Now make
the drinks.

Shake hard without ice to froth, then add ice and shake again. Strain over fresh ice in a rocks glass. Garnish with a dehydrated orange wheel.

Shake hard without ice to froth, then add ice and shake again. Strain over fresh ice in a rocks glass. Garnish with a dehydrated orange wheel.

Shake the syrup, lemon and bitters with ice until cold. Strain into a flute and top with the Oddbird. Garnish with a dehydrated lemon wheel.

Shake the syrup, lemon and bitters with ice until cold. Strain into a flute and top with the Oddbird. Garnish with a dehydrated lemon wheel.

Shake everything except the sparkling wine with ice until cold. Strain into a flute and top with sparkling wine. Garnish with a dehydrated lemon wheel.

Shake everything except the sparkling wine with ice until cold. Strain into a flute and top with sparkling wine. Garnish with a dehydrated lemon wheel.

Shake with ice until very cold. Strain into a chilled coupe. Finish with an orange twist.

Stir everything except the water in a mug, then top with hot water. Float a dehydrated orange wheel on top.

Zero-proof: skip the whisky and use hot black tea instead of water.

Shake hard with ice until very cold. Strain into a chilled coupe and top with three coffee beans.

Got coffee liqueur? Add ½ oz for extra richness.

Stir with lots of ice. Strain over a large ice cube in a tumbler. Garnish with a dehydrated orange wheel.

Combine everything in a pot and simmer gently on the stovetop. Don't let it boil. Strain and serve warm in heat-safe mugs.

Rim a coupe with the sugar rimmer. Shake everything hard with ice for 30 seconds and strain into the coupe. Garnish with a dehydrated orange wheel.

Stir with ice. Strain over a king cube in a tumbler. Garnish with a dehydrated lemon wheel.

Make it a toddy: 1½ oz bourbon, ¾ oz syrup, 2 dashes bitters and 4 oz hot water in a heat-safe mug, with a lemon wheel.

Combine in a heat-safe mug. Garnish with candied ginger and a dehydrated lemon wheel.

Stir with ice in a mixing glass. Strain into your chilled Gold Rim coupe. Garnish with bourbon cherries.

Muddle the peels, syrup and bitters in your glass. Add the whisky and a king cube, and stir to chill.

Rim your Cleo coupe with the sugar rimmer. Shake everything hard with ice for 30 seconds and strain into the coupe. Garnish with a dehydrated orange wheel.

Build over plenty of ice in a large wine glass and stir gently. Garnish with a dehydrated lemon wheel, plus a fresh rosemary sprig if you have one.

Stir with plenty of ice. Strain over fresh ice in your Signature lowball. Garnish with a dehydrated orange wheel.

Combine in your Irish coffee glass. Garnish with candied ginger and a dehydrated lemon wheel.

Stir with lots of ice. Strain over a large ice cube in a tumbler. Garnish with a dehydrated orange wheel and an Amarena cherry.

Fill a glass with ice, add everything and stir gently. Garnish with a teaspoon of mulling spices and a dehydrated orange wheel.

Bonus: infuse your gin with the mulling spices overnight for even more flavour.

Shake hard with ice until very cold. Strain into a chilled coupe.

Fill your Copa glass with ice, add everything and stir gently. Garnish with a teaspoon of mulling spices and a dehydrated orange wheel, and add a straw.

Bonus: infuse your gin with the mulling spices overnight for even more flavour.

Combine everything in a pot and simmer gently on the stovetop. Don't let it boil. Strain and serve warm in your Irish coffee glasses.

Stir with lots of ice. Strain over a large ice cube in your Silver Rim tumbler. Garnish with a dehydrated orange wheel and an Amarena cherry on a pin.

Rim a coupe with the Sweetie Pie rimmer. Shake hard with ice for 30 seconds and strain into the coupe. Garnish with a dehydrated lime wheel.

Bonus garnish: dip fresh cranberries in the syrup, let them dry on parchment for an hour, then toss them in the rimmer.

Shake hard with ice until very cold. Strain into your chilled etched Cleo coupe.

