Autumn 2026

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Seasonal Cocktails

Brown Butter Old Fashioned

Brown-Butter Bourbon, Maple, BittersFour Roses fat-washed with nut-brown butter, rounded with maple. Silky and toasty, the Old Fashioned as a piece of autumn.

Make ahead

Brown-butter fat wash, 2 days ahead: melt 60 g butter and cook until nut-brown and fragrant. Pour it warm into 350 ml Four Roses, shake, rest 2 hours at room temperature, then freeze overnight.
Lift off the solid butter cap and pass the bourbon through a coffee filter. Keeps for weeks in the fridge.

Recipe

60 ml Brown-Butter Four Roses
10 ml Maple Syrup
2 dashes Aromatic Bitters
1 dash Orange Bitters

Method

Stir all ingredients on ice for about 25 seconds
Strain into a rocks glass over a large ice cube
Express the orange peel over the drink

Garnish: An orange peel and a tiny pinch of flaky salt

Quince & Smoke

Blended Scotch, Peated Scotch, Quince Cordial, LemonA silky sour built on a homemade quince cordial, with a thread of Islay peat running through it.

Make ahead

Quince cordial, up to 2 weeks ahead: coarsely grate 2 quinces with their peel, simmer for 20 minutes with 300 ml water, 250 g sugar and a strip of lemon peel.
Strain through a fine sieve, stir in 30 ml lemon juice, bottle and refrigerate.

Recipe

40 ml Johnnie Walker Black Label
10 ml Big Peat
30 ml Quince Cordial
20 ml Fresh Lemon Juice
20 ml Egg White

Method

Dry shake all ingredients without ice for 15 seconds
Add ice and shake hard
Double strain into a chilled coupe

Garnish: A sage leaf floated on the foam and three drops of bitters

Chestnut Milk Punch

Aged Rum, Cognac, Chestnut, Black Tea, ClarifiedA crystal-clear punch: rum, cognac, black tea and roasted chestnut, clarified with milk days ahead. Looks like whisky, drinks like velvet.

Make ahead

Chestnut syrup: simmer 100 g roasted chestnuts (vacuum-packed are fine) with 150 ml water and 150 g sugar for 10 minutes, blend, strain.
Batch for 8, at least 3 days ahead: mix 200 ml Appleton Estate 12, 100 ml Rémy Martin V.S.O.P, 150 ml strong black tea, 120 ml chestnut syrup, 90 ml lemon juice, 1 cinnamon stick and 3 cloves.
Heat 200 ml whole milk until steaming and pour the punch INTO the milk (not the other way round). Stir once, leave for 1 hour to curdle.
Strain slowly through a coffee filter, twice if needed, until clear. Keeps 4 weeks in the fridge.

Recipe

90 ml Chestnut Milk Punch (batched)

Method

Pour over a large ice cube in a rocks glass
Grate fresh nutmeg on top

Garnish: Freshly grated nutmeg

Sea Buckthorn Spritz

Aperol, Lillet, Sea Buckthorn, ProseccoLow-ABV and bright orange: sea buckthorn juice brings sharp, apricot-like acidity to the aperitivo hour.

Recipe

30 ml Aperol
20 ml Lillet Blanc
25 ml Sea Buckthorn Juice (unsweetened)
10 ml Honey Syrup
90 ml Prosecco
Splash of Soda Water

Method

Fill a wine glass with ice
Add Aperol, Lillet, sea buckthorn and honey, stir briefly
Top with prosecco and a splash of soda

Garnish: An orange slice and a rosemary sprig

Miso Caramel Espresso Martini

Vodka, Kahlúa, Espresso, Miso CaramelUmami meets dessert: a dark caramel syrup seasoned with white miso turns the espresso martini salty-sweet and deep.

Make ahead

Miso caramel syrup, up to 2 weeks ahead: melt 150 g sugar in a dry pan until amber. Off the heat, carefully add 150 ml hot water (it will spit), stir until smooth.
Whisk in 25 g white miso paste while still warm, cool and bottle.

