Drink Specials Recipe

1. Make simple syrup: combine 1/2 cup sugar and 1/2 cup water in a small saucepan, bring to a simmer until sugar dissolves, cool and store. Keep ice, lemon and lime wedges chilled and ready.

2. Prepare and Shake

If using egg white, do a dry shake first: add bourbon (2 oz), lemon juice (0.75 oz), simple syrup (0.75 oz) and 1/2 egg white to a cocktail shaker without ice. Shake vigorously for 10–15 seconds to emulsify.

3. Add ice to the shaker and shake again for 10–12 seconds until well chilled.

4. Double strain into a rocks glass over fresh ice (or serve neat in a coupe if preferred).

5. Add 2 dashes of Angostura bitters on top of the foam (if egg white used) and garnish with a lemon wheel.

6. Fill a Collins glass with ice.

7. In a shaker with ice, combine light rum (1.5 oz), orange juice (2 oz), pineapple juice (1.5 oz), lime juice (0.5 oz) and grenadine (0.25 oz). Shake briefly (6–8 seconds) to chill and integrate.

8. Strain into the ice-filled Collins glass.

9. Carefully float dark rum (0.5 oz) on top by pouring over the back of a spoon for a layered look.

10. Garnish with a pineapple wedge and a mint sprig. Serve with a straw.

11. Muddle 4 cucumber slices in a shaker with simple syrup (0.5 oz) to release juices and aroma.

12. Add gin (2 oz), lime juice (0.75 oz) and ice. Shake vigorously for 8–10 seconds.

13. Double strain into a highball or Collins glass filled with fresh ice to remove solids.

14. Top with 2 oz club soda and stir gently once to combine.

15. Garnish with a long cucumber ribbon and a lime wedge.

16. Chill a coupe or martini glass in the freezer.

17. Add vodka (1.5 oz), coffee liqueur (1 oz), freshly brewed cooled espresso (1 oz) and simple syrup (0.25 oz) to a shaker filled with ice.

18. Shake very hard for 15–20 seconds to create a foamy crema from the espresso.

19. Double strain into the chilled glass and garnish with three coffee beans on top.