Cocktails Recipe

Prepare glassware and ice

Place plenty of ice in a cocktail shaker and a mixing glass. If serving on the rocks (Old Fashioned and Margarita), prepare short (rocks) glasses and a coupe or small tumbler for neat pours. Have small plates ready for garnishes (salt and orange twists) and chilled glasses if preferred.

Make Margarita (3 servings)

1. Rim three rocks or coupe glasses: run a lime wedge around the rim of each glass and dip the rim into a shallow plate of kosher salt. 2. In a cocktail shaker add 6 oz blanco tequila, 3 oz triple sec, 3 oz fresh lime juice, 1.5 oz simple syrup and a handful of ice (about 1–1.5 cups). 3. Shake vigorously for 10–15 seconds until well chilled (the shaker should frost). 4. Strain into the prepared glasses over fresh ice (or serve straight up in a coupe). 5. Garnish each glass with a lime wheel or wedge. Serve immediately.

Make Old Fashioned (3 servings)

1. In a mixing glass or individual rocks glasses, place one sugar cube (or 1/4 tsp caster sugar) per drink. Add 4 dashes of Angostura bitters to each sugar cube (total 12 dashes used). Optionally add a few drops (1/4 tsp) of water or a splash of club soda to help dissolve the sugar. 2. Muddle the sugar and bitters until the sugar is mostly dissolved. 3. Add 2 oz bourbon per serving (total 6 oz into the mixing glass if batch-making) and fill the mixing glass with ice. 4. Stir gently for 20–30 seconds to chill and dilute. 5. Strain into rocks glasses over one large ice cube or fresh ice. 6. Express an orange twist over each glass to release oils, rub it on the rim, and drop it in as garnish.

Make Whiskey Sour (3 servings)

1. In a shaker, combine 2 oz rye or bourbon per serving (6 oz total), 1 oz fresh lemon juice per serving (3 oz total), and 1/2 oz simple syrup per serving (1.5 oz total). If using egg white for a frothy texture, add one egg white per serving (3 egg whites total). 2. If using egg white: perform a dry shake first (no ice) for 10–15 seconds to emulsify and create foam. 3. Add ice (about 1–1.5 cups) to the shaker and shake vigorously for another 10–15 seconds until chilled. 4. Double strain into chilled coupe glasses (if served up) or into rocks glasses over fresh ice. 5. Add an optional teaspoon splash of club soda to each if you want a lighter top. 6. Garnish with a maraschino cherry (one per drink) and optionally a thin lemon slice or expressed orange twist.

Final notes and service

1. Taste and adjust: if any cocktail tastes too strong, add small amounts of simple syrup; if too sweet, add a dash more citrus. 2. Leftover simple syrup keeps refrigerated up to 2 weeks. 3. Use fresh-squeezed citrus for best flavor. 4. Clean and dry all glass rims if reusing salt or sugar. Serve cocktails immediately after mixing for best temperature and texture.