FLOR DE CANA

APPLETON ESTATE 12YR

GLENFIDDICH 12YR

MACALLAN 18YR

MACALLAN 12YR

LAPHROAIG 10YR

MONKEY SHOULDER

DEWERS

JAMESON

CROWN ROYAL

BUSHMILLS 12YR

JEFFERSONS RYE

HIGHWEST DOUBLE RYE

STAGG JR

ELMER T. LEE SINGLE BARREL

WOODFORD

JEFFERSON OCEAN

MAKERS 46

FOUR ROSES SINGLE BARREL

E.H TAYLOR SINGLE BARREL

E.H. TAYLOR

EAGLE RARE

BUFFALO TRACE

BLANTONS

Juice fresh limes and grapefruit. Measure rum, juices, curaçao, and simple syrup. If using egg white, separate and reserve half an egg white (about 0.5 of one).

Prepare ingredients

Add the rum, fresh lime juice, grapefruit juice, simple syrup, orange curaçao, bitters, and egg white to a cocktail shaker. Seal and shake vigorously without ice for 12–15 seconds to emulsify and build a frothy texture.

Dry shake (if using egg white)

Open the shaker, add ice cubes, reseal, and shake hard for another 10–12 seconds until the outside of the shaker is very cold (this chills and slightly dilutes the drink).

Wet shake

Double-strain the cocktail into a chilled coupe or nick & nora glass (or a rocks glass over a large ice cube if preferred) using a Hawthorne strainer and a fine mesh strainer to remove ice shards and egg white solids.

Strain and serve

Express a grapefruit twist or lime wheel over the drink to release oils, then place it on the rim or float on top. Optionally add an extra dash of Angostura bitters on the foam for aroma and visual contrast.

Garnish and finish

Flor de Caña 4-Year White Rum (or similar light rum)

Fresh lime juice

Fresh grapefruit juice

Simple syrup (1:1 sugar to water)

Orange curaçao (or triple sec)

Angostura bitters

Egg white (optional for froth)

Ice (for shaking)

Garnish: grapefruit twist or lime wheel

Add egg white to a cocktail shaker and shake vigorously without ice for 10–15 seconds to emulsify and create foam.

Add Appleton Estate 12 Year Rum (2 oz), fresh lime juice (0.75 oz), simple syrup (0.5 oz), green apple liqueur (0.5 oz), dry curaçao (0.25 oz) and 2 dashes Angostura bitters into the shaker. Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Build and shake

Double-strain (use a Hawthorne and a fine mesh strainer) into a chilled coupe or Nick & Nora glass. If you prefer it on the rocks, strain over a large ice cube in an Old Fashioned glass.

Strain

If you used egg white, let the foam settle for a moment then top with a light dusting of grated nutmeg or cinnamon (about 1 tsp) and a thin apple slice or lime wheel on the rim.

Finish

Thread or rest the thin apple slice on the rim or float it on the foam. Optionally add a lime wheel for aroma.

Appleton Estate 12 Year Rum

Simple syrup (1:1)

Green apple liqueur or apple cordial

Dry curaçao (or orange curaçao)

Egg white (optional, for texture)

Thin apple slice or fan

Lime wheel (optional)

Grated nutmeg or cinnamon (optional)

Ice cubes

If preferred, place the whisky glass in the freezer for 5–10 minutes or fill briefly with ice water to slightly chill. Empty the ice water just before pouring.

Chill glass (optional)

Select a suitable glass: a heavy rocks/tumbler or a Glencairn glass are both appropriate for neat whisky tasting.

Place one large ice cube or sphere into the glass if you prefer the whisky slightly diluted and chilled. For traditional neat service, skip the ice.

Add ice (optional)

Measure 2 oz of Glenfiddich 12YR and pour it into the prepared glass over the ice cube if used.

Measure and pour

Add up to 1/2 teaspoon of water to the whisky. Start with a few drops and swirl gently. Adding a small amount of water helps open the whisky's aromas and softens alcohol heat without over-diluting.

Add water (optional, for aroma and flavor opening)

If using a citrus peel, hold the peel with the outer skin facing down over the glass about 6 inches above the surface. Give the peel a quick, firm twist to express the oils over the whisky, then rub the peel around the glass rim and drop it into the drink or discard according to preference.

