into a coupe, garnish with a Luxardo cherry

Recipe

2 oz Mortlach 20 Year Old · 0.25 oz demerara syrup · 3 dashes Peychaud's bitters · 1 dash orange bitters · Rinse chilled rocks glass with Chartreuse · Stir whisky, syrup, and bitters with ice, strain into prepared glass · Express orange peel and discard

Recipe

2 oz Ransom Dry Gin · ¾ oz dry vermouth · ¼ oz yellow Chartreuse · 2 dashes orange bitters · Stir with ice, strain into a coupe, express a lemon twist over the surface and drop it in.

Recipe

2 oz Flor de Caña 18 · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube · Garnish with a flamed orange peel

Recipe

2 oz Siembra Valles Ancestral · 0.75 oz fresh lime juice · 0.5 oz fresh grapefruit juice · 0.25 oz agave nectar · 2 oz mineral water · Build in a salt-rimmed highball over ice, stir gently.

Recipe

1.5 oz Kilkerran Heavily Peated · 4 oz chilled soda water · 0.25 oz fresh lemon juice · Pinch of flaky sea salt · Build in a tall glass over ice, stir gently, garnish with a lemon twist and a sprig of fresh thyme

Recipe

2 oz Maggie's Farm Queen's Share Rum · 1 oz fresh lime juice · ¾ oz demerara syrup · Shake hard with ice, double-strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Maker's Mark Wood Finishing Series 2023 · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel over the surface.

Recipe

2 oz Plymouth Navy Strength Gin · 0.75 oz fresh lime juice · 0.5 oz rich simple syrup · Shake with ice, strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Tipperary Watershed · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 dashes celery bitters · Shake with ice, strain into a coupe, garnish with a lemon twist and a sprig of thyme

Recipe

2 oz Rutte Dry Gin · 1 oz Dolin Dry Vermouth · 2 dashes celery bitters · Express a lemon twist over the glass · Stir over ice, strain into a chilled coupe, garnish with a celery leaf

Recipe

2 oz Jeptha Creed Bloody Butcher Bourbon · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Stir honey syrup and bourbon until dissolved, add lemon and bitters, shake with ice, strain into a coupe, garnish with a lemon twist and a fresh thyme sprig.

Recipe

2 oz Pusser's Gunpowder Proof · 0.75 oz fresh lime juice · 0.5 oz Demerara syrup · 2 dashes Angostura bitters · Shake hard with ice, strain into a chilled coupe, garnish with a lime wheel and freshly grated nutmeg.

Recipe

2 oz Boann The Whistler Oloroso Sherry Cask Finish · 0.75 oz Pedro Ximénez sherry · 2 dashes orange bitters · Stir over ice, strain into a coupe, garnish with a flamed orange peel

Recipe

2 oz Maestro Dobel Diamante · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a thin lime wheel.

Recipe

2 oz Aberfeldy 21 · 0.5 oz acacia honey syrup · 0.25 oz fresh lemon juice · 2 dashes orange bitters · Stir with ice, strain into a coupe, garnish with a thin orange wheel.

Recipe

2 oz Paranubes Oaxacan Rum · ¾ oz fresh lime juice · ½ oz piloncillo syrup · 3 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a dehydrated lime wheel.

Recipe

2 oz Caballito Cerrero Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling grapefruit soda · Pinch of smoked salt · Build in a salt-rimmed highball over ice, stir gently, garnish with a grapefruit wheel and thyme sprig

Recipe

Stir 2 oz Killowen Bonded Tequila Cask with 0.75 oz Amaro Montenegro, 0.25 oz agave nectar, and 2 dashes mole bitters over a large ice cube. Strain into a chilled coupe and express an orange peel over the surface, then drop it in. The amaro's bittersweet botanicals amplify the whiskey's herbal-earthy register while the agave nectar subtly echoes the cask's origin.

Recipe

2 oz Procera Blue Dot Gin · 0.75 oz Dolin Blanc vermouth · 0.5 oz Italicus Rosolio di Bergamotto · 2 dashes lavender bitters · 1 dash orange bitters · Combine all ingredients in a mixing glass with ice. Stir for 25–30 seconds until deeply chilled and silky. Strain into a chilled coupe. Express lavender sprig oils over the surface of the drink before laying it across the rim, and float the blood orange wheel. · Garnish: A sprig of fresh lavender and a thin wheel of blood orange · Glass: Coupe

Recipe

2 oz Penelope Bourbon Barrel Strength · 1 barspoon Demerara syrup · 2 dashes Angostura bitters · 1 dash black walnut bitters · Expressed orange peel · Combine bourbon, Demerara syrup, and both bitters in a mixing glass with large ice. Stir for 30 seconds until well-chilled and silky. Strain over a single large ice cube in a rocks glass. Express the orange peel over the surface, run it along the rim, and nestle it against the ice. Sip as the light fades. · Glass: Rocks glass

Recipe

2 oz Corsair Triple Smoke · 0.75 oz sweet vermouth · 0.25 oz Averna amaro · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a flamed orange peel

Recipe

2 oz Dingle Single Malt · 0.75 oz honey syrup · 0.75 oz fresh lemon juice · Shake with ice, strain into a rocks glass over a large cube.

Recipe

2 oz Rhum J.M Blanc 100 Proof · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in a rocks glass, stir briefly, no ice.

Recipe

Ingredients: 2 oz St. George Terroir Gin, ¾ oz fresh lemon juice, ½ oz wildflower honey syrup (2:1 honey to warm water), 2 dashes celery bitters, 1 sprig fresh rosemary. Instructions: Combine gin, lemon juice, honey syrup, and bitters in a shaker with ice. Shake vigorously for 12 seconds. Double-strain into a chilled coupe. Lightly bruise the rosemary sprig between your palms to release its oils and lay it across the rim as a garnish.

Recipe

2 oz Olmeca Altos Añejo · 0.5 oz raw piloncillo syrup · 2 dashes mole bitters · 1 dash Angostura bitters · Stir all ingredients with ice in a mixing glass for 30 seconds until well chilled and diluted. Strain over a single large ice cube in an old fashioned glass. Express an orange peel over the surface, run it along the rim, and drop it in. Finish with a small pinch of smoked salt atop the ice cube. · Garnish: Expressed orange peel and a pinch of flaky smoked salt on the rim · Glass: Old fashioned glass

Recipe

2 oz Diplomático Reserva Exclusiva · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · Shake hard with ice, double strain into a chilled coupe.

Recipe

2 oz Glenmorangie Nectar d'Or · 4 oz chilled sparkling water · expressed lemon peel · Build over ice in a tall glass, stir gently once.

Recipe

2 oz Gran Centenario Leyenda Extra Añejo · 0.5 oz Pedro Ximénez sherry · 0.25 oz agave nectar · 2 dashes Angostura bitters · 1 wide strip of orange peel · Combine tequila, sherry, agave nectar, and bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled and silky. Strain into a chilled old fashioned glass over a single large ice cube. Express the orange peel over the surface, twist, and rest it on the rim. Let it sit a moment before the first sip—forgiveness is never rushed.

Recipe

2 oz Weller Special Reserve · 0.25 oz demerara syrup · 3 dashes Angostura bitters · Stir with ice 30 seconds, strain over a large cube, express an orange peel.

Recipe

2 oz Conniption Kinship Gin · 0.75 oz fresh lime juice · 0.75 oz simple syrup · Shake with ice, strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Del Bac Dorado, 0.25 oz agave nectar, 2 dashes Angostura bitters, 1 dash mole bitters. Stir all ingredients with ice for 30 seconds. Strain over a large ice cube in a rocks glass. Express an orange peel over the surface, then garnish with a torched rosemary sprig laid across the rim.

Recipe

Stir 2 oz West Cork Glengarriff Peat Charred Cask, 0.75 oz sweet vermouth (Cocchi di Torino), 0.25 oz Averna amaro, and 2 dashes orange bitters with ice for 30 seconds. Strain into a chilled coupe. Express an orange peel over the surface, then garnish with the peel and a single brandied cherry.

Recipe

2 oz Vikre Boreal Spruce Gin · 0.75 oz fresh lemon juice · 0.5 oz rosemary-honey syrup (rosemary simmered in equal parts honey and water) · 2 dashes Angostura bitters · 1 sprig fresh rosemary for garnish · Combine gin, lemon juice, rosemary-honey syrup, and bitters in a shaker with ice. Shake vigorously for 12 seconds. Double-strain into a chilled coupe glass. Lightly torch the rosemary sprig with a kitchen torch until it just begins to smoke, then lay it across the rim of the glass. The aromatic smoke drifts across the drink's surface — embers before clarity, in miniature. · Glass: Coupe

Recipe

Pour 2 oz Port Charlotte 10, 0.75 oz fresh lemon juice, 0.5 oz honey syrup (2:1 honey to water), and 0.25 oz Yellow Chartreuse into a shaker with ice. Shake vigorously and strain into a chilled coupe. Express a lemon peel over the surface and garnish with a sprig of fresh thyme, lightly singed with a match. The herbal brightness of Chartreuse and thyme meet the whisky's peat like a clearing in a smoke-filled forest.

Recipe

2 oz Hampden Estate Overproof · 1 oz fresh lime juice · 0.75 oz velvet falernum · 0.5 oz allspice dram · Crushed ice, swizzle until frosty, top with more crushed ice, garnish with mint bouquet and grated nutmeg.

Recipe

2 oz Chinaco Reposado · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes mole bitters · Shake with ice, strain into a rocks glass over a large cube, garnish with a charred lime wheel

Recipe

2 oz Suerte Blanco · 0.75 oz fresh lime juice · 0.5 oz fresh grapefruit juice · 0.25 oz agave nectar · Top with Topo Chico · Build over ice in a salt-rimmed highball, garnish with a grapefruit wheel.

Recipe

2 oz Inverroche Amber Gin · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (2:1 honey to water) · 0.25 oz Lillet Blanc · 2 dashes orange bitters · Dried chamomile flowers for garnish · Combine gin, lemon juice, honey syrup, Lillet Blanc, and orange bitters in a shaker with ice. Shake vigorously for 12 seconds and double-strain into a chilled coupe. Float a small cluster of dried chamomile flowers on the surface. · Glass: Coupe

Recipe

2 oz Blue Run Reflection I · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Doorly's 5 Year Old | 0.75 oz fresh lime juice | 0.5 oz honey syrup (2:1 ratio) | 0.25 oz Amaro Montenegro | 2 dashes Angostura bitters. Combine all ingredients in a shaker with ice and shake vigorously for 12 seconds. Double-strain into a chilled coupe. Garnish with a thin wheel of dehydrated lime and a light grating of cinnamon.

Recipe

Combine 2 oz Bols Genever, ¾ oz dry vermouth, ¼ oz fresh lemon juice, and ¼ oz maraschino liqueur in a mixing glass with ice. Stir until well-chilled, strain into a chilled coupe, and garnish with a lemon twist. A pre-Prohibition classic that showcases genever's malty depth.

Recipe

2 oz Santa Teresa 1796 | 0.75 oz Pedro Ximénez sherry | 0.5 oz fresh lime juice | 0.25 oz demerara syrup | 2 dashes Angostura bitters | Stir rum, sherry, demerara syrup, and bitters with ice. Strain into a coupe. Float lime juice on top. Garnish with a long orange peel, expressed and draped over the rim.

Recipe

3 oz López de Heredia Viña Gravonia · 1 oz aged fino sherry · 0.5 oz honey-chamomile syrup · 2 dashes orange bitters · Twist of lemon peel · Stir the Gravonia, sherry, honey-chamomile syrup, and orange bitters with ice for 20 seconds. Strain into a chilled coupe. Express the lemon peel over the surface and rest it on the rim. Serve immediately. · Glass: Coupe

Recipe

Ingredients: 2 oz Gran Dovejo Añejo, 0.75 oz fresh lime juice, 0.5 oz agave nectar, 0.25 oz Amaro Nonino, 2 dashes mole bitters. Directions: Combine all ingredients in a shaker with ice and shake vigorously for 12 seconds. Double-strain into a chilled coupe. Garnish with a thin wheel of dehydrated orange and a light dusting of ground cinnamon. The Amaro Nonino bridges the tequila's herbal and caramel notes while the mole bitters deepen the chocolate undercurrent.

