• Ingredients:

  • 50 ml gin

  • 25 ml lime juice

  • 20 ml simple syrup

  • Mint leaves

• Method:

  • Muddle mint in the shaker, add other ingredients, and shake with ice.

  • Strain into a coupe glass or serve over ice in a highball glass.

• Ingredients:

  • 50 ml gin

  • 25 ml lemon juice

  • 20 ml raspberry syrup or grenadine

  • 1 egg white (optional, for froth)

• Method:

  • Dry shake ingredients (no ice) to froth the egg white.

  • Add ice, shake again, and strain into a coupe glass.

Ingredients:

• 40 ml vodka

• 20 ml coffee liqueur (like Kahlúa)

• 30 ml fresh espresso (hot or chilled)

• Optional: 5–10 ml sugar syrup (adjust to taste)

• Ice

• Garnish: 3 coffee beans (for tradition and flair)

Instructions:

1. Brew the espresso and let it cool slightly (or chill it if you prefer less dilution).

2. Add vodka, coffee liqueur, espresso, and sugar syrup (if using) into a cocktail shaker.

3. Fill the shaker with ice and shake hard for about 15–20 seconds—this creates the frothy top.

4. Strain into a chilled martini or coupe glass.

5. Garnish with 3 coffee beans in the center.

Ingredients

• 60 ml (2 oz) high-quality bourbon or rye whiskey

• 22.5 ml (¾ oz) fresh lemon juice

• 22.5 ml (¾ oz) rich syrup (2:1 ratio of sugar to water) or honey syrup

• 1 egg white (or aquafaba for a vegan version)

• 2 dashes Angostura bitters (optional, for complexity)

• Ice

• Garnish: Luxardo cherry + expressed orange peel

Method

Dry Shake – Combine all ingredients in a shaker without ice and shake vigorously for about 15 seconds. This emulsifies the egg white, giving it a velvety foam.

1. Shake Again – Add ice and shake hard for another 15 seconds to chill and dilute the drink.

2. Strain – Double strain into a chilled coupe or rocks glass (with or without a large ice cube).

3. Garnish – Express an orange peel over the drink (releasing the oils), then discard or place it in the glass. Top with a Luxardo cherry on a cocktail pick.

4. Bitters Art (Optional) – If using bitters, place a few drops on the foam and use a toothpick to swirl them into a decorative pattern.

Ah, the Boulevardier — the Negroni’s brooding, whiskey-based sibling. It’s rich, bittersweet, and classy with a cozy warmth from the bourbon.

Ingredients:

• 30 ml (1 oz) Bourbon (or Rye for a spicier edge)

• 30 ml (1 oz) Sweet Vermouth

• 30 ml (1 oz) Campari

• Orange peel (for garnish)

• Ice

Instructions:

Chill your glass: Either put a coupe or rocks glass in the freezer or fill it with ice water while you mix.

1. Mix: In a mixing glass, add:

   • Bourbon

   • Sweet Vermouth

   • Campari Add ice and stir for about 20–30 seconds until well chilled.

2. Strain: Discard ice from your chilled glass and strain the cocktail into it.

   • Up (in a coupe): Elegant and smooth.

   • On the rocks (in a tumbler with a big cube): More relaxed, slowly evolving.

3. Garnish: Express an orange peel over the drink by twisting it over the glass to release the oils, then drop it in or rest it on the rim.

Nice pick — the Mint Julep is like a chilled southern hug in a glass. Super refreshing, simple to make, and ideal for hot days (or pretending you’re at the Kentucky Derby).

Ingredients:

• 60 ml (2 oz) Bourbon

• 8–10 fresh mint leaves (+ extra for garnish)

• 10 ml (⅓ oz) simple syrup (or 1 tsp sugar + splash of water)

• Crushed ice (essential!)

• Optional: powdered sugar for garnish

Instructions:

Muddle the mint In a chilled julep cup or a sturdy glass, gently muddle the mint with the simple syrup. → Press, don’t smash — you want the oils, not bitterness.

1. Add bourbon Pour in the bourbon and give it a quick stir.

2. Pack with crushed ice Heap in a mound of crushed ice all the way to the top — you want it to look like a little snow cone.

3. Stir and chill Stir until the cup frosts on the outside (especially if it’s metal). Add more crushed ice if needed.

4. Garnish Slap a fresh mint sprig between your hands to release the aroma, then nestle it on top of the ice. Optional: a dusting of powdered sugar on the mint for that classic snowy look.

