Cocktail Recipes

Houdini’s Dirty Chai

1 1/2 oz Cocchi Americano Vermouth

1/2 oz Sfumato Amaro

3/4 oz Lemon Juice

1 oz Chai Tea Syrup

Fresh Nutmeg

  1. Combine vermouth, sfumato, lemon juice, and chai syrup in a shaker tin with ice.
  2. Shake well, about 40 seconds.
  3. Double strain through a fine strainer into a stemmed cocktail glass. Garnish with freshly grated nutmeg and a lemon wheel. Enjoy!
Cocktail Recipes

Blood & Sand

Not much is known about the Blood and Sand except that it’s probably named after a 1922 bullfighting movie of the same name. Notoriously too sweet, this version includes a dash of lemon to raise the acidity to balance the heavy sweet liqueur.

1 oz Blended Scotch

3/4 oz Cherry Heering

3/4 oz Sweet Vermouth

1 oz Orange or Blood Orange Juice

1/4 oz Lemon Juice

2 drops Salt Solution (4:1)

Orange Peel

  1. Combine all ingredients except peel in a shaker tin with ice.
  2. Shake WELL for about 30 seconds. This drink relies on a good frothy texture which an only be achieved by athletic shaking.
  3. Double strain into a coupe glass. Express orange oils over the top of the drink and enjoy!
Cocktail Recipes

Negronis for the Homies

Happy Negroni Week! This charity event put on by Imbibe Magazine and Campari is raising money for Independent Restaurants affected by Covid-19. Even though our virtual classes for Negroni Week are already wrapped up, you can still grab the recipes we made on Monday and Tuesday for everything from the classic to something a little more funky!

The Original Negroni

The Negroni was originally created in 1919 Florence, Italy. Legend has it that Count Castillo Negroni asked his favorite bartender to make a stronger version of the popular Americano cocktail, a highball of Campari and vermouth topped with soda water and a lemon peel. The bartender chose to substitute gin for the soda water, creating a higher proof, boozy cocktail that because one of the most popular drinks of all time.

1 oz Gin

1oz Campari

1 oz Sweet vermouth

Orange Peel

  1. Combine gin, sweet vermouth, and campari into mixing glass with ice.
  2. Stir well until chilled. Strain over ice into new glass.
  3. Peel orange. Hold peel 2-6 inches above cocktail, gently gripping the peel on either side with pointer finger and thumb. Pinch, skin-side down, to express citrus oil over the top of the cocktail and gently rub skin-side of the peel over the lip of glass. Drop peel in drink and enjoy!

Negroni Spagliato

The Negroni Spagliato is Italy’s lesser known classic version of this cocktail. It Closely replicates the original Americano by using something bubbly in place of the gin, only this time with Prosecco wine instead of soda water. Feel free to switch this classic up using a dry vermouth instead of sweet, or a rosé sparkling instead of Prosecco.

1 oz Campari

1 oz Strawberry Infused Sweet Vermouth

1 1/2 oz Prosecco

  1. Combine Campari, vermouth, and Prosecco in a cocktail mixing glass with ice.
  2. Stir well, about 30 seconds.
  3. Strain over icee into a rocks glass. Top with more Prosecco as desired. Garnish with an orange peel and enjoy!

Heiress of Wisdom

The Heiress of Wisdom is the creation of memphis bartender and my friend, Eric Martin. This tequila negroni is my favorite drink to enjoy after a long restaurant shift. Lighter and more complex that the original, this tequila forward negroni doesn’t use any of the original ingredients, but it does have the same structure: stirred and boozy using a hard spirit, Italian bitter, and a bottled sugar.

1 oz Reposado tequila

1 oz Amontillado Sherry

1 oz Cappelletti

Lemon peel x2

  1. Combine tequila, sherry, cappelletti, and one lemon peel into mixing glass with ice.
  2. Stir well until chilled. Strain over ice into new glass.
  3. Peel another slice of lemon. Hold peel 2-6 inches above cocktail, gently gripping the peel on either side with pointer finger and thumb. Pinch, skin-side down, to express citrus oil over the top of the cocktail and gently rub skin-side of the peel over the lip of glass. Drop peel in drink and enjoy!

*Strawberry-Infused Sweet Vermouth

1 cup Sweet Vermouth

1 ½ cup Strawberries, sliced

  1. Cut strawberries into quarters. If using frozen strawberries, thaw before adding to vermouth.
  2. Add strawberries and vermouth to glass container and allow to rest in a cool, dry place outside of direct sunlight for 6 hours.
  3. Check to see if vermouth has imparted strong strawberry flavor. If you wish for more intense flavor, return lid and allow to sit for 2-6 more hours.
  4. Strain through a fine mesh sieve and discard solids. Keep chilled for up to two weeks.

Negroni Sour

A negroni is almost always a stirred drink that is very spirit heavy—but it doesn’t have to be that way! If you prefer a frothy, creamy sour, you can still enjoy a negroni. This egg white sour can also be made with aquafaba, making it vegan friendly, while keeping the bittersweet profile of the classic version.

