Signature Cocktails Recipe

Prepare smoked simple syrup ahead: combine equal parts granulated sugar and water in a saucepan, warm until sugar dissolves. Remove from heat and capture smoke by briefly covering the pot with a smoking gun or exposing the hot syrup to wood smoke (apple or hickory) for 30–60 seconds; strain and cool. Keep refrigerated.

In an Old Fashioned glass, add 0.5 oz smoked simple syrup and 3 dashes Angostura bitters. Stir briefly to combine.

Add 2 oz rye whiskey to the glass and stir gently for 20–30 seconds to chill and dilute slightly.

Place one large ice cube in the glass. Express the orange peel by holding it over the glass, skin side down, and giving it a firm squeeze to release oils, then rub peel around rim and drop into the drink as garnish.

Optionally, for extra smoky presentation, briefly trap a small amount of smoke in the glass before placing the final ice cube and serving (use a smoking cloche or smoking gun). Serve immediately.

Make cucumber-basil syrup (can be made ahead)

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat; stir until sugar dissolves. Add 1 peeled, chopped cucumber and a handful (about 10) fresh basil leaves, simmer gently for 5 minutes. Remove from heat, cool to room temperature, then strain through a fine mesh sieve, pressing solids to extract liquid. Chill syrup and use within 1 week.

In a cocktail shaker, add 2 oz gin, 0.75 oz fresh lime juice, and 0.75 oz chilled cucumber-basil syrup.

Add ice to the shaker until about two-thirds full. Shake vigorously for 10–12 seconds until well chilled.

Double-strain into a chilled coupe or rocks glass filled with fresh ice using a Hawthorne and fine mesh strainer to remove small cucumber/basil bits.

Garnish with a long cucumber ribbon twisted into the glass and a small basil leaf. Serve immediately.

Make raspberry syrup (if not ready-made)

Simmer 1 cup raspberries with 1 cup sugar and 1/2 cup water for 5 minutes, mash berries, then strain and cool. Chill before using.

In a shaker, combine 1.5 oz gin, 0.5 oz fresh lemon juice, 0.75 oz raspberry syrup, and 0.5 egg white (if using). Dry-shake (no ice) vigorously for 15 seconds to build foam.

Add ice to the shaker and shake again for 8–10 seconds to chill.

Strain into a chilled Collins glass or flute. Top with 2 oz chilled club soda or Prosecco, pouring gently to preserve foam.

Garnish with 2–3 fresh raspberries on a pick or floated on the foam. Serve immediately.