Eagle Rare

J Henry

Basil Hayden’s

Woodford Reserve

Vietti Moscato D’asti

Lamarca Prosecco

Starlight Mocktail

Jaillance Cuvee Sparkling Rosé Brut

Moet & Chandon Champagne

Strawberry Hibiscus Margarita

Madison Sunset

Fall Daiquiri

Wisco Bramble

Lavender Lemon Drop

Sokol Blosser Pinot Noir

Smoke Infused Old Fashioned

Rare Manhattan

Albert Bichot Pinot Noir

Finca El Origen Malbec

Seghesio Zinfandel

Chateau Saint-Sulpice Merlot Blend

Lapostolle Cabernet Sauvignon

Caymus Cabernet Sauvignon

Elijah Craig Small Batch

Place a rocks glass on the counter. Add the simple syrup (0.25 oz) to the glass, then add 2 dashes of Angostura bitters and 1 dash of orange bitters (optional).

Build

Pour 2 oz Eagle Rare bourbon into the glass over the syrup and bitters.

Add whiskey

Add a large ice cube or several ice cubes to the glass. Stir gently with a bar spoon for about 20–30 seconds (15–20 full turns) to chill and dilute slightly, until the glass is cold and the drink is integrated.

Stir and chill

Hold an orange peel over the glass, skin side down, and gently squeeze to express the oils over the drink. Run the peel around the rim, then drop it into the glass. Optionally, add a Luxardo or maraschino cherry on a pick.

Express garnish

Serve immediately. Enjoy slowly to appreciate the Eagle Rare's aromatics and flavors.

Eagle Rare bourbon

Simple syrup (1:1 sugar to water)

Angostura bitters

Orange bitters (optional)

Large ice cube or several ice cubes

Orange peel (for garnish)

Luxardo cherry or maraschino cherry (optional garnish)

Combine 2 parts honey with 1 part warm water (for this recipe: about 1/2 oz honey + 1/4 oz warm water or make a larger batch). Stir until fully combined and strain if needed. Chill before using.

Make honey syrup

If serving up (no ice), place a coupe or Nick & Nora glass in the freezer or fill the serving glass with ice water to chill while you prepare the cocktail.

Chill glass (optional)

Add bourbon (2 oz), fresh lemon juice (0.75 oz), honey syrup (0.75 oz), aperitivo (0.5 oz), and 2 dashes of Angostura bitters into a cocktail shaker.

Fill the shaker about two-thirds full with ice (approximately 4–6 large cubes). Secure the lid and shake vigorously for 12–16 seconds until the shaker is very cold to the touch and the outside is frosted.

Add ice and shake

If serving on the rocks: fill an old-fashioned glass with fresh large ice cubes. If serving up: remove ice water from the chilled coupe or glass and dry briefly.

Prepare serving

Double-strain the shaken cocktail through a fine-mesh strainer (or hawthorne + fine strainer) into the prepared glass (over ice or up). This removes small ice shards and any lemon pulp for a silky texture.

Double strain and pour

Express a lemon twist over the drink by holding the twist over the cocktail and giving it a quick squeeze to spray oils onto the surface, then rub the peel around the rim and drop it into the drink. Optionally, finish with a smoldered cinnamon stick laid across the glass or briefly flame an orange peel over the drink for aromatic smoke.

Garnish

Serve immediately while cold. Encourage enjoying slowly to appreciate the balance of sweet honey, bright lemon, bitter aperitivo, and warm bourbon.

Serve

Bourbon

Fresh lemon juice

Honey syrup (2:1 honey:warm water)

Aperitivo (e.g., Aperol or Cynar)

Ice - cocktail shaker

Ice - serving glass (if served on rocks)

Lemon twist (garnish)

Optional: smoked cinnamon stick or flamed orange peel (garnish)

In a shaker, add 4 fresh basil leaves (reserve 2 for garnish). Add the lemon juice and honey syrup. Gently muddle the basil just to release aroma and oils—avoid shredding to prevent bitterness. Add the Basil Hayden’s bourbon and 4–6 large ice cubes.

