Red Bank

Domaine De

Cîroc

Cazadores

Cîroc Peach

Remy Martin V.S.O.P

Kettle One

Cazadores Blanco

BULLETPROOF

HEINEKEN ZERO

BENJAMIN BRIDGE PIQUETTE ZERO

SODA

JUICE

BLOOD ORANGE MULE

LEMONADE

BLUEBERRY NOJITO

AMARETTO SOUR

PEARITY

SOUR CHERRY GIN NEGRONI

PIMMS NO.102

PEACH COBBLER

TORONTO

BANANA BREAD OLD FASHIONED

HAVANA AFFAIR

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Chill glass

In a cocktail shaker, pour 2 oz bourbon, 0.5 oz Campari, 0.75 oz sweet vermouth, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Measure and combine

Add a generous scoop of ice (about 1 cup) to the shaker. Secure the lid and shake vigorously for 12–15 seconds, until the outside of the shaker feels very cold and the mixture is well chilled and slightly diluted.

Add ice and shake

Discard the ice or water from the chilled glass. Double-strain the shaken cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any pulp.

Prepare glass and strain

Express the oils from an orange twist over the surface of the cocktail by holding the twist about 3–4 inches above the drink and giving it a quick squeeze so the oils spray across the top. Rub the twist around the rim if desired, then drop it into the drink. Serve immediately.

Garnish and serve

Bourbon

Campari

Sweet vermouth

Fresh lemon juice

Simple syrup (1:1)

Angostura bitters

Orange twist (garnish)

Pat pork tenderloins dry with paper towels. Trim silver skin if present. Season all over with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Prepare and season

Heat a heavy ovenproof skillet over medium-high heat until hot. Add 2 tbs olive oil. When the oil shimmers, add the tenderloins and sear without moving for 2–3 minutes until a deep golden crust forms. Turn and sear the other sides for 2 minutes. Add 1 tbs unsalted butter to the pan and spoon melted butter over the tenderloins for 30 seconds.

Sear

Preheat oven to 400°F (200°C) if not already. Transfer skillet with tenderloins to the oven and roast until internal temperature reaches 140°F (60°C) for medium — about 10–12 minutes depending on thickness. Remove from oven and transfer meat to a cutting board; tent loosely with foil and rest 8–10 minutes (carryover will bring temperature to about 145°F).

Roast

Using the same skillet with browned fond (remove any large excess fat, leaving ~1 tbs), place over medium heat. Add the minced shallots and sauté for 1.5–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant; do not brown.

Sauté aromatics

Pour in 1 cup dry red wine and scrape up all browned bits from the pan with a wooden spoon. Increase heat to medium-high and simmer until the wine is reduced by about half, 4–6 minutes.

Deglaze

Stir in 1 cup low-sodium chicken or pork stock, 2 tbs Dijon mustard, 1 tsp honey, and 3 thyme sprigs. Simmer until the sauce reduces by about one-third, about 6–8 minutes.

Add stock and mustard

Lower heat to low, remove thyme sprigs, and whisk in 2 tbs cold cubed unsalted butter one piece at a time to slightly thicken and shine the sauce. Stir in 2 tbs heavy cream to round flavor, taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm.

Finish the sauce

Place peeled and cut Yukon Gold potatoes (about 1.5 lb) in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes. Drain thoroughly.

Cook potatoes

Warm 3 tbs unsalted butter and 3/4 cup whole milk together (do not boil). Push potatoes through a ricer or mash until smooth. Gradually stir in warm milk and butter until silky and at desired consistency. Season with 3/4 tsp salt and 1/4 tsp white or black pepper. Keep warm.

Mash and finish

Bring a pot of salted water to a boil. Add 8 oz haricot verts and blanch for 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

Blanch

In a skillet over medium heat add 1 tsp olive oil and the blanched beans. Toss for 1–2 minutes to warm through. Remove from heat and toss with 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.

Finish

Slice the rested pork tenderloins into 1/2-inch medallions on a slight diagonal. Spoon a smear of potato purée onto each plate, fan 4–5 medallions of pork across the purée, and arrange a small handful of haricot verts alongside.

Generously spoon the Dijon–red wine pan sauce over the pork medallions and around the plate. Scatter 1 tbs fresh thyme leaves and microgreens (optional) over the dish for aroma and color. Serve immediately.

pork tenderloin

kosher salt

black pepper, freshly ground

olive oil

unsalted butter

shallots, finely minced

garlic cloves, minced

Dijon mustard

red wine (dry, e.g., Pinot Noir or Merlot)

low-sodium chicken or pork stock

heavy cream

fresh thyme sprigs

cold unsalted butter (for mounting sauce), cubed

honey

salt

Yukon Gold potatoes, peeled and cut into 1-inch pieces

whole milk

white pepper or black pepper

haricot verts or thin green beans, trimmed

lemon zest

black pepper

fresh thyme leaves

microgreens (optional)

If serving on the rocks, fill a rocks or highball glass with 3 ice cubes and set aside. For a chilled straight-up serve, chill the glass in the freezer or fill with ice and water while preparing the cocktail, then discard before straining.