Express garnish (optional)

Bring the glass to your nose and inhale gently to take in the whisky's aromas (pear, oak, subtle honey). Take a small sip, hold briefly in the mouth to explore flavor notes (pear, butterscotch, oak), then swallow. Add more water in small increments if desired and repeat tasting to observe how flavors open.

Nose and taste

Serve immediately. Provide a small carafe of chilled water on the side if offering to guests so they may adjust dilution to taste. Enjoy responsibly.

Glenfiddich 12 Year Old single malt Scotch whisky

Ice (large cubes or a single large sphere)

Water (optional, chilled or room temperature)

Orange peel (expressed)

Lemon peel (expressed)

Select a tulip-shaped whisky glass (Glencairn or nosing glass) or a small rocks glass. If desired, rinse the glass with 1 tsp filtered water and swirl, then discard. This light rinse can open aromatics without diluting the pour.

Prepare glass

Using a jigger or dropper, measure 2 oz (one standard pour) of Macallan 18 Year Old and gently pour into the prepared glass. Pour down the side to avoid splashing and preserve the whisky's surface.

Hold the glass at chest height and gently warm the bowl with your free hand to release aromas. Take a few short sniffs — then a longer, deeper inhale. Take a small sip, let it coat your tongue, then breathe gently through your nose as you exhale to further open the flavors. Sip slowly, savoring the evolution of taste and finish.

If the whisky feels tight or very high in alcohol, add a few drops of room-temperature filtered water using a dropper or teaspoon. Add one drop at a time, nosing and tasting after each addition, until the flavors open and balance to your preference.

Optional water addition

If you prefer chilled whisky, use a single large ice sphere or two large cubes. Large ice melts slower and chills without quickly diluting the spirit.

Choose ice

Place the ice in a rocks glass, measure 2 oz Macallan 18 Year Old and pour over the ice. Allow the glass to sit for 30–60 seconds so the temperature evens, then nose and sip. If further dilution is desired, let the ice melt slightly and taste as it changes.

Add ice and serve

After tasting, rinse the glass with warm water and let dry. Reseal the bottle of Macallan 18 tightly and store upright, away from direct sunlight and temperature extremes to preserve quality.

Macallan 18 Year Old Scotch Whisky

Filtered water (optional, for rinsing glass)

Ice (optional, if serving on the rocks)

Large ice sphere (optional, alternative to cubes)

Angled tasting glass or Glencairn / nosing glass

Dropper or measuring jigger

If you don't have honey syrup ready, combine equal parts mild honey and warm water (for this recipe: 0.25 oz honey + 0.25 oz warm water), stir until fully combined and cool to room temperature. Measure 0.25 oz for the cocktail.

Prepare honey syrup

Chill a rocks glass by filling it with ice and a little water; set aside.

In a mixing glass or shaker filled with ice, add 2 oz Macallan 12 Year, 0.25 oz honey syrup, 0.5 oz fresh lemon juice and 2 dashes orange bitters.

Stir (not shake) the mixture briskly for 20–30 seconds until well chilled and slightly diluted. Stirring preserves the whisky’s silky texture.

Discard the ice/water from the chilled rocks glass. Place one large ice cube or sphere in the glass.

Strain the mixed cocktail over the large ice cube into the chilled rocks glass.

Express a lemon twist over the drink by holding the peel skin-side down about 4–6 inches above the glass and giving it a firm squeeze to release the oils, then rub the peel around the rim and drop it into the drink as garnish.

If you want a smoky aromatic accent, place the poured cocktail under a smoking cloche or small dome. Light a small piece of wood chips or use a handheld smoker to fill the dome with smoke for 10–20 seconds, then cover. Let the cocktail sit under the dome for 20–30 seconds to capture the smoke, then lift and serve.

Alternatively, lightly flame an orange peel: hold a small strip of orange peel between the flame of a kitchen torch and the palm of your hand, quickly squeeze so a quick burst of oils flames toward the surface of the cocktail, then rub the peel on the rim and drop in as garnish.

The Macallan 12 Year Old single malt Scotch whisky

Honey syrup (1:1 honey to water)

Fresh lemon juice

Orange bitters

Ice (large cubes or sphere)

Lemon twist (garnish)

Orange peel (for flamed finish)

Wood smoking cloche or kitchen torch

Select a clean, tulip-shaped whisky glass (Glencairn) or a rocks glass. If you prefer a chilled glass, briefly rinse with cold water and discard the water before pouring.