Muddle Basil & Build

Secure the shaker and shake vigorously for 12–15 seconds until the exterior is frosty and the mixture is well chilled and slightly diluted.

Shake

Double-strain the cocktail (through the shaker’s strainer and a fine mesh strainer) into a chilled rocks glass over fresh large ice cube(s) or a small pile of crushed ice, depending on preference.

Double-Strain & Serve

Add 2 dashes of Angostura bitters over the top. Clap the reserved basil leaves between your palms to bruise and release aroma, then slap them lightly across the glass rim and place the sprig into the drink as garnish.

Finish with Bitters & Garnish

Serve immediately while aromatic and cold.

Bourbon (Basil Hayden’s recommended)

Honey syrup (1:1 honey to hot water)

Fresh basil leaves

Large basil sprig (for garnish)

Ice (cubed and crushed)

Select an Old Fashioned (rocks) glass. Place one large clear ice cube or several large ice spheres/cubes into the glass.

Prepare glass and ice

Pour 2 oz Woodford Reserve bourbon into a mixing glass or directly into the serving glass. Add 0.25 oz simple syrup and 2 dashes of Angostura bitters.

Combine ingredients

If using a mixing glass, add ice, then stir with a bar spoon for about 20–30 seconds until well-chilled and slightly diluted (the mixing glass should become cold to the touch). Strain into the prepared Old Fashioned glass over the large ice cube. If built directly in the glass, stir gently for 10–15 seconds to chill and integrate.

Stir

Express the oils of an orange peel over the drink by holding the peel skin-side down above the glass and giving it a firm fold or twist. Rub the peel around the rim, then drop it into the drink as garnish. Serve immediately.

Garnish and serve

Woodford Reserve bourbon

Large ice cube(s)

Place the Vietti Moscato d’Asti in the refrigerator for at least 3 hours before serving. If you need to chill quickly, submerge the bottle in an ice-water bath (2 cups ice mixed with cold water in a container) for 20–30 minutes until the bottle feels very cold to the touch.

Chill the bottle

Choose flutes or small white wine glasses. Rinse each glass briefly with cold water and let drain; this helps the wine maintain its chill and preserves bubbles.

Prepare glassware

Carefully remove foil and loosen the muselet (if present). Hold the cork (or crown cap) with a towel and twist the bottle slowly to release pressure—do this over a towel or sink. Moscato d’Asti is lightly sparkling (frizzante), so pour gently to minimize foaming.

Open the bottle

Tilt each glass at a 45° angle and pour the wine slowly down the side, filling each flute about two-thirds full (roughly 4–5 oz / 120–150 ml per serving). This preserves bubbles and aroma. If not finishing the bottle immediately, reseal with a sparkling wine stopper and refrigerate upright.

Pour and serve

If desired, add a thin twist of lemon or orange to the rim of each glass or float a small mint sprig for a fresh aroma. Serve immediately while chilled.

Garnish (optional)

Store any remaining wine in the refrigerator with a sparkling wine stopper to slow dissipation of carbonation. Consume within 1–3 days for best flavor and effervescence; Moscato d’Asti is best enjoyed the same day but will remain pleasant for a short time when well sealed and kept cold.

Vietti Moscato d’Asti (chilled)

Ice (optional, for rapid chilling)

Sparkling wine stopper (optional)

Flutes or small white wine glasses

Thin lemon or orange twist (garnish)

Fresh mint sprigs (garnish, optional)

Place the bottle of Lamarca Prosecco in the refrigerator for at least 3 hours before serving. If short on time, submerge the bottle in an ice-and-water bath for 20–30 minutes until well chilled.

Select chilled flute glasses (or coupe if preferred). If you like your Prosecco very cold, add a small amount of crushed ice to a serving pitcher or to short-stemmed glasses; do not put large cubes in a flute as they will cause overflow and dilute quickly.

Hold the bottle at a 45° angle, keep a thumb over the cork, and gently twist the bottle (not the cork). Ease the cork out slowly with a soft 'pop' to preserve bubbles.

Pour the Prosecco gently down the inside of each flute to preserve effervescence, filling each glass about two-thirds full (roughly 4–5 oz / 120–150 ml per flute). If using a pitcher with ice, pour over the small amount of crushed ice; otherwise pour directly into chilled glasses.

