1. inspired by greater minds:
a covid-19 guide to cocktailing & sanity

2. 1
Just like nearly every recipe that lays ahead; this guide was inspired by a greater
mind than mine. I‟ve seen some tremendously inspiring and creative projects
emerge out of covid-19, and I thought to myself - what do you know? Not much.
But, I do know talking & cocktailing. So I sought out to make my contribution
to preserving our collective sanity. This collection of recipes is, largely, riffs on
the foundations of cocktails - the simple stuff - that we all follow, and no doubt
begin our at-home bartending exploration with. With nothing but time (of
which I have still spent too much on this guide), I have compiled recipes for
cocktails, non-alcoholic concoctions, syrups & more that I have created (in
collaboration with greater minds than mine) in hopes of spreading joy &
libations in times of uncertainty.
This (small) collection of 38 cocktails (six of which are zero-proof) and 17 bar
syrups is categorized simply: by base spirit. Some of them easy &
straightforward, others less so - approach it from whatever angle makes sense
for you. And here is my one and only requisite for diving in: have fun, and
don‟t take anything too seriously. Swap out ingredients, fiddle with ratios, be
inspired to riff and tailor to your liking. Much as I have and much as we all do.
That is the essence of cocktailing, and the essence of creating.
I‟ve tended to many bars, I‟ve been a beverage director here and there, and I
have put out many fires running service and operations. What keeps us (the
collective service industry) driving, what keeps us moving, is making people
happy. Through food, through experience, through beverage; it is all rooted in
making memories with and for others to cherish and come back to. I‟m writing
this guide with a simple intent; to try and recreate some of the excitement &
fun we are all missing with every passing day. The adventurousness of trying
something new and the satisfaction in executing a recipe; and loving the end
result. So, here is where I leave you - to enjoy, and to drink, and to create.
Cheers,
Me

3. 2
There is a multitude of ways I considered categorizing the contents, but
ultimately, the simplicity of a base-spirit organization model made the most
sense. You will find attached to each cocktail: a notion of the end result, as well
as a whim of the who, what, & why behind each drink.
Like I said, nothing but time…
As a detail-oriented person, you will find my preferred brands for each spirit in
the recipe, specific to each drink, and my methods of making; but, of course,
use what you have and use what you want. When navigating the instructions,
assume (unless otherwise stated) that you are to shake or stir the cocktail until
the shaker or mixing glass chills your hand.
Contents
Vodka…………………………………………………………………………………..3-4
Gin……………………………………………………………………………………...5-6
Agave………………………………………………………………………………...…7-9
Rum……….…………………………………………………………………………10-12
Brandy…….…………………………………………………………………………….13
Whiskey…..…………………………………………………………………………14-15
Soju & Sake…...……………………………………………………………………16-18
The Others………………………………………………………………………….19-20
Recommendations & Select Classics: An Intermezzo…….....………………..21-26
Zero-Proof……………………………………………………………………..……27-29
Spirit Infusions………………………………………………………………….....30-31
Bar Syrups…...……………………………………………………………………..32-38
Orgeat & Oils………...……………………………………..……………………...39-40

4. 3
Vodka
“The truth was… Vodka was my only ally”. - Carrie Bradshaw
Bartężian Sazerac
comforting & mellow with strong winter spice; the lake bartężek rye grain
shows through, and has a legitimate woody rye spice. sips very smooth.
2oz Belvedere Lake Bartężek Estate Rye Vodka
.5oz vanilla-allspice syrup
6 dashes Owl & Whale Sea Smoke Bitters
Vieux Pontarlier Absinthe
Absinthe-wash a rocks glass. Stir all other ingredients with ice, strain and serve down.
Garnish with an expressed lemon twist.
Heaven & Hellwater
overtly spicy, yet refreshing and light on its feet. intense sweet meets
intense spice and together they vibe.
.75oz Jalapeño-Infused Union Horse Rider Wheat Vodka
.75oz Contratto Bitter
.75oz Giffard Golden Pineapple Liqueur
.75oz lemon juice
.5oz Koval Ginger Liqueur
1 dash Scrappy‟s Firewater Tincture
Shake all ingredients with ice, strain over 1”x1” cubes into a rocks glass. Garnish with
a charred lemon wheel.

5. 4
Vodka
“The truth was… Vodka was my only ally”. - Carrie Bradshaw
Victory at Sea
tropical & bright with a robust & spice driven backbone; created with the
hope of accomplishing something that you can pound on the patio, but
with a little more depth & intrigue.
1.5oz Stroudwater Premium Corn Vodka
.75oz lemon juice
.5oz passionfruit syrup
.25oz amber agave syrup
1-2oz bold & full-bodied red wine (something like a South African Syrah)
Short-shake (3-5 seconds) all ingredients (except the wine) with ice, strain over
crushed ice in a rocks glass. Slowly float red wine over the top. No garnish.
White Cosmopolitan
a floral & sweet-spice rendition of its namesake. this is a clean & brisk
interpretation of the original, and not nearly as cloying.
2oz Union Horse Rider Wheat Vodka
.75oz Bitter Truth Elderflower Liqueur
.75oz lime juice
.5oz Combier Triple Sec
Shake all ingredients with ice, strain into a coupe. Garnish with a squeezed lime
wedge.

