Cocktail Recipes

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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.

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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.

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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.

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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.

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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

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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.

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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.

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

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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.

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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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

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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.

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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.

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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.

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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).

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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

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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.

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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.

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

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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.

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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 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

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 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 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 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 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 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 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 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

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

2.5 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

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 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 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

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 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 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

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 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

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 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 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

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 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 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 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

2.5 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 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 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 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 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 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 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 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

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 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 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 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 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

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

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

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 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 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

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 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 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 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 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

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 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 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 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

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

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 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 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 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 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 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 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 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

2.5 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 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 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 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 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 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 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 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 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

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 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

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

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

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

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

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

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 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

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 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 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 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 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 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

2.5 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 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 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 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 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 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 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 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 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 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.

Recipe

2 oz Method and Madness Single Malt · 0.25 oz maple syrup · 2 dashes walnut bitters · Stir over ice for 20 seconds, strain into a rocks glass with a large cube, express an orange peel.

Recipe

2 oz Bowmore 18 · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · 2 dashes Peychaud's bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

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 El Pandillo Añejo · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling water · Build in a salt-rimmed highball glass over ice, stir gently, garnish with a charred grapefruit wedge.

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 Ben Nevis 10 Year Old · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 4 oz hot water · Combine in a warmed mug, stir gently, garnish with a lemon wheel and cinnamon stick.

Recipe

2 oz Daffy's 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 Glendalough Pot Still, 0.5 oz Bénédictine, 0.25 oz honey syrup, 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 Botran Reserva 15, 1 barspoon demerara syrup, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds, strain over a large cube in a rocks glass. Express an orange peel over the drink and drop in.

Recipe

2 oz Wilderness Trail Cask Strength Rye · 1 oz Carpano Antica Formula · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a Luxardo cherry.

Recipe

2 oz El Tesoro Blanco, 0.75 oz fresh pink grapefruit juice, 0.5 oz fresh lime juice, 0.25 oz agave syrup, pinch of sea salt, topped with grapefruit soda. Build in a highball over ice, stir gently, garnish with a grapefruit twist and a rosemary sprig.

Recipe

2 oz Very Old Barton BiB · 1 oz Campari · 1 oz sweet vermouth · Stir over ice, strain into coupe, garnish with orange peel.

Recipe

2 oz Chamucos Añejo · 0.25 oz agave nectar · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain over large cube, garnish with orange twist.

Recipe

2 oz Genevieve, 0.75 oz Cocchi Vermouth di Torino, 1 barspoon Bénédictine, 2 dashes orange bitters. Stir over ice for 30 seconds, strain into a chilled coupe, express a lemon peel and discard.

Recipe

2 oz Hyde No. 1 President's Reserve, 0.5 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash Angostura. Stir with ice for 30 seconds, strain into a chilled coupe, express an orange peel and drop it in.

Recipe

2 oz Auchroisk 10 · 0.5 oz peach liqueur · 4 oz chilled sparkling water · Build over ice in a tall glass, stir gently, garnish with a peach slice.

Recipe

2 oz Dunville's Three Crowns, 0.75 oz fresh lemon juice, 0.5 oz honey syrup (2:1), 2 dashes orange bitters. Shake with ice, strain into a chilled coupe, express an orange peel over the surface.

Recipe

2 oz Fortaleza Winter Blend Still Strength, 0.5 oz fresh lime juice, 0.5 oz orange blossom honey syrup (2:1 honey to warm water), 2 dashes orange bitters, grapefruit peel. Shake with ice, strain into a chilled coupe, express grapefruit peel over the surface and drop in.

Recipe

2 oz Kyrö Napue Gin · 4 oz premium tonic water · Squeeze of pink grapefruit · Build in copa glass over ice, garnish with a sprig of fresh dill and pink grapefruit wheel.

Recipe

2 oz Bardstown Discovery #11 · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into rocks glass over large cube, express orange peel.

Recipe

2 oz Bunnahabhain Stiùireadair · 0.5 oz Pedro Ximénez sherry · 1 dash Angostura bitters · Stir with ice, strain over large cube, garnish with an orange twist.

Recipe

2 oz Maker's Mark Wood Finishing Series · 0.75 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 Cascahuín Plata 48, 0.5 oz fresh lime juice, 0.25 oz agave syrup, top with chilled mineral water (4 oz). Build in a tall glass over a single large ice spear, gently stir, garnish with a grapefruit peel expressed and dropped in.

Recipe

2.5 oz The Botanist Cask Aged · 0.5 oz Dolin Blanc vermouth · 1 dash orange bitters · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz El Dorado Single Still Port Mourant, 0.75 oz fresh lime juice, 0.5 oz demerara syrup (2:1), 0.25 oz Amaro Nonino, 2 dashes Angostura bitters. Shake with ice, strain into a chilled coupe, garnish with an expressed orange peel.

Recipe

3 oz Movia Lunar, 1 oz chilled Cocchi Americano, 2 oz sparkling water, orange twist. Build in a chilled wine glass over one large cube, stir gently, garnish with a wide swath of orange peel.

Recipe

2 oz Fuenteseca Cosecha 2016 Blanco, 0.5 oz fresh lime juice, 0.25 oz agave syrup, pinch of sea salt, topped with 3 oz fresh pink grapefruit soda. Build in a chilled highball over ice, stir gently, garnish with a grapefruit twist and a sprig of thyme.

Recipe

2 oz Hernö Terroir Gin · 0.75 oz lemon juice · 0.5 oz elderflower syrup · 3 oz soda water. Build in a highball glass over ice. Stir gently. Garnish with a sprig of fresh dill.

Recipe

2 oz Barrell Seagrass · 0.75 oz lime juice · 0.5 oz apricot liqueur · 0.25 oz Demerara syrup · 2 dashes Angostura bitters. Flash blend or swizzle with crushed ice. Garnish with a mint bouquet and grated nutmeg.

