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2 oz Bourbon
¾ oz Campari (cacao infused)
¾ oz Ginger syrup
¾ oz Lemon juice
1 oz Wine (sparkling) or Champagne
1 Lemon twist
1 Orange twist
4 Raspberries

Muddle raspberries with lemon and orange twists. Add remainder, shake over ice. Strain into snifter over large ice cube, top with champagne. Garnish with lemon wheel.

I was determined to make tequila and champagne like each other.

1 oz Tequila use Tesoro Blanco
¼ oz Campari
¼ oz Creme de cacao use Marie Brizard
½ oz Vermouth (dry) use Dolin Blanc
1 tsp Ginger syrup
½ oz Lemon juice
1½ oz Wine (sparkling) or Champagne

Shake over ice and strain into flute. Top with champagne, no garnish.

Invented by Sam Ross at Attaboy in 2017, the Mosquito revisits a template Ross explored with his iconic Paper Plane 10 years prior. It features four ingredients in equal measure, creating a harmony of smoky, sweet, spicy, sour and bitter elements. It’s the

¾ oz Mezcal
¾ oz Campari
¾ oz Ginger syrup
¾ oz Lemon juice

This modern classic from Milk & Honey riffs on the Whiskey Sour and Gold Rush, featuring honey ginger and a smokey Scotch float

2¼ oz Bourbon can use a blended Scotch
¼ oz Scotch whisky use Islay whisky such as Ardbeg for floater
¾ oz Ginger syrup
¾ oz Honey syrup use honey ginger syrup
¾ oz Lemon juice

For honey ginger syrup use 1 cup honey, 1 cup water and 1 6-inch piece of ginger peeled and thinly sliced.