🍹 Cocktail Diary

Prepare glass by rimming with smoked Himalayan sea salt (or salt of your choice). In a shaker, combine all the ingredients with ice and shake to chill. Strain over ice into the prepared glass.

Stir the ingredients in a mixing glass with ice. Pour the cocktail in a martini glass.

Add all of the ingredients to a mixing glass with ice, and stir until chilled. Strain into a chilled coupe glass, express the oil of a Lemon peel over the drink, and garnish with that Lemon peel. Garnish: Lemon peel.

Combine the amaretto, Bourbon, Lemon Juice, Simple Syrup and Egg White in a cocktail shaker without ice. Shake ingredients for 15 seconds. Add Ice to the shaker and shake again for 30 seconds. Double strain into a coupe glass. Add the Bitters on the top of the foam. Garnish with a Luxardo cherry.

Dry shake (no ice) for at least 10 seconds to fully incorporate the egg white. Add ice and shake again until well chilled. Strain into a double old-fashioned glass filled with ice (or a chilled coupe). Garnish with lemon zest and a cocktail cherry. ​

Blend all ingredients until creamy. Pour beverage into a chilled glass. Garnish with banana slices.

Stir ingredients over ice in a mixing glass then strain into a martini glass. Optional: use .75 oz Giffards Banana for a Gin forward cocktail.

In a mixing glass add Gin, Vermouth, and Bitters. Add ice and stir 50 revolutions. Strain into a glass. Add garnish.

Combine the ingredients in a shaker. Shake that all up and strain into a cocktail coupe. Garnish with a Brandied Cherry.

Combine Bourbon, Coffee Liqueur, Brown Sugar Syrup and Chocolate Bitters in a mixing glass. Add ice and stir until cold. Strain the cocktail into a rocks glass over ice. Express Orange Peel over drink and drop into the cocktail.

Stir all ingredients with ice, and strain into a chilled cocktail or coupe glass. Garnish with a slice of banana or a dried banana chip.

Recipe For Cream: Fill squeeze bottle 75% full with Heavy Cream and add .25oz (7.5ml) Creme De Cacao Add a spring from a strainer and shake until it thickens. Be sure not to over do it. you Stir the brandy and creme de cacao with ice until chilled. Pour into a coupe glass, then add the shaken cream to the top of the cocktail.

Combine ingredients in a shaker and dry shake. Next add ice to the shaker and shake until cold, or around 20 seconds. Double strain the beverage into a coupe or nick and nora glass.

Mix the liquors, Lime Juice, agave Syrup and ice in a cocktail mixer. Strain and add the Lime Wheel.

Blend the ingredients until a creamy texture. For a garnish add whipped cream and banana slices.

Muddle cherries, Mint Leaves and Syrup in a shaker. Add Bourbon and Lime Juice and ice Shack well Double strain in rocks glass with a big ice cube Garnish with a pitted full cherry with a Mint sprig pierced through.

Stir Gin and vermouth in a beaker until chilled and mixed to taste. Then strain the contents into a chilled coupe glass. Optionally, drop 1 drop of Bitters in the middle of the drink and let it naturally dissolve into the cocktail.

Grate nutmeg and Cinnamon in a cup then add 2 crushed cloves. Top with hot Water and garnish with a Lemon peel with cloves in it.

Combine the alcohol, Simple Syrup and Egg White in a shaker. Shake until the Egg Whites are frothy. Pour in a glass, then add cream soda. Serve when the beverage separates from the head.

Add pebble or crushed ice and whip shake (short, hard shake to aerate and chill). Strain into a glass and top with more pebble or crushed ice.

Into a shaker you'll muddle the cherries with Simple Syrup. Then you'll add in Lemon Juice and Bourbon. Give it a good 10 shakes. Pop the top and add in your Egg White. Give it a hard 15-20 shakes to get the Egg White frothed up. Fine strain this cocktail into a chilled coupe glass or into a whiskey glass filled with lots of ice. Garnish with cherries.

