Cocktail Recipes

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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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

2.5 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 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 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 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 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 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 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 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 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 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 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 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 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 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

2.5 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 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

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

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 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 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 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 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

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 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 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

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

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

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

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

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 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 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

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 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 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 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 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 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 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 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

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

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 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 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 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 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 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 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

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

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

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

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 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

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 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 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 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 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

1.5 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 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 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 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

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

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

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

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

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 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 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

2.5 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 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 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 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 Athrú Annacoona · 0.75 oz lemon juice · 0.5 oz fig syrup · 1 egg white · Dry shake, then shake with ice, strain into a 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 Plantation Haiti 2013 · 0.75 oz lime juice · 0.5 oz cane syrup · Shake with ice, strain into a chilled coupe.

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.

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 Glenburgie 15 · 4 oz chilled soda water · Garnish with a lemon twist · Build in a tall glass over ice.

Recipe

2 oz Kyrö Koskue, 0.75 oz fresh lemon juice, 0.5 oz honey syrup (2:1), 1 dash Angostura bitters, 1 egg white. Dry shake, then shake with ice. Strain into a coupe and garnish with a sprig of fresh thyme.

Recipe

2 oz Frey Ranch Bourbon · 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 Trois Rivières Cuvée de l'Océan · 0.5 oz cane syrup · 1 lime disc (squeezed and dropped in) · Build in a rocks glass, no ice, stir briefly. Add ice only if desired.

Recipe

2 oz Cascahuin Reposado · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · Top with mineral water · Build over ice in a highball, garnish with a grapefruit wedge and salt rim.

Recipe

2 oz Aberfeldy 12 · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · Shake with ice, strain into a rocks glass over a large cube, garnish with a lemon wheel.

Recipe

2 oz Glendalough 7 Year · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · 3 mint leaves · Shake with ice, double strain into a coupe, garnish with a mint sprig.

Recipe

2 oz Siembra Valles Ancestral, 0.5 oz fresh lime juice, 0.25 oz agave syrup (1:1), 2 dashes celery bitters, 1 bar spoon mineral water. Stir briefly over a large ice cube in a rocks glass; express grapefruit peel over the top and discard. The bar spoon of water is essential — it unlocks the agave.

Recipe

2 oz The Botanist Navy Strength · 0.75 oz fresh lime juice · 0.5 oz chamomile honey syrup · Shake hard with ice, double strain into a chilled coupe, garnish with a chamomile flower.

Recipe

2 oz Tobermory 15 · 0.5 oz Pedro Ximénez sherry · 0.25 oz honey syrup · 2 dashes orange bitters · Stir over cracked ice in a rocks glass, garnish with an orange slice and mint sprig.

Recipe

2 oz Appleton Estate · 0.25 oz Demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube in a rocks glass, garnish with an expressed orange peel.

Recipe

2 oz Clonakilty Port Cask · 1 oz ruby port · 0.5 oz fresh lemon juice · 0.25 oz simple syrup · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Willett 4 Year · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 dash Angostura bitters · Shake hard with ice, strain into a coupe, garnish with a lemon wheel.

Recipe

3 oz Ribolla Gialla, 0.5 oz Cocchi Americano, 0.25 oz honey syrup, 2 dashes orange bitters. Stir briefly over ice and strain into a chilled coupe. Garnish with a dried apricot.

Recipe

2 oz Bardstown Discovery #10 · 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, express orange peel over the surface.

Recipe

2 oz El Tequileño Blanco · 0.5 oz fresh lime juice · 0.5 oz fresh grapefruit juice · Pinch of salt · Top with grapefruit soda · Build in a highball glass over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2.5 oz Arbikie Kirsty's 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 Rhum J.M Blanc 50 · 0.5 oz cane syrup · 1 lime disc (squeezed and dropped in) · No ice — combine in a rocks glass, stir briefly, and serve at room temperature.

Recipe

2 oz Tullamore D.E.W. Cider Cask · 4 oz sparkling apple cider · Squeeze of lemon · Build in a tall glass over ice, stir gently, garnish with a thin apple slice.

Recipe

2 oz Foursquare Premise · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir with ice, strain over a large cube in a rocks glass, garnish with an orange peel.

Recipe

2 oz Fercullen 14 Year Old · 0.75 oz elderflower liqueur · 0.75 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

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

Recipe

2 oz Michter's Sour Mash · 0.75 oz fresh lemon juice · 0.5 oz rich demerara syrup · 1 dash Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz ArteNOM 1414 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 highball, stir gently, garnish with a grapefruit wheel and salt rim.

Recipe

2 oz Herradura Ultra · 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 Collins glass over ice, stir gently, garnish with grapefruit wedge.

Recipe

2 oz El Dorado 15 · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into rocks glass with large cube, garnish with orange peel.

Recipe

2 oz Old Forester 100 · 0.75 oz sweet vermouth · 0.5 oz Luxardo maraschino liqueur · 2 dashes Angostura bitters · Stir over ice, strain into coupe, garnish with brandied cherry.

Recipe

2 oz Jameson Crested · 0.75 oz cold-brew coffee · 0.5 oz demerara syrup · 2 dashes orange bitters · Stir over ice, strain into rocks glass with one large cube, garnish with orange peel.

Recipe

2 oz Fords Gin · 1 oz dry vermouth · 1 dash orange bitters · Stir over ice for 30 seconds, strain into chilled coupe, garnish with lemon twist.

Recipe

2 oz Balvenie 12 DoubleWood · 0.25 oz honey syrup · 4 oz chilled sparkling water · Build in a tall glass over ice, stir gently, garnish with an orange twist.

Recipe

2 oz Glenfarclas 17 · 1 oz Cocchi Vermouth di Torino · 2 dashes Angostura bitters · Stir with ice, strain into a coupe, garnish with a brandied cherry.

Recipe

2 oz Gin Mare Capri, 0.75 oz dry vermouth, 0.25 oz Italicus Rosolio di Bergamotto, 2 dashes orange bitters. Stir over ice 25 seconds; strain into a chilled coupe. Express a fresh lemon peel over the surface and discard.

Recipe

2 oz Smoke Wagon Uncut Unfiltered · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash black walnut bitters · Stir over a large ice cube, express an orange peel and garnish.

Recipe

2 oz Worthy Park 12 Year Old · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · Shake hard with ice, fine strain into a chilled coupe, garnish with a lime wheel.

Recipe

1.5 oz Terralta 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 peel.

Recipe

2 oz Powers Gold Label · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 dashes Angostura bitters · Shake with ice, strain over fresh ice, garnish with a lemon wheel and freshly grated nutmeg.

Recipe

2 oz Hotel Tango Bourbon · 0.75 oz fresh lime juice · 3 oz ginger beer · Build over ice in a copper mug, garnish with a lime wheel and candied ginger.

Recipe

2 oz Waterford Gaia 1.1, 0.75 oz fresh lemon juice, 0.5 oz organic wildflower honey syrup (2:1), 2 dashes chamomile tincture, 1 egg white. Dry shake, then shake with ice, double strain into a coupe, garnish with a single edible marigold petal.

Recipe

2 oz Tullibardine 228 · 0.5 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 Tierra Noble Reposado · 0.75 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 glass over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Clairin Casimir · 0.5 oz fresh lime juice · 0.25 oz cane syrup · Build in a rocks glass, stir briefly, add one large ice cube or serve neat.

Recipe

2 oz Lind & Lime Gin · 1 oz fresh lime juice · 0.75 oz simple syrup · 2 oz soda water · Shake gin, lime, and syrup with ice, strain into a tall glass with fresh ice, top with soda, garnish with a lime wheel.

Recipe

2 oz Rhum J.M Cuvée 1845 · 0.25 oz cane syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into a rocks glass over a large cube, garnish with an expressed orange peel.

Recipe

2 oz Ardbeg Uigeadail · 0.75 oz honey syrup (2:1) · 0.5 oz fresh lemon juice · Shake with ice, strain into a rocks glass over a large cube, garnish with a lemon twist.

Recipe

2 oz Teeling Single Malt · 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 three drops of Angostura on the foam.

Recipe

1.5 oz Hayman's Gently Cask Rested Gin · 1 oz Campari · 1 oz Cocchi di Torino · Stir over ice, strain into a rocks glass over a large cube, garnish with an orange twist.

Recipe

2 oz Old Forester 1910 · 1 oz Carpano Antica Formula · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a Luxardo cherry.

Recipe

2 oz Old Weller Antique · 0.75 oz sweet vermouth · 0.25 oz cherry liqueur · 2 dashes Angostura bitters · Stir with ice, strain into a coupe, garnish with a brandied cherry.

Recipe

2 oz Fortaleza Still Strength · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz sparkling grapefruit soda · Build in a salt-rimmed Collins glass over ice, stir gently, garnish with a grapefruit wedge.

Recipe

3 oz Mullineux Old Vines White, 1 oz dry vermouth, 0.5 oz elderflower liqueur, top with chilled tonic; serve over ice in a large wine glass with a lemon peel and a sprig of fennel.

Recipe

1.5 oz Anchor Old Tom Gin · 1.5 oz sweet vermouth · 0.25 oz Luxardo maraschino liqueur · 2 dashes orange bitters · Stir with ice, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Appleton 12 Year Old · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a rocks glass over a large cube, garnish with a lime wheel.