Recipe

2 oz Jim Beam Single Barrel · 0.5 oz demerara syrup · 2 dashes Angostura bitters · Stir with ice, strain into rocks glass over a large cube, express an orange peel over the surface.

Recipe

2 oz Redbreast 12 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 0.5 oz egg white · Dry shake, then shake with ice, strain into a coupe, garnish with three drops of Angostura on the foam.

Recipe

2 oz Pulteney Huddart · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · 1 bar spoon Pedro Ximénez sherry. Shake all ingredients except sherry with ice. Strain into a chilled coupe. Float the PX sherry on top. Garnish with a lemon twist and a pinch of flaky sea salt on the rim.

Recipe

2 oz Tears of Llorona No. 3 Extra Añejo · 0.5 oz Pedro Ximénez sherry · 0.25 oz demerara syrup · 2 dashes mole bitters · 1 dash orange bitters · Orange peel for garnish · Combine tequila, sherry, demerara syrup, and both bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled and silky. Strain into a chilled coupe. Express an orange peel over the surface, rim the glass edge, and drape the peel over the side. · Glass: Coupe

Recipe

2 oz Citadelle No Mistake Old Tom Gin · 3/4 oz Cocchi Americano · 1/2 oz fresh lemon juice · 1/4 oz honey syrup (2:1 honey to water) · 2 dashes orange bitters · Lemon twist for garnish · Combine gin, Cocchi Americano, lemon juice, honey syrup, and orange bitters in a shaker with ice. Shake vigorously for 12 seconds, then double strain into a chilled coupe glass. Express the lemon twist over the surface, then drape it along the rim. Serve as the sky turns violet. · Glass: Coupe

Recipe

2 oz Remus Repeal Reserve VII · 1 oz Carpano Antica Formula · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a Luxardo cherry.

Recipe

2 oz Plantation Vintage 2005 Trinidad Rum · 0.75 oz Amaro Montenegro · 0.5 oz freshly squeezed orange juice · 0.25 oz vanilla syrup · 2 dashes Angostura bitters · Combine all ingredients in a mixing tin with ice and shake briefly—just enough to chill and integrate without over-diluting. Double-strain into a chilled coupe glass. Express an orange peel over the surface and rest it on the rim. Serve as the last light fades. · Glass: Coupe

Recipe

Stir 2 oz Midleton Dair Ghaelach Kilranelagh Wood Tree No. 3 with 0.5 oz Pedro Ximénez sherry, 0.25 oz walnut liqueur, and 2 dashes of orange bitters over a large ice cube. Strain into a chilled coupe and express an orange peel over the surface, then garnish with the peel and a single dried fig half.

Recipe

2 oz MB Roland Kentucky Straight Bourbon Whiskey · 0.25 oz smoked maple syrup · 2 dashes Angostura bitters · 1 dash black walnut bitters · 1 strip of orange peel · Pinch of Maldon sea salt · Dissolve the smoked maple syrup, bitters, and sea salt in a mixing glass. Add bourbon and ice, stir for 30 seconds until well-chilled. Strain over a single large ice cube in a rocks glass. Express the orange peel over the surface, then rest it against the rim. The salt amplifies the bourbon's inherent mineral grit. · Glass: Double old fashioned glass

Recipe

2 oz Connemara Peated Single Malt Irish Whiskey | 0.75 oz fresh lemon juice | 0.5 oz honey syrup (2:1 honey to water) | 2 dashes saline solution (4:1 water to salt) | 1 sprig fresh thyme. Combine whiskey, lemon juice, honey syrup, and saline in a shaker with ice. Shake vigorously for 12 seconds. Double-strain into a chilled coupe. Gently slap the thyme sprig between your palms to release its oils and lay it across the surface. The drink balances Connemara's smoky minerality against bright citrus and floral honey, with the saline amplifying the whiskey's stony character.

Recipe

2 oz Tarquin's Cornish Pastis Gin · 0.75 oz fresh lemon juice · 0.5 oz fennel syrup (1:1 fennel tea and sugar) · 1 dash celery bitters · 2 oz chilled soda water · Combine gin, lemon juice, fennel syrup, and celery bitters in a shaker with ice. Shake briefly — just five seconds, to chill without over-diluting. Strain into a rocks glass over a single large ice cube. Top with soda water and stir once gently. Garnish with the fennel slice and lemon zest, expressing the oils over the surface. · Garnish: Thin slice of fennel bulb and a strip of lemon zest · Glass: Rocks glass

Recipe

2 oz Cazadores Añejo · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Top with mineral water · Pinch of flaky salt · Build in a highball over ice, stir gently, garnish with a grapefruit wedge and salt rim on one side

Recipe

2 oz Rhum Clément Très Vieux XO · 0.25 oz Demerara syrup (2:1) · 2 dashes Angostura bitters · 1 dash orange bitters · Expressed orange peel · Combine the rhum, Demerara syrup, and both bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled and diluted. Strain over a single large ice cube in a rocks glass. Express an orange peel over the surface, rub the rim, and drop it in. · Garnish: Orange peel coin · Glass: Rocks glass

Recipe

2.5 oz Four Pillars Olive Leaf Gin · 0.5 oz dry vermouth · Stir over ice, strain into a chilled coupe, garnish with a Castelvetrano olive.

Recipe

2 oz Mijenta Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling water · Build over ice in a salt-rimmed highball, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Deanston 15 Year Old · 0.75 oz fresh apple cider · 0.5 oz honey syrup · 2 dashes Peychaud's bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with an apple slice.

Recipe

2 oz Lambay Single Malt Cognac Cask Finish · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (2:1 honey to water) · 0.25 oz Calvados · 1 dash orange bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double strain into a chilled coupe glass. Express an orange peel over the surface and rest it on the rim. · Glass: Coupe

Recipe

2 oz Selvarey Cacao Rum · 0.75 oz cold brew coffee concentrate · 0.5 oz crème de cacao (dark) · 0.5 oz demerara syrup · 2 dashes mole bitters · Garnish: grated dark chocolate and an expressed orange peel · Combine all liquid ingredients in a mixing glass with ice. Stir for 25-30 seconds until well-chilled. Strain into a chilled coupe glass. Express an orange peel over the surface, then discard. Grate dark chocolate (70% or higher) over the top. Serve immediately. · Glass: Coupe

Recipe

Muddle 2 thin slices of fresh ginger with 0.5 oz maple syrup in a mixing glass. Add 2 oz Journeyman Featherbone Bourbon, 0.75 oz Amaro Montenegro, and 2 dashes Angostura bitters. Add ice, stir for 20 seconds, and strain into a rocks glass over a single large ice cube. Express an orange peel over the surface and nestle it against the ice. The ginger's bright heat drifts over the bourbon's rooted sweetness — arrival and departure in every sip.

Recipe

2 oz Conniption Navy Strength Gin · 0.75 oz fresh lime juice · 0.5 oz simple syrup · Shake with ice, strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Dictador 20 Year Old | 0.75 oz cold-brew coffee concentrate | 0.5 oz Pedro Ximénez sherry | 0.25 oz demerara syrup | 2 dashes mole bitters | Stir all ingredients with ice for 30 seconds, strain into a chilled coupe, and garnish with a single coffee bean and a strip of orange zest expressed over the surface.

Recipe

2 oz Villa Lobos Plata, 0.75 oz fresh lime juice, 0.5 oz blanc vermouth, 0.25 oz agave syrup, 2 dashes celery bitters. Shake with ice, strain into a chilled coupe, garnish with a lime coin and a single cracked peppercorn.

Recipe

2 oz Elijah Craig Barrel Proof Batch C923 · 0.5 oz Averna Amaro · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash black walnut bitters · Combine all ingredients in a mixing glass with a large ice cube. Stir deliberately for 30 seconds until well-chilled and silky. Strain into a double old-fashioned glass over a single large ice sphere. Express the oil from a fresh orange peel over the surface by holding a lit match between the peel and the drink, then drop the peel in. Nestle a Luxardo cherry alongside the ice. Sip as the light fades. · Garnish: Flamed orange peel and a single Luxardo cherry · Glass: Double old-fashioned glass

Recipe

2 oz Holmes Cay Fiji 2004 · 0.5 oz Pedro Ximénez sherry · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash black walnut bitters · Orange peel for garnish · Combine rum, sherry, demerara syrup, and both bitters in a mixing glass with ice. Stir for 30 seconds until thoroughly chilled and diluted. Strain into a pre-warmed rocks glass over a single large ice cube. Express the orange peel over the surface, flame it briefly to release its oils, and rest it on the rim. · Glass: Rocks glass

Recipe

2 oz Kentucky Owl Batch 11 · 0.5 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with a flamed orange peel.

Recipe

2 oz Clonakilty Bordeaux Cask, 0.75 oz sweet vermouth, 0.25 oz crème de cassis, 2 dashes orange bitters. Stir over ice for 30 seconds; strain into a chilled coupe. Express an orange peel over the surface and drop in.

Recipe

2 oz Patrón Silver, 1 oz fresh lime juice, 0.5 oz agave nectar (2:1 agave to water). Shake hard with ice, strain into a rocks glass over fresh ice, garnish with a lime wheel. Salt rim optional.

Recipe

1.5 oz St. George Dry Rye Reposado Gin · 1 oz Carpano Antica Formula · 0.75 oz Campari · Stir over ice, strain into rocks glass, garnish with orange peel.

Recipe

1.5 oz Bowmore 12 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · Top with chilled soda water · Build over ice in a highball glass, garnish with a lemon wheel.

Recipe

2 oz Waterford Sheestown 8.1 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Código 1530 Añejo · 0.75 oz Carpano Antica Formula sweet vermouth · 0.25 oz Tempranillo red wine reduction (reduce 1 cup to 2 tbsp with 1 tsp sugar) · 2 dashes Angostura bitters · Orange peel for garnish · Combine the tequila, sweet vermouth, cooled red wine reduction, and bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled. Strain into a coupe glass. Express an orange peel over the surface, twist, and rest it on the rim. · Glass: Coupe

Recipe

2 oz Doorly's 14 Year Old • 0.5 oz Pedro Ximénez sherry • 0.25 oz demerara syrup • 2 dashes Angostura bitters • 1 dash orange bitters • Stir all ingredients with ice for 30 seconds, strain into a chilled coupe. Express an orange peel over the surface and rest it on the rim. The sherry amplifies the rum's cask-driven dried fruit character while the demerara syrup echoes its molasses heritage.

Recipe

2 oz Beefeater Burrough's Reserve Oak Rested Gin · 1 oz Lillet Blanc · 1 barspoon Bénédictine · 2 dashes orange bitters · Stir all ingredients with large ice cubes for 30 seconds until well-chilled. Strain into a chilled coupe glass. Express a wide strip of orange peel over the surface, twist, and rest it on the rim. The Lillet echoes the gin's cask heritage while the Bénédictine amplifies its honeyed oak notes. · Glass: Coupe

Recipe

2 oz Yellowstone Limited Edition 2024 · 1 oz Carpano Antica Formula · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a Luxardo cherry.

Recipe

2 oz Waterford Sheestown 8.1 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

Stir 2 oz Glenmorangie Quinta Ruban 14, 0.75 oz sweet vermouth (Cocchi di Torino), 0.25 oz crème de cacao, and 2 dashes orange bitters over ice for 30 seconds. Strain into a chilled coupe. Express an orange peel over the surface and rest it on the rim.

Recipe

2 oz Teeling Stout Cask · 1 oz cold brew coffee · 0.5 oz demerara syrup · 2 dashes chocolate bitters · Shake with ice, strain into a chilled coupe.