Recipe

2 oz Chinaco Blanco, 3/4 oz fresh lime juice, 1/2 oz agave syrup, 3 dashes celery bitters, topped with grapefruit soda. Build in a tall glass over ice, garnish with a grapefruit twist and a sprig of mint.

Recipe

2 oz Hampden Estate 46 · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice, fine strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Whitley Neill Quince Gin · 1 oz fresh lemon juice · 0.75 oz honey syrup · 3 oz chilled club soda · Build gin, lemon, and honey over ice in a tall glass, stir gently, top with soda, garnish with a lemon wheel and thyme sprig.

Recipe

2 oz Legendary Dark Silkie, 0.5 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash chocolate bitters. Stir over ice, strain into a chilled coupe, express an orange peel over the top and drop in.

Recipe

2 oz Four Roses Small Batch · 0.75 oz apple cider syrup · 0.5 oz fresh lemon juice · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a thin apple slice.

Recipe

2 oz Dalmore 12 · 0.75 oz Pedro Ximénez sherry · 0.25 oz orange curaçao · 2 dashes orange bitters · Stir over ice, strain into a rocks glass with a large cube, express an orange peel over the surface.

Recipe

2 oz Chamucos Reposado, 0.5 oz Amontillado sherry, 0.25 oz agave nectar, 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 Dalmore 15 · 1 oz Cocchi Vermouth di Torino · 0.75 oz Campari · Stir with ice, strain into a coupe, garnish with an orange twist.

Recipe

2 oz Shortcross Single Malt Rye & Malt Cask, 0.5 oz dry oloroso sherry, 0.25 oz honey syrup, 2 dashes 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 Chalong Bay Pure Series Original, 0.75 oz fresh lime juice, 0.5 oz lemongrass-ginger syrup, 3 kaffir lime leaves (lightly clapped). Shake with ice, double-strain into a chilled coupe, garnish with a single floating lime leaf.

Recipe

2 oz 1792 Aged 12 Year · 1 bar spoon 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 Arbikie AK's Gin · 0.75 oz fresh lime juice · 0.5 oz heather honey syrup · Shake with ice, fine strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Tapatío Gran Reserva Añejo, 1 tsp agave nectar, 2 dashes orange bitters, 1 dash Angostura. Stir with ice 30 seconds; strain over a large cube. Express an orange peel over the glass and drop it in.

Recipe

2.5 oz Hayman's London Dry Gin · 0.5 oz dry vermouth · 1 dash orange bitters · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Old Grand-Dad Bonded · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel and drop it in.

Recipe

2 oz Avuá Amburana Cachaça, 0.25 oz demerara syrup, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds, strain over a large cube in a rocks glass, express an orange peel and drop in.

Recipe

2 oz Dunville's 18 PX, 0.25 oz PX sherry, 2 dashes orange bitters, 1 dash Angostura. Stir over ice 30 seconds, strain into chilled coupe, express orange peel and drop in.

Recipe

2 oz Rock Rose Gin · 4 oz premium tonic water · Build in a copa glass with plenty of ice, garnish with a slice of pink grapefruit and a sprig of fresh rosemary.

Recipe

2 oz Waterford Sheestown 3.1 · 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 Tequila Ocho Reposado · 1 oz fresh lime juice · 3 oz Topo Chico mineral water · Build in a highball glass over ice, stir gently, garnish with a lime wheel.

Recipe

2 oz Calumet Farm 12 Year · 1 oz Campari · 1 oz sweet vermouth · Stir over ice, strain into a rocks glass with one large cube, garnish with an orange twist.

Recipe

2 oz Stellum Equinox · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into rocks glass over a large cube, express orange peel.

Recipe

2 oz Fuenteseca Reserva 15, served neat in a tulip glass with a single wide strip of orange peel expressed and dropped in. No ice, no dilution — this spirit has already made its choices.

Recipe

2 oz Tamdhu 12 · 1 oz sweet vermouth · 2 dashes Angostura bitters · Stir with ice, strain into coupe, garnish with brandied cherry.

Recipe

2 oz Barbancourt Three Star, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 0.25 oz Cynar. Shake with ice, strain into a coupe, garnish with a lime wheel.

Recipe

1.5 oz Sipsmith Sloe Gin · 1 oz Campari · 1 oz sweet vermouth · Stir with ice, strain into rocks glass over a large cube, garnish with orange twist.

Recipe

Not intended for cocktails — but for a wine-forward aperitivo, combine 3 oz Radikon Slatnik with a dash of orange bitters and a strip of grapefruit peel over one large cube. Stir briefly and serve in a stemmed glass.

Recipe

2 oz Dunville's 1808, 0.5 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash Angostura. Stir over ice for 30 seconds, strain into a chilled coupe, and express an orange peel over the surface before dropping it in.

Recipe

2 oz ArteNOM 1414 Blanco, 0.75 oz fresh lime juice, 0.5 oz cucumber-mint syrup (muddle cucumber and mint into warm 1:1 simple, strain), 2 dashes celery bitters. Shake with ice, fine strain into a chilled coupe, garnish with a single mint leaf floated crown-down.

Recipe

2 oz Dunville's PX 12, 0.25 oz PX sherry, 2 dashes orange bitters, 1 dash chocolate bitters. Stir with ice for 25 seconds; strain into a chilled coupe. Express an orange peel over the surface and drop it in. Serve without garnish for a drink that darkens the more you look at it.

Recipe

2.5 oz ELLC London Dry Gin · 0.5 oz dry vermouth · 1 dash orange bitters · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Belle Meade Cask Strength · 0.25 oz maple syrup · 2 dashes Angostura bitters · 1 dash walnut bitters · Stir over a large ice cube, express an orange peel over the surface.