6. 5
Gin
“I walked into a bar in Colorado and asked the bartender, „what kind of Vodka do you
have?‟ The bartender answered, „Gin‟.”
Bees in the Hive
bees in the hive. bees in the trap. this bee‟s knees on steroids is a layered,
rich, and refreshing take on the original. if you can find good edible
flowers, the finish looks quite lovely.
1.5oz Hayman‟s Old Tom Gin
.75oz Martin Brother‟s Orange Blossom Mead, .75oz honey lavender syrup
.25oz Cocchi Americano Bianco, .25oz lemon juice
1 dash Jack Rudy Lavender Bitters, 1oz Jack Rudy tonic water, .5oz egg white
Shake all ingredients (except tonic & egg white) with ice. Strain off ice, dry-shake with
egg white until you can feel the body change, about 10 seconds. Double strain over 1”
x 1” cubes in a rocks glass and top with Jack Rudy tonic. Express a lemon twist over
the top & discard. Garnish with an edible flower in the center.
The Charlestown Seven
funk. fruit. booze. i sought out to emulate those tenants of the original
(the charlestown cocktail) while finding footing in something a little more
universal. it took me seven iterations with seven ingredients before the
build felt right - hence the name.
.5oz Anchor Junipero Gin
5oz H by Hine VSOP Cognac
5oz Lillet Blanc, 5oz Carpano Antica Formula Sweet Vermouth
5oz Duckett Curaçao Noir, 5oz Cartron Maraschino Liqueur
.25oz Combier Crème de Cassis
Stir all ingredients with ice, strain into a coupe. Garnish with a charred orange wheel.

7. 6
Gin
“I walked into a bar in Colorado and asked the bartender, „what kind of Vodka do you
have?‟ The bartender answered, „Gin‟.”
Fiori di Lavanda
flowers of lavender. at first, i was trying to make a sort-of white negroni
style cocktail. after a month of workshopping, it ended up nothing like
what i initially envisioned - but became one of my favorite springtime
cocktails.
2oz Ford‟s London Dry Gin
.75oz Rinomato Aperitivo
.75oz Bitter Truth Elderflower Liqueur
.75oz lemon juice
3 dashes of Cocktail Punk Colorado Lavender Bitters
Shake all ingredients with ice, strain into a coupe. Garnish with an expressed lemon
twist.
Rambler on Acid
this is a summer smash with inspiration from a traditional ramble and an
electric kool-aid acid test (yeah, actually the name). ripe berries seal the
deal - refreshing, slightly botanical, tart and understated.
1oz Hayman‟s Old Tom Gin
.25oz Averell Damson Plum Gin
.75oz lemon juice, .5oz simple syrup
.5oz Carton Maraschino liqueur
2 blackberries & 2 raspberries
Short-shake (3-5 seconds) all ingredients (except Maraschino and the berries) with ice,
strain over crushed ice in a rocks glass. Soft muddle berries with Carton Maraschino
liqueur, pour over top with berries still semi-intact. No Garnish.

8. 7
Agave
“…and if I‟m close to tequila, I‟m adjacent to cocaine.” - Craig Ferguson
Free Ferdinand
i went to death & co. about a year ago, and honestly the most memorable
thing was the short rib sliders. but, one build i marveled over was the
iguanero, and i vowed to make my own take on it.
subtle strawberry & smoke. layers of earthy sweetness. sunshine finish.
2oz Strawberry-Infused Libélula Joven Tequila & Bahnez Joven Mezcal
.75oz Novo Fogo Cachaça
.5oz Yellow Chartreuse
.5oz kiwi syrup
.25oz lime juice
Shake all ingredients with ice, strain into a coupe. Garnish with a split strawberry.
A Gift from the Gods
a holy offering. margarita drifted into weird, herbal & summer spice
realm. the soda top brings a necessary bounce to the mouthfeel.
2oz Ocho Plata Los Nopales Blanco Tequila
.5oz Liquore Strega Herbal Liqueur
.5oz blood orange pistachio syrup
.5oz lime juice
1oz Topo Chico Sparkling Mineral Water
Shake all ingredients (except Topo Chico) with ice, strain over 1”x1” cubes in a half-
salted rocks glass (I like to use lava salt, adds a dramatic color and light smokey
component). Top with Topo. Garnish with a luxardo cherry & lime wedge flag.

9. 8
Agave
“…and if I‟m close to tequila, I‟m adjacent to cocaine.” - Craig Ferguson
Kitchen Kings
i like alliteration. you might have noticed by now. libélula has balance
and spice that marries the cucumber, vermouth, & sea salt in a sultry
fashion. this deserves to be drank on a boat.
2oz Libélula Joven Tequila
.75oz Dolin Dry Vermouth
.75oz lime juice, .5oz amber agave syrup
3 dashes Owl & Whale Sea Smoke Bitters
2 cucumber slices
Soft muddle cucumber in a metal tin, then add all ingredients and shake with ice.
Double-strain in a half-salted (I like to use lava salt, adds a dramatic color and light
smokey component) coupe. Garnish with a cucumber ribbon on a skewer.
Jalisco Julep
this jalisco inspired riff on the “fuck you up real quick” classic is all over
the place - in a good way. tons of floral & herbal sweet notes lay in the
background while earthy agave is scream singing at you on the front-end.
1.5oz Fortaleza Blanco Tequila, .5oz Fortaleza Reposado
.75oz Capertif Spiced Vermouth, .5oz Cocchi Americano Bianco
.25oz honey syrup, 6 mint leaves
Muddle mint & honey in a julep tin. Add the rest of the ingredients and fill half way
with crushed ice. Stir until the tin is thoroughly frosted. Top with more crushed ice
until overflowing. Garnish with a hearty mint bouquet.