Ah yes — the Coffee Boulevardier. A sexy, bittersweet cocktail with rich coffee undertones that deepen the warmth of the original Boulevardier. It’s like your Negroni met a strong espresso and decided to stay up all night philosophizing.

Ingredients:

• 30 ml (1 oz) Bourbon

• 30 ml (1 oz) Sweet Vermouth

• 30 ml (1 oz) Campari

• 15 ml (½ oz) Coffee liqueur (e.g., Mr Black, Kahlúa, or something less sweet if possible)

• Orange peel (for garnish)

• Ice

Instructions:

Add everything to a mixing glass

1. Add ice & stir Stir for about 25–30 seconds to chill and dilute just enough.

2. Strain Strain into a rocks glass over a big ice cube (or serve up in a coupe if you're feeling sleek).

3. Garnish Express an orange peel over the top, and drop it in — the citrus cuts through the richness beautifully. 

refreshing and easy-to-make highball.

• Ingredients:

  • 50 ml gin

  • 30 ml mango puree

  • 20 ml honey syrup (or simple syrup)

  • Soda water

• Method:

  • Shake gin, mango puree, and syrup with ice.

  • Strain into a tall glass filled with ice.

  • Top with soda water and stir gently.

  • Garnish with a mango slice.

Ingredients

• 60 ml (2 oz) bourbon or rye whiskey

• 1 sugar cube (or 1 tsp simple syrup)

• 2–3 dashes Angostura bitters

• Few dashes of orange bitters (optional but lovely)

• Ice (large cube preferred)

• Orange peel (for garnish)

• Optional: Maraschino cherry (for garnish, if you're feeling nostalgic)

Instructions

1. Muddle In a rocks glass, muddle the sugar cube and bitters together with a few drops of water (or use simple syrup instead).

2. Add Whiskey Pour in the whiskey and stir to combine.

3. Add Ice Add a large ice cube (or a couple of regular ones) and stir again for 10–15 seconds to chill and dilute slightly.

4. Garnish Express the oils of an orange peel over the drink (twist it over the glass), then drop it in. Optionally, add a Luxardo cherry.

is pure creamy-coffee-sweet heaven in a glass. It’s not just a drink, not just a dessert — it’s the best of both worlds. Ridiculously easy, incredibly indulgent, and perfect for impressing someone (or just spoiling yourself).

Ingredients:

• 1 scoop of vanilla ice cream (high quality = dreamy result)

• 30–50 ml (1–1.5 oz) Baileys Irish Cream

• 1 shot of hot espresso (or strong coffee)

• Optional: chocolate shavings, cocoa powder, biscotti, or a drizzle of chocolate syrup

How to Make It:

Scoop the ice cream into a small glass, dessert bowl, or fancy cocktail glass.

1. Pour the Baileys over the ice cream.

2. Top with espresso — pour it hot, straight over. The ice cream will melt slightly into a creamy pool of deliciousness.

... is basically a vacation in a glass. It’s bold, juicy, and looks like a mini sunset melting down your cocktail. Sweet citrus meets smooth vodka with just the right pop of color thanks to that dramatic grenadine drip. It’s perfect for brunch, golden hour, or anytime you want to impress with minimal effort and max style.

Ingredients:

• 40 ml vodka

• 20 ml triple sec

• 40 ml blood orange juice (fresh is 🔥, but bottled works too)

• 10 ml grenadine

• Garnish: orange slice, mint sprig, or even a tiny umbrella if you're feeling tropical

How to Make It:

1. Shake the vodka, triple sec, and blood orange juice with ice — give it some energy.

2. Strain into a tall glass filled with ice.

3. Slowly pour the grenadine down the side of the glass — it’ll sink to the bottom and create that sunrise magic.

4. Don’t stir! Let it glow.
   
   

...is your tropical daydream in cocktail form. It’s the kind of drink that tastes like beach sand between your toes and a playlist full of chill beats. Sweet pineapple, smooth rum, and that eye-catching splash of Blue Curaçao give it total island vibes — even if you're sipping it from your kitchen.

