3 Cocktails Recipe

Chill and measure

Ensure orange juice is well chilled. Chill your sparkling wine in the refrigerator or an ice bucket for at least 30 minutes before serving.

Pour 1/2 cup of chilled orange juice into a champagne flute or coupe.

Slowly top with 1/2 cup chilled sparkling wine. Pour gently down the side of the glass to preserve bubbles.

Garnish with an orange twist or a thin slice on the rim and serve immediately. Repeat for additional servings.

Muddle basil and combine

In a shaker, place the fresh basil leaves and the simple syrup. Gently muddle (press and twist) 4–6 times to release the basil's aromatics without shredding it.

Add the gin, lemon juice and a handful of ice to the shaker. Secure the lid and shake vigorously for 10–12 seconds until well chilled.

Fill a highball glass with the specified 1 cup ice (or several large cubes) and strain the shaken mixture over the ice.

Top with 1/2 cup chilled club soda (or sparkling water) and stir once gently to combine.

Garnish with a lemon wheel and a small basil sprig—clap the basil between your palms before garnishing to release extra aroma—and serve immediately.

Build and season

Fill a tall glass or mixing glass with ice. Add the vodka, tomato juice, fresh lemon juice, Worcestershire sauce, hot sauce, horseradish (if using), celery salt, and black pepper.

Stir the mixture thoroughly for 20–30 seconds to chill and dilute slightly. Taste and adjust seasoning: add more hot sauce for heat, more Worcestershire for umami, or extra lemon for brightness.

If you prefer a smoother texture, strain into a fresh ice-filled glass; otherwise leave as is.

Garnish with a celery stalk and a lemon wedge. For a brunch bar, offer additional garnishes such as olives, pickles, bacon, or shrimp so guests can customize.