Recipe

2 oz Excellia Reposado · 0.75 oz fresh blood orange juice · 0.5 oz honey syrup (2:1 honey to water) · 0.25 oz Amaro Nonino · 2 dashes mole bitters · Combine all ingredients in a mixing tin with ice. Shake vigorously for 12 seconds. Double strain into a rocks glass over a single large ice cube. Garnish with the peppered blood orange wheel. · Garnish: Thin wheel of blood orange dusted with cracked black pepper · Glass: Rocks glass

Recipe

2 oz Michter's US*1 Unblended American · 1 oz fresh lemon juice · 0.75 oz demerara syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, dash Angostura on foam.

Recipe

2 oz Bobby's Schiedam Dry Gin · 0.75 oz fresh lime juice · 0.5 oz ginger syrup · 0.25 oz green Chartreuse · 2 dashes celery bitters · Combine all ingredients in a shaker with ice. Shake hard for 12 seconds. Double-strain into a chilled coupe. Lay the lemongrass stalk across the rim and dust with cracked black pepper. · Garnish: Lemongrass stalk and a pinch of cracked black pepper · Glass: Coupe

Recipe

2 oz Cane Island Jamaica 12, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 0.25 oz allspice dram, 2 dashes Angostura bitters. Shake with ice, strain into a coupe, garnish with a flamed orange peel.

Recipe

2 oz Calumet Farm 8 Year · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice and strain into a coupe · Garnish with a lemon twist

Recipe

2 oz Midleton Dair Ghaelach Bluebell Forest Tree No. 4 | 0.5 oz Pedro Ximénez sherry | 0.25 oz walnut liqueur | 2 dashes Angostura bitters | Stir all ingredients over a large ice cube for 30 seconds. Strain into a rocks glass over a fresh large cube. Express an orange peel over the surface, then garnish with the peel and a sprig of fresh thyme.

Recipe

2 oz San Matías Gran Reserva Extra Añejo · 0.5 oz Pedro Ximénez sherry · 0.25 oz rich demerara syrup (2:1) · 2 dashes mole bitters · 1 dash Angostura bitters · Orange peel for garnish · Combine tequila, sherry, demerara syrup, and both bitters in a mixing glass with large ice. Stir for 30 seconds until well-chilled and silky. Strain into a chilled rocks glass over a single large cube. Express the orange peel over the surface, twist, and drape along the rim. Sip slowly—this one rewards patience. · Glass: Rocks glass

Recipe

2 oz Centenario Fundación 25 Year Old · 0.25 oz Pedro Ximénez sherry · 0.25 oz demerara syrup · 2 dashes mole bitters · 1 dash Angostura bitters · Combine all ingredients in a mixing glass with large ice cubes. Stir for 30 seconds until well-chilled and properly diluted. Strain into a double old-fashioned glass over a single large ice sphere. Express the oil of an orange coin over the surface by holding it over a lit match, then rest the flamed coin on the rim. Place a single coffee bean on the ice sphere. · Garnish: Flamed orange coin and a single coffee bean · Glass: Double old-fashioned glass

Recipe

2 oz Bols Genever Barrel Aged 18 Month · 0.5 oz Pedro Ximénez sherry · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Combine all ingredients in a mixing glass with ice. Stir for 25-30 seconds until well chilled and silky. Strain over a single large ice cube in an Old Fashioned glass. Express a wide strip of orange peel over the surface, flame it briefly, then nestle it alongside a cinnamon stick. · Garnish: Flamed orange peel and a cinnamon stick · Glass: Old Fashioned glass

Recipe

2 oz Fortaleza Winter Blend · 1 oz fresh grapefruit juice · 0.5 oz cinnamon syrup · 2 oz sparkling water · Build over ice in a tall glass, garnish with grapefruit wedge and cinnamon stick.

Recipe

2 oz Deanston Virgin Oak · 0.75 oz lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into coupe, garnish with lemon twist.

Recipe

2 oz Clarendon 10 Year Old Jamaica Rum · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.25 oz rich demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Combine all ingredients in a shaker with crushed ice. Shake vigorously for 10-12 seconds. Pour unstrained into a clay or terracotta cup. Garnish with a spent lime shell filled with a few drops of overproof rum, ignited tableside. The clay vessel subtly chills and aerates the cocktail, connecting the drinking experience to the theme of material shaping flavor. · Glass: Clay or terracotta cup (or rocks glass)

Recipe

1.5 oz Tanqueray Flor de Sevilla · 2 oz prosecco · 1 oz soda water · 0.5 oz fresh orange juice · Build over ice in a wine glass, garnish with orange wheel.

Recipe

1.5 oz Teeling Blackpitts · 4 oz hot brewed coffee · 0.75 oz demerara syrup · Fresh cream floated on top.

Recipe

2 oz Stellum Lyra · 1 oz Carpano Antica Formula · 2 dashes Angostura bitters · Stir over ice, strain into coupe, garnish with brandied cherry.

Recipe

2 oz Conniption American Dry Gin · 1 oz dry vermouth (Dolin Dry) · 0.25 oz cucumber juice, fresh-pressed · 1 dash celery bitters · Lemon twist, expressed and discarded · Combine gin, dry vermouth, cucumber juice, and celery bitters in a mixing glass with ice. Stir for 25 seconds until very cold. Strain into a chilled coupe. Express a lemon twist over the surface and discard. Serve unadorned. · Glass: Coupe

Recipe

2 oz Writers' Tears Marsala Cask Finish · 0.75 oz fresh orange juice · 0.5 oz honey syrup · Shake with ice, strain into a rocks glass over crushed ice, garnish with a mint sprig and seasonal fruit.

Recipe

2 oz Old Bardstown Estate · 1 oz Campari · 1 oz sweet vermouth · Stir with ice, strain into a rocks glass with one large cube, garnish with an orange twist.

Recipe

Pour 4 oz chilled Domaine William Fèvre Chablis Premier Cru Fourchaume into a rocks glass over a single large ice cube. Add 1 oz sparkling mineral water (high mineral content such as Gerolsteiner), ½ oz fresh lemon juice, and ¼ oz elderflower liqueur. Stir gently once. Garnish with a thin strip of lemon peel and a sprig of fresh thyme laid across the rim. The mineral water amplifies the wine's chalky backbone while elderflower adds just enough sweetness to echo Fourchaume's generous side.

Recipe

2 oz Benromach Contrasts Organic · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Siembra Azul Añejo, 0.5 oz dry curaçao, 2 dashes orange bitters, 1 dash Angostura. Stir with ice 20 seconds, strain into a chilled coupe, express an orange peel over the surface and drop in. No sugar, no ornament — just the spirit.

Recipe

2 oz Privateer True American Rum · 0.75 oz fresh lime juice · 0.5 oz demerara syrup (1:1) · 2 dashes Angostura bitters. Shake all ingredients with ice and strain into a chilled coupe. Garnish with a single expressed lime coin, oils side down on the surface. A stripped-back daiquiri variant that lets the rum's oak-driven complexity do the talking.

Recipe

2 oz Dingle Single Malt Cask Strength · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice. Strain into a coupe and garnish with grated nutmeg.

Recipe

2 oz Neversink Spirits Gin | 0.75 oz fresh lemon juice | 0.5 oz wildflower honey syrup (1:1) | 2 dashes celery bitters | 1 sprig fresh thyme. Shake gin, lemon juice, honey syrup, and bitters vigorously with ice. Fine-strain into a chilled coupe. Express a lemon twist over the surface and garnish with a thyme sprig laid across the rim.

Recipe

2 oz Woodford Reserve Batch Proof 2023 · 0.25 oz black walnut liqueur · 2 dashes Angostura bitters · Stir over a large ice cube and garnish with an expressed orange peel.

Recipe

2 oz Mijenta Añejo Tequila · 0.5 oz Ancho Reyes Original chile liqueur · 0.25 oz agave nectar · 2 dashes mole bitters · Combine all ingredients in a mixing glass with ice. Stir firmly for 30 seconds until well-chilled and properly diluted. Strain into an Old Fashioned glass over a single large ice cube. Express the orange peel over the surface, releasing its oils, then rest it on the drink. · Garnish: Wide orange peel, expressed and laid across the surface · Glass: Old Fashioned glass

Recipe

2 oz Pasote Extra Añejo · 0.5 oz Amontillado sherry · 0.25 oz agave nectar · 2 dashes mole bitters · 1 wide strip of orange peel · Combine Pasote Extra Añejo, Amontillado sherry, agave nectar, and mole bitters in a mixing glass with large ice. Stir for 30 seconds until well-chilled and silky. Strain into a chilled rocks glass over a single large cube. Express the orange peel over the surface, twist, and drape across the rim. · Glass: Rocks glass

Recipe

2 oz Hernö High Coast Terroir Gin 2021 Edition · 0.75 oz Dolin Dry Vermouth · 0.25 oz Yellow Chartreuse · 2 dashes grapefruit bitters · Lemon twist for garnish · Combine gin, dry vermouth, Yellow Chartreuse, and grapefruit bitters in a mixing glass with ice. Stir for 25 seconds until well-chilled. Strain into a chilled coupe glass. Express a lemon twist over the surface, then drape it along the rim. The herbal complexity of the Chartreuse interlaces with the terroir-driven botanicals, creating a tapestry of alpine and coastal flavors. · Glass: Coupe

Recipe

2 oz Kilbeggan Single Pot Still Sherry Cask · 0.75 oz Amontillado sherry · 0.5 oz simple syrup · 2 orange slices · Muddle orange in shaker, add remaining ingredients, shake with ice, strain into goblet filled with crushed ice, garnish with fresh berries.

Recipe

2 oz Balvenie Peat Week · 4 oz chilled soda water · 0.25 oz heather honey syrup · Build in a tall glass over ice, stir gently, garnish with a lemon twist.

Recipe

Pour 4 oz chilled Clos Floridène Blanc into a large wine glass. Add 1 oz fresh white grapefruit juice, 0.5 oz elderflower liqueur, and a dash of saline solution (4:1 water to salt). Stir gently over a single large ice cube. Garnish with a thin ribbon of grapefruit peel woven around a sprig of fresh thyme.

Recipe

2 oz Larceny Barrel Proof · 0.25 oz honey syrup · 3 dashes Angostura bitters · Stir over ice, strain into rocks glass with a large cube, express orange peel.

Recipe

2 oz Clément XO Rhum Agricole Vieux · 0.75 oz fresh lime juice · 0.5 oz passion fruit syrup · 0.25 oz Demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double-strain into a chilled coupe glass. Garnish with a thin wheel of dehydrated orange and a single mint leaf. · Glass: Coupe

Recipe

2 oz T1 Tequila Uno Añejo | 0.75 oz fresh lime juice | 0.5 oz agave nectar | 0.25 oz Licor 43 | 2 dashes mole bitters. Shake all ingredients vigorously with ice. Strain into a chilled coupe glass. Garnish with a thin orange wheel and a light dusting of cinnamon.

Recipe

2 oz Monkey 47 Distiller's Cut · 1 oz fresh lemon juice · 0.75 oz simple syrup · Top with soda water · Build in a collins glass over ice, garnish with fresh blackberries and a sprig of thyme.

Recipe

2 oz Glenkinchie Distillers Edition · 0.75 oz fresh lemon juice · 0.5 oz peach liqueur · 0.5 oz simple syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon wheel.

Recipe

2 oz Breckenridge Bourbon · 0.25 oz maple syrup · 3 dashes Angostura bitters · Stir over ice, strain into a rocks glass with a large cube, express an orange peel.

Recipe

2 oz Ron del Barrilito Two Star · 1 oz fresh lime juice · 0.75 oz simple syrup · Shake with ice, double strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Old Forester 1910 · 0.75 oz Amaro Averna · 0.25 oz crème de cacao · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with an expressed orange peel.

Recipe

Pour 1.5 oz into a tulip-shaped copita or Glencairn glass. Rest for ten minutes at room temperature. Sip slowly over the course of an hour. To dilute or mix this expression would be to erase two decades of quiet work.

