Daisy De Santiago
Ingredients: 1 ½ oz HH Bespoke Rum, 1 oz Lime Juice, juice, ½ oz Yellow Chartreuse, 1 ½ teaspoon Demerara Syrup (2:1)
Preparation: Shake Rum, lime juice, Yellow Chartreuse and Demerara Syrup in cocktail shaker with ice. Double strain into coupe and garnish.
Served: served up; no ice or over one rock
Standard garnish: Mint sprig for garnish
Drinkware: coupe glass
This highball standard is as straightforward as it comes, with simply two ingredients—fresh grapefruit juice and great vodka—served over ice and stirred. This delicious starting point makes a solid base for a wide breadth of cocktails: add a salted rim for the Salty Dog, swap gin for vodka for a more aromatic tilt or pour a splash of vermouth or amaro, such as Punt e Mes or Campari for the Italian Greyhound.
Ingredients: 1½ oz HH Bespoke Vodka, 3½ oz Grapefruit juice
Preparation: Shake vodka and grapefruit juice in cocktail shaker with ice. Strain into a highball glass.
Served: Over ice cracked
Standard garnish: Grapefruit Wedge
Drinkware: Highball glass
Ingredients: 1 ½ oz HH Bespoke gin, ½ oz grapefruit oleo, ½ oz grapefruit juice, 2 oz ginger beer, 1 dash grapefruit bitters
Preparation: Shake gin, grapefruit oleo, and grapefruit juice in cocktail shaker with ice. Pour ginger ale and shaken ingredients into glass over ice. Top with a dash of bitters.
Served: Over large ice cube
Standard garnish: Grapefruit slice
Drinkware: Coupe glass