Recipe

2 oz Old Forester Single Barrel · 0.75 oz sweet vermouth · 0.25 oz Cherry Heering · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a brandied cherry.

Recipe

2 oz Tequila Ocho Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 2 oz sparkling mineral water · Build over ice in a highball, stir gently, garnish with a grapefruit wheel and salt rim.

Recipe

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

Recipe

2.5 oz Thomas Dakin Gin · 0.5 oz dry vermouth · 1 dash orange bitters · Stir over ice for 30 seconds, strain into a chilled martini glass, garnish with a lemon twist.

Recipe

2 oz Damoiseau Rhum Vieux 5 Year, 0.75 oz fresh lime juice, 0.5 oz cane syrup, 0.25 oz orange curaçao, 2 dashes Angostura bitters. Shake with ice, strain into a coupe, garnish with a flamed orange peel.

Recipe

2 oz Wilderness Trail Rye · 0.75 oz Aperol · 0.5 oz honey syrup · 2 dashes Angostura bitters · Stir over ice, strain into a rocks glass with one large cube, garnish with an orange twist.

Recipe

2 oz El Tesoro Extra Añejo · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over ice, strain into a rocks glass with one large cube, garnish with an orange peel expressed over the surface.

Recipe

50ml Boatyard Double Gin, 20ml dry vermouth, 5ml Suze, 2 dashes celery bitters. Stir over ice for 20 seconds until well-chilled. Strain into a chilled coupe. Express a grapefruit peel over the surface and drop it in.

Recipe

2 oz Old Pulteney 18, 0.5 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash saline solution. Stir with ice, strain into a chilled coupe, garnish with an orange twist expressed over the surface.

Recipe

2 oz Hampden Overproof Gold · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice, fine strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Wolfburn Northland Gin · 0.75 oz fresh lemon juice · 0.5 oz simple syrup · 3 oz chilled soda water · Shake gin, lemon, and syrup with ice, strain into a Collins glass with fresh ice, top with soda, garnish with a lemon wheel and juniper berries.

Recipe

2 oz Tyrconnell 15 Year · 0.5 oz honey syrup · 4 oz chilled sparkling water · Squeeze of lemon · Build in a highball glass over ice, stir gently, garnish with a lemon wheel.

Recipe

2 oz Bulleit 10 Year · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into rocks glass over large cube, garnish with expressed orange peel.

Recipe

2 oz Penelope Toasted · 0.75 oz Amaro Nonino · 0.25 oz maple syrup · 2 dashes Angostura bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with a torched orange peel.

Recipe

2 oz Egan's Fortitude, 0.5 oz honey syrup (2:1 wildflower honey to warm water), 0.25 oz fresh lemon juice, 2 dashes orange bitters. Stir with ice, strain into a chilled coupe, and express an orange peel over the top before dropping it in.

Recipe

2 oz Tanqueray No. Ten · 1 oz fresh grapefruit juice · 0.5 oz elderflower liqueur · 0.5 oz fresh lime juice · Top with soda · Build in a Collins glass over ice, stir gently, garnish with a grapefruit wheel.

Recipe

2 oz La Gritona Reposado, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1 honey to water), 3 dashes celery bitters. Shake with ice, strain into a chilled coupe, garnish with a lime twist expressed and discarded.

Recipe

2.5 oz Fifty Pounds 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 Rabbit Hole Cavehill · 0.75 oz Aperol · 0.75 oz Amaro Nonino · 0.75 oz fresh lemon juice · Shake with ice, double strain into a coupe.

Recipe

2 oz Auchentoshan 18 · 4 oz chilled sparkling water · 1 dash orange bitters · Build in a tall glass over a single ice column, stir gently, express an orange peel over the surface.

Recipe

2 oz Old Forester 1870 · 1 barspoon demerara syrup · 3 dashes Angostura bitters · Build over a single large ice cube, stir gently, express an orange peel over the glass.

Recipe

2 oz GlenAllachie 12 · 4 oz chilled soda water · Build in a tall glass over ice, stir once, garnish with a dried fig slice.

Recipe

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

Recipe

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

Recipe

2 oz Limavady Single Barrel · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 fresh peach slices · Muddle peach, shake with remaining ingredients, fine strain over crushed ice.

Recipe

2 oz Yellowstone Hand Picked Collection · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into rocks glass with large cube, express orange peel.

Recipe

2 oz Tequila Ocho Los Mangos Reposado · 1 oz fresh lime juice · 3 oz Topo Chico mineral water · Build in a rocks glass over ice, stir gently, garnish with lime wheel.

Recipe

2 oz Beara Ocean Gin · 4 oz Fever-Tree Mediterranean tonic · Build over ice in a copa glass, garnish with a sprig of rosemary and a grapefruit twist.

Recipe

2 oz Kilkerran 16 · 4 oz chilled soda water · Build in a tall glass over ice, stir gently, garnish with a lemon twist.

Recipe

2 oz Karukera Rhum Vieux Agricole L'Expression, 0.75 oz fresh lime juice, 0.5 oz falernum, 0.25 oz honey syrup (2:1), 2 dashes Angostura bitters. Shake with ice, strain over crushed ice in a rocks glass, garnish with a lime wheel and grated nutmeg.

Recipe

2 oz Cotswolds Dry Gin · 0.75 oz lemon juice · 0.5 oz lavender-honey 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 lavender sprig.

Recipe

2 oz Espolòn Añejo · 0.25 oz agave nectar · 3 dashes mole bitters · Stir with ice, strain over a large cube in a rocks glass, garnish with a flamed orange peel.

Recipe

2 oz Boann Marsala Cask Single Pot Still, 0.5 oz dry Marsala, 0.25 oz honey syrup, 2 dashes orange bitters. Stir with ice, strain into a chilled coupe, express an orange peel over the surface and drop in.

