Public House Cocktails Recipe

Place a rocks glass on the counter. Add 0.25 oz simple syrup and 3 dashes Angostura bitters to the glass.

Add 1 large ice cube to the glass, then pour 2 oz bourbon over the ice.

Stir gently for 20–30 seconds to chill and dilute slightly (about 8–10 turns).

Garnish

Express the oils from an orange peel over the drink by holding it skin-side down and giving it a good twist, then rub the rim with the peel and drop it in as garnish.

Fill a highball or copa glass with 1 cup cubed ice to chill the glass.

Pour 1.5 oz London-style gin over the ice.

Top with 4 oz premium tonic water poured gently over the back of a spoon or down the side to preserve carbonation.

Squeeze a lime wedge over the drink, drop it in, and add a cucumber ribbon if using. Serve without stirring to keep bubbles.

Prepare the glass

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

Shake

In a cocktail shaker, add 1 cup ice, 1.5 oz reposado tequila, 0.75 oz fresh lime juice, 0.5 oz orange liqueur and 0.25 oz agave syrup.

Shake vigorously for about 10–15 seconds until the shaker is well chilled and frosty.

Strain & Garnish

Double-strain into the prepared glass over fresh ice (or serve neat into a chilled coupe). Garnish with a lime wheel.

Fill a wine glass with 1 cup cubed ice.

Pour 1 oz Aperol over the ice, then add 2 oz sparkling wine.

Top with 1 oz club soda and stir once gently to combine.

Garnish

Place an orange slice in the glass and serve immediately.

Fill a tall glass with 1 cup cubed ice.

Add 1.5 oz seedlip (or other non-alcoholic spirit), 0.5 oz fresh lemon juice and 0.25 oz simple syrup to the glass.

Top with 4 oz ginger beer and stir gently to combine.

Garnish

Slap a mint sprig between your palms to release the aroma and place it on top as garnish.