Recipe

45 ml Ukijo Vodka
15 ml Kahlúa
30 ml Fresh Espresso
15 ml Miso Caramel Syrup

Method

Shake everything very hard with plenty of ice
Double strain into a chilled coupe

Garnish: A few flakes of sea salt and three coffee beans

Apple Tepache Highball

Laird's Applejack, Apple Tepache, LimeA three-day ferment of apple peels, brown sugar and cinnamon, lightly fizzy and sour, lengthening American apple brandy. Zero waste: the peels come from the shrub below.

Make ahead

Apple tepache, 3 to 4 days ahead: put the peels and cores of 4 apples in a clean jar with 80 g brown sugar, 1 cinnamon stick, 2 cloves and 1 litre of water. Stir until the sugar dissolves.
Cover with a cloth and leave at room temperature. Taste daily; after 2 to 4 days it should be lightly fizzy and pleasantly sour.
Strain, bottle and refrigerate to stop the ferment. Use within a week; leave a little headspace in the bottle.

Recipe

45 ml Laird's Applejack
10 ml Fresh Lime Juice
120 ml Apple Tepache
2 dashes Aromatic Bitters

Method

Build in a highball filled with ice
Top with the tepache and stir once, gently

Garnish: A fan of apple slices and a pinch of cinnamon

Pear & Sage

Bobby's Gin, Pear-Sage Cordial, LemonBobby's spiced Dutch gin against a fresh pear and sage cordial. Clean, green, quietly autumnal.

Make ahead

Pear-sage cordial, up to 10 days ahead: blend 2 ripe pears with 200 ml water, warm with 200 g sugar until dissolved, take off the heat.
Add 10 sage leaves, steep 10 minutes, strain through a fine sieve, stir in 20 ml lemon juice, refrigerate.

Recipe

50 ml Bobby's Schiedam Dry Gin
25 ml Pear-Sage Cordial
20 ml Fresh Lemon Juice
1 barspoon St-Germain

Method

Shake all ingredients with ice
Double strain into a chilled coupe

Garnish: A sage leaf, slapped to release its oils

Roasted Plum Sazerac

Rye Whiskey, Roasted Plum, Absinthe, Peychaud'sThe New Orleans classic with a syrup of oven-roasted plums and star anise instead of sugar. Dark fruit, anise, spice.

Make ahead

Roasted plum syrup, up to 2 weeks ahead: halve and stone 500 g plums, toss with 100 g sugar and 1 star anise, roast at 200 °C for 25 minutes until jammy.
Blend with 150 ml water, strain, bottle and refrigerate.

Recipe

60 ml Rittenhouse Rye
10 ml Roasted Plum Syrup
3 dashes Peychaud's Bitters
La Fée Absinthe to rinse

Method

Rinse a chilled rocks glass with absinthe and discard the excess
Stir rye, plum syrup and bitters on ice for 25 seconds
Strain into the glass, no ice

Garnish: A lemon peel, expressed over the drink and discarded

Spirit-Free Selection

0% ABV

Verjus & Pear

Verjus, Pear-Sage Cordial, SodaVerjus, the juice of unripe grapes, gives a wine-like tartness without alcohol. With the pear-sage cordial it drinks like a dry spritz.

Make ahead

Uses the pear-sage cordial from Pear & Sage.

Recipe

30 ml Verjus
25 ml Pear-Sage Cordial
Soda Water to top

Method

Build in a wine glass filled with ice
Top with soda and stir gently

Garnish: A sage leaf and a thin pear slice

Smoked Tea Tonic

Lapsang Souchong, Lemon, Honey, TonicCold-brewed smoked tea, honey and lemon, lengthened with tonic. Campfire in a highball, no spirit needed.

Make ahead

Cold brew, the day before: steep 6 g Lapsang Souchong in 500 ml cold water for 8 hours in the fridge, strain. Keeps 3 days.

