Disaronno Amaretto, Amaro, Cognac, Pineapple, Ginger & Lemon Juice

Siete Misterios, Leblon Cachaca, Guava Syrup, Peach & Lime Juice

GUNPOWDER & GUAVA BLACKSMITH

Pineapple Juice, finished with Kraken Spiced Black Rum

CONQUISTADOR

Mount Gay Navy Strength Rum, Dry Curacao, Orgeat, Lime Juice

DON ARBIZZANI

Michter's Straight Rye, Brown Sugar, Creole, Orange Bitters

Madi Rum, Coconut, Lime Juice, Pineapple, Mint

OLD CITY OUTLAW R & FOLD FASHIONED

Club Soda

Four Roses Bourbon, Blackberry Syrup, Basil and Lemon

Crop Cucumber Vodka, Farmer's Gin, Lillet Blanc, Cucumber

EVENING STAR

Tito's Vodka, Grapefruit Juice, Lemon Juice, Grapefruit Bitters, Sage – Infused

THE ASPEN CANNONBALL

Poema Brut Rose Cava, Catalonia, Spain

Maschio Prosecco, Italy

Bouvet by Taittinger Brut, Loire Valley, France

The Prisoner Red Blend, Napa, California

Aix Rose, Aix – en – Provence, France

Highlands 41 Black Granite Red Blend, Paso Robles, California

Folinari Moscato, Veneto, Italy

Trapiche 'Broquel' Malbec, Mendoza, Argentina

Pine Ridge Chenin Blanc, Viognier, Napa Valley

Domaines Barons de Rothschild Bordeaux Blanc, France

Oyster Bay Sauvignon Blanc, Marlborough, New Zealand

Santa Margherita Pinot Grigio, Alto Adige, Italy

Francis Coppola Diamond Cabernet, California

King Estate Pinot Gris, Willamette Valley

If using fresh ginger, grate a 1-inch piece and press through a fine mesh or microplane to yield about 0.5 oz ginger juice. If using ginger syrup, measure 0.5 oz. Juice lemons and pineapple fresh if possible; strain pineapple juice to remove fibrous bits.

Prep

Add Disaronno Amaretto (1.5 oz), Amaro (0.5 oz), Cognac (0.75 oz), fresh pineapple juice (1.5 oz), fresh lemon juice (0.5 oz), and ginger juice or syrup (0.5 oz) into a cocktail shaker.

If you prefer a slightly sweeter cocktail, add simple syrup (0.25 oz). Add 1 dash Angostura bitters if you want additional aromatic complexity.

Fill the shaker with ice (about 4–6 large cubes). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Double-strain the mixture through a fine mesh strainer into a chilled rocks glass over fresh crushed or cubed ice (about 1 cup). Double-straining removes small ice shards and ginger or pineapple pulp for a clean texture.

Garnish with a pineapple wedge or leaf and a thin lemon wheel or twist. Express the lemon peel over the drink to release oils, then drop or place on the rim.

Serve immediately with a short stirring spoon or straw. Recommend sipping slowly to enjoy the balance of almond, bitter herbal, fruit, citrus and ginger heat.

Disaronno Amaretto

Amaro (medium-bodied, e.g., Averna or Montenegro)

Cognac (VS or VSOP)

Fresh pineapple juice

Fresh lemon juice

Fresh ginger juice or ginger syrup

Simple syrup (optional, for sweetness balance)

Angostura bitters (optional)

Pineapple wedge or leaf

Thin lemon wheel or twist

Crushed or cubed ice

If using, place a small amount of smoked salt or black lava salt on a shallow plate. Moisten the rim of a rocks glass with a lime wedge and gently dip the rim into the salt to coat. Fill the glass with fresh ice and set aside.

Prepare glass

Add 1.5 oz Siete Misterios, 0.5 oz Leblon Cachaça, 0.75 oz guava syrup, 0.75 oz peach juice, and 0.5 oz fresh lime juice to a cocktail shaker.

