Cocktails Recipe

Build & Stir

Add gin, Campari, and sweet vermouth to a mixing glass or short tumbler filled with large ice cubes.

Stir gently for 20–30 seconds until well-chilled and slightly diluted.

Strain into a rocks glass over a single large ice cube or two regular cubes. Express an orange peel over the drink to release oils, rub the peel on the rim and drop it in as garnish.

Fill a highball or Collins glass with ice cubes.

Pour gin over the ice, then gently pour tonic water down a spoon or against the glass to preserve carbonation.

Squeeze one lime wedge into the drink, drop it in, and garnish with a lime wheel or wedge. Stir once gently to combine.

(If using egg white) Dry Shake

Add bourbon, fresh lemon juice, simple syrup, and egg white to a cocktail shaker WITHOUT ice. Shake vigorously for 10–15 seconds to emulsify and create foam.

Add Ice & Shake

Add ice to the shaker, then shake again hard for 10–15 seconds until well-chilled.

Strain into an old-fashioned glass filled with fresh ice (or serve straight up in a coupe). Add 2 dashes of Angostura bitters on the foam if using egg white and use a toothpick to make a decorative pattern if desired.

Garnish with a lemon twist or a cocktail cherry.

Place mint leaves and simple syrup in a sturdy glass. Gently muddle the mint (press and twist lightly) to release oils — avoid pulverizing the leaves which causes bitterness.

Add fresh lime juice and white rum, then fill the glass with crushed ice.

Top with club soda and stir gently from the bottom to lift the mint and mix ingredients.

Garnish with a lime wedge and a sprig of mint. Serve with a straw.

Fill a mixing glass with ice and add gin, fresh lemon juice, and simple syrup.

Stir briefly to chill (10–15 seconds) or shake quickly if you prefer more dilution.

Strain into a chilled flute or coupe and top carefully with champagne or sparkling wine.

Garnish with a lemon twist. Serve immediately.