28 Complex cocktails you can make in minutes!

1. In a mixing glass, combine the mezcal, reposado tequila, agave syrup, and Angostura bitters.
2. Fill the mixing glass with ice and stir the cocktail until well chilled.
3. Strain the cocktail into a rocks glass filled with a large ice cube.
4. Express the orange peel over the cocktail, then discard the peel.
5. Garnish the cocktail with a Luxardo Maraschino cherry.

1. In a mixing glass, combine the mezcal, añejo tequila, agave nectar, and Angostura bitters.
2. Fill the mixing glass with ice and stir until well-chilled.
3. Strain the cocktail into a rocks glass filled with a large ice cube.
4. Express the orange peel over the cocktail, then discard or use as garnish.

1. Pour the mezcal, vermouth, and creme de menthe into a mixing glass filled with ice.
2. Stir well until the mixture is well chilled.
3. Strain the mixture into a chilled cocktail glass.
4. Add the angelica tincture or celery bitters.
5. Garnish with a sprig of fresh mint and serve.

1. Fill a cocktail shaker with ice.
2. Add the gin, apricot brandy, lemon juice, and Angostura bitters to the shaker.
3. Shake well until chilled and well combined.
4. Strain the mixture into a chilled cocktail glass.
5. Garnish with a lemon twist.

1. In a cocktail shaker, combine the following ingredients:

• 2oz bourbon
• 0.5oz amaretto
• 0.75oz lemon juice
• 0.5oz simple syrup
• 1 egg white

2. Perform a dry shake (without ice) for 10-15 seconds to emulsify the egg white.
3. Add ice to the shaker and shake vigorously for another 15-20 seconds.
4. Strain the mixture into a chilled coupe glass.
5. Add 2 dashes of Angostura bitters on top of the foam.
6. Express an orange peel over the drink and discard.
7. Garnish with a maraschino cherry, placing it gently on the foam near the edge of the glass.

1. Fill a mixing glass with ice.
2. Add 2 oz of peaty Scotch whisky, 0.5 oz of dry vermouth, and 0.25 oz of olive brine to the mixing glass.
3. Stir the mixture gently for 20-30 seconds, until well-chilled and diluted.
4. Strain the cocktail into a chilled Martini glass.
5. Garnish with a green olive on a cocktail pick.

1. Fill a mixing glass with ice
2. Add 1.5 oz of Strega liqueur
3. Add 2 dashes of orange bitters
4. Stir the ingredients until well-chilled
5. Strain the mixture into a chilled cocktail glass
6. Express an orange peel over the cocktail, then twist it and place it on the rim of the glass as a garnish

1. Fill a mixing glass with ice.
2. Add the gin, vermouth, absinthe, and orange bitters.
3. Stir well until the mixture is well chilled.
4. Strain into a chilled cocktail glass.
5. Enjoy!

1. Fill a mixing glass with ice.
2. Add the gin, vermouth, lemon juice, simple syrup, and Angostura bitters.
3. Stir well until the outside of the glass is cold.
4. Strain the cocktail into a chilled coupe glass.
5. Garnish with a lemon peel twist.

1. Fill a mixing glass with ice.
2. Add the Scotch whisky, sweet vermouth, and Benedictine.
3. Stir until well chilled.
4. Strain into a chilled cocktail glass.
5. Garnish with a lemon twist.

1. Fill a shaker with ice.
2. Add 2oz of vodka, 1oz of lemon juice, 1oz of simple syrup, and 2 dashes of Angostura bitters.
3. Shake well until chilled.
4. Strain into a chilled cocktail glass.
5. Garnish with a lemon twist.

1. Fill a cocktail shaker with ice.
2. Add all the spirits and liqueurs.
3. Shake well until chilled.
4. Strain into a highball glass filled with ice.
5. Top with the premium lager.
6. Stir gently to combine.
7. Serve and enjoy.

1. Fill a shaker with ice.
2. Add all the ingredients to the shaker.
3. Shake well until the outside of the shaker becomes frosty.
4. Strain the cocktail into a Tiki mug filled with crushed ice.
5. Garnish with a lime wheel and a cherry.

1. Fill a mixing glass with ice.
2. Pour in 2 oz of rye whiskey.
3. Add 1 oz of Aperol.
4. Measure and pour 0.5 oz of sweet vermouth.
5. Add 2 dashes of Angostura bitters.
6. Stir the ingredients well until properly chilled.
7. Strain into a chilled cocktail glass.
8. Garnish with an orange peel, expressing the oils over the drink and placing it in the glass.

1. Fill a balloon glass with plenty of ice to chill.
2. Pour 2 oz of premium gin over the ice.
3. Add 4-6 oz of tonic water, pouring it gently to retain the carbonation.
4. Express the oil of an orange peel over the glass, then add the peel to the drink.
5. Drop in 3-5 juniper berries.
6. Gently clap a sprig of rosemary to release its aroma and place it in the glass.
7. Stir gently to combine and serve immediately.

1. In a mixing glass, combine 1 1/2 oz Highland Scotch, 3/4 oz Cocchi Vermouth di Torino, 1/4 oz Drambuie, 1/4 oz Ramazzotti, and 2 dashes of Angostura Bitters.
2. Add ice and stir the mixture for 15-30 seconds until well-chilled.
3. Strain the cocktail into a stemmed cocktail glass.
4. Express the oils of an orange peel over the drink and garnish with the twist.

