cocktailmenu

“We wanted the drink to taste like a spa day,” says bartender Leigh Lacap, “both figuratively and literally.”

Add all ingredients to a cocktail shaker, and shake good and hard for six to eight seconds. Strain over fresh ice into a rocks glass, and garnish with a sprinkle of pink salt and/or a small pink or purple edible flower.

As served at The Masters

The Pollinator, a floral twist on the Prohibition-era gin Bee’s Knees, features a shaken mix of The Botanist gin, aromatic pisco, fresh lemon juice, lavender-honey syrup and cardamom bitters. Though layered, this sour keeps the gin’s subtle notes of junipe

A classic sidecar variation, with the addition of an herbal element.

Originally on the menu at Dutch Kills and created by Zachary Gelnaw-Rubin and Abraham Hawkins, the Bicycle Thief Cocktail became a favorite of New York City bartender Meaghan Dorman.

Shake and strain over fresh ice into collins glass, top with soda water.

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.

In my opinion, this French 75 variation is the best beginner Campari drink in history.

Shake all the ingredients (except the champagne and grapefruit twist) with ice, then strain into a flute. Top with champagne. Squeeze the grapefruit twist over the drink and discard. No garnish.

Serve over crushed ice then garnish with lemon wheel and three blackberries

Garnish with sugar rim = “crusta.”

Variation of the Brandy Crusta, signature drink of the Starlight Club

From Death & Co.

Shake over ice and strain into flute. Top with champagne and garnish with lemon twist.

In my play on the French 75, I make it more about the gin and less about citrus. Grapefruit and maple syrup work so well together.

Shake all the ingredients (except the champagne and grapefruit coin) with ice, then double strain into a coupe. Top with champagne. Squeeze the grapefruit coin over the drink and discard. No garnish.

A modern classic gin sour with bitter (from Campari) and sweet (from muddled grapes) elements.

The bitters make all the difference in this gin sour variation

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

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

From Death & Co.

Shake with ice and strain into coupe with no garnish.

Developed as an off-shoot to the Pegu Club. Legend is that bartender misspelled his own friends name (Jasmin).

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

Shake and strain into coupe, no ice. Garnish with lemon twist.

From Death & Co.

Shake all the ingredients (except the champagne) with ice, then strain into a coupe. Top with champagne. No garnish.

Dry shake for 30 seconds. Add the remaining ingredients. Add ice. Shake vigorously. Fine strain into coupe. Garnish.

When developing this cocktail, I tried to imagine something Cary Grant would drink at the Plaza Hotel.

Shake all the ingredients (except the champagne) with ice, then strain into a flute. Top with champagne. No garnish.

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

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

For blackberry syrup, use 1 lb (or 2 cups) blackberries to 1 cup water and 1½ cups water. Simmer while stirring and crushing blackberries. Strain.

For this gin cocktail recipe, Meaghan Dorman of Dear Irving in New York City highlights the bright notes of a citrus-forward gin with fresh lemon juice, rounding it out with cardamom and vanilla sweetness.

Shake all of the ingredients with ice. Strain into a chilled coupe and garnish.

Also available as Rosé N/A.

The Saturn cocktail is one of the most famous gin-based recipes—a fruity combo of gin, passion fruit, orgeat, falernum and lemon juice. Invented in 1967, the drink still appears on menus at bars around the world today

Blend all the ingredients together with 1 cup of crushed ice until smooth. Pour the contents into a rocks glass filled with 4 oz. of fresh crushed ice. Garnish with lime ring around cherry.