Recipe

2 oz Waterford Fenniscourt · 4 oz chilled sparkling water · Expressed lemon peel · Build in a tall glass over ice, stir gently, garnish with lemon twist.

Recipe

2 oz Barrell Gold Label Bourbon · 1 barspoon demerara syrup · 2 dashes Angostura bitters · 1 dash black walnut bitters · Stir over a large ice cube, express an orange peel and discard.

Recipe

2 oz West Cork 8 Year Old · 0.75 oz lemon juice · 0.5 oz elderflower liqueur · 0.5 oz simple syrup · Shake with ice, strain into a rocks glass over fresh ice, garnish with a sprig of mint.

Recipe

2 oz Berliner Brandstifter Dry Gin · 0.75 oz honey syrup · 0.75 oz lemon juice · Shake with ice, strain into a chilled coupe, garnish with a lemon twist and an edible flower.

Recipe

2 oz Blair Athol 12 · 0.75 oz honey syrup · 0.5 oz lemon juice · 2 dashes Peychaud's bitters · Shake with ice, strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Calle 23 Criollo Blanco · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.25 oz agave syrup · Top with sparkling mineral water · Build in a salt-rimmed highball over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Rum-Bar 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 Pikesville 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 Clairin Le Rocher · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in a rocks glass, stir briefly, add a single large ice cube.

Recipe

2 oz Nikka Coffey Gin · 0.75 oz fresh lime juice · 0.5 oz yuzu cordial · Shake with ice, fine-strain into a chilled coupe, garnish with a thin lime wheel.

Recipe

2 oz Calle 23 Añejo · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over ice, strain into a rocks glass over a large cube, garnish with an orange peel.

Recipe

2 oz Old Pulteney 15 · 0.75 oz fresh lemon juice · 0.75 oz honey-ginger syrup · Shake with ice, strain over fresh ice, float 0.25 oz peated Scotch on top.

Recipe

2 oz Hayman's Exotic Citrus Gin · 0.75 oz elderflower liqueur · 0.75 oz fresh lemon juice · Top with 2 oz soda water · Build in a highball glass over ice, stir gently, garnish with grapefruit peel.

Recipe

2 oz Worthy Park Select · 1 oz fresh lime juice · 0.75 oz simple syrup · Shake hard with ice, double strain into a chilled coupe.

Recipe

2 oz Don Fulano Blanco · 1 oz fresh lime juice · 0.75 oz agave nectar · Shake with ice, strain into a coupe, garnish with a lime wheel.

Recipe

2 oz Calumet Farm 16 Year · 1 barspoon demerara syrup · 3 dashes Angostura bitters · Stir over a large ice cube, garnish with an orange peel.

Recipe

2 oz Trois Rivières VSOP · 0.5 oz cane syrup · 1 lime disc (squeezed and dropped in) · Build in rocks glass, stir briefly, no ice or serve with a single large cube depending on preference.

Recipe

2 oz Fercullen Falls · 0.75 oz elderflower liqueur · 0.75 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into coupe, garnish with expressed lemon peel.

Recipe

2 oz Lux Row Double Barrel · 0.75 oz sweet vermouth · 0.25 oz Amaro Nonino · 2 dashes Angostura bitters · Stir over ice, strain into coupe, garnish with brandied cherry.

Recipe

2 oz Calle 23 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 highball, stir gently, garnish with grapefruit wheel and pinch of sea salt on rim.

Recipe

2 oz Silent Pool Gin · 0.75 oz fresh lemon juice · 0.5 oz lavender syrup · 2 oz chilled soda water · Shake gin, lemon, and syrup with ice, strain into flute, top with soda, garnish with lemon twist.

Recipe

1.5 oz Wolfburn Morven · 0.75 oz Cocchi Americano · 0.5 oz fresh lemon juice · 0.25 oz honey syrup · Shake with ice, strain into rocks glass over large cube, garnish with lemon twist.

Recipe

2 oz ArteNOM 1123 Blanco · 1 oz fresh grapefruit juice · 0.5 oz lime juice · 0.5 oz agave syrup · 2 oz sparkling mineral water · Shake citrus and tequila with ice, strain into a salt-rimmed glass over fresh ice, top with mineral water.

Recipe

2 oz Hamilton 86 Demerara Rum, 0.75 oz fresh lime juice, 0.5 oz demerara syrup (2:1). Shake hard with ice, double-strain into a chilled coupe, garnish with a lime wheel.

Recipe

2.5 oz Citadelle Réserve · 0.5 oz Dolin 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 Scapa Skiren · 4 oz chilled sparkling water · 0.25 oz honey syrup · Lemon twist · Build in a tall glass over ice, stir gently, garnish with the lemon twist.

Recipe

2 oz Wild Turkey Kentucky Spirit · 0.25 oz maple syrup · 2 dashes Angostura bitters · 1 dash black walnut bitters · Stir over a large ice cube, express an orange peel and garnish.

Recipe

2 oz Rhetoric 25 · 0.5 oz Demerara syrup · 2 dashes walnut bitters · Stir over a large ice cube, express an orange peel and discard.

Recipe

2.5 oz Archie Rose Distiller's Strength Gin · 0.5 oz dry vermouth · Stir with ice for 30 seconds, strain into a chilled coupe, garnish with a grapefruit twist.

Recipe

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

Recipe

2 oz Kilbeggan 18 · 0.75 oz clear apple juice · 0.25 oz honey syrup · 2 dashes Peychaud's bitters · Stir, strain into a coupe, garnish with a thin apple slice.

Recipe

2.5 oz Filliers Dry Gin 28 Pine Blossom · 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 George Dickel BiB 13 · 0.5 oz Demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into a rocks glass with a large cube, express an orange peel.

Recipe

2 oz Kilkerran 12, 1 barspoon demerara syrup, 2 dashes orange bitters, 1 dash Angostura. Stir over a large ice cube; express an orange peel over the glass and drop it in.

Recipe

2 oz Privateer Navy Yard · 0.75 oz demerara syrup · 2 dashes mole bitters · 1 dash Angostura · Stir with ice, strain into a rocks glass over a single large cube, garnish with an expressed orange peel.

Recipe

2 oz Hernö Navy Strength · 0.75 oz fresh lime juice · 0.75 oz lingonberry cordial · Shake hard with ice, fine strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Tapatio Blanco · 0.75 oz fresh lime juice · 0.5 oz fresh grapefruit juice · 0.25 oz agave syrup · Top with 2 oz grapefruit soda · Build in a salt-rimmed highball over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Jeptha Creed Four Grain Bourbon · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 4 mint leaves · Muddle mint gently, shake with ice, strain over crushed ice, garnish with a mint sprig.

Recipe

2 oz Busker Single Pot Still, 0.5 oz dry oloroso sherry, 0.25 oz orange curaçao, 0.25 oz simple syrup. Shake briefly with crushed ice, pour unstrained into a rocks glass, top with more crushed ice, and garnish with an orange slice and mint sprig.

Recipe

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

Recipe

2 oz ArteNOM 1146 Añejo · 0.25 oz agave nectar · 2 dashes Angostura bitters · 1 dash orange bitters · Stir with ice, strain over a large cube, garnish with an orange peel.

Recipe

2 oz Bushmills 12 Year Old · 1 oz fresh apple juice · 0.5 oz honey syrup · 0.25 oz lemon juice · Shake with ice, strain into a coupe, garnish with a thin apple slice.

Recipe

2 oz Yellowstone Select · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 4 mint leaves · Shake with ice, strain over crushed ice, garnish with a mint sprig.

Recipe

2 oz Clairin Vaval · 0.5 oz cane syrup · 1 lime disc (squeezed) · Build in a rocks glass, stir briefly, no ice or over a single cube as preferred.

Recipe

1.5 oz Hampden Estate 8 Year Cask Strength · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · Shake hard with ice, double-strain into chilled coupe.

Recipe

2 oz Highland Park 18 · 0.75 oz sweet vermouth · 2 dashes orange bitters · Stir over ice, strain into coupe, express orange peel over surface.

Recipe

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

Recipe

2 oz Jack Daniel's Single Barrel Select · 1 oz sweet vermouth · 2 dashes Angostura bitters · Stir over ice, strain into coupe, garnish with Luxardo cherry.

Recipe

2 oz El Tequileño Añejo Gran Reserva · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over ice, strain over large ice cube, garnish with flamed orange peel.

Recipe

2 oz Old Forester Statesman · 0.25 oz demerara syrup · 3 dashes Angostura bitters · Stir with ice for 30 seconds, strain over a large rock, express an orange peel.

Recipe

2 oz Hayman's London Dry · 4 oz premium tonic water · Build over ice in a tall glass, stir gently, garnish with a lemon wheel.

Recipe

2 oz Don Julio Añejo · 1 oz sweet vermouth · 2 dashes mole bitters · Stir with ice, strain into a coupe, garnish with an orange twist.

Recipe

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

Recipe

2 oz Fettercairn 12 · 0.5 oz white peach purée · 4 oz chilled soda water · Build in a tall glass over ice, stir once, garnish with a peach slice.

Recipe

2 oz Napue Gin · 4 oz premium tonic water · Build in a copa glass over ice, garnish with a sprig of fresh cranberries and a grapefruit peel twist.

