seedlip garden, elderflower tonic, lime, cucumber

bottled st. agrestis "phony negroni"

high west double rye, dudognon reserve cognac, absinthe, peychaud's

michter's american whiskey, cynar, sweet vermouth, mole bitters

flecha azul blanco, mint, pastis, lime

montelobos mezcal, green chartreuse, luxardo maraschino, lime

el dorado rum, grapefruit, lime

ritual Matador tequila alternative, pineapple, lime

bottled Phony st. Negroni agrestis " phony negroni "

prairie Negroni gin, campari, carpano antica sweet vermouth

lillet rosé, tito's vodka, st. germain

montelobos mezcal, corazón blanco tequila, agave

wild turkey 101 rye, demerara, bitters

Hibiki

haku Espresso vodka, sawada project x fresh espresso, chocolate, kokut

Collins elderflower tonic, lime, cucumber

Cucumber Garden

Matador

Russell's Bourbon

Classic Turkey 101

Bar gin dolin dry vermouth, lemon twist & olives

Monkey Minori

haku Espresso vodka, sawada project x fresh espresso, chocolate, kokuto

Espresso

tito's Cucumber vodka, st. germain, fresh lime, cucumber

Cucumber

French Goose

Vesper

Place a highball or Collins glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the ingredients to ensure the cocktail stays cold.

Chill glass

Wash the cucumber. Using a mandoline or vegetable peeler, slice 6 thin rounds for muddling and cut one long thin ribbon for garnish. Reserve.

Prepare cucumber

Cut the lime in half and squeeze 1/2 oz (about half a lime) of fresh lime juice. Strain out seeds and pulp.

Juice lime

Remove the chilled glass from the freezer and discard any ice water. Place the 6 thin cucumber slices in the bottom of a mixing glass or the serving glass. Add the fresh lime juice. Gently muddle 6–8 times—press just enough to release cucumber juices and aroma without turning it into mush.

Muddle cucumber

Add 2 oz Seedlip Garden to the muddled cucumber and lime. Fill the mixing glass or serving glass with fresh ice to about 3/4 full (approximately 1 cup).

Add Seedlip and ice

Pour 4 oz elderflower tonic water gently over the ice to preserve carbonation. Stir once or twice with a long bar spoon to combine flavors and chill the drink.

Top with elderflower tonic

Thread the cucumber ribbon inside the glass along the inner wall (or float it on top) and add a lime wheel on the rim. Optionally slap a mint sprig between your hands to release oils and nestle it against the cucumber ribbon. If desired, finish with a light pinch (about 1/4 tsp) of cucumber salt or fine sea salt on top to enhance flavor.

Garnish

Serve immediately with a short straw. Encourage the drinker to give the cocktail a gentle stir before sipping to re-distribute aromatics from the garnish.

Seedlip Garden non‑alcoholic spirit

Elderflower tonic water

Fresh lime juice

Cucumber, thinly sliced

Cucumber ribbon (for garnish)

Lime wheel (for garnish)

Fresh mint sprig

Cucumber salt or fine sea salt

Place the dried orange peel and the alkanet bitters blend (bitter orange + gentian + rhubarb) into a clean glass jar. Add the 8 oz of the alkanet bitters blend called for above if your blend is concentrated; if using a pre-made bitter liqueur substitute, add it now. Seal the jar and let the peel infuse with the bitters for 2–6 hours at room temperature to bloom aromatics. You may infuse longer (up to 24 hours) for a deeper orange aroma — strain before bottling.

Infuse bitter notes

In a large measuring pitcher or mixing container, pour 8 oz gin and 8 oz sweet vermouth. Add the infused bitters (strain out the peel), 1 oz simple syrup, 4 oz neutral spirit (vodka or neutral grain spirit) to help preserve and raise proof, and 2 oz water. Stir gently to combine for about 20–30 seconds until homogeneous.

Combine base spirits and modifiers

Taste a small sample chilled over ice. If the blend is too bitter, add up to 0.5 oz more simple syrup (adjust by 0.25 oz increments). If it’s too sweet, add another 0.5–1 oz gin or 0.5 oz bitters blend to restore bitterness. If proof is too high for your preference, add a little more water (up to 1 oz) or neutral spirit if you want to increase proof. The target profile should be bright bitter-orange, rounded by vermouth sweetness and a gin backbone.