Recipe

Cinder & Cane — 2 oz Savanna Rhum Vieux Traditionnel 5 Year, 0.75 oz fresh lime juice, 0.5 oz demerara syrup, 0.25 oz Amaro Nonino, 2 dashes Angostura bitters. Shake with ice, strain into a chilled coupe, express an orange peel over the top and discard.

Recipe

2 oz Kentucky Owl Wiseman · 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 torched apple slice.

Recipe

2.5 oz Tobermory Gin · 0.5 oz dry vermouth · Stir over ice, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Minor Case Rye · 1 oz sweet vermouth · 2 dashes Angostura bitters · Stir with ice, strain into a coupe, garnish with a Luxardo cherry.

Recipe

2 oz Glen Grant 15 · 4 oz chilled soda water · Build in a tall glass over a single large ice spear, garnish with a lemon twist.

Recipe

2 oz Hyde No. 8 Heritage Cask; 0.5 oz cold-brew coffee concentrate; 0.25 oz demerara syrup; 2 dashes orange bitters. Stir over ice for 20 seconds, strain into a chilled coupe, and express an orange peel over the surface before dropping it in.

Recipe

2 oz Dictador 12 Year · 0.25 oz demerara syrup · 3 dashes mole bitters · Stir with ice, strain over a large rock, garnish with an orange twist.

Recipe

2.5 oz Copperhead Gin · 0.75 oz Dolin Dry Vermouth · 1 dash orange bitters · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a grapefruit twist.

Recipe

2 oz Clairin Le Rocher Ansyen · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in a rocks glass, add a single large ice cube, stir briefly, garnish with a lime disc.

Recipe

2 oz Waterford Lomhar · 4 oz chilled sparkling water · Build over ice in a tall glass, stir gently, garnish with a thin peach slice.

Recipe

1 oz Wilderness Trail Wheated · 1 oz Aperol · 1 oz Amaro Nonino · 1 oz fresh lemon juice · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

1.5 oz Ableforth's Navy Strength Gin · 1 oz Campari · 1 oz sweet vermouth · Stir with ice, strain into rocks glass over large cube, garnish with orange peel.

Recipe

2 oz Stellum Black Bourbon, 0.25 oz Demerara syrup, 2 dashes Angostura bitters, 1 dash black walnut bitters. Stir over a large cube, express an orange peel, and drop it in. Serve in a heavy rocks glass.

Recipe

2 oz Teeling Brabazon 04 · 0.75 oz fresh lemon juice · 0.5 oz elderflower liqueur · 0.25 oz honey syrup · Shake with ice, strain into coupe, garnish with lemon twist.

Recipe

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

Recipe

2 oz Mount Gay 1703 Master Select, 1 tsp demerara syrup, 2 dashes Angostura bitters, 1 dash orange bitters. Stir over a large ice cube for 30 seconds; strain into a rocks glass over fresh ice. Express an orange peel and drop in.

Recipe

2 oz Elijah Craig 1789 · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into rocks glass with large cube, express orange peel.

Recipe

2 oz Herradura Ultra · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Top with sparkling mineral water · Build over ice in a salt-rimmed Collins glass.

Recipe

2 oz Salcombe Start Point · 0.75 oz fresh lime juice · 0.5 oz elderflower cordial · Shake with ice, fine strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Bushmills Red Bush · 4 oz cold ginger ale · Squeeze of fresh lemon · Build over ice in a tall glass, garnish with a lemon wheel.

Recipe

2 oz New Riff BiB · 0.25 oz demerara syrup · 3 dashes Angostura bitters · Stir over ice, strain into rocks glass over large cube, garnish with orange peel.

Recipe

2 oz Death's Door Gin · 0.75 oz fresh lime juice · 0.75 oz simple syrup · Shake with ice, strain into chilled coupe, garnish with lime wheel.

Recipe

2 oz Tomatin 18 · 1 oz sweet vermouth · 2 dashes orange bitters · Stir with ice, strain into coupe, garnish with brandied cherry.

Recipe

2 oz Gran Centenario Plata · 0.75 oz fresh lime juice · 0.5 oz grapefruit juice · 0.25 oz agave nectar · Top with grapefruit soda · Build over ice in salt-rimmed Collins glass, garnish with grapefruit wedge.

Recipe

2 oz Plantation Fiji 2017 · 0.75 oz fresh lime juice · 0.5 oz pineapple syrup · Shake with ice, double strain into chilled coupe, garnish with pineapple leaf.

Recipe

2 oz Glendalough Double Barrel · 4 oz chilled sparkling water · 0.5 oz honey syrup · Squeeze of lemon · Build over ice in highball glass, stir gently, garnish with lemon wheel.

Recipe

2 oz Ardmore 12 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a rocks glass, garnish with a lemon peel expressed over the surface.

Recipe

2 oz Fuenteseca Cosecha 2020 · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling grapefruit soda · Build in a Collins glass over ice, stir gently, garnish with a grapefruit wedge and salt rim.

Recipe

2 oz Wilderness Trail BiB · 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 Mount Gay Black Barrel, 1 barspoon demerara syrup, 2 dashes Angostura bitters, 1 dash orange bitters. Stir over a large ice cube; express an orange peel over the glass and drop in. Optional: rinse the glass with a few drops of mezcal for added smoke.

Recipe

2 oz Four Pillars Navy Strength · 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 Jefferson's Ocean Voyage 30, 1 barspoon demerara syrup, 2 dashes Angostura bitters, 1 dash orange bitters, a tiny pinch of flaky sea salt. Stir over a large ice cube and express an orange peel over the top before dropping it in.

