MONTENEGRO

MELETTI

HANDSHAKE

FERNET MICHAUD

FERNET BRANCA

DELL ' ETNA

CYNAR 70

CYNAR

CAMPARI

BRAULIO

BRANCA MENTA

AVERNA

APEROL

ANGOSTURA

MEADOWFOAM HONEY VODKA, GALLIANO ESPRESSO, GREEN CARDAMOM, ROSEWATER, ESPRESSO

Turkish Coffee Martini

SIBONA GRAPPA

PIERRE FERRAND AMBRÉ

PIERRE GRAND FERRAND MARNIER 1840

CHERRY ROSEMARY MISTELLE

LIMONCELLO

ARANCELLO

Capresso Tea

Cepresso Tea

French Toast

Fill a mixing glass or a large stirring glass about three-quarters full with large ice cubes or a couple of large spheres. Using large ice helps control dilution while chilling thoroughly.

Prepare mixing glass

Pour 1.5 oz amaro Montenegro (or your chosen bitter-sweet amaro) and 1.5 oz sweet vermouth into the mixing glass. Add 2 dashes of orange bitters.

Add spirits and bitters

Using a bar spoon, stir the mixture briskly but steadily for 20–30 seconds (about 20–30 rotations) until the liquid is well chilled and slightly diluted — the glass should feel noticeably cold and slightly frosted.

Stir and chill

If you prefer a bit more dilution or a lighter profile, add a quarter ounce (0.25 oz) chilled water or a splash of soda and stir once more for 5–8 seconds. This step is optional and based on personal preference.

Taste and adjust (optional)

Strain the chilled cocktail through a Hawthorne or fine cocktail strainer into a chilled Old Fashioned glass over one large ice cube (or neat into a chilled coupe if preferred).

Strain and serve

Express the oils of one piece of orange peel over the surface of the cocktail by holding the peel with the outside facing down and giving it a firm twist. Run the peel around the rim of the glass, then drop the peel into the drink as garnish.

Averna or amaro Montenegro (or other bittersweet amaro)

Sweet vermouth (rosso)

Orange bitters

Ice (large cubes or spheres)

Orange peel (expressed)

Water (chilled) or a splash of soda (only if you prefer slightly lighter)

Brew two fresh shots of espresso (about 60 ml total). If you don't have an espresso machine, brew a strong concentrated coffee using 60 ml of hot water added to 2 tablespoons of finely ground coffee and steep for 3–4 minutes, then strain.

Brew espresso

Pour the brewed espresso into a warmed 300–350 ml cup. Add 60 ml of hot water if you prefer a slightly milder strength (this creates an americano-style base). Stir in the brown sugar until dissolved.

Pour 200 ml whole milk into a metal steaming pitcher. Steam with a steam wand until the milk reaches 60–65°C (140–150°F) and has a smooth, velvety microfoam. If you don't have a steam wand, gently heat the milk on the stove to 60–65°C and then froth using a hand frother or by shaking vigorously in a tightly sealed jar for 30–45 seconds.

Steam and texture milk

Tap the pitcher on the counter and swirl to collapse large bubbles, leaving about 30 ml of fine foam on top.

Add 15 ml vanilla syrup to the espresso base and stir to combine. Fold in the optional 0.25 tsp orange zest for a bright aromatic note.

Slowly pour the steamed milk into the espresso base, holding back the foam with a spoon. Once the cup is roughly three-quarters full, spoon the remaining 30 ml milk foam on top to create a gentle cap.

Sprinkle 1 tsp grated dark chocolate over the foam and dust with 0.25 tsp cinnamon. Serve immediately.

double espresso (freshly brewed)

hot water

whole milk

milk foam

vanilla syrup

brown sugar

orange zest (optional)

grated dark chocolate

cinnamon

If you don't have honey syrup prepared, combine equal parts honey and very hot water (for this recipe about 1/4 cup each). Stir until fully combined and cool. Measure 0.5 oz for the cocktail.

Make honey syrup

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water while you mix the drink so it’s nicely chilled.

