Place a large rocks glass on the bar. Add simple syrup (0.25 oz) or a sugar cube and saturate with 2 dashes of Angostura bitters. If using a sugar cube, muddle with a few drops of water to dissolve.

Add bourbon or rye (2 oz) to the glass and stir briefly to combine.

Add one large ice cube (or 2–3 regular cubes) and stir gently for 20–30 seconds to chill and dilute slightly.

Express the orange peel over the drink to release the oils, rub along the rim if desired, and drop the peel in as garnish.

Moscow Mule

Fill a copper mug or highball glass with crushed or cubed ice.

Pour in vodka (2 oz) and fresh lime juice (0.5 oz).

Top with ginger beer (4 oz) and gently stir once or twice to combine—do not over-stir to keep carbonation.

Garnish with a lime wheel and serve with a straw.

Negroni

Add gin (1 oz), Campari (1 oz) and sweet vermouth (1 oz) into a mixing glass filled with ice.

Stir for 20–30 seconds until well chilled and slightly diluted.

Strain into a rocks glass over a large ice cube. Express an orange peel over the drink to release oils, rub the rim and drop it in as garnish.

Whiskey Sour

Add bourbon (2 oz), fresh lemon juice (0.75 oz), simple syrup (0.75 oz) and the egg white (0.5 each, optional) into a cocktail shaker without ice for a dry shake.

Dry shake vigorously for 15 seconds to emulsify the egg white and create foam.

Add ice to the shaker (about 1 cup), then shake again for 12–15 seconds until well chilled.

Double strain into a chilled coupe or rocks glass over fresh ice if desired. Add 2 dashes of Angostura bitters on the foam and, using a toothpick, gently swirl to create a garnish pattern.