In a shaker without ice, combine 1.5 oz gin, 1 oz fresh orange juice, 0.5 oz fresh lemon juice and 0.5 oz simple syrup. Dry shake 8–10 seconds to integrate juices and syrup.

Assemble

Fill a Collins or wine glass with about 1 cup of ice. Strain the shaken mixture into the glass.

Top and finish

Top with 2 oz prosecco and 1 oz club soda. Gently stir once to combine. Express an orange twist over the drink, run it around the rim, and drop it in as garnish.

Serve immediately with a straw or stirrer. Estimated flavor: bright citrus with light botanical notes and effervescence.

Smoky Maple Old Fashioned

Prepare glass

Place a large ice cube in a lowball (Old Fashioned) glass. If using smoked salt, very lightly wet the rim and dip a small amount on one edge for an accent.

Mix

In a mixing glass, combine 2 oz bourbon, 0.25 oz maple syrup and 2 dashes Angostura bitters. Add ice and stir 20–30 seconds until well chilled and slightly diluted.

Strain and garnish

Strain into the prepared glass over the large ice cube. Express an orange peel over the drink to release oils, wipe the rim with the peel and drop it in. Optionally add a pinch of smoked salt on top to accentuate the smokiness.

Serve neat as a slow-sipping cocktail. Flavor profile: warm caramel, toasted oak and a whisper of smoke.

Cucumber Basil Cooler (non-alcoholic option)

Muddle aromatics

In a shaker, add 0.25 cup thinly sliced cucumber and 6 basil leaves with 0.5 oz fresh lime juice and 0.5 oz simple syrup. Gently muddle 6–8 times to release juices and aromatics—do not over-muddle the basil or it will become bitter.

Shake and strain

Add 1 cup ice to the shaker and shake vigorously for 8–10 seconds. Double-strain (or fine-strain) into a chilled highball glass filled with fresh ice to remove bits of basil and cucumber.

Top and garnish

Top with 4 oz club soda and stir gently once. Garnish with a basil sprig and a lime wheel on the rim.

Serve immediately. This mocktail is crisp, herbaceous and lightly sweet.