Specialty Cocktails Recipe

Prep

If using whole passionfruit, cut in half and scoop out pulp. Juice lime.

In a sturdy Collins glass or highball, add the passionfruit pulp, fresh mint leaves and simple syrup.

Gently muddle the mint with the passionfruit and syrup just enough to release mint oils — avoid over-muddling to prevent bitterness.

Add white rum and lime juice, then fill the glass with crushed ice.

Top with club soda and stir gently to combine and lift the mint through the drink.

Garnish with a lime wedge and a mint sprig. Serve with a straw.

Place the packed brown sugar in an old-fashioned glass. Add the angostura bitters, orange bitters and hot water.

Stir until the sugar dissolves into a syrup. Adjust sweetness by adding a little more water if needed.

Add the whiskey and a large ice cube, stir gently for 20–30 seconds to chill and slightly dilute.

Express the orange peel over the glass (twist to release oils), rub the peel around the rim and drop it into the drink as garnish.

If using fresh blackberries, muddle them lightly in the bottom of a shaker (or use a puree). Add vodka, lavender simple syrup and fresh lemon juice.

Add ice and shake vigorously for 10–15 seconds until well chilled. If you want a foamier texture, double-strain to remove seeds and pulp.

Strain into a Collins glass filled with crushed ice. Top with cold lemonade and stir gently to combine.

Garnish with fresh blackberries and a lavender sprig if available.

Note: To make lavender simple syrup, simmer 1 cup sugar and 1 cup water with 1–2 tsp dried culinary lavender until sugar dissolves, steep 10 minutes, then strain and cool.

If using egg white for foam, first dry shake (no ice) bourbon, lemon juice, simple syrup, peach liqueur and egg white strongly for 15–20 seconds to emulsify.

Add ice and shake again vigorously for 10–15 seconds to chill and create foam.

Double-strain into a chilled coupe or rocks glass (over fresh ice if preferred).

Dot two dashes of angostura bitters on the foam and garnish with a peach slice.

If omitting the egg white, combine all ingredients with ice, shake, and strain over ice into the glass. Garnish as above.

In a large pitcher, combine the sliced seasonal fruit, brandy and orange liqueur. Muddle lightly with a wooden spoon to release some juices and oils from citrus.

Add the wine, fresh orange juice (if using) and simple syrup. Stir to combine. Taste and adjust sweetness with more simple syrup if desired.

Refrigerate at least 2 hours and up to 12 hours to allow flavors to marry (overnight is best for deeper flavor).

Just before serving, add club soda or ginger ale for a bit of fizz if desired, and add ice to the pitcher or to individual glasses.

Pour into glasses filled with ice and a spoonful of fruit. Keep leftover sangria refrigerated and consume within 48 hours.