Recipe

60 ml Cold-Brew Lapsang Souchong
15 ml Fresh Lemon Juice
10 ml Honey Syrup
100 ml Tonic Water

Method

Build in a highball filled with ice
Top with tonic and stir once

Garnish: A lemon wheel

Apple Shrub Soda

Apple Shrub, Ginger, SodaA drinking vinegar of cloudy apple juice, cider vinegar and cinnamon. Sweet, sharp and refreshing; the peels go into the tepache.

Make ahead

Apple shrub, the day before: peel and core 4 apples (keep the peels for the tepache), juice or blend and strain the flesh to get about 200 ml juice.
Stir with 100 ml apple cider vinegar, 100 g sugar and 1 cinnamon stick until dissolved, rest overnight in the fridge, strain. Keeps 3 weeks.

Recipe

30 ml Apple Shrub
10 ml Voelkel Bio Ingwer Sirup
Soda Water to top

Method

Build in a highball filled with ice
Top with soda and stir gently

Garnish: An apple slice and a cinnamon stick

Classic Cocktails

Timeless recipes, sorted by base spirit

Browse the classics

Gin

Aviation

Gin, Maraschino Liqueur, Crème de VioletteA pre-prohibition gem; floral, slightly sweet, with a beautiful sky-blue hue.

Recipe

50 ml Tanqueray Gin
15 ml Luxardo Maraschino Liqueur
20 ml Fresh Lemon Juice
5 ml Crème de Violette

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Double strain into a chilled coupe

Garnish: A single Luxardo maraschino cherry

Bee's Knees

Gin, HoneyA Prohibition-era favorite; floral, citrusy, and naturally sweet with golden honey.

Recipe

60 ml Tanqueray Gin
25 ml Fresh Lemon Juice
20 ml Monin Honey Syrup

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Double strain into a chilled coupe

Garnish: A lemon twist

Bijou

Gin, Chartreuse, Sweet Vermouth, Orange BittersA jewel-like cocktail; herbal, complex, and beautifully balanced with chartreuse's unique character.

Recipe

40 ml Tanqueray Gin
20 ml Chartreuse
20 ml Cocchi Storico Vermouth di Torino
1 dash Orange Bitters

Method

Add all ingredients to a mixing glass filled with ice
Stir for 20-25 seconds until well-chilled
Strain into a chilled coupe

Garnish: A lemon twist

Bramble

Gin, Cane Sugar, Crème de MûreA modern classic from London; a bright gin sour laced with rich blackberry liqueur.

Recipe

50 ml Tanqueray Gin
25 ml Fresh Lemon Juice
15 ml Cane Sugar Syrup
15 ml Crème de Mûre

Method

Add gin, lemon juice, and syrup to a shaker with ice
Shake well and strain into a rocks glass filled with crushed ice
Drizzle the Crème de Mûre over the top

Garnish: A fresh blackberry and a lemon slice

Bronx

Gin, Sweet Vermouth, Dry VermouthThe gin Manhattan with fresh orange juice; bright, citrusy, and refreshing.

Recipe

50 ml Tanqueray Gin
15 ml Cocchi Storico Vermouth di Torino
15 ml Dry Vermouth
15 ml Fresh Orange Juice

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Strain into a chilled coupe

Garnish: An orange twist

Corpse Reviver #2

Gin, Lillet, Cointreau, AbsintheA bright and invigorating classic designed to bring you back to life.

Recipe

22.5 ml Tanqueray Gin
22.5 ml Lillet
22.5 ml Cointreau
22.5 ml Fresh Lemon Juice
1 dash La Fée Absinthe

Method

Rinse a chilled coupe with absinthe and discard the excess
Add all other ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Double strain into the rinsed coupe

Garnish: An orange twist

French 75

Gin, Champagne, LemonA sophisticated and celebratory sparkling cocktail with a botanical kick.

Recipe

45 ml Tanqueray Gin
15 ml Fresh Lemon Juice
15 ml Cane Sugar Syrup
75 ml Champagne (or other dry sparkling wine)

Method

Add gin, lemon juice, and syrup to a shaker with ice
Shake briefly and strain into a chilled Champagne flute
Top slowly with chilled Champagne.

