Ingredients:

  • 1 Sugar cube
  • 3 dashes Angostura bitters
  • 13 oz Brut Champagne
  • Lemon twist
  • 1.5 oz Elderflower liqueur
  • 4 oz Prosecco
  • 1 oz Soda water
  • Fresh mint
  • Lime slices
  • 0.5 oz Crème de Cassis
  • 1 oz London Dry Gin
  • 4.25 oz Lemon juice
  • 1.25 oz Simple syrup
  • 4 oz White Rum
  • 5.25 oz Lime juice
  • 0.5 oz Bay leaf infused syrup
  • 4 oz Vodka
  • 0.5 oz Rose water syrup
  • 0.75 oz Dry Vermouth
  • Dried rose petal garnish
  • 2 oz Japanese Whisky
  • 1 oz Nashi pear purée
  • 4 oz Sparkling water
  • 2.5 oz Gin
  • 1 barspoon Celery brine
  • Pickled radish garnish
  • 2 oz Aged Rum
  • 0.5 oz Honey syrup
  • 2 dashes Peach bitters
  • 2 oz Blanco Tequila
  • 1.25 oz Agave nectar
  • 2 slices Fresh Jalapeño
  • 2 oz Reposado Tequila
  • Cilantro leaves
  • Chili tincture
  • 8-10 Mint leaves
  • 2 oz Dark Rum
  • 2 oz Passion fruit juice
  • 1 oz Orange juice
  • 1 barspoon Grenadine
  • 2 oz Cognac
  • 0.75 oz Cointreau
  • Sugared rim
  • 2 oz Bourbon
  • 0.5 oz Cherry Heering
  • 1 Egg white
  • 4 oz Tomato juice
  • 2 dashes Worcestershire
  • Tabasco
  • Horseradish
  • Celery

Instructions:

  1. Prepare fresh ingredients by juicing citrus, preparing garnishes, and making house-made simple syrups.
  2. Simmer sugar and water infusions for 10 minutes to create syrups like bay leaf or honey syrup; allow to cool.
  3. Chill glassware and select high-quality, dense ice to ensure controlled dilution.
  4. Combine base spirits, citrus (acids), and syrups in a shaker or mixing glass according to the specific cocktail ratio.
  5. Shake or stir with ice to achieve 15-25% dilution, which softens the alcohol burn and opens botanical notes.
  6. Strain the mixture into the prepared glassware.
  7. Add carbonated elements like Champagne, Prosecco, or soda water last to preserve the bead and effervescence.
  8. Apply garnishes such as citrus twists, herbs, or rose petals to layer aromatics for the olfactory receptors.