Recipe

2 oz Bols Genever Barrel Aged 2 Year · 0.75 oz Amaro Montenegro · 0.5 oz raw honey syrup (1:1) · 2 dashes orange bitters · Wide strip of orange peel · Combine genever, amaro, honey syrup, and bitters in a mixing glass with large ice cubes. Stir slowly and deliberately for 30 seconds — no rushing. Strain into a chilled rocks glass over a single large cube. Express the orange peel over the surface, twist it once, and drape it across the rim. Serve with permission to linger. · Glass: Rocks glass

Recipe

2 oz Ron Diplomático Planas · 1 oz fresh lime juice · 0.75 oz simple syrup · Shake hard with ice, double strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Xoriguer Gin de Mahón · 0.75 oz fresh lemon juice · 0.5 oz wildflower honey syrup (2:1 honey to warm water) · 2 dashes orange bitters · 1 sprig fresh rosemary · Gently muddle the rosemary sprig in the shaker to release its oils without shredding. Add gin, lemon juice, honey syrup, and orange bitters with ice. Shake vigorously for 12 seconds and double-strain into a rocks glass over a single large ice cube. Garnish with a fresh rosemary sprig and a thin lemon wheel laid across the ice. · Garnish: A sprig of fresh rosemary and a thin wheel of lemon · Glass: Rocks glass

Recipe

2 oz Hampden Estate LROK · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake vigorously with ice, double-strain into a chilled coupe.

Recipe

Stir 2 oz Casamigos Añejo, 0.75 oz Licor 43, 0.25 oz cold-brew coffee, and 2 dashes mole bitters over a large ice cube for 30 seconds. Strain into a chilled rocks glass over fresh ice. Express an orange peel over the surface, then rest it on the rim. The drink transitions from sweet warmth to roasted depth in rhythmic waves.

Recipe

2 oz Glenmorangie A Tale of the Forest · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (2:1 honey to water) · 0.25 oz Green Chartreuse · 2 dashes celery bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double strain into a chilled coupe. Express the lemon twist over the surface and nestle the rosemary sprig alongside it. · Garnish: Fresh rosemary sprig and a lemon twist · Glass: Coupe

Recipe

2 oz Excellia Añejo • 0.75 oz fresh lemon juice • 0.5 oz honey syrup (2:1 honey to water) • 0.25 oz Lillet Blanc • 1 egg white • Garnish: 3 drops of Angostura bitters on the foam, dragged with a pick into a quicksilver swirl. Dry shake all ingredients vigorously for 15 seconds, then add ice and shake again until well chilled. Fine strain into a chilled coupe.

Recipe

3 oz Coenobium Ruscum 2021 · 1 oz Cappelletti Aperitivo · 0.5 oz local wildflower honey syrup (1:1) · 2 oz sparkling mineral water · Lemon zest and a sprig of fresh rosemary · Combine the wine, Cappelletti, and honey syrup in a large wine glass over ice. Stir gently. Top with sparkling mineral water. Express the lemon zest over the surface and drop it in. Garnish with the rosemary sprig. The amber-gold drink glimmers with an almost metallic sheen—quicksilver in a glass. · Glass: Large wine glass or copa

Recipe

2 oz Writers' Tears Red Head · 0.5 oz ruby port · 0.5 oz fresh orange juice · 0.25 oz simple syrup · Shake with ice, strain into a wine glass filled with crushed ice, garnish with seasonal berries and a mint sprig.

Recipe

2 oz Plantation XO · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice, double strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Tomatin Cù Bòcan · 0.75 oz fresh lemon juice · 0.75 oz honey-ginger syrup · Shake with ice, strain into rocks glass over fresh ice, garnish with candied ginger.

Recipe

2 oz Drumshanbo Gunpowder Irish Gin Ceramic Bottle · 0.75 oz fresh pink grapefruit juice · 0.5 oz honey-meadowsweet syrup (2:1 honey simple infused with dried meadowsweet, strained) · 0.5 oz Cocchi Americano · 2 dashes celery bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds until the tin frosts. Double-strain into the chilled coupe. Float the grapefruit round on the surface. The drink should shimmer with a faint golden haze — liquid mercury in a glass. · Garnish: Thin round of pink grapefruit, floated on the surface · Glass: Coupe, chilled

Recipe

2 oz Stellum Vega · 1 barspoon demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel and drop it in.

Recipe

2 oz Ron Centenario Real · 0.5 oz cold brew coffee concentrate · 0.25 oz walnut liqueur (Nux Alpina or similar) · 0.25 oz demerara syrup · 2 dashes mole bitters · Combine all ingredients in a mixing glass with ice. Stir for 30 seconds until well-chilled and silky. Strain into a chilled coupe or rocks glass over a single large ice cube. Express an orange peel over the surface, then discard. No garnish — let the aroma do the work. · Glass: Rocks glass or coupe

Recipe

2.5 oz Spring44 Mountain Gin · 0.75 oz Dolin Dry Vermouth · 1 dash celery bitters · Lemon twist expressed and discarded, olive to garnish · Combine gin, vermouth, and bitters in a mixing glass with large ice. Stir for 40 seconds — longer than you think necessary. Express lemon twist over the surface and discard. Strain into a chilled coupe. Garnish with a single Castelvetrano olive. The extended stir and celery bitters draw out the gin's root-driven depth. · Glass: Chilled coupe

Recipe

2 oz Suerte Añejo Tequila · 0.5 oz ancho chile liqueur (such as Ancho Reyes Original) · 0.25 oz agave nectar · 2 dashes mole bitters · Combine all ingredients in a mixing glass with ice. Stir for 25–30 seconds until well chilled and diluted. Strain over a single large ice cube in a double old fashioned glass. Express the orange peel over the surface, then rest it against the rim alongside the thyme sprig. · Garnish: Expressed orange peel and a small sprig of fresh thyme · Glass: Double old fashioned glass

Recipe

2 oz Smooth Ambler Contradiction · 0.25 oz demerara syrup · 3 dashes Angostura bitters · Stir over ice, strain into rocks glass with a large cube, express orange peel.

Recipe

2 oz Partida Blanco, 0.75 oz fresh lime juice, 0.5 oz Ancho Reyes Verde, 0.5 oz cucumber juice, 0.25 oz agave syrup, pinch of sea salt. Shake with ice, strain into a chilled coupe, garnish with a thin cucumber ribbon and a single grapefruit peel expressed over the top.

Recipe

2 oz Woodinville Barrel Select · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into rocks glass with large cube, express orange peel.

Recipe

2 oz Denizen Vatted Dark Rum · 0.75 oz fresh lime juice · 0.5 oz blackstrap molasses syrup (1:1 blackstrap molasses and hot water) · 0.25 oz allspice dram · 2 dashes Angostura bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double strain into a chilled coupe glass. Garnish with a single star anise pod floating on the surface. · Glass: Coupe

Recipe

2 oz Tyrconnell 10 Year Old Sherry Cask Finish · 0.75 oz Pedro Ximénez sherry · 0.5 oz fresh orange juice · 2 dashes Angostura bitters · 1 dash orange bitters · Orange twist for garnish · Combine all liquid ingredients in a mixing glass with ice. Stir for 25 seconds until well-chilled. Strain into a chilled coupe. Express the orange twist over the surface, then rest it on the rim. Serve as the evening settles. · Glass: Coupe

Recipe

2 oz Glen Grant 12 · 4 oz chilled soda water · Stir gently in a tall glass filled with ice, garnish with a lemon twist.

Recipe

2 oz Bluecoat American Dry Gin · 1 oz fresh lemon juice · 0.75 oz honey-thyme syrup (2:1 honey to water, infused with fresh thyme) · 3 oz chilled club soda · Thyme sprig and lemon wheel for garnish · Combine gin, lemon juice, and honey-thyme syrup in a shaker with ice. Shake vigorously for 12 seconds and strain into a tall Collins glass over fresh ice. Top with club soda and stir gently once. Garnish with a thyme sprig laid across the lemon wheel. · Glass: Collins glass

Recipe

2 oz Tarquin's Navy Strength Gin · 0.75 oz fresh lime juice · 0.75 oz simple syrup · Shake with ice, strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Rhum J.M Blanc 55 · 0.5 oz fresh lime juice (squeezed from a coin-sized disc of lime) · 0.5 oz cane syrup · Stir briefly in a rocks glass, no ice (or one large cube, to taste).

Recipe

2 oz Waterford Fenniscourt 2.1 · 4 oz chilled sparkling water · Build over ice in a tall glass, garnish with a sprig of fresh thyme.

Recipe

2 oz Tequila Cabeza Blanco · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 0.25 oz mezcal (for smoky rinse) · 2 dashes celery bitters · Rinse the rocks glass with mezcal and discard the excess. Combine tequila, lime juice, agave nectar, and celery bitters in a shaker with ice. Shake vigorously for 12 seconds and strain over a single large ice cube in the prepared glass. Garnish with a charred lime wheel and a partial salt rim. · Garnish: Charred lime wheel and a pinch of flaky sea salt on the rim · Glass: Rocks glass

Recipe

2 oz Waterford Fenniscourt 2.1 · 4 oz chilled sparkling water · Build over ice in a tall glass, garnish with a sprig of fresh thyme.

Recipe

2 oz Russell's Reserve 13 Year · 0.25 oz demerara syrup · 3 dashes Angostura bitters · Stir over a large ice cube, express an orange peel and discard.

Recipe

2 oz Knappogue Castle 16 Year Old · 0.75 oz lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice. Strain into a coupe, garnish with grated nutmeg.

Recipe

2 oz Aria Portland Dry Gin · 0.75 oz fresh lemon juice · 0.5 oz lavender honey syrup (1:1 honey infused with culinary lavender) · 1 dash orange bitters · Fresh lavender sprig for garnish · Combine gin, lemon juice, lavender honey syrup, and orange bitters in a shaker with ice. Shake vigorously for 12 seconds. Double strain into a chilled coupe glass. Garnish with a fresh lavender sprig laid across the rim. The cocktail amplifies Aria's floral-citrus character while the honey syrup adds a welcoming sweetness — an ideal first drink of the evening. · Glass: Coupe

Recipe

2 oz Tesoro de Don Felipe Añejo · 0.75 oz fresh lemon juice · 0.5 oz agave nectar · 0.25 oz Ancho Reyes chile liqueur · 2 dashes Angostura bitters · Lemon twist for garnish · Combine the tequila, lemon juice, agave nectar, Ancho Reyes, and bitters in a shaker with ice. Shake vigorously for 12 seconds and double-strain into a chilled coupe glass. Express the lemon twist over the surface, then rest it on the rim. The cocktail should greet you with warmth and spice before the citrus even registers — a fitting first line. · Glass: Coupe

Recipe

2 oz Real McCoy 12 Year Old · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · 0.25 oz Licor 43 · 2 dashes Angostura bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double-strain into a chilled coupe glass. Garnish with a thin wheel of dehydrated lime and a light grating of nutmeg. · Glass: Coupe

Recipe

2 oz Larceny Barrel Proof · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express orange peel and garnish.

Recipe

2 oz Midleton Dair Ghaelach Kylebeg Wood Tree No. 1 | 0.25 oz Irish heather honey syrup (2:1 honey to water) | 2 dashes walnut bitters | 1 dash orange bitters | Express an orange peel over the glass and drop it in. Stir over a single large ice cube until well-chilled. The honey syrup and walnut bitters amplify the whiskey's natural honeycomb and nut character while letting the Irish oak tannins provide the structure that sugar alone never could.

