Mixology 101 Recipe

Sanitize workspace and tools. Fill a large container with cubed and crushed ice for shaking and serving. Arrange jigger, shaker, mixing glass, bar spoon, muddler, strainers, peeler, citrus juicer and garnishes at each station so participants can access them easily.

Review safety: handle glassware carefully, discard cracked glass, and explain egg‑white usage and raw‑egg precautions (offer pasteurized egg white or omit if preferred).

Prep

Chill two Collins or highball glasses in the freezer or fill them with ice water while you prepare the cocktail. Juice lemons and limes to yield the required amounts, and wash basil leaves. If using egg white, separate one egg and set aside the white (or use 1 oz pasteurized liquid egg white).

Muddle

In a mixing glass or shaker, place 6 basil leaves and pour in the simple syrup. Gently muddle the basil with 4–6 soft presses of the muddler—just to bruise and release oils, not to pulverize.

Combine

Add the gin, fresh lemon juice, fresh lime juice and the egg white (if using) to the shaker with the muddled basil and syrup. Dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and incorporate basil aroma.

Shake with ice

Add 1 cup of cubed ice to the shaker and shake hard for 10–12 seconds until the outside of the shaker becomes very cold (proper dilution and chilling).

Strain & Top

Double strain the cocktail into the chilled glasses (discard ice water if used) over fresh ice. Top each glass with about 1.5 fl oz club soda to create a light fizz; pour gently to preserve foam.

Garnish & Serve

Garnish each drink with a lemon wheel and a small basil sprig. Optionally, slap an extra basil leaf between your palms to release aroma and float it on the foam. Serve immediately and discuss tasting notes with participants.

Prep Spiced Syrup (can be made ahead)

To make spiced syrup, combine 1 cup sugar, 1 cup water, 1 small cinnamon stick and 2 whole cloves in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Let steep off heat 15 minutes, then strain and cool. (Use chilled syrup for cocktails.)

Prep

Chill two Old Fashioned or rocks glasses. Juice the orange and lemon to yield the required amounts. Gently wash mint and reserve sprigs for garnish.

Muddle

In a mixing glass, add the mint leaves and spiced syrup. Gently muddle with 6–8 soft presses to release mint oils—avoid over‑muddling which can make the mint bitter.

Mix

Add the bourbon, fresh orange juice, fresh lemon juice and 2 dashes of Angostura bitters into the mixing glass with the muddled mint and syrup. Add a generous handful of ice and stir 20–30 seconds until well chilled and slightly diluted.

Strain & Build

Strain the mixture over fresh large ice cubes in each chilled rocks glass, dividing evenly between the two glasses.

Garnish & Serve

Express an orange twist over each drink (pinch the peel to release oils) and drop it into the glass. Finish with a mint sprig lightly slapped between palms to awaken aroma. Add 1 dash Angostura on top of each drink if desired. Serve immediately and guide participants through tasting and discussion of balance, spice and citrus notes.