Garnish: A long lemon twist

Gimlet

Gin, Cane SugarA simple and sharp classic, perfectly balancing botanical gin with sweet and tart lime.

Recipe

60 ml Tanqueray Gin
25 ml Fresh Lime Juice
15 ml Cane Sugar Syrup

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Double strain into a chilled coupe or martini glass

Garnish: A lime wheel

Hanky Panky

Gin, Sweet Vermouth, Fernet-BrancaA sophisticated early cocktail with herbal complexity and a bitter edge.

Recipe

45 ml Tanqueray Gin
45 ml Cocchi Storico Vermouth di Torino
2 dashes Fernet-Branca

Method

Add all ingredients to a mixing glass filled with ice
Stir for 20-25 seconds until well-chilled
Strain into a chilled coupe

Garnish: An orange twist

Martini

Gin, Dry VermouthThe king of cocktails; crisp, clean, and utterly sophisticated.

Recipe

60 ml Tanqueray Gin
10 ml Dry Vermouth

Method

Add gin and vermouth to a mixing glass filled with ice
Stir for 30 seconds until very cold
Strain into a chilled martini glass

Garnish: Three olives or a lemon twist

Negroni

Gin, Campari, Sweet VermouthThe perfect balance of bitter, sweet, and herbal notes in an iconic aperitivo.

Recipe

30 ml Tanqueray Gin
30 ml Campari
30 ml Cocchi Storico Vermouth di Torino

Method

Add all ingredients to a mixing glass filled with ice
Stir for 20-25 seconds until well-chilled
Strain into a rocks glass over a large ice cube

Garnish: An orange peel

Pink Lady

Gin, GrenadineA beautiful and balanced pre-Prohibition classic with a silky texture and rosy hue.

Recipe

50 ml Tanqueray Gin
25 ml Fresh Lemon Juice
15 ml Monin Grenadine Syrup
15 ml Egg White (or aquafaba)

Method

Add all ingredients to a shaker without ice
Dry shake vigorously for 15 seconds
Add ice and wet shake for 12-15 seconds
Double strain into a chilled coupe

Garnish: A maraschino cherry

The Last Word

Gin, Chartreuse, Maraschino LiqueurAn equal-parts masterpiece; complex, pungent, and herbaceous with a sharp, tangy finish.

Recipe

22.5 ml Tanqueray Gin
22.5 ml Chartreuse
22.5 ml Luxardo Maraschino Liqueur
22.5 ml Fresh Lime Juice

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Double strain into a chilled coupe

Garnish: A single Luxardo maraschino cherry

Tom Collins

Gin, Cane Sugar, Soda WaterA tall, effervescent, and supremely refreshing classic gin cooler.

Recipe

50 ml Tanqueray Gin
25 ml Fresh Lemon Juice
15 ml Cane Sugar Syrup
100 ml Soda Water

Method

Add gin, lemon juice, and syrup to a shaker with ice
Shake briefly for 5-7 seconds
Strain into a highball glass filled with fresh ice
Top with soda water and stir gently

Garnish: A lemon wheel and a maraschino cherry

White Lady

Gin, Cointreau, Egg WhiteAn elegant and silky gin sour with a frothy texture and bright citrus notes.

Recipe

50 ml Tanqueray Gin
25 ml Cointreau
25 ml Fresh Lemon Juice
15 ml Egg White (or aquafaba)

Method

Add all ingredients to a shaker without ice
Dry shake vigorously for 15 seconds
Add ice and wet shake for another 12-15 seconds
Double strain into a chilled coupe.

Garnish: A lemon twist

White Negroni

Gin, Suze, LilletAn elegant, herbaceous variation of the Negroni with a delightful bitter-floral profile.

Recipe

40 ml Tanqueray Gin
25 ml Suze
20 ml Lillet

Method

Add all ingredients to a mixing glass filled with ice
Stir for 20-25 seconds
Strain into a rocks glass over a large ice cube

Garnish: A grapefruit or lemon peel

Whiskey

Black Manhattan

Rye Whiskey, Averna, BittersA darker, richer twist on the classic Manhattan, using amaro for depth and complexity.