Recipe

2 oz Elijah Craig 23 Year Old · 0.25 oz Pedro Ximénez sherry · 2 dashes Angostura bitters · 1 dash black walnut bitters · Wide orange peel for garnish · Combine bourbon, sherry, and bitters in a mixing glass with large ice cubes. Stir slowly for 30 seconds — this whiskey needs no rushing. Strain into a chilled rocks glass over a single large ice sphere. Express the orange peel over the surface, twist, and rest it against the rim. Sip with intention. · Glass: Rocks glass

Recipe

2 oz Privateer Letter of Marque: The Queen's Share · 1 barspoon blackstrap molasses syrup (1:1 blackstrap molasses and hot water) · 2 dashes Angostura bitters · 1 dash black walnut bitters · Expressed orange peel · Combine rum, molasses syrup, and both bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled and silky. Strain into a rocks glass over a single large ice cube. Express an orange peel over the surface, then rest the peel against the cube. The cask-strength rum opens beautifully with dilution, while the blackstrap syrup deepens the savory undertone without adding perceptible sweetness. · Glass: Double old fashioned

Recipe

2 oz Barr Hill Tom Cat Gin · 0.25 oz raw honey syrup (2:1 honey to warm water) · 2 dashes Angostura bitters · 1 dash orange bitters · Orange peel, for garnish · Combine Tom Cat Gin, honey syrup, and both bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled and properly diluted. Strain into a rocks glass over a single large ice cube. Express the orange peel over the surface, then rest it against the rim. The honey syrup amplifies the gin's inherent sweetness while the bitters provide the counterweight — depth beyond sugar in a glass. · Glass: Rocks glass

Recipe

2 oz Cuervo Reserva de la Familia Extra Añejo · 0.5 oz amaro (Averna or Montenegro) · 0.25 oz agave nectar · 2 dashes mole bitters · Orange peel for garnish · Combine tequila, amaro, agave nectar, and bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled and silky. Strain into a chilled coupe. Express the orange peel over the surface, rim the glass, and drop it in. The drink should feel dense and contemplative — sip slowly. · Glass: Coupe · The amaro reinforces the tequila's herbal-bitter backbone without competing with its barrel-aged richness. Think of this as an Old Fashioned that traded bourbon's grain sweetness for agave's mineral depth.

Recipe

2 oz Opihr Oriental Spiced London Dry Gin · 0.75 oz honey syrup (2:1 honey to water) · 0.75 oz fresh lemon juice · 2 dashes Angostura bitters · 1 thin slice of fresh ginger · Muddle the ginger slice gently in the shaker. Add gin, honey syrup, lemon juice, and bitters with ice. Shake vigorously for 12 seconds and double-strain into a chilled coupe. Express a strip of orange peel over the surface, then discard. No garnish — let the drink speak in its quiet amber glow. · Garnish: None · Glass: Coupe

Recipe

2 oz Dos Maderas PX 5+5 · 0.75 oz Pedro Ximénez sherry · 0.5 oz fresh lemon juice · 0.25 oz demerara syrup · 2 dashes Angostura bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double strain into a chilled coupe. Express orange peel over the surface, then rest it on the rim. Serve in quiet contemplation. · Garnish: Expressed orange peel, laid across the rim · Glass: Coupe

Recipe

2 oz Gran Coramino Añejo · 0.5 oz Pedro Ximénez sherry · 0.25 oz dark chocolate liqueur (such as Mozart Dark) · 2 dashes mole bitters · 1 dash Angostura bitters · Combine all ingredients in a mixing glass with ice. Stir for 30 seconds until well-chilled and diluted. Strain into a rocks glass over a single large ice cube. Express a flamed orange peel over the surface, then rest it on the rim alongside a cinnamon stick. · Garnish: Flamed orange peel and a cinnamon stick · Glass: Rocks glass

Recipe

2 oz Barrell Bourbon Batch 034 · 1 oz sweet vermouth · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a brandied cherry.

Recipe

This wine is far too rare and complex for mixing. Serve at 54°F in a Burgundy glass, ideally decanted an hour before pouring, or cellared for a decade or more.

Recipe

2 oz Teeling Vintage Reserve 28 Year Old · 0.25 oz Pedro Ximénez sherry · 1 barspoon dark wildflower honey syrup (2:1) · 2 dashes walnut bitters · Orange peel for garnish · Combine whiskey, sherry, honey syrup, and bitters in a mixing glass with ice. Stir gently for 30 seconds — this whiskey deserves a soft hand. Strain into a warmed rocks glass over a single large ice sphere. Express the orange peel over the surface and rest it on the rim. Sip slowly as the ice barely yields. · Glass: Rocks glass

Recipe

In a rocks glass, muddle one barspoon of raw turbinado sugar with a single disc of fresh lime (cut from the cheek, not the end) until the oils release. Add 2 oz Rhum Clément Canne Bleue and stir until the sugar dissolves. No ice — serve at ambient temperature, as they do in Martinique. The warmth of the glass lets the cane's aromatics bloom. Optionally, rest a thin slice of fresh ginger on the rim for a nod to the island's tropical spice trade.

Recipe

2 oz Cape Fynbos Gin · 0.75 oz fresh grapefruit juice · 0.5 oz honey syrup (2:1 honey to water) · 0.25 oz fresh lemon juice · 3 oz chilled premium tonic water · Combine gin, grapefruit juice, honey syrup, and lemon juice in a shaker with ice. Shake briefly and strain into a highball glass filled with fresh ice. Top with tonic water and stir gently once. Garnish with a rosemary sprig lightly slapped to release its oils and a long grapefruit twist. · Garnish: Sprig of fresh rosemary and a grapefruit twist · Glass: Highball

Recipe

2 oz Town Branch Single Barrel · 1 oz Campari · 1 oz sweet vermouth · Stir over ice, strain into a rocks glass with a large cube, garnish with an orange twist.

Recipe

2 oz Volcán X.A Extra Añejo · 0.25 oz piloncillo syrup (dissolve grated piloncillo in equal parts warm water) · 2 dashes mole bitters · 1 dash Angostura bitters · 1 wide strip of orange peel · Pinch of Maldon smoked sea salt · Dissolve the pinch of smoked salt in the piloncillo syrup. Combine syrup, both bitters, and tequila in a mixing glass with large ice cubes. Stir 30–35 revolutions until well-chilled and silky. Strain into a rocks glass over a single large ice sphere. Express the orange peel over the surface, run it around the rim, and nestle it against the ice. Serve immediately. · Garnish: Expressed orange peel and optional cacao nib on the rim · Glass: Rocks glass

Recipe

Ingredients: 2 oz Koval Barreled Gin, 0.75 oz Laphroaig-rinsed sweet vermouth (rinse 1 oz Carpano Antica with a bar spoon of Laphroaig 10), 0.25 oz maple syrup, 2 dashes Angostura bitters, lemon twist. Instructions: Combine gin, vermouth, maple syrup, and bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled. Strain into a chilled coupe glass. Express the lemon twist over the surface, then rest it on the rim.

Recipe

2 oz Cazcanes No. 9 Reposado Tequila · 0.75 oz fresh lime juice · 0.5 oz mezcal (lightly smoked, such as Del Maguey Vida) · 0.5 oz raw honey syrup (1:1 honey to warm water) · 2 dashes mole bitters · Lime wheel and a pinch of smoked sea salt for garnish · Combine tequila, mezcal, lime juice, honey syrup, and bitters in a shaker with ice. Shake vigorously for 12 seconds. Double strain into a chilled coupe glass. Garnish with a lime wheel and a small pinch of smoked sea salt placed directly on the wheel. The mezcal amplifies the reposado's inherent smokiness without overwhelming it — a cocktail that hums with tension and resolve. · Glass: Coupe

Recipe

2 oz Talisker Distillers Edition · 0.75 oz fresh lemon juice · 0.75 oz honey-ginger syrup · Shake with ice, strain into rocks glass over fresh ice, float 0.25 oz Talisker on top.

Recipe

2 oz Smoke Wagon Small Batch · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into rocks glass with large cube, express orange peel.

Recipe

1.5 oz Plantation OFTD Overproof Dark Rum · 0.5 oz Averna Amaro · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash mole bitters · Combine all ingredients in a mixing glass with ice. Stir for 25-30 seconds until well-chilled and diluted. Strain over a single large ice cube in a double old fashioned glass. Express a wide orange peel over the surface and flame briefly to release aromatic oils. Drop the peel into the glass and rest a cinnamon stick alongside. The result is a brooding, Old Fashioned-style cocktail where the rum's overproof intensity is tamed into a deep, smoldering sipper. · Garnish: Flamed orange peel and a cinnamon stick · Glass: Double Old Fashioned

Recipe

Muddle 3 thin slices of fresh ginger and 2 lime wheels with 0.5 oz raw turbinado syrup in a shaker. Add 2 oz Distillerie Poisson Cuvée Caribaea and 0.75 oz fresh lime juice. Shake hard with ice and double-strain into a chilled coupe. Top with 1 oz chilled sparkling mineral water. Garnish with a thin sugarcane stick and a pinch of flaky sea salt on the rim.

Recipe

2 oz Woodinville Port Cask Finish · 1 oz sweet vermouth · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a brandied cherry.

Recipe

2 oz Cimarrón Añejo, 0.75 oz Amontillado sherry, 0.25 oz agave syrup (1:1), 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice 25–30 seconds, strain into a chilled coupe or rocks glass over a single large cube. Express an orange peel over the top and drop it in.

Recipe

2 oz Corsair Steampunk Gin, 0.75 oz fresh lemon juice, 0.5 oz honey syrup (2:1), 3 dashes celery bitters, top with 1 oz chilled IPA. Shake gin, lemon, honey, and bitters with ice; strain into a chilled coupe and float the IPA. Garnish with a lemon twist.

Recipe

2 oz West Cork Rum Cask · 0.5 oz lime juice · 3 oz ginger beer · Build over ice in a highball glass, stir gently, garnish with a lime wheel.

Recipe

2 oz Fercullen 18 Year Old · 0.5 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Kentucky Peerless Double Oak · 0.75 oz Aperol · 0.75 oz Amaro Nonino · 0.75 oz fresh lemon juice · Shake with ice, strain into a coupe.

Recipe

2 oz Sacred Rosehip Cup, 3 oz dry Prosecco, 1 oz soda water. Build over ice in a wine glass, stir gently, and garnish with an orange half-wheel and a sprig of thyme.

Recipe

This wine should be experienced on its own. Decant 60–90 minutes before serving at 60–64°F in a large Burgundy stem to allow the tuffeau minerality and floral aromatics to unfurl.

Recipe

2 oz La Favorite Cuvée de la Flibuste 1999 · 0.5 oz Pierre Ferrand Dry Curaçao · 0.25 oz Demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Wide orange peel for garnish · Combine rhum, curaçao, Demerara syrup, and bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled and properly diluted. Strain into a chilled coupe. Express the orange peel over the surface, twisting to release its oils, and rest it on the rim. A rum Old Fashioned variant that honors, rather than obscures, the spirit's decades of refinement. · Glass: Coupe

Recipe

2 oz Copalli Barrel Rested Rum · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.25 oz rich demerara syrup (2:1) · 2 dashes Angostura bitters · Torched rosemary sprig for garnish · Combine rum, lime juice, orgeat, demerara syrup, and bitters in a shaker with ice. Shake vigorously for 12 seconds. Strain over a single large ice cube. Torch a rosemary sprig until it smolders, then lay it across the glass so the aromatic smoke mingles with the drink. · Glass: Rocks glass · The torched rosemary amplifies the rum's charred-oak character while orgeat complements the coconut and almond notes. A smoky, aromatic sipper that doubles down on fire.

Recipe

2 oz Old Elk Double Wheat · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into coupe, garnish with grated nutmeg.

Recipe

Stir 1.5 oz FEW Barrel Gin, 1 oz Campari, 0.75 oz Carpano Antica Formula sweet vermouth, and 1 barspoon maple syrup over a large ice cube for 25 seconds. Strain into a rocks glass over a single large ice cube. Express an orange peel over the surface, then garnish with the peel. Optionally, briefly torch the orange peel to char the oils for an aromatic smoke note that echoes the barrel character.

Recipe

2 oz Michter's US*1 Toasted Barrel Finish Sour Mash · 0.25 oz maple syrup · 2 dashes Angostura bitters · Stir over a large ice cube, garnish with an orange peel.

Recipe

2 oz G4 Reposado Madera · 0.75 oz fresh lime juice · 0.5 oz agave nectar · Top with grapefruit soda · Build in a salt-rimmed highball over ice, garnish with a grapefruit wedge.

Recipe

2 oz St. George Botanivore Gin · 0.75 oz fresh lemon juice · 0.75 oz honey syrup (2:1) · Shake with ice, double strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Trois Rivières Cuvée de l'Océan · 0.5 oz sirop de canne · 1 lime disc (squeezed and dropped in) · Build in a rocks glass, stir briefly, no ice or add ice to preference.