Ingredients:

• 30 ml white rum

• 30 ml Blue Curaçao

• 60 ml pineapple juice

• 30 ml coconut water (or swap for coconut cream if you're feeling extra lush)

• Garnish: lime wedge, pineapple leaf, or a cocktail umbrella if you're vibin'

How to Make It:

1. Add all ingredients to a shaker with ice.

2. Shake like you're dancing at a beach bar.

3. Strain into a tall glass over crushed ice (or regular ice — no judgement).

Sip it slow and pretend you're somewhere with palm trees and zero responsibilities. 🌴💙

... is what happens when a garden party and a spa day fall in love. It’s crisp, herbaceous, and refreshingly green in all the right ways. Think of it as your go-to for when you want something light, cool, and effortlessly classy — but still kind of flirty. 

Ingredients:

• 50 ml vodka (or gin, if you're in the botanical mood)

• 3 slices fresh cucumber

• 4–5 fresh basil leaves

• 20 ml fresh lime juice

• 15 ml simple syrup (or more, if you like it sweet)

• Garnish: basil leaf, cucumber ribbon, or lime wheel

How to Make It:

1. Muddle cucumber and basil gently in your shaker — you're waking them up, not wrecking them.

2. Add vodka, lime juice, simple syrup, and ice.

3. Shake it like you're mixing up spring in a glass.

4. Double strain into a chilled coupe or a rocks glass over fresh ice.

This one’s not here to play nice — it’s bold, salty, and sophisticated with just the right amount of attitude. If you like your drinks dry, briny, and unapologetically grown-up, this one’s your go-to.

Ingredients:

• 60 ml gin (or vodka, if that’s more your style)

• 10–15 ml dry vermouth (adjust to taste)

• 10–15 ml olive brine (the “dirty” part)

• Garnish: 2 or 3 green olives (stuffed if you’re feeling fancy)

How to Make It:

1. Add gin (or vodka), vermouth, and olive brine to a mixing glass filled with ice.

2. Stir — not shake — for about 30 seconds. You want it chilled and smooth, not cloudy.

3. Strain into a chilled martini glass.

4. Garnish with olives like you mean it. No olives = no Dirty Martini.

Bonus move? Use a bit of the olive brine to rinse the glass before pouring the cocktail. It's like a salty secret handshake for martini lovers.

Sweet, tangy, and totally irresistible, the Strawberry Smash is your go-to when you want something fruity and fresh without being too complicated.

Ingredients:

• 50 ml vodka (or gin for a more botanical twist)
  
  

• 30 ml fresh lemon juice
  
  

• 20 ml simple syrup
  
  

• 4-5 ripe strawberries
  
  

• Fresh mint leaves (about 4-6)
  
  

• Soda water (to top)
  
  

• Garnish: strawberry slice and a sprig of mint

How to Make It:

1. Muddle the strawberries, mint, and simple syrup at the bottom of a shaker

2. Add vodka and lemon juice.

3. Shake with ice like you mean it.

4. Strain into a rocks glass filled with ice.

5. Top off with a splash of soda water for that refreshing fizz.

Lush, herbal, and ultra-refreshing

Ingredients:

• 50 ml bourbon or gin (both work beautifully — gin is fresher, bourbon is deeper)

• 1/2 ripe peach (peeled and chopped, or 30–40 ml peach purée)

• 4–5 fresh basil leaves

• 20 ml lemon juice

• 15 ml simple syrup (or honey syrup for a twist)

• Garnish: basil sprig and peach slice

How to Make It:

1. Muddle the peach chunks and basil with the lemon juice and syrup in a shaker — you want juicy and fragrant, not total mush.
   
   

2. Add your spirit of choice and ice.
   
   

3. Shake well, like it’s peach season and you're making the most of it.
   
   

4. Double strain into a rocks glass over fresh ice.
   
   

5. Garnish with a peach slice and a fresh basil sprig for full aroma effect.

Effervescent, fruity, and garden-fresh

Ingredients:

• 30 ml elderflower liqueur (like St-Germain)
  
  

• 30 ml peach purée or muddled ripe peach
  
  

• 4–5 fresh basil leaves
  
  

• 15 ml lime juice (fresh is key)
  
  

• Prosecco (to top)
  
  

• Splash of soda water (optional, for a lighter spritz)
  
  

• Garnish: basil sprig, peach slice, lime wheel

How to Make It:

1. Muddle peach, lime juice, and basil leaves gently in a shaker or directly in the glass.
   
   

2. Add elderflower liqueur and stir with ice to chill.
   
   

3. Strain (or pour directly if you want a rustic feel) into a large wine glass filled with ice.
   
   

4. Top up generously with Prosecco and a small splash of soda water if desired.
   
   

5. Garnish with a fresh basil sprig, peach slice, and/or lime wheel.