2 ounces rye whiskey
1 ounce Braulio amaro
2 dashes Angostura bitters
2 dashes orange bitters
Garnish: lemon twist

Add all ingredients to a mixing glass, add ice, and stir. Strain into a chilled cocktail glass. Express lemon oil over the top and garnish with a lemon twist.

1½ ounces vodka
¾ ounce triple sec
¾ ounce pomegranate juice
½ ounce lime juice
Gold edible glitter
Orange peel
Garnish: lime wheel

Add the vodka, triple sec, pomegranate juice, lime juice, and edible glitter to a shaker with ice and shake 15 seconds. Double strain into a chilled coupe glass. Express orange oil over the top and garnish with a lime wheel.

2 ounces tequila
¾ ounce blue curaçao
½ ounce lime juice
1 ounce red or purple dragonfruit puree
Coarse salt
Garnish: lime wheel

Run a slice of lime along the edge of a chilled rocks glass, then dip the edge in salt. Set aside. Add the tequila, curaçao, lime juice, and dragonfruit puree to a shaker with ice and shake for 15 seconds. Strain into the prepared glass over ice. Garnish with a lime wheel.

3/4 oz London Dry gin
3/4 oz Maraschino liqueur
3/4 oz dry vermouth
3/4 oz clarified lemon juice

Add all ingredients to a shaker with ice and shake 15 seconds. Double strain into a chilled Nick and Nora glass. Garnish with an invisible paper plane.

(Or, a Long Island Ice-T)

1/2 oz vodka
1/2 oz rum
1/2 oz gin
1/2 oz tequila
1/2 oz triple sec
1/2 oz lemon juice
1/4 oz rich spiced demerara syrup (2:1 ratio of demerara sugar to water, mix over medium heat until dissolved; add some allspice, star anise, clove, and orange peel and remove from heat; steep until cool)
4 oz (or to top) Coca-Cola
Garnish: lemon wheel

Shake the vodka, rum, gin, tequila, triple sec, lemon juice, and syrup with ice. Open pour into a highball glass and top with Coke. Garnish with a lemon wheel.

1 ½ oz Admiralty Distillers’ Eau de Vie brandy
½ oz Maraschino liqueur
¼ oz Portland Syrups’ spicy ginger syrup
½ oz fresh lemon juice
2-3 dashes Peychaud’s bitters

Add the brandy, Maraschino liqueur, ginger syrup, lemon juice, and bitters to a shaker with ice and shake for 15 seconds. Place a maraschino cherry in the bottom of a chilled Nick and Nora glass and double-strain the cocktail into the glass.

1 shot espresso or 1 oz cold brew concentrate
¾ oz Kahlua
¾ oz Averna Amaro
¼ oz Trader Vic’s Macadamia Nut liqueur
1 barspoon heavy cream

Add the espresso, Kahlua, amaro, and macadamia nut liqueur to a shaker with ice and shake for 15 seconds. Double-strain into a chilled coupe glass and float a barspoon of cream in the center.

2 oz Sparkle Donkey Reposado Tequila, hibiscus-infused*
1 oz lime juice
¾ oz dry curaçao
½ oz Liquid Alchemist prickly pear syrup
Garnish: lime twist and an edible flower

Run a slice of lime along the edge of a chilled rocks glass, then dip the edge in salt. Set aside. Add the tequila, curaçao, lime juice, and prickly pear syrup to a shaker with ice and shake for 15 seconds. Double-strain into the prepared glass over ice. Garnish with a lime twist and an edible flower.

*In a glass jar, add 1 Tbsp dried hibiscus flower to 8 oz tequila. Shake to mix, then let stand in a dark place for 1 hour. Strain into a clean bottle and store in a cool, dry place away from direct sunlight.

2 oz The Distillarium Single-Barrel Bourbon Whiskey
¼ oz Helen’s Candies huckleberry syrup
6-8 fresh sage leaves
Garnish: a sprig of fresh sage

In a Julep cup or a rocks glass, gently muddle the sage leaves with the whiskey. Add the huckleberry syrup, fill the glass with crushed ice, and briefly stir. Top with more crushed ice and garnish with a sprig of fresh sage.