Shake all ingredients with ice. Strain and serve in a coupe glass with an Orange twist.

Pour ingredients into a mixing glass with ice and stir until cold. Strain into a chilled coupe. Garnish with an Orange twist. Use Chartreuse in place of Benetictine to make a Chartreusemum.

Pour the whiskey, Lemon and maple Syrup on one side of the shaker. Crack the Egg White into the other side of the shaker to ensure egg shells do not get into the cocktail. Dry shake for 15 seconds. Add ice to the shaker and shake for an additional 20 seconds. Double strain the cocktail into a coupe glass. Add the Cinnamon and Bitters to garnish the beverage.

Build the drink by stirring all ingredients with ice in a rocks glass. Optionally garnish with a Lime Wedge, which may be squeezed into the drink according to taste.

Rinse a chilled cocktail glass with absinthe and toss the excess. Pour the remaining ingredients into a cocktail shaker filled with ice.

Fill the shaker with ice and shake vigorously until the outside is frosty (about 15–20 seconds). Double strain into a chilled coupe or martini glass. Garnish with a lime wheel or wedge.

Process is the same as a traditional whiskey sour

Add the ingredients to the shaker and dry shake for 15 seconds. Add ice and shake until cold or around 20 seconds. Double strain into a coupe glass and shave nutmeg on the top as a garnish.

Combine the vermouth, Lemon Juice, Simple Syrup, and 2 of the Orange Slices in a cocktail shaker and muddle to break down the Orange. Add ice cubes to fill the shaker three-quarters full, cover, and shake to chill for about 15 seconds. Fill an old-fashioned glass with ice cubes and strain the cocktail over the ice. Garnish with the remaining Orange Slice.

Rim a cocktail glass with sugar: Wipe or Lime Wedge around the rim, then roll it in a shallow dish with granulated or superfine sugar. In a cocktail shaker filled with ice, pour the Tequila, Cognac, Orange Liqueur, Lime Juice, and Agave Nectar. Shake well and strain into the prepared glass and garnish with a Lime Wedge.

Combine all ingredients except the Water Shake with ice Strain over ice into a double old fashioned glass Garnish with a sprig of Mint and slice of grapefruit. Replace seltzer Water with grapefruit soda to make a Durango Unchained

Dry shake (no ice) to emulsify the egg and combine ingredients. Add ice to the shaker and shake again until well chilled. Strain into a rocks glass. Garnish with freshly grated cinnamon and nutmeg. ​⁠

Pour ingredients into a mixing glass and add ice. Stir until cold then pour into a rocks glass with a large single ice cube.

Add ingredients to tin.<br>Add shaking ice.<br>Shake 8-10 Seconds.<br>Strain into mug.<br>Pack with crushed ice.<br>Garnish with Mint Sprig, Dehydrated Lime Wheel and Orchid Flowers

Add Lime Wedge into tin and lightly press with a muddler to release the oils. Then add the rest of the ingredients. Whip shake with pebble ice into rocks glass and garnish Drink and enjoy\!

Fill a cocktail shaker with ice. Add Tequila, Velvet Falernum, Mezcal, Punt e Mes, and Lime Juice. Shake for 30 seconds and strain into a cocktail glass. Garnish with a Lime twist.

Shake all the ingredients with cracked ice. Pour the Wholecontents into a highball glass, adding cubes to fill as needed. Garnish with Orange zest.

Add ice to an old fashioned glass or lowball glass. Pour the Cognac and Amaretto over the ice. Stir gently to combine.

Pour the Cognac in a glass over ice and then top with Ginger beer.

Combine ingredients into a mixing glass with ice. Stir until the ingredients are properly chilled. Strain the ingredients into a couple glass and add the drops of chili oil. Serve.

Add the first four ingredients to a shaker and dry-shake (without ice) for about 10 seconds. Add 3 or 4 ice cubes and shake very well. Double-strain into a chilled fizz glass and top with Club Soda.

Stir all ingredients with plenty of ice in a large mixing glass. Strain into a snifter over a large format ice cube.