Adjust balance

Once balanced, pour the mixture through a fine mesh strainer (or coffee filter) into a sanitized 500–750 ml glass bottle. Seal and refrigerate for at least 4 hours or overnight to let flavors marry. The bottled cocktail will keep refrigerated for up to 2 weeks; shake gently before using if separation occurs.

Bottle and rest

Fill an old-fashioned glass with one large ice cube or sphere.

Pour 3.5 oz (about 105 ml) of the bottled Phony Negroni over the ice. This pour yields a balanced negroni-style drink for one (1 serving). For a lighter serve, use 2.5–3 oz.

Express an orange peel over the drink to release oils: hold peel with outside facing down, give a sharp twist close to glass, then rim the glass with the peel and drop it in.

Optional: slap a small rosemary sprig between hands to release aromatics and rest it against the peel as a secondary garnish (adds herbal note).

Serve immediately. Encourage guests to stir once to integrate chill and dilution from the large ice cube.

gin (London dry)

sweet vermouth

alkanet bitters blend (Campari substitute - bitter orange + gentian + rhubarb blend)

simple syrup (1:1)

dried orange peel (for infusion)

bottled cocktail neutral spirit (vodka or neutral grain spirit for proofing)

water (for adjusting sweetness and proof)

large ice cubes or ice sphere

orange peel (wide, expressed)

optional rosemary sprig

Chill an Old Fashioned (rocks) glass by filling it with ice and set aside while you mix the cocktail.

Prepare glass

Discard the ice from the chilled glass. Add 0.25 tsp absinthe to the glass, swirl to coat the inside thoroughly (about 10–15 seconds), then discard any excess (or pour out to leave a thin liqueur coat). Set the glass aside.

Rinse glass with absinthe

In a mixing glass, add 1.5 oz High West Double Rye, 0.75 oz Dudognon Réserve Cognac, 2 dashes Peychaud's bitters, and 0.25 tsp simple syrup.

Measure and combine

Fill the mixing glass with plenty of ice. Stir gently and steadily for 20–30 seconds (about 15–20 full strokes) until the mixture is well chilled and slightly diluted.

Stir with ice

Strain the chilled cocktail into the absinthe-rinsed Old Fashioned glass over one large ice cube.

Strain

Express the lemon peel over the drink by holding it with the outer skin facing down and give a firm twist to release oils across the surface. Rub the peel around the rim and drop it into the glass as garnish.

Garnish and finish

Present immediately. Sip slowly to appreciate the interplay of spicy rye, warm cognac, floral anise from the absinthe, and Peychaud's bitters.

Serve

High West Double Rye (or other rye whiskey)

Dudognon Réserve Cognac (or VSOP cognac)

Absinthe (or absinthe substitute/anise liqueur)

Peychaud's bitters

Simple syrup (1:1)

Large ice cube(s)

Lemon peel (for garnish)

Place a mixing glass or Boston shaker (without shaking) on a bar towel. Add 2 oz Michter's American Whiskey, 0.5 oz Cynar, 0.75 oz sweet vermouth, 2 dashes mole bitters, and 0.25 oz simple syrup (optional for balance) into the mixing glass.

Build and stir

Fill the mixing glass with plenty of large ice (or regular ice) and stir briskly with a bar spoon for 20–30 seconds (about 20–30 rotations) until the mixture is well chilled, slightly diluted, and achieves a silky texture. If using crushed or small ice, stir for 30–45 seconds.

Add ice and stir

Place one large ice cube (or fresh ice) into a chilled Old Fashioned glass (rocks glass). If you prefer the drink neat, skip the glass ice and strain into a chilled coupe.

Prepare serving glass

Double-strain (if desired) or fine-strain the cocktail from the mixing glass into the prepared serving glass over the large ice cube. Express the oils from an orange peel over the drink by holding the peel skin-side down about 3–4 inches above the glass and giving it a sharp squeeze; then run the rim of the glass with the peel and drop it into the drink as a garnish.

Strain and garnish

Serve immediately. Tasting notes: the Michter's provides a warm, vanilla-toffee backbone; Cynar adds herbal, bitter-sweet artichoke and cocoa notes that play well with the mole bitters' chocolate-spice character; sweet vermouth rounds and sweetens the profile. Adjust simple syrup by 0.25 oz increments if you prefer a sweeter cocktail.

Michter's American Whiskey

Cynar (artichoke-based amaro)

Sweet vermouth

Mole bitters

Simple syrup (optional, 1:1)

Orange peel (for garnish)

Large ice cube or ice

If serving over ice, fill a rocks glass with ice to chill while you mix. If serving up, chill a coupe or martini glass in the freezer or fill with ice water and set aside.

