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• 1 cup London Dry gin
• 1 cup Campari
• 1 cup sweet vermouth
• 1 cup water
• 4 packets (0.25-ounce each) powdered gelatin
• Garnish: sanding sugar, candied orange zest (optional; recipe below)
1.5 oz Sumac-infused blanco tequila (see note)
0.75 oz amontillado sherry
0.5 oz Cynar
2 dashes Bittered Sling Lem-Marrakech bitters
Garnish: lemon peel
• 2 oz Altos Blanco Tequila
• 0.5 oz Pierre Ferrand Dry Curaçao
• 1 tsp St. George absinthe
• 2 tsp lime juice
• 0.5 oz Five Alive Cordial (see below)
1.5 oz Sheringham Distillery Akvavit
1 oz freshly squeezed orange juice
2 tsp maraschino syrup
2 tsp lemon juice
2 tsp simple syrup
Garnish: thinly sliced orange wheel
• 1.5 oz Patrón Silver
• 0.5 oz B.C. apple-infused Bénédictine (see note)
• 0.25 oz 1:1 simple syrup
• 1 oz B.C. organic white verjus
• 0.75 oz dry B.C. apple cider
• Garnish: grapefruit peel
• 3 strawberries, divided
• 1 oz Botanist Gin
• 0.75 oz Youth Cordial (see recipe below)
• 0.75 oz lemon juice
• 2.5 oz Champagne or other sparkling wine
• 3 oz Prosecco
• 2 oz Aperol
• 1 oz soda
• Garnish: orange slice
• 1 oz Siete Misterios mezcal (Doba Yej)
• 1 oz Aperol
• 0.75 oz lime juice
• 0.25 oz simple syrup
• Ginger beer
• Dash of crème de cassis
• 1 sugar cube, preferably cane and brown
• 1 to 2 dashes Angostura bitters
• Splash of Cognac
• 3 oz Champagne or sparkling wine
• Garnish: lemon zest (optional)
• 2 oz Campari
• 1.5 to 2 oz dry white wine, preferably Italian
• Soda water
• Garnish: citrus slice (optional)