Combine ingredients in a shaker and shake for 15 \- 20 seconds. Double strain into a nick and nora cocktail glass. Add a Lemon wheel for a garnish.

Shake vigorously for about 10 seconds to emulsify the egg white. Add ice to the shaker and shake again until the outside of the shaker feels frosty (another 10–15 seconds). Strain into a sour glass. Garnish with a dash of Angostura bitters. Serve immediately.

Add a single large ice cube to a rocks or old fashioned glass and stir ingredients until chilled.

Combine all ingredients in a shaker with ice. Shake for 10 - 20 seconds to mix and chill the cocktail. Double strain into a coupe glass.

Shake all ingredients except Ginger beer. Double strain into a highball glass filled with ice. Top with Ginger beer. Garnish with a Lime Wedge.

Add the ingredients and ice to a shaker. Shake until chill and then double strain into a coupe glass.

Fill a rocks glass with crushed ice. Garnish with a Pineapple frond

Combine all the ingredients in a blender with 4 large ice cubes and flash blend for five seconds. Pour into a glass and top with crushed ice. Garnish.<br><br>

Rim half of a chilled Old Fashioned or rocks glass with salt and set aside. Add the Fernet-Branca, Cognac, Simple Syrup, Angostura Bitters and Orange Bitters into a mixing glass with ice and stir until well-chilled. Strain into the prepared glass. Express the oils from a Lemon peel over the top of the drink and discard peel.

Combine all ingredients in a mixing glass, add ice, and stir briskly. Strain into an old-fashioned glass over a large chunk of ice. Garnish with a long, trimmed Orange Peel.

Add all ingredients to a shaker tin Add ice and shake for 15 seconds Double strain into chilled coupe glass.

In a cocktail shaker filled with about 2 cups of crushed ice, pour the ingredients. Shake well. Pour everything (do not strain) into an old-fashioned glass. Garnish with a Lime Shell sunk into the ice and a sprig of Mint

In a rocks glass, combine the maple Syrup with the Orange Juice, Lemon Juice and Bitters. Add the Orange wheel and lightly muddle. Add the Bourbon and stir well.

Shake all ingredients in ice and poor into rocks glass

Combine the Mezcal, Egg White, Simple Syrup, and Lemon Juice in a cocktail shaker. Shake for about 20 seconds to froth the Egg White. Fill the shaker with ice and continue shaking until very cold, about 30 more seconds. Strain through a fine-mesh strainer into a chilled coupe or rocks glass and garnish with a few dashes of Bitters.

Place Mint Leaves and Simple Syrup in a shaker. Muddle leaves and Syrup. Add Lime Juice and spirit. Shake well with ice. Strains into a glass filled with ice(double strain if you don’t want Mint Leaves in the drink). Garnish with a sprig of Mint Leaves and Lime Wheels.

Combine ingredients in a shaker and shake for 20 seconds. Double strain into a nick and nora glass. Add a Lime web wedge for a garnish.

Oh Bother: Stir in a glass with a single large ice cube. Silly Ol&#39; Bear: Add 2 oz hot Water to make it like a hot beverage.

Shake all ingredients and the. Double strain into a chilled martini glass

Stir ingredients and strain into a Collins glass. Top with Tonic Water.

Heat the almond milk to a simmer. Add the rest of the ingredients to the pot and stir until completely dissolved. Pour the orgeat into a bottle and seal. Promptly refrigerate.

Add the Gin, Simple Syrup, Heavy Cream, Lemon and Lime Juices, Orange flower Water and Egg White into a shaker and dry-shake (without ice) vigorously for about 10 seconds. Add ice and shake for at least 15 seconds, until well-chilled. Strain into a Collins glass. Pour a little bit of Club Soda back and forth between the empty halves of the shaker tins to pick up any residual cream and Egg White, then use that to top the drink.

Shake all ingredients with ice. Double strain in chilled coupe glass. Garnish with citrus peel or dragon fruit.