10. 9
Agave
“…and if I‟m close to tequila, I‟m adjacent to cocaine.” - Craig Ferguson
Thieves of Summer
powerfully refreshing and a heavy lingering throat kick. this is one of
those cocktails that is hyper-dependent on its variables. i like heavy spice,
so i go hard with the fresno when making my syrup. go hard accordingly.
2oz Neustra Soledad San Luis del Rio Mezcal
.75oz lime & fresno chile syrup
.5oz Caña Brava Rum
.5oz Dolin Génépy Alpine Liqueur
6 dashes El Guapo Cuban Bitters
Shake all ingredients with ice, strain over 1”x1” cubes in a half salted (I like to use lava
salt, adds a dramatic color and light smokey component) rocks glass. Garnish with a
squeezed lime wedge.
The Snow Leopard
brooding and wintery, but with a hint of sweetness. like a snow leopard.
heavy christmas energy with a big kick of woody spice & smoke.
1oz Aha Yeto Reposado
1oz Madre de Todos Los Muertos Mezcal
1oz classic orgeat, .25oz 1220 Spirits Flora Aperitivo
.25oz cinnamon syrup, 3 dashes Angostura Bitters
Long-shake (12-15 seconds) with ice, strain over 1”x1” cubes in a rocks glass. Garnish
with a cinnamon stick & a charred orange wheel.

11. 10
Rum
“Only in Haiti, I realized, was it possible to drink rum and haggle with a god.”
- The Serpent and the Rainbow
Breakfast in New Orleans
exactly that: breakfast in new orleans. a rum saz with the bittersweet
espresso pop. grab a beignet and your ticket is sold.
1.5oz Plantation Double-Aged Dark Rum
.5oz H by Hine VSOP Cognac
.25oz Leopold Bros French Press Liqueur
4 dashes Scrappy‟s Orleans Bitters
Vieux Pontarlier Absinthe
Absinthe-wash a rocks glass. Stir all other ingredients, strain and serve down. Garnish
with an expressed orange twist.
Kind of Like a Caipirinha
kind of like a caipirinha. but a lot more fun and generally less painful to
drink. rum, pisco, & rhum agricole work together with fresh smashed
fruit to preach a sharp & vegetal sermon.
1oz Flor de Caña Extra Dry 4 year White Rum
.75oz Macchu Pisco
.75oz John D. Taylor Velvet Falernum
.25oz Neisson Rhum Agricole Blanc
2 lime wedges, 2 orange wedges
Muddle citrus in a shaker. Add the rest of the ingredients and short-shake (3-5
seconds) with four 1”x1” cubes. Dump the contents of the shaker into a rocks glass.
No garnish.

12. 11
Rum
“Only in Haiti, I realized, was it possible to drink rum and haggle with a god.”
- The Serpent and the Rainbow
Make it Tiki
this has a heart of tiki, but works on a few other levels not typically
present: woody bourbon spice & intense floral bitter-sweetness create the
necessary contrast to big island flavor.
1.25oz Zafra Master Reserve Bourbon Cask 21 Year Rum
.75oz La Valdôntaine Dente di Leone Amaro
.5oz John D. Taylor Velvet Falernum
.5oz Vanilla-Infused Hamilton‟s Pimento Dram
.5oz lemon juice, .25oz honey syrup
Shake all ingredients with ice, strain over 1”x1” cubes into a rocks glass. Garnish with
an expressed lemon twist & luxardo cherry flag.
Not Mai Tai
this really isn‟t my tai; and it is named as such. no one‟s mai tai is
anyone‟s mai tai, really. i‟ve seen a million mai tais a million ways, as you
have likely too. here is one i favor dearly.
1oz Caña Brava Rum
1oz Duckett Golden Rhum
1oz lime juice, .75oz orange-essenced orgeat
.5oz Duckett Curaçao Noir
.25oz Neisson Rhum Agricole Blanc
2 dashes Scrappys Aromatic Bitters
A Splash Novo Fogo Tanager Double-Aged Cachaça
Shake all ingredients (except Cachaça) with ice, strain over crushed ice in a tiki mug
or collins glass. Slowly float the Cachaça over the top. Garnish with a mint boquet &
whatever other tiki garnishes you might be feeling.

13. 12
Rum
“Only in Haiti, I realized, was it possible to drink rum and haggle with a god.”
- The Serpent and the Rainbow
Ti‟ Time
chacun prépare sa propre mort. ti‟ punch is a french carribean daquiri
traditionalized with the notion - you curate your own end. flavor your
death punch with what sweet & spice speaks to your soul. for me :
pineapple, allspice, blackstrap.
1.5oz Neisson Rhum Agricole Blanc
.75oz lime juice
.5oz Giffard Golden Pineapple Liqueur
.5oz St. Elizabeth Allspice Dram
4 dashes Bittercube Blackstrap Bitters
Shake all ingredients with ice, strain into a coupe.
Garnish with a charred lime wheel.

14. 13
Brandy
“We are dressed in our best, and prepared to go down as gentlemen…. but we would
like a Brandy.” - Benjamin Guggenheim
Brandy and…
the earnestness of the menta braces the rich vsop. think - mentholated,
woody, smooth, heady.
1.5oz Camus Borderies VSOP Cognac
1oz Averna Amaro
.25oz Fernet Menta
Stir all ingredients with ice, strain over 1”x1” cubes in a rocks glass. Garnish with an
expressed orange twist.
Hearthside
drink it hearthside. this can be batched for multiple servings (if the mood
prefers). subtle citrus, honeyed backbone, herbal & smoke aromatics.
comfort.
2oz water
1oz Germain-Robin‟s Millard Fillmore Brandy
1oz Martin Brothers Lucerne Blossom Mead
1oz Carton the Noir Fumé Smoked Black Tea Liqueur
.25oz Vanilla-Infused Hamilton‟s Pimento Dram
.25oz honey syrup
Build ingredients in a small electric kettle and turn on. Wait roughly 60 seconds, and
pour into a glass mug. Squeeze in a lemon wedge and discard. Garnish with cinnamon
stick & star anise seed in the mug. Extra lemon wedge on the side.

