Specialty Cocktails Recipe

Prepare glass

If rimming, rub a lime wedge around the glass rim and dip into fine-grain sugar or salt (0.5 tsp). Set glass in freezer for 2–3 minutes to chill while you prepare the cocktail.

Muddle accents (if using fresh fruit/herbs)

If using mint or basil: place selected leaves in a shaker and gently clap/muddle 4–6 times to release oils (do not pulverize). If using raspberries or pineapple: add fruit to shaker and gently muddle until broken down and juicy (about 6–8 presses).

Combine main ingredients

Add 1.5 oz amber rum (or bourbon), 0.75 oz fresh lime juice, 0.5 oz simple syrup, 0.5 oz orange liqueur and 2 dashes bitters into the shaker with your muddled accents. If using egg white for a silkier texture, add 0.5 egg white now.

Dry shake

Seal the shaker and shake vigorously for 10–15 seconds without ice (dry shake) if you added egg white — this emulsifies the white and creates a froth. If not using egg white, you may skip the dry shake.

Shake with ice

Add 1 cup of ice to the shaker, reseal, and shake hard for 12–15 seconds until the shaker becomes very cold and frosty.

Double strain & serve

Strain the cocktail through a fine mesh strainer into the chilled glass (coupe or rocks glass with fresh ice, depending on presentation). Double-straining removes small fruit bits and herb particles for a smooth drink.

Garnish

Express a lime twist over the drink to release oils, then drop the twist onto the surface or place a lime wheel on the rim. Add candied ginger or dehydrated pineapple if desired.

Combine 12 oz amber rum, 6 oz fresh lime juice, 4 oz simple syrup, 4 oz orange liqueur and 16 dashes bitters in a clean sealed container (Boston shaker or bottle) and stir to combine. If using egg whites for the whole batch, add 4 egg whites and perform a dry shake in a sealed container (shake and pour back and forth between two vessels) for 20–30 seconds to emulsify.

Refrigerate the batch for up to 12 hours. When ready to serve, pour the batch into a shaker with ice (about 1 cup per 1 cocktail volume) and shake briefly (8–10 seconds) per serving, or pre-chill the batch and build over fresh ice in a mixing glass and stir for 8–10 seconds, then strain into glasses.

Muddle fresh fruit or bruise herbs in individual glasses or a small jar just before serving and add 1.5 oz of batched mix to each glass to preserve brightness. Garnish each cocktail as described above.