Recipe

60 ml Rittenhouse Rye
30 ml Averna
2 dashes The Bitter Truth Aromatic Bitters

Method

Add all ingredients to a mixing glass filled with ice
Stir for 20-25 seconds
Strain into a chilled coupe

Garnish: A single Luxardo maraschino cherry

Boulevardier

Bourbon, Campari, Sweet VermouthThe whiskey-lover's Negroni; rich, bittersweet, and wonderfully warming.

Recipe

40 ml Four Roses Small Batch
25 ml Campari
25 ml Cocchi Storico Vermouth di Torino

Method

Add all ingredients to a mixing glass filled with ice
Stir for 20-25 seconds
Strain into a rocks glass over a large ice cube or serve up in a chilled coupe

Garnish: An orange peel

Final Ward

Rye Whiskey, Chartreuse, Maraschino LiqueurA rye-based twist on The Last Word; spicy, herbaceous, and perfectly balanced.

Recipe

22.5 ml Rittenhouse Rye
22.5 ml Chartreuse
22.5 ml Luxardo Maraschino Liqueur
22.5 ml Fresh Lime Juice

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Strain into a chilled coupe

Garnish: A maraschino cherry

Godfather

Scotch, AmarettoA delightfully simple and smooth cocktail balancing smoky whisky with sweet almond.

Recipe

50 ml Johnnie Walker Black Label
25 ml Disaronno

Method

Add both ingredients to a rocks glass with a large ice cube
Stir gently to combine

Garnish: An orange peel

Gold Rush

Bourbon, Honey, LemonA modern classic that is essentially a Whiskey Sour with honey; simple, delicious, and balanced.

Recipe

60 ml Four Roses Small Batch
22.5 ml Fresh Lemon Juice
22.5 ml Monin Honey Syrup

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Strain into a rocks glass over a large ice cube.

Garnish: A lemon twist

Irish Coffee

Irish Whiskey, Coffee, CreamThe perfect warming digestif; a rich and creamy blend of coffee, whiskey, and sugar.

Recipe

45 ml Jameson Irish Whiskey
120 ml Hot Brewed Coffee
2 teaspoons Brown Sugar
30 ml Lightly Whipped Cream

Method

Pre-heat a glass mug with hot water
Empty the mug, then add the brown sugar and coffee. Stir until sugar dissolves
Add the Irish whiskey and stir again
Gently float the lightly whipped cream on top by pouring it over the back of a spoon.

Garnish: A light dusting of grated nutmeg (optional)

Manhattan

Rye Whiskey, Sweet Vermouth, BittersA sophisticated and robust classic with spicy rye whiskey at its heart.

Recipe

60 ml Rittenhouse Rye
30 ml Cocchi Storico Vermouth di Torino
2 dashes The Bitter Truth Aromatic Bitters

Method

Add all ingredients to a mixing glass filled with ice
Stir for 20-25 seconds until well-chilled
Strain into a chilled coupe or martini glass

Garnish: A Luxardo maraschino cherry

Old Fashioned

Bourbon, Cane Sugar, BittersA timeless classic; spirit-forward, subtly sweet, and perfectly balanced with aromatic bitters.

Recipe

60 ml Four Roses Small Batch
10 ml Cane Sugar Syrup
2 dashes The Bitter Truth Aromatic Bitters

Method

Add sugar syrup and bitters to a mixing glass
Add the bourbon and fill with ice
Stir for 20-25 seconds until well-chilled
Strain into a rocks glass over a large ice cube

Garnish: An orange peel, expressed over the drink

Paper Plane

Bourbon, Amaro Nonino, AperolA modern classic with a beautiful bittersweet harmony of citrus and herbal notes.

Recipe

22.5 ml Four Roses Small Batch
22.5 ml Amaro Nonino Quintessentia®
22.5 ml Aperol
22.5 ml Fresh Lemon Juice

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Strain into a chilled coupe

Garnish: A lemon twist

Penicillin

Scotch, Peated Scotch, Honey, Ginger SyrupA modern marvel; smoky, spicy, and soothing with a perfect blend of sweet and sour.