15. 14
Whiskey
“My own experience has been that the tools I need for my trade are paper, tobacco,
food, and a little whiskey.” - William Faulkner
I Heard You Paint Houses
an irishmen in new york. true to the new york sour origins, but with so
much more to offer. hint of campire, rich stonefruit, bold but not
offensive.
1.5oz Lambay Cask Finished Irish Whiskey
.25oz Compass Box Glasgow Blend Peated Scotch
.5oz Bitter Truth Apricot Liqueur
.5oz honey syrup
.5oz lemon juice
3 dashes El Guapo Cuban Bitters
1oz Red Zinfandel
Shake all ingredients (except Red Zinfandel) with ice, strain over 1”x1” cubes in a
rocks glass. Slowly float the Red Zinfandel (I like Shannon Ridge Buck Shack
Bourbon Barrel Red Zin for this cocktail) over the top. Garnish with a lemon twist.
Manhattan‟s Rebellion
the best-selling cocktail at my spot. pays homage to the original. a
rebellious pour of barrel strength rye with the compliments of velvety
vermouth and bitter orange. spooky smooth.
2oz Bone Snapper Barrel Strength Rye Whiskey
.75oz Carpano Antica Formula Sweet Vermouth
.75oz Cappelletti Aperitivo
3 dashes of Scrappy‟s Orange Bitters
Stir all ingredients with ice, strain into a coupe. Garnish with an expressed orange
twist & a luxardo cherry.

16. 15
Whiskey
“My own experience has been that the tools I need for my trade are paper, tobacco,
food, and a little whiskey.” - William Faulkner
Modern Devils
whiskey & sloe gin are a beautiful couple. whiskey & plum gin is an even
sexier duo. as a lazy bartender, there is also enormous appeal to an equal
parts build. oak & bitter spice bounce off tart plum & sweet orchard fruit.
.75oz J Rieger‟s Blended Whiskey
.75oz La Valdôntaine Dente di Leone Amaro
.75oz Averell Damson Plum Gin
.75oz Rothman & Winter Orchard Pear Liqueur
Stir all ingredients with ice, strain over 1”x1” cubes in a rocks glass. Garnish with an
expressed lemon twist.
The Shinobu Sour
despite the accompaniments, shinobu‟s mizunara oak blend still shines
here - a tribute to its bold nature. allspice, blackberry & yuzu linger in the
background, lovingly.
1.5oz Shinobu‟s Mizunara Oak Blended Whiskey
1oz Vanilla-Infused Hamilton‟s Allspice Dram
.75oz blackberry mint syrup
.25oz lemon juice
2 dashes Miracle Mile Yuzu Bitters
.5oz egg white
Shake all ingredients (except egg white) with ice. Strain off ice, dry-shake with egg
white until you can feel the body change, about 10 seconds. Double strain into a
coupe. Garnish with two skewered blackberries.

17. 16
Soju & Sake
술 마시자. sul masija. let‟s drink.
Bushido Spritz
sharp citrus and bubbles up front. rich & nutty sesame on the finish. this
cocktail came together weirdly, and it is surprising yummy. it is a dark
horse. if you can convince yourself to make it, you‟ll be happy you did.
2oz Bushido Ginjo Genshu Sake
1oz toasted black sesame syrup
.5oz walnut orgeat
3 dashes Scrappy‟s Black Lemon Bitters
2oz Sparkling Blanc de Blancs
Shake all ingredients (except sparkling) with ice, strain over 4-6 1”x1” cubes in a
collins, rocks, or wine glass. Top with Sparkling (something full & yeasty) Express a
lemon peel over the top & discard. Garnish with a squeezed lemon wedge.
Floating Through Kyoto
intensely earthy. bitter herbs & powerfully botanical. a dirty,
dirty vesper. the lemongrass essence floats across the top and
lingers throughout the drink.
2oz Mizu Lemongrass Shochu
1oz Mancino Bianco Vermouth
.75oz Uncle Val‟s Restorative Gin
.25oz Suze Aperitivo
4 drops lemongrass oil
Stir all ingredients (except lemongrass oil) with ice, strain into a coupe. Drop
lemongrass oil over the top in varying sized drops.

18. 17
Soju & Sake
술 마시자. sul masija. let‟s drink.
Globally Suspect
this is low abv so start early. bright anise, hint of smoke, powerfully
refreshing.
2oz Jinro Fresh Soju
1oz John D. Taylor‟s Velvet Falernum
.5oz lime juice
.25oz Bahnez Joven Mezcal
4 dashes Peychaud Bitters
1 dash Cocktail Punk Smoked Orange Bitters
Shake all ingredients with ice, strain into a coupe. Garnish with an expressed orange
twist.
Green Tea Old Fashioned
just enough bourbon to know it‟s there. it is the booster chair the west 32
reserve needs to sit at the big kids table. this is a lighter, more delicate
take on its namesake - with a fun green tea note meandering about.
1oz West 32 Reserve Barrel Aged Soju
1oz Mizu Green Tea Shochu
.5oz Four Roses Small Batch Bourbon
.5oz demerara syrup
2 dashes Scrappy‟s Aromatic Bitters
2 dashes Bitter Truth Lemon Bitters
Stir all ingredients with ice, strain over 1”x1” cubes in a rocks glass. Garnish with an
expressed lemon twist.

19. 18
Soju & Sake
술 마시자. sul masija. let‟s drink.
Seoul 75
the first drink i hung my hat on. sensationally bright. intensely clean. like
the original, but more pops of tartness, and (arguably) more thorough on
the palate.
2oz Jinro Grapefruit Soju
1oz Ford‟s London Dry Gin
5oz lemon juice
.25oz simple syrup
2oz Champagne
Shake all ingredients (except Champagne) with ice, strain into a flute or coupe. Top
with Champagne. Garnish with an expressed lemon twist.