Combine ingredients

Fill the shaker with ice (about 3/4 full). Shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Shake

Double-strain the cocktail into the prepared rocks glass over the fresh ice to remove small ice chips and any pulp.

Strain

Garnish with a slice of fresh guava or peach and a lime wheel. Serve immediately.

Garnish and serve

Siete Misterios (mezcal or smoky agave spirit)

Leblon Cachaça

Guava syrup (see notes or use store-bought)

Peach juice (preferably fresh or high-quality)

Fresh lime juice

Smoked salt or black lava salt (optional, for rim)

Fresh guava or peach slice (garnish)

Lime wheel (garnish)

Fill a cocktail shaker halfway with cracked ice. Add 4 oz pineapple juice, 0.5 oz fresh lime juice, 0.25 oz simple syrup, and 2 dashes Angostura bitters to the shaker.

Mix base

Secure the shaker lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Fill a highball or Collins glass with fresh cracked ice. Double-strain the shaken pineapple mixture into the glass to remove small ice shards and pulp. Slowly pour 1 oz Kraken Spiced Black Rum over the back of a bar spoon so it floats on top (or gently pour over the drink) to create a finished, layered effect.

Strain and finish

Thread a pineapple wedge and a lime wheel onto the toothpick. Perch the pick on the rim of the glass or drop the lime wheel into the drink. Optionally give the garnish a light squeeze over the top before setting it on the rim.

Serve immediately with a straw. Advise the guest to stir if they want an even distribution of rum, or sip as-is to enjoy the spiced float.

pineapple juice

fresh lime juice

simple syrup (1:1)

Kraken Spiced Black Rum

Angostura bitters

cracked ice

pineapple wedge

lime wheel

toothpick or cocktail pick

Add 2 oz Mount Gay Navy Strength Rum, 0.5 oz Dry Curaçao, 0.5 oz orgeat, 0.75 oz fresh lime juice, and 0.25 oz simple syrup (use if you prefer slightly sweeter balance) into a cocktail shaker.

Measure and add

Fill the shaker with ice (enough to chill rapidly, about 6–8 large cubes). Shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosted. The vigorous shake helps integrate the viscous orgeat.

Add ice and shake

Fill a double old-fashioned glass (or rocks glass) with crushed or pebble ice about three-quarters full. If you prefer, pre-chill the glass.

Using a fine or Hawthorne strainer, double-strain the shaken cocktail over the prepared crushed ice to remove small ice shards and any foam.

Express an orange twist over the drink, run it around the rim and drop it in (optional). Garnish with a lime wheel or wedge on the rim. Serve with a short straw or cocktail pick.

Garnish and finish

Mount Gay Navy Strength Rum

Dry Curaçao

Orgeat (almond syrup)

Simple syrup (optional, 1:1)

Lime wheel or lime wedge

Orange twist (optional)

Crushed or pebble ice

Combine the dark brown sugar and hot water in a small heat-proof vessel. Stir until the sugar is fully dissolved and the mixture is smooth, about 30–45 seconds. Let cool to room temperature before using. This yields roughly 3/4 ounce; refrigerate any leftover syrup in a sealed container for up to 2 weeks.

Make syrup

Chill an old-fashioned glass by filling it with ice water while you prepare the drink, or set it in the freezer for a few minutes.

In a mixing glass or shaker filled with plenty of ice, pour 2 oz Michter's Straight Rye Whiskey.

Add 1/2 oz cooled brown sugar syrup to the mixing glass.

Add 3 dashes Creole-style bitters and 2 dashes orange bitters.

Stir the mixture gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted. Aim for a silky texture and clear appearance.

Discard the ice water from the chilled old-fashioned glass and place one large clear ice cube in the glass.

Strain the stirred cocktail over the large ice cube using a Hawthorne or julep strainer.

