Hand Crafted Cocktails Recipe

Martini (Dry)

Chill a martini glass. In a mixing glass filled with ice, combine 2 oz gin and 0.25 oz dry vermouth. Stir for 20–30 seconds until well chilled and slightly diluted. Strain into the chilled glass. Garnish with a lemon twist or olive.

Negroni

Build in a mixing glass over ice: 1 oz gin, 1 oz sweet vermouth, 1 oz Campari (use triple sec/other bitter if desired). Stir until chilled (20–30 seconds). Strain into an old-fashioned glass over one large cube. Garnish with an orange twist.

Old Fashioned

Place 1 sugar cube (or 0.5 oz simple syrup) in a rocks glass, add 2–3 dashes Angostura bitters, and a splash (0.25 oz) water. Muddle to dissolve. Add 2 oz bourbon and large ice. Stir briefly to combine and chill. Garnish with an orange twist and maraschino cherry.

Margarita

Rim a chilled coupe with salt if desired. In a shaker with ice combine 1.5 oz tequila, 0.75 oz lime juice, 0.5 oz triple sec, and 0.5 oz agave or simple syrup. Shake vigorously 10–15 seconds. Double-strain into glass over fresh ice. Garnish with a lime wheel.

Daiquiri (Classic)

In a shaker with ice combine 1.5 oz light rum, 0.75 oz lime juice, 0.5 oz simple syrup. Shake hard 10–15 seconds. Double-strain into a chilled coupe. Garnish with a lime twist.

Adjust sweetness and acidity by tasting proportions: for drinks that taste too sour add 0.25–0.5 oz simple or agave syrup; if too sweet add 0.25–0.5 oz fresh citrus. Add bitters (1–3 dashes) to add aromatic depth. Use absinthe as a rinse by pouring 0.25 oz into the glass, swirling to coat, then discarding excess before pouring the cocktail.

For cocktails served shaken, always use fresh citrus and a 1:2 (syrup:citrus) starting ratio for balanced sours (adjust to preference).

Gin & Tonic

Fill a highball with ice. Add 1.5 oz gin, top with 3–4 oz tonic (approx. 2–3 oz depending on glass). Stir gently once to combine. Garnish with a lime wedge.

Moscow Mule

Fill a mule mug with ice. Add 1.5 oz vodka and 0.5 oz lime juice. Top with 3–4 oz ginger beer. Stir once and garnish with a lime wheel and mint sprig.

Champagne Cocktail / French 75

For a French 75: In a shaker with ice combine 1 oz gin, 0.5 oz lemon juice, 0.5 oz simple syrup. Shake and strain into a flute. Top with 2 oz champagne. Garnish with a lemon twist.

Lemon/Orange twist: use a peeler or small knife to take a 1/2-inch wide strip of peel, twist over the drink to release oils, then drop in or rim. Citrus wheels/wedges: cut 1/8–1/4 inch thick; for wedges, cut into quarters. Mint: clap between hands to wake aromatics before placing on drink. Salt/sugar rimming: rub citrus around glass rim, dip in salt or sugar spread on a plate.

Cherries: use a cocktail pick to place one maraschino cherry on the surface or skewer with citrus for an old fashioned.

Shaken cocktails: add ingredients and ice to a cocktail shaker, shake vigorously for 10–15 seconds until outside of shaker is cold. Double-strain (use fine mesh) for cocktails containing fresh citrus or egg white to remove small ice shards and pulp. Stirred cocktails: combine ingredients in a mixing glass with large ice, stir 20–30 revolutions until properly chilled and diluted, then strain over fresh ice or into chilled glass. Serve immediately.

Use crushed ice for juleps and tiki-style drinks; use one large clear cube for spirit-forward sippers to minimize dilution. Keep bar tools and glassware cold where possible for best service.