Pour

For a classic presentation, twist a thin strip of lemon peel over each glass to express oils, then drop it in. Alternatively, float a thin slice of strawberry or a small sprig of mint on top of the Prosecco. Serve immediately to preserve bubbles.

Lamarca Prosecco (or other quality Prosecco)

Lemon twist or strawberry slice

Fresh mint sprig

If using edible silver luster dust, place 1 tsp in a small bowl. Add 1–2 tablespoons of the chilled white grape juice and stir into a smooth paste so the dust disperses evenly. This prevents clumping when added to the mocktail.

Prepare shimmering base

In a large measuring cup or pitcher, combine the remaining white grape juice (about 7/8 cup if you used 2 tbs to make the paste) with the chilled sparkling water. Stir gently to avoid losing too much carbonation.

If you prepared the luster paste, whisk it into the pitcher until the shimmer is evenly distributed. Taste and adjust — more luster dust can be mixed into a small amount of juice and added gradually if you want stronger shimmer.

Add 2 tablespoons fresh lemon juice to the pitcher. Stir to integrate.

Add 2 tablespoons elderflower syrup and 1 teaspoon orange blossom water (if using). Stir gently and taste. Adjust sweetness with another 1/2 tablespoon elderflower syrup if needed or a splash more lemon if you prefer brighter acidity.

Fill 4 tall glasses or coupe glasses with about 1/2 cup crushed ice or a few small ice cubes each.

Pour the mocktail mixture evenly into the glasses, dividing the liquid among them so each glass receives roughly 3/4 cup of the mixture.

Garnish each glass with a thin lemon wheel on the rim, a sprig of fresh mint tucked into the ice, and an edible star-shaped fruit or candy placed on top for a starlight effect. Serve immediately so the sparkle and carbonation remain lively.

Optional: If you prefer a layered look, spoon in the shimmering paste last on the surface; it will create a subtle floating shimmer before dispersing.

sparkling water (chilled)

white grape juice (chilled)

edible silver luster dust (optional, for shimmer)

fresh lemon juice

elderflower syrup (or cordial)

orange blossom water (optional)

crushed ice or small ice cubes

thin lemon wheel (for garnish)

fresh mint sprigs (for garnish)

edible star-shaped fruit or candy (optional)

Place the Jaillance Cuvée Sparkling Rosé Brut in the refrigerator for at least 3 hours (or in an ice bucket for 20–30 minutes) until well chilled to about 6–8°C (43–46°F).

Chill bottle

Select four chilled Champagne flutes or sparkling wine glasses. Gently rinse raspberries and strawberries under cold water and pat dry with a paper towel. Hull and halve the strawberries. Reserve lemon peel twists and mint sprigs; lightly clap the mint between your palms to release aroma.

Prepare glassware and fruit

If serving multiple guests family-style, add 1 cup of ice to a large pitcher to keep fruit and rosé cold. (Skip ice if you prefer not to dilute the wine; instead keep bottle chilled.)

Optional: chill a pitcher

Place 2 raspberries and 1 halved strawberry into each flute. If using the pitcher method, add all prepared fruit to the chilled pitcher.

Add fruit to glasses

Carefully remove foil and loosen the wire cage while keeping your thumb over the cork. Hold the bottle at a 45° angle, slowly twist the bottle (not the cork) while gently controlling the cork until it eases out with a soft sigh. Avoid a loud pop to preserve bubbles.

Pour the Jaillance Cuvée Sparkling Rosé Brut gently into each glass, filling to about two-thirds to allow the aromas to concentrate. If using a pitcher, slowly pour the rosé over the fruit and immediately serve into glasses to preserve effervescence.

Pour the rosé

Twist a lemon peel over each glass to release oils, then drop the twist into the glass. Add a mint sprig as garnish. Serve immediately so the wine retains its effervescence.

In a small pitcher, combine 60 ml apricot or elderflower liqueur, 20 ml fresh lemon juice, and 15 ml simple syrup. Stir gently to blend.

