Non-traditional old-fashioned. Served with muddled fruit, Canadian-maple, our proprietary Knob Creek Rye, and garnished with Neuskes candied-bacon.

Maple Bacon Rye

AZ88's proprietary Knob Creek Rye with sweetened citrus and a red wine float.

New York Sour

Barrel-aged for 21 days. Bulleit bourbon, blood orange liqueur, Peychaud’s bitters, and muddled fruit.

Aged Old Fashioned

Tequilas smokey-eyed sister. NARAN mezcal, fresh grapefruit juice, additional citrus, and a Himalayan salt rim.

Mezcalito

Sauza Reposado tequila, fresh grapefruit juice, seltzer, lime juice, Himalayan salt rim.

Paloma Perfecta

Fresh grapefruit juice, Deep Eddy grapefruit vodka, with pink Himalayan sea-salt rim.

Salty Dog

Smirnoff vodka and sour apple liqueur, shaken and strained with a little cherry.

Sour Apple

Smirnoff Raspberry, framboise liqueur, lime, cranberry, and champagne.

Fleurtini

Effen cucumber vodka, lemon & lime juice, Aperol, and cucumber puree.

F’n Cucumber

Bulleit bourbon, Aperol, Amaro Nonino and fresh lemon juice.

Paper Plane

Glendalough Rose gin, lychee purée and champagne with a golden rim.

Rose Gold

Elderflower liqueur, Grey Goose La Poire vodka, and champagne.

St. Germain

Fresh grapefruit juice, citrus, apple and melon liqueurs, with Smirnoff Peach vodka.

Grafruity

Cointreau, Smirnoff Raspberry, cranberry juice, fresh OJ and lime juice.

Summer Solstice

Bombay Bramble blackberry and raspberry gin, citrus, Monin Blueberry.

Bramble Martini

Applewood-smoked Nueske’s bacon, leaf-lettuce, and tomato, with mayonnaise spread.

THE B.L.T

Smirnoff vanilla vodka, pineapple juice, strawberry puree, lemon juice.

Starburst

Smirnoff vanilla vodka, Licor 43, white creme de cacao, and vanilla cream syrup.

White Chocolate Cake

Smirnoff Vanilla, white creme de cacao, green creme de menthe, cream.

Thicc Mint

Smirnoff raspberry, framboise liqueur, and pineapple juice.

French Martini

Licor 43, Bacardi Coconut, white creme de cacao, and coconut.

Coconut

Bacardi Limon, fresh lime juice, dash of cream, Midori melon liqueur.

Key Lime

Smirnoff vodka, Kahlua, Irish Cream, creme de cacao, and a fresh shot of espresso.

Espresso

Sliced & chilled breast, pear, pecan halves, bleu cheese, pumpernickel and white bread.

Picnic Chicken

If Neuske's candied bacon is cold or sticky, warm briefly in a low oven (250°F / 120°C) for 3–5 minutes to crisp and remove excess tackiness. Let cool on a rack so it stays crisp.

Warm bacon if needed

Cut one strip to fit the glass rim if desired and set aside.

In a mixing glass or a rocks glass, add the 2 orange segments and 4 red grapes. Add 0.25 oz fresh lemon juice.

Using a sturdy muddler, gently muddle the fruit to release juice and oils. Aim for crushed but not pureed — you want some texture and bright citrus aroma without too much pulp.

Add 0.5 oz Canadian maple syrup to the muddled fruit.

Pour in 2 oz Knob Creek Rye, then add 2 dashes Angostura bitters and 1 dash orange bitters.

Fill the mixing glass with large ice cubes. Stir briskly for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted, about 10–15% dilution.

If serving in a rocks glass with large ice: double-strain the cocktail into a rocks glass over one large ice cube (or 1–3 large cubes) to remove most fruit solids. If you prefer a more textured drink, pour the mixture with some crushed ice into the glass.

Garnish with an orange twist expressed over the drink (run the twist around the rim, then drop it in) and place the Neuske's candied bacon on the rim or rested across the top of the glass.

Optionally, finish with a light spritz of maple syrup (a few drops) over the bacon for extra maple aroma, or a quick grate of fresh orange zest over the top.

Knob Creek Rye (or other good-quality rye whiskey)

Canadian maple syrup (grade A, pure)

Angostura bitters

Orange bitters

Fresh orange (peeled and segmented)

Fresh red grapes (seedless)

Fresh lemon juice

Neuske's candied bacon (or thick-cut candied bacon)

Orange twist

Large ice cubes

Crushed ice (optional for serving)

In a cocktail shaker, add 2 oz Knob Creek Rye, 0.75 oz fresh lemon juice, 0.75 oz simple syrup and 1 egg white if using. Without ice, dry shake vigorously for 15–20 seconds to emulsify and build a frothy texture.

Combine and dry shake

Add 4 ice cubes to the shaker and shake again vigorously for 10–15 seconds until well chilled and the exterior of the shaker feels cold.

