Chill a coupe or martini glass by filling with ice water. In a mixing glass, add gin, dry vermouth and orange bitters. Fill with ice and stir gently for 20–30 seconds until well chilled and slightly diluted (about 1/4–1/2 ounce water incorporated). Dump ice water from the serving glass. Strain the cocktail into the chilled glass. Express the lemon twist over the drink to release oils, then rub the peel around the rim and drop it into the glass.

Citrus Sour Cocktail

Bourbon Sour

If using egg white, perform a dry shake first: add bourbon, lemon juice, simple syrup and egg white to a cocktail shaker and shake vigorously without ice for 10–15 seconds to emulsify. Add ice to the shaker and shake hard again for 10–15 seconds until the outside of the shaker is cold. Double strain into a rocks glass over one large ice cube (or coupe if preferred). Add 2 dashes of Angostura bitters on top of the foam and, using a toothpick, swirl to create a pattern if desired. If not using egg white, combine bourbon, lemon juice and simple syrup with ice, shake 10–15 seconds and strain.

Refreshing Highball

Vodka Lime Highball

Fill a highball glass with ice. Pour vodka, lime juice and simple syrup over the ice. Stir briefly to combine. Top with club soda and gently stir once to integrate. Garnish with a lime wheel on the rim.

Tropical Rum Cocktail

Pineapple Rum Cooler

Fill a shaker with ice and add white rum, pineapple juice, lime juice and orgeat. Shake vigorously for 10–12 seconds until chilled. Strain into a chilled coupe or an ice-filled rocks glass. Slap the mint sprig between your palms to release aromatics and garnish on top.

Sweet Vermouth & Soda

Vermouth & Soda Highball

Fill a Collins or highball glass with ice. Add rye or bourbon and sweet vermouth, then top with club soda. Stir gently once to combine. Express the orange peel over the drink and drop it in as garnish.