Bulles

Esprits de la Maison

Gold Rush

Cognac Daiquiri

Giblet

French 75

Gimlet

Le Sunrise

Choix du Barman

Re-Fresca

Coast 32/50 Kolsch

Munkle Brune

Torpedo IPA

Kronenbourg Lager

Txopinondo Cider

Le Marchand

Grand Cidre

Parisian Negroni

L'ouvrier

G-Love

Bon Vivant

Pierre Ferrand 1840

Pierre Ferrand 'Ambre'

Napoleon Armagnac

Place 2 champagne flutes or coupe glasses in the refrigerator or freezer for 10–15 minutes so they are nicely chilled when served.

Chill glassware

Using a vegetable peeler or small paring knife, cut two long thin strips of orange peel (avoid too much white pith). Wash mint and raspberries (or slice strawberries) and pat dry.

Prepare garnishes

In a small mixing glass or measuring cup, combine the orange liqueur (1 Tbsp), fresh lemon juice (1 tsp) and simple syrup (1 tsp). If using elderflower liqueur, add 1/2 tsp here. Stir once or twice to combine.

Combine base flavors

Carefully pour 3/4 cup (about half of the 1.5 cups total) of the chilled sparkling wine into the mixing vessel with the liqueur mixture. Stir gently with a bar spoon one slow turn — do not shake to preserve bubbles.

Add sparkling wine

Taste the mixture and, if desired, add the optional dash of bitters. Adjust sweetness with another 1/4–1/2 tsp simple syrup if needed. The resulting mixture should be bright, slightly sweet and aromatic.

Taste and finish

Pour equal amounts of the mixture into two chilled flutes (about 3/4 cup each total volume per glass including added sparkling wine). Top each glass with the remaining sparkling wine poured slowly down the side to preserve carbonation, dividing the remaining 3/4 cup evenly between the two glasses.

Assemble

Float two raspberries (or slices of strawberry) in each glass. Twist an orange peel over each glass to release oils, then drop it in as a curl. Slap the mint gently between your palms to release aroma and tuck the leaves into the glass or onto the rim. Serve immediately while effervescent.

Garnish and serve

Non-alcoholic: Replace sparkling wine with high-quality chilled sparkling white grape juice or non-alcoholic sparkling wine and omit liqueurs. For more citrus brightness, add an extra 1/4 tsp lemon juice. For a sweeter, fruitier profile, muddle one raspberry with the liqueur before adding the sparkling wine.

dry sparkling wine (Champagne, Cava, Prosecco or similar)

orange liqueur (Cointreau or triple sec)

fresh lemon juice

simple syrup (1:1 sugar to water) or honey syrup

thin orange peel (long strip) or orange twist

fresh mint leaves

fresh raspberry or strawberry slice

elderflower liqueur (St-Germain) — optional, for floral note

bitters (orange or aromatic) — optional

In a clean 1-quart (or larger) bottle or pitcher, pour the vodka (6 oz), gin (6 oz), tequila (6 oz), white rum (6 oz), bourbon (6 oz) and rye whiskey (6 oz). This creates the multi-spirit 'Esprits de la Maison' house blend.

Combine spirits

Gently roll or stir the bottle/pitcher to marry the spirits. No shaking is necessary. Seal and store in the refrigerator until ready to mix; the blend will keep for several weeks chilled.

For each cocktail: in a mixing pitcher or cocktail shaker filled halfway with ice, add 3 oz of the prepared house blend, 1 oz fresh lemon juice, 1/2 oz fresh lime juice, and 1 oz simple syrup. (For all 4 cocktails at once: use 12 oz house blend, 4 oz lemon juice, 2 oz lime juice, 4 oz simple syrup.)

Measure and combine

Add 3 dashes Angostura bitters and 2 dashes orange bitters per cocktail (or for a 4-cocktail batch add 12 dashes Angostura and 8 dashes orange). The bitters add aromatic depth to balance the wide range of spirits.