Wet shake

Double-strain the cocktail (using a Hawthorne strainer and a fine mesh strainer) into a chilled old-fashioned glass over one large ice cube or into a rocks glass with fresh ice.

Strain

Using the back of a bar spoon held just above the cocktail surface, slowly pour 0.5 oz dry red wine (Cabernet or Syrah) so it gently floats on top of the froth. Pour slowly and steady to maintain a distinct red layer.

Garnish with a lemon wheel or a thin twist of lemon peel laid on the froth beside the wine float. Serve with a small stirrer so the guest can break the float if desired.

Knob Creek Rye (or other rye whiskey)

Simple syrup (1:1 sugar to water)

Egg white (optional, for texture)

Ice (for shaking)

Dry red wine (preferably Cabernet Sauvignon or Syrah)

Lemon wheel or twist

Sanitize your barrel or jar and tools. In a large measuring vessel, combine 750 ml Bulleit bourbon, 120 ml blood orange liqueur, 60 ml simple syrup, and 12 dashes Peychaud's bitters. Stir gently to incorporate.

Combine base liquids

Using a funnel, transfer the mixture into the small oak barrel or into the cleaned 1L jar prepared with 3–4 medium-toast oak chips. Leave minimal headspace; seal the barrel or jar tightly.

Fill barrel/jar

Store the sealed barrel/jar at room temperature, away from direct sunlight. Rotate or gently roll the barrel once every 2–3 days to expose spirit to fresh oak. Age for 21 days total. If using chips in a jar, check after 10 days and taste every 2–3 days; remove chips when desired oak intensity is reached (target 21 days for this recipe).

After 21 days, open the barrel/jar. Using a funnel and fine mesh strainer or cheesecloth, decant the aged mixture into a clean bottle. Label and refrigerate or store at room temperature. This is your aged Old Fashioned base.

Finish and filter

Quarter 1 blood orange and reserve one wedge and one peel strip for garnish. In a mixing glass or small rocks glass, add the remaining 3 orange quarters and 3 maraschino cherries (reserve one cherry for garnish).

Prep fruit

Gently muddle the blood orange segments and 3 cherries just enough to release juice and oils—avoid pulverizing the peel to keep bitterness low.

Muddle

Add 60 ml (2 oz) of the aged Old Fashioned base to the muddled fruit in the mixing glass. Stir briskly for about 20–30 seconds with ice (or add 1 large ice cube to the rocks glass if building there) to chill and slightly dilute.

Add aged base

If you muddled in a mixing glass, double-strain into an old-fashioned glass over one large ice cube (or two medium cubes). If you muddled directly in the serving glass, leave the fruit in for visual and flavor interest or use a julep strainer to remove solids if preferred.

Strain & serve

Express the reserved orange peel over the glass to release oils, rub the peel around the rim, and drop it in. Skewer the reserved maraschino cherry and rest it on the ice. Serve immediately.

Garnish

To batch cocktails for a party, pre-muddle fruit (blood orange slices and cherries) in a large pitcher, add the aged base at a ratio of 60 ml aged base per cocktail, stir with ice before serving, and serve over fresh ice with garnish per glass.

Bulleit bourbon

blood orange liqueur (eg. Solerno or similar)

simple syrup (1:1)

Peychaud's bitters

blood orange

maraschino cherry (or Luxardo)

orange peel (for garnish)

large ice cubes

small oak barrel or 1L glass jar with 3–4 oak chips (medium toast)

funnel and fine mesh strainer or cheesecloth

In a small shallow dish, combine the Himalayan pink salt and optional granulated sugar; stir to distribute evenly. Rub the rim of a rocks glass with the lime wedge to moisten, then dip the rim into the salt mixture and twist to coat. Set the glass aside.

Prepare salt rim

Add a large ice cube to the rimmed rocks glass (or enough ice to chill).

Fill a cocktail shaker with ice (about 6 oz by volume of ice).

Measure and pour 2 oz NARAN mezcal, 1 oz fresh pink grapefruit juice, 0.5 oz fresh lime juice, 0.5 oz fresh orange juice, and 0.5 tsp agave syrup into the shaker.

Dry shake (without ice) for 5–8 seconds only if you prefer a slightly frothier texture; otherwise proceed directly to wet shake.

Wet shake vigorously with ice for 12–15 seconds until the shaker is cold to the touch and well chilled.

Strain the cocktail through a fine-mesh strainer or the shaker's built-in strainer into the prepared rocks glass over the large ice cube.

Garnish with a thin grapefruit wheel or a grapefruit twist perched on the rim and optionally a small lime wedge on the glass.

Serve immediately. Encourage the drinker to take a sip that hits the salted rim first to combine the mezcal's smokiness with the citrus and salt. If desired, provide a small coaster or napkin for condensation.

NARAN mezcal (or other joven mezcal)

fresh pink grapefruit juice

fresh lime juice

fresh orange juice

agave syrup (100% pure)

ice (for shaking)

large ice cube or ice for serving

Himalayan pink salt (coarse)

granulated sugar (optional, for balance with salt)

lime wedge (for rimming and garnish)

thin grapefruit wheel or twist (for garnish)

Pour the Himalayan pink salt onto a small flat dish. Run the lime wedge around the outside rim of a highball or Collins glass to moisten it, then gently dip and rotate the rim into the salt so it adheres in an even band. Tap off any excess.

