Cocktails Recipe

Chill glass

Place a highball or Collins glass in the freezer or fill it with ice water to chill while you prepare ingredients (5 minutes).

Juice citrus

Juice fresh lemons and limes. Measure 2 tablespoons lemon juice and 1 tablespoon lime juice. Strain to remove pulp and seeds for a smoother cocktail.

If making simple syrup: combine equal parts sugar and water, heat until sugar dissolves, cool. Measure 1 tablespoon. Alternatively use 1 teaspoon agave nectar.

Combine spirits and sour

In a cocktail shaker add ice (about 4-6 large cubes), then pour 6 tbs vodka, 3 tbs light rum, 3 tbs gin, 3 tbs triple sec, and 2 tbs tequila. Add the measured lemon and lime juices and 1 tablespoon simple syrup (or 1 teaspoon agave).

Shake

Secure the shaker, shake vigorously for 10-15 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly diluted.

Prepare glass

Remove the chilled glass from freezer or discard chilling water and fill the glass with fresh large ice cubes (about 4-5 cubes).

Strain & top

Double-strain the shaken mixture into the prepared glass over the ice using a Hawthorne or fine mesh strainer. Top with 75 ml cola (or 30 ml soda water plus less cola for a lighter fizz). Gently stir once with a bar spoon to combine.

Optional floater

If desired, carefully float 1 tablespoon of bourbon or rye whiskey on top by pouring it slowly over the back of a spoon to create a layered effect.

Garnish with a lemon wheel on the rim, a lime wedge tucked on the glass, and a maraschino cherry dropped in if using. Serve immediately with a straw or stirrer.

Enjoy responsibly.