Bar Menu Sample Recipe

Measure and combine

Measure 2 oz aged rum, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 0.5 oz orange curaçao with a jigger and pour into a cocktail shaker (or mixing glass).

Add bitters and optional sweetener

Add 2 dashes of Angostura bitters and 0.25 oz falernum or almond syrup if using, to deepen the spice and almond notes.

Fill the shaker with ice (enough to chill quickly). If using a mixing glass for a spirit-forward build, fill with large cubes. Secure the shaker lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

If you prefer a stirred, smoother texture (using a mixing glass and bar spoon), stir the mixture briskly for 20–25 seconds until chilled and slightly diluted.

Prepare a rocks glass with one large ice cube or a scoop of crushed ice. Using the hawthorne or julep strainer, strain the chilled cocktail over the ice.

Express the oils from an orange peel over the drink by holding the peel over the glass and giving it a firm twist, then rub the peel around the rim and drop it into the drink.

Garnish with a mint sprig if desired; slap the mint lightly between your palms to release aroma before placing it on the drink.

Taste and adjust: if the cocktail tastes too tart, add 0.25 oz simple syrup and lightly stir; if too sweet, add a splash (0.25 oz) more lime juice. Use fresh citrus for best balance.

Serve immediately. This recipe yields one generous cocktail. For batch service, multiply ingredient quantities by desired servings and mix in a chilled pitcher; hold back ice until serving to avoid over-dilution.