Shake vigorously for 10–12 seconds until well chilled and slightly frothy. Double-strain into a chilled coupe or rocks glass over fresh ice. Express orange peel over the drink and drop as garnish.

Beachy Burro

Fill a copper mug or highball with crushed ice. Add mezcal, fresh lime juice and coconut water. If you prefer sweeter, add simple syrup.

Top with ginger beer and stir gently once to combine. Garnish with a lime wheel and a sprig of mint.

Guava Glow Mojito

In a Collins glass, lightly muddle mint leaves with lime juice and simple syrup to release oils—do not over-muddle.

Add guava puree and white rum, then fill the glass with crushed ice. Stir vigorously to combine and chill.

Top with club soda, gently lift a few mint leaves to float and garnish with a mint sprig and lime wedge.

Fifth & Lavender

Add gin, fresh lemon juice, lavender syrup and egg white (if using) into a shaker without ice and dry shake for 10 seconds to emulsify.

Add ice and shake again hard for 10–12 seconds. Double-strain into a chilled coupe. Garnish with a small pinch of dried lavender on the foam.

Cucumber Fizz

In a shaker, combine vodka, cucumber juice, lime juice, simple syrup and egg white (if using). Dry shake (no ice) 10 seconds to create foam.

Add ice and shake vigorously for another 10–12 seconds. Strain into a chilled Collins glass over fresh ice and top with club soda. Garnish with a cucumber ribbon.

Naughty Strawberry Desert Bloom

Prepare the glass by rimming with lime and dipping into chili-infused salt. In a shaker, combine tequila blanco, strawberry puree, fresh lime juice and agave syrup with ice.

Shake hard for 10–12 seconds and double-strain into the prepared glass over fresh ice. Garnish with a halved strawberry on the rim.

Spicy Guava Rita

Muddle jalapeño slices lightly in the bottom of a shaker with guava nectar and agave syrup to release heat—seed to reduce spice if desired.

Add blanco tequila, fresh lime juice and ice. Shake vigorously for 10 seconds and strain into a rocks glass rimmed with salt over fresh ice. Garnish with a lime wheel and an extra jalapeño slice if you like it hotter.

Smoke Signals (Tiki Rita Smoked Old Fashioned)

Stir anejo tequila, dark rum, demerara syrup and angostura bitters with ice until well chilled (20–30 seconds). Place a large ice cube in a rocks glass.

Strain the stirred mix over the ice. Express an orange peel over the top and set aside.

Using wood smoking chips in a smoking gun or by briefly igniting a small pinch on a spoon and capturing the smoke under an inverted glass over the cocktail, infuse the drink with smoke for 10–20 seconds. Remove cover and serve with the expressed orange peel.

Tiki Rita

Combine reposado tequila, pineapple juice, fresh lime juice, orgeat and Cointreau in a shaker with crushed ice.

Shake briefly to chill and dilute slightly (6–8 seconds). Strain into a rocks glass or tiki mug filled with crushed ice. Garnish with a pineapple leaf.

Smoked Old Fashioned

Stir rye whiskey, simple syrup and angostura bitters with ice until well chilled. Place a large ice cube in an Old Fashioned glass.

Strain the cocktail over the ice. Express orange peel over the drink and discard or use as garnish.

Infuse with smoke using a smoking gun or briefly smolder wood chips under an inverted glass to capture smoke onto the cocktail for 10–20 seconds. Serve immediately.

Moka-Spresso Martini

Add vodka, Kahlua, fresh cooled espresso and optional espresso syrup into a shaker filled with ice.

Shake very hard for 12–15 seconds to get a thick crema. Double-strain into a chilled martini glass and garnish with three coffee beans.