1 1/2 oz Gin

1 oz Lemon

1 oz Strawberry Infused Sweet vermouth

3/4 Cappelletti

Bar spoon Rich Simple Syrup

4 dash Orange bitters

1 Egg White (about 1 oz)

  1. Combine all ingredients into a cocktail shaker tin without ice.
  2. Dry shake (shake without ice) very well for about 30 seconds or until foam began the stiffen in the shaker tin.
  3. Add ice. Shake again with ice for about 45 seconds.
  4. Strain into a large coupe glass. Drizzle another 1/4 oz Cappelletti over the egg white foam and garnish with an orange peel. Enjoy!

Bianca Negroni Spagliato

This white negroni riff is softer and less bitter than other versions of the classic negroni. Topped with a more generous helping of Prosecco and finished with a lemon peel, this is an ideal negroni for your new bitter lovers.

1 oz Luxardo bitter Biance

3/4 oz Lillet Blanc

1.4 oz Apricot Liqueur

4 dash orange Bitters

2-3 oz Prosecco

Lemon Peel

  1. Combine Luxardo Bitter, vermouth, liqueur, and bitters in a mixing glass with ice.
  2. Stir well until chilled, about 30 seconds.
  3. Strain into a champagne flute. Top with desired amount of Prosecco and garnish with a lemon peel. Enjoy!

Remember to enjoy Negronis this week (and the rest of your life!) and to donate to Imbibe’s Negroni Week charities now through Sunday, September 20, 2020! Support your local service industry and have a damn good drink doing it.

Cocktail Recipes

The Buxom Bounty Hunter

Jägermeister is a German bitter not unlike the ferrets and Amari modern cocktail drinkers already love. Hopefully Jäger is in the beginning stages of its cocktail revival—because it deserves it. Bittersweet and complexly layered with 56 different botanicals, this bitter liqueur can be used in cocktails that traditionally utilizes Amari and Italian bitters to create warm, licorice-forward drinks that still pack a punch.

1 oz Aged Rum, preferably Diplomatico Mantuano

1 oz Jägermeister

1 oz Sweet Vermouth, preferably Carpano Antica

2 dash Angostura Bitters

Lime Peel

  1. Combine all ingredients, except lime peel, into a cocktail mixing glass with ice. Stir well, about 40 seconds.
  2. Strain over one large ice cube.
  3. Express lime peel over the surface of the drink. Run the green skin-side of the lime peel over the lip of the glass and enjoy!
Cocktail Lists

Crushable Cocktails

Crushable cocktails are your ideal summer drinks. They’re simple to make, don’t have too much booze, and they go down easy. These are the cocktails designed to be enjoyed in the heat of summer, sipped after a run around the block or chugged while mowing the lawn. Enjoy these three crushable cocktail recipes this August!

Campari Mama

Two Italian vermouths and a Spanish sherry come together with Campari and citrus over crushed ice to be the low proofed backyard pool party (with your pod only!) cocktail.

3/4 oz Cocchi Americano Vermouth

3/4 oz Cocchi Rosa Vermouth

3/4 oz Delicate Cream Sherry

1 1/2 oz Grapefruit Juice

2 dash Lemon Bitters

1/2 oz Campari


  1. Combine vermouths, sherry, grapefruit juice, and bitters in a cocktail shaker tin with ice. Shake well.
  2. Strain over crushed ice. Top with Prosecco and lightly swizzle with a bar spoon to mix sparkling into the cocktail.
  3. Pour Campari over the top of the cocktail and add more crushed ice.

Brunch With Garibaldi

Normally just Campari & Fresh OJ, this Garibaldi is a little softer and more tropical, splitting a pineapple & hibiscus infused Campari with Aperol. Some lemon bitters give it brightness, and a blend of peychaud’s bitter, delicate cream Sherry, and Cappelletti dropped on top make this one pumped up drink without adding too much extra booze.

1 oz Pineapple & Hibiscus infused Campari

1 oz Aperol

1/2 oz Cappelletti

1/2 oz Delicate Cream Sherry

2 oz Fresh Orange Juice

1/2 oz Lime

1/2 oz Pineapple Juice

4 dash Peychaud’s Bitters

  1. Combine all ingredients into a cocktail shaker tin with ice. Shake well.
  2. Strain into a Collins glass with ice. Garnish with an orange slice—or just drink it without anything extra added!

98º and Sunny

I have a hard rule that when it’s over 90º outside, I drink tequila. This crushable cocktail is anything but a margarita—sfumato amaro and strawberry puree work summer cocktail wonders with Aqua di Cedro, a limoncello-esque liqueur from Nardini.  

2 oz Tequila

1/2 oz Narini Acqua Di Cedro

1/4 oz Sfumato Amaro

1/2 oz Lime

1 oz Strawberry Puree

Rosemary Sprig

  1. Combine all ingredients into a cocktail shaker tin with ice. Shake well.
  2. Pour over ice and garnish with a fresh sprig of rosemary.

Strawberry Puree

Strawberry Puree

1 cup Strawberries 

1 cup Granulated Sugar 

  1. Wash and dry strawberries. Hull the strawberries and discard tops. 
  2. Combine strawberries and sugar in a blender and process on high until all sugar has dissolved and whole berries have been completely liquified. 
  3. Pass puree through a fine sieve (I find that using a large sieve and soup ladle is much easier than a small scale cocktail fine strainer) and press out any residual juice from the solids. Discard. 
  4. Immediately store in the refrigerator. Will keep up to 10-12 days.