Recipe

2 oz Writers' Tears Cask Strength, 0.75 oz raw honey syrup (2:1 honey to water), 0.5 oz fresh lemon juice, 2 dashes Angostura bitters, 1 small sprig fresh thyme. Combine whiskey, honey syrup, lemon juice, and bitters in a shaker with ice. Shake vigorously for 12 seconds and double-strain into a chilled coupe. Express a lemon peel over the surface and garnish with the thyme sprig laid across the glass. The honey amplifies the whiskey's natural sweetness while citrus and bitters pull against it—a drink held together by opposing forces.

Recipe

2 oz Fortaleza Lot 100 Blanco · 0.75 oz fresh lime juice · 0.5 oz agave nectar · Pinch of flaky salt · Shake with ice, strain into a salt-rimmed coupe, garnish with a lime wheel.

Recipe

2 oz Stellum Cask Strength Single Barrel Bourbon · 0.75 oz sweet vermouth · 0.25 oz Averna amaro · 2 dashes Angostura bitters · Stir with ice, strain into a coupe, garnish with a brandied cherry.

Recipe

2.5 oz Tarquin's Seadog Navy Strength Gin · 0.5 oz dry vermouth · Stir with ice for 30 seconds, strain into a chilled Nick & Nora glass, garnish with a grapefruit twist.

Recipe

2 oz Tapatio Excelencia Extra Añejo · 0.5 oz Pedro Ximénez sherry · 0.25 oz Demerara syrup · 2 dashes mole bitters · 1 strip of orange peel · Combine Tapatio Excelencia, Pedro Ximénez sherry, Demerara syrup, and mole bitters in a mixing glass with ice. Stir slowly for 30 seconds until well-chilled and silken. Strain into a rocks glass over a single large ice cube. Express the orange peel over the surface, twist, and rest it against the rim. Sip contemplatively. · Glass: Rocks glass

Recipe

2 oz Bols Genever Barrel Aged · 0.75 oz fresh lemon juice · 0.5 oz raw honey syrup (1:1 honey to warm water) · 0.25 oz Amaro Montenegro · 3 oz chilled club soda · Lemon wheel and a sprig of thyme for garnish · Combine genever, lemon juice, honey syrup, and Amaro Montenegro in a shaker with ice. Shake briefly — just enough to integrate, not to over-dilute. Strain into a tall Collins glass over fresh ice. Top with club soda and stir gently once. Garnish with a lemon wheel and a lightly bruised thyme sprig laid across the rim. · Glass: Collins glass

Recipe

2 oz Pinhook 8 Year · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain over a large cube, express an orange peel.

Recipe

1.5 oz Longrow 14 · 0.75 oz sweet vermouth · 0.25 oz Bénédictine · 2 dashes Peychaud's bitters · Stir over ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Mhoba American Oak Aged Rum, 0.75 oz fresh lime juice, 0.5 oz demerara syrup (2:1), 2 dashes Angostura bitters, 1 dash orange bitters. Shake with ice, strain over a large cube in a rocks glass, express an orange peel and drop it in.

Recipe

3 oz Nikolaihof Vom Stein Riesling, 1 oz elderflower cordial, 0.5 oz fresh lemon juice, 2 oz chilled soda water. Build in a large wine glass over ice, garnish with a thin cucumber ribbon and a sprig of thyme.

Recipe

2 oz Silkie Reserve, 0.75 oz honey syrup (2:1 heather honey to water), 0.5 oz fresh lemon juice, 2 dashes orange bitters. Shake with ice, strain into a coupe, express an orange peel over the top.

Recipe

2 oz Four Pillars Bloody Shiraz Gin · 1 oz fresh lemon juice · 0.5 oz simple syrup · 2 oz dry sparkling wine · Shake gin, lemon, and syrup with ice, strain into a wine glass, top with sparkling wine.

Recipe

2 oz Ron Zacapa XO · 0.75 oz cold brew coffee concentrate · 0.5 oz Pedro Ximénez sherry · 0.25 oz chocolate bitters syrup (equal parts chocolate bitters and demerara syrup) · 2 dashes orange bitters · Combine all ingredients in a mixing glass with large ice cubes. Stir for 30 seconds until well-chilled and slightly diluted. Strain into a chilled coupe. Express an orange peel over the surface, then rest it on the rim. Place a single coffee bean in the center of the drink. · Garnish: Expressed orange peel and a single coffee bean · Glass: Coupe

Recipe

2 oz Blue Run 14 Year · 1 barspoon demerara syrup · 3 dashes Angostura bitters · Stir over a large ice cube, express orange peel over the glass.

Recipe

1.5 oz Whitley Neill Blood Orange & Ginger Gin · 2 oz Prosecco · 1 oz blood orange juice · 0.5 oz elderflower liqueur · Build in wine glass over ice, stir gently, garnish with orange wheel.

Recipe

2 oz Don Fulano Añejo 3 Year · 0.5 oz aged rum · 0.5 oz agave nectar · 3 dashes mole bitters · Stir over ice, strain into rocks glass, garnish with orange peel.

Recipe

2 oz Jefferson's Very Small Batch, 0.5 oz Amaro Nonino, 0.25 oz honey syrup (1:1), 2 dashes orange bitters. Stir with ice for 30 seconds — timing matters — strain into a chilled coupe. Express an orange peel over the top and drop in.

Recipe

2 oz Rhum Clément 10 Year Old · 0.75 oz fresh lime juice · 0.5 oz passion fruit syrup · 0.25 oz vanilla bean syrup · 2 dashes Angostura bitters · 1 thin slice of ripe plantain (garnish) · Combine rum, lime juice, passion fruit syrup, vanilla bean syrup, and bitters in a shaker with ice. Shake vigorously for 12 seconds. Double-strain into a chilled coupe glass. Float a thin, lightly torched slice of ripe plantain on the surface. The caramelized plantain echoes the rum's tropical richness and reinforces the theme of capturing fruit at its peak. · Glass: Coupe

Recipe

2 oz Midleton Dair Ghaelach Bluebell Forest Tree No. 3 | 0.5 oz Irish heather honey syrup (2:1) | 0.25 oz Amaro Nonino | 2 dashes walnut bitters | Express an orange peel over the glass and discard. Stir all ingredients with large ice for 30 seconds, strain into a chilled coupe, and garnish with a single edible viola blossom.

Recipe

2 oz West Cork 10 Year · 4 oz premium ginger ale · Squeeze of fresh lemon · Build over ice in a tall glass, stir gently, garnish with a lemon wheel.

Recipe

2 oz Moorland Wild Bilberry Gin · 4 oz premium Indian tonic · Build in a copa glass over ice, garnish with a sprig of thyme and a few fresh blueberries.

Recipe

2 oz Rhum Rhum PMG Libération 2012 · 0.75 oz fresh lime juice · 0.5 oz raw sugarcane syrup · 0.25 oz green Chartreuse · 2 dashes Angostura bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double-strain into a chilled coupe. Express the lime peel over the surface, then rest it on the rim alongside the sugarcane stick. · Garnish: Expressed lime peel and a single sugarcane swizzle stick · Glass: Coupe

Recipe

2 oz Don Fulano Reposado Fuerte · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 2 oz sparkling grapefruit soda · Build in a salt-rimmed highball over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Boone County Eighteen33 · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube and garnish with an orange peel.

Recipe

2 oz Tomatin 15 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 dashes Peychaud's bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz English Harbour 10 Year Old · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.5 oz honey syrup (1:1) · 2 dashes Angostura bitters. Shake all ingredients vigorously with ice. Strain into a coupe glass. Garnish with a lime wheel and a light grating of fresh nutmeg.

Recipe

2 oz Don Pilar Blanco · 1 oz fresh lime juice · 0.75 oz agave nectar · 4 fresh mint leaves · Muddle mint, shake all ingredients with ice, double-strain into a salt-rimmed coupe, garnish with a lime wheel.

Recipe

2 oz Tomintoul 14 Year · 0.5 oz elderflower liqueur · 0.25 oz fresh lemon juice · Top with 1 oz chilled soda · Build in a rocks glass over crushed ice, garnish with a sprig of thyme.

Recipe

2 oz Ezra Brooks 7 Year · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2.5 oz Distillerie de Paris Batch No. 2 Gin · 0.5 oz dry vermouth · 1 dash orange bitters · Stir over ice 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Shortcross Rye & Malt, 0.75 oz dry oloroso sherry, 0.25 oz honey syrup (2:1), 2 dashes orange bitters. Stir with ice for 25 seconds, strain into a chilled coupe, express an orange peel over the surface and drop in.

Recipe

2 oz Neisson Blanc 52%, 1 barspoon fresh cane syrup (sirop de canne), 1 thick disc of fresh lime with peel. Muddle lime and syrup gently in a rocks glass, add rhum, stir once with a bar spoon. No ice — chacun prépare sa propre mort.

Recipe

2 oz Castle & Key Small Batch Bourbon · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into coupe, garnish with lemon peel.

Recipe

3 oz Foradori Fontanasanta Manzoni Bianco, 1 oz Suze, 0.5 oz elderflower liqueur, top with dry tonic. Serve over a large cube in a wine glass with a grapefruit twist and a sprig of fresh thyme.

Recipe

1.5 oz Don Fulano Añejo Imperial · 0.75 oz Amaro Nonino · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Shake with ice, strain into coupe, garnish with orange twist.

Recipe

2 oz Balblair 15 Year · 0.5 oz Calvados · 0.25 oz honey syrup · 2 dashes Angostura bitters · Stir over ice, strain into rocks glass with large cube, garnish with orange twist.

Recipe

60ml Micil Earl's Island, 20ml honey syrup (2:1 wildflower honey to water), 20ml fresh lemon juice, 2 dashes orange bitters. Shake with ice, strain into a chilled coupe, garnish with a lemon twist expressed over the surface.

Recipe

2 oz Tinkerman's Sweet Spice Gin · 0.75 oz fresh lemon juice · 0.75 oz honey syrup · 2 dashes orange bitters · Shake with ice, strain into chilled coupe, garnish with lemon wheel.

Recipe

2 oz Chalong Bay Sherry Cask Finish Rum, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 3 dashes orange bitters, 1 barspoon oloroso sherry. Shake with ice, strain into a chilled coupe, express an orange peel over the surface and drop it in.

Recipe

2 oz Calle 23 Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling water · Build in a salt-rimmed Collins glass over ice, stir gently, garnish with grapefruit wedge.

Recipe

2 oz Anno Kent Dry Gin, 0.75 oz fresh lemon juice, 0.5 oz elderflower liqueur, 0.25 oz chamomile-honey syrup, 2 dashes celery bitters. Shake with ice, double strain into a chilled coupe, garnish with a lemon twist and a single chamomile flower.

Recipe

2 oz Bardstown Phifer Pavitt Bourbon · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, garnish with an expressed orange peel.

Recipe

2 oz Method and Madness Single Grain Virgin Spanish Oak, 0.5 oz Amontillado sherry, 0.25 oz honey syrup (2:1), 2 dashes orange bitters. Stir with ice for 30 seconds; strain into a chilled coupe. Express an orange peel over the surface and drop in.

Recipe

2 oz Glenlossie 10 · 0.5 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes Peychaud's bitters · Shake with ice, strain into a rocks glass with crushed ice, garnish with a peach slice.

Recipe

2 oz Wyoming Whiskey National Parks No. 2 · 0.75 oz fresh lime juice · 4 oz ginger beer · Build over ice in a copper mug, garnish with candied ginger.

Recipe

2 oz Neisson Le Galion Blanc, 0.75 oz fresh lime juice, 0.5 oz cane syrup (1:1), 3 dashes celery bitters. Shake with ice, strain into a chilled coupe, garnish with a thin cucumber ribbon.

Recipe

2 oz Wolfburn Aurora · 4 oz chilled soda water · 0.25 oz honey syrup · Stir gently over tall ice, garnish with a lemon twist.

Recipe

1.5 oz Kyrö Dark Gin · 1 oz Campari · 1 oz sweet vermouth · Stir with ice, strain into a rocks glass over a large cube, garnish with an orange coin.

