Cocktail Bar Recipe

Chill glassware

Place 4 highball/collins glasses and 4 coupe or martini glasses in the fridge or freezer for at least 10 minutes while you prepare ingredients.

Make simple syrup: combine equal parts granulated sugar and water in a small saucepan (1 cup sugar + 1 cup water). Heat gently, stirring until sugar dissolves. Cool to room temperature and refrigerate.

Juice citrus: strain fresh lime and lemon juice to remove pulp; measure 1 cup each and keep chilled.

Fill a chilled highball glass with ice. Add 2 oz gin and 0.5 oz fresh lime juice. Top with 4–5 oz chilled tonic water. Stir gently once to combine. Garnish with a lime wedge and a sprig of mint.

Fill a highball glass with ice. Add 2 oz vodka and 3 oz cranberry juice. Squeeze a lime wedge, drop it in, and stir gently. Garnish with a lime wedge.

Chill a coupe. In a shaker filled with ice combine 2 oz white rum, 0.75 oz fresh lime juice, 0.5 oz simple syrup. Shake vigorously 10–12 seconds until chilled. Double strain into chilled coupe. Garnish with a lime twist if desired.

In a shaker with ice add 2 oz bourbon, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, and 2 dashes Angostura bitters. Shake 10–12 seconds and strain into an old-fashioned glass over fresh ice. Garnish with a cherry and orange slice.

Optional: rim a coupe or rocks glass with lime and coarse salt. In a shaker with ice combine 2 oz tequila, 1 oz triple sec, 0.75 oz fresh lime juice, and 0.25 oz simple syrup. Shake vigorously and strain into glass over fresh ice (or neat if preferred). Garnish with a lime wheel.

In a mixing glass with ice combine 1 oz gin, 1 oz sweet vermouth, 1 oz (sub) amaretto for a sweeter twist or 1 oz Campari if available (note: amaretto provided here gives an amaretto negroni variation). Stir for 20–30 seconds until well chilled. Strain into a rocks glass over a large ice cube. Garnish with an orange wheel.

Fill a highball glass with ice. Add 2 oz vodka and 4 oz orange juice. Stir gently and garnish with an orange slice.

If serving a group, multiply single-cocktail ingredient amounts by number of guests. For example, for 4 gin & tonics: 8 oz gin + 2 oz lime juice + 20 oz tonic. Pre-chill mixers and set up a service station with spirits, mixers, ice, citrus, bitters, and garnishes so bartending is fast.

Ice management: keep plenty of cubed ice for builds and crushed ice for daiquiris. Replace ice frequently to avoid dilution from melting.

Taste and adjust: balance each cocktail by adjusting sweetness (simple syrup), acidity (citrus), or strength (base spirit). Start with the recipe proportions and tweak to your guests' preferences.