Prepare glass

Using a jigger, measure 2 oz Cîroc vodka, 0.75 oz fresh lime juice, and 0.5 oz simple syrup into a cocktail shaker.

Measure ingredients

Add about 6 ice cubes to the shaker. Secure the lid and shake vigorously for 10–12 seconds until the outside of the shaker becomes frosty and the contents are well chilled and slightly diluted.

Place a strainer over the shaker and strain the cocktail into the prepared glass over fresh ice if serving on the rocks, or double-strain into the chilled glass for a straight-up presentation.

Strain and serve

If you prefer a longer, lighter drink, top the strained cocktail with about 1 oz club soda and gently stir once to combine.

Optional lengthen

Garnish with a lime wheel or wedge on the rim or floated on top. Serve immediately.

Garnish and finish

Use the jigger to measure spirits and mixers accurately. Use the citrus juicer to extract fresh lime juice for best flavor. Use the shaker and strainer as described above. Chill or prepare the glass as directed.

Cîroc vodka (plain/neutral)

Fresh lime juice

Simple syrup (1:1 sugar to water)

Ice (for shaking)

Ice (for serving)

Club soda (optional, for a longer version)

Lime wheel or wedge (garnish)

Cocktail shaker

Hawthorne strainer (or built-in shaker strainer)

Jigger or measuring tool

Highball or rocks glass

Citrus juicer or reamer

Rub the grapefruit wedge around the rim of an old-fashioned glass. Pour the coarse salt or Tajín onto a small plate and press the wet rim into it to coat. Set the glass aside.

Rim the glass

Fill the prepared glass with cubed ice and set aside so it stays chilled while you mix the drink.

In a cocktail shaker, add the jalapeño slice and cilantro leaves. Gently muddle 6–8 times — enough to release oils and aroma but not so much that the cilantro becomes pulverized and bitter.

Add the reposado tequila (3 oz), fresh lime juice (1 oz), fresh grapefruit juice (1 oz), orange liqueur (0.5 oz), and agave syrup (0.25 oz) to the shaker.

Add 2 dashes of Angostura bitters to the shaker to add depth and a touch of aromatic spice.

Fill the shaker with ice until about two-thirds full. Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker is cold and slightly frosted.

Double-strain the cocktail into the chilled, rimmed old-fashioned glass over the fresh ice using a cocktail strainer and a fine mesh strainer to catch small bits of jalapeño and cilantro.

Garnish with a grapefruit wedge or expressed grapefruit peel (run the peel around the rim and squeeze over the drink to express oils) and a small cilantro sprig. If you like more heat, float an additional thin jalapeño round on top.

Serve immediately. Taste and adjust: if the drink is too tart, add another 1/4 oz agave; if too sweet, add a splash more lime (about 1/4 oz).

reposado tequila

fresh lime juice

fresh grapefruit juice

orange liqueur (Cointreau or triple sec)

agave syrup (adjust to taste)

fresh jalapeño slice (seeded for less heat)

fresh cilantro leaves

coarse salt or Tajín for rim

ice (cubed)

grapefruit wedge or peel

small cilantro sprig

Chill a coupe or a rocks glass by filling it with ice water while you build the cocktail (about 2–3 minutes). Drain before pouring.

In a cocktail shaker, add 2 oz Cîroc Peach vodka, 0.5 oz peach schnapps, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, 2 oz white cranberry juice, and 0.5 oz peach purée. Add a generous handful of ice (about 1 cup).

Combine ingredients

Seal the shaker and shake vigorously for 12–15 seconds until the shaker is well chilled and the outside is frosty. This properly chills and dilutes the cocktail and integrates the purée.

Shake

Double-strain the mixture into the chilled coupe or a rocks glass filled with fresh ice (use a Hawthorne strainer and a fine mesh strainer to catch any pulp).

Strain

If you prefer a lighter, slightly effervescent drink, top with about 1 oz club soda. Gently stir once to combine.

Top (optional)

Garnish with a fresh peach slice on the rim and a mint sprig tucked beside it. Serve immediately.

Cîroc Peach vodka (or premium peach-flavored vodka)

Peach schnapps

White cranberry juice

Peach purée (or ripe peach mashed)

Ice (for shaking and serving)

Club soda (optional, for a lighter finish)

Fresh peach slice (garnish)

Mint sprig (garnish, optional)

Place a rocks glass in the freezer for several minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cool.

