Cocktail Recipes
鸡尾酒配方
Alcohol, in its own way, offers a brief refuge—softening the edges of worry and easing moments of quiet unrest, even if only temporarily. Yet spirits on their own can be harsh and uninviting, which first led me to explore the craft of bartending on my own. What began as curiosity soon became commitment: I enrolled in the New York Bartending School, where I trained under Bryan Evans and earned my certification. Along the way, I developed an appreciation for a wide spectrum of spirits—from whiskey and tequila to brandy and rum—as well as wines, including red, white, and champagne. More importantly, I learned the structure and balance behind classic and modern cocktails, experimenting, refining, and ultimately creating drinks that transform intensity into harmony.
The funniest British old man I've ever met. My instructor, my inspiration behind the bar.
Blackstrap rum, Campari, pineapple, lime, simple syrup. Bitter tropical paradise.
Gin, citrus, cream, egg white, orange blossom water. The 12-minute shake cocktail.
Equal parts bourbon, Aperol, Amaro Nonino, lemon. Perfect symmetry in a glass.
Whisky, honey, lemon, hot water. The only cocktail that works as medicine.
1 oz gin · 1 oz Campari · 1 oz sweet vermouth. Orange twist. Perfect every time.
Baileys, coconut rum, coconut cream, milk. Rich, creamy, dangerously drinkable.
White rum, coconut cream, pineapple juice. Puerto Rico's national drink. Sunshine in a glass.
2 oz bourbon · demerara sugar · Angostura · orange bitters. Express orange peel.
Tequila, triple sec, fresh lime. Salt rim essential. The world's most ordered cocktail.
Whisky sour topped with a red wine float. The visual alone is worth it.
Vodka, fresh espresso, coffee liqueur. Three coffee beans on top. The crowd-pleaser.
White rum, fresh lime, mint, sugar, soda. Cuba's most exported cocktail.
2 oz white rum · ¾ oz lime · ¾ oz simple syrup. The holy trinity.
Bourbon, lemon juice, simple syrup, egg white. Silky, frothy, perfectly balanced.
Pisco, fresh lime, simple syrup, egg white, Angostura. Peru's national cocktail.
Gin and dry vermouth, stirred cold and served colder. A civilized drink.
Equal parts gin, green Chartreuse, maraschino, lime. A forgotten classic, perfectly balanced.
My signature farewell drink. Made for the last round of the night.