Place a single large ice cube or sphere into the glass if you prefer the whisky slightly chilled and a slower dilution. For purists who want full aroma and room-temperature service, skip the ice.

Measure 2 oz of Laphroaig 10 yr and pour it gently into the glass over the ice (or directly into the glass if no ice).

Bring the glass to your nose and inhale gently with short sniffs. Note peat smoke, iodine, sea spray, medicinal and maritime notes, and subtle sweetness.

Nose

If the whisky feels too intense or closed, add up to 0.5 oz of spring or still water to the glass. Add water in small drops or measured amounts and swirl gently; re-nose and taste after each addition until the aromas open and flavors balance to your preference.

Take a small sip and let the whisky coat your palate. Observe the layered flavors: peat smoke, brine, iodine, malt sweetness, and a long, smoky finish. If using a cracker or dark chocolate, take a small bite between sips to contrast or complement the whisky's flavors.

Taste

Serve the dram slowly, allowing time to appreciate the changing aromas and flavors. Replace any optional accompaniment as desired.

Laphroaig 10 Year Single Malt Scotch Whisky

Ice (large cube or sphere)

Spring water (room temperature) or chilled still water

Lemon peel (for expression)

Lightly salted water cracker or small piece of dark chocolate (70% cacao)

If you don't already have honey syrup, mix equal parts honey and very hot water (1:1 by volume) until fully combined and slightly cooled. Measure 0.5 oz for the recipe.

Make honey syrup

Add 2 oz Monkey Shoulder, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 2 dashes orange bitters, and 1 dash aromatic bitters (if using) into a cocktail shaker.

Combine ingredients

Fill the shaker with ice, secure the lid, and shake vigorously for about 12–15 seconds until the shaker is cold to the touch and the exterior is frosted.

Add ice and shake

Double-strain the cocktail into a chilled coupe or rocks glass (over fresh large ice if you prefer it on the rocks) using a Hawthorne and fine strainer to remove small ice shards and pulp.

Express the oils of an orange twist over the drink by holding the twist over the glass and squeezing the peel to release the oils, then rub the rim with the peel and drop it into the glass as garnish. Serve immediately.

Garnish and serve

Monkey Shoulder blended malt Scotch whisky

Honey syrup (1:1 honey:hot water)

Angostura or aromatic bitters (optional)

Orange twist (garnish)

If you don't have honey syrup ready, combine equal parts honey and warm water (for example, 1/4 cup honey + 1/4 cup warm water). Stir until fully dissolved and cool before using.

Chill a coupe or rocks glass in the freezer or fill with ice water to cool while you prepare the cocktail.

Add 2 oz Dewar's (or your chosen blended Scotch), 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 0.25 oz orange liqueur, and 2 dashes Angostura bitters into a cocktail shaker.

Fill the shaker with ice (about 1 cup or enough to come 3/4 of the way up). Secure the lid and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the exterior frosts.

If you chilled your serving glass with ice water, dump it out now. Strain the cocktail through a fine strainer (or the shaker strainer) into the chilled coupe or into a rocks glass over a large ice cube if you prefer it on the rocks.

Express the oils from an orange peel over the surface of the drink by holding the peel skin-side down over the glass and giving it a firm squeeze, then run the peel around the rim and drop it into the drink as a garnish.

Dewar's (or blended Scotch whisky)

Honey syrup (1:1 honey and warm water)

Orange liqueur (Cointreau or triple sec)

Fresh orange peel (for garnish)

Large ice cubes

Chill a coupe or rocks glass by filling it with ice water while you mix the cocktail. Set aside.

In a cocktail shaker, combine 2 oz Jameson, 0.5 oz fresh lemon juice, 0.5 oz simple syrup, 2 dashes Angostura bitters and 1/2 egg white. Seal and shake vigorously without ice for 10–15 seconds to emulsify and build a froth.

Add 1 cup of ice to the shaker. Seal and shake vigorously for another 12–15 seconds until the shaker is cold to the touch and the liquid is well chilled.

Shake with ice

Dump the ice water from the chilled glass and quickly strain the cocktail into the chilled coupe or a rocks glass over fresh ice if you prefer it on the rocks.

Prepare glass (finish)

Express a lemon twist over the drink by holding it skin-side down above the glass and giving it a quick squeeze to release oils, then rub the rim with the twist and drop it into the drink. Serve immediately.