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 squeeze so the orange oil sprays onto the surface. Rub the peel around the rim, then drop the twist into the drink as garnish.

Michter's Straight Rye Whiskey

Brown sugar syrup (see below)

Creole-style bitters (or Creole-spiced aromatic bitters)

Orange bitters

Orange peel (for garnish)

Large ice cube

Dark brown sugar

Hot water

Chill an Old Fashioned glass by filling it with ice and set aside while you build the cocktail.

In a mixing glass or shaker, gently slap and then place 4 mint leaves. Lightly muddle once or twice to release aromatic oils — avoid over-muddling to prevent bitterness.

Muddle mint (optional light release)

Add 2 oz Madi Rum, 0.5 oz coconut rum, 0.75 oz fresh lime juice, 0.75 oz pineapple juice, and 0.5 oz demerara syrup into the shaker with the muddled mint.

Add 3 dashes of Angostura bitters to the shaker to add complexity and a classic Old Fashioned note.

Add bitters

Fill the shaker with ice and shake vigorously for about 10–12 seconds until well-chilled and slightly diluted.

Shake with ice

Dump the ice from the chilled Old Fashioned glass. Place a large ice cube (or a few fresh ice cubes) in the glass.

Prepare serving glass

Double-strain the cocktail into the prepared Old Fashioned glass over the ice to keep small mint bits out for a cleaner presentation.

Strain & finish

Express a lime wheel: hold the lime wheel over the glass and give it a gentle squeeze to release oils, then rub the peel around the glass rim and drop the wheel into the drink or perch on the rim.

Garnish with mint: slap the remaining 2 mint leaves between your palms to lift the aroma and rest them on top of the drink or tuck them beside the lime. Add the pineapple wedge on the rim if using.

Optional bitters rinse: for a more Old-Fashioned-forward aroma, add one more dash of Angostura bitters on top of the finished drink.

Serve immediately while cold. Sip and enjoy the balance of aged rum warmth, coconut sweetness, pineapple and lime brightness, finished with mint aroma and bitters complexity.

Madi Rum (or aged rum substitute)

Coconut rum (or coconut liqueur)

Pineapple juice

Demerara or brown sugar syrup (1:1)

Fresh mint leaves

Lime wheel or wedge

Pineapple wedge (optional)

Large ice cube or several ice cubes

Start with chilled carbonated water: refrigerate bottled or freshly carbonated water for at least 30 minutes prior to mixing. Using cold water preserves carbonation when you add small solids.

Prepare chilled carbonated water

In a small bowl or measuring cup, combine the sodium bicarbonate (1 tsp) and the pinch of sodium chloride. If using potassium bicarbonate for added minerality, add that pinch as well. Stir briefly to mix the powders evenly.

Dissolve mineral salts

Place the chilled carbonated water (4 cups) in a large pitcher. Add the combined salts slowly while gently stirring with a long spoon. Stir with slow, smooth strokes for 5–10 seconds—avoid vigorous stirring to minimize loss of carbonation. The salts will dissolve quickly in cold water.

Incorporate salts into water

Taste a small sip. The goal is a clean, slightly mineral finish. If you prefer more minerality, add a very small additional pinch of sodium bicarbonate or potassium bicarbonate (no more than an extra 1/8 tsp total) and stir gently again. If it tastes noticeably salty, dilute with 1/2 cup additional chilled carbonated water.

Taste and adjust

Let the mixture sit in the refrigerator for 5–10 minutes to allow flavors to marry while retaining chill and carbonation.

Hold before serving

Prepare glass: add ice cubes (optional) to a tall glass.

Pour club soda from the pitcher into the glass over ice, leaving room if you plan to add a garnish or mixer.

Finish: squeeze a lemon or lime wedge over the top if desired and drop it in. Garnish with a sprig of fresh mint if using. Serve immediately while effervescence is strong.

carbonated water (chilled)

sodium bicarbonate (baking soda)

sodium chloride (table salt)

potassium bicarbonate (optional, for minerality)

ice cubes

lemon or lime wedge

fresh mint sprig

Combine blackberries, sugar and water in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve sugar and crush berries slightly with a spoon. Simmer for 6–8 minutes until berries have broken down and liquid is deep purple.