Chill glass

In a cocktail shaker add 2 oz gin, 0.5 oz dry vermouth, 0.5 oz orange liqueur, 0.5 oz fresh lemon juice, 0.5 oz honey syrup, 2 dashes Angostura bitters and a generous scoop of ice (about 1 cup).

Build and shake

Seal the shaker and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and you see condensation. This both chills and dilutes the drink correctly and integrates the honey syrup.

Shake vigorously

Discard any ice or water from the chilled glass. Using a cocktail strainer and a fine mesh strainer, pour the cocktail into the chilled coupe to remove small ice shards and any pulp from the lemon.

Double strain

Express the oils from a lemon twist over the surface of the cocktail by holding the twist over the drink and pinching it to release the citrus oils, then rub the rim with the peel and place it on the drink. Optionally, slap the thyme sprig between your palms to release aromatics and float it on the surface beside the twist.

Serve immediately. The Handshake is best enjoyed cold and slightly syrupy with a bright citrus note and a hint of bitters.

gin (London dry)

dry vermouth

orange liqueur (Cointreau or triple sec)

fresh lemon juice

honey syrup (1:1 honey to hot water)

Angostura bitters

lemon twist

fresh thyme sprig (optional)

Add the fernet, tequila, dry vermouth, cachaca or simple syrup, fresh lime juice, orange bitters and optional Angostura bitters into a mixing glass or shaker filled with ice.

Combine and chill

If you want a clearer, silkier drink, stir the mixture with a bar spoon for 20–30 seconds until well chilled and slightly diluted. If you prefer a brighter, slightly frothier profile, shake vigorously for 10–12 seconds and then strain.

Stir or shake

Strain the cocktail into a chilled old-fashioned glass over a single large ice cube (or into a coupe if you prefer served up).

Strain

Express the oils of the lime twist over the drink by holding the twist over the glass and pinching so the citrus oils spray across the surface. Rub the rim with the twist and drop it in (or place the lime wheel on the rim). If using mint, slap the sprig once between your hands to release aroma and rest it on top of the ice. Serve immediately.

Fernet-Branca (or other fernet)

Blanco (or reposado) tequila

Dolin Dry vermouth (or dry vermouth)

Cachaca (optional — for a subtle cane note) or simple syrup

Fresh lime juice

Angostura bitters (optional)

Lime twist or wheel

Fresh mint sprig (optional)

Large ice cube(s)

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

In a mixing glass, add 2 oz Fernet-Branca, 0.75 oz sweet vermouth, 0.25 oz simple syrup and 2 dashes Angostura bitters.

Measure and add ingredients

Fill the mixing glass with plenty of ice. Stir gently but thoroughly for about 30–40 seconds (20–30 full rotations) until the mixture is well chilled and slightly diluted — the outside of the glass should feel cold and a small amount of frost may form.

Add ice and stir

If you chilled the glass with ice water, dump it now. Strain the cocktail through a Hawthorne or fine strainer into the chilled coupe or Nick & Nora glass.

Prepare serving glass

Express an orange twist over the drink by holding the peel skin-side down above the surface and giving it a quick squeeze to release the oils, then run the peel around the rim and drop it in (or lay on the rim). Serve immediately.

Garnish and serve

Fernet-Branca

Sweet vermouth (e.g., Carpano Antica)

Simple syrup (1:1)

Orange twist (garnish)

Ice (for mixing)

Combine 1 cup water and 2 tablespoons smoked black tea in a small saucepan. Bring to a gentle simmer, remove from heat and steep for 8 minutes to extract smoky flavor.

Strain out tea leaves through a fine mesh strainer or cheesecloth into a clean container. Return 1 cup of the infused liquid to the saucepan.

Add 1 cup sugar to the infused liquid and warm gently, stirring until the sugar fully dissolves. Do not boil. Once dissolved, cool to room temperature. Refrigerate in a sealed jar — yields about 1 cup (8 oz).

