Cocktails Recipe

Make the cocktail

Fill a Collins or highball glass with ice (about 1 cup). In a shaker, combine 2 oz vodka, 0.5 oz fresh lemon juice, and 0.5 oz simple syrup. Add a handful of ice to the shaker, shake vigorously 8–10 seconds until well chilled, then strain over the prepared glass. Top with 2 oz club soda and gently stir once to combine.

Garnish and serve

Float a lemon wheel on top or drop it inside the glass. Serve immediately with a straw or stirring stick.

Dry shake (if using egg white)

If using egg white, combine 2 oz bourbon/rye, 0.75 oz fresh lemon juice, 0.75 oz simple syrup, and 0.5 oz egg white in a shaker without ice. Dry shake vigorously 10–15 seconds to emulsify and create foam.

Shake with ice

Add ice to the shaker and shake again vigorously 8–10 seconds until chilled. Double strain into an old-fashioned glass over fresh ice (or serve neat in a coupe if preferred).

Finish

Add two dashes of Angostura bitters on the foam (if egg white used) or on top of the drink, and garnish with a lemon twist. Serve immediately.

Shake

In a shaker combine 2 oz gin, 0.75 oz fresh lemon juice, and 0.5 oz simple syrup with ice. Shake vigorously 8–10 seconds until well chilled.

Serve

Strain into a Collins glass filled with fresh ice, top with 2 oz club soda, and gently stir once. Garnish with a lemon wheel and serve.

Prepare

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves and the mixture is clear. Remove from heat and cool to room temperature. Transfer to a bottle and refrigerate up to 2 weeks. Use 0.5–0.75 oz per cocktail as listed above.