Cocktail Recipes

A Perfect Margarita

Dry and sour are two distinctly different flavors—you will feel something dry in the back of your throat, similar to the sensation after drinking a red wine. Sour will be a zing, almost pain in the soft part of your cheek—if that’s where you taste the acid in this drink, consider adding a touch more syrup until it satisfies your tastes.

2 oz blanco or reposado tequila

¾ oz orange liqueur or dry curaçao

¾ oz lime

¼ oz rich simple syrup

  1. Combine all ingredients into a shaker tin.
  2. Shake well until frothy—my rule is to shake until the shaker tin freezes in my hand, about 40 seconds.
  3. Strain through a fine sieve into a rocks glass over ice.
  4. Garnish with lime wheel* if desired, and enjoy!

*if you garnish with a lime wedge to be squeezed into drink, you might have to adjust your sugar amounts. If you like a slightly sweeter margarita, feel free to increase the simple syrup portion until it reaches your desired flavor.

Cocktail Recipes

Sherry Margarita

Sherry is a fortified Spanish wine with a big personality. Ranging from delicate, bone-dry fino to rich, dense oloroso, sherry is one of my favorite low abv ingredients because it packs a ton of flavor into a relatively small amount of alcohol. This is largely due to its process of aging beneath flor, a type of indigenous yeast that is allowed to form within the barrel, protecting the sherry from oxygen as it ages.

Some sherries, such as Amontillado and oloroso are allowed to be exposed to oxygen after it has aged for a predetermined amount of time beneath this layer of flor, giving these varieties a complex flavor that is much richer and slightly nutty.

1 1/2 oz Amontillado Sherry

1/4 oz Tequila (+ 1/4 oz not included in shaker)

1/2 oz Dry Curaçao

3/4 oz Lime

1/4 oz Lemon-Grapefruit Oleo

Bar spoon Rich Sugar Syrup (2:1)


  1. Combine sherry, tequila, curaçao, lime, oleo, and sugar syrup in a shaker tin with ice.
  2. Shake well, about 40 seconds.
  3. Double strain over one large ice cube.
  4. Carefully float additional 1/4 oz tequila on the top of the cocktail.
  5. Grate nutmeg over the surface of the cocktail and enjoy!

Lemon-Grapefruit Oleo

3 grapefruits, peeled

3 lemons, peeled 

¼ cup sugar

¼ cup water

  1. Zest all citrus fruits and transfer peels to a large bowl.
  2. Coat peels in sugar. Be sure all peels are thoroughly covered in sugar.
  3. Cover in plastic and allow to sit at room temperature for 6-7 hours. 
  4. Strain syrup through fine sieve. Rinse peels in bowls with ¼ cup warm water. Strain into syrup mixture to extract remaining sugars. Discard peels. Keep oleo syrup refrigerated.