Cocktails Recipe

Ingredients to measure

Measure 3 oz gin and 3 oz dry sparkling water (per 2-servings portion). Fill a highball or rocks glass with ice for each serving.

Add 1.5 oz gin to each glass over ice, top each with 1.5 oz sparkling water, stir gently once with a bar spoon to combine. Garnish each with a lemon twist. Serve immediately.

Build the cocktail

In a shaker filled with ice, combine 3 oz vodka, 1 oz fresh lemon juice, 1 oz simple syrup and 1 oz triple sec (total for 2 servings). Shake vigorously for 10 seconds.

Strain into two chilled coupe or rocks glasses over fresh ice if desired. Top each with 1 oz sparkling water (0.5 oz each if making them lighter). Garnish with an orange twist and a lemon wheel.

Stir and dilute

In a mixing glass, add 3 oz bourbon (1.5 oz per serving), 4 dashes angostura bitters, and 0.5 oz simple syrup. Add plenty of ice and stir for 20–30 seconds until well chilled and slightly diluted.

Strain into two rocks glasses over one large ice cube each or fresh ice. Express an orange twist over each drink and drop it in, add a maraschino cherry if desired.

Mix

Chill two coupe glasses. In a mixing glass with ice, combine 3 oz gin (or vodka) and 0.5 oz dry vermouth (adjust to preference; total is for 2 servings). Stir (for gin) for 30 seconds or shake (for vodka) for 10 seconds.

Strain into chilled glasses and garnish with a lemon twist (gin) or an olive (not listed; use lemon twist from ingredients).

Build and chill

In a mixing glass with ice, combine 3 oz bourbon, 1 oz sweet vermouth, and 2 dashes angostura bitters (quantities total for 2 servings). Stir until well chilled, about 20–30 seconds.

Strain into two chilled coupe glasses. Garnish each with a maraschino cherry.

This menu yields six medium-strength classic cocktails (portions listed are grouped into pairs in directions). Adjust individual serving pours up or down to reach desired strength or to serve more/less guests. Keep ice plentiful and chilled glassware for best results.