Combine liqueur and citrus

Add prepared raspberries and halved strawberries to the pitcher. Pour the chilled Jaillance Cuvée Sparkling Rosé Brut into the pitcher and stir once gently to combine, taking care not to over-stir and lose carbonation.

Add rosé and fruit

Pour the mixture into chilled flutes, garnish with lemon twist and mint sprig, and serve immediately.

Serve cocktail

Jaillance Cuvée Sparkling Rosé Brut (chilled)

Fresh raspberries

Fresh strawberries (hulled and halved)

Lemon peel twists

Mint sprigs

Ice (optional, for chilling pitcher)

Apricot liqueur or elderflower liqueur (optional)

Fresh lemon juice (optional)

Simple syrup (optional, adjust to taste)

Place the Moët & Chandon bottle in an ice bucket filled with ice and cold water (about 1 cup ice + 500 ml cold water) for 20–30 minutes, or refrigerate upright for at least 3 hours until well chilled to about 45°F / 7°C.

Place 4 champagne flutes in the refrigerator for 15–30 minutes or set them briefly in an ice bucket to cool before serving. Cold flutes help preserve bubbles and improve flavor.

Chill glassware

If using strawberries, rinse and hull them. For serving whole berries, pat dry and leave each berry whole. For lemon twists, use a vegetable peeler or paring knife to cut a thin strip of lemon peel, avoiding white pith, and twist into spirals.

Prepare garnish (optional)

While holding the bottle at a 45° angle and pointing it away from people or breakables, remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the cork firmly, gently twist the bottle (not the cork) until the cork eases out with a quiet pop. Wipe the top of the bottle with a clean cloth.

Open safely

Hold a chilled flute by the stem and tilt it slightly. Pour the champagne gently down the side of the glass to preserve effervescence, filling each flute about two-thirds full (roughly 120–150 ml per glass). Repeat for all flutes.

If using strawberries, drop one whole strawberry into each flute or balance it on the rim. If using lemon twists, rest a twist on the rim or drop it into the glass for a subtle citrus aroma.

Add garnish

Serve immediately to enjoy the champagne’s full effervescence and aromatic profile. Hold flutes by the stem to avoid warming the liquid.

If you have leftover opened champagne, reseal with a Champagne stopper and refrigerate upright. Consume within 1–3 days for best bubbles and flavor.

Moët & Chandon Brut Impérial (chilled)

Fresh strawberries (optional)

Lemon twist (optional)

Champagne flutes

Ice (for chilling bottle or bucket)

Cold water (for ice bucket)

Combine the dried hibiscus petals, sugar and water in a small saucepan.

Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes to extract color and flavor.

Remove from heat and let steep for 15 minutes (longer for stronger flavor). Strain the syrup through a fine-mesh sieve into a heatproof container, pressing on solids to extract liquid. Discard solids.

Cool to room temperature, then refrigerate until cold. The syrup will keep refrigerated for up to 2 weeks.

Place the hulled strawberries and 2 tablespoons fresh lime juice into a blender or food processor.

Blend until smooth. Taste and if berries are not sweet enough, add up to 1 tablespoon simple syrup and blend again.

Strain the purée through a fine-mesh sieve into a bowl to remove seeds for a silky texture, pressing with a spatula. Chill until ready to use.

Prepare glass rims: rub a lime wedge around the rims of 4 rocks or coupe glasses and dip into salt or Tajín if using. Set glasses aside.

Fill a cocktail shaker halfway with ice (about 2 cups).

Add 8 oz blanco tequila, 2 oz orange liqueur, 3 oz fresh lime juice, 3 tablespoons hibiscus syrup and 4 oz strawberry purée to the shaker.

Combine Ingredients

Shake vigorously for 12–15 seconds until the exterior of the shaker is very cold and slightly frosted.

Fill the prepared glasses with fresh ice if desired (for on-the-rocks presentation) or leave chilled for straight-up pours.

Double-strain the cocktail into the glasses using a cocktail strainer and a fine mesh sieve to catch pulp and ice shards.

Garnish each drink with a lime wheel or a strawberry slice, and optionally drizzle a drop of hibiscus syrup on top for color contrast.