Recipe

2 oz Burrough's Reserve, 0.75 oz Lillet Blanc, 2 dashes orange bitters. Stir with ice for 30 seconds, strain into a chilled coupe, express a grapefruit twist over the surface and drop it in.

Recipe

2 oz ArteNOM 1549 Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Top with Topo Chico · Build in a salt-rimmed Collins glass over ice.

Recipe

2 oz Jameson Caskmates Stout · 1 oz cold brew coffee · 0.5 oz demerara syrup · 2 dashes chocolate bitters · Stir over ice, strain into a rocks glass with a large cube.

Recipe

2 oz Vulcão Grogue, 0.75 oz fresh lime juice, 0.5 oz cane syrup, 3 dashes Angostura bitters. Shake hard with ice, strain into a chilled coupe, garnish with a lime wheel and a single grind of black pepper.

Recipe

2 oz Kilchoman Sanaig · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe.

Recipe

2 oz Pueblo Viejo Reposado · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.25 oz agave nectar · Top with grapefruit soda · Build over ice in a salt-rimmed Collins glass.

Recipe

2 oz Glen Moray 15 Year Old · 4 oz chilled sparkling water · expressed lemon peel · Build over ice in a tall glass, stir gently once.

Recipe

2 oz Bardstown Bourbon Company Origin Series Wheated BiB · 0.25 oz maple syrup · 3 dashes Angostura bitters · Stir over a large ice cube, garnish with a torched orange peel.

Recipe

2 oz Leopold's Small Batch Gin · 1 oz vodka · 0.5 oz Cocchi Americano · Stir over ice, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Père Labat 8 Year · 0.75 oz fresh lime juice · 0.5 oz cane syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lime wheel.

Recipe

2 oz Barrell Bourbon Batch 037 · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express orange peel over glass.

Recipe

2 oz Capreolus Garden Swift Gin · 1 oz fresh lemon juice · 0.75 oz lavender-honey syrup · 3 oz chilled soda water · Build in a Collins glass over ice, stir gently, garnish with a cucumber ribbon.

Recipe

2 oz The Sexton Single Malt, 0.5 oz Pedro Ximénez sherry, 2 dashes orange bitters, 1 dash chocolate bitters. Stir with ice for 30 seconds, strain into a chilled coupe, and express an orange peel over the surface before dropping it in.

Recipe

2 oz Don Julio 1942, 0.25 oz agave nectar, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds, strain over a large rock in a rocks glass. Express an orange peel over the top and drop in.

Recipe

2 oz Scapegrace Gold · 0.75 oz fresh lime juice · 0.5 oz honey syrup · Shake with ice, fine strain into a chilled coupe, garnish with a thin lime wheel.

Recipe

2 oz Weller Full Proof · 0.25 oz demerara syrup · 3 dashes Angostura bitters · Stir over a large ice cube, express an orange peel, discard.

Recipe

2 oz Hinch 10 Year Sherry Cask · 0.5 oz demerara syrup · 1 whole egg · Dry shake, then shake hard with ice, strain into a coupe, grate nutmeg over top.

Recipe

2 oz Clairin Casimir Ansyen 30 Mois · 0.75 oz fresh lime juice · 0.5 oz cane syrup · Shake hard with ice, fine strain into a chilled coupe.

Recipe

2 oz Pueblo Viejo Añejo · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 dashes mole bitters · Shake with ice, strain over fresh ice in a rocks glass, garnish with an orange wheel.

Recipe

2 oz AnCnoc 18 · 0.5 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 Pueblo Viejo Blanco · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.5 oz agave syrup · Top with soda water · Build in a salt-rimmed Collins glass over ice.

Recipe

2 oz Knob Creek 12 Year · 1 barspoon demerara syrup · 3 dashes Angostura bitters · Stir over a large ice cube, express an orange peel and discard.

Recipe

2 oz Barbancourt 8 Year · 0.75 oz fresh lime juice · 0.5 oz cane syrup · Shake hard with ice, double strain into a chilled coupe.

Recipe

2.5 oz FEW American Gin · 0.75 oz dry vermouth · 1 dash orange bitters · Stir over ice, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Audemus Pink Pepper Gin · 0.75 oz fresh lemon juice · 0.5 oz elderflower liqueur · 0.25 oz simple syrup · Shake with ice, double strain into a coupe, garnish with a pink peppercorn float.

Recipe

2 oz Barrell Bourbon Batch 035 · 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 glass.

Recipe

2 oz Glen Elgin 12 · 0.5 oz peach liqueur · 4 oz chilled soda water · Build in a tall glass over ice, garnish with a peach slice.

Recipe

2 oz El Tequileño Platinum, 0.75 oz fresh lime juice, 0.5 oz agave syrup (1:1), 0.25 oz dry vermouth, 2 dashes celery bitters. Shake with ice, strain into a chilled coupe, garnish with a thin cucumber ribbon.

Recipe

2 oz Transcontinental Jamaica WP 2016 · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.5 oz orange curaçao · Shake vigorously with crushed ice, pour into a rocks glass, garnish with a mint sprig and lime wheel.

Recipe

2 oz Tullamore D.E.W. XO · 0.75 oz fresh lime juice · 0.5 oz coconut cream · 0.5 oz demerara syrup · Shake with ice, strain into a coupe, grate nutmeg on top.

Recipe

2 oz Gran Centenario Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · Top with grapefruit soda · Build in a salt-rimmed highball glass over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Whitley Neill Blood Orange Gin · 1 oz Aperol · 0.75 oz fresh lemon juice · Top with prosecco · Build in a wine glass over ice, stir gently, garnish with an orange wheel.

Recipe

2 oz Glen Scotia 18 · 0.5 oz Pedro Ximénez sherry · 0.25 oz honey syrup · 2 dashes orange bitters · Stir over ice, strain into a rocks glass with one large cube, garnish with a lemon twist.

