DIRECTIONS
In an old fashioned or short rocks glass, add sugar, bitters, and half a splash of water. Muddle with a spoon until the sugar is dissolved. Add whiskey and one large ice cube (or several smaller ones) and stir well. Twist the citrus peel to release the oils and run it around the rim of the glass, then drop it into the cocktail.
Mound a lot of crushed ice in a lowball glass. Add the syrup, lemon juice, and bourbon. Swirl ingredients with a bar spoon gently to avoid disturbing the ice. Garnish with a sprig of thyme or lemon wedge.
Combine water and sugar in a small saucepan and bring to a boil over high heat, stirring occasionally. Boil 30 to 60 seconds, until sugar dissolves. Remove from heat. Place tea bags, thyme and cinnamon (if using) into saucepan, cover and allow to cool to room temperature. Strain through a fine mesh strainer into a glass container, squeezing tea bags to extract as much syrup as possible. Refrigerate in an airtight container for up to two weeks.
Add all ingredients into a shaker with ice. Shake until properly chilled and strain into a coupe glass.
Serves 10
Combine rye, absinthe, bitters, simple syrup, and 1 cup filtered water in a large bowl or pitcher. Cover and chill for at least 2 hours or overnight. To serve, ladle into coupe glasses and garnish each with an orange peel.
Muddle a fresh sprig of rosemary in the bottom of a mixing glass. Combine Scotch, port, orange bitters, and orange juice in the glass with ice. Stir for 30 seconds, then strain into a rocks glass with ice. Garnish with an orange peel and a sprig of fresh rosemary.
Fill shaker ¼ - ½ way with ice. Add ingredients. Shake vigorously and strain into a chilled rocks glass. Garnish with orange peel and a Maraschino cherry.
Muddle cherries and bourbon in a cocktail shaker. Add lemon juice and shake. Pour into two champagne glasses; top with champagne and dash of bitters.
In a mixing glass, muddle strawberry and blackberry thoroughly. Squeeze in the lemon, add Bulleit, Campari, simple syrup and mint leaves. Fill with cracked ice and shake for 15 seconds. Taste the cocktail before pouring for desired sweetness; add syrup to taste. Strain into a highball glass filled with ice and garnish with a mint sprig.
Combine bourbon, lemon juice, raspberries and raspberry jam in a shaker. Shake mixture, then strain over fresh ice into a rocks glass and garnish with raspberry and flower.
Muddle the orange peel with the simple syrup in an Old Fashioned glass. Add the bourbon and bitters and stir, then add a large chunk of ice and stir to chill. Twist a lemon peel over the drink to express the citrus oils and discard.
Build ingredients in a mixing glass, using a jigger. Add ice and stir with bar spoon. Strain with a julep strainer into a chilled martini glass. Garnish with spritzed orange peel.
Muddle all ingredients in a mixing glass and add ice. Shake and strain into a rocks glass with fresh ice. Top with soda; garnish with an orange slice and blackberry.
In a mixing glass with ice stir together whiskey, vermouth, and bitters with a long mixing spoon until well chilled. Strain into a chilled martini or coup class, garnish with cherry and serve.
Put ice into Old Fashioned glasses and pour bourbon and cooled syrup over ice. Twist the orange peel directly over the glass until you see the oils release. Garnish with a fresh sage leaf.
*HONEY SAGE SYRUP
Bring the water, honey, and sage to a boil in a pot over medium high heat. Reduce to low and simmer 3 minutes. Turn off heat and let syrup cool.
Fill mixing glass with ingredients, add ice, and stir gently for 10-15 seconds. Strain into a coupe or rocks glass. Garnish with a luxardo cherry.
Stir all the ingredients with ice until well chilled and diluted, about 30 seconds. Strain into a chilled glass. Express citrus oil from a large piece of peel onto the cocktail. Garnish with a twist.
Combine all of the ingredients into a shaker with ice, shake vigorously and strain into a chilled rocks glass or coup. Garnish glass with sliced grapefruit.
* HONEY SYRUP
Made from equal parts water and honey brought to a simmer and cooled.