Recipe

2 oz Wilderness Trail Cask Strength · 0.25 oz demerara syrup · 3 dashes Angostura bitters · Build over a large ice cube, stir gently, express an orange peel.

Recipe

2 oz Arette Artesanal Suave Blanco · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 3 oz sparkling mineral water · Build in a salt-rimmed highball over ice, stir gently.

Recipe

2 oz Barr Hill Tom Cat Gin · 0.75 oz fresh lemon juice · 0.75 oz raw honey syrup · Shake vigorously with ice, strain into a chilled coupe, garnish with a lemon twist and a few drops of Angostura bitters on top.

Recipe

2 oz Royal Brackla 16 · 0.5 oz heather honey syrup · 0.25 oz fresh lemon juice · 2 dashes orange bitters · Stir honey syrup with whisky until dissolved, add remaining ingredients with ice, stir, strain into a rocks glass over a large cube, garnish with a lemon twist.

Recipe

2 oz Michter's Toasted Barrel Finish Bourbon · 1 oz Cocchi di Torino · 0.75 oz Campari · Stir with ice for 30 seconds, strain into a coupe, garnish with a flamed orange peel.

Recipe

1.5 oz Hampden Great House · 1.5 oz fresh pineapple juice · 0.75 oz Campari · 0.5 oz fresh lime juice · 0.5 oz demerara syrup · Shake hard with ice, strain into a rocks glass over crushed ice, garnish with a pineapple frond.

Recipe

2 oz Cascahuin Plata · 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 wheel.

Recipe

1.5 oz Citadelle Jardin d'Été · 2 oz elderflower tonic · 1 oz dry sparkling wine · Build over ice in a large wine glass, garnish with a sprig of fresh thyme and a lemon wheel.

Recipe

2 oz Don Fulano Reposado · 0.75 oz fresh lime juice · 0.5 oz honey syrup · 3 oz grapefruit soda · Build in a salt-rimmed highball glass over ice, stir gently.

Recipe

2 oz Tamdhu 15 · 4 oz chilled soda water · Build in a tall glass over ice, stir gently twice, garnish with an orange wheel.

Recipe

2 oz Russell's Reserve Single Barrel Bourbon · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel over the surface.

Recipe

2 oz Sipsmith Lemon Drizzle Gin · 0.75 oz fresh lemon juice · 0.5 oz simple syrup · Top with soda water · Shake gin, lemon juice, and syrup with ice, strain into a tall glass over fresh ice, top with soda, garnish with a lemon wheel.

Recipe

2 oz Plantation Original Dark · 0.75 oz fresh lime juice · 4 oz ginger beer · Build in a tall glass over ice, float rum on top, garnish with a lime wheel.

Recipe

2 oz Rebel Yell 10 Year · 0.25 oz maple syrup · 3 dashes Angostura bitters · Stir over a large ice cube, garnish with a torched orange peel.

Recipe

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

Recipe

2 oz Siete Leguas Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · Top with sparkling mineral water · Build in a tall glass over ice, garnish with a grapefruit wedge and a sprig of fresh thyme.

Recipe

2 oz Procera Red Dot Gin · 1 oz fresh grapefruit juice · 0.5 oz honey syrup · 0.5 oz Aperol · Shake with ice, strain into a coupe, garnish with a grapefruit twist.

Recipe

2 oz Stagg Jr. · 0.25 oz black walnut liqueur · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel over the surface.

Recipe

1.5 oz Plantation Gran Añejo · 0.75 oz Campari · 1.5 oz fresh pineapple juice · 0.5 oz lime juice · 0.5 oz demerara syrup · Shake with ice, strain into a rocks glass over fresh ice, garnish with a pineapple wedge.

Recipe

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

Recipe

2.5 oz Rutte Celery Gin · 0.5 oz dry vermouth · 1 barspoon olive brine · Stir over ice, strain into chilled coupe, garnish with a celery ribbon.

Recipe

2 oz GlenDronach 18 · 0.5 oz Pedro Ximénez sherry · 0.25 oz fig syrup · 2 dashes orange bitters · Stir over ice, strain into rocks glass over a large cube, garnish with dried fig slice.

Recipe

2 oz David Nicholson 1843 · 0.75 oz fresh lemon juice · 0.5 oz demerara syrup · 1 dash Angostura bitters · Shake with ice, strain into a coupe, garnish with a lemon wheel.

Recipe

1.5 oz Waterford Sheestown · 1 oz elderflower liqueur · 0.5 oz fresh lemon juice · 2 oz sparkling water · Build in a wine glass over ice, stir gently, garnish with a sprig of fresh thyme.

Recipe

2 oz Pasote Blanco · 0.75 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.25 oz agave nectar · 2 oz Topo Chico · Build in a highball glass over ice, stir gently, garnish with a grapefruit wedge and pinch of Maldon salt on the rim.

Recipe

2 oz Clément Première Canne · 1 disc of fresh lime (cut a coin-sized piece, express oils and drop in) · 0.5 oz cane syrup · Build in a rocks glass, no ice — stir and sip. Add a single cube if preferred.

Recipe

2 oz Darnley's View Gin · 1 oz fresh lime juice · 0.75 oz elderflower cordial · Shake with ice, fine strain into a chilled coupe, garnish with a cucumber ribbon.

Recipe

2 oz Glengoyne 15 · 0.75 oz Amontillado sherry · 0.25 oz honey syrup · 2 dashes orange bitters · Stir over ice, strain into a rocks glass with a large cube, garnish with an orange twist.

Recipe

2.5 oz Uncle Val's Botanical Gin · 0.5 oz Dolin dry vermouth · Stir over ice for 30 seconds, strain into a chilled coupe, garnish with a cucumber ribbon.

Recipe

2 oz Plantation Barbados 5 Year · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain over a large cube in a rocks glass, garnish with an orange peel.

Recipe

2 oz West Cork 12 Year Port Cask · 0.75 oz ruby port · 0.5 oz fresh lemon juice · 0.25 oz simple syrup · Shake with ice, strain into a rocks glass over a large cube, garnish with a lemon twist.

Recipe

1.5 oz Knockando 12 · 1 oz fresh lemon juice · 0.75 oz honey syrup · 2 oz chilled sparkling water · Build over ice in a highball glass, stir gently, garnish with a lemon wheel.

Recipe

2 oz Old Forester 1897 · 0.75 oz sweet vermouth · 0.25 oz Amaro Nonino · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with a brandied cherry.

Recipe

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

Recipe

2 oz Woodford Reserve Batch Proof · 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

2 oz Mortlach 16 · 0.25 oz Pedro Ximénez sherry · 2 dashes chocolate bitters · Stir with ice, strain into a rocks glass over a large cube, garnish with an orange twist.

Recipe

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

Recipe

2 oz Tyrconnell 16 · 0.75 oz fresh orange juice · 0.5 oz honey syrup · Shake with ice, strain over crushed ice, garnish with seasonal berries and a mint sprig.

Recipe

2 oz Writers' Tears Double Oak · 0.75 oz sweet vermouth · 0.25 oz honey syrup · 2 dashes orange bitters · Stir with ice, strain into a rocks glass over a large cube, garnish with an orange twist.

Recipe

2 oz Havana Club 7 · 0.75 oz lime juice · 0.5 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Brockmans Orange Kiss · 1 oz Aperol · 3 oz prosecco · 1 oz soda water · Build over ice in a wine glass, garnish with an orange wheel and rosemary sprig.

Recipe

2 oz Edradour 10 · 0.75 oz lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into coupe, garnish with grated nutmeg.

Recipe

2 oz Isaac Bowman Port Barrel Finished · 0.25 oz demerara syrup · 3 dashes Angostura bitters · Stir over a large ice cube, garnish with a brandied cherry.

Recipe

2 oz Barrell Bourbon Batch 036 · 0.25 oz maple syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express orange peel over the glass.

Recipe

2 oz Tanqueray Malacca · 1 oz fresh grapefruit juice · 0.5 oz elderflower liqueur · 0.5 oz fresh lime juice · Shake with ice, strain into a chilled coupe, garnish with a grapefruit twist.

Recipe

2 oz Aberfeldy 16 · 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 wheel.

Recipe

2 oz Foursquare Détente · 0.75 oz fresh lime juice · 0.5 oz Demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a rocks glass over a large cube, garnish with a lime wheel.

Recipe

2 oz Empirical Helena Gin · 0.75 oz blanc vermouth · 0.5 oz fresh lemon juice · 0.25 oz chamomile syrup · Shake with ice, double strain into a coupe, garnish with a lemon twist.

Recipe

2 oz Teeling Brabazon 02 · 0.75 oz ruby port · 0.5 oz honey syrup · 2 dashes chocolate bitters · Stir with ice, strain into a rocks glass over one large cube, garnish with an orange twist.

Recipe

2 oz Balvenie 17 DoubleWood · 1 oz sweet vermouth · 2 dashes Angostura bitters · Stir with ice, strain into a coupe, garnish with a Luxardo cherry.

Recipe

2 oz Kentucky Owl Batch 12 · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash black walnut bitters · Stir over a large ice cube, express an orange peel and discard.

Recipe

1.5 oz G4 Añejo · 0.5 oz mezcal · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over ice, strain over a large cube, garnish with an orange twist.

