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The Mojito, packed with mint and garnished with a lime wheel Recipe: Mojito Ingredients: 6 large mint leaves (or 10–12 medium) 0.5 oz simple syrup 1/8 of a lime (optional) 1 oz lime juice (or juice of 1 large lime) 1.5 oz white rum (we prefer Cruzan) ~2 oz soda water Build Option 1: Built in the Glass For those who like the mint leaves in the mix. Add mint and simple syrup to your glass, then gently muddle to release the oils. (Optional) Add the lime wedge and muddle to extract juice and oils from the skin. Pour in lime juice and rum. Add ice, leaving about 2 oz of room at the top. Stir well to chill. Top with soda water and give it one last gentle stir. Garnish with a lime wheel and a fresh mint sprig. Build Option 2: Shaken and Strained For those who prefer a smooth sip without the leaves. In a shaker, combine mint and simple syrup. Muddle gently. (Optional) Add the lime wedge and muddle again. Add lime juice and rum. Fill shaker with ice and shake well. Strain into a glass over fresh ice, leaving space for soda water. Top with soda water and stir gently with a bar spoon. Garnish with a lime wheel and mint sprig. History: Most people probably don’t think twice about the history of this simple, refreshing summer drink, but its origin story might surprise you. It started out in Cuba as a medicinal tonic called El Draque, named after the English privateer Sir Francis Drake, and was used to help fight off scurvy and dysentery. Over the years, it evolved with the culture and ingredients available, eventually becoming the summer icon we know and love today. While El Draque laid the foundation for the mojito, it definitely didn’t start out as the crisp, cool cocktail we’re familiar with. It took centuries of refinement to get there. The original version from the 1500s was made with aguardiente de caña, a much earthier, harsher precursor to rum, along with lime juice, sugar, and mint. It wasn’t until the 1700s, when rum production improved, that the drink started to evolve into something closer to its modern form. By the 1800s, the mojito (still without soda water) had found its place in Cuban culture, and by the early 1900s, it took on its final form with the addition of soda water, giving it that signature fizz and refreshment. From there, it didn’t take long for the drink to catch on, especially with tourists. During Prohibition, Americans flocked to Cuba in search of good drinks and better nightlife, and the mojito was ready and waiting. By the time the 1950s rolled around, it had left its mark across the globe, and it still stands today as a proud symbol of Cuban heritage and hospitality. So next time you're enjoying one, remember, this cocktail may be easy to drink, but its history runs deep.

The Manhattan: Simple Build, Legendary Backstory Recipe: The Manhattan Ingredients: 2 oz. Whiskey(Rye preferably, but whatever you enjoy) 1 oz. Sweet Vermouth(Recommend Carpano Antica) 2-3 dashes of Angostura Bitters 3 Black Cocktail Cherries for Garnish Build: In a stirring glass. Add ice, Whiskey. Vermouth, and bitters. Stir to chill Strain into a coupe glass, or (if you prefer) into a rocks glass over a large cube. Garnish with cherries and enjoy! History: The Manhattan is a simple drink with a history that’s anything but. As you might expect, its story begins in New York, but when it begins is where things get muddy. The most famous version would have us believe the cocktail was created in 1874 at the Manhattan Club by a physician named Dr. Iain Marshall, during a banquet hosted by Jennie Jerome (Lady Randolph Churchill) to celebrate the election of Samuel J. Tilden as governor of New York. It’s a great story… until you realize Jennie Jerome was in England at the time, preparing to give birth to Winston Churchill. That timeline alone sinks the tale, but despite the factual cracks, this is the version the Manhattan Club championed to give the drink an air of prestige and socialite glamour. Now, onto what is likely the real origin story. As vermouth found its way into the New York bar scene in the 1860s, it’s very likely that several bartenders were experimenting with whiskey, bitters, and this “new” Italian fortified wine around the same time. But one name does stand out: a bartender known simply as Black, said to have created the drink at a bar somewhere on lower Broadway around 1860. Decades later, other bartenders and even patrons backed up this account in interviews, lending it surprising weight. This lines up cleanly with the earliest printed Manhattan recipes from the early 1880s, which already treat the cocktail as familiar, something that had clearly been around long before the Manhattan Club’s 1874 claim. So while we may owe our thanks to Black for crafting this beautifully balanced classic, we can probably offer a bit of begrudging gratitude to the Manhattan Club for helping turn it into a household name. Whichever version you choose to believe, I hope you enjoyed this story almost as much as a well-made Manhattan. Cheers.

