A classic amaretto sour deepened with aged grape rakia.

INGREDIENTS

• ▸1 egg white
• ▸1 lemon peel
• ▸1.5 fl oz amaretto
• ▸1 fl oz aged grape rakia
• ▸0.75 fl oz lemon juice
• ▸0.25 fl oz simple syrup

STEPS

Chill the coupe glasses and prep a lemon peel. Build the amaretto, rakia, lemon juice, and simple syrup in a shaker tin, separate the egg white in on its own, then combine and dry shake hard to emulsify. Add ice and shake again, double-strain into the chilled coupes, then flame the lemon peel over the drinks and discard.

The one my friends request the most — a clear, batched colada.

INGREDIENTS

• ▸200 mL lime juice
• ▸300 mL pineapple juice
• ▸375 mL white rum
• ▸125 mL overproof white rum
• ▸13.5 oz coconut milk
• ▸15 oz cream of coconut
• ▸12 lime peels
• ▸12 large clear ice cubes

STEPS

Combine the lime juice, pineapple juice, white rum, and overproof white rum in a prep bowl. In a separate large bowl, stir together the coconut milk and cream of coconut, then pour in the rum-juice mixture and stir gently. Cover and refrigerate overnight, letting it curdle. Ladle the curdled punch through a chinois into a blender jar, repeating the straining until clear, then pass it through several moistened coffee filters. Store the clarified colada in a decanter in the fridge. To serve, pour over a large clear ice cube in a rocks glass and garnish with a lime peel — keep the decanter nested in an ice bucket, topping up as needed, and give out extras to friends in small bottles.

A gin sour built with strawberry-infused Campari.

INGREDIENTS

• ▸2 fl oz gin
• ▸2 fl oz strawberry-infused Campari
• ▸0.75 fl oz honey syrup
• ▸1.5 fl oz lemon juice
• ▸1 egg white
• ▸2 lemon peels
• ▸2 dashes saline solution

STEPS

Chill a coupe glass. Dry-shake the gin, strawberry-infused Campari, honey syrup, lemon juice, egg white, and saline solution to emulsify, then add ice and shake again. Double-strain into the coupe, express a lemon peel over the top, and discard.

An autumnal twist on a Jungle Bird.

INGREDIENTS

• ▸0.75 fl oz rye
• ▸0.75 fl oz Campari
• ▸1.5 fl oz freshly pressed apple juice
• ▸0.5 fl oz lemon juice
• ▸0.25 fl oz demerara syrup
• ▸2 dashes saline solution
• ▸1 large ice cube
• ▸3 red apple slices, for garnish

STEPS

Prepare an apple slice fan for the garnish. Add the saline solution, demerara syrup, lemon juice, freshly pressed apple juice, Campari, and rye to a shaker and shake briefly. Strain over a large ice cube and garnish with the apple fan.