Stir with plenty of ice in a mixing glass to chill and dilute. Strain over a king cube in a tumbler. Garnish with a dehydrated orange wheel.

Stir with ice. Strain over a king cube in your Silver Rim tumbler. Garnish with a dehydrated orange wheel and an Amarena cherry on a pin.

Shake with ice. Strain into a chilled coupe. Garnish with an Amarena cherry.

Stir with ice in a mixing glass. Strain into a chilled coupe. Garnish with bourbon cherries.

Shake without ice to froth, then add ice and shake to chill. Strain into a chilled coupe. Garnish with an Amarena cherry and a candied orange peel.

Add everything to the mixing glass with ice and stir until very cold. Strain into a chilled Gold Rim coupe. Garnish with an Amarena cherry. The book has plenty more.

Stir with ice in the mixing glass for 30 seconds. Strain over a king cube in your Offset tumbler. Garnish with a bourbon cherry. The book has plenty more.

Stir with ice in a mixing glass. Strain into your chilled Gold Rim coupe. Garnish with bourbon cherries.

Muddle the peels, syrup and bitters in your glass. Add the whisky and a king cube, and stir to chill.

Stir with lots of ice. Strain over a large ice cube in a tumbler. Express a fresh orange peel over the top and garnish with a cherry.

Stir with lots of ice. Strain over a large ice cube in a tumbler. Garnish with a dehydrated orange wheel.

Stir with lots of ice. Strain over a large ice cube in a tumbler. Garnish with a dehydrated orange wheel and an Amarena cherry.

Stir with ice. Strain over a king cube in a tumbler. Garnish with a dehydrated orange wheel and an Amarena cherry.

Muddle the peels, syrup and bitters in your glass. Add the whisky and a king cube, and stir.

Shake without ice to froth, then add ice and shake to chill. Strain over fresh ice in your Gold Rim tumbler. Garnish with an Amarena cherry and a candied orange peel on a pin.

Stir with lots of ice. Strain over a large ice cube in a tumbler. Garnish with a dehydrated orange wheel.

Stir with plenty of ice in a mixing glass to chill and dilute. Strain over a king cube in your Yarai-etched tumbler. Garnish with a dehydrated orange wheel.

Stir with lots of ice. Strain over a large ice cube in your Silver Rim tumbler. Garnish with a dehydrated orange wheel and an Amarena cherry on a pin.

Shake with ice. Strain into your chilled Bella coupe. Garnish with an Amarena cherry on a pin.

Combine in a heat-safe mug. Garnish with candied ginger and a dehydrated lemon wheel.

Combine in your Irish coffee glass. Garnish with candied ginger and a dehydrated lemon wheel.

Muddle the syrup, peel and bitters with the whisky. Add ice and stir. Strain over a king cube in a rocks glass. Garnish with an Amarena cherry (or two, or three).

Stir with ice. Strain over a king cube in a tumbler. Garnish with a dehydrated lemon wheel.

Make it a toddy: 1½ oz bourbon, ¾ oz syrup, 2 dashes bitters and 4 oz hot water in a heat-safe mug, with a lemon wheel.

Add the peels, syrup and bitters to a rocks glass. Add the whisky and ice, and stir to chill. Garnish with a bourbon cherry or two.

Stir everything except the water in a mug, then top with hot water. Float a dehydrated orange wheel on top.

Zero-proof: skip the whisky and use hot black tea instead of water.

Shake hard without ice to froth, then add ice and shake again. Strain over fresh ice in a rocks glass. Garnish with a dehydrated orange wheel.

Shake hard without ice to froth, then add ice and shake again. Strain over fresh ice in a rocks glass. Garnish with a dehydrated orange wheel.

Stir with ice. Strain over a big cube and garnish with an orange peel.

Rinse a chilled rocks glass with absinthe. Stir the rest with ice and strain into the glass, no ice. Express a lemon peel over the top.

Stir with ice. Strain over a big cube and garnish with an orange peel.

Rinse a chilled rocks glass with absinthe. Stir the rest with ice and strain into the glass, no ice. Express a lemon peel over the top.

Shake hard with ice. Strain into a chilled cocktail glass.