Recipe

2 oz Maker's Mark Private Select · 0.75 oz sweet vermouth · 0.25 oz Licor 43 · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with an expressed orange peel.

Recipe

2 oz Clonakilty Bordeaux Cask · 1 oz fresh lemon juice · 0.75 oz honey syrup · 0.5 oz Lillet Rosé · Shake with ice, strain into a chilled coupe, garnish with a lemon wheel.

Recipe

2.5 oz Gin Lane 1751 Royal Strength · 0.5 oz dry vermouth · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Hampden Estate 5 Year · 0.75 oz fresh lime juice · 0.5 oz simple syrup · Shake hard with ice, double strain into a chilled coupe, no garnish.

Recipe

2 oz Redemption High Rye Bourbon · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large rock, express an orange peel and drop it in.

Recipe

2 oz LALO Blanco, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 0.25 oz mezcal (for tension), 2 dashes celery bitters. Shake with ice, strain into a coupe, garnish with a grapefruit twist expressed over the surface.

Recipe

2 oz Waterford Tinnashrule · 0.5 oz fresh lemon juice · 0.25 oz honey syrup · Top with chilled sparkling water · Build over ice in a tall glass, stir gently, garnish with a thin apple slice.

Recipe

2 oz Calle 23 Criollo Reposado · 0.75 oz fresh lime juice · 0.5 oz agave nectar · Top with grapefruit soda · Build in a highball over ice, garnish with a grapefruit wedge and Tajín rim.

Recipe

2 oz Clairin Communal Le Rocher · 0.5 oz fresh lime juice · 0.25 oz cane syrup · Build in a rocks glass, add a single ice cube, stir gently.

Recipe

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

Recipe

50ml Kirkjuvagr Orkney Gin, 15ml dry vermouth, 5ml Manzanilla sherry, 2 dashes celery bitters. Stir over ice for 25 seconds, strain into a chilled coupe, express a strip of lemon peel and discard. Garnish with a single pickled samphire frond.

Recipe

2 oz Bombay Sapphire · 4 oz premium tonic water · Build in a Copa glass filled with ice, garnish with a lime wheel and a sprig of rosemary.

Recipe

1.5 oz Worthy Park Overproof · 0.5 oz aged Jamaican rum · 1 oz fresh lime juice · 0.75 oz simple syrup · Shake hard with ice, double strain into a chilled coupe.

Recipe

2 oz Don Pilar Reposado · 0.75 oz fresh lime juice · 0.5 oz fresh grapefruit juice · 0.25 oz agave nectar · 2 oz grapefruit soda · Build in a Collins glass over ice, garnish with a grapefruit wedge and salt rim.

Recipe

2 oz Ironroot Republic Harbinger · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into rocks glass with large cube, express orange peel.

Recipe

2 oz Bushmills 10 Single Malt, 0.5 oz Pedro Ximénez sherry, 0.25 oz honey syrup, 2 dashes orange bitters. Stir with ice for 30 seconds, strain into a chilled coupe, express an orange peel over the surface and drop it in.

Recipe

2 oz Benriach The Original Ten · 4 oz chilled soda water · Build in a chilled highball glass over ice, garnish with a lemon twist.

Recipe

2 oz Rare Breed Rye · 1 oz sweet vermouth · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a Luxardo cherry.

Recipe

2 oz Cimarrón Blanco · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.5 oz simple syrup · Top with soda water · Build in a salt-rimmed highball over ice.

Recipe

1.5 oz Rum Fire · 1.5 oz pineapple juice · 0.75 oz Campari · 0.5 oz lime juice · 0.5 oz demerara syrup · Shake with ice, strain into a tiki mug over crushed ice, garnish with a pineapple leaf.

Recipe

2 oz Connemara Cask Strength · 0.75 oz lemon juice · 0.75 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

1 oz Musgrave Copper Gin · 1 oz Campari · 1 oz sweet vermouth · Stir over ice, strain into a rocks glass over a large cube, garnish with a grapefruit twist.

Recipe

3 oz Cascina degli Ulivi Nibiô, 1 oz Cappelletti Aperitivo, 0.5 oz fresh blood orange juice, top with a splash of sparkling mineral water. Build in a wine glass over a single large cube, garnish with an orange twist and a sprig of fresh thyme.

Recipe

1.5 oz Jensen's Old Tom Gin · 1.5 oz sweet vermouth · 0.25 oz Luxardo maraschino · 2 dashes Angostura bitters · Stir with ice, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Glengoyne 18 · 0.75 oz fig syrup · 0.75 oz lemon juice · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a fig slice.

Recipe

2 oz Gold Spot 9 Year · 0.5 oz honey syrup · 0.5 oz lemon juice · 2 dashes Peychaud's bitters · Shake with ice, strain into a chilled coupe, garnish with a lemon twist.

Recipe

1.5 oz Ron Zacapa Edición Negra · 1 oz Carpano Antica Formula · 0.75 oz Campari · Stir with ice, strain into a rocks glass over a large cube, garnish with an orange peel.

Recipe

2 oz Michter's 10 Year Bourbon · 1 barspoon demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel and discard.

Recipe

2 oz Don Pilar Añejo · 0.75 oz Ancho Reyes · 0.5 oz agave syrup · 2 dashes mole bitters · Stir with ice, strain into a rocks glass over a large cube, garnish with an orange peel.

Recipe

2 oz Real McCoy 5 Year Old · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice, fine strain into chilled coupe, garnish with lime wheel.

Recipe

2 oz Arette Artesanal Suave Reposado · 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 Collins glass, stir gently, garnish with grapefruit wheel.

Recipe

2 oz Arran 14 Year Old · 4 oz chilled soda water · Expressed lemon peel · Build over ice in a tall glass, stir gently once, garnish with lemon twist.