Add bitters

Cap the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled. If using a mixing pitcher, stir for 20–30 seconds to chill and dilute slightly, then strain into a clean shaker with fresh ice and give a quick 5–7 second shake.

Shake

Strain each cocktail over one large ice cube in a rocks glass. Top each with 2 oz club soda to lift and lighten the drink (for a party you can pre-batch and top glasses individually).

Serve

Express a lemon twist over the drink to release oils, then drop a lemon wheel or twist into the glass. Optionally, add a short cocktail pick with a citrus twist.

Garnish

Strength adjustment: The house blend is high-proof when all spirits are combined. To lower ABV per serving, use 2 oz house blend per cocktail and increase citrus/syrup and soda slightly, or add more club soda to taste.

Batching: To batch for a larger crowd, keep the same ratios: 1 part each spirit for the base; for each 3 oz of base used per drink, add 1.5 oz total citrus + sweetener + bitters proportionally, then top with soda when serving.

Make-ahead: The house blend can be prepared days ahead. Citrus juice and simple syrup are best fresh; store them refrigerated up to 72 hours.

Vodka

Tequila (blanco)

White rum

Bourbon

Rye whiskey

Fresh lemon juice

Fresh lime juice

Simple syrup (1:1)

Angostura bitters

Orange bitters

Club soda

Lemon wheels or twists

Ice (large cubes)

Combine equal parts honey and very hot water (for these proportions, use 3/4 oz honey and 3/4 oz hot water) and stir until fully dissolved. Let cool to room temperature before using. You can make a larger batch (1:1) and store refrigerated up to 2 weeks.

Make honey syrup (if you don't have it ready)

In a cocktail shaker, add 2 oz bourbon (or rye), 3/4 oz fresh lemon juice (about half a medium lemon), and 3/4 oz honey syrup.

Combine ingredients

Fill the shaker with ice (about 1 cup) and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the outside is frosty. This dilutes and chills the drink appropriately and helps integrate the honey syrup.

Add ice and shake

Double strain (or fine-strain) the cocktail into a chilled rocks glass over a large ice cube or into a chilled coupe without ice, depending on preference. If serving on the rocks, add 1 cup of fresh ice to the glass before pouring.

Strain and serve

Express a lemon twist over the drink to release oils, rub the rim with the twist and drop it in (or float a thin lemon wheel). Serve immediately.

Garnish and finish

Bourbon or rye whiskey

Honey syrup (1:1 honey to hot water)

Ice (for shaking)

Ice (for serving, optional)

Lemon twist or wheel (garnish)

Place the serving glass in the freezer for a few minutes or fill it with ice and water while you prepare the cocktail to chill the glass.

Chill glass

In a cocktail shaker, pour 2 oz Cognac, 0.75 oz freshly squeezed lime juice, and 0.5 oz simple syrup.

Fill the shaker with ice (about 4 oz worth, or enough to three-quarters fill the shaker).

Add ice

Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker becomes well chilled and the liquid is properly diluted and aerated.

If you chilled the glass with ice and water, discard the ice water now so the glass is dry and chilled.

Empty glass

Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and/or fine strainer to catch ice shards and pulp.

Strain

Express a lime twist over the drink (optional) and drop a lime wheel or twist onto the rim or into the cocktail. Serve immediately.

Adjust sweetness to taste: if you prefer a sweeter daiquiri, increase simple syrup to 0.75–1 oz. For a tarter drink, reduce lime juice slightly or use 0.5 oz syrup.

Use fresh lime juice — bottled juice will produce a noticeably inferior flavor.

Cognac substitution: a VS or VSOP is best for balance; an XO will be richer and more expensive but works if you want a more luxurious profile.

VSOP Cognac (or good-quality Cognac)

Simple syrup (1:1 sugar to water)

Lime wheel or twist (garnish)

Cocktail shaker

Strainer (Hawthorne or fine)

Jigger or measuring tool

Chilled coupe or Nick & Nora glass

Rub the lime wedge around the outer rim of a rocks or coupe glass. Spread the granulated sugar on a small plate and gently press the moistened rim into the sugar to create an even sugared rim. Set the glass aside.