No coffee liqueur? Skip it and use ¾ oz simple syrup.

Build in a mule mug with ice and stir gently. Garnish with a dehydrated lime wheel.

Build in your copper mule mug filled with crushed ice and stir gently. Garnish with a dehydrated lime wheel and a copper straw.

Shake with ice. Strain into a chilled coupe. Garnish with an Amarena cherry.

Shake with ice. Strain into your chilled Bella coupe. Garnish with an Amarena cherry on a pin.

Rim a coupe with the lavender sugar rimmer. Shake with ice and strain into the coupe. Garnish with a dehydrated lemon wheel.

Want it longer? Serve in a highball over ice and top with soda water.

Stir with ice until very cold. Strain into a chilled martini glass. Garnish with two or three Tipsy olives.

Stir with ice until very cold. Strain into your chilled Vogue glass. Garnish with two or three Tipsy olives on a gold pin.

Rim a highball with the Smoky Ancho rimmer and fill with ice. Add everything and stir. Garnish with Fiery olives on a pick.

Rim a highball with the Togarashi salt and fill with ice. Add everything and stir. Garnish with a banderilla.

Rim a highball with the Caesar rimmer and fill with ice. Add everything and stir. Garnish with two Tipsy olives on a pick.

Rim a coupe with the sugar rimmer. Shake everything hard with ice for 30 seconds and strain into the coupe. Garnish with a dehydrated orange wheel.

Fill the atomizer with dry vermouth and mist the inside of a chilled Signature martini glass. Stir the gin or vodka (and Dirty Sue, if using) with ice in the mixing glass until very cold. Strain into the glass. Garnish with smoked olives on a gold pin.

Shake hard with ice until very cold. Strain into a chilled coupe.

Shake hard with ice until very cold. Strain into your chilled etched Cleo coupe.

Rim a tumbler with the hibiscus salt rimmer. Shake everything with ice and strain over fresh ice. Garnish with a dehydrated lime wheel.

Shake with ice. Strain into a chilled coupe.

Shake hard with ice for 30 seconds. Strain into a chilled coupe. Garnish with a dehydrated lemon wheel.

Shake hard with ice. Strain into your chilled etched Cleo coupe.

No coffee liqueur? Skip it and use ¾ oz simple syrup.

Rim a highball with the Dill Caesar rimmer and fill with ice. Add everything and stir. Garnish with a pickled bean or two.

Rim your Cleo coupe with the sugar rimmer. Shake everything hard with ice for 30 seconds and strain into the coupe. Garnish with a dehydrated orange wheel.

Rim your Signature highball with the Togarashi salt and fill with ice. Add everything and stir. Garnish with a banderilla.

Stir with ice until very cold. Split between your two chilled mini martini glasses. Garnish each with a smoked Castelvetrano olive.

Shake hard with ice until very cold. Strain into a chilled coupe and top with three coffee beans.

Got coffee liqueur? Add ½ oz for extra richness.

Shake with ice until very cold. Strain into a chilled coupe. Finish with an orange twist.

Build in a highball or copa glass filled with ice and stir gently. Garnish with a dehydrated lime wheel.

Build in a glass filled with ice and stir gently. Garnish with a dehydrated lemon wheel.

Rim a coupe with the lavender sugar rimmer. Shake with ice and strain into the coupe. Garnish with a dehydrated lemon wheel.

Want it longer? Serve in a highball over ice and top with soda water.

Stir with ice in a mixing glass. Strain into a chilled coupe. Garnish with olives.

Stir with ice until very cold. Strain into a chilled martini glass. Garnish with two or three Tipsy olives.

Shake with ice. Strain into a chilled coupe. Garnish with an Amarena cherry.

Build in your Plain highball filled with ice and stir gently. Garnish with a dehydrated lime wheel.

Shake with plenty of ice. Strain into your chilled Silver Dream Deco coupe. Garnish with a dehydrated lime wheel.

Stir with plenty of ice. Strain over fresh ice in your Signature lowball. Garnish with a dehydrated orange wheel.

Fill a glass with ice, add everything and stir gently. Garnish with a teaspoon of mulling spices and a dehydrated orange wheel.