Cook berries

Remove from heat and press mixture through a fine mesh sieve into a bowl or measuring cup, discarding solids. Stir in 1 teaspoon lemon juice to brighten the syrup. Let cool to room temperature. Refrigerate up to 2 weeks.

In a shaker, place 6 fresh basil leaves and the blackberry syrup. Gently bruise/muddle the basil with a muddler or back of a spoon for about 8–10 seconds to release oils without shredding the leaves into tiny bits.

Muddle basil

Add 2 oz Four Roses Bourbon, 0.75 oz fresh lemon juice, 0.5 egg white (if using), and 1 dash Angostura bitters to the shaker.

Add primary ingredients

Seal the shaker and shake vigorously without ice for 10–15 seconds if using egg white (this builds foam). If not using egg white, you may skip the dry shake.

Dry shake

Add about 1 cup of ice to the shaker and shake hard for 12–15 seconds until the shaker is well chilled and slightly frosted.

Double-strain the cocktail into a chilled coupe or rocks glass over either a large ice cube or 1/2 cup crushed ice (per preference) using a Hawthorne strainer and a fine mesh strainer to keep basil bits out and ensure a smooth texture.

Fine strain

Express a lemon twist over the drink to release oils, discard or rim the glass with it, then add a small basil sprig and two fresh blackberries on a pick. Serve immediately.

Four Roses Bourbon

Blackberry syrup (see syrup section if making from scratch)

Fresh basil leaves

Egg white (optional for texture)

Crushed ice (for serving, optional)

Fresh or frozen blackberries

Granulated sugar

Water

Small basil sprig

Fresh blackberries

Lemon wheel or twist

Thinly peel and trim about 2–3 inches of English cucumber. Put the cucumber pieces into a fine mesh strainer and press with the back of a spoon or use a muddler to extract approximately 0.5 oz (15 ml) of fresh cucumber juice. Alternatively, grate the cucumber and squeeze through cheesecloth to yield the same amount. Chill until ready to use.

Prepare cucumber juice

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

Chill glass

In a cocktail shaker, add 1.5 oz Crop cucumber vodka, 0.5 oz Farmer's gin, 0.75 oz Lillet Blanc, 0.5 oz fresh cucumber juice, 0.25 oz fresh lime juice, and 0.25 oz simple syrup. Add 4 ice cubes to the shaker. Secure the lid and shake vigorously for 10–15 seconds until the shaker is very cold and a light frost forms on the outside.

Build and shake

Discard ice/water from the chilled glass. Using a Hawthorne strainer and a fine mesh strainer, double-strain the cocktail into the chilled coupe/Nick & Nora to remove ice shards and any cucumber solids, leaving a clear, silky drink.

Double strain and serve

Create a long, thin cucumber ribbon with a vegetable peeler and twist it into the glass or rest it along the rim. Add an edible flower or a small sprig of microgreens if using. Serve immediately.

Garnish

The Crop cucumber vodka provides a bright vegetal backbone, Farmer's gin adds a touch of herbal juniper complexity, and Lillet Blanc lends soft floral and citrus notes. The fresh cucumber juice keeps the drink light and refreshing while the small amount of lime and simple syrup balances acidity and sweetness.

Disaronno Amaretto, Amaro, Cognac, Pineapple, Ginger & Lemon Juice

Gunpowder & Guava Blacksmith

Conquistador

Don Arbizzani

Michter's Straight Rye, Brown Sugar, Creole, Orange Bitters

Old City Outlaw R & Fold Fashioned

Club Soda

Four Roses Bourbon, Blackberry Syrup, Basil And Lemon

Evening Star

The Aspen Cannonball