In a cocktail shaker, add 2 oz Rémy Martin V.S.O.P Cognac, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes of orange bitters.

Fill the shaker with ice (enough to nearly fill). Secure the lid and shake vigorously for 10–12 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly diluted.

Discard the chilling ice water from the rocks glass if used and add a large ice cube or sphere to the glass (optional) or leave it empty if you prefer the drink slightly more chilled.

Prepare serving glass

Double-strain the contents of the shaker into the prepared rocks glass over the large ice cube (or into the chilled glass without ice for a neat presentation). Using a fine strainer will remove any small ice shards and citrus pulp for a smooth finish.

Express the oils of a lemon twist over the surface of the drink by holding the twist skin-side down and giving it a quick, tight fold. Rub the twist around the rim of the glass, then drop it into the drink as garnish.

Serve immediately. Sip slowly to appreciate the Cognac's layered flavors — dried fruit, spices, and delicate oak — enhanced by the citrus brightness and gentle sweetness.

Serve

Rémy Martin V.S.O.P Cognac

Orange bitters

Large ice cube or ice sphere (optional, for serving)

Lemon twist (garnish)

Select a highball or Collins glass and add 4–6 fresh mint leaves to the bottom. Gently clap the mint between your palms once to release aromatics, then add the leaves to the glass. Do not over-muddle; you only want a light release of oils.

Prepare glass and mint

Pour 2 oz Ketel One vodka, 0.75 oz fresh lime juice, and 0.5 oz simple syrup directly into the glass over the mint leaves.

Add spirits and citrus

Add roughly 1 cup of cubed ice to fill the glass about three-quarters full. Using a bar spoon, gently stir the mixture 8–10 times to chill and integrate the ingredients while lifting the mint aroma through the drink.

Add ice and lightly stir

Finish by topping with 1.5 oz cold club soda. Give one gentle stir to combine, taking care not to bruise the mint further.

Top with soda

Garnish with a lime wheel or wedge on the rim and a small sprig of mint tucked into the top of the drink. Serve immediately with a straw if desired.

Ketel One vodka

Cold club soda

Fresh mint leaves

Ice (cubed)

If you prefer a salted or tajín rim, run a lime wedge around the rim of a rocks or coupe glass. Spread salt or tajín on a small plate and dip the glass rim to coat. Fill the glass with a large ice cube or leave empty if serving up.

Prepare glass (optional)

In a cocktail shaker, add 2 oz Cazadores Blanco tequila, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 0.5 oz orange liqueur, and 0.5 oz fresh grapefruit juice (if using). Add 1 dash bitters if desired.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until very cold and the shaker is frosty.

Double-strain the cocktail into the prepared glass over fresh ice if serving on the rocks, or strain into the chilled glass without ice for a 'up' presentation.

Garnish with a lime wheel or wedge on the rim. Serve immediately. Taste and adjust next time by increasing agave for more sweetness, lime for more tartness, or grapefruit for extra brightness.

Finish and serve

Cazadores Blanco tequila

Agave syrup (1:1 agave to water)

Orange liqueur (Cointreau or Triple Sec)

Fresh grapefruit juice (optional for brightness)

Bitters (Angostura or grapefruit bitters, optional)

Lime wheel or wedge

Salt or tajín (optional rim)

If using an egg white, separate the white and measure 0.5 oz (about half a small egg white). For a vegan alternative, measure 0.5 oz aquafaba. Chill a coupe or nick & nora glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Prepare ingredients

In a cocktail shaker, combine 2 oz bourbon, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 1 oz cold-brew coffee, 0.25 oz coffee liqueur (if using), 0.5 oz egg white (or aquafaba) and 2 dashes Angostura bitters. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and create a rich foam.

Dry shake

Add 4–6 ice cubes to the shaker and shake hard for another 15–20 seconds until the outside of the shaker is frosty and well-chilled. This chills and dilutes the drink and builds a silky texture.

Wet shake

Discard ice from the chilled glass if used. Double strain the cocktail into the chilled coupe or rocks glass using both the shaker strainer and a fine mesh or tea strainer to remove ice shards and ensure a smooth foam.

Double strain and serve

Allow the foam to settle for 5–10 seconds, then garnish with a single coffee bean or a thin lemon twist expressed over the surface (rub the peel around the rim and drop or rest it on the foam). Serve immediately.

Red Bank

Domaine De

Cîroc

Cazadores

Cîroc Peach

Remy Martin V.s.o.p

Kettle One

Cazadores Blanco

Bulletproof

Heineken Zero

Benjamin Bridge Piquette Zero

Soda

Juice

Blood Orange Mule

Lemonade

Blueberry Nojito

Amaretto Sour

Pearity

Sour Cherry Gin Negroni

Pimms No.102

Peach Cobbler

Toronto

Banana Bread Old Fashioned

Havana Affair