Handcrafted Cocktails Recipe

Build

Place a large rocks glass on the counter. Add 0.25 oz simple syrup and 3 dashes Angostura bitters to the glass.

Add 2 oz rye or bourbon whiskey and one large ice cube. Stir gently for 20–30 seconds until chilled and slightly diluted (about 10–15 full stirs).

Express the oils from the orange peel over the drink by holding peel over the glass and giving it a firm twist, then rub peel around the rim and drop it into the drink as garnish.

Dry shake (if using egg white)

In a cocktail shaker, add 1.75 oz gin, 0.75 oz fresh lemon juice, 0.5 oz simple syrup and the egg white. Seal and shake vigorously without ice for 10–15 seconds to create foam.

Wet shake

Add ice (about 1 cup) to the shaker, reseal and shake vigorously for 10–15 seconds until chilled and frothy.

Double strain into a chilled Collins or highball glass without ice. Top gently with 2 oz club soda to preserve foam. Garnish with a lemon wheel.

If not using egg white: combine gin, lemon juice, simple syrup and ice in the shaker, shake 10–15 seconds, strain into a glass filled with fresh ice, top with club soda, garnish.

Prepare glass

Optional: rub a grapefruit or lime wedge around the rim of a highball glass and dip in salt (1 tsp) to coat the rim. Fill the glass with ice (about 1 cup).

Muddle jalapeño

In a shaker, add 3 jalapeño slices and 0.5 oz agave syrup. Gently muddle 3–4 times to release a little heat and flavor—avoid over-muddling to keep it from getting too spicy.

Add 2 oz reposado tequila, 2 oz fresh grapefruit juice and 0.5 oz fresh lime juice to the shaker. Add ice, shake vigorously for 10 seconds until chilled.

Strain into the prepared glass over fresh ice. Top with 2 oz sparkling grapefruit soda or club soda. Stir gently once to combine. Garnish with a grapefruit wedge and an additional jalapeño slice if desired.

Fill a large wine glass with ice (about 1 cup). Pour 3 oz light-bodied red wine and 0.5 oz Aperol into the glass.

Top with 1.5 oz club soda or sparkling water and stir gently once to combine. Garnish with an orange slice. Serve immediately.

Chill a coupe or martini glass in the freezer or with ice water while you prepare the cocktail.

Add 1.5 oz vodka, 1 oz cooled freshly brewed espresso, 1 oz coffee liqueur and 0.25 oz simple syrup (optional) to a cocktail shaker filled with ice (about 1 cup).

Shake very vigorously for 15–20 seconds to create a smooth, silky crema on top.

Double strain into the chilled glass to remove ice shards and any grounds. Garnish with 3 coffee beans arranged on the crema.