$7 Craft Cocktails Recipe

Combine and stir

Add 0.25 oz demerara syrup, 2 dashes Angostura bitters and 2 oz rye whiskey to a mixing glass with a large ice cube or plenty of ice.

Stir gently for about 30 seconds until chilled and lightly diluted (roughly 20–30 revolutions).

Strain into a rocks glass over a single large ice cube. Express an orange peel over the drink, run it around the glass rim and drop it in as garnish.

Chill an old-fashioned glass by filling with ice and water; set aside.

In a separate mixing glass, add 2 oz cognac or rye, 0.25 oz simple syrup and 3 dashes Peychaud's bitters with ice; stir until chilled (about 20–30 seconds).

Discard ice and water from the chilled serving glass, then add 0.25 oz absinthe and swirl to coat the inside; pour out any excess (absinthe rinse).

Strain the mixed spirit into the absinthe-rinsed glass. Express a lemon peel over the drink and rub it on the rim; discard or drop the peel as garnish.

In a shaker, muddle 8 fresh mint leaves gently with 0.75 oz simple syrup — just enough to bruise the mint and release aromatics, not shred.

Add 2 oz gin, 0.75 oz fresh lime juice and a scoop of cracked ice to the shaker. Cap and shake hard for about 10–12 seconds until well-chilled.

Double strain (optional) into a chilled highball or coupe filled with fresh cracked ice. Top with a splash (about 1 tsp or to taste) of club soda if desired.

Garnish with a fresh mint sprig, giving it a slap between your hands first to wake the oils.

Muddle 8 mint leaves very gently with 0.75 oz simple syrup in a shaker to release oils (avoid over-muddling to prevent bitterness).

Add 2 oz gin, 0.75 oz fresh lemon juice and ice to the shaker. Shake vigorously for 10–12 seconds until well-chilled.

Double strain through a fine strainer into a chilled coupe or cocktail glass to remove mint bits and ice shards.

Garnish with a mint sprig and serve immediately.

If rimming, run a lime wedge around the outside of a highball glass and dip the rim in salt; set aside with ice in the glass.

In a shaker with ice, combine 1.5 oz blanco tequila, 0.5 oz Benedictine, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice and 0.25 oz agave syrup. Shake briefly (8–10 seconds) to chill and integrate flavors.

Strain into the prepared highball glass filled with fresh ice. Top with about 1 oz club soda (adjust to taste).

Garnish with a grapefruit wedge and serve with a straw.

Fill a highball or Collins glass with ice.

Add 1.5 oz Pimm's No.1, 3 oz ginger ale or lemonade, cucumber slices, halved strawberries and half an orange wheel to the glass.

Stir gently to combine and chill. Garnish with a sprig of fresh mint and serve.