Bonus: infuse your gin with the mulling spices overnight for even more flavour.

Fill your Copa glass with ice, add everything and stir gently. Garnish with a teaspoon of mulling spices and a dehydrated orange wheel, and add a straw.

Bonus: infuse your gin with the mulling spices overnight for even more flavour.

Shake with plenty of ice. Strain into a chilled coupe. Garnish with a dehydrated lime wheel.

Shake with ice. Strain into your chilled Bella coupe. Garnish with an Amarena cherry on a pin.

Stir with ice until very cold. Strain into your chilled Vogue glass. Garnish with two or three Tipsy olives on a gold pin.

Rim a tumbler with the hibiscus salt rimmer. Shake everything with ice and strain over fresh ice. Garnish with a dehydrated lime wheel.

Stir with plenty of ice in the mixing glass. Strain over fresh ice in your Signature lowball. Garnish with a dehydrated orange wheel. The book has the modern riffs.

Fill the atomizer with dry vermouth and mist the inside of a chilled Signature martini glass. Stir the gin or vodka (and Dirty Sue, if using) with ice in the mixing glass until very cold. Strain into the glass. Garnish with smoked olives on a gold pin.

Stir with ice in a mixing glass. Strain into your chilled Speakeasy martini glass. Garnish with olives on the cocktail picks.

Stir with ice until very cold. Split between your two chilled mini martini glasses. Garnish each with a smoked Castelvetrano olive.

Shake everything except the sparkling wine with ice until cold. Strain into a flute and top with sparkling wine. Garnish with a dehydrated lemon wheel.

Shake everything except the sparkling wine with ice until cold. Strain into a flute and top with sparkling wine. Garnish with a dehydrated lemon wheel.

Build in a highball with ice and stir gently. Garnish with a dehydrated lime wheel.

Blend until smooth. Pour into a hurricane glass. Garnish with an Amarena cherry and a dehydrated pineapple wheel.

Fill your Gold Dream Deco highball with ice. Add the syrup, lime and soda, and stir gently. Float the rum on top. Garnish with a dehydrated lime wheel and a gold straw.

Shake with plenty of ice. Strain into a chilled coupe. Garnish with a dehydrated lime wheel.

Shake with plenty of ice. Strain into your chilled Silver Dream Deco coupe. Garnish with a dehydrated lime wheel.

Rim a tumbler with the hibiscus salt rimmer. Shake everything with ice and strain over fresh ice. Garnish with a dehydrated lime wheel.

Rim a coupe with the Sweetie Pie rimmer. Shake hard with ice for 30 seconds and strain into the coupe. Garnish with a dehydrated lime wheel.

Bonus garnish: dip fresh cranberries in the syrup, let them dry on parchment for an hour, then toss them in the rimmer.

Shake with ice. Strain into a chilled coupe. Garnish with a dehydrated pineapple wheel.

Shake hard with ice until very cold. Strain into a chilled coupe.

Shake hard with ice until very cold. Strain into your chilled etched Cleo coupe.

Shake with ice. Strain into a chilled coupe. Garnish with an Amarena cherry.

Rim a coupe with the lavender sugar rimmer. Shake with ice and strain into the coupe. Garnish with a dehydrated lemon wheel.

Want it longer? Serve in a highball over ice and top with soda water.

Shake with ice. Pour over crushed ice in your Pinki Tiki mug and top with an umbrella. Then open the book for 60 more.

Shake with ice. Pour over crushed ice in your Easter Island tiki mug. Garnish with a pineapple wheel, an Amarena cherry and an umbrella, and add a straw.

Got pineapple juice? Use the Coco Reàl for Piña Coladas next.

Build in your Plain highball with ice and stir gently. Garnish with a dehydrated lime wheel.

Blend until smooth. Pour into your Cuba Hurricane glass. Garnish with an Amarena cherry and a dehydrated pineapple wheel, and add a straw.

Shake hard with ice. Strain over crushed ice in a Hurricane glass. Garnish with a dehydrated orange wheel and an Amarena cherry.

Shake hard with ice. Strain over crushed ice in your Hurricane glass. Garnish with a dehydrated orange wheel and an Amarena cherry, and add a straw.