Prepare glass rim

Fill a cocktail shaker halfway with ice. Add 2 oz Sauza Reposado tequila, 3 oz fresh grapefruit juice, 0.5 oz fresh lime juice and, if you prefer slightly sweeter, 0.5 tsp simple syrup. Secure the shaker lid.

Combine base

Shake vigorously for about 10-12 seconds until the shaker is well chilled and slightly frosted. This chills and lightly aerates the grapefruit juice for brightness.

Shake

Fill the salt-rimmed glass with large ice cubes (about 1 cup). Strain the shaken mixture into the prepared glass.

Build the drink

Top the cocktail with 2 oz chilled seltzer to add effervescence. Gently stir once with a bar spoon to integrate without flattening the bubbles.

Top and finish

Garnish with a grapefruit wedge on the rim or a thin grapefruit wheel floated on top. Serve immediately with a straw if desired.

Garnish and serve

Sauza Reposado tequila

fresh grapefruit juice

simple syrup (optional, 1:1)

plain seltzer (chilled)

ice (large cubes or crushed)

fresh grapefruit wedge (for garnish)

Himalayan pink salt (fine or lightly crushed)

lime wedge (for moistening rim)

Choose a highball glass (10–12 oz) or rocks glass. Rub the cut side of the lime or grapefruit wedge around the rim of the glass to moisten it evenly.

Prepare glass

Pour the pink Himalayan sea salt onto a small plate. Invert the moistened glass and gently press and twist the rim into the salt until the rim is evenly coated. Tap lightly to remove excess salt.

Salt the rim

Fill the prepared glass about three-quarters full with ice cubes (approximately 1 cup).

Add ice

Measure and pour 2 oz grapefruit vodka into the glass over the ice, then add 4 oz fresh grapefruit juice.

Build the cocktail

Stir gently with a bar spoon or stirrer for about 10–15 seconds to combine and chill the drink without overly diluting it.

Stir

Garnish with a grapefruit slice on the rim or floated in the glass if desired. Serve immediately.

Deep Eddy grapefruit vodka (or grapefruit vodka)

ice cubes

pink Himalayan sea salt (for rim)

lime or grapefruit wedge (for wetting rim)

grapefruit slice (garnish, optional)

Place a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to chill it.

Chill glass

Add 2 oz Smirnoff vodka, 1 oz sour apple liqueur, 0.25 oz fresh lemon juice, and 0.25 oz simple syrup into a cocktail shaker.

Combine ingredients

Fill the shaker with ice (about 1 cup) so the liquid is fully chilled. Secure the lid and shake vigorously for 12–15 seconds until the shaker exterior is frosty and well chilled.

Add ice and shake

Empty the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer (or just a Hawthorne if no fine strainer is available) to remove ice shards.

Drop one maraschino cherry into the drink or place it on a cocktail pick and rest it on the rim.

Add cherry

If using, express a lemon twist over the surface to release oils and either drop it in or hang an apple slice on the rim for visual appeal.

Optional finish

Smirnoff vodka

Sour apple liqueur (e.g., Sour Apple Pucker or Sour Apple Schnapps)

Simple syrup

Maraschino cherry (or brandied/cherry preserve)

Lemon twist or thin apple slice (optional)

Place a chilled coupe or martini glass in the freezer for at least 5 minutes, or fill with ice water while you prepare the cocktail to ensure the Fleurtini is served cold and maintains effervescence when topped with champagne.

In a cocktail shaker, add 6 ice cubes, 1.5 oz Smirnoff (or neutral) vodka, 0.5 oz raspberry-flavored vodka (Smirnoff Raspberry), 0.5 oz framboise (raspberry liqueur), 0.5 oz fresh lime juice, and 1 oz cranberry juice. If you prefer a sweeter cocktail, add 0.25 oz simple syrup.

Combine base spirits and mixers

Secure the shaker lid and shake vigorously for 10–12 seconds until the shaker is well-chilled and slightly frosted. This both chills and lightly dilutes the mix for balance.

Remove the chilled glass from the freezer or dump the ice water. If you like, place two fresh raspberries on a cocktail pick or drop them into the bottom of the glass. Add a lime wheel or twist for garnish to the rim.

Prep glass and garnish

Double-strain the shaken mixture into the chilled coupe or martini glass using a Hawthorne strainer and fine mesh strainer to catch small ice shards and any raspberry seeds, leaving the raspberries in the glass if using them as garnish.

Strain into glass

Carefully top the cocktail with 2 oz chilled champagne or dry sparkling wine. Pour gently down the side of the glass to preserve bubbles and avoid excessive foaming.

Top with champagne

Garnish with the lime wheel/twist on the rim and the raspberries in the drink or on a pick across the glass. Serve immediately while the champagne is effervescent.