Signature Cocktails Menu Recipe

Muddle & Shake

In a shaker, add fresh basil leaves, lemon juice, lime juice, and simple syrup. Gently muddle just enough to bruise the basil and release aromatic oils (avoid shredding). Add gin and a handful of ice, then shake vigorously for 10–12 seconds until well chilled.

Strain & Build

Double-strain the mixture into a chilled rocks glass filled with fresh ice to remove basil bits. Top with club soda (about 2 oz) and give a gentle stir to combine.

Garnish & Serve

Garnish with a lemon wheel and a sprig of basil. Serve immediately.

Combine & Shake

Add dark rum, pineapple juice, lime juice, orgeat, ginger syrup and Angostura bitters to a shaker. Add crushed ice (or regular ice) and shake hard for 10–15 seconds until the outside of the shaker is frosty.

Serve & Float

Pour unstrained into a chilled tiki mug or highball filled with crushed ice. Carefully float the overproof rum on top by pouring it over the back of a spoon.

Garnish

Garnish with a pineapple wedge and a light dusting of freshly grated nutmeg. Serve with a straw.

Prepare the Glass

Rub a grapefruit wedge around the rim of a highball or rocks glass, then dip the rim into smoked sea salt to coat lightly.

Mix & Build

In a shaker with ice, combine reposado tequila, fresh grapefruit juice, lime juice, and agave syrup. Shake briefly (6–8 seconds) to chill and dilute slightly. Strain into the prepared glass over fresh ice, top with grapefruit soda (or club soda if using), and stir gently to combine.

Garnish & Serve

Garnish with a grapefruit wedge and serve immediately.

Stir & Combine

In a mixing glass, add bourbon, cooled espresso, demerara syrup, and chocolate bitters. Add ice and stir for 20–30 seconds until well chilled and properly diluted.

Strain & Finish

Strain into a rocks glass over a single large ice cube. Express the orange peel over the drink to release essential oils, run the peel around the rim, then drop it into the glass as garnish.

Serve

Serve immediately with a short stirrer.