20. 19
The Others
“Remember on Lost, when they met the others?” - Dwight Schrute
Chile Mornings
you know how it tastes: sweet, creamy, coffee, kick in the ass. use a high-
heat pepper in the infusion, unless you‟re soft.
1oz Five Farms Irish Cream
1oz Leopold Bros French Press Liqueur
.5oz Koval Ginger Liqueur
.25oz Chile-Infused 1220 Spirits Spettro Amaro
Shake all ingredients with ice, strain over 1”x1” cubes in a collins glass. No garnish.
The Ghost of Cape Town
if you like vermouth, get your hands on a bottle of capertif for your home
bar. enormous flavor: rich, viscous herbal spice, yet still bouncy and not
cloying. south african sidecar.
2oz Capertif Spiced Vermouth
1.5oz H by Hine VSOP Cognac
.75oz lemon juice
3 dashes of Scrappy‟s Aromatic Bitters
Shake all ingredients with ice, strain into a coupe. Garnish with an expressed lemon
twist.

21. 20
The Others
“Remember on Lost, when they met the others?” - Dwight Schrute
Cold & Getting Colder
this comes out a decadent & nutty coffee-shake with a much needed
splash of bitter. if you‟re feeling most fancy, build liquid components in a
carafe, and pour over a scoop of vanilla like a cold brew affogato.
1.5oz cold brew coffee
.75oz Cesar Florido Moscatel Especial Sherry
.25oz Contratto Fernet
1 small scoop vanilla gelato, softening
Shake all ingredients with 3-4 cracked cubes vigorously for 15-20 seconds. Evaluate
the shaker: does it look like a milkshake? If not, shake for another 10 or so seconds.
Strain into a Nick & Nora. No Garnish.
Sfumato Sour
ever had a pancake shot? this is kind of like that, but not nearly as
regrettable. enjoy this after dinner. amaretto and orange are a natural
partnership, and sfumato swoops in with all of its bitter rhubarb intensity
and turns this into something of note.
1.5oz Lazzeroni Amaretto
1oz orange juice
.5oz Sfumato Amaro
.5oz Licor 43 Vanilla-Citrus Liqueur
.5oz egg white
Shake all ingredients (except egg white) with ice. Strain off ice, dry-shake with egg
white until you can feel the body change, about 10 seconds. Double strain into a
coupe. Garnish with a luxardo cherry.

22. 21
Recommendations & Select Classics:
An Intermezzo
We all have to start somewhere.
The importance of the classics cannot be understated. Neither can the far
extremes of deeply progressive cocktails; nor the middle ground that lies in
between. Here, is an intermezzo - a return to basics - where you will find
assorted recommendations of:
preferred bottles to build your home bar, some essential modifiers to keep
handy, and some ideal cocktail gear as well. The hope being, that you will be
able to conquer, at a minimum, the subsequent six cocktail builds that I have
interpreted below. Of which I consider them irrevocable classics. And thus,
your home bar collection will have legs to stand on, and you can begin
branching off into your preferred realms of flavor.

23. 22
Recommendations & Select Classics:
An Intermezzo
We all have to start somewhere.
Bottles For You
Spirit Distiller Style Notes Alternative
Vodka Stroudwater Corn Vodka
Smooth
Rich
Vanilla Bean
Tito‟s Corn Vodka
Gin Haymans Old Tom
Mellow
Citrus
Juniper
Ford‟s London Dry
Agave Fortaleza Tequila
Robust
Honey
Vegetal
Tequila Ocho Plata Blanco
Rum Flor de Caña White Rum
Bracing
Melon
Island Spice
Duckett White Rum
Whiskey Four Roses
(Small Batch)
Bourbon
Soft
Wooded
Toffee
High West American Bourbon
Whiskey Shinobu
(Mizunara Oak)
Blended
Spice
Peat
Toasted Nut
Akashi White Oak Blended
Vermouth Carpano Sweet
Velvet
Floral
Herbal
Ransom Sweet Vermouth
Aperitivo Campari Bitter
Bitter Orange
Medicinal
Bright
Rinomato Aperitivo
Fruited Liqueur Combier Triple Sec
Natural
Dry Orange
Approachable
Lazzeroni Triple Sec

24. 23
Recommendations & Select Classics:
An Intermezzo
We all have to start somewhere.
Essential Additives
of the endless additives for crafting; i‟ve detailed only the bar(e) essentials.
juices & syrups: Lemon & lime juice. Always fresh squeeze if you can. Just keep a small stash
of both around the house, and squeeze when the need arises. Simple & demerara syrup.
Sugar water. I‟ve never been a fan of muddling sugar cubes in cocktails for various reasons -
primarily because i have never found the texture of grit to be appealing in any capacity.
Smooth out your sugars into syrups if you think like me. There is little you can‟t fix in in a
“slightly off” cocktail with a dash of simple. Lastly, amber agave syrup; the unique, floral
sweetness makes it a must (especially if you like tequila).
bitters & bubbles: There are more bitters in the world than there are people (probably). I‟ve
chosen three. Angostura Bitters. Go for the classic - it is universally needed in every home
bar. Lemon Bitters & Orange Bitters. My preferred brand is Bitter Truth. Lastly, some good
seltzer and good tonic will seal the deal. Topo Chico Sparkling Mineral & Jack Rudy Tonic are
my go-to.
Essential Equipment
it is an enormous pain in the ass to try and craft a cocktail at home
without a few essential items.
for building: A mixing glass and a shaker (preferably tin on tin) makes assimilating your
ingredients a breeze. A jigger for precision measuring liquids; if you‟re prone to eyeballing
your ingredients, that is why your drinks taste a touch off.
for crafting & finishing: a metal stirrer of a proper weight for any stirred cocktails. A
hawthorne strainer & fine mesh strainer to pour your finished product cleanly; and to double
strain when necessary. a sharp knife and peeler make twists & wedges painless and cleanly
cut.

