Citrus Fizz


1 ounce Citrus Simple Syrup ( 1 cup water, 1/2 cup sugar, zest of one citrus fruit, boiled and cooled)

2 ounces Gin (or Vodka if you prefer)

Seltzer water (as much as preferred)

Garnish: Candied Citrus Slices and fresh mint


In a shaker, or in the bottom of your glass, combine the Citrus Simple Syrup and Gin. Shake to combine (or stir vigorously if you’ve poured them directly in the glass).

Add ice to your glass (along with the Citrus Simple Syrup + Gin). Pour in seltzer water to desired strength. Garnish with a Candied Citrus Slice and a sprig of mint! Enjoy!

Note: to make a mocktail, omit the alcohol. Try variations by using flavored seltzer waters! 




  • 2 ounces whiskey -- rye whisky
  • 1 ounce vermouth -- Italian vermouth
  • 2 dashes Bitters -- Angostura bitters
  • Cocktail glass & brandied cherries


Stir the rye,* vermouth and bitters well with cracked ice. (Some prefer to shake their Manhattans. There's nothing wrong with that, really, at least no more than putting ketchup on a hot-dog is wrong or mayonnaise on a corned beef sandwich. If you like your Manhattan cloudy and topped with an algae-like foam, shake away. It won't taste any worse, anyway, although it'll feel thinner on the tongue.) Strain into in a chilled cocktail glass and garnish with twist or, of course, maraschino cherry (which is subject to the same challenge re: purity as adding an olive to a martini).


Pear Haymaker


4 oz. vodka

1 oz. fresh lemon juice & ginger pear syrup

1 pear, chopped, peeled, and cored (Anjou, Moonglow, Bosc, or any finely textured and fragrant pears are best)

Ginger ale, to top


Divide chopped pear between two 12 oz. tall glasses; muddle in each glass with a wooden muddler. Pour 2 oz. vodka over the pears in each glass, and fill with ice. Add ½ oz. ginger syrup and ½ oz. lemon juice to each glass, stir to combine, and finish with ginger ale to top


Champagne Cocktail


    • 1 teaspoon bitters mix
    • Champagne
    • Lemon or orange twist, for garnish


  1. Get one teaspoon of bitters mix  and drop into a champagne flute. Top with a luxury champagne or a sparkling wine. Garnish with a lemon or orange twist.