Recipe

2 oz 1792 Full Proof · 0.5 oz demerara syrup · 2 dashes Angostura bitters · 1 dash black walnut bitters · Stir over ice, strain into rocks glass with a large cube, garnish with flamed orange peel.

Recipe

2 oz Koval Dry Gin · 0.75 oz fresh lime juice · 0.75 oz simple syrup · 3 slices cucumber · Muddle cucumber, add remaining ingredients, shake with ice, fine strain into chilled coupe, garnish with cucumber ribbon.

Recipe

2 oz Four Roses Small Batch Select · 0.75 oz Amaro Nonino · 0.25 oz demerara syrup · 2 dashes Angostura bitters · Stir over ice and strain into a rocks glass with a large cube. Express an orange peel over the surface.

Recipe

2 oz Fuenteseca Cosecha 2019 Blanco · 0.75 oz fresh lime juice · 0.5 oz Ancho Reyes Verde · 0.25 oz agave nectar · Shake with ice, strain into a coupe, garnish with a thin jalapeño wheel.

Recipe

2 oz Plantation Xaymaca · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · Shake vigorously with ice, double strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Daffy's Gin · 1 oz dry vermouth · 0.25 oz Suze · 1 dash orange bitters · Stir over ice, strain into a chilled Nick & Nora glass, garnish with a lemon twist.

Recipe

2 oz Inchgower 14 Year Old · 4 oz chilled soda water · Squeeze of lemon · Build in a highball glass over ice, garnish with lemon twist.

Recipe

2.5 oz Hepple Gin · 0.5 oz dry vermouth · Stir over ice, strain into chilled coupe, garnish with lemon twist.

Recipe

2 oz Hinch Small Batch Bourbon Cask, 0.5 oz fresh lime juice, 0.25 oz honey syrup (2:1), top with 3 oz spicy ginger beer. Build in a copper mug over crushed ice, stir gently, garnish with candied ginger and a lime wheel.

Recipe

2 oz Terralta Blanco · 0.75 oz fresh lime juice · 0.5 oz fresh grapefruit juice · 0.25 oz agave nectar · 2 oz grapefruit soda · Build in a Collins glass over ice, stir gently, garnish with grapefruit wedge and salt rim.

Recipe

2 oz Pinhook Bourbon War · 1 oz Campari · 1 oz sweet vermouth · Stir over ice, strain into coupe, garnish with orange peel.

Recipe

2 oz Plantation 9 Year · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake with ice, double strain into chilled coupe, garnish with lime wheel.

Recipe

2 oz Hampden Estate Rum Fire · 1 oz fresh lime juice · 0.75 oz simple syrup · Shake hard with ice, double strain into a chilled coupe.

Recipe

2 oz Arette Artesanal Suave Añejo · 1 oz sweet vermouth · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with Luxardo cherry.

Recipe

2.5 oz Tanqueray Bloomsbury · 0.5 oz dry vermouth · Stir over ice, strain into a chilled coupe, garnish with lemon twist.

Recipe

2 oz Larceny Barrel Proof · 0.5 oz honey syrup (1:1) · 2 dashes Angostura bitters · Stir over a large rock, express orange peel over glass.

Recipe

2 oz Waterford Hook Head · 4 oz chilled soda water · Squeeze of lemon · Build over ice in a tall glass, stir gently.

Recipe

2 oz Perry's Tot Navy Strength Gin · 0.75 oz fresh lime juice · 0.5 oz simple syrup · Shake hard with ice, double strain into a coupe, garnish with a lime wheel.

Recipe

2 oz Clairin Communal Sajous · 0.5 oz fresh lime juice · 0.25 oz cane syrup · Build in a rocks glass, stir briefly, add a single large ice cube. Garnish with a spent lime disk.

Recipe

2 oz Woodford Reserve Very Fine Rare · 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 glass.

Recipe

1.5 oz Siembra Valles Añejo · 0.5 oz mezcal · 0.25 oz agave nectar · 2 dashes mole bitters · Stir with ice, strain over a large cube, garnish with an orange twist.

Recipe

2 oz Hyde No. 6, 0.5 oz oloroso sherry, 0.25 oz demerara syrup, 2 dashes orange bitters. Stir over ice for 30 seconds, strain into a chilled coupe, express an orange peel over the surface and discard.

Recipe

2 oz Cascahuin Añejo · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over a large ice cube, garnish with an orange twist and a cinnamon stick.

Recipe

2 oz Clairin Communal Vaval · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in a rocks glass, add a single large ice cube, stir briefly, garnish with a lime disc.

Recipe

2 oz David Nicholson Reserve · 0.25 oz 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 Inverroche Classic · 1 oz elderflower liqueur · 0.75 oz fresh lemon juice · 2 oz dry sparkling wine · Build over ice in a wine glass, stir gently, garnish with a sprig of fresh thyme.

Recipe

2 oz Deanston 18 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup (1:1) · 1 egg white · Dry shake, then shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Arran 10 Year Old · 4 oz chilled soda water · Expressed lemon peel · Build in a tall glass over ice, stir gently once.

Recipe

3 oz Graci Etna Bianco Arcurìa, 1 oz blanc vermouth, 0.5 oz Suze, top with chilled soda water. Build in a wine glass over ice, garnish with a grapefruit twist and a sprig of thyme.

Recipe

This wine is best enjoyed neat in a Bordeaux glass, decanted 60–90 minutes before serving at 62–65°F.

Recipe

2 oz Tequila Ocho Reposado · 0.75 oz fresh lime juice · 0.5 oz agave nectar · 2 oz fresh grapefruit juice · Pinch of salt · Shake, strain over ice, top with sparkling water.

