LEVEL 1 COCKTAIL LAB

COCKTAIL CLASS RECIPES

Use the recipes below to create your own Level 1 Cocktail Lab experiments at home!

THE BUBBLE POINT

  • Named after the bubbling point of a liquid derived from the classic PV=NRT, this cocktail is a variation on the classic French 75.

  • The Bubble Point uses a house-infused Butterfly Pea Flower Gin. Butterfly Pea Flower reacts when acid (citrus) is added to the base of the drink, giving the cocktail a beautiful pink tone.

  • 1oz Butterly Pea Flower Infused Gin

    ½ oz Fresh Lemon Juice

    ½ oz Lavender Syrup

    Sparkling Wine

  • Cheater Shaker

    Boston Shaker

    Hawthorne