The Last Word, served with a cocktail cherry and lime twist The Last Word: A Prohibition Classic That Still Speaks Volumes Bright and herbaceous, with a punch of citrus to keep things lively. The Last Word demonstrates how sometimes simplicity itself is the best option. Recipe: The Last Word Ingredients: 3/4 oz lime juice (fresh squeezed) 3/4 oz Luxardo maraschino liqueur 3/4 oz gin (preferably Bombay Sapphire or another citrus-forward option) 3/4 oz Green Chartreuse Build: Add all ingredients to a shaker with ice. Shake well until thoroughly chilled. Double strain into a chilled coupe, martini, Nick & Nora, or other appropriate glassware. Garnish with a lime twist and a dark cocktail cherry. Enjoy!

A Pair of Last Laughs, the lovechild of a Last Word and French 75 What Happens When a French 75 and a Last Word Fall in Love A lot of recipes go with ⅔ or ¾ oz across the board, but here that ends up crowding the glass and muting the Champagne. We prefer dialing everything back to ½ oz; it gives the herbal and citrus notes of the Last Word space to breathe and lets the prosecco still do its thing. Ingredients: 1/2 oz lime juice (fresh squeezed) 1/2 oz Luxardo maraschino liqueur 1/2 oz gin (preferably Bombay Sapphire or another citrus-forward option) 1/2 oz Green Chartreuse 2–3 oz Champagne or dry sparkling wine (to top) Build: Add gin, Chartreuse, maraschino, and lime juice to a shaker with ice. Shake well to chill. Double strain into a chilled coupe or flute. Gently top with Champagne or sparkling wine. Garnish with a lime twist and a dark cocktail cherry.

The Improved Appletini - A grown up version of the classic appletini from the 90s, still sour, but with a more refined taste and feel. Garnished with an apple slice and a dark cocktail cherry. Recipe: Improved Appletini Ingredients: 2 oz apple brandy (preferably Laird’s Applejack or Laird’s Bottled in Bond) 1 oz acid-adjusted apple juice(under our "Syrups and Such" tab) 1 oz regular apple juice Build: Add all ingredients to a shaker with ice and shake well to chill. Double strain into a chilled martini glass. Garnish with a black cocktail cherry and a thin slice of apple. Enjoy!

Recipe: The French 75 Ingredients: 1 oz lemon juice ½ oz simple syrup 1 oz London Dry Gin ~3 oz Champagne or sparkling wine (to top) Build: Add lemon juice, simple syrup, and gin to a shaker with ice. Shake to chill. Strain into a Collins glass filled with ice — or into a Champagne flute without ice. Top with Champagne or sparkling wine (we like prosecco). Garnish with a lemon wheel or lemon twist, and enjoy! History: The French 75 draws its name from the French 75mm field gun used during World War I, famed for its power and precision, capable of firing 15 rounds per minute. Much like its namesake, the cocktail delivers quite a kick. While variations of the drink date back to around 1915, during the war, the version that stuck and most closely resembles what we know today appeared in the late 1920s. It made its print debut in Here’s How by Judge Jr., where it was notably served in a tall glass (most likely a Collins) rather than the champagne flute that’s common today. Over the following decades, countless minor tweaks surfaced, usually just shifts in proportion, but two things stayed consistent: the combination of gin, citrus, and champagne, and the Collins glass presentation. It wasn’t until the latter part of the 20th century that the flute became the standard vessel for champagne cocktails. As for why the original was served in a Collins glass, there are two leading theories. The first: it’s a riff on the Tom Collins, simply swapping champagne for soda water. The second, and our favorite, is that the shape of the glass nods to the 75mm shells themselves. Whichever story you prefer, whether you take yours in a Collins or a flute, one thing remains certain: The French 75 packs one hell of a kick.