25. 24
Recommendations & Select Classics:
An Intermezzo
We all have to start somewhere.
Lemon Drop
let‟s be honest - there will come a time when you‟re making drinks at
home, and there‟s that somebody who wants a lemon drop. and when it‟s
done well, i totally get it. few dashes of lemon bitters sets it off.
2oz Stroudwater Premium Corn Vodka
.75oz simple syrup
.75oz lemon juice
2 dashes Bitter Truth Lemon Bitters
Shake all ingredients with ice, strain into a half-sugared coupe. Garnish with an
expressed lemon twist.
Negroni
in my experience, everyone who orders a negroni believes they know the
correct way to concoct one. i think the notion of one absolute build is
bogus - i like my negronis forward on the gin, mellow on the campari.
make it how you like it, and don‟t say shit to me about it.
1.5oz Hayman‟s Old Tom Gin
1oz Carpano Antica Formula Vermouth
.75oz Campari
Stir all ingredients with ice and strain into a coupe. Garnish with an expressed orange
twist.

26. 25
Recommendations & Select Classics:
An Intermezzo
We all have to start somewhere.
Margarita (Spicy or Not)
i can‟t help but go spicy most of the time when dealing with agave. if
that‟s not your vibe, omit the jalapeno and you‟re golden.
2oz Fortaleza Blanco Tequila
1oz lime juice
.75oz Combier Triple Sec
.25oz amber agave syrup
3-5 thin jalapeño slices, seeds & membranes intact (optional)
If you‟re going spicy, muddle the jalapeño & amber agave in a shaker. Add the
remaining ingredients and shake. Double strain over 1”x1” cubes in a half-salted rocks
glass (I like to use lava salt, adds a dramatic color and light smokey component).
Garnish with a squeezed lime wedge & an expressed orange twist.
Daquiri
a daiquiri is foundational, if any cocktail is. a splash of demerara
enhances the spice notes of the rum.
2oz Flor de Caña Extra Dry 4 year White Rum
.75oz lime juice
.25oz simple syrup
.25oz demerara syrup
Shake all ingredients with ice, strain into a coupe. No garnish.

27. 26
Recommendations & Select Classics:
An Intermezzo
We all have to start somewhere.
Old Fashioned
spirit. sugar. bitter. “give it to me the old fashioned way”. i‟m a sucker for
orange, so i play heavy with orange bitters here.
2oz Four Roses Small Batch Bourbon
.5oz demerara syrup
3 dashes Angostura Bitters
3 dashes Bitter Truth Orange Bitters
Stir all ingredients with ice and strain over 1”x1” cubes in a rocks glass. Garnish with
expressed lemon & orange twists.
Whiskey Highball
few drinks feel as complete with so little involved; the key is in the
whiskey.
3oz Shinobu Mizunara Oak Blended Whiskey
4-6oz Topo Chico Sparkling Mineral Water
Pour Shinobu over 1”x1” cubes in a highball glass. Top with Topo. Stir very lightly.
Garnish with a squeezed lemon wedge (if the mood prefers).

28. 27
Zero Proof
“It‟s a great advantage not to drink among hard drinking people.” - The Great Gatsby
Blackberry Lemon Mint Soda
refreshingly tart. for the sunday bbq.
1oz blackberry-mint syrup
.75oz lemon juice
.25oz simple syrup
2-4oz Topo Chico Sparkling Water
Shake all ingredients (except Topo Chico) with ice, strain over crushed ice into a
collins glass. Top with Topo. Garnish with a squeezed lemon wedge, skewered
blackberry, and a mint bouquet.
Blood Orange Pistachio Cream Soda
remember italian cream sodas? me too - simple times. rich, nutty, sweet-
cream.
2oz blood orange pistachio syrup
.5oz heavy cream
2-4oz Topo Chico Sparkling Mineral Water
Shake all ingredients (except Topo) with ice, strain over crushed ice into a collins
glass. Top with Topo. Garnish with crushed pistachio over the top.

29. 28
Zero Proof
“It‟s a great advantage not to drink among hard drinking people.” - The Great Gatsby
Iced Black Sesame Americano
black sesame is a beautiful thing. with espresso, it evolves into a robustly
nutty, smooth & bittersweet. this is a personal favorite.
1.5oz espresso
1.5oz toasted black sesame syrup
2-4oz water
Shake all ingredients with ice, strain over crushed ice in a collins glass. Garnish with a
sprinkle of black sesame seeds over the top.
Kiwi Spritz
the seeded, neon green syrup makes this truly gorgeous, and most
fanciful.
1.5oz kiwi syrup
75oz lime juice
2oz Jack Rudy Tonic Water
2oz Topo Chico Hint of Lime Sparkling Mineral Water
Shake kiwi & lime with ice, strain over 4-6 1”x1” cubes into a collins, rocks, or wine
glass. Top with Jack Rudy & Topo. Garnish with a lime wedge and a split kiwi half.

