Cocktail Recipe

Prepare glass

Rub a lime wedge around the rim of a chilled rocks or coupe glass, then dip the rim into coarse salt to coat. Set aside.

In a cocktail shaker, add tequila, fresh lime juice, orange liqueur and agave syrup (if using). Add a handful of ice.

Shake vigorously for about 10–15 seconds until well chilled.

Double strain into the prepared glass over fresh ice (or serve neat in a coupe).

Garnish with a lime wheel and serve immediately.

Place simple syrup in an old fashioned glass. Add angostura bitters and stir to combine.

Add a large ice cube, pour the bourbon or rye over the ice and stir gently for 20–30 seconds to chill and dilute slightly.

Express the orange peel over the glass (twist to release oils), then rub the peel around the rim and drop it into the drink as garnish.

In a highball glass, add the fresh mint leaves and simple syrup (or sugar). Gently muddle the mint and sugar together—press to release aroma but avoid shredding the leaves.

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

Top with club soda and stir gently to combine and lift the mint through the drink.

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

Fill a mixing glass with ice. Add gin, Campari and sweet vermouth.

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

Strain into a rocks glass over fresh ice. Express an orange peel over the drink, rub the rim with the peel, and drop it in as garnish.

Fill a cocktail shaker with ice. Add vodka, coffee liqueur, cooled espresso and simple syrup if a touch more sweetness is desired.

Shake vigorously for 15–20 seconds to create a frothy head.

Double strain into a chilled martini or coupe glass.

Garnish with three coffee beans arranged on top of the foam and serve immediately.