Note: This syrup keeps 2 weeks refrigerated. Use 0.5 oz per cocktail as listed above.

Place an old-fashioned glass or rocks glass in the freezer for a few minutes or fill with ice water to chill while you prepare the cocktail.

Fill a mixing glass with plenty of ice to properly chill and dilute the cocktail.

Add to the mixing glass: 2 oz aged rum, 0.5 oz amaretto, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, and 0.5 oz volcanic smoked tea syrup.

Stir the mixture briskly with a barspoon for 20–30 seconds (about 30–40 full turns) until well-chilled and slightly diluted — this integrates flavors and tames the alcohol edge.

Discard the ice or water from the chilled rocks glass and place one large clear ice cube in it.

Strain the stirred cocktail over the large ice cube into the chilled glass using a Hawthorne or julep strainer.

Lightly char a piece of orange peel with a kitchen torch or hold it briefly over an open flame (or rub over a hot pan) until oils become aromatic. Cup the peel over the drink and squeeze to express the oils, then rub the peel rim on the glass and drop the peel into the drink.

Express charred orange oil

Garnish with a thin dehydrated orange wheel on the rim and optionally a smoked rosemary sprig tucked beside the ice for aroma. If using smoked rosemary, briefly pass it through the flame to release smoke before placing it in the drink.

Serve immediately. Sip slowly to appreciate the layered almond, citrus, honey and smoky volcanic tea notes — the cocktail should feel balanced with 10–15% perceived sweetness, bright lemon, and a lingering smoked finish.

Aged rum (dark)

Amaretto (almond liqueur)

Fresh lemon juice

Honey syrup (1:1 honey:water)

Volcanic smoked tea syrup (see prep)

Charred orange peel oil (expressed over drink)

Large ice cube

Smoked rosemary sprig (optional)

Thin dehydrated orange wheel

Lapsang Souchong (smoked black tea) or other smoked tea

Water

Sugar

Fill a mixing glass with plenty of ice to chill. Add 1.5 oz Cynar, 1.5 oz rye whiskey, 0.75 oz sweet vermouth, 0.25 oz aperitif (optional), 2 dashes bitters, and 0.25 tsp simple syrup (optional).

Build and chill

Using a bar spoon, stir the mixture briskly for 20–30 seconds (about 20–30 full rotations) until the drink is well chilled and slightly diluted. Aim for a cold, slightly viscous texture and a dilution of roughly 20–25 ml.

Stir

If serving on the rocks, place a large ice cube in a rocks glass. If serving up, ensure the chilled coupe or martini glass is cold and ready.

Prepare glass

Strain the stirred cocktail into the prepared glass over the large ice cube (or into the chilled coupe).

Express an orange twist over the surface of the cocktail by holding the twist skin-side down and giving it a firm squeeze to release essential oils. Run the twist around the rim of the glass, then drop it into the drink as garnish.

Optional: give the finished drink a final tiny dash of bitters on the foam or surface for aromatics.

Use the jigger to measure each spirit accurately. Use the strainer when pouring from the mixing glass. Clean and dry tools after use.

Cynar (artichoke bitter liqueur)

Rye whiskey (or bourbon)

Sweet vermouth

Aperitif (e.g., dry vermouth or Lillet Blanc) — optional

Angostura or orange bitters

Simple syrup (1:1) — optional, to adjust sweetness

Orange twist

Large ice cube(s) for serving

Mixing glass or shaker with ice

Bar spoon

Jigger

Strainer (Hawthorne or julep)

Rocks glass or coupe

Peeler or small knife

Place a mixing glass or medium glass into the refrigerator for a few minutes if you want a colder vessel. Add the Cynar (1.5 oz), sweet vermouth (1 oz), and gin or rye (0.5 oz) if using, to the mixing glass. Add 2 dashes of orange bitters. Fill the mixing glass about three-quarters full with ice (about 1 cup). Using a bar spoon, stir the mixture gently but steadily for 20–30 seconds (or until well chilled and slightly diluted).