Recipe

1.5 oz Indlovu Gin, 0.5 oz honeybush tea syrup, 0.75 oz fresh lemon juice, 2 oz dry sparkling wine, 1 dash orange bitters. Shake gin, syrup, and lemon with ice; strain into a chilled wine glass over fresh ice. Top with sparkling wine, add bitters, and garnish with a sprig of rosemary and a lemon twist.

Recipe

2 oz Rebel Cask Strength · 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

1.5 oz Saint James Coeur de Chauffe, 0.75 oz fresh lime juice, 0.5 oz cane syrup, 3 dashes Angostura bitters. Shake hard with ice, strain into a chilled coupe, garnish with a lime wheel and a single basil leaf. A high-proof Ti' Punch in cocktail clothing.

Recipe

2 oz Old Pulteney 15 · 4 oz chilled soda water · 0.25 oz honey syrup · Lemon twist · Build in a tall glass over ice, stir gently.

Recipe

2 oz Barrell Gray Label Bourbon · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain over a large cube, express orange peel.

Recipe

2 oz Bimber Da Hong Pao Gin · 1 oz lemon juice · 0.75 oz simple syrup · 2 oz chilled soda water · Build gin, lemon, and syrup in a shaker with ice, shake briefly, strain into a Collins glass over ice, top with soda.

Recipe

2 oz Lote Maestro Blanco · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.5 oz agave nectar · 2 oz Topo Chico · Shake citrus and tequila with ice, strain into a salt-rimmed glass over ice, top with Topo Chico.

Recipe

1.5 oz Whitley Neill Rhubarb & Ginger Gin · 0.75 oz Aperol · 0.5 oz fresh lemon juice · 3 oz Prosecco · Build gin, Aperol, and lemon over ice in a wine glass, top with Prosecco, garnish with a slice of fresh rhubarb.

Recipe

2 oz Ezra Brooks 99 · 0.75 oz fresh lemon juice · 0.5 oz demerara syrup · 4 mint leaves · Shake hard with ice, strain over crushed ice, garnish with mint sprig.

Recipe

2 oz El Tesoro Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 2 oz Topo Chico · Build over ice in a Collins glass, stir gently, garnish with a grapefruit wedge and pinch of sal de gusano.

Recipe

2 oz Plantation Grande Réserve · 0.75 oz fresh lime juice · 0.5 oz Pierre Ferrand Dry Curaçao · 0.25 oz orgeat · 0.25 oz demerara syrup · Shake hard with crushed ice, pour unstrained into a rocks glass, garnish with a spent lime shell and mint sprig.

Recipe

1.5 oz Dailuaine 16 · 0.75 oz Cointreau · 0.75 oz fresh lemon juice · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

1 oz Elijah Craig Toasted Barrel · 1 oz Aperol · 1 oz Amaro Nonino · 1 oz fresh lemon juice · Shake with ice and strain into a coupe.

Recipe

1.5 oz Hayman's Family Reserve Gin · 1 oz Campari · 1 oz sweet vermouth · Stir with ice and strain into a rocks glass over a large ice cube. Express an orange peel over the surface.

Recipe

2 oz Bushmills 16 Year Old · 0.5 oz ruby port · 0.75 oz fresh orange juice · 0.25 oz simple syrup · Shake with ice and strain over crushed ice. Garnish with seasonal berries and mint.

Recipe

2 oz John J. Bowman Single Barrel · 1 barspoon demerara syrup · 3 dashes Angostura bitters · Stir over a large ice cube, express orange peel.

Recipe

2.5 oz Scapegrace Classic Gin · 0.5 oz dry vermouth · 1 dash orange bitters · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a lemon twist.

Recipe

1.5 oz Strathisla 12 Year Old · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 oz sparkling water · Shake whisky, honey, and lemon with ice, strain into a rocks glass over ice, top with sparkling water.

Recipe

2 oz Oban Little Bay · 0.25 oz honey syrup · 2 dashes orange bitters · Stir over a large ice cube, express orange peel over surface, garnish with peel.

Recipe

2 oz Clairin Sajous Ansyen · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in rocks glass, add single large ice cube, stir briefly.

Recipe

2.5 oz Brighton Gin Pavilion Strength · 0.5 oz dry vermouth · Stir with ice for 30 seconds, strain into frozen coupe, garnish with lemon twist.

Recipe

2 oz Peerless Rye · 0.75 oz Carpano Antica Formula · 0.25 oz Cherry Heering · 2 dashes Angostura bitters · Stir over ice, strain into coupe, garnish with brandied cherry.

Recipe

2 oz Fercullen 10 Year Old · 1 oz elderflower liqueur · 0.75 oz lemon juice · 2 dashes peach bitters · Shake with ice, strain into coupe, garnish with lemon twist.

Recipe

2 oz Lote Maestro Reposado · 0.75 oz lime juice · 0.5 oz agave nectar · 3 oz grapefruit soda · Build over ice in a salt-rimmed highball, garnish with grapefruit wedge.

Recipe

2 oz Wilderness Trail Wheated BiB · 0.5 oz honey syrup · 8 mint leaves · Muddle mint gently, add bourbon and honey syrup, pack with crushed ice, garnish with mint sprig.

Recipe

2 oz Ardmore Legacy · 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 peel.

Recipe

2 oz Clairin Casimir Ansyen · 0.5 oz cane syrup · 1 lime disc · Squeeze lime disc into rocks glass, add cane syrup and clairin, stir briefly, serve neat or with a single ice cube.

Recipe

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

Recipe

2 oz Plantation Haiti 2013 · 0.75 oz lime juice · 0.5 oz cane syrup · Shake with ice, strain into a chilled coupe.

Recipe

2.5 oz Wolfrest Gin · 0.5 oz dry vermouth · 1 dash lavender bitters · Stir with ice, strain into a chilled coupe, garnish with a lemon twist.

Recipe

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

Recipe

2 oz Widow Jane 10 Year · 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.