Daquiri No. 3 in front of the same drink in Jeffrey Morgenthaler's The Bar Book This recipe was developed by Constantino Ribalaigua Vert at The Floridarita Bar in Havana, Cuba during the early-mid 1900's, but more on that in the "History" section below. Recipe: Daquiri No. 3 Ingredients: 2 oz of white rum 1/2 oz of simple syrup 1/2 oz of lime juice 1/4 oz of grapefruit juice 1 tsp of maraschino liqueur Build: Combine all of the above in a cocktail shaker filled with ice and shake until well chilled(usually when the shaker begins to frost over). Pour over an old fashioned glass(also known as a lowball, rocks glass, or short tumbler) filled with crushed ice. Garnish with a lime wedge is traditional, though I like the lime wheel and grapefruit twist that is shown above. Tip: To make easy crushed ice, fill a gallon zip lock bag with ice, seal, wrap in a dish towel, and tap not-so-lightly with a hammer or meat tenderizer until a fine crush is achieved. History: Though Constantino Ribalaigua Vert is certainly owed credit for the popularization of the Daiquiri, the story of The Daiquiri predates the beginning of Constantino's at The Floridarita by more than a decade. The Daiquiri's creation is somewhat up for debate as some credit Mining Engineer Jennings Cox in 1898 and others credit US Congressman William A. Chanler in 1902 with the drinks origin. Regardless of who you choose to believe the creator was, the namesake and original recipe are the same. The Daiquiri's name is attributed to the beach and iron mine in Santiago de Cuba where Jennings worked and that Chanler eventually purchased, and the recipe was simply sugar, lemon juice, and rum poured over glass of ice and stirred until the glass began to frost. It is difficult to pinpoint exactly when Constantino, known by his regulars as Constante, created the famed Daiquiri No. 3, but it was most assuredly after he stepped behind the bar of The Floridarita for the first time in 1914. Constante quickly garnered a reputation for his ability to amaze guest and became known as "El Rey de los Coteleros" or "The King of Cocktails". Just Four years later after, shortly after The Floridarita's 100th anniversary, Constante saved enough to buy the bar from owner Don Narscisco Parrera who had decided to retire. After purchasing the bar in 1918, Constante continued his craft for three more decades earning the bar the nickname "La Cuna del Daiquiri" which translates to the "Cradle of The Daiquiri". The bar's and Constante's reputations drew tourist from far and wide, particularly those seeking a reprieve from prohibition, including the famous writer Ernest Hemingway. Hemingway, though not particularly a fan of The Daiquiri No. 3, avidly imbibed a variant called the "Papa Doble" also known as The Hemingway which cuts out the sugar and doubles the rum, he so enjoyed this drink and was such a staple of The Floridarita that to this day a bronze statue of the famous writer can be found sitting at the end of the bar with a smile on his face.

A truly all out Bloody Mary, packed full of Pickled Veggies, shrimp, sliders, bacon, you name it! While I don’t think I’ve ever made two Bloody Marys exactly the same, they all follow this basic recipe, and then get a little more of "this" or "that" depending on how I’m feeling or who I’m making it for. And that’s exactly where the beauty of this drink lies: you can truly make it your own, as you will read below. Standard Bloody Mary Recipe: 4 oz tomato juice(I like to make my own by blending and straining roasted canned tomatoes, but off-the-shelf works just fine.) 2 oz vodka 4–5 dashes Worcestershire sauce 6 shakes Louisiana-style hot sauce (I’m partial to Melinda’s.) Juice of half a lemon 1 tsp horseradish A healthy sprinkle of fresh black pepper Build: We’re keeping it simple here, and build it right in the glass you’re going to serve it in. Rim your glass. Use chili salt, Tajín, plain salt, lemon pepper, etc. or skip it altogether. Add all ingredients to the glass and mix well. Top with ice and give it a good stir to bring everything together. Garnish to your heart’s content (we certainly did). Enjoy! History: What truly sets the Bloody Mary apart from its cocktail contemporaries is its endless adaptability. From smoked salts and infused vodkas to extravagant garnishes that range from pickled vegetables to entire sliders, it has become far more than just a drink, it’s an experience. This remarkable customizability is no accident; it reflects the very spirit of its creator, Fernand “Pete” Petiot. An innovator behind the bar, Petiot didn’t just mix ingredients; he listened, adjusted, and transformed a modest tomato and vodka concoction into a bold, savory classic. The Bloody Mary stands today not only as a brunch staple, but as a testament to the power of creativity, experimentation, and a well-placed dash of hot sauce. While the origin of its name remains shrouded in speculation (as murky as a well made Bloody Mary) the creation of the drink itself is clear. Credit belongs to Fernand "Pete" Petiot, a skilled bartender working in 1920s Paris, at the famed Harry’s New York Bar, a gathering place for American expatriates and European bohemians alike. Petiot’s original concoction was a simple mixture: equal parts vodka and tomato juice, which proved to be a novel and refreshing mix. However, it wasn’t until the early 1930s, after Petiot’s move to New York, that the Bloody Mary began to take on its modern form. At the King Cole Bar in the St. Regis Hotel, he found the original version lacking appeal among American patrons. To suit their tastes, Petiot began enhancing the drink with a blend of Worcestershire sauce, lemon juice, black pepper, hot sauce, and horseradish, creating a more robust and savory cocktail. This reimagined version, bold, complex, and distinctly American, soon became the standard bearer of the Bloody Mary, securing its place in cocktail history and on brunch menus for generations to come.