30. 29
Zero Proof
“It‟s a great advantage not to drink among hard drinking people.” - The Great Gatsby
Medjool Date & Fall-Spice Cream Soda
this is my girlfriend‟s favorite zero-proof cocktail i have ever made.
therefore, i love it too.
2oz medjool date & fall-spice syrup
.5oz heavy cream
2-4oz Topo Chico Sparkling Mineral Water
Shake all ingredients (except Topo) with ice, then strain over crushed ice into a collins
glass. Top with Topo. Garnish with a dash of coco powder over the top.
Thai Basil Cucumber Tonic
this is uniquely savory and soft at the same time. thai basil & cucumber
develop a really cool and refreshing backbone here. add some peychaud
bitters to fortify the thai basil profile, if that‟s your thing.
6 thai basil leaves
2 cucumber slices
.5oz demerara syrup
2-4oz Jack Rudy Tonic Water
Muddle all ingredients (except tonic) in a collins glass, then fill ¾ glass with crushed
ice and top with 2-3oz of Jack Rudy. Stir in glass. Top with more crushed ice & tonic
as needed. Garnish with a thai basil bouquet & a skewered cucumber ribbon.

31. 30
Spirit Infusions
We always want more.
Chile-Infused 1220 Spirits Spettro Amaro
this rabararo amaro marries perfectly with fresh fresno chile. rhubarb &
bittersweet spice. explore other amaros to your liking
1 bottle Spettro Amaro
3 fresno chiles
Wearing gloves, take the seeds and membranes from all three fresno chiles. Rough
chop the flesh of two of the three chiles. Add all seeds, membranes and flesh to a
container and pour in vodka. Let sit, stirring occasionally, for 20 minutes. Strain
through a cheese-cloth and store at room temperature.
Jalapeño-infused Union Horse Rider Wheat Vodka
the beauty in infusing vodka is that it becomes exactly that of which you
are infusing. here, we have hellwater.
1 bottle Rider Vodka
3 jalapeño chiles
Wearing gloves, take the seeds and membranes from all three jalapeño chiles. Rough
chop the flesh of two of the three chiles. Add all seeds, membranes & flesh to a
container and pour in vodka. Let sit, stirring occasionally, for 20 minutes. Strain
through a cheese-cloth and store at room temperature.

32. 31
Spirit Infusions
We always want more.
Strawberry-Infused Libélula Joven Tequila & Bahnez Joven Mezcal
this is a super specific batching, i know. but wow, the end result is really
cool. subtle strawberry. big spiced agave punch. really fun. can be applied
to any classic tequila drink if you‟re feeling froggy.
12oz Libélula Joven Tequila
6oz Bahnez Joven Mezcal
4 cups rough-chopped strawberries
Add all ingredients to an air-tight container. Seal and let sit for four days, stirring
once a day. Strain through a cheese-cloth and store at room temperature.
Vanilla-Infused Hamilton‟s Pimento Dram
this is one of my favorite infusions i‟ve ever played with. rich, sweet,
tangy, wintery. use it liberally and often.
Hamilton‟s Pimento Dram
vanilla syrup
Match equal parts in a sealable container. Shake vigorously to marry. Store at room
temperature.

33. 32
Bar Syrups
Sweet.
Amber Agave Syrup
find a high-grade, rich amber agave nectar to produce a robust flavor.
1 cup high grade amber agave nectar
1 cup filtered water
Heat the water in a small saucepan on medium heat. Add agave, and stir until married.
Let cool and refrigerate for up to one month.
Blackberry Mint Syrup
the mint creates an aromatic property to the syrup that compliments the
tart berry & lemon.
3 cups fresh blackberries
2 lemons
1 cup fresh mint
1 cup white sugar
1 cup filtered water
2 tablespoons white wine vinegar
Peel & juice the lemons and put both components into a large pot. Add the remaining
ingredients (except vinegar) to the pot and mash the fruit and mint to extract as much
flavor as possible. Bring to a boil and then simmer on low for 10 minutes, stirring
occasionally. Double strain the mixture and return to stove top, simmer for 5 minutes,
stirring occasionally. Add vinegar, simmer for 2 minutes more, and then remove from
heat. Let cool and refrigerate for up to one month.

34. 33
Bar Syrups
Sweet.
Blood Orange Pistachio Syrup
put this in your coffee. put it on your pancakes. put it everywhere.
6 blood oranges
1 cup sugar
.75 cup shelled pistachios, course-crushed
filtered water
Toast pistachios in a dry pan on medium heat until they become fragrant. Peel and
juice blood oranges, reserve the peels. Measure juice, supplement with water until 1.5
cups total. Simmer with sugar on low heat until dissolved. Pour syrup into a sealable
container, add peels & toasted pistachios. Seal and let sit at room temperature for 48+
hours. Taste the syrup. If the pistachio flavor hasn‟t developed completely, let rest
another day. Strain through a cheese-cloth refrigerate for up to one month.
Cinnamon Syrup
for when the winters are cold.
1oz cinnamon sticks, cracked
1 cup filtered water
1 cup white sugar
Heat the water in a small saucepan on medium heat. Add sugar & cinnamon. and stir
until married and sugar is completely dissolved. Let cool and seal for 24 hours.
Strain through a cheese-cloth and refrigerate for up to one month.

35. 34
Bar Syrups
Sweet.
Demerara Syrup
rich & simple.
1 cup demerara sugar (ground into a powder)
1 cup filtered water
Heat the water in a small saucepan on medium heat. Add demerara, and stir until
married and sugar is completely dissolved. Let cool and refrigerate for up to one
month.
Honey and/or Honey Lavender Syrup
if you‟re a nerd like me, explore different honey blossoms for different
nuances in this favorite additive.
1 cup high grade honey
1 cup filtered water
.25 cup dried lavender leaf (optional)
Heat the water in a small saucepan on medium heat. Add honey, and stir until
married. Let cool and refrigerate for up to one month. If making honey lavender
syrup, put dried lavender in the honey syrup. Seal and let sit for 24 hours. Strain
through a cheese-cloth and store refrigerate for up to one month.