Prep glass

In the cocktail shaker, add the fresh mint leaves and the simple syrup (0.25 oz). Gently muddle the mint 6–8 times to release the oils. Avoid over-muddling to prevent bitterness.

Muddle mint

Add Flecha Azul blanco mezcal (2 oz), pastis (0.25 oz), and fresh lime juice (0.75 oz) to the shaker with the muddled mint. Add a generous scoop of ice (about 1 cup) to the shaker.

Combine ingredients

Secure the shaker and shake vigorously for 10–12 seconds, until the shaker is well-chilled and slightly frosted.

Shake

Discard the chilling ice from your serving glass (if used). Fine-strain the cocktail into the prepared chilled coupe or over fresh ice in the rocks glass using a Hawthorne or fine mesh strainer to remove small mint bits and ice shards.

Double strain

If you prefer a lighter finish, top the cocktail with 1 oz club soda and give it a gentle stir to integrate.

Optional top

Garnish with a sprig of fresh mint (clap it between your hands to release aromatics) and a lime wheel or wedge on the rim. Serve immediately.

Garnish and serve

Use the jigger to measure spirits and juices accurately. Use the muddler gently on mint. Use the strainer to remove solids and ice shards.

Flecha Azul Blanco mezcal (or other blanco mezcal)

Pastis (or anise-forward liqueur)

Fresh mint leaves (plus extra for garnish)

Ice (for shaking and serving)

Club soda (optional, to top)

Lime wheel or wedge (garnish)

Cocktail shaker

Muddler

Strainer (fine or Hawthorne)

Jigger

Rocks or coupe glass

If you want an extra mezcal aroma, pour about 1/4 oz Montelobos mezcal into the chilled serving glass, swirl to coat the inside, then discard excess or leave in. Alternatively, rim the glass with a very light sprinkle of smoked sea salt.

Prepare glass (optional mezcal rinse)

Fill a cocktail shaker with the specified ice (about 1 cup). Add 2 oz Montelobos mezcal, 0.5 oz Green Chartreuse, 0.25 oz Luxardo Maraschino, 0.75 oz fresh lime juice, and 0.25 oz simple syrup into the shaker.

Add ingredients to shaker

Optional: For a slightly brighter, more integrated texture, seal the shaker and shake vigorously without ice for 8–10 seconds to aerate (this is optional because the recipe contains only citrus and small sugar—dry shaking can lighten the mouthfeel).

Dry shake (optional)

Add ice if you dry-shook, or if you already had ice in the shaker proceed directly: shake hard for 12–15 seconds until the shaker is very cold to the touch and well-diluted (aim for about 20–25% dilution overall).

Shake with ice

Double-strain (using a Hawthorne and a fine mesh strainer) into a chilled coupe or rocks glass over fresh ice, depending on preference (coupe for neat, rocks for on-the-rocks). If you used a mezcal rinse, pour into that prepared glass.

Garnish with a lime wheel or a thin lime twist expressed over the drink to release oils, then set on the rim. Serve immediately.

Adjust balance: if the drink tastes too herbal/complex, increase simple syrup by 0.25 oz. If it’s too sweet, reduce Maraschino to 0.125 oz. Green Chartreuse is potent—stick to the 0.5 oz to keep herbal notes rather than dominate. Use fresh lime juice for best brightness.

Tips

Montelobos mezcal

Green Chartreuse

Luxardo Maraschino liqueur

Ice (for shaking)

Ice (for serving, optional)

Lime wheel or twist (garnish)

Optional: smoked sea salt or mezcal rinse

Squeeze fresh pink grapefruit until you have 1 oz of juice. Squeeze fresh lime to yield 0.5 oz. Measure the rum, simple syrup and bitters with a jigger.

Juice and measure

Add 2 oz El Dorado rum, 1 oz grapefruit juice, 0.5 oz lime juice, 0.5 oz simple syrup and 2 dashes grapefruit bitters into a cocktail shaker. Fill the shaker with ice (about 1 cup).

Build and shake

Secure the shaker and shake vigorously for 12–18 seconds, until the outside of the shaker feels very cold and diluted slightly. This chills and properly dilutes the drink.

Shake vigorously

Place a strainer over the shaker and double-strain into a chilled rocks glass filled with fresh ice if serving on the rocks, or into a chilled coupe if serving up. Use a fine strainer if you prefer to remove pulp.