Recipe: N/A Cosmopolitan Ingredients: 1 oz cranberry juice (100% cranberry if you can)* .75 oz N/A triple sec(we used Daily’s brand) .75 oz lime juice 2 oz water 3 dashes Fee Brother's Orange Bitters(Original or Gin Barrel Aged)** - optional 3 Dashes El Guapo Cuban bitters - optional Build: In a shaker with ice, add cranberry juice, triple sec, lime juice, and water, and bitters(if using). Shake well and strain into a coupe or martini glass. Garnish with a lime wheel and enjoy! Notes: *If you can get your hands on 100% cranberry juice, we highly recommend it. Cranberry juice cocktail will work, but since it’s blended with other juices, it tends to dull the tartness that makes this one pop. ** Fee Brothers orange bitters (both the original and gin barrel-aged) are 9% ABV. However, three dashes is not enough to bring the drink anywhere close to the 0.5% ABV threshold to be considered non-alcoholic. That said, I understand everyone’s tolerances and reasons for abstaining are different, so feel free to omit if you like. It is still going to be great!

Recipe: Coconut Limeade Ingredients: 2 oz unsweetened coconut milk 2 oz coconut water 1 oz lime juice 0.5 oz simple syrup Build: Add all ingredients to a shaker with ice. Shake well to chill. Either pour directly into a large glass (like a hurricane) or strain into a coupe or similar glass. Garnish with fresh lime zest — and an umbrella, if you’re feeling festive. Enjoy! Notes: You can use sweetened coconut milk and omit the simple syrup if you prefer. I like the unsweetened version so I can better control the sweetness. More of a fun fact than a note, pouring the entire contents of the shaker(ice and all) into the serving glass is called a “dirty dump.”

Despite the name (and the hot honey), this drink isn’t overtly spicy. Instead, the heat shows up briefly on the back of the palate, just enough to wake the senses and add a little bite to offset the absence of booze. The optional smoke adds a layer of complexity that isn’t required, but definitely gives the drink an extra oomph. Recipe: Bittersweet Heat Ingredients: 1 oz lime juice ¾ oz hot honey simple syrup (equal parts Melinda’s Hot Honey and water) 4 oz grapefruit juice(100% grapefruit, not a blend) Build: (Optional) Smoke a rocks glass. Add lime juice, hot honey simple syrup, and grapefruit juice to a shaker tin with ice. Shake well and strain into the (smoked) rocks glass over a large cube. Garnish with a grapefruit twist. Enjoy.

