Signature Cocktails Recipe

Prepare glass

Chill an old-fashioned glass briefly by filling with ice water while you prepare the cocktail.

Discard the ice water and place a large ice cube in the chilled glass.

Rinse the glass with peated scotch: pour 0.25 oz peated scotch into the glass, swirl to coat the inside, then discard or leave a thin film (your preference for smoke intensity).

In a mixing glass combine 2 oz bourbon, 0.5 oz demerara syrup, 2 dashes Angostura bitters and 1 dash orange bitters.

Add a large handful of ice to the mixing glass and stir briskly for 20–30 seconds until well chilled and slightly diluted (target about 15–20% dilution).

Strain the chilled mixture over the prepared large ice cube in the rinsed glass.

Express the oils from the orange peel over the drink by holding the peel skin-side down above the glass and giving it a firm twist, then rub the peel around the rim and drop it into the drink. Add a Luxardo cherry if desired.

Serve immediately.

If using fresh cucumber juice: blend peeled cucumber and strain through fine sieve to measure 1 oz. If muddling: muddle 3–4 slices cucumber in the shaker and double-strain later.

Add 6 basil leaves to a cocktail shaker and gently clap or bruise them to release oils — do not pulverize.

To the shaker add 1.5 oz gin, 1 oz cucumber juice, 0.5 oz lime juice, 0.5 oz simple syrup and 0.5 egg white (if using).

Dry shake (no ice) vigorously for 15 seconds to emulsify the egg white and basil aromatics.

Add ice to the shaker and shake hard for another 10–15 seconds until the shaker is cold to the touch.

Double strain into a chilled Collins or highball glass over fresh ice.

Top with 2 oz club soda and gently stir once to combine.

Garnish with a cucumber ribbon and a basil sprig. Serve immediately.

Prepare the glass: rub a lime wedge around the rim of a rocks or coupe glass and dip the rim into 1 tsp chili-lime salt to coat. Set aside.

In a shaker add 1.5 oz reposado tequila, 1 oz passion fruit puree, 0.75 oz fresh lime juice, 0.5 oz Cointreau and 0.25 oz agave syrup.

Add ice to fill the shaker and shake vigorously for 12–15 seconds until well chilled.

If serving on the rocks: fill the prepared glass with crushed ice or cubes and double strain the cocktail over the ice. If serving neat: fine strain into the chilled coupe glass.

Garnish with a lime wheel on the rim and a light dusting of chili-lime salt if desired.

Serve immediately.