Garnish with a grapefruit wheel or a grapefruit twist expressed over the drink to release oils. Optionally add a lime wedge on the rim for appearance and extra zing.

Serve immediately while cold. Encourage stirring before sipping if served over ice to keep flavors integrated.

El Dorado rum (aged gold or dark)

Fresh pink grapefruit juice

Simple syrup (1:1 sugar to water)

Grapefruit bitters (or aromatic bitters)

Grapefruit wheel or twist

Lime wedge (optional)

Hawthorne strainer (or fine strainer)

If you want a salted rim, pour the salt onto a small plate. Run a lime wedge around the glass rim, then dip the rim into the salt to coat evenly. Set the glass aside.

Prepare rim (optional)

Add 2 oz Ritual (tequila alternative) to the shaker.

Measure and add 2 oz fresh pineapple juice to the shaker. Use strained fresh juice for best flavor and clarity.

Add 0.75 oz fresh lime juice (about half a lime) into the shaker. Always use freshly squeezed lime juice for brightness.

Add 0.5 oz honey syrup (combine equal parts honey and hot water until smooth, cooled) to balance the acidity.

Add 0.25 tsp agave nectar to provide a touch of agave flavor and sweetness depth. If you prefer sweeter, increase to 0.5 tsp.

If using, add 2 dashes of orange bitters to round the flavors and add subtle complexity.

Secure the shaker lid and shake vigorously for 10–15 seconds, until the outside of the shaker feels very cold and the mixture is well chilled and slightly aerated.

Fill a rocks glass or coupe with fresh ice (if not serving neat). Strain the shaken cocktail into the prepared glass over the ice (or neat into a chilled coupe).

Garnish with a pineapple wedge or a lime wheel on the rim. Serve immediately.

Taste and adjust: if the cocktail tastes too tart, add 1/4 tsp agave and stir gently; if too sweet, add a few drops of lime juice and briefly stir.

Ritual Zero Proof Tequila Alternative (or other non‑alcoholic tequila substitute)

Fresh pineapple juice

Honey syrup (1:1 honey and hot water, cooled)

Agave nectar

Orange bitters (optional)

Salt (for rim, optional)

Pineapple wedge or lime wheel (garnish)

Combine the halved green grapes, white wine vinegar, sugar, and water in a small saucepan.

Bring to a gentle simmer over medium-low heat, stirring occasionally until the grapes soften and sugar dissolves, about 8–10 minutes.

Using the back of a spoon or a potato masher, gently crush the grapes in the pan to release juices and pectin. Continue simmering until the mixture reduces by roughly one-third and has a syrupy consistency, about 10–12 more minutes.

Remove from heat and stir in the fresh lemon juice. Allow the mixture to cool for 10 minutes.

Strain the warm mixture through a fine mesh strainer lined with cheesecloth into a bowl or measuring cup, pressing down on solids to extract liquid. Discard solids. This yields your agrestis concentrate (green grape reduction).

Measure and combine the gin, sweet vermouth, and Campari in a large mixing pitcher or bowl.

Add 1/2 cup (the amount listed) of the cooled agrestis concentrate to the spirits. Stir gently to combine and taste.

If you prefer a more pronounced agrestis character, add up to 1 additional tablespoon of the concentrate, taste again, and adjust.

If using gentian root or gentian liqueur, stir it into the spirit blend now to deepen bitter notes. Use the gentian powder dissolved into a teaspoon of warm water or 1 tsp liqueur.

Add the orange peel strips to the mixture for a bright citrus lift. Let them infuse for 10–20 minutes, then remove (or leave in for more pronounced orange).

Seedlip Garden, Elderflower Tonic, Lime, Cucumber

Bottled St. Agrestis "phony Negroni"

High West Double Rye, Dudognon Reserve Cognac, Absinthe, Peychaud's

Michter's American Whiskey, Cynar, Sweet Vermouth, Mole Bitters

Flecha Azul Blanco, Mint, Pastis, Lime

Montelobos Mezcal, Green Chartreuse, Luxardo Maraschino, Lime

El Dorado Rum, Grapefruit, Lime

Ritual Matador Tequila Alternative, Pineapple, Lime

Bottled Phony St. Negroni Agrestis " Phony Negroni "

Prairie Negroni Gin, Campari, Carpano Antica Sweet Vermouth

Lillet Rosé, Tito's Vodka, St. Germain

Montelobos Mezcal, Corazón Blanco Tequila, Agave

Wild Turkey 101 Rye, Demerara, Bitters