Recipe: N/A Blueberry Lemon Drop Ingredients: ~1/4 cup blueberries (fresh if possible, frozen if not) 1 oz fresh lemon juice 1 oz N/A triple sec (I used the Daily’s brand) 1 oz water 3 dashes Fee Brothers orange bitters (optional) (I used the gin barrel-aged orange bitters)* ~2–3 oz chilled club soda or sparkling water (I used limoncello LaCroix, but plain works too) Build: Add blueberries to a shaker tin and muddle. Add lemon juice, N/A triple sec, water, and bitters(if using). Add ice and shake well to chill. Double strain into a coupe glass. Top with soda water. Garnish with a lemon twist, fresh blueberries, or both. Serve and enjoy! Notes: *Fee Brothers orange bitters (both the original and gin barrel-aged) are 9% ABV. However, three dashes is not enough to bring the drink anywhere close to the 0.5% ABV threshold to be considered non-alcoholic. That said, I understand everyone’s tolerances and reasons for abstaining are different, so feel free to omit if you like. It is still going to be great!

Like a slice of fall in a glass, this cozy mocktail brings all the warmth of apple pie. Ingredients: 1 oz apple pie spice syrup 3 oz apple juice 1 whole egg Nutmeg and a cinnamon stick(for garnish) Build: Add all ingredients to a shaker tin, then fill with ice and shake vigorously until well chilled and egg is whipped. Strain into a chilled coupe glass. Garnish with freshly grated cinnamon and nutmeg.

Bright and Smokey, With Just a Touch of Heat Recipe: Cinder & Citrus Ingredients: 1 oz charred lemon juice ¾ oz hot honey simple syrup (we like Melinda’s Hot Honey) 3 dashes Angostura bitters 3 oz water To Make the Charred Lemon Juice: Cut the lemons in half and reserve one slice from each for garnish. Place the lemon halves (cut-side up) and the reserved slices on a wire rack set over a baking sheet on a heat-resistant surface. Char the cut sides with a butane or propane torch until lightly blackened. Flip and char the outside of the halves and both sides of the slices. Juice the halves and set the charred lemon wheels aside for garnish. Note: You can also char the lemons in a non-reactive pan or on a grill. If using a pan, skip charring the outside of the halves. Build: Add the charred lemon juice, hot honey simple, bitters, and water to a shaker tin with ice. Shake well to chill. Strain into a rimmed rocks glass over a large cube. (We like a mango chili salt rim, but Tajín, regular salt, sugar, or no rim at all all work.) Garnish with a charred lemon wheel. Enjoy! Note: If you’re spice-averse, don’t worry, this isn’t overwhelmingly hot. The hot honey just adds a little warmth that wakes the drink up. Feel free to cut it with regular honey or swap it out entirely.

There’s no wrong way to enjoy an Aperol Spritz, and you should absolutely play with the proportions until you find your perfect mix. That said, there are two generally accepted ratios: the 3:2:1 and the 1:1:1 (sometimes referred to as 2:2:2) methods. The build, however, stays the same for both. Recipe: 3:2:1 Version: 3 oz Prosecco 2 oz Aperol 1 oz club soda or seltzer 1:1:1 Version: 2 oz Aperol 2 oz Prosecco 2 oz club soda or seltzer Build: Add Aperol, Prosecco, and soda water to a large stemmed wine glass. Top with Ice. ( No need to stir, the addition of the ice will give it enough agitation) Garnish with an orange wheel or wedge, and enjoy. History Light, bubbly, and just a little bit bitter, the spritz has always been the kind of drink that invites you to slow down and stay awhile. What started as a simple way to tame bold Italian wines has become a symbol of easygoing style, old-world roots with modern-day charm, all served over ice. Spritzes first appeared in the early 1800s, when northern Italy was under Austrian occupation. The story goes that visiting soldiers and travelers found the local wines a little too strong for their taste, so they’d “spritz” them with water to lighten things up. The idea stuck, and before long, the spritz became a staple of local drinking culture. Jump ahead to 1919, when the Barbieri brothers released Aperol, a bright orange, herbaceous liqueur made for sipping before dinner. It caught on quickly, especially in northern Italy, where spritzes had already been a favorite for generations (you can probably see where this is going). Eventually, the two worlds collided, and by the 1950s, the Aperol Spritz as we know it had taken shape. In a post–World War II Italy that was leaning into aperitivo culture, light snacks and drinks meant to wake up the palate, the spritz fit right in. A perfect mix of bitter, bubbly, and effortlessly cool. Tags: Cocktails, Recipe, Cocktail Recipe