Muddle fresh blackberries in the base of a shaker until broken down but not completely pulverized (2–3 gentle mashes). This releases flavor and leaves small fruit pieces for texture.

Mix

Add 2 oz gin, 0.75 oz fresh lemon juice, and 0.75 oz simple syrup to the shaker. Fill the shaker with ice, cap, and shake vigorously for 10–12 seconds until well chilled.

Serve

Strain cocktail into a rocks glass filled 3/4 with crushed ice. Slowly pour 0.5 oz blackberry liqueur over the top so it threads through the crushed ice, creating the 'bramble' look.

Garnish

Top with a lemon wheel and a sprig of mint if desired. Serve with a short spoon or straw to stir and enjoy.

Smoky Mezcal Paloma

Rim the glass

Lightly wet the outer rim of a highball or Collins glass with a grapefruit wedge, then dip the rim into a shallow plate of salt so it adheres. Set glass aside.

Build

In a shaker filled with ice, combine 1.5 oz mezcal, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz agave syrup. Shake gently for 6–8 seconds to combine and chill without over-diluting.

Finish

Fill the prepared glass with ice cubes. Strain the shaken mixture into the glass and top with 2 oz club soda. Stir once gently to integrate.

Garnish

Garnish with a grapefruit wedge on the rim. Serve immediately.

Espresso Old Fashioned

Combine

In a mixing glass, add 0.25 oz demerara syrup and 2 dashes chocolate bitters. Pour in 2 oz bourbon and 0.75 oz cooled espresso.

Chill & dilute

Fill the mixing glass with large ice, then stir for 20–30 seconds until the drink is well chilled and slightly diluted.

Serve

Strain into a rocks glass over a single large ice cube. Express an orange peel over the drink to release oils, rub the rim, and drop the peel into the glass as garnish.