Add gin, St-Germain, lemon juice, lime juice and simple syrup into a cocktail shaker. Fill shaker with ice (about 1 cup). Shake vigorously for 10–12 seconds until the outside of the shaker is frosty.

Strain & Top

Double-strain into a chilled Collins or highball glass filled with fresh ice. Top with 2 oz club soda and gently stir once to integrate.

Garnish

Express a lemon wheel over the drink to release oils, drop it in, and slap a mint sprig between your palms to release aroma and rest it on top.

Smoked Old Fashioned

Prepare Glass

Place a large ice cube in a rocks glass and set aside. Peel a wide strip of orange peel, express the oils by holding it over the glass and pinching so oils spray over the ice.

Combine & Stir

In a mixing glass add bourbon, demerara syrup and bitters. Add enough ice to fill the mixing glass. Stir with a bar spoon for 30–45 seconds until chilled and slightly diluted (about 20% dilution).

Smoke & Finish

Strain the stirred mixture over the prepared large ice cube. Use a smoking gun with a wood chip or briefly capture smoke in the glass by lighting a small chip and covering the glass to trap smoke; let sit 15–20 seconds, then remove cover. Garnish with the expressed orange peel and serve immediately.

Tropical Rum Smash

Muddle

In a shaker or mixing glass, add pineapple chunks, agave nectar and mint leaves. Gently muddle 6–8 times to release juices and mint aroma — avoid pulverizing the mint to prevent bitterness.

Shake & Strain

Add aged rum, lime juice and a handful of crushed ice to the shaker. Shake vigorously for 8–10 seconds. Double-strain into a rocks glass filled with fresh crushed ice.

Garnish

Tuck a mint sprig into the crushed ice and perch a pineapple wedge on the rim. Optionally dust with a small lime wheel.

Sparkling Rosé Spritz

Build

Fill a large wine glass with 3 cubes of ice. Pour Aperol over the ice, then add chilled sparkling rosé.

Top & Garnish

Top with 0.5 oz soda water to preserve fizz and lightly stir once. Garnish with an orange slice on the rim.