Stir all that up until well-chilled, then strain into a cocktail coupe. Garnish with a Lime twist, squeezing over the surface of the drink to spray its citrus oils over the top, plus a Brandied Cherry.

Combine all ingredients into a mixing glass. Add ice and stir the cocktail with a bar spoon to chill. Strain the cocktail into an old-fashioned glass over ice.

Stir ingredients in a mixing glass with ice until chilled. Pour the cocktail in a coupe glass and serve.

Combine the ingredients in a shaker. Add ice and shake for 20 secons or until chilled. Double strain into a coupe glass.

Sugar the rim of a coupe or nick and nora glass

1. (Optional) Sugar the rim of a coupe glass: run a lemon wedge around the rim, dip in superfine sugar, and set aside. Fill with ice and shake until well-chilled. Strain into the prepared glass. Garnish with an orange twist.

Stir in a glass with a single large ice cube.

Add Egg White and citrus Juice to one side of the shaker. Add other ingredients to the other side. Combine together and dry shake. Add ice to the cold shake. Double strain in a nick and Nora glass

Add all of the ingredients to a mixing glass with ice, and stir until chilled. Strain into a chilled coupe glass, express the oil of a Lemon peel over the drink, and garnish with that Lemon peel. Garnish: Grapefruit peel.

Combine all ingredients into a mixing glass. Add ice, and stir until chilled. Strain into a Nick and Nora glass. Express an Orange Peel over top of the drink, wipe the rim with it, and drop it in the drink.

Give the mixture a good shake Strain over ice Garnish with a rosemary sprig

Pour the ingredients into a cocktail shaker filled with ice. Shake well. Double strain into a chilled coupe or nick and nora glass. Garnish with a Lime peel.

Place sugar cubes in a coupe glass and soak with Angostura Bitters. Add a handful of cracked ice cubes and Cognac; top with Champagne. Drizzle with Chartreuse. Add ice until almost brimming.

Instructions: In a mixing glass with ice, Stir all ingredients until very well-chilled. Strain into a chilled cocktail glass. Squeeze a thick Orange Peel over the rim

Combine all ingredients into a mixing glass. Stir for about 30 seconds to chill and dilute. Pour over a large cube into an old-fashioned glass. Add Garnish.

Add the ingredients into a rocks glass. Then add a single large ice cube and stir until chilled. Add the Lemon twist as a garnish.

Add ingredients to tin. Add a large rock of ice and shake for 20-30 seconds to create a nice foam. Strain into chilled glass

Shake all ingredients with ice and strain into chilled glass filled with crushed ice.

Shake and then strain into a Collins Glass and Top with Soda Water Garnish Lemon Peel and Cherry

Combine all ingredients in a shaker, fill with ice and shake vigorously until very cold. Strain into a Poco Grande (or similar) glass filled with crushed ice and serve.

Gather the ingredients. Pour the ingredients into a cocktail shaker filled with ice and shake well. Strain into a chilled cocktail glass.

Combine Lime Juice, Pineapple Juice, Simple Syrup, , and Velvet Falernum in a cocktail shaker. Shake and pour into a tall glass filled with ice. Top with Club Soda and two dashes of Angostura Bitters.

Combine the ingredients in a shaker. Shake them for 15 to 20 seconds and dirty our into a rocks glass. Add Tajin to half of the rim of the glass. Add a small watermelon slice for garnish.

Combine liquid ingredients in a cocktail shaker with ice. Shake the contents until chilled and then double strain into a coupe glass. Add the blood Orange Peel as a garnish.

Pour the ingredient into a shaker with ice. Shake until chilled then strain into a coupe glass.

Add ingredients to a shaker, prep eggs white in the opposite shaker, then combine. let sit for 10 seconds, then dry shake to emulsify the egg. Add a rock of ice and shake for another 20 to 30 seconds. Strain into a Nick and Nora Glass, Coupe, Cocktail Glass or Footed Rocks Glass. Garnish with Angostura Bitters.