Shake with ice. Strain into your chilled Bella coupe. Garnish with an Amarena cherry on a pin.

Shake with ice and pour, unstrained, into a tumbler. Garnish with a dehydrated orange wheel and an Amarena cherry.

Shake with plenty of ice. Split between your two chilled mini martini glasses. Garnish with dehydrated lime wheels.

Muddle the peels, syrup and bitters in your glass. Add the whisky and a king cube, and stir to chill.

Shake with ice. Strain into a chilled coupe. Garnish with an Amarena cherry.

Rim a rocks glass with Tajín. Shake with ice until frosty and pour, unstrained, into the glass. Garnish with a dehydrated lime wheel.

Rim a tumbler with the hibiscus salt rimmer. Shake everything with ice and strain over fresh ice. Garnish with a dehydrated lime wheel.

Shake with plenty of ice. Strain over fresh ice in your Margarita Magic glass.

Add the grenadine to the bottom of your Silver Dream Deco highball. Add ice, then the tequila and orange juice, and stir gently. Garnish with a candied orange slice and an Amarena cherry on a pin.

Rim a coupe with the lavender sugar rimmer. Shake with ice and strain into the coupe. Garnish with a dehydrated lemon wheel.

Want it longer? Serve in a highball over ice and top with soda water.

Rim a glass with the margarita rimmer. Shake hard with ice and pour, unstrained, into the glass. Garnish with a dehydrated lime wheel.

Shake with ice. Strain into your chilled Bella coupe. Garnish with an Amarena cherry on a pin.

Rim your Silver Dream Deco tumbler with Tajín. Shake with ice until frosty and pour, unstrained, into the glass. Garnish with a dehydrated lime wheel.

Rim your Cactus glass with the margarita rimmer. Shake hard with ice and pour, unstrained, into the glass. Garnish with a dehydrated lime wheel.

Rim a highball with the Fiesta salt and fill with ice. Add everything and stir gently. Garnish with a dehydrated grapefruit slice.

Rim a rocks glass with Tajín. Shake with ice until frosty and pour, unstrained, into the glass. Garnish with a dehydrated lime wheel.

Rim a tumbler with the Fiesta salt. Shake with lots of ice, strain over fresh ice and top with soda. Stir gently. Garnish with a dehydrated grapefruit slice.

Rim your Potion House tumbler with the Fiesta salt. Shake with lots of ice, strain over fresh ice and top with soda. Stir gently. Garnish with a dehydrated grapefruit slice.

Shake with ice. Strain into a chilled coupe. Garnish with a dehydrated pineapple wheel.

Build over ice in a red wine glass or tumbler. Garnish with a dehydrated orange wheel.

Build over ice in an Aria red wine glass. Garnish with a dehydrated orange wheel.

Combine everything in a pot and simmer gently on the stovetop. Don't let it boil. Strain and serve warm in heat-safe mugs.

Build over ice in a red wine glass or tumbler. Garnish with a dehydrated orange wheel.

Combine everything in a pot and simmer gently on the stovetop. Don't let it boil. Strain and serve warm in your Irish coffee glasses.

Combine in a large wine glass and stir gently. Garnish with a dehydrated orange wheel.

Build over plenty of ice in a large wine glass and stir gently. Garnish with a dehydrated lemon wheel, plus a fresh rosemary sprig if you have one.

Add the cherry syrup to a chilled Dream Deco coupe and top with sparkling wine. Garnish with two cherries on a heart pin. Then pick round two from the book.

Shake everything except the sparkling wine with ice until cold. Strain into a flute and top with sparkling wine. Garnish with a dehydrated lemon wheel.

Shake everything except the sparkling wine with ice until cold. Strain into a flute and top with sparkling wine. Garnish with a dehydrated lemon wheel.

Shake the syrup, lemon and bitters with ice until cold. Strain into a flute and top with the Oddbird. Garnish with a dehydrated lemon wheel.

Shake the syrup, lemon and bitters with ice until cold. Strain into a flute and top with the Oddbird. Garnish with a dehydrated lemon wheel.