Prepare glass

Add the blanco tequila, fresh lime juice, and simple syrup to a cocktail shaker. Fill the shaker with ice (about 3/4 full).

Mix cocktail

Secure the shaker lid and shake vigorously for 10–15 seconds until the shaker is cold and well-chilled.

Double-strain (or fine mesh strain) the cocktail into the prepared glass over fresh ice if serving on the rocks, or neat if serving up. Garnish with the remaining lime wedge on the rim.

Taste and adjust sweetness by adding 1/4 oz more simple syrup if too tart, or reduce syrup for a drier drink. For a slightly smoky note, substitute up to 0.5 oz reposado tequila for part of the blanco.

Optional adjustments

blanco tequila

fresh lime juice

simple syrup (1:1 sugar to water)

granulated sugar (for glass rim)

lime wedge (for rimming and garnish)

Place a champagne flute in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to ensure the glass is chilled.

In a cocktail shaker, add the gin, fresh lemon juice, and simple syrup. Fill the shaker about two-thirds full with ice.

Combine base ingredients

Secure the shaker lid and shake vigorously for 10–15 seconds, until the outside of the shaker becomes very cold. This chills and slightly dilutes the mixture.

Discard ice or water from the chilled flute. Double-strain the shaken mixture into the chilled champagne flute using a Hawthorne strainer and, if available, a fine mesh strainer to catch any pulp or small ice shards.

Gently top the strained cocktail with 3 oz of chilled Champagne or a dry sparkling wine. Pour slowly down the side of the glass to preserve effervescence and avoid overflow.

Top with bubbles

Express the oils of a lemon twist over the surface by holding the twist skin-side down and giving it a quick pinch. Rub the twist around the rim of the flute if desired, then drop it into the glass as a garnish. Serve immediately.

London dry gin

Champagne or dry sparkling wine

Lemon twist (garnish)

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

Combine equal parts granulated sugar and water in a small saucepan (e.g., 1/2 cup each). Heat gently, stirring until sugar dissolves. Remove from heat and cool. Store leftover syrup in refrigerator.

Make simple syrup (if not ready)

Add 2 oz vodka, 0.75 oz fresh lime juice, and 0.75 oz simple syrup to a cocktail shaker.

Fill the shaker with ice (about 1 cup) to properly chill and dilute the drink.

Shake vigorously for 10–15 seconds until the shaker is cold to the touch. This integrates ingredients and produces slight dilution for balance.

Dump the ice or water from the chilled glass. Strain the cocktail into the chilled glass using the shaker's strainer. For a silkier texture, double-strain through a fine strainer to remove ice shards and any pulp.

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

Serve immediately. Drink should be bright, tart, and slightly sweet with a clean vodka backbone. Adjust future pours by increasing or decreasing simple syrup to taste.

vodka

lime wheel or wedge (for garnish)

cocktail shaker

jigger or measuring tool

fine strainer (optional)

martini or coupe glass

Chill a highball or Collins glass by filling it with ice and setting it aside while you mix the cocktail (about 1–2 minutes). Discard or reuse the ice used for chilling before serving.

In a cocktail shaker, add 2 oz tequila, 4 oz fresh orange juice, 0.5 oz fresh lime juice, 0.5 oz simple syrup, and 2 dashes Angostura bitters. Fill the shaker with ice (about 3/4 full).

Mix base

Secure the shaker lid and shake vigorously for 10–12 seconds, until the shaker is well chilled and slightly frosted on the outside.

Discard the chilling ice from the glass and fill the glass with fresh ice (about 1 cup). Strain the shaken mixture into the prepared glass over the fresh ice, leaving a little space at the top for the grenadine.