Recipe

60 ml Johnnie Walker Black Label
22.5 ml Fresh Lemon Juice
22.5 ml Honey-Ginger Syrup
7.5 ml Big Peat Islay Blended Malt Scotch Whisky

Method

Add the Johnnie Walker, lemon juice, and honey-ginger syrup to a shaker with ice
Shake vigorously for 12-15 seconds
Strain into a rocks glass over a large ice cube
Float the Big Peat Scotch on top

Garnish: A piece of candied ginger

Rob Roy

Scotch, Sweet Vermouth, BittersThe Scotch whisky version of a Manhattan; smoky, sweet, and sophisticated.

Recipe

60 ml Johnnie Walker Black Label
25 ml Cocchi Storico Vermouth di Torino
2 dashes Aromatic Bitters

Method

Add all ingredients to a mixing glass filled with ice
Stir for 20-25 seconds
Strain into a chilled coupe

Garnish: A maraschino cherry

Rusty Nail

Scotch, DrambuieA simple, two-ingredient classic that is spirit-forward with notes of honey, herbs, and spice.

Recipe

50 ml Johnnie Walker Black Label
25 ml Drambuie

Method

Add both ingredients to a rocks glass with a large ice cube
Stir gently to combine

Garnish: A lemon twist

Sazerac

Rye Whiskey, Cane Sugar, Bitters, AbsintheThe official cocktail of New Orleans; aromatic, spirit-forward, and complex.

Recipe

60 ml Rittenhouse Rye
10 ml Cane Sugar Syrup
3 dashes Peychaud's Bitters
1 dash La Fée Absinthe

Method

Rinse a chilled rocks glass with absinthe and discard the excess
In a mixing glass, stir the rye, syrup, and bitters with ice until well-chilled
Strain into the prepared glass (served neat, no ice)

Garnish: A lemon peel, expressed over the drink and then discarded

Vieux Carré

Rye Whiskey, Cognac, Sweet Vermouth, BénédictineA complex and spirituous New Orleans classic, layered with spice, herbs, and history.

Recipe

25 ml Rittenhouse Rye
25 ml Rémy Martin V.S.O.P
25 ml Cocchi Storico Vermouth di Torino
5 ml Bénédictine D.O.M.
2 dashes Aromatic Bitters
2 dashes Peychaud's Bitters

Method

Add all ingredients to a mixing glass filled with ice
Stir for 20-25 seconds
Strain into a rocks glass over a large ice cube

Garnish: A lemon twist

Whiskey Sour

Bourbon, Cane SugarA foundational sour cocktail; rich, tangy, and smooth.

Recipe

60 ml Four Roses Small Batch
30 ml Fresh Lemon Juice
20 ml Cane Sugar Syrup

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Strain into a rocks glass over fresh ice

Garnish: An orange wheel and a maraschino cherry

Vodka

Black Russian

Vodka, KahlúaA simple, potent, and iconic two-ingredient cocktail with a rich coffee flavor.

Recipe

50 ml 9 Mile Vodka
25 ml Kahlúa

Method

Add ingredients to a rocks glass filled with ice
Stir gently to combine

Garnish: None

Espresso Martini

Vodka, Kahlúa, EspressoThe ultimate pick-me-up cocktail; rich, intense, and creamy.

Recipe

45 ml 9 Mile Vodka
20 ml Kahlúa
30 ml Freshly Brewed Espresso
10 ml Cane Sugar Syrup

Method

Add all ingredients to a shaker filled with ice
Shake vigorously for 15-20 seconds until a rich foam develops
Double strain into a chilled martini or coupe glass.

Garnish: Three whole coffee beans

Lemon Drop Martini

Vodka, Cointreau, LemonA sweet and sour modern classic that tastes like liquid lemon candy.