Recipe

2 oz Neisson 12 Year Old, 0.25 oz Amontillado sherry, 2 dashes orange bitters, 1 dash Angostura. Stir over ice for 20 seconds; strain into a chilled coupe. Express an orange peel over the surface and drape along the rim. No garnish beyond the oil.

Recipe

2 oz Old Forester Birthday Bourbon · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir with ice for 30 seconds, strain over a large cube, express an orange peel over the surface.

Recipe

2 oz Craigellachie 17 · 4 oz chilled soda water · Build in a tall glass over ice, stir gently once, garnish with a lemon twist.

Recipe

2 oz Kilbeggan 8 Year Single Grain · 4 oz ginger ale · 0.5 oz fresh lime juice · Build in a tall glass over ice, stir, garnish with a lime wheel.

Recipe

2 oz FEW Standard Issue Gin, 1 oz Cocchi Americano, 0.25 oz fresh lemon juice, 0.25 oz simple syrup, 2 dashes orange bitters. Stir with ice, strain into a chilled coupe, express a lemon peel over the surface and drop it in.

Recipe

1.5 oz Savanna HERR 10 Year, 0.5 oz Amaro Nonino, 0.25 oz demerara syrup, 2 dashes mole bitters, 1 dash saline solution. Stir with ice, strain into a rocks glass over a large cube, express and discard grapefruit peel.

Recipe

2 oz Scapa Glansa · 4 oz chilled sparkling water · 0.5 oz heather honey syrup · Build over tall ice, garnish with a lemon twist and sprig of thyme.

Recipe

2 oz Whitley Neill Raspberry Gin · 0.75 oz lemon juice · 0.5 oz elderflower liqueur · 3 fresh raspberries · Shake with ice, double strain into a coupe, garnish with a raspberry and lemon twist.

Recipe

2 oz Hinch Double Wood, 0.5 oz honey syrup (2:1), 2 dashes orange bitters, 1 dash Angostura. Stir with ice, strain over a single large rock, express an orange peel over the surface and drop it in. Finish with a single drop of Islay whisky floated on top for a mineral, smoky ghost.

Recipe

2 oz Volcán Reposado · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.5 oz agave nectar · Top with mineral water · Build in a salt-rimmed highball glass over ice, garnish with a grapefruit wheel.

Recipe

2 oz Starlight Single Barrel Bourbon · 0.25 oz apple butter syrup · 3 dashes Angostura bitters · Stir over a large ice cube, garnish with a dehydrated apple slice.

Recipe

2 oz The Busker Single Malt, 0.5 oz Pedro Ximénez sherry, 0.25 oz honey syrup, 2 dashes orange bitters. Stir over ice, strain into a chilled coupe, express an orange peel over the surface.

Recipe

2 oz Cimarrón Reposado, 0.5 oz fresh lime juice, 0.25 oz agave syrup, 3 oz chilled grapefruit soda. Build in a tall glass over ice, stir gently, and garnish with a grapefruit twist and a pinch of flaky salt on the rim.

Recipe

2.5 oz Sacred Gin, 0.5 oz Sacred English Dry Vermouth, 1 dash orange bitters. Stir with ice for 30 seconds, strain into a chilled coupe, and express a pink grapefruit twist over the surface before dropping it in.

Recipe

2 oz Old Elk Wheated Bourbon · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into coupe, garnish with lemon peel.

Recipe

In a rocks glass, muddle a thick disc of lime (with peel) with 1 barspoon of cane syrup (sirop de canne). Add 2 oz Le Rhum par Neisson. Stir gently — no ice, chacun prépare sa propre mort. Optional: a single large cube if the day demands it.

Recipe

2.5 oz Archangel Gin · 0.5 oz dry vermouth · Stir with ice for 30 seconds, strain into a chilled Nick & Nora glass, garnish with a lemon twist.

Recipe

2 oz Kilbeggan Distillery Reserve · 0.75 oz honey syrup (1:1) · 0.75 oz fresh lemon juice · Shake with ice, strain into a chilled coupe.

Recipe

In a rocks glass, muddle a thick disc of lime (peel and pulp) with 1 barspoon of cane sugar syrup (sirop de canne). Add 2 oz Bielle Blanc 59. Stir briefly with a swizzle stick — no ice, or a single large cube if you must. 'Chacun prépare sa propre mort.'

Recipe

2 oz Boone County Small Batch Bourbon, 0.5 oz honey syrup (2:1 wildflower honey to water), 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds, strain over a large rock, express an orange peel over the top and drop in.

Recipe

2 oz Kilbeggan Small Batch Rye · 0.75 oz fresh lime juice · 4 oz ginger beer · Build in copper mug over crushed ice, garnish with lime wheel and fresh mint sprig.

Recipe

2 oz Conker Navy Strength Gin · 1 oz Cocchi Americano · 0.5 oz fresh lime juice · 0.25 oz simple syrup · Shake hard with ice, strain into coupe, garnish with grapefruit twist.

Recipe

2 oz Blue Run High Rye Bourbon · 0.75 oz Averna Amaro · 0.25 oz Demerara syrup · 2 dashes Angostura bitters · Stir with ice, strain into rocks glass over large cube, garnish with expressed orange peel.

Recipe

2 oz El Tesoro Mizunara Finish Añejo, 1 barspoon agave nectar (light), 2 dashes Angostura bitters, 1 dash orange bitters. Stir with a large clear ice cube for 20 seconds. Express an orange peel over the glass and drop in. Garnish with a single toasted cedar chip on the side (optional).

Recipe

2 oz Mount Gilboa Signature, 0.75 oz fresh lime juice, 0.5 oz demerara syrup, 2 dashes Angostura bitters. Shake with ice, strain into a chilled coupe, garnish with a lime wheel and a light grating of nutmeg.

Recipe

1.5 oz Whitley Neill Parma Violet Gin · 0.75 oz Lillet Blanc · 0.5 oz fresh lemon juice · Top with prosecco · Build in a wine glass over ice, garnish with a lemon twist and edible violet.

Recipe

2 oz Penelope Four Grain · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 4 mint leaves · Shake hard with ice, strain over crushed ice, garnish with mint sprig.

Recipe

2 oz Lough Gill Trimara · 0.5 oz amontillado sherry · 0.5 oz orange juice · 0.25 oz demerara syrup · Shake with ice, strain over crushed ice, garnish with orange wheel and seasonal berries.

Recipe

1 oz Savanna HERR Coeur de Chauffe, 1 oz aged Barbados rum, 0.75 oz fresh lime juice, 0.5 oz demerara syrup. Shake hard with crushed ice and double-strain into a chilled coupe. Garnish with a lime wheel — the HERR provides fireworks while the aged rum grounds the drink.

Recipe

2 oz Glenfiddich 12 · 0.75 oz pear liqueur · 0.5 oz fresh lemon juice · 0.25 oz honey syrup · Shake with ice, strain into a coupe, garnish with a thin pear slice.

Recipe

2 oz Volcán Cristalino · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling mineral water · Build over ice in a highball, stir gently, garnish with grapefruit wedge and pink salt rim.

Recipe

2 oz Glenfarclas 15 · 1 oz sweet vermouth · 2 dashes orange bitters · Stir with ice, strain into a coupe, garnish with a brandied cherry.

Recipe

2 oz Chairman's Reserve Spiced Rum, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 2 dashes Angostura bitters, 3 oz hot black tea. Combine in a heatproof mug, stir gently, and garnish with an orange peel studded with three cloves.

Recipe

2 oz Jefferson's Reserve, 0.25 oz demerara syrup, 2 dashes Angostura bitters, 1 dash orange bitters. Stir over a single large cube for 40 seconds; strain into a rocks glass over fresh ice. Express an orange peel and drop it in. Rest 60 seconds before the first sip.

Recipe

2 oz Capreolus Garden Tiger Gin · 1 oz fresh lemon juice · 0.75 oz elderflower syrup · Club soda · Build in a tall glass over ice, top with soda, garnish with a sprig of thyme.

Recipe

2 oz West Cork 16 Year · 0.75 oz honey syrup · 0.75 oz fresh lemon juice · Shake with ice, strain into a rocks glass over fresh ice, garnish with a lemon wheel.

Recipe

2 oz Barrell Infinite Barrel Project · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel over the surface.

Recipe

2 oz Teaninich 10 Year Old · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · 2 dashes celery bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2.5 oz Capreolus Pear Eau de Vie Gin · 0.5 oz Dolin Dry Vermouth · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a thin pear slice.

Recipe

2 oz Capreolus Damson Eau de Vie Gin · 0.5 oz dry vermouth · 0.25 oz Lillet Blanc · Stir with ice, strain into a chilled Nick & Nora, express lemon peel.

Recipe

2 oz Tierra Noble Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling mineral water · Build in a salt-rimmed highball over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Chattanooga Cask 111 · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express orange peel and discard.

Recipe

2 oz Waterford Dunbell 1.1 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Michter's US*1 Kentucky Straight Bourbon · 0.5 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into rocks glass with a large cube, garnish with a torched orange peel.

Recipe

2 oz Hinch Peated Single Malt, 0.5 oz Amontillado sherry, 0.25 oz heather honey syrup, 2 dashes orange bitters. Stir over ice for 20 seconds, strain into a chilled Nick & Nora glass, and express an orange peel over the top before discarding.

Recipe

2 oz Deanston 14 · 0.75 oz fresh lemon juice · 0.5 oz heather honey syrup · Shake with ice, strain into coupe, garnish with lemon twist.

Recipe

2 oz Trois Rivières Cuvée du Moulin · 0.5 oz cane syrup · 1 lime disc (muddled) · Muddle lime and cane syrup in rocks glass, add rum, stir, add ice if desired.

Recipe

2 oz Cascahuín Tahona Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling mineral water · Build in a salt-rimmed highball over ice, stir gently, garnish with grapefruit wedge.

Recipe

1 oz Corsair Barreled Gin, 1 oz Carpano Antica sweet vermouth, 1 oz Campari. Stir with ice for 30 seconds, strain into a chilled rocks glass over a large cube. Express an orange peel over the surface and drop in.

Recipe

2 oz Havana Club Selección de Maestros, 0.75 oz dry oloroso sherry, 0.25 oz Amaro Nonino, 2 dashes orange bitters. Stir with ice, strain into a chilled coupe, express an orange peel over the surface and discard.

Recipe

This wine is not for cocktailing — serve it lightly chilled (55°F) in a Burgundy glass. If you must: 4 oz Poulsard, a barspoon of Suze, and a twist of grapefruit peel, stirred briefly over one large cube.

Recipe

2 oz Kentucky Peerless Bourbon · 0.25 oz demerara syrup · 3 dashes Angostura bitters · Stir over a large cube, express an orange peel.

Recipe

2.5 oz Capreolus Gin · 0.5 oz Dolin Dry Vermouth · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Dunville's Three Crowns Sherry Cask, 0.5 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash Angostura. Stir with ice for 25 seconds, strain into a chilled coupe, express an orange peel over the surface and discard.

Recipe

2 oz Drumshanbo Single Pot Still, 0.5 oz Pedro Ximénez sherry, 0.25 oz honey syrup (2:1), 2 dashes orange bitters. Stir with ice for 30 seconds, strain into a chilled coupe. Express an orange peel over the surface and drop in.

Recipe

1.5 oz Whitley Neill Original Dry Gin · 1 oz sweet vermouth · 0.75 oz Campari · 0.25 oz cold water · Stir over ice for 30 seconds, strain into a rocks glass over a large cube, garnish with an orange peel.

Recipe

2 oz Don Fulano Blanco Fuerte · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling mineral water · Build over ice in a salt-rimmed highball, stir gently, garnish with a grapefruit wheel.

Recipe

2 oz Woodford Reserve Wheat Whiskey · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

This wine is not for cocktails — serve it neat at 52°F in a Burgundy-shaped glass. For a table companion, offer a spritz: 4 oz chilled dry Chenin, 1 oz Cocchi Americano, top with soda, garnished with a wide strip of grapefruit peel.