Recipe

2.5 oz Greenhook American Dry Gin · 0.75 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 Peerless Bourbon · 0.25 oz rich demerara syrup · 3 dashes Angostura bitters · Stir over a large ice cube, express an orange peel and discard.

Recipe

2 oz Tomintoul 16 · 0.75 oz white peach purée · 0.5 oz honey syrup · 0.25 oz lemon juice · Shake with ice, strain into a coupe, garnish with a peach slice.

Recipe

2 oz Blackwoods Vintage Gin · 1 oz elderflower liqueur · 0.75 oz lemon juice · Top with chilled prosecco · Build in a wine glass over ice, garnish with a sprig of fresh mint.

Recipe

1.5 oz Worthy Park 2013 · 0.75 oz lime juice · 0.5 oz demerara syrup · 0.25 oz allspice dram · Shake hard with ice, strain over crushed ice, garnish with grated nutmeg and a lime wheel.

Recipe

2 oz Tullamore D.E.W. 14 · 0.75 oz pressed apple juice · 0.5 oz honey syrup · 2 dashes aromatic bitters · Stir over ice, strain into a rocks glass, garnish with a thin apple fan.

Recipe

2 oz Woodinville Bourbon · 0.25 oz maple syrup · 3 dashes Angostura bitters · Stir over a large ice cube, garnish with a dehydrated apple slice.

Recipe

2 oz Diplomático Mantuano · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake vigorously with ice, double strain into a chilled coupe.

Recipe

2 oz El Tesoro Añejo · 1 oz sweet vermouth · 2 dashes mole bitters · Stir with ice, strain into a coupe, garnish with a brandied cherry.

Recipe

2 oz Heaven Hill Bottled-in-Bond · 1 barspoon demerara syrup · 3 dashes Angostura bitters · Stir over a large ice cube, express an orange peel.

Recipe

2 oz Glenkinchie 12 · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · Top with chilled sparkling water · Build over ice in a tall glass, garnish with a lemon wheel.

Recipe

2 oz Hayman's Royal Dock · 0.75 oz fresh lime juice · 0.5 oz rich simple syrup · Shake with ice, double strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Nordés Gin · 1 oz elderflower liqueur · 0.75 oz fresh grapefruit juice · 2 oz chilled tonic water · Build over ice in a wine glass, garnish with a sprig of fresh rosemary and a grapefruit wheel.

Recipe

2 oz Barbancourt 15 · 0.75 oz Cointreau · 0.75 oz fresh lime juice · 0.25 oz demerara syrup · Shake with ice, strain into a coupe, garnish with an orange twist.

Recipe

2 oz Old Fitzgerald BiB · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel.

Recipe

2 oz Glen Grant 18 · 0.5 oz white peach purée · 4 oz chilled soda water · Build over ice in a tall glass, stir gently, garnish with a peach slice.

Recipe

2 oz Tierra Noble Añejo · 1 oz sweet vermouth · 2 dashes Angostura bitters · Stir with ice, strain into a coupe, garnish with a Luxardo cherry.

Recipe

1 oz W.L. Weller Special Reserve · 1 oz Aperol · 1 oz Amaro Nonino · 1 oz fresh lemon juice · Shake with ice, strain into a coupe.

Recipe

1 oz Appleton Estate 8 Year Old · 1 oz sweet vermouth · 1 oz Campari · Stir over ice, strain into a rocks glass with a large cube, garnish with an orange twist.

Recipe

2 oz Terralta Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz grapefruit soda · Build in a highball over ice, stir gently, garnish with a grapefruit wedge.

Recipe

2 oz Whitley Neill Original · 4 oz premium tonic water · Build over ice in a Copa glass, garnish with a slice of pink grapefruit and a sprig of rosemary.

Recipe

2 oz Monkey Shoulder · 0.75 oz fresh lemon juice · 0.75 oz honey-ginger syrup · Float 0.25 oz smoky Scotch · Shake first four ingredients, strain over fresh ice, float smoky Scotch.

Recipe

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

Recipe

1.5 oz Hernö Old Tom Gin · 1.5 oz sweet vermouth · 0.25 oz maraschino liqueur · 2 dashes orange bitters · Stir with ice, strain into a chilled coupe, garnish with a lemon twist.

Recipe

2 oz Elijah Craig Barrel Proof · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express orange peel over the glass.

Recipe

2 oz G4 Blanco · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz mineral water · Build in a highball over ice, stir gently, garnish with a grapefruit wedge and flaky salt rim.

Recipe

2 oz Dunville's Three Crowns Peated · 0.75 oz sweet vermouth · 0.25 oz honey syrup · 2 dashes aromatic bitters · Stir with ice, strain into a Nick & Nora glass, garnish with a lemon peel.

Recipe

2 oz Foursquare Sagacity · 0.5 oz Pedro Ximénez sherry · 0.25 oz vanilla syrup · 2 dashes mole bitters · Stir with ice, strain into a rocks glass over a single large cube, garnish with an orange peel.

Recipe

2 oz Tobermory 12 · 4 oz chilled soda water · Lemon twist garnish · Build in a tall glass over ice.

Recipe

2 oz Smooth Ambler Old Scout · 0.25 oz demerara syrup · 3 dashes Angostura bitters · Stir over a large ice cube, express orange peel.

Recipe

2 oz Dingle Single Pot Still · 0.75 oz fresh lemon juice · 0.75 oz honey syrup · 1 egg white · Dry shake, then shake with ice, strain into a coupe.

Recipe

2 oz Perfume Trees Gin · 4 oz premium tonic · Grapefruit wheel and fresh mint sprig garnish · Build in a copa glass over ice.

Recipe

2 oz Siembra Azul Blanco · 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 Collins glass over ice, stir gently.

Recipe

2 oz Probitas Rum · 1 oz fresh lime juice · 0.75 oz simple syrup · Shake vigorously with ice, double strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Belle Meade Reserve · 0.25 oz sorghum syrup · 3 dashes Angostura bitters · Stir over a large ice cube, express an orange peel over the surface.

Recipe

2.5 oz Dorothy Parker Gin · 0.5 oz 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 Kilbeggan Single Pot Still · 4 oz chilled soda water · 0.5 oz elderflower liqueur · Build in a tall glass over ice, stir gently, garnish with a sprig of fresh mint.

Recipe

2 oz Craigellachie 13 · 0.75 oz fresh lemon juice · 0.75 oz honey-ginger syrup · Shake hard with ice, strain into rocks glass over fresh ice, garnish with candied ginger.

Recipe

2 oz AnCnoc 12 · 0.75 oz elderflower liqueur · 0.5 oz fresh lemon juice · Top with chilled soda water · Build in a tall glass over ice.

Recipe

2 oz Bardstown Fusion #9 · 0.25 oz maple syrup · 3 dashes Angostura bitters · Stir over a large ice cube, express an orange peel and discard.

Recipe

2 oz Clonakilty Double Oak · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice, strain into a coupe.

Recipe

2 oz Ocho Añejo · 0.75 oz Ancho Reyes chile liqueur · 0.5 oz agave nectar · 2 dashes mole bitters · Stir with ice, strain into a rocks glass over a large cube, garnish with an orange twist.

Recipe

2 oz Dingle Gin · 1 oz fresh lemon juice · 0.75 oz simple syrup · Top with soda water · Build in a highball over ice, garnish with a cucumber ribbon.

Recipe

1.5 oz Velier Tiger Shark · 0.75 oz fresh lime juice · 0.5 oz passion fruit syrup · 0.25 oz grenadine · 2 dashes Angostura bitters · Shake hard with ice, strain over crushed ice in a tiki mug, garnish with a mint sprig.

Recipe

2 oz Stellum Bourbon · 0.75 oz sweet vermouth · 0.25 oz Amaro Averna · 2 dashes orange bitters · Stir over ice, strain into coupe, express orange peel.

Recipe

2 oz The Irishman Founder's Reserve · 0.75 oz green Chartreuse · 0.75 oz fresh lemon juice · 0.25 oz simple syrup · Shake with ice, strain into chilled coupe, garnish with lemon peel.

Recipe

2 oz Doorly's 12 Year Old · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into rocks glass with large cube, garnish with expressed orange peel.

Recipe

2 oz Benriach The Smoky Twelve · 0.75 oz honey syrup · 0.5 oz fresh lemon juice · Shake with ice, strain into rocks glass over large cube, garnish with lemon twist.

Recipe

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

Recipe

2 oz Pasote Añejo · 0.5 oz Licor 43 · 0.5 oz fresh lime juice · 2 dashes mole bitters · Shake with ice, strain into rocks glass over large cube, garnish with orange wheel.

Recipe

2 oz Copper Rivet Dockyard Gin · 4 oz Fever-Tree Mediterranean Tonic · Build over ice in a copa glass, garnish with a grapefruit wedge and a sprig of rosemary.

Recipe

2 oz Balblair 12 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 2 oz sparkling water · Shake whisky, lemon, and honey with ice, strain into a highball, top with sparkling water.

Recipe

2 oz Siete Leguas Añejo · 0.75 oz Ancho Reyes Chile Liqueur · 0.25 oz agave nectar · 2 dashes mole bitters · Stir with ice, strain into a coupe, garnish with an orange twist.

Recipe

2 oz Woodford Reserve · 0.25 oz demerara syrup · 3 dashes Angostura bitters · Stir over a large ice cube, express an orange peel over the surface.