Recipe

45 ml 9 Mile Vodka
20 ml Cointreau
25 ml Fresh Lemon Juice
10 ml Cane Sugar Syrup

Method

Add all ingredients to a shaker with ice
Shake vigorously until well-chilled
Strain into a chilled, sugar-rimmed martini glass.

Garnish: A lemon twist

Moscow Mule

Vodka, Ginger Beer, LimeA spicy and refreshing classic, famously served in a copper mug.

Recipe

50 ml 9 Mile Vodka
15 ml Fresh Lime Juice
120 ml Ginger Beer

Method

Squeeze lime juice into a Moscow Mule mug or highball glass
Add 2-3 ice cubes, then pour in the vodka
Top with cold ginger beer and stir gently.

Garnish: A lime wedge

Rum & Cachaça

Caipirinha

CachaçaBrazil's national cocktail; rustic, potent, and intensely refreshing.

Recipe

60 ml Espírito de Minas Cachaça
1 whole lime cut into wedges
2 teaspoons of cane sugar

Method

In a rocks glass, muddle the lime wedges with the sugar
Fill the glass with crushed ice
Add the cachaça and stir well to combine

Garnish: A lime wheel

Cuba Libre

White Rum, CokeMore than just a Rum & Coke; the addition of fresh lime makes it a classic in its own right.

Recipe

50 ml Havana Club 3 Años Rum
15 ml Fresh Lime Juice
120 ml Coke

Method

Squeeze a lime wedge into a highball glass
Fill the glass with ice, add the rum
Top with Coke and stir gently

Garnish: A lime wedge

Daiquiri

White Rum, Cane SugarThe epitome of refreshment; clean, crisp, and perfectly tart.

Recipe

60 ml Havana Club 3 Años Rum
25 ml Fresh Lime Juice
15 ml Cane Sugar Syrup

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Double strain into a chilled coupe

Garnish: A lime wheel

Dark 'n' Stormy

Dark Rum, Ginger Syrup, Soda WaterA simple yet dramatic highball with spicy ginger and rich, dark rum.

Recipe

60 ml Goslings Black Seal Rum
20 ml Fresh Lime Juice
20 ml Voelkel Bio Ingwer Sirup
Top with Soda Water

Method

Fill a highball glass with ice
Add lime juice and ginger syrup
Top with soda water, leaving a little room
Gently pour the rum over the back of a spoon to create a float

Garnish: A lime wedge

Kingston Negroni

Aged Rum, Campari, Sweet VermouthA tropical take on the classic, where funky aged rum replaces gin for a richer profile.

Recipe

30 ml Appleton Estate 12 Year Rum
30 ml Campari
30 ml Cocchi Storico Vermouth di Torino

Method

Add all ingredients to a mixing glass filled with ice
Stir for 20-25 seconds
Strain into a rocks glass over a large ice cube

Garnish: An orange peel

Mai Tai

Aged Rum, Dry Curaçao, OrgeatThe undisputed king of tiki cocktails; nutty, citrusy, and complex with a rich rum backbone.

Recipe

30 ml Appleton Estate 12 Year Rum
30 ml Havana Club 3 Años Rum
20 ml Pierre Ferrand Dry Curaçao
25 ml Fresh Lime Juice
15 ml Monin Orgeat Syrup

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Strain into a rocks glass filled with crushed ice

Garnish: A spent lime half and a sprig of mint

Tequila & Mezcal

Margarita

Blanco Tequila, Cointreau, AgaveA vibrant and zesty icon of the cocktail world, perfectly balanced between sweet and sour.

Recipe

50 ml Don Julio Blanco Tequila
25 ml Cointreau
25 ml Fresh Lime Juice
10 ml Agave Syrup

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Strain into a salt-rimmed rocks glass over fresh ice

Garnish: A lime wedge

Mezcal Negroni

Mezcal, Campari, Sweet VermouthA smoky and earthy variation that transforms the classic Negroni.