Strain over fresh ice

Slowly pour 0.5 oz grenadine down the inside edge of the glass or gently over the back of a bar spoon so it sinks to the bottom and creates a layered gradient (the "sunrise"). Do not stir after adding grenadine.

Add grenadine for sunrise effect

Garnish with an orange wheel on the rim and a maraschino cherry on top (if using). Serve immediately with a straw so the drinker can gently mix if desired.

Tequila (silver or reposado)

Fresh orange juice

Grenadine

Orange wheel (for garnish)

Maraschino cherry (optional garnish)

Add cognac, dry vermouth, apricot liqueur, fresh lemon juice, simple syrup and 2 dashes of Angostura bitters into a cocktail shaker.

Fill the shaker with enough ice to come about three-quarters of the way up the shaker (large cubes or crushed ice both work; large cubes chill more slowly and dilute less).

Shake vigorously for 12–15 seconds until the shaker is cold to the touch and the outside has condensation, indicating proper chilling and slight dilution.

If desired, chill a coupe or Nick & Nora glass by placing it in the freezer for a few minutes or filling it with ice water while you shake. Discard the ice water before straining.

Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to catch small ice shards and citrus pulp for a silky texture.

Double strain

Hold a lemon twist over the served cocktail and gently squeeze/express the peel to release the oils across the surface of the drink, then rub the twist around the rim of the glass for added aroma.

Express lemon oil

Drop the lemon twist into the cocktail or perch it on the rim. Optionally add a maraschino cherry on a pick for a slightly sweeter finish and classic presentation.

Serve immediately while cold. Advise drinker that this is a spirit-forward, slightly fruity, aromatic cocktail balancing cognac warmth with apricot sweetness and a bright lemon lift.

cognac (VS or VSOP)

dry vermouth

apricot liqueur (e.g., Apricot Brandy or Apricot liqueur)

simple syrup (1:1)

lemon twist

maraschino cherry (optional)

Using a citrus juicer or by hand, juice enough limes to yield 0.75 cups (about 6–8 limes) and grapefruit to yield 0.5 cups (about 1 medium grapefruit). Strain the juices through a fine mesh sieve into a measuring cup to remove pulp and seeds.

Juice the fruit

If making simple syrup: combine equal parts granulated sugar and water (for this recipe 0.5 cups sugar + 0.5 cups water) in a small saucepan. Heat over medium, stirring until sugar dissolves, then cool to room temperature. For speed, use 0.5 cups prepared 1:1 simple syrup.

Make or measure simple syrup

Place the 20 fresh mint leaves in a large pitcher. Add the strained lime and grapefruit juices and the 0.5 cup simple syrup. Using a wooden spoon or muddler, gently muddle the mint leaves about 8–10 times — press just enough to bruise the leaves and release aromatic oils without shredding them.

Muddle the mint

Add 1 cup blanco tequila and 0.25 cup elderflower liqueur (if using) to the pitcher with the citrus-mint mixture. Stir well to combine.

Taste the mixture. If it’s too tart, add up to 1–2 tablespoons (15–30 ml) more simple syrup. If it’s too sweet, add a splash more grapefruit or lime juice. Once balanced, refrigerate the mixture for at least 20 minutes to let flavors meld, or proceed immediately with ice for a slightly brighter profile.

Chill and balance

Just before serving, add 2 cups chilled club soda or sparkling water to the pitcher and stir gently to preserve carbonation.

Add effervescence

Fill six highball or Collins glasses with ice (about 1/2 cup ice per glass; total ~3 cups). If desired, rim the glasses with a little lime juice and fine sugar before adding ice.

Prepare glasses

Pour the Re-Fresca mixture over the ice, distributing evenly (about 6–6.5 ounces per glass). Garnish each glass with a grapefruit slice, a lime wheel, and a mint sprig. Gently slap the mint sprig between your palms before garnishing to release aroma.

Pour and garnish

Serve immediately while soda is still bubbly. Provide optional extra simple syrup and extra lime wedges for guests who prefer sweeter or tarter drinks.