Cocktail Recipes

3 Layers of Personality

Okay, this cocktail doesn’t have seven full layers, but it does have three distinct layers of spirit. Normally when we talk about layering flavor, we’re referring to the idea that a cocktail should be dynamic with tons of different tastes. In this cocktail, we’re literally layering the different flavors on top of one another. The idea is to taste all parts in succession: The spiced angostura followed by the dry gin and vermouth sour, finished with the sweetened Campari syrup.

1 1/2 oz Blanc Vermouth

1 1/2 oz Fresh Orange Juice

1/2 oz London Dry Gin

1/2 oz Lime

1/4 oz Grenadine

Bar spoon Lemon-Grapefruit oleo

1/2 oz Campari-Ginger Syrup

3 dash Angostura

  1. Combine vermouth, orange, gin, lime, grenadine, and oleo together in a shaker tin with ice. Shake well.
  2. Fill a glass with ice. Pour the Campari syrup over the ice to sit at the bottom of the cocktail.
  3. Double strain the cocktail over the Campari syrup. Add more ice if you need to.
  4. Dash angostura over the surface of the cocktail, covering it with a layer of bitters. Finish by expressing a twist of orange over the cocktail, and enjoy!

Cocktail Recipes

Sherry Sidecar

A sidecar is one of my favorite cocktails because it’s everything I love about cocktails: rich, velvety, and full of flavor. This sherry sidecar captures everything I normally love about a standard sidecar while significantly lowering the ABV. Enjoy this version on nights when it gets too hot to have a lot of booze or when you’re close to being out of brandy but still have a hankering for something delicious.

1 1/4 oz Amontillado Sherry

3/4 oz Brandy

1/2 oz Dry Curaçao

1/2 oz Lemon

Bar Spoon Rich Sugar Syrup (2:1)

Lemon Peel

  1. Combine all ingredients, including lemon peel, into a shaker tin with ice.
  2. Regal shake for about 40 seconds or until shaker tin freezes in your hands.
  3. Double strain into a coupe glass, and enjoy!
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.