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2¼ oz Rum use dark rum
¾ oz Honey syrup use 2:1 ratio
¾ oz Lime juice
3 oz Wine (sparkling) or Champagne
2 dash(es) Orange bitters

Express with orange peel

6¾ oz Gin Use gray whale
1 cup(s) Chareau Mix ¼ tsp blue spirulina to 1 cup Chareau
2¼ oz Elderflower liqueur
1½ oz Lime juice
¾ oz Simple syrup Use gum syrup
1 bottle(s) Tonic water Use Fever Tree elderflower
6 dash(es) Grapefruit bitters

Drizzle with ½ oz blue Chareau and garnish with lemon wheel

With its striking scarlet hue and manicured lemon twist studded with a mint plume, the Banana Blossom is the perfect encapsulation of Erika Flowers’ ability to blend the dramatic with the approachable.

1½ oz Rum Infused with hibiscus
¾ oz Creme de banana
¼ oz Demerara syrup
¾ oz Lime juice
2 dash(es) Angostura bitters

1½ oz Bourbon
½ oz Rum Use dark rum
¾ oz Creme de banana
½ oz Cinnamon syrup
¼ oz Lime juice Optional

Blend with ½ fresh or frozen banana and 1 cup ice.

2¼ oz Rum use Bacardi Anejo
¼ oz Amaro use Amaro Montenegro
¾ oz Lime juice
½ oz Prickly pear syrup
3 dash(es) Rhubarb bitters

Faced with an abundance of leftover Champagne at Cold Storage, bartender Marissa Barlow re-purposed the wine by turning it into a syrup. “I had simultaneously been trying to re-create the flavor of my favorite treat as a kid in a cocktail—Daiquiri ice sorb

2 oz Rum
¾ oz Champagne syrup
¾ oz Lime juice

A swizzle for the 21st century, Marco Dionysos’s tall, frosty cocktail rejiggers the traditional Caribbean Rum Swizzle with green Chartreuse, a lime-colored, herbal French liqueur. And though a seemingly odd combination of ingredients, Chartreuse’s aromati

1½ oz Chartreuse (green)
½ oz Falernum
¾ oz Lime juice
1 oz Pineapple juice

This take on a Mojito incorporates spicy and savory elements for a drink that’s crisp and complex.

1½ oz Gin Original calls for white rum
½ oz Bergamot liqueur
¾ oz Lime juice
¾ oz Simple syrup Salted cucumber wasabi syrup
1½ oz Tonic water Original calls for soda water

2¼ oz Vodka
¾ oz Cointreau
¾ oz Cranberry cocktail never cranberry juice
½ oz Lime juice

The proportions for this cocktail vary, maybe, more than any other drink.

At home we call this a Home Depot.

1½ oz Mezcal
1 oz Aperol
½ oz Maraschino liqueur use Luxardo
¾ oz Lime juice

From Death & Co.

2 dash(es) Absinthe
¾ oz Rum use Appleton Estate
¾ oz Rum use El Dorado 12 yr
½ oz Grenadine
½ oz Lime juice
1½ oz Wine (sparkling) or Champagne

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

The classic citrus-and-mint Southside cocktail is elevated to another plane of flavor through the inclusion of fresh cucumber.

2 oz Gin
1 oz Lime juice
¾ oz Simple syrup
2 Cucumber slices
6 Mint leaves

Lightly muddle the cucumber and mint leaves in a shaker. Add the liquid ingredients and shake well with ice. Strain into a chilled glass. Float the garnish on top of drink.

1½ oz Tequila
3 oz Ginger beer
½ oz Lime juice
½ oz Creme de cassis

1½ oz Tequila
½ oz Campari
½ oz Lime juice
½ oz Simple syrup

At Ave in Grand Cayman, the Escape is essentially a Piña Colada Royale with a cloud-like head of tropical foam. This drink takes inspiration from that cocktail, but is easy to shake up at home and serve as a mini cocktail.

1½ oz Rum
1 oz Coco Lopez
½ oz Lime juice
½ oz Pineapple juice
1½ oz Wine (sparkling) or Champagne

Combine the rum, coconut cream and juices in a cocktail shaker filled with three cubes of ice. Briefly, yet vigorously, shake to chill. Strain into a tiny snifter glass and slowly top with Champagne by pouring in one stream in the center of the cocktail to

If you’re a fan of the classic Last Word, this citrusy cocktail will hit the spot. Chartreuse ups the herbacousness of this gin cocktail from bartender Andrew Volk.

1½ oz Gin
¾ oz Chartreuse (green)
¾ oz Lime juice
½ oz Simple syrup
Cherry
½ oz Egg white
Lime wedge

Dry-shake all ingredients without ice to combine, then add ice and shake again until chilled and foamy. Double-strain into a chilled glass with fresh ice; garnish.

2¼ oz Rum use white rum
¼ oz Maraschino liqueur use Luxardo
½ oz Grapefruit juice
¾ oz Lime juice
¼ oz Simple syrup can omit if double the maraschino

Garnish with lime wheel on rim

3 oz Rum Use mix of light and dark rum
½ oz Cointreau
½ oz Grenadine
½ oz Lime juice
1½ oz Passionfruit puree Can substitute pineapple juice
½ oz Simple syrup Not really necessary

2¼ oz Rum use Jamaican overproof
½ oz Falernum
½ oz Cinnamon syrup
½ oz Grapefruit juice
¾ oz Lime juice
1 dash(es) Angostura bitters

Few drops of absinthe to rinse the glass first, optional.

2¼ oz Gin
¾ oz Lime juice
¾ oz Simple syrup
2 dash(es) Angostura bitters
3 Cucumber slices muddle!
6 Mint leaves muddle!
2 dash(es) Rosewater
5 dash(es) Saline solution

Muddle with mint and cucumber. Garnish with floating mint leaf, single drop of rose water and three dotted Angostura bitters

1½ oz Rum Can sub 1 oz aged plus ½ oz blackstrap
¾ oz Campari Can sub ½ Campari plus ¼ Aperol
½ oz Lime juice
¾ oz Pineapple juice Most recipes call for more like 2 oz
½ oz Simple syrup Use demerara (2:1)

2¼ oz Bourbon
½ oz Allspice dram
½ oz Lime juice
¼ oz Simple syrup
2 dash(es) Angostura bitters

2 oz Rum Mix light and dark rum
½ oz Dry curacao
1 oz Lime juice
¼ oz Orgeat (almond syrup)
¼ oz Simple syrup

(inspired by The Aviary)

2¼ oz Tequila
½ oz Dry curacao
½ oz Agave syrup use 2:1 agave to water
¾ oz Lime juice

Agave syrup is 2:1 agave to water, salt rim optional

2¼ oz Tequila
¾ oz Cointreau Use Cointreau Noir
¾ oz Blackberry syrup Use 1x blackberries to ¾x sugar to ½x water
¾ oz Lime juice

1½ oz Tequila
½ oz Cherry Heering
½ oz Honey syrup
½ oz Lime juice
½ oz Sherry Use manzanilla

2¼ oz Tequila
¾ oz Chartreuse (yellow)
½ oz Jalapeno simple syrup 1 cup water to 1 cup sugar and 1-3 sliced jalapenos.
¾ oz Lime juice
1½ oz Pineapple juice

1½ oz Tequila
¼ oz Agave syrup
¼ oz Lime juice
1 oz Pomegranate juice can split with Pama

2¼ oz Tequila use Fortaleza Blanco
½ oz Dry curacao
½ oz Black pepper simple syrup mix ½ cup water to ½ cup water and ½ tablespoon crushed black pepper or ¼ cup whole peppercorns
½ oz Lime juice
1½ oz Watermelon mix 3:1 juice with simply syrup

Muddle with cucumber slices

Meant to evoke a Moroccan sky with an ice sphere standing in for a full moon, this blue tequila cocktail features floral notes from the crème de violette and maraschino liqueur, citrus brightness, and a hint of heat on the finish.

2 oz Tequila
½ oz Creme de violette
¼ oz Maraschino liqueur
¾ oz Lime juice
½ oz Orgeat (almond syrup)
Flower (edible)

Add all of the ingredients to a shaker with ice, shake, and double strain into a glass over ice. Garnish.

1½ oz Rum Use Havana 3yr white
1 oz Lime juice Use clarified lime mint cordial
1½ oz Seltzer or soda water
1 oz Simple syrup Use clarified lime mint cordial

Resembles Division Bell and Home Depot with Paper Plane - like proportions.

¾ oz Mezcal
¾ oz Aperol
¾ oz Chartreuse (yellow)
¾ oz Lime juice

3 oz Rum Mix light, dark, demerara rum
¾ oz Grapefruit juice
1 oz Honey syrup
¾ oz Lime juice
¾ oz Seltzer or soda water

Spawned in the late aughts at LAB—London’s influential high-energy, high-volume bar—this spin on a classic has had a cult following since its creation in 2005.

1 oz Rum Use overproof rum
¾ oz Chartreuse (green)
¼ oz Falernum
1 oz Lime juice

Combine all ingredients in a cocktail shaker with ice and shake until chilled. Strain into a coupe or cocktail glass.

1½ oz Rum use aged rum like Bacardi 8
½ oz Lime juice
½ oz Simple syrup
3 oz Wine (sparkling) or Champagne use Champagne
2 dash(es) Angostura bitters
6 Mint leaves muddle very softly

1½ oz Tequila
½ oz Aperol
½ oz Elderflower liqueur
½ oz Agave syrup
3 oz Cider use EastCiders Ruby Red or Fresca
½ oz Lime juice

2 oz Gin
¾ oz Dry curacao
¾ oz Lime juice
1 dash(es) Angostura bitters
1 dash(es) Orange bitters

Shake with ice and strain into coupe. Garnish with lime twist.

2 oz Gin (szechuan pepper infused)
¼ oz Apricot liqueur
¼ oz Falernum
¾ oz Lime juice
¼ oz Simple syrup

Shake over ice, no garnish.

Also called Greenya Colada

1½ oz Chartreuse (green)
¾ oz Coco Lopez
½ oz Lime juice
1½ oz Pineapple juice

Can make frozen by blending with ice

From Death & Co. Blanc vermouth infused with sage.

2 oz Tequila use Cabrito Blanco
¾ oz Vermouth (dry) infused with sage
½ oz Honey syrup
¾ oz Lime juice
Cucumber ribbon
3 Cucumber slices

In a shaker, muddle cucumber wheels. Add remaining ingredients and shake with ice, then strain into a coupe. Garnish with cucumber ribbon on a cocktail pick.

From Death & Co.

2¼ oz Gin
¼ oz Maraschino liqueur
¾ oz Grapefruit juice
½ oz Lime juice
¼ oz Simple syrup
¼ oz Creme de mure

Shake over ice. Strain into coupe. No garnish.

2¼ oz Pisco
1 oz Lime juice
½ oz Simple syrup
3 dash(es) Angostura bitters garnish with drops atop foam
1 Egg white dry shake

Substitute simple for strawberry rose syrup (1 cup strawberries, 1 cup water, 1 cup sugar, ¼ oz rosewater) or use 2:1 fruit to simple. Blend with ice.

1½ oz Vodka Use vanilla vodka
¾ oz Passionfruit liqueur Use Passoa
¼ oz Lime juice
1½ oz Passionfruit puree
½ oz Simple syrup Use vanilla syrup
2¼ oz Wine (sparkling) or Champagne Served on the side

Garnish with floating passionfruit peel boat.

3 oz Rum Mix light and dark rum
¾ oz Creme de banana
½ oz Grenadine
½ oz Lime juice
1½ oz Pineapple juice
¾ oz Creme de cassis

6¾ oz Gin
1½ oz Chartreuse (green)
4½ oz Midori
1½ oz Lime juice
¾ oz Simple syrup
1 bottle(s) Tonic water Use Fever Tree cucumber

Has bitter grapefruit notes, similar to Luposo as a cocktail

2¼ oz Tequila use blanco; recipe calls for just 1½
¼ oz Campari
½ oz Grapefruit juice
¾ oz Lime juice
½ oz Simple syrup recipe calls for ¾

Essentially a gin mojito!

2 oz Gin
¾ oz Lime juice
⅓ oz Seltzer or soda water Just a splash!
½ oz Simple syrup Use 2:1 rich simple (65 brix)
5 Mint leaves

Easy four ingredient drink of equal proportions

1 oz Gin
1 oz Chartreuse (green)
1 oz Maraschino liqueur
1 oz Lime juice

1 dash(es) Absinthe
4 oz Rum Mix light, dark, overproof rum
½ oz Falernum
¼ oz Grenadine
¾ oz Lime juice
1 oz Pineapple juice