Build

45 ml cognac
20 ml green Chartreuse (or substitute herbal liqueur)
20 ml fresh lemon juice
10 ml sugar syrup
2 dashes Angostura bitters

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a lemon twist.

Build

45 ml vodka
30 ml dark crème de cacao
15 ml fresh cream

Method

Shake all ingredients hard with ice. Double strain into a cocoa-rimmed chilled coupe. Garnish with chocolate shavings.

Build

45 ml gin
15 ml fresh lemon juice
15 ml raspberry syrup (or 15 ml crème de framboise)
1 egg white

Method

Dry-shake all ingredients without ice. Add ice and shake hard until well chilled. Double strain into a chilled coupe. Garnish with three speared raspberries.

Build

50 ml gin
20 ml fresh lemon juice
15 ml raspberry jam (or 15 ml crème de framboise)

Method

Shake all ingredients hard with ice. Double strain into a chilled coupe. Garnish with three speared raspberries.

Build

45 ml blanco tequila
15 ml crème de cassis
15 ml fresh lime juice
Top with ginger beer (~80 ml)

Method

Build in a chilled highball over fresh ice. Add tequila, lime and cassis. Top with ginger beer and stir gently. Garnish with a lime wedge.

Build

60 ml white rum
30 ml fresh pineapple juice
20 ml apricot brandy
15 ml fresh lime juice

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a pineapple wedge.

Build

45 ml elderflower liqueur
90 ml dry sparkling wine (Prosecco-style)
Splash of soda water

Method

Build in a chilled wine glass over fresh ice. Add elderflower, then sparkling wine, then soda. Stir very gently. Garnish with a cucumber ribbon and a sprig of mint.

Build

50 ml vodka
15 ml crème de framboise
60 ml fresh pineapple juice

Method

Shake all ingredients hard with ice. Double strain into a chilled coupe. Garnish with three raspberries on a pick.

Build

60 ml rye whiskey
15 ml yellow Chartreuse (or substitute herbal liqueur)
15 ml sweet vermouth
2 dashes Angostura bitters
1 dash orange bitters

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a lemon twist.

Build

30 ml melon liqueur
30 ml triple sec
30 ml fresh lemon juice

Method

Shake all ingredients hard with ice. Double strain into a chilled coupe. Garnish with a maraschino cherry.

Build

10 ml crème de cassis
Top with chilled Champagne or dry sparkling wine (~120 ml)

Method

Pour the crème de cassis into a chilled flute. Slowly top with sparkling wine. No garnish (or a single blackberry).

Build

50 ml vodka
25 ml lychee liqueur
15 ml fresh lime juice

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a lychee on a pick.

Build

45 ml melon liqueur
25 ml fresh lemon juice
15 ml sugar syrup
1 egg white (optional)

Method

Dry-shake without ice. Add ice and shake hard. Strain into a chilled coupe. Garnish with a maraschino cherry.

Build

50 ml gin
25 ml fresh lemon juice
20 ml crème de framboise
10 ml sugar syrup
Top with soda water (~60 ml)

Method

Shake all but soda with ice. Strain into a chilled Collins glass over fresh ice. Top with soda. Garnish with three speared raspberries.

Build

30 ml aged rum
30 ml white rum
15 ml crème de mûre (blackberry liqueur)
15 ml banana liqueur
15 ml fresh lime juice
10 ml grenadine

Method

Shake all ingredients with ice. Strain into a hurricane glass over crushed ice. Garnish with a lime wedge and a maraschino cherry.

Build

50 ml bourbon
20 ml white crème de cacao (substitute dark)
10 ml sugar syrup

Method

Stir all ingredients with ice until very cold. Strain into a rocks glass over a large cube. Garnish with a mint sprig.

Build

20 ml rye whiskey
20 ml green Chartreuse (or substitute herbal liqueur)
20 ml maraschino liqueur
20 ml fresh lemon juice

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a lemon twist.

Build

30 ml Irish whiskey
30 ml sweet vermouth
30 ml green Chartreuse (or substitute herbal liqueur)

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a lemon twist.

Build

45 ml gin
20 ml elderflower liqueur
20 ml fresh lemon juice
10 ml sugar syrup

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a lemon twist.

Build

45 ml calvados
15 ml yellow Chartreuse (or substitute herbal liqueur)
15 ml Bénédictine (or substitute honey-herbal liqueur)
2 dashes Angostura bitters

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a maraschino cherry.

Build

30 ml Henri Bardouin Pastis
10 ml Crème de Cassis
Cold water to top (about 150 ml)
Garnish: none

Method

Pour the pastis into a tumbler. Add the crème de cassis — it pools dark crimson at the bottom. Top slowly with very cold water; the louche shifts purple-grey as it blooms. Serve without ice. Stir once gently.

Build

30 ml Henri Bardouin Pastis
10 ml Crème de Banane
Cold water to top (about 150 ml)
Garnish: none

Method

Pour the pastis into a tumbler. Add the crème de banane. Top slowly with very cold water — the louche turns a warm pale yellow. Serve without ice. Stir once gently.

Build

22 ml Mezcal Vago Espadin
22 ml Aperol
22 ml Yellow Chartreuse
22 ml fresh lime juice

Method

Shake all ingredients hard with ice. Double strain into a chilled coupe. No garnish — let the colour do the work.

Build

60 ml VEDRENNE Blackcurrant Liqueur - 15%
90 ml sparkling wine
30 ml tonic water

Method

Build directly in a large wine glass filled with ice. Garnish with an orange twist.