Place simple syrup (or sugar cube) in an Old Fashioned glass. Add Angostura bitters and a splash of water if using a sugar cube. Muddle briefly until the cube dissolves.

Add the whiskey and a large ice cube. Stir gently for 20–30 seconds to chill and dilute slightly.

Express an orange peel over the drink by holding it skin-side down and giving it a firm twist to release oils; rub peel around the glass rim and drop in. Optionally garnish with a cocktail cherry.

Martini (Classic Dry)

Chill a martini glass by filling with ice water while you prepare the drink.

In a mixing glass filled with ice, pour gin and dry vermouth. Stir (for a smoother, clearer martini) for 20–30 seconds until well chilled. If you prefer a shaken martini, shake vigorously in a shaker for ~10 seconds with ice.

Discard ice water from the martini glass and strain the cocktail into the chilled glass. Garnish with a lemon twist (express the oils and drop) or a green olive on a pick.

Margarita

Run a lime wedge around the rim of a rocks or coupe glass and dip the rim into coarse salt to coat. Set aside.

Add tequila, Cointreau (or triple sec), lime juice, and optional simple syrup/agave to a shaker with ice. Shake vigorously for 10–15 seconds until well chilled.

Strain into the prepared glass over fresh ice (or serve neat in a coupe). Garnish with a lime wheel.

Mojito

Place mint leaves and simple syrup (or sugar) in a sturdy glass. Gently muddle the mint just to release the oils — avoid shredding the leaves.

Add fresh lime juice and white rum, then fill the glass with crushed ice. Stir briefly to combine and chill.

Top with club soda, give a gentle stir to integrate, and garnish with a sprig of mint and a lime wedge if desired.

Negroni

Fill a mixing glass with ice. Pour gin, Campari, and sweet vermouth in equal measures over the ice.

Stir for 20–30 seconds until chilled and slightly diluted. Strain into a rocks glass over a large ice cube.

Express an orange peel over the cocktail to release oils, rub around the rim, and drop in as garnish.

Whiskey Sour

In a shaker, combine bourbon, fresh lemon juice, simple syrup, and egg white (if using). Dry shake (no ice) vigorously for 10–15 seconds to emulsify the egg white and create foam.

Add ice to the shaker and shake again for 10–15 seconds until well chilled.

Double strain into a rocks glass over fresh ice (or serve neat in a coupe). Add 2 dashes of Angostura bitters on the foam and garnish or swirl gently with a toothpick for an attractive pattern.