Recipe

2 oz Bower Hill Barrel Reserve, 0.5 oz Amaro Nonino, 0.25 oz demerara syrup, 2 dashes orange bitters, 1 dash Angostura. Stir with ice 30 seconds, strain into a chilled rocks glass over a single large cube. Express an orange peel and drop in.

Recipe

2 oz St. George Dry Rye Gin, 1 oz Cocchi Vermouth di Torino, 1 tsp Luxardo Maraschino, 2 dashes Angostura bitters. Stir with ice for 30 seconds; strain into a chilled coupe. Express a lemon peel over the surface and drop it in. A Martinez built to lean into the rye — the maraschino tension releases into a long, spice-warmed finish.

Recipe

1.5 oz El Dorado Single Still Enmore 1996, 0.5 oz Amaro Meletti, 0.25 oz demerara syrup (2:1), 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds; strain into a chilled coupe. Express an orange peel over the surface and discard. No garnish — let the rum speak.

Recipe

2 oz Benriach 12 · 0.75 oz Amontillado sherry · 0.5 oz honey syrup · 2 dashes orange bitters · Stir over ice, strain into rocks glass with large cube, garnish with orange twist.

Recipe

2 oz Fuenteseca Cosecha 2021 Blanco, 0.5 oz fino sherry, 0.25 oz Yellow Chartreuse, 2 dashes celery bitters. Stir with ice for 20 seconds — no more. Strain into a chilled coupe. Express a grapefruit peel over the surface and discard.

Recipe

2 oz Jura 10 · 4 oz chilled sparkling water · expressed lemon peel · Build in a tall glass over ice, stir gently, garnish with lemon peel.

Recipe

1.5 oz Tullamore D.E.W. 12 · 1 oz green Chartreuse · 1 oz sweet vermouth · Stir over ice, strain into a coupe, garnish with a cherry.

Recipe

2 oz Clément Select Barrel · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in a rocks glass, muddle lime with syrup, add rum and a single large ice cube.

Recipe

2 oz Volcán Blanco · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.5 oz agave syrup · 2 oz sparkling mineral water · Build in a salt-rimmed Collins glass over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2.5 oz Crossbill Gin · 0.5 oz dry vermouth · Stir over ice for 30 seconds, strain into a frozen coupe, garnish with a lemon twist.

Recipe

2 oz Wyoming Whiskey Outryder, 0.5 oz Bénédictine, 0.25 oz honey syrup (2:1), 2 dashes orange bitters, 1 dash Angostura. Stir with ice for 20 seconds, strain into a chilled coupe, express an orange peel over the surface and drop in.

Recipe

2 oz Siembra Azul Reposado, 0.75 oz fresh lime juice, 0.5 oz agave nectar (lightly diluted 2:1 with water), 0.25 oz mezcal (for aromatic lift), 2 dashes orange bitters. Shake with ice, strain over a large cube in a rocks glass, garnish with a grapefruit twist expressed over the surface.

Recipe

2 oz Tanqueray Lovage · 1 oz fresh lemon juice · 0.75 oz simple syrup · 3 oz soda water · Shake gin, lemon, and syrup with ice, strain into a Collins glass over fresh ice, top with soda, garnish with a celery stalk.

Recipe

2 oz Benchmark Top Floor · 4 oz chilled ginger ale · 2 dashes Angostura bitters · Build over ice in a Collins glass, garnish with a lemon wheel.

Recipe

2 oz Glen Moray 12 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Glengoyne 12 · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2.5 oz Sacred Gin · 0.5 oz dry vermouth · 1 dash orange bitters · Stir with ice for 30 seconds, strain into a chilled Nick & Nora glass, garnish with a lemon twist.

Recipe

2 oz Novo Fogo Two Years Barrel-Aged Cachaça, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 0.25 oz yellow Chartreuse, 1 dash Angostura bitters. Shake hard with ice, strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz New Riff Balboa Rye Bourbon, 0.75 oz Amaro Nonino, 0.25 oz Demerara syrup, 2 dashes orange bitters, 1 dash Angostura. Stir with ice for 30 seconds, strain into a chilled coupe, express an orange peel over the surface and drop in.

Recipe

2 oz Tyrconnell 10 Port Cask · 0.75 oz fresh lemon juice · 0.5 oz ruby port syrup · 1 egg white · Dry shake, then shake with ice, double strain into a coupe, dash of Angostura on foam.

Recipe

2 oz Yellowstone Hand Picked Single Barrel · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash black walnut bitters · Stir over a large ice cube, express an orange peel.

Recipe

2 oz Whitley Neill Handcrafted Dry Gin · 0.75 oz fresh lime juice · 0.5 oz rosemary-infused simple syrup · Shake with ice, strain into a chilled coupe, garnish with a torched rosemary sprig.

Recipe

2 oz Tequila Ocho Reposado · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Top with sparkling mineral water · Build in a salt-rimmed highball over ice.

Recipe

2 oz Volans Blanco, 0.75 oz fresh grapefruit juice, 0.5 oz fresh lime juice, 0.25 oz agave syrup, pinch of sea salt, top with 2 oz chilled grapefruit soda. Build in a tall glass over ice, stir gently, garnish with a grapefruit twist and a sprig of mint.

Recipe

2 oz Wilderness Trail Cask Strength Wheated · 0.75 oz fresh lemon juice · 0.5 oz maple syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, dash of Angostura.

Recipe

2 oz Botanist Navy Strength · 0.75 oz fresh lime juice · 0.5 oz honey syrup (2:1) · Shake with ice, strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Bielle Rhum Vieux 3 Ans, 1 barspoon demerara syrup, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 20 seconds, strain over a large cube in a rocks glass, and express an orange peel over the top before dropping it in.

Recipe

2 oz Deanston 18 · 0.5 oz honey syrup · 4 oz chilled sparkling water · 2 dashes peach bitters · Build over ice in a tall glass, stir gently, garnish with a peach slice.

Recipe

N/A — this is a wine intended for the table, not a mixing component.

Recipe

1.5 oz Siembra Valles High Proof, 0.75 oz fresh lime juice, 0.5 oz agave syrup (1:1), 3 dashes celery bitters, 1 thin cucumber ribbon. Shake with ice, double-strain into a chilled coupe, garnish with the cucumber ribbon and a pinch of flaky sea salt on the rim.

Recipe

2 oz W.L. Weller 12 · 0.75 oz Amaro Nonino · 0.75 oz Aperol · 0.75 oz fresh lemon juice · Shake with ice and strain into a coupe.

Recipe

2 oz Dunville's 10 PX, 0.25 oz Pedro Ximénez sherry, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds; strain into a chilled coupe. Express an orange peel over the surface and discard.

Recipe

2 oz Rhum Rhum PMG Blanc, 1 barspoon fresh cane syrup (sirop de canne), 1 thick disc of lime pressed lightly to express oil. Combine in a rocks glass, stir gently three times, no ice. Serve as chacun prépare sa propre mort — each drinker adjusts to taste.

Recipe

2.5 oz Botanica Spiritvs Gin · 0.5 oz dry vermouth · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Habitation Velier Hampden HLCF · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice · Double strain into chilled coupe

Recipe

2 oz Garrison Brothers Balmorhea · 1 oz fresh lemon juice · 0.75 oz demerara syrup · 1 egg white · Dry shake, then shake with ice · Strain into coupe · Angostura bitters garnish

Recipe

1.5 oz Distillerie de Paris Gin · 0.75 oz fresh lemon juice · 0.5 oz simple syrup · 3 oz dry Champagne · Shake gin, lemon, and syrup with ice · Strain into flute · Top with Champagne

Recipe

This tequila deserves no cocktail — serve neat in a Glencairn or tulip glass at room temperature. If you must: 2 oz Fuenteseca 12, a single drop of orange bitters, stirred briefly over one large rock, expressed orange peel discarded.

Recipe

3 oz Selbach-Oster Zeltinger Schlossberg Riesling, 1 oz elderflower tonic, ½ oz fresh lime juice, splash of soda. Build over ice in a wine glass, garnish with a grapefruit twist and a sprig of thyme.

Recipe

2 oz Blackwater Velvet Cap, 0.75 oz oloroso sherry, 0.25 oz honey syrup, 2 dashes orange bitters. Stir over ice, strain into a chilled coupe, express an orange peel over the surface and drop it in.

Recipe

2 oz Hendrick's Orbium · 0.5 oz Cocchi Americano · 0.5 oz vodka · Stir with ice for 30 seconds, strain into a chilled coupe, express a lemon peel over the surface and discard.

Recipe

2 oz Tullibardine 500 · 0.75 oz fresh lemon juice · 0.5 oz fig syrup · 1 egg white · Dry shake, then shake with ice, strain into a rocks glass, garnish with a dried fig slice.

Recipe

2 oz Boann Blue Note · 1 oz fresh apple juice · 0.5 oz elderflower liqueur · 0.25 oz fresh lemon juice · Shake with ice, strain into a coupe, garnish with an apple fan.

Recipe

2 oz Rowan's Creek, 1 barspoon wildflower honey syrup (2:1 honey to warm water), 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice until well-chilled; strain over a large cube in a rocks glass. Express an orange peel over the surface and drop in.

Recipe

2 oz Terralta Blanco 110 · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling mineral water · Build in a salt-rimmed highball over ice, garnish with a grapefruit wedge.

Recipe

2 oz Savanna Créol Rhum Agricole Blanc, 0.5 oz fresh lime juice, 1 barspoon cane syrup (sirop de canne), 2 dashes celery bitters. Build in a rocks glass over one large cube, express lime peel over the top, and drop it in. Stir gently and serve.

Recipe

2 oz Tullibardine 20 Year Old · 0.5 oz Pedro Ximénez sherry · 2 dashes Peychaud's bitters · Stir with ice, strain into a coupe, garnish with a dried fig slice.

Recipe

2 oz Partida Añejo, 1 barspoon agave nectar, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds and strain over a large cube in a rocks glass. Express an orange peel over the top and drop it in.

Recipe

2.5 oz Applewood Gin · 0.5 oz Dolin dry vermouth · 1 dash grapefruit bitters · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a grapefruit twist.

Recipe

2 oz Wilderness Trail Single Barrel Cask Strength · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, garnish with an expressed orange peel.

Recipe

2 oz Powers Signature Release, 0.5 oz honey syrup (2:1), 0.25 oz fresh lemon juice, 2 dashes orange bitters. Stir with ice, strain into a chilled coupe, express an orange peel over the top and drop in.

Recipe

2 oz Tinkerman's Gin · 1 oz fresh lemon juice · 0.75 oz simple syrup · Club soda · Build over ice in a Collins glass, top with soda, garnish with a grapefruit wheel.

Recipe

2 oz Calle 23 Añejo · 1 oz sweet vermouth · 2 dashes mole bitters · Stir with ice, strain into a coupe, garnish with a Luxardo cherry.

Recipe

2 oz Glencadam 18 · 0.75 oz fresh apple juice · 0.5 oz honey syrup · 2 dashes orange bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with a thin apple slice.

Recipe

2 oz Chalong Bay Double Barrel Aged Rum, 0.75 oz fresh lime juice, 0.5 oz lemongrass-ginger syrup, 2 dashes Angostura bitters. Shake with ice, strain into a chilled coupe, garnish with a lime wheel and a bruised lemongrass stalk.

Recipe

2 oz Barrell Dovetail · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Kōloa Kaua'i Reserve • 0.75 oz fresh lime juice • 0.5 oz pineapple juice • 0.5 oz orgeat • 0.25 oz allspice dram. Shake with crushed ice and pour unstrained into a rocks glass. Garnish with a pineapple frond and freshly grated nutmeg.

Recipe

2 oz Beefeater London Garden · 1 oz fresh lemon juice · 0.75 oz lavender syrup · 3 oz soda water · Build in a highball glass over ice, stir gently, garnish with a sprig of fresh thyme.

Recipe

2 oz Elijah Craig 18 Year · 0.5 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice 30 seconds, strain into a rocks glass with a single large cube, express orange peel.