Craft Cocktails Recipe

Batch the base

In a clean 1.5–2 liter container or large pitcher, combine the gin (6 oz), aged rum (4 oz), blanco tequila (4 oz) and bourbon (4 oz). Stir gently to blend. This creates a versatile base for multiple cocktails during happy hour.

Add modifiers

To the batched base, add the triple sec (3 oz), amaro (2 oz), dry vermouth (2 oz) and simple syrup (4 oz). Stir again until the simple syrup is fully incorporated. Taste and adjust sweetness with additional simple syrup if needed.

Juice and prep

Juice fresh lemons (yielding 4 oz), limes (yielding 2 oz) and oranges (yielding 4 oz). Strain the juices to remove pulp and seeds. Add all juices to the batch and stir. Lightly bruise the mint leaves by clapping them between your hands to release aroma, then add the mint to the pitcher and gently fold in to infuse for 5–10 minutes. Do not over-muddle the mint — just bruise and steep for bright flavor.

Finish the batch

Add 12 dashes of Angostura bitters to the pitcher and stir. Keep the batched cocktail refrigerated until service. When ready to serve, prepare glassware: for shaken cocktails use coupe or rocks glasses; for long drinks use tall Collins glasses over crushed ice.

Build individual cocktails (Option A: Short/Spirit-forward)

For a spirit-forward short cocktail: in a mixing glass combine 3 oz of the batched mix with a large ice cube, stir for 20–30 seconds until well chilled and slightly diluted. Strain into a chilled coupe or rocks glass over a fresh large ice cube. Express an orange peel over the surface, rub the rim with the peel, and drop peel and a cocktail cherry into the glass.

Build individual cocktails (Option B: Long/Refreshing)

For a long/refreshing serve: fill a Collins glass with crushed ice. Pour 4 oz of the batched mix over the ice, stir gently to chill. Garnish with a sprig of mint (slap or clap before placing), an expressed lemon wheel or orange peel, and a cocktail cherry. Add one dash of bitters on top for aroma.

Serve & maintain

Keep the remaining batch refrigerated and taste hourly; adjust with small amounts of lemon juice, simple syrup, or bitters if the flavor drifts. Refill ice and garnishes as needed during happy hour service.