Recipe

2 oz Connemara 12 · 0.5 oz honey syrup · 0.5 oz fresh lemon juice · 2 dashes orange bitters · Shake with ice and strain into a chilled coupe. Garnish with a thin apple slice.

Recipe

2 oz Ledaig 10 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · Shake with ice and strain into a rocks glass over a single large cube. Garnish with a lemon twist.

Recipe

2 oz Yellowstone Limited Edition · 0.75 oz sweet vermouth · 0.25 oz Averna amaro · 2 dashes Angostura bitters · Stir over ice and strain into a coupe. Garnish with a flamed orange peel.

Recipe

2 oz Hernö Juniper Cask Gin · 4 oz smoked tonic water · Build over ice in a highball glass. Garnish with a charred rosemary sprig and a grapefruit wedge.

Recipe

1.5 oz Hampden Estate Overproof · 1.5 oz pineapple juice · 0.75 oz Campari · 0.5 oz fresh lime juice · 0.5 oz demerara syrup · Shake hard with ice and strain into a rocks glass over fresh ice. Garnish with a pineapple wedge.

Recipe

2 oz Conker Dorset Dry Gin · 0.75 oz fresh grapefruit juice · 0.5 oz elderflower liqueur · 0.25 oz fresh lemon juice · Shake with ice, strain into a chilled coupe, garnish with a grapefruit twist.

Recipe

2 oz Tipperary Single Malt · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · Dry shake, wet shake, strain into a coupe, garnish with three drops of Angostura.

Recipe

2 oz Tapatio Añejo · 0.5 oz agave nectar · 0.5 oz fresh lime juice · 2 dashes mole bitters · Shake and strain over a single large cube, garnish with a cinnamon stick.

Recipe

2 oz Plantation Isle of Fiji · 1 oz coconut cream · 0.75 oz fresh lime juice · 0.5 oz pineapple juice · Shake hard with ice, strain into a tiki mug, top with crushed ice and a grated nutmeg garnish.

Recipe

2 oz Old Elk Bourbon · 0.75 oz Demerara syrup · 2 dashes walnut bitters · Stir over a large cube, express an orange peel, and discard.

Recipe

2 oz Tomatin 12 · 0.5 oz honey syrup · 0.25 oz fresh lemon juice · 2 dashes Angostura bitters · Stir and serve neat in a coupe with a lemon twist.

Recipe

The Cask Old Fashioned: 2 oz Maker's Mark Cask Strength, 0.25 oz demerara syrup, 2 dashes Angostura, 1 dash orange bitters. Stir, strain over large cube, express orange peel.

Recipe

Neat or with a single rock. Optionally a Tipperary: 2 oz Redbreast 12 CS, 0.75 oz sweet vermouth, 0.5 oz green Chartreuse.

Recipe

The 105 Rob Roy: 1.5 oz Glenfarclas 105, 1 oz sweet vermouth (Carpano Antica), 2 dashes Angostura. Stir, strain into chilled coupe, brandied cherry.

Recipe

The 110 Tommy's: 1.5 oz Tapatío 110, 1 oz fresh lime juice, 0.5 oz lightly warmed agave nectar. Shake, strain over fresh rocks.

Recipe

Serve lightly chilled (55°F) in a Burgundy glass.

Recipe

The VJOP Martini: Stir 2.5 oz Sipsmith V.J.O.P. with 0.5 oz dry vermouth, strain into frozen coupe, lemon twist.

Recipe

The Probitas Daiquiri: 2 oz Probitas, 1 oz fresh lime juice, 0.75 oz simple syrup. Shake, double-strain into chilled coupe.

Recipe

Serve at 52–55°F in a medium white wine glass; give it 20 minutes of air before assessing.

Recipe

Serve it straight. Ridge Geyserville is a single-vineyard field blend whose complexity deserves a Bordeaux glass at 62°F. Decant 30 minutes before serving to allow the old-vine aromatics to open. No mixing.

Recipe

The Newmarket Sour: Combine 2 oz Teeling Single Pot Still, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, and 1 egg white in a shaker. Dry shake, then shake with ice, strain into a chilled coupe, and top with three dashes of Angostura bitters. The creamy pot still texture marries beautifully with the whipped egg-white cloud.

Recipe

The Rancho Paloma: Combine 2 oz Tequila Ocho Plata, 0.5 oz fresh lime juice, 0.25 oz agave syrup, and 4 oz fresh pink grapefruit soda in a salt-rimmed highball glass over ice. Garnish with a grapefruit wheel. The bright citrus pulls the single-estate minerality forward.

Recipe

no garnish, no dilution, just cane, lime, and estate rhum.

Recipe

The San Francisco Martini: Combine 2.5 oz Junípero Gin and 0.5 oz dry vermouth in a mixing glass. Stir with ice for thirty seconds until well chilled, strain into a chilled coupe, and garnish with a lemon twist expressed over the surface. The high-proof juniper carries the vermouth rather than fighting it.

Recipe

Not a mixer. This is a Grand Cru bottling from a biodynamic estate, and the honest answer is to open it, serve at 52°F in a Riesling glass, and let the first pour be drunk alone. Reconsider only after a plate of food calls for it.

Recipe

The Texas Tradition: Combine 2 oz Balcones Texas Pot Still, 0.25 oz mesquite honey syrup, 2 dashes Angostura bitters, and 1 dash chocolate bitters in a mixing glass. Stir with ice for thirty seconds, strain over a large cube in a rocks glass, and garnish with an expressed orange peel. The mesquite honey leans into the bourbon's roasted-grain character rather than fighting it.

Recipe

"The Teith Highball": Pour 2 oz Deanston 12 over a single tall ice column in a highball glass. Top with 4 oz chilled soda water and garnish with a lemon twist. The unchillfiltered texture remains intact even with dilution, giving this highball a richness that most Scotch highballs lose.

Recipe

"The Saar Martini": Stir 2.5 oz Ferdinand’s Saar Dry Gin with 0.5 oz dry vermouth and a dash of grapefruit bitters over ice for 30 seconds. Strain into a chilled coupe and garnish with a grapefruit twist. The Riesling’s acidity replaces the need for extra vermouth, making this a beautifully balanced, almost wine-like Martini.

Recipe

"The Catalyst Margarita": Combine 2 oz Terralta 110, 1 oz fresh lime juice, and 0.75 oz agave nectar in a shaker with ice. Shake hard and strain into a salt-rimmed rocks glass over fresh ice. The still-strength tequila punches through the citrus and sweetener with an agave intensity that a standard-proof blanco cannot match.

Recipe

"The Belfast Revival": Combine 2 oz McConnell’s, 0.75 oz honey syrup, and 0.75 oz fresh lemon juice in a shaker with ice. Shake vigorously and strain into a coupe. Garnish with a lemon twist. The whiskey’s gentle sweetness makes it a natural Gold Rush variant that drinks above its price.

Recipe

"The Merchant’s Mai Tai": Combine 2 oz Denizen Merchant’s Reserve, 0.75 oz fresh lime juice, 0.5 oz orange curaçao, and 0.25 oz orgeat in a shaker with crushed ice. Shake briefly and pour unstrained into a double rocks glass. Garnish with a spent lime shell and a mint sprig. This rum was literally designed for this cocktail — and it shows.

Recipe

A wine this singular should not be mixed. Serve it at cellar temperature (55°F) in a wide-bowled white wine glass and let it evolve over an hour. As it warms, the Honey and Toasted notes will amplify and the acidity will soften into something almost unctuous.

Recipe

This wine deserves to be appreciated on its own terms. If you must mix, a simple red wine spritz works: 3 oz Dominus, 2 oz sparkling water, served over ice with an orange slice. But honestly, just pour it into a proper Bordeaux glass and give it thirty minutes to open.

Recipe

"The Newport Old Fashioned": Muddle one sugar cube with three dashes of Angostura bitters and a splash of water. Add 2 oz New Riff Single Barrel Bourbon and stir with a large ice cube for 30 seconds. Express an orange peel over the glass and drop it in. The barrel proof stands up beautifully to dilution, opening layers of caramel and spice as the ice slowly melts.

Recipe

"The Island Sour": Combine 2 oz Lambay Small Batch, 1 oz fresh lemon juice, 0.75 oz honey syrup, and 1 egg white. Dry shake vigorously, then shake with ice. Strain into a coupe and garnish with a few drops of Angostura on the foam. The honey and Cognac-cask character play beautifully against the citrus acid.

Recipe

"The Limestone Old Fashioned": Muddle a sugar cube with 2 dashes Angostura bitters and a splash of branch water. Add 2 oz Town Branch Single Barrel Reserve, stir with a large ice cube for 30 seconds. Express an orange peel over the glass and garnish. The mineral quality of this bourbon makes it an exceptional Old Fashioned base — the stone-filtered water character amplifies the bitters.

Recipe

"The Harris G&T": Pour 2 oz Isle of Harris Gin over ice in a copa glass. Add 4 oz premium tonic water (Fever-Tree Mediterranean works beautifully). Garnish with a twist of grapefruit peel and a small piece of sugar kelp or a sprig of fresh rosemary. The maritime character of the gin deserves a garnish that echoes the sea.

