Sugar & Sweeteners
Various forms of sugar and sweetening agents.
24 Cocktails
Cocktails
Irish Coffee
The iconic hot cocktail—Irish whiskey and sweetened hot coffee crowned with a cool, lightly whipped cream float.
Oaxaca Old Fashioned
Reposado tequila meets smoky mezcal, agave and bitters for Phil Ward's modern agave spin on the Old Fashioned.
Spicy Margarita
A modern classic that elevates the beloved Margarita with a piquant kick, perfectly balancing the tartness of lime, the sweetness of orange liqueur, and the fiery warmth of fresh jalapeño.
Mezcal Old Fashioned
Smoky old fashioned—mezcal stirred with agave nectar and bitters over a large cube.
Champagne Cocktail
A timeless sparkling classic—Angostura‑soaked sugar cube topped with brut Champagne and a lemon twist.
Tommy's Margarita
Tequila, lime, and agave nectar—a clean, modern take on the Margarita without orange liqueur.
Caipirinha
Brazil's national cocktail of muddled lime, sugar, and cachaça—simple, vibrant, and fiercely refreshing.
1950 Zombie
Donn Beach's simplified home version of the Zombie from his 1950 'Barbecue Chef' book—more approachable yet still potent with a dramatic 151 rum float.
Brown Sugar Caipirinha
A contemporary evolution of Brazil's national cocktail that substitutes traditional white sugar with brown sugar to introduce a richer, more complex flavor profile. This variation adds notes of caramel, toffee, and molasses that complement the grassy, funky notes of cachaça.
Mezcal Margarita
A modern classic smoky twist on the beloved Margarita—mezcal's earthy, complex character balanced with fresh lime, agave, and orange liqueur.
Trader Vic's Planter's Punch
Trader Vic's definitive version of Planter's Punch - a harmonious blend of bold Jamaican rum, bright citrus, and just enough sweetness to create a refreshingly complex tropical experience.
Mezcal Paloma
A smoky reinvention of Mexico's beloved Paloma, where mezcal's earthy complexity transforms the classic grapefruit highball into a sophisticated, layered cocktail.
Passion Fruit Caipirinha
A vibrant tropical adaptation of Brazil's national cocktail that elevates the classic combination of cachaça, lime, and sugar with exotic passion fruit, creating a refreshing and complex drink.
Spicy Tommy's
The Tommy's Margarita with a kick—blanco tequila, fresh lime, agave nectar, and muddled jalapeño for clean heat.
Cadillac Margarita
Premium margarita spec—reposado tequila and lime sweetened with agave, finished with a float of Grand Marnier.
Spicy Oaxaca Old Fashioned
A masterful evolution of Phil Ward's Oaxaca Old Fashioned, introducing calculated heat that elevates the cocktail's smoky, agave-forward soul with a thrilling complex spice.
Pineapple Tommy's
A tropical Tommy’s riff—blanco tequila with fresh pineapple and lime, lightly sweetened with agave for sunny, fruit‑forward balance.
Trader Vic's Suffering Bastard
A rum-centric tiki cocktail that's more robust and complex than the original gin and brandy Cairo creation. Essentially a more potent variation of the Mai Tai, featuring a blend of aged rums with citrus, orgeat, and curaçao.
Caipiroska
Vodka, lime, and sugar muddled and built over ice—Russia meets Brazil in this crisp caipirinha cousin.
Caipirissima
A rum caipirinha—light rum muddled with fresh lime and sugar over crushed ice for a breezy, tropical refresher.
Ti' Punch
Martinique's elemental ritual: rhum agricole blanc lightly sweetened with cane syrup and perfumed by a lime coin—served neat, small, and potent.
Spicy Cucumber Cooler
A modern classic embodying the garden-to-glass movement, featuring the dynamic interplay between cooling cucumber and piquant jalapeño heat in a refreshingly complex tequila cocktail.
Tequila Espresso Martini
A modern, agave-forward interpretation of the classic Espresso Martini. By substituting tequila for vodka, this variation introduces a complex, earthy dimension that complements and elevates the rich bitterness of espresso.
Mezcal Tommy's
A modern classic that elevates its parent cocktail, the Tommy's Margarita, into a more complex and contemplative experience by substituting mezcal for tequila.