• 1.5 oz Tullamore Dew Irish Whiskey
• .5 oz Sour apple liqueur
• 3 oz Cranberry juice

Garnish: Apple slice

Glass: Martini

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake and strain into a Martini glass. Garnish with an apple slice.

• 2 oz Cachaça
• 1 oz Pineapple juice
• .5 oz Lemon juice
• .5 oz Grenadine
• 1 oz Club soda

Garnish: Orange peel

Glass: Wine

PREPARATION:

Add all the ingredients except the club soda to a shaker and fill with ice. Shake, and strain into a wine glass filled with fresh ice. Top with the club soda and garnish with an orange peel.

• .5 oz Absinthe
• 2 oz Cognac
• .5 oz Simple syrup (one part sugar, one part water)
• 3 dashes Peychaud’s Bitters

Garnish: Lemon twist
Glass: Old Fashioned

PREPARATION:

Rinse a chilled Old Fashioned glass with the absinthe, fill with crushed ice and set aside. Add the remaining ingredients to a mixing glass and fill with ice. Stir. Discard the ice and any excess absinthe from the prepared glass and strain the drink into it. Garnish with a lemon twist.

(Photo taken at Bourbon & Branch in San Francisco.)

• 2 oz Leblon Cachaça
• .75 oz Guava puree
• 1.5 oz Rose syrup
• .75 oz Lime juice
• 1.5 scoops Ice

Garnish: Rose petal

Glass: Coupe

PREPARATION:

Add all the ingredients to a blender and blend for about 30 seconds. Serve in a coupe glass. Garnish with a rose petal.

• 2 oz Banks 5-Island Rum
• .75 oz Luxardo Bitter Liqueur
• .75 oz Lustau East India Solera Sherry

Garnish: Orange twist

Glass: Rocks

PREPARATION:

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a rocks glass filled with one large ice cube. Garnish with an orange twist

• 1 sprig Fresh rosemary
• 1.25 oz Don Julio Añejo Tequila
• .5 oz Fresh lime juice
• 1 oz Fresh pineapple juice
• .25 oz Simple syrup (one part sugar, one part water)

Garnish: Fresh rosemary

Glass: Highball

PREPARATION:

In a shaker, muddle the rosemary. Add the remaining ingredients and fill with ice. Shake, and strain into a highball glass. Garnish with a sprig of fresh rosemary.

• 1.5 oz Dry vermouth (Noilly Prat)
• .75 oz Bénédictine
• .75 oz Fresh lime juice

Glass: Cocktail
 

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass.

• 1 oz Pernod Absinthe
• 1 oz Fresh lime juice
• 1 oz Simple syrup (one part sugar, one part water)
• 4 oz Water

Garnish: Thin cucumber slices
Glass: Collins

PREPARATION:

Add all the ingredients to a Collins glass filled with ice. Stir, and garnish with cucumber slices. (This recipe can be multiplied to fill a large punch bowl.)

• 4.5 oz Brut prosecco
• 2.5 oz Aperol
• 1 oz Club soda

Garnish: Lime wheel
Glass: Collins

PREPARATION:

Pour the prosecco into a Collins glass filled with ice. Add the Aperol and lime wheel, and top with club soda.

• 3 Large strawberries
• 1.5 oz Fresh lemon juice
• .5 oz Honey syrup (one part honey, one part water)
• .5 oz Solerno Blood Orange Liqueur
• .5 oz Licor 43
• 1 oz Stoli Razberi Vodka

Garnish: Half a strawberry
Glass: Martini

PREPARATION:

In a shaker, muddle the strawberries. Add the remaining ingredients and fill with ice. Shake very well and double strain into a Martini glass. Garnish with half a strawberry.

• 1 oz Cognac
• 1 oz Ruby port
• 1 small Egg
• .75 oz Simple syrup (one part sugar, one part water)

Garnish: Freshly grated nutmeg

Glass: Port

PREPARATION:

Add all the ingredients to a cocktail shaker and fill with ice. Shake, and strain into a port glass. Dust with freshly grated nutmeg.

• 10 oz Fresh lime juice
• 14 oz Cointreau
• 3.5 oz Agave syrup or simple syrup
• 22 oz Tequila

Garnish: Thin lime wheel

Glass: Highball, Margarita or cocktail

PREPARATION:

For this recipe you need a 52-ounce pitcher. First, add the fresh lime juice and then the Cointreau. Have a taste—it should still be a bit tart. You can add a little more Cointreau but not much. Adjust the sweetness with a little agave syrup (two parts of agave nectar, one part water) or simple syrup (one part water, one part sugar) but don’t use more Cointreau, which would change the balance of the drink. Add the tequila and taste. The mixture should still be intense, because you haven’t added any ice yet. When a guest wants a drink, pour 3 ounces of the mix into a shaker and fill it up with ice. Shake and strain it into a rocks glass filled with fresh ice or into a stemmed Margarita or cocktail glass with a half-salted rim. Garnish with a thin wheel of lime. If you have a large shaker or a gallon-jar with a screw-top you can shake a whole bunch of drinks at the same time.