Recipe

"The Dark 'n' Stormy" (trademarked by Goslings): Fill a highball glass with ice. Pour 4 oz Goslings Stormy Ginger Beer (or any quality ginger beer). Float 2 oz Goslings Black Seal on top by pouring slowly over the back of a spoon. Garnish with a lime wedge. Do not stir — let the dark rum cascade through the ginger beer.

Recipe

"The Estournel Sangria" (for a special occasion): Combine one bottle of a less expensive Bordeaux with 2 oz brandy, 1 oz orange liqueur, sliced oranges and blackberries, and refrigerate for 4 hours. Serve in wine glasses over ice. Save the Cos d'Estournel itself for sipping — it deserves nothing less.

Recipe

"The Wick Highball": Pour 2 oz Old Pulteney 12 over ice in a tall glass. Top with 4 oz chilled soda water and a squeeze of fresh lemon. Garnish with a lemon wheel and a sprig of fresh dill. The maritime malt shines in a highball — the effervescence lifts the honey and salt notes beautifully.

Recipe

"The Nantais Spritz": Pour 3 oz Clos des Briords Muscadet over ice in a large wine glass. Add 2 oz Prosecco and a splash of elderflower liqueur. Garnish with a thin slice of green apple and a sprig of mint. The mineral backbone of the Muscadet gives this spritz a savory depth most lack.

Recipe

"The Highland Paloma": Combine 2 oz ArteNOM 1579 Blanco, 1 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.25 oz agave nectar. Shake with ice and strain into a salt-rimmed Collins glass over fresh ice. Top with 2 oz Topo Chico mineral water. The mineral character of both the tequila and the sparkling water creates a Paloma of uncommon depth.

Recipe

The Lab Rat: 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

The Bog Standard (Anything But): 2 oz West Cork Bog Oak, 0.5 oz Pedro Ximénez sherry, 2 dashes chocolate bitters. Stir over ice, strain into a rocks glass, garnish with a dried fig.

Recipe

The Invisible Man: 2 oz Volcán Cristalino, 0.75 oz Cointreau, 0.75 oz fresh lime juice, 0.25 oz agave nectar. Shake with ice, strain into a salt-rimmed coupe, garnish with a lime wheel.

Recipe

The Berry Hypothesis: 2 oz Brockmans, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 3 fresh blackberries. Muddle berries, add remaining ingredients, shake with ice, double-strain into a coupe, garnish with a skewered blueberry and blackberry.

Recipe

The Dickens Daiquiri: 2 oz Plantation Pineapple, 0.75 oz fresh lime juice, 0.5 oz rich demerara syrup, 2 dashes Angostura bitters. Shake with ice, double-strain into a chilled coupe, garnish with a dehydrated pineapple ring.

Recipe

The Hypothesis: 2 oz Ailsa Bay, 0.75 oz Drambuie, 2 dashes orange bitters. Stir over ice, strain into a rocks glass with a large ice cube, garnish with an orange twist.

Recipe

The Survivor Sangria: 4 oz Dead Arm Shiraz, 1 oz brandy, 0.5 oz orange liqueur, fresh orange and cherry slices, splash of sparkling water. Combine in a glass with ice, stir gently.

Recipe

The Amphora Spritz: 3 oz Gravner Ribolla Gialla, 1 oz Aperol, 2 oz sparkling water. Build over ice in a wine glass, stir gently, garnish with a dried apricot slice.

Recipe

The Art Series Spritz: Pour 4 oz Leeuwin Estate Art Series Chardonnay into a large wine glass over a single ice cube. Add 1 oz elderflower liqueur and top with 2 oz dry sparkling water.

Recipe

The Lustau Sour: Combine 2 oz Redbreast Lustau Edition, 0.75 oz fresh lemon juice, 0.5 oz Pedro Ximénez sherry syrup, and 1 egg white. Dry shake vigorously, then shake with ice and strain into a rocks glass.

Recipe

The Tahona Old Fashioned: Combine 2 oz Fortaleza Añejo, 0.5 oz agave nectar, and 2 dashes mole bitters over a large ice cube. Stir slowly for 30 seconds.

Recipe

The Bee's Knees (Barr Hill Edition): Combine 2 oz Barr Hill Gin, 0.75 oz fresh lemon juice, and 0.75 oz raw honey syrup (3:1 honey to warm water). Shake with ice and strain into a coupe.

Recipe

The Forgotten Daiquiri: Combine 2 oz Chairman's Reserve The Forgotten Casks, 0.75 oz fresh lime juice, and 0.5 oz demerara syrup. Shake with ice and strain into a chilled coupe.

Recipe

The Speyside Reviver: Combine 2 oz Cragganmore 12, 0.75 oz honey syrup, 0.5 oz fresh lemon juice, and 2 dashes of Peychaud's bitters. Shake with ice and strain into a coupe.

Recipe

Tinto de Verano Tondonia: Pour 4 oz Viña Tondonia Reserva over ice and top with 2 oz sparkling lemon water and a slice of orange.

Recipe

The Slow Old Fashioned: Combine 2 oz Old Grand-Dad 114, 1 bar spoon demerara syrup, 2 dashes Angostura bitters, and 1 dash orange bitters over a large ice cube. Stir gently for thirty seconds — the high proof means this cocktail will evolve in the glass as the ice slowly dilutes, revealing new layers over twenty minutes.

Recipe

Islay Penicillin: Combine 2 oz Caol Ila 12 with 0.75 oz fresh lemon juice, 0.75 oz honey-ginger syrup, and shake vigorously with ice. Strain into a rocks glass over fresh ice.

Recipe

Rare Breed Old Fashioned: Combine 2 oz Wild Turkey Rare Breed with 1 bar spoon of demerara syrup and 2 dashes of Angostura bitters in a mixing glass with ice. Stir for 30 seconds and strain into a rocks glass over a single large ice cube. Express an orange peel over the surface and drop it in.

Recipe

McCoy Daiquiri: Combine 2 oz The Real McCoy 12 with 0.75 oz fresh lime juice and 0.5 oz simple syrup in a shaker with ice. Shake hard and strain into a chilled coupe.

Recipe

Dublin Mule: Combine 2 oz Roe & Co with 0.75 oz fresh lime juice and top with chilled ginger beer in a copper mug filled with ice. Garnish with a lime wheel and a sprig of fresh mint.

Recipe

Siembra Margarita: Combine 2 oz Siembra Valles Blanco with 1 oz fresh lime juice and 0.75 oz agave nectar in a shaker with ice. Shake vigorously and strain into a salt-rimmed rocks glass over fresh ice.

Recipe

Forest Martini: Combine 2.5 oz St. George Terroir Gin with 0.5 oz dry vermouth in a mixing glass with ice. Stir for 30 seconds and strain into a chilled coupe. Garnish with a sprig of fresh rosemary.

Recipe

Serve This Neat: A wine of this quality and complexity needs no cocktail. Decant for an hour to let the tannins soften and the aromatics fully express. Serve at 16–18°C in large-bowled Burgundy glasses.

Recipe

Serve This Chilled: Albariño of this quality shines brightest on its own. Serve at 8–10°C in a tulip-shaped white wine glass.

Recipe

The Kyoto G&T: 2 oz Ki No Bi, 4 oz premium tonic water, fresh yuzu peel or a thin grapefruit wheel, a shiso leaf.

Recipe

The Atlantic Crossing: 2 oz Slane Irish Whiskey, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 0.25 oz Licor 43.

Recipe

The Emigrant Old Fashioned: 2 oz Rabbit Hole Dareringer, 0.25 oz Pedro Ximénez sherry, 2 dashes Angostura bitters, 1 dash orange bitters. Stir over a large cube, garnish with a flamed orange peel.

Recipe

The Martinique Ti’ Punch: 2 oz Clément VSOP, 0.5 oz cane syrup, 1 lime disc.

Recipe

The Dalmatian Spritz: 3 oz Kumeu River Maté’s Vineyard Chardonnay, 1 oz elderflower liqueur (St-Germain), 2 oz sparkling water, expressed lemon peel.

Recipe

The Andean Sangria: 1 bottle Bodega Norton Reserva Malbec, 2 oz brandy, 1 oz orange liqueur, 1 cup mixed dark berries.

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The Jerez Connection: 2 oz Aberlour A’Bunadh (diluted to ~46% with water), 0.5 oz Pedro Ximénez sherry, 0.25 oz honey syrup, 2 dashes orange bitters.

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The Invisible Añejo Margarita: 2 oz Maestro Dobel Diamante, 1 oz fresh lime juice, 0.75 oz agave nectar, 0.25 oz Grand Marnier.

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The Navy Daiquiri: 2 oz Smith & Cross · 1 oz fresh lime juice · 0.75 oz demerara syrup · Lime wheel. Shake vigorously with ice, fine strain into a chilled coupe.

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The Fuego Paloma: 2 oz Espolòn Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz grapefruit soda · Pinch of smoked salt on the rim. Build over ice.

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The Wicklow Sour: 2 oz Glendalough Double Barrel · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white. Dry shake vigorously, then shake with ice, strain into a coupe. Garnish with a lemon twist.

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The Peat & Honey Highball: 2 oz Kilchoman Machir Bay · 0.5 oz honey syrup (1:1) · 4 oz chilled soda water · Lemon twist. Build over ice in a tall glass, stir gently twice.

