Ingredients

• 1½ oz Angustura bitters
• 1½ oz lemon juice
• 1½ oz soda water
• ½ oz simple syrup
• lemon peel to garnish

Instructions

Shake the lemon juice (1½ oz) and simple syrup (1½ oz) vigorously over ice. Strain into tom collins glass. Add soda water (1½ oz) and stir gently to combine. Float the Angustura (1½ oz) using a spoon. Add lemon peel to garnish after rubbing around the rim of the glass.

Ingredients (serves 4)

• 4 ounces gin
• 4 ounces Liqueur Griottine Morand cherry brandy
• 3 ounces fresh lemon juice
• 1½ ounces rich simple syrup (2:1)
• 4 large egg whites
• 1 ounce heavy cream
• ¼ ounce orange blossom water
• 12 ounces soda water
• Luxardo cherries, for garnish

Instructions

In a cocktail shaker, immersion blend everything except for the soda water and cherries. Add ice and the soda water. Shake and strain into 4 chilled fizz glasses. Garnish with cherries.

Ingredients

• 1½ ounces gin
• ¾ ounce sweet vermouth
• ¼ ounce St-Germain elderflower liqueur
• 2 dashes peach bitters
• Lemon twist, for garnish

Instructions

In a mixing glass filled with ice, add the gin (1½ oz), vermouth (¾ oz), St-Germain (¼ oz), and bitters (2 dashes). Stir and strain into a chilled coupe glass. Garnish with a lemon twist.

Ingredients

• 2 oz bourbon
• ¼ oz rich simple syrup (2:1)
• ¼ oz sweet vermouth
• 2-3 dashes Angustura bitters
• Wide-cut orange peel, for garnish

Instructions

In a mixing glass filled with ice, bourbon (2 oz), simple syrup (¼ oz), sweet vermouth (¼ oz), and bitters (2-3 dashes). Stir and strain into a rocks glass.

Garnish with a wide-cut orange peel. Bonus points if you add a Luxardo cherry too.

If you like your Old Fashioned on the sweeter side, you can add a splash of Luxardo cherry syrup, or of course, adjust your simple syrup to your liking.

Ingredients

• 1½ oz base spirit (whiskey, gin, rum, tequila, etc.)
• ¾ oz vermouth-like ingredient (sweet, dry, Punt e Mes, Cocchi, etc.)
• ¼ oz liqueur
• 1 or 2 dashes bitters (optional)

Instructions

The Canon Cocktail book calls this the Mr. Potato Head theory and it works surprisingly well.

Shake ingredients over ice and strain into a coupe glass. Garnish with a lemon twist, orange twist, or cherry.

Ingredients

• 2 ounces bonded rye, 50% abv or stronger
• 1 ounce Amer Picon aperitif
• ½ ounce maraschino liqueur
• ½ ounce Bénédictine
• 1 dash Angostura bitters
• Orange twist, for garnish

Instructions

In a mixing glass filled with ice, add the rye (2 oz), Amer Picon (1 oz), maraschino liqueur (½ oz), Bénédictine (½ oz), and bitters (1 dash). Stir and strain into a chilled coupe glass. Garnish with an orange twist.

Ingredients

• 1½ ounces light reposado tequila (Hornitos)
• 1 ounce coffee liqueur (Café Granita)
• ¼ ounce rich simple syrup (2:1)
• 2 dashes Angostura bitters

Instructions

Stir to mix all ingredients well over ice. Serve in an old-fashioned glass with a large clear ice cube.

Ingredients

• 2 ounces bonded rye, 50% abv or stronger
• 1 ounce Amer Picon aperitif
• ½ ounce maraschino liqueur
• ½ ounce Bénédictine
• 1 dash Angostura aromatic bitters
• Orange twist, for garnish

Instructions

In a mixing glass filled with ice, add the rye (2 oz), Amer Picon (1 oz), maraschino liqueur (½ oz), Bénédictine (½ oz), and bitters (1 dash). Stir and strain into a chilled coupe glass. Garnish with an orange twist.

Ingredients

• 3 pasteurized eggs
• ⅛ cup and 1 tablespoon sugar
• 1½ ounces brandy or cognac
• 1½ ounces bourbon
• 1½ ounces molasses rum
• 8 ounces whole milk
• 8 ounces heavy cream
• Nutmeg

Instructions

Separate egg whites from yolks and place them in separate bowls. Beat the yolks with an electric mixer until pale yellow.

Slowly add the ⅛ cup sugar. Mix for 30 seconds, then slowly add brandy (1½ oz), bourbon (1½ oz), rum (1½ oz) and milk (8 oz).

In a separate bowl, beat the egg whites until soft peaks form. Add a tablespoon of sugar and mix for 20 seconds.

Add the egg white mixture to the yolk mixture.

In separate bowl, whip the heavy cream until soft peaks form and add it to the egg mixture.

Spoon contents together loosely and store in glass container in the back of the refrigerator, making sure it's 45°F or colder.

Don't open or mix the jar. Let it sit for at least a week. Sun Liquor suggests aging closer to a month.

When ready to serve, mix the eggnog with hand mixer and serve in chilled coupe. Top with a pinch of fresh ground nutmeg.