Build and stir

If using a rocks glass: place a large ice cube or several fresh ice cubes into the glass. If serving up (no ice), chill a coupe or Nick & Nora glass and strain without an ice cube.

Using a julep or Hawthorne strainer, double-strain (if you prefer a slightly clearer drink, use a fine mesh) the chilled cocktail from the mixing glass into the prepared serving glass over the ice (or into the chilled coupe if serving up).

Strain and finish

Express the oils of an orange twist over the surface of the cocktail by holding the twist over the glass and giving it a quick snap so the peel faces down. Run the peel around the rim if desired, then drop the twist into the drink. Optionally add a cocktail cherry or a small expressed lemon peel for additional aroma.

Dry gin or rye whiskey (optional - for variation)

Ice - mixing

Ice - serving (large cube or several)

Optional: cocktail cherry or expressed lemon peel

Place a rocks glass in the freezer for 5–10 minutes or fill it with ice and water while you prepare the cocktail to chill the glass.

Chill the glass

Add Campari, sweet vermouth and gin into a mixing glass or cocktail shaker filled about two-thirds with ice.

Stir the mixture with a bar spoon for 20–30 seconds (about 20–30 full strokes) until well chilled and slightly diluted — the outside of the mixing glass should feel very cold and slightly frosted.

Discard the chilling ice/water from the rocks glass if used. Fill the chilled rocks glass with fresh large ice cubes.

Strain the stirred cocktail into the prepared rocks glass over the fresh ice using a Hawthorne or julep strainer.

Express the oils from an orange twist over the cocktail by holding the twist skin-side down above the glass and giving it a quick snap, then rub the rim with the twist and drop it into the drink as garnish.

Serve immediately. If you prefer a lighter, longer drink, top with 1 oz soda water and garnish with an orange slice.

Campari

Gin (preferably London dry)

Orange twist (for garnish)

Ice (large cubes)

Soda water

Orange slice (for garnish)

Place a coupe or chilled rocks glass in the freezer for a few minutes or fill with ice water while you prepare the cocktail to chill it.

Prepare and chill glass

Add 1.5 oz Braulio amaro, 0.5 oz fresh lemon juice, 0.5 oz simple syrup, and 2 dashes of orange bitters to a cocktail shaker.

Combine ingredients

Fill the shaker with ice (about 1 cup or enough to nearly fill the shaker). Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly diluted.

Add ice and shake

Dump the ice or water from your chilled glass. Double-strain the cocktail into the chilled coupe or a rocks glass over a large ice cube if you prefer it on the rocks, using a Hawthorne strainer and a fine-mesh (or julep) strainer to remove small ice shards and pulp.

Express the citrus oils from a lemon twist (or orange twist) over the surface of the drink by holding the twist skin-side down about 3–4 inches above the cocktail and giving it a sharp fold to spray the oils. Run the twist around the rim if desired, then place it on the rim or float it on the surface as garnish.

Braulio amaro

Simple syrup (1:1 sugar to water)

Ice (for shaking and serving)

Large lemon twist (or orange twist)

Place the serving glass (a rocks glass or coupe) in the freezer for 5 minutes or fill it with ice water while you prepare the drink to chill it.

In a cocktail shaker, combine 1.5 oz Fernet‑Branca, 0.5 oz green crème de menthe, 0.5 oz fresh lime juice, 0.25 oz simple syrup and 1 dash Angostura bitters.

Add ingredients to shaker

If you prefer a softer dilution and to slightly marry the bitter/herbal flavors before chilling, stir the mixture without ice for 10–15 seconds. This step is optional.

Montenegro

Meletti

Handshake

Fernet Michaud

Fernet Branca

Dell ' Etna

Cynar 70

Cynar

Campari

Braulio

Branca Menta

Averna

Aperol

Angostura

Turkish Coffee Martini

Sibona Grappa

Pierre Ferrand Ambré

Pierre Grand Ferrand Marnier 1840

Cherry Rosemary Mistelle

Limoncello

Arancello

Capresso Tea

Cepresso Tea

French Toast