Recipe

30 ml Montelobos Espadín Mezcal
30 ml Campari
30 ml Cocchi Storico Vermouth di Torino

Method

Add all ingredients to a mixing glass filled with ice
Stir for 20-25 seconds
Strain into a rocks glass over a large ice cube

Garnish: An orange or grapefruit peel

Naked and Famous

Mezcal, Chartreuse, AperolA smoky, bittersweet, and complex modern equal-parts cocktail.

Recipe

22.5 ml Montelobos Espadín Mezcal
22.5 ml Chartreuse
22.5 ml Aperol
22.5 ml Fresh Lime Juice

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Strain into a chilled coupe

Garnish: A lime twist

Spicy Margarita

Blanco Tequila, Ancho Reyes, CointreauA fiery twist on the classic, with a warm, smoky chili kick.

Recipe

50 ml Don Julio Blanco Tequila
15 ml Ancho Reyes
20 ml Cointreau
25 ml Fresh Lime Juice

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Strain into a chili-salt-rimmed rocks glass over fresh ice

Garnish: A lime wheel

Cognac & Brandy

Jack Rose

Applejack, GrenadineA beautiful, simple, and historic sour with the distinct character of apple brandy.

Recipe

60 ml Laird's Applejack
25 ml Fresh Lime Juice
15 ml Monin Grenadine Syrup

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Strain into a chilled coupe

Garnish: A lime twist

Brandy Alexander

Brandy, Crème de Cacao, CreamA creamy and decadent dessert cocktail with notes of chocolate and rich brandy.

Recipe

45 ml Rémy Martin V.S.O.P
30 ml Crème de Cacao (dark)
30 ml Heavy Cream

Method

Add all ingredients to a shaker with ice
Shake vigorously until well-chilled
Strain into a chilled coupe or martini glass.

Garnish: Freshly grated nutmeg

Sidecar

Cognac, CointreauAn elegant and timeless sour, with rich brandy notes brightened by citrus.

Recipe

50 ml Rémy Martin V.S.O.P
25 ml Cointreau
25 ml Fresh Lemon Juice

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Strain into a chilled, sugar-rimmed coupe

Garnish: An orange or lemon twist

Aperitifs & Spritzes

Americano

Campari, Sweet Vermouth, Soda WaterA light and refreshing aperitif, the predecessor to the Negroni.

Recipe

40 ml Campari
40 ml Cocchi Storico Vermouth di Torino
Top with Soda Water

Method

Build in a highball glass over ice
Add Campari and vermouth, stir
Top with cold soda water

Garnish: An orange slice or peel

Aperol Spritz

Aperol, Prosecco, Soda WaterThe quintessential Italian aperitivo; light, bubbly, and pleasantly bittersweet.

Recipe

60 ml Aperol
90 ml Prosecco
30 ml Soda Water

Method

Fill a large wine glass with ice
Add the Aperol, then the Prosecco
Top with a splash of soda water and stir gently.

Garnish: A large orange slice

Kir Royale

Creme De Cassis, ChampagneAn elegant and simple French classic, combining blackcurrant liqueur with bubbly Champagne.

Recipe

15 ml Crème de Cassis
120 ml Champagne (chilled)

Method

Pour the Crème de Cassis into the bottom of a chilled Champagne flute
Gently top with chilled Champagne.

Garnish: A single raspberry or a lemon twist

Negroni Sbagliato

Campari, Sweet Vermouth, ProseccoA lighter, bubblier version of the Negroni, where Prosecco replaces the gin. A 'mistaken' Negroni.

Recipe

30 ml Campari
30 ml Cocchi Storico Vermouth di Torino
30 ml Prosecco

Method

Build in a rocks glass over a large ice cube
Add Campari and vermouth, stir gently
Top with Prosecco.

Garnish: An orange slice

Other Classics

Amaretto Sour

Amaretto, Cane SugarA sweet and sour classic that perfectly balances almond liqueur with bright citrus.

Recipe

50 ml Disaronno
25 ml Fresh Lemon Juice
10 ml Cane Sugar Syrup

Method

Add all ingredients to a shaker with ice
Shake vigorously for 12-15 seconds
Strain into a rocks glass over fresh ice

Garnish: A lemon wedge