If you prefer to skip the egg white, combine 2 oz Jameson, 0.5 oz lemon juice, 0.5 oz simple syrup and 2 dashes bitters with ice and shake until chilled. Strain and garnish as above.

Without egg white (alternative)

Jameson Irish Whiskey

Add 2 oz Crown Royal Canadian whisky, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes Angostura bitters to a cocktail shaker.

Prepare cocktail

Fill the shaker with ice (about 4–6 medium cubes) to chill and dilute the mixture properly.

Add ice

Secure the shaker and shake vigorously for 10–15 seconds, until the outside of the shaker is very cold and slightly frosted.

Shake

Double-strain (using a Hawthorne strainer and fine mesh strainer if available) into a chilled coupe or old-fashioned glass over 1–2 fresh ice cubes, or serve neat if preferred.

Express a lemon twist over the drink to release oils, then drop the twist in as garnish. Alternatively, garnish with a cocktail cherry. Serve immediately.

Crown Royal Canadian whisky

Ice (for shaking and serving)

Lemon twist or cherry

Set out a clean, room-temperature whiskey glass (tumbler or Glencairn). Measure 2 oz Bushmills 12 Year and pour into the glass. Serve without ice to appreciate aroma and texture.

Serve Neat

Place 1–2 large ice cubes or a single large sphere into a short tumbler. Measure and pour 2 oz Bushmills 12 Year over the ice. Allow the whiskey to rest for 30–60 seconds so it chills and opens aromatics, then serve.

Serve On the Rocks

Express oils from one orange peel: hold peel over the whiskey with the colored side facing down, give it a quick firm twist to spray oils onto the surface, then rub the rim with the peel and drop it into the glass as garnish.

Add Orange Peel (Optional)

Fill a highball or Collins glass with ice. Pour 2 oz Bushmills 12 Year over the ice. Top gently with 4 oz chilled soda water to preserve effervescence. Give the drink one or two gentle stirs with a bar spoon to combine without flattening. Garnish with a lemon wedge or twist if desired and serve immediately.

Bushmills 12 Year Single Malt Irish Whiskey

Orange peel (for garnish)

Chilled soda water (or chilled club soda)

Lemon wedge (optional)

Place a rocks glass (or coupe if preferred) in the freezer for a few minutes or fill it with ice and water to chill while you prepare the cocktail.

Chill glass

In a mixing glass or shaker filled with ice, pour 2 oz Jefferson's Reserve Rye whiskey, 1 oz sweet vermouth, 2 dashes aromatic bitters and 1 dash orange bitters.

Stir the mixture with a bar spoon for 20–30 seconds (about 15–20 full rotations) until well-chilled and slightly diluted. If using a shaker without a built-in strainer, stir rather than shake for clarity.

Stir

If you chilled the glass with ice water, dump the ice and water now. Add a large ice cube (or fresh ice) to the chilled rocks glass.

Strain the stirred cocktail into the prepared glass over the large ice cube.

Garnish with a maraschino cherry. Optionally express an orange peel over the drink (squeeze the peel skin-side down to spray oils over the surface), rub the peel around the rim, then drop it into the glass.

Garnish

Jefferson's Reserve Rye whiskey

Sweet vermouth

Aromatic bitters (e.g., Angostura)

Maraschino cherry (for garnish)

Large ice cube or ice

Place a coupe or old-fashioned glass in the freezer for a few minutes or fill with ice water to chill while you prepare the cocktail.

In a mixing glass, add 2 oz Highwest Double Rye, 3/4 oz sweet vermouth, 1/4 oz orange curaçao, and 2 dashes Angostura bitters.

Fill the mixing glass with plenty of ice. Stir gently and steadily for about 30–45 seconds (roughly 20–30 revolutions) until the mixture is well-chilled and slightly diluted.

Third Wave Cafe & Wine Bar

Flor De Cana

Appleton Estate 12yr

Glenfiddich 12yr

Macallan 18yr

Macallan 12yr

Laphroaig 10yr

Monkey Shoulder

Dewers

Jameson

Crown Royal

Bushmills 12yr

Jeffersons Rye

Highwest Double Rye

Stagg Jr

Elmer T. Lee Single Barrel

Woodford

Jefferson Ocean

Makers 46

Four Roses Single Barrel

E.h Taylor Single Barrel

E.h. Taylor

Eagle Rare

Buffalo Trace

Blantons