Add 2 oz bourbon, 0.25 oz demerara syrup (or 1 sugar cube + a splash of water), and 2 dashes Angostura bitters into a mixing glass. Add large ice cube(s) and stir for 20–30 seconds until chilled and slightly diluted. Strain into a chilled rocks glass over a single large ice cube. Express an orange peel over the drink to release oils, rub the peel on the rim, and drop it in. Garnish with a maraschino cherry.

Note on base spirits

The template above is for a bourbon Old Fashioned. To make other classic cocktails, swap the base spirit and follow the specific recipe sections below (gin for sours, vodka for spritzes, rum for dark stirred cocktails).

Refreshing Gin & Citrus (per cocktail)

Gin Sour (dry shaken if using egg white)

In a shaker, combine 2 oz gin, 0.75 oz fresh lemon juice, 0.75 oz simple syrup, and 0.5 of an egg white (if using). Dry shake (no ice) vigorously for 10–15 seconds to emulsify the egg white. Add ice and shake again vigorously for 10–15 seconds to chill. Double strain into a chilled coupe or rocks glass. Top with a teaspoon of club soda for lift. Garnish with a lemon twist.

Smoky Rum Old Fashioned (per cocktail)

Rum Old Fashioned

Place 2 oz dark rum, 0.25 oz demerara syrup, and 2 dashes Angostura bitters into a mixing glass. Add ice and stir 20–30 seconds until properly chilled and diluted. Strain into a rocks glass over a large ice cube. Flame-express an orange peel (optional) over the glass and drop it in as garnish.

Citrus Vodka Spritz (per cocktail)

Vodka Spritz

Fill a highball glass with ice. Add 1.5 oz vodka, 0.5 oz triple sec, and 0.75 oz fresh lime juice. Stir briefly to combine. Top with 2.5 oz ginger beer. Garnish with a lime wheel and a sprig of mint if desired.

Bar Basics & Setup

Prepare syrups

Simple syrup (1:1): combine equal parts granulated sugar and hot water, stir until dissolved, cool and store refrigerated. Demerara syrup (2:1): combine 2 parts demerara sugar to 1 part hot water, stir until dissolved, cool and store refrigerated.

Prep garnishes & mise en place

Juice lemons and limes fresh for best flavor. Keep extra club soda and ginger beer chilled. Prepare garnishes (peel oranges into twists, cut lime wheels, and portion cherries). Fill an ice bin and have tongs or scoop ready.

Service tips

For busy Friday live-music service (6–9pm), batch components where appropriate: pre-mix gin, lemon juice, and simple syrup in a pitcher (keep chilled) to speed service; keep measured pour spouts on bottles; and pre-fill glasses with ice when feasible.