1. Fill a shaker with ice cubes.
2. Add 1 oz of grenadine.
3. Pour in 1.5 oz of lemon juice.
4. Measure and add 4.5 oz of Scotch whisky.
5. Shake the mixture vigorously.
6. Strain into a chilled cocktail glass.

1. Add 0.75 oz Jamaican rum, 0.75 oz Cynar, 0.5 oz St. Germain, 0.75 oz lime juice, and 0.5 oz orgeat into a cocktail shaker.
2. Add a small scoop of ice to the shaker and shake lightly to combine and chill the ingredients.
3. Strain the mixture over crushed ice into a rocks glass.
4. Top with more crushed ice if needed.
5. Garnish with a fresh mint sprig.

1. Combine 0.75 oz of dark rum, 0.75 oz of Aperol, 0.75 oz of Montenegro Amaro, and 0.75 oz of fresh lemon juice into your cocktail shaker.
2. Shake the mixture with ice vigorously.
3. Strain the concoction into a chilled stemmed cocktail glass.
4. Garnish with a twist of lemon, expressing the oils over the drink and placing it on the rim.

1. Add rye, bourbon, apple brandy, cognac, Demerara syrup, aromatic bitters, chocolate bitters, and cubed ice to a mixing glass.
2. Stir for 30-45 seconds.
3. Strain into a lowball glass over a clear ice cube.
4. Garnish with an orange twist and a lemon twist.

1. Chill the Glass
   • Place a rocks glass in the freezer to chill.
2. Mix Ingredients
   • In a mixing glass, combine 1 oz of Irish whiskey, 1 oz of mezcal, 1/2 oz of Benedictine, and 2 dashes of Peychaud’s bitters.
3. Stir
   • Add ice to the mixing glass and stir the mixture until well-chilled.
4. Serve
   • Strain the cocktail into the chilled rocks glass over fresh ice.
5. Garnish
   • Cut a fresh apple slice and place it on the rim of the glass as a garnish.

1. Fill a mixing glass with ice cubes.
2. Pour 2 oz of cognac into the glass.
3. Add 3/4 oz of herbal liqueur.
4. Measure and add 1/4 oz of white creme de cacao.
5. Dash in 2 dashes of bitters.
6. Stir the mixture gently until well-chilled.
7. Strain the cocktail into a chilled cocktail glass.
8. Garnish with a twist of lime, expressing the oils over the drink before dropping it in.

1. Fill a rocks glass with ice.
2. Add 1.5 oz of rye whiskey.
3. Measure and pour 0.75 oz of Campari.
4. Add 0.5 oz of Amaro Ramazzotti.
5. Pour in 0.25 oz of Pierre Ferrand Dry Curaçao.
6. Add a dash of Peychaud's Bitters.
7. Stir the mixture until well chilled.
8. Express the oils of an orange twist over the glass, and drop it in as garnish.
9. Serve and enjoy the complexity.

To create the 'El Patron' cocktail, follow these steps:

1. Fill a mixing glass with ice.
2. Pour 0.75 oz of cacao & coffee spiced rum into the glass.
3. Add 1.25 oz of Vermouth di Torino.
4. Measure and pour 0.5 oz of Brown Crème de Cacao.
5. Sprinkle a pinch of salt over the mixture.
6. Add 5 drops of a 10% citric acid solution.
7. Stir all ingredients together until well-chilled.
8. Strain the mixture into a chilled cocktail glass.
9. Optionally, garnish with a twist of orange peel or a few coffee beans.

1. Fill a mixing glass with ice.
2. Pour in the London Dry Gin, Kwai Feh lychee liqueur, Triple Sec, and Dry Vermouth.
3. Stir all ingredients with a bar spoon until well chilled.
4. Fine strain into a chilled martini glass.
5. Optionally garnish with a lychee fruit on a cocktail skewer.

1. Combine Ingredients Add 2 oz of peach brandy, 1 oz of rainwater madeira, 1 oz of freshly squeezed lemon juice, 0.5 oz of raspberry syrup, and 3 dashes of Peychaud’s bitters into a shaker with ice.
2. Shake Shake the mixture until well-chilled.
3. Strain Strain the cocktail into a small goblet filled with fresh cracked ice.
4. Garnish Garnish with a mint sprig and a couple of raspberries.

1. Fill a mixing glass with ice.
2. Pour 2 oz of rye whiskey into the glass.
3. Add 1 oz of Dry Curacao.
4. Measure and pour 0.5 oz of Fernet Branca.
5. Stir the ingredients together until well-chilled.
6. Strain the mixture into a chilled cocktail glass.
7. Optionally, garnish with a twist of orange peel to enhance the citrus notes.

1. Combine 1 oz Cynar, 0.75 oz apple brandy, 0.75 oz fresh lemon juice, and 0.75 oz honey syrup in a cocktail shaker.
2. Shake the mixture without ice to integrate the ingredients.
3. Add ice to the shaker and shake again until chilled.
4. Strain into an ice-filled rocks glass.
5. Top with 1 oz of IPA and gently stir.
6. Top off with the remaining 1 oz of IPA.
7. Garnish with a grapefruit peel.