36. 35
Bar Syrups
Sweet.
Kiwi Syrup
intensely sweet & tart. this is candy.
6 kiwis
2 cups filtered water
1 cup white sugar
Extract the kiwi flesh and rough chop. Add to food processor with water & sugar.
Pulse the mixture for 1-2 minutes, until very smooth. If you do not want to keep the
seeds in the syrup, strain through a cheese-cloth, then refrigerate for up to one
month.
Lime & Fresno Chile Syrup
a lot of work. a lot of fun. worth the squeeze.
12 fresh limes
2 fresno chiles
.5oz whole black peppercorns, roughly cracked
white sugar
filtered water
Peel the limes, reserve for later. Juice the limes and weigh the juice. Match the weight
of the lime juice in sugar, and combine in a container. Stir constantly until the sugar
is dissolved. Match the weight of your sugared juice with filtered water, and add to the
mixture along with the reserved peels, roughly cracked black peppercorns, & both
fresno chiles, thinly sliced with the seeds & membranes still intact. Stir well, cover,
and let rest 24 hours. Strain through a cheese-cloth. Taste and adjust with sugar for
more sweetness, lime juice for more tartness, and water to thin out the body.
Refrigerate for up to one month.

37. 36
Bar Syrups
Sweet.
Passionfruit Syrup
more candy. you can find passionfruit pulp on amazon, and sometimes at
trader joes.
12oz passionfruit pulp
3oz white sugar
3oz filtered water
Add all ingredients to a medium saucepan over medium hit until the sugar is
dissolved. Let cool and refrigerate for up to one month.
Medjool Date & Fall-Spice Syrup
intensely flavorful and reminiscent of cold month comfort. substitute the
date for fig if the mood prefers. or do both.
3 cups halved/pitted medjool dates
2 cups water
1 cup sugar
.25oz vanilla paste
1 cinnamon stick, broken into several pieces
2 star anise stars, cracked
Combine water & sugar in a medium saucepan over medium heat until sugar is
dissolved. Add the rest of the ingredients; simmer over med-low heat, stirring
occasionally and without bringing to a boil, mashing the dates as much as possible
with a smooth surfaced muddle. Simmer on low for 3-5 total minutes. Remove from
heat, and strain through cheese-cloth. Refrigerate for up to one month.

38. 37
Bar Syrups
Sweet.
Simple Syrup
if you only make one bar syrup, this would be it.
1 cup white sugar
1 cup filtered water
Heat the water in a small saucepan on medium heat. Add sugar, and stir until married
and sugar is completely dissolved. Let cool and refrigerate for up to one month.
Toasted Black Sesame Syrup
intensely nutty and oil black. reduce this heavily and put it on ice cream if
you mean it.
3 cups water
2 cups black sesame seeds
.75 cup sugar
Toast sesame seeds in a dry pan until they begin to pop. Add water and simmer on
low for 5-10 minutes, until the sesame seeds begin to stand tall in the pan from water
absorption. Strain the liquid through a cheese cloth, return to pan with sugar and
simmer on low until completely dissolved. Refrigerate for up to one month.

39. 38
Bar Syrups
Sweet.
Vanilla and/or Vanilla Allspice Syrup
simple & effective.
2 cups white sugar
2 cups filtered water
.5oz vanilla paste
.25oz allspice berries, cracked (optional)
Combine all ingredients (except allspice) in a medium saucepan. Simmer over med-
low heat, stirring occasionally and without bringing to a boil, until sugar is dissolved.
Remove from heat, let cool and refrigerate month.
If you are making the allspice version, add the allspice berry and seal. Let rest for 48
hours then strain with a cheese cloth.

40. 39
Orgeat & Oils
For the deliciously weird.
Classic Orgeat
classic.
12oz white sugar
12oz almond milk (make it at home)
1oz Germain-Robin Millard Fillmore Brandy
1oz Lazzeroni Amaretto
5 dashes Bitter Truth Rosewater
Combine the almond milk and sugar in a medium saucepan. Simmer over med-low
heat, stirring occasionally and without bringing to a boil, until sugar is dissolved.
Remove from the heat and stir in the remaining ingredients. Refrigerate for up to one
month.
Orange-Essenced Orgeat
jimmy buffet vibes.
12oz cane sugar
12oz almond milk (make it at home)
1oz Grand Marnier
1oz Lazzeroni Amaretto
3 dashes Bitter Truth Rosewater
2 dashes Orange Flower Water
Combine the almond milk and sugar in a medium saucepan. Simmer over med-low
heat, stirring occasionally and without bringing to a boil, until sugar is dissolved.
Remove from the heat and stir in the remaining ingredients. Refrigerate for up to one
month.

41. 40
Orgeat & Oils
For the deliciously weird.
Walnut Orgeat
heavy & robust & luscious & loving
12oz demerara sugar
12oz walnut milk (make it at home)
1oz Germain-Robin Millard Fillmore Brandy
1oz Lazzeroni Amaretto
3 dashes Bitter Truth Rosewater
2 dashes Bitter Truth Nut Bitters
Combine the walnut milk and sugar in a medium saucepan. Simmer over med-low
heat, stirring occasionally and without bringing to a boil, until sugar is dissolved.
Remove from the heat and stir in the remaining ingredients. Refrigerate for up to one
month.
Lemongrass Oil
neutral flavored oil is key in making the lemongrass shine.
2 cups peanut oil
8 fresh lemongrass stalks
Rough chop the lemongrass and smash the butt-end with the flat of your knife.
Combine ingredients in a small saucepan until bubbling. remove from heat and let
cool. Seal for 24 hours. Strain through a cheese-cloth and keep at room temperature -
most potent for the first two weeks.