Recipes

Equal parts bitter and bright, the Quickbeam pairs two Americanos with piney gin and crisp calvados for a Negroni riff that tastes like a hopped apple cider.

Spanish brandy meets Oaxacan smoke in a stirred, spirit-forward nightcap that earns every sip.

Joshua White's drink pairs Japanese whisky and blended Scotch with Douglas fir eau-de-vie and sesame orgeat for a drink that's as elegant and fleeting as cherry blossom season.

Shochu instead of vodka, mint instead of gloss: Masari’s lychee sweetness is balanced by gin structure and a whisper of soy-driven umami.

A Mezcal Negroni built for the curious — approachable enough to draw you in, complex enough to keep you there.

If you like Piña Coladas but want more structure, this rum-and-sherry riff brings spice, lift, and an aromatic float.

A tequila highball built on Paloma structure, sharpened with Don’s Mix and quietly transformed by coffee.

A refreshing study in contrast—juniper and hops, tropical fruit and bright acid—pulled into balance with a minty, crushed-ice finish.

A Vesper-minded martini variation that swaps vodka for pisco, folds in an herbaceous tarragon note, and finishes crisp and bracing—stirred to order or batched for the Freezer Bar.

A bright, Margarita-inspired zero-proof cocktail—guava and citrus up front, botanical depth beneath, and a crisp tonic snap on the finish.

Frank Walline’s NA Negroni-inspired cocktail drinks like an after-hours classic—without the after.

This non-alcoholic Old Fashioned riff pairs bright citrus with lapsang-infused zero-proof rum, plus rich layers of coffee, cacao, and vanilla.