• 1.5 oz. Scotch (I prefer something with a touch of smoke, like Talisker)
• .75 oz. Cherry Heering
• 1 oz. sweet vermouth (I like using Punt e Mes for this)
• .75 oz. orange juice
• .25 oz. lemon juice
• .25 oz. simple syrup
• tools: shaker, strainer, vegetable peeler
• glass: cocktail
• garnish: orange oil

Combine all ingredients and shake with ice. Strain into chilled cocktail glass. Using the vegetable peeler, cut a piece of orange peel. Squeeze the peel over the drink to express the oils and run peel around the rim of the glass. Discard the peel.

• 1.5 oz aquavit (preferably North Shore)
• 1.5 oz. Vya sweet vermouth
• 3 dashes Angostura orange bitters
• tools: mixing glass, bar spoon, julep strainer, vegetable peeler
• glass: cocktail
• garnish: orange peel

Stir all ingredients and strain into a chilled cocktail glass. Cut a strip of orange peel using a vegetable peeler. Squeeze over drink to express oils and rub around rim. Discard peel.

• 1 oz. lemon
• .25 oz. cane syrup
• 1 egg white
• 3 dashes Fee Bros. Old Fashioned Bitters
• 1.5 oz. Flor de Cana 7 year rum
• .75 oz. Grand Marnier
• .25 oz green Chartreuse
• tools: shaker, strainer
• glass: double old fashioned
• garnish: flamed orange peel

Combine all ingredients in a shaker without ice. Dry shake to emulsify egg white. Add ice and shake vigorously. Strain into an ice filled glass and garnish.

• .75 oz lemon
• .25 oz maple syrup
• .75 oz Cherry Heering
• 1.5 oz Wild Turkey 101 rye
• 3 dashes Angostura
• tools: shaker, strainer, vegetable peeler
• glass: double old fashioned
• garnish: orange peel

Combine all ingredients, shake and strain over ice. Cut a piece of orange peel with the vegetable peeler. Squeeze the peel over the drink to express oils and rub around the rim. Discard the peel.

• .75 oz. lemon
• .25 oz. simple
• 1 oz. grapefruit
• .25 oz. green Chartreuse
• 1.5 oz. Plymouth
• tools: shaker, strainer, channel knife
• glass: cocktail
• garnish: grapefruit twist

Combine all ingredients and shake. Strain into a chilled cocktail glass. Cut a grapefruit twist over the drink to express oils. Curl the twist and garnish.

• 2.5 oz. lemon juice
• 2.5 oz. ginger beer
• 2.5 oz. blanco tequila
• 2.5 oz. yellow Chartreuse
• 7.5 oz. fino Sherry
• 10 oz. water
• 2.5 oz. rosé Cava
• tools: spoon
• glass: punch bowl

Combine all ingredients in a punch bowl and gently stir. Add the largest ice available.

• ½ tbsp freshly grated ginger
• ¼ oz Maple Syrup
• ¾ oz Navan
• 2 oz Makers Mark
• 3 dashes orange bitters, over top of completed cocktail

Coupe glass