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The Paso Sangria: 4 oz Austin Hope Cabernet · 1 oz brandy · 1 oz fresh orange juice · 0.5 oz agave nectar · Seasonal dark fruit (plum, blackberry). Muddle fruit, combine with remaining ingredients, serve over ice.

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The Cornish Flame G&T: 2 oz Tarquin's Cornish Dry Gin · 4 oz Fever-Tree Indian Tonic · Fresh grapefruit slice · Sprig of fresh rosemary, lightly torched to release oils. Build over ice in a copa glass.

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The Etna Spritz: 3 oz Benanti Etna Bianco · 1.5 oz Aperol · 1 oz sparkling water · Orange slice. Build over ice in a wine glass.

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The Seared Old Fashioned: 2 oz Maker's Mark 46 · 1 barspoon maple syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Orange peel, torched with a lighter to caramelize the oils. Stir over a single large cube.

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The 1824 Daiquiri: 2 oz Angostura 1824 · 3/4 oz fresh lime juice · 1/2 oz demerara syrup · Shake hard with ice, double strain into a chilled coupe.

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Barolo Spritz: 3 oz Vietti Barolo Castiglione · 1 oz Amaro Montenegro · 2 oz sparkling water · Build in a large wine glass over ice, stir gently.

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the floral sweetness of the gin and the tangy creaminess of the cheese are an elegant match.

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The Sonnenuhr Spritz: 4 oz Prüm Wehlener Sonnenuhr · 1 oz elderflower liqueur · 2 oz sparkling water · Fresh mint leaves · Build in a wine glass over ice, stir gently.

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The John's Lane Flip: 2 oz Powers John's Lane · 1/2 oz demerara syrup · 1 whole egg · 2 dashes Angostura bitters · Dry shake vigorously, then shake with ice, strain into a coupe, grate fresh nutmeg on top.

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The Tamaulipas Sour: 2 oz Chinaco Añejo · 3/4 oz fresh lime juice · 1/2 oz agave nectar · 1/2 oz Grand Marnier · Shake with ice, strain into a rocks glass over a single large cube, garnish with an orange wheel.

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The Signature Old Fashioned: 2 oz Baker's 7 · 1 bar spoon demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Express an orange peel over the glass and drop it in.

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Malbec Sangria

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Highland Honey

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The Terroir Sour

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The 1888 Espresso

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The Highland G and T

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The Soave Spritz

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The High Road Old Fashioned: 2 oz Henry McKenna 10, 1 barspoon demerara syrup, 2 dashes Angostura bitters, 1 orange peel.

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The Alta Fashioned

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— The Mare Mediterranean G&T: 2 oz Gin Mare · 4 oz premium tonic (Fever-Tree Mediterranean) · Fresh rosemary sprig · Olive on a cocktail pick · Orange peel. Build over ice in a copa glass, garnish with rosemary, olive, and expressed orange peel.

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— Artemis Red Wine Sangria: 1 bottle Stag's Leap Artemis · 2 oz brandy · 1 oz orange liqueur · Sliced oranges, apples, and berries · 2 cups sparkling water. Combine wine, brandy, and liqueur. Add fruit, refrigerate 4 hours, add sparkling water before serving.

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— The Estate Daiquiri: 2 oz Worthy Park Single Estate Reserve · 1 oz fresh lime juice · 0.75 oz demerara syrup · Lime wheel garnish. Shake vigorously with ice, strain into a chilled coupe.

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— The Three Wood Rob Roy: 2 oz Auchentoshan Three Wood · 1 oz sweet vermouth · 2 dashes orange bitters · Luxardo cherry garnish. Stir with ice for 30 seconds, strain into a chilled coupe.

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— Dönnhoff White Wine Spritzer: 4 oz Dönnhoff Riesling Tonschiefer · 2 oz sparkling water · Fresh mint sprig · Lemon twist. Pour chilled wine over ice in a large wine glass, top with sparkling water, garnish with mint and lemon.

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— The Architect's Old Fashioned: 2 oz Evan Williams Single Barrel · 1 sugar cube · 3 dashes Angostura bitters · 1 dash orange bitters · Orange peel garnish. Muddle sugar with bitters, add bourbon and a large ice cube, stir gently, express orange peel over the glass.

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— The Centenario Oaxacan: 1.5 oz Gran Centenario Añejo · 0.5 oz mezcal · 1 oz fresh lime juice · 0.75 oz agave nectar · Chili salt rim · Lime wheel garnish. Shake with ice, strain into a chili-salt-rimmed rocks glass with fresh ice.

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— The Blue Spot Sour: 2 oz Blue Spot 7 Year Old · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · 2 dashes Angostura bitters. Dry shake, then shake with ice, strain into a rocks glass with one large ice cube.

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The Perfect Tanqueray Martini: Stir 2.5 oz Tanqueray London Dry with 0.5 oz dry vermouth and ice for 30 seconds. Strain into a chilled martini glass. Express a lemon twist over the surface and drop it in.

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Abuelo Daiquiri: Combine 2 oz Ron Abuelo 7 Year Old, 1 oz fresh lime juice, and 0.75 oz simple syrup in a shaker with ice. Shake hard and strain into a chilled coupe.

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Alsatian Spritz: Combine 3 oz Hugel Riesling Classic with 1 oz elderflower liqueur and 2 oz sparkling water in a wine glass over ice. Stir gently. Garnish with a thin slice of green apple.

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Highland Peach Fizz: Combine 1.5 oz Glenmorangie The Original, 0.75 oz fresh lemon juice, 0.5 oz peach liqueur, and 0.5 oz honey syrup in a shaker with ice. Shake well, strain into a coupe, and top with a splash of soda water.

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Herradura Oaxacan Sunset: Combine 2 oz Herradura Añejo, 0.75 oz fresh lime juice, 0.5 oz agave nectar, and 2 dashes of orange bitters in a shaker with ice. Shake and strain into a rocks glass over ice.

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Black Bush Irish Coffee: Warm a stemmed glass with hot water, then discard. Add 1.5 oz Bushmills Black Bush, 1 tsp demerara sugar, and hot strong coffee. Stir to dissolve. Float lightly whipped cream over the back of a spoon.

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Bordeaux Sangria: Combine one bottle of a young Bordeaux blend with 2 oz brandy, 1 oz orange liqueur, sliced oranges, blackberries, and a cinnamon stick. Refrigerate for at least 4 hours.

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The 1792 Old Fashioned: Muddle a sugar cube with two dashes of Angostura bitters and a splash of water. Add 2 oz 1792 Small Batch and stir with ice. Strain into a rocks glass over a single large cube. Express an orange peel over the surface and drop it in.

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The Second Chapter: 2 oz Angel's Envy Rye · 0.75 oz Averna amaro · 0.5 oz maple syrup · 2 dashes orange bitters · Orange twist garnish.

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The Kamptal Spritz: 3 oz Schloss Gobelsburg Grüner Veltliner · 2 oz elderflower tonic water · 0.5 oz fresh lime juice · Cucumber ribbon and mint sprig garnish.

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The Gold Medal: 2 oz Arette Añejo · 0.75 oz Grand Marnier · 0.5 oz agave nectar · 0.5 oz fresh lime juice · Cinnamon stick garnish.

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The Rioja Sangria: 4 oz Bodegas Muga Reserva · 1 oz brandy · 0.5 oz triple sec · 1 oz fresh orange juice · Seasonal fruit · Cinnamon stick.

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The Hacienda Old Fashioned: 2 oz Ron del Barrilito Three Star · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Orange peel expressed.

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The Phoenix Sour: 2 oz Benromach 10 · 0.75 oz fresh lemon juice · 0.5 oz honey syrup · 1 egg white · 2 dashes Angostura bitters.

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The Volunteer: 2 oz Kilbeggan Single Grain · 1 oz fresh apple juice · 0.5 oz elderflower liqueur · 0.25 oz fresh lemon juice · Apple fan garnish.

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The Martinez: 1.5 oz Hayman's Old Tom Gin · 1.5 oz sweet vermouth · 0.25 oz Luxardo maraschino liqueur · 2 dashes Angostura bitters · Lemon twist.

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The Hayden’s Highball: 2 oz Basil Hayden’s · 4 oz chilled club soda · expressed lemon peel garnish.

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The Conundrum Spritz: 3 oz Conundrum · 2 oz elderflower liqueur · 2 oz sparkling water · mint sprig.

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The Green Garden: 2 oz JW Green Label · 0.75 oz lemon juice · 0.5 oz honey syrup · 2 basil leaves.

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The Painkiller: 2 oz Pusser’s · 4 oz pineapple juice · 1 oz cream of coconut · 1 oz orange juice.

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The Spot Sour: 2 oz Yellow Spot · 0.75 oz lemon juice · 0.5 oz honey syrup · 1 egg white.

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The French 75: 2 oz Citadelle Gin · 1 oz lemon juice · 0.75 oz simple syrup · 3 oz dry Champagne.

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The Dragones Paloma: 2 oz Casa Dragones · 1 oz grapefruit juice · 0.5 oz lime juice · 0.25 oz agave nectar · 2 oz sparkling grapefruit soda.

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The Prisoner Sangria: 1 bottle · 2 oz brandy · 1 oz orange liqueur · 2 oz orange juice · fruit.

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The Stone Wheel Paloma: 2 oz Cascahuin Tahona Blanco · 3 oz fresh grapefruit juice · ½ oz fresh lime juice · ½ oz agave nectar · salt rim. Build over ice in a highball glass, stir once, garnish with a grapefruit wedge.

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The Lone Star Sour: 2 oz Garrison Brothers Small Batch · ¾ oz fresh lemon juice · ½ oz honey syrup (1:1) · 2 dashes Peychaud's bitters · optional egg white. Dry shake all ingredients, add ice and shake again. Strain into a rocks glass over a large cube.

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The Northern Shore: 2 oz Bunnahabhain 12 Year Old · ½ oz Oloroso sherry · 3 dashes orange bitters · twist of orange peel. Stir over ice 40 seconds, strain into a chilled coupe. Express and garnish with the orange twist.

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The Chavignol Spritz: 4 oz Henri Bourgeois Sancerre La Bourgeoise · 1 oz elderflower cordial · 2 oz chilled sparkling water · thin cucumber slices. Build in a large wine glass over ice, stir gently.

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The Bajan Daiquiri: 2 oz Doorly's XO · ¾ oz fresh lime juice · ½ oz simple syrup. Shake hard with ice, double-strain into a chilled coupe. No garnish — let the rum speak for itself.

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The Dublin Rose: 1.5 oz Teeling Single Grain · 1 oz Lillet Blanc · ½ oz elderflower liqueur · squeeze of fresh lemon · ice. Stir gently, strain into a chilled coupe, garnish with a lemon twist.

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The Barossa Spritz: 3 oz Torbreck The Struie · 1 oz Aperol · 2 oz chilled soda water · large orange wedge. Build in a large wine glass over ice, stir once gently.

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The Gunpowder and Tea Tonic: 50ml Drumshanbo Gunpowder Irish Gin · premium Indian tonic water · slice of grapefruit · slice of lime · sprig of lemon thyme. Build in a copa glass over ice, add tonic slowly, garnish generously. Let the botanicals bloom undisturbed.

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Patrón Añejo Sour: 2 oz Patrón Añejo · 3/4 oz fresh lime juice · 1/2 oz agave nectar · 1 egg white (optional, for froth). Dry shake if using egg white. Add ice, shake vigorously. Strain into a chilled coupe or rocks glass. Garnish with a dehydrated lime wheel.

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The Rare Dry Negroni: 1 oz Four Pillars Rare Dry Gin · 1 oz Campari · 1 oz sweet vermouth · Large ice cube · Orange peel garnish. Stir all ingredients with ice for 45 seconds. Strain into a chilled rocks glass over a large ice cube. Express orange peel over the glass, rub the rim, and drop in.

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Insignia Sangria (use a younger vintage for cocktails): 1 bottle Napa Cabernet · 2 oz brandy · 1 oz orange liqueur · 2 oz fresh orange juice · 1 orange and 1 lemon sliced. Combine all ingredients. Chill overnight. Serve over ice.

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Eagle Rare Old Fashioned: 2 oz Eagle Rare 10 Year · 1 sugar cube · 2 dashes Angostura bitters · 1 dash orange bitters · Large ice cube · Orange peel garnish. Muddle the sugar cube with bitters. Add Eagle Rare and stir 30 seconds with the large ice cube. Express orange peel over the glass, rub the rim, and drop it in.

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The Joy Sling: 1.5 oz Appleton Estate Joy Anniversary · 1/2 oz cherry liqueur · 1/4 oz fresh lemon juice · 2 oz chilled water · 1 dash Angostura bitters. Build over a tall glass filled with ice. Stir gently to combine. Garnish with a lemon twist and maraschino cherry.

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The Lagavulin Penicillin: 2 oz Lagavulin 16 · 3/4 oz fresh lemon juice · 3/4 oz honey-ginger syrup · Candied ginger garnish. Shake all ingredients vigorously with ice. Double strain into a rocks glass over a large ice cube. Garnish with candied ginger.

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Far Niente Elderflower Spritz: 3 oz Far Niente Chardonnay · 1 oz elderflower liqueur · 2 oz sparkling water · Lemon twist · Fresh mint. Build in a wine glass over ice. Add Chardonnay, elderflower liqueur, and sparkling water. Garnish with lemon twist and mint.

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The Redbreast Flip: 2 oz Redbreast 15 · 1/2 oz maple syrup · 1 whole egg · Freshly grated nutmeg. Dry shake all ingredients 15 seconds. Add ice, shake vigorously. Double strain into a chilled coupe. Grate fresh nutmeg over the top.

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Gold, International Spirits Challenge. Double Gold, San Francisco World Spirits Competition.

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The Rebel Yell Old Fashioned

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Fresh ceviche with lime, red onion, and serrano chile

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Griot (Haitian fried pork) with pikliz (spicy pickled cabbage)

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Gold Medal, San Francisco World Spirits Competition. 90 Points, Whisky Advocate.

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The Alsace Aperitif: In a wine glass with a single large ice cube, combine 4 oz Zind-Humbrecht Gewürztraminer and 1 oz St-Germain elderflower liqueur. Stir gently and garnish with fresh ginger and an edible rose petal.

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The Pelée Ti' Punch: In a rocks glass, place one barspoon of cane syrup. Add the zest disk of one lime, press it into the syrup with a muddler. Add 2 oz Rhum J.M VSOP. No ice.

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The Endurance Old Fashioned: Muddle one sugar cube with two dashes Angostura bitters and a splash of water. Add 2 oz Russell's Reserve 10 Year Old, fill with a single large ice cube, stir gently for 30 seconds.

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The Kerry Sunrise: In a rocks glass, combine 2 oz Dingle Single Malt, 0.5 oz fresh orange juice, and 0.25 oz honey syrup. Add ice, stir gently, and float 0.25 oz port wine on top.

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The Audacity Paloma: In a salt-rimmed Collins glass with ice, combine 2 oz Pasote Reposado, 1 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.25 oz agave nectar. Top with Topo Chico.

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the wine mirrors the earthy richness of the dish.

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Ocho Paloma: Combine 2 oz Ocho Reposado, 0.75 oz fresh lime juice, and 0.5 oz agave nectar in a salt-rimmed highball glass over ice. Top with 3 oz fresh grapefruit soda.

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The No. 3 Martini: Stir 2.5 oz No. 3 Gin with 0.5 oz dry vermouth and ice for 30 seconds. Strain into a chilled coupe and garnish with a lemon twist.

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The Creek Old Fashioned: Muddle a sugar cube with 3 dashes Angostura bitters and a splash of water. Add 2 oz Knob Creek 9, stir with a large ice cube for 30 seconds. Express an orange peel over the glass and drop it in.

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Hampden Jungle Bird: Combine 1.5 oz Hampden 8, 0.75 oz Campari, 1.5 oz fresh pineapple juice, 0.5 oz fresh lime juice, and 0.5 oz demerara syrup. Shake with ice.

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Monte Bello is best enjoyed on its own. Ridge Wine Sangria: 1 bottle younger Ridge Cabernet, 2 oz brandy, 1 oz Cointreau, fresh dark fruits, 2 oz simple syrup.

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Wachau Spritzer: Combine 4 oz Nikolaihof Riesling with 2 oz sparkling mineral water in a traditional Austrian wine glass over a single ice cube. Garnish with a thin green apple slice.

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Irish Bog Sour: Combine 2 oz Connemara, 1 oz fresh lemon juice, 0.75 oz heather honey syrup, and 1 egg white. Dry shake, then shake with ice and strain into a coupe.

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The 24-Hour Martini: 2.5 oz Beefeater 24 · ½ oz Dolin dry vermouth · 1 dash grapefruit bitters.

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The Opus Sangria: 1 bottle Opus One · 2 oz brandy · 1 oz Grand Marnier · fresh dark fruits.

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The Caribbean Bamboo: 2 oz Balvenie 14 · ¾ oz dry vermouth · ½ oz Oloroso sherry · 2 dashes orange bitters.

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The Warehouse H Old Fashioned: 2 oz Blanton's Original · 1 bar spoon demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · large ice cube. Stir gently in a crystal rocks glass, express an orange peel over the surface, and drop it in.

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The 1870 Margarita: 2 oz Herradura Reposado · ¾ oz lime juice · ½ oz Cointreau · ¼ oz agave nectar.

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The Antrim Sour: 2 oz Bushmills 10 · ¾ oz lemon juice · ½ oz honey syrup · 1 egg white.

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The Exceptional Old Fashioned: 2 oz Foursquare 2008 · 1 demerara sugar cube · 3 dashes Angostura · 1 dash orange bitters.

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The Burgundy Spritz: 4 oz Leflaive PF · 1 oz St-Germain · 2 oz sparkling water · lemon peel.

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The Roku Gin & Tonic: 2 oz Roku Gin · 4 oz premium tonic (Fever-Tree Japanese Yuzu) · thin slices of fresh ginger · expressed yuzu or lime peel. Build in a tall glass over ice. The ginger and yuzu amplify the gin's Japanese botanicals. Suntory recommends serving in a thin-lipped glass to appreciate the aroma.

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The Speyside Rob Roy: 2 oz Macallan 12 Sherry Oak · 1 oz sweet vermouth (Carpano Antica) · 2 dashes Angostura bitters · 1 dash orange bitters. Stir over ice for 30 seconds, strain into a chilled coupe. Garnish with a brandied cherry. The sherry oak and vermouth create a layered sweetness.