Classic Cocktails Recipe

Place a rocks glass on the bar. Add 0.25 oz demerara or simple syrup and 2 dashes Angostura bitters to the glass.

Add 1 large ice cube. Pour 2 oz bourbon or rye over the ice.

Stir gently for about 20–30 seconds to chill and dilute slightly (10–15 rotations).

Express the oils from an orange peel over the drink by holding it skin-side down and giving it a firm twist, then rub the peel around the glass rim and drop it in as garnish.

Chill a martini glass in the freezer or fill with ice water while you prepare the drink.

Fill a mixing glass with 6 ice cubes. Pour 2.5 oz gin and 0.5 oz dry vermouth into the mixing glass.

Stir (not shake) for 20–30 seconds until well chilled and slightly diluted. Stirring preserves clarity and texture.

Discard ice from the chilled martini glass and strain the cocktail into the glass using a julep or Hawthorne strainer.

Garnish with a lemon twist (expressed over the drink) or a single olive on a pick.

Add 1 oz gin, 1 oz Campari and 1 oz sweet vermouth into a mixing glass filled with ice (or build directly in a rocks glass over a large ice cube).

Stir for 20–30 seconds until chilled and lightly diluted.

Strain into a rocks glass over one large ice cube if mixed in a separate glass; if built, simply give one gentle stir.

Express an orange peel over the drink, rub it on the rim and drop into the glass as garnish.

If using egg white, combine 2 oz bourbon, 0.75 oz fresh lemon juice, 0.75 oz simple syrup and 0.5 egg white in a shaker without ice (dry shake) for 15 seconds to emulsify.

Add ice (about 6 cubes) to the shaker and shake vigorously for 10–15 seconds until well chilled.

Double strain into a chilled coupe or rocks glass over fresh ice (or serve neat in coupe for classic presentation).

Finish with 2 drops of Angostura bitters on the foam and, if desired, use a toothpick to create a simple design.

Add 2 oz white rum, 1 oz fresh lime juice and 0.75 oz simple syrup into a shaker filled with ice (about 6 cubes).

Shake vigorously for 10–15 seconds until the outside of the shaker is frosty and the drink is well chilled.

Double strain into a chilled coupe glass to remove small ice shards and deliver a silky texture.

Garnish with a thin lime wheel or wedge on the rim if desired.

Rub a lime wedge around the rim of a chilled rocks or coupe glass, then dip the rim into coarse salt to coat. Set glass aside.

Fill a shaker with 6 ice cubes. Add 2 oz tequila, 1 oz Cointreau (or triple sec) and 1 oz fresh lime juice.

Shake vigorously for 10–15 seconds until well chilled.

Strain into the prepared glass over fresh ice (or serve neat in a coupe). Garnish with a lime wheel.