DIRECTIONS

Muddle the lemon in a shaker. Add the remaining ingredients and ice and shake. Double strain into a rocks glass over ice. Serve with a straw.

DIRECTIONS

Add all ingredients into a mixing glass with ice and stir until chilled. Strain into a rocks glass over fresh ice. Garnish with orange peel.

DIRECTIONS

Bring water to a simmer. Pour into mug. Add the whiskey, 2 teaspoons honey and 2 teaspoon lemon juice. Stir until the honey has disappeared into the hot water. Garnish with a lemon and cinnamon stick (if using).

DIRECTIONS

Add all ingredients into a shaker with ice and shake.

Strain. Garnish with 3 dashes of Angostura bitters.

DIRECTIONS

Place the mint leaves and sugar or simple syrup into a julep cup, Collins glass, or double old-fashioned glass. Muddle well. Add Bourbon. Fill glass with crushed ice and stir well. Garnish with mint sprig.

DIRECTIONS

Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink. In a mixing glass, soak the sugar cube with Peychaud’s bitters and muddle to crush the cube. Add the rye whiskey and stir. Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid. Pour the whiskey mixture into the absinthe-rinsed glass. Garnish with lemon twist.

Add all ingredients into a shaker with ice and shake.

Strain. Pour into martini glass with Luxardo cherry.

DIRECTIONS

Place sugar, bitters, and one orange peel in a mixing glass. Muddle sugar. Top with ice and bourbon, then mix until cold and properly diluted. Place large ice cube into rocks glass and strain cocktail into glass. Make sure to shake mixing glass after straining to top ice with some sugar. Add Luxardo cherry to glass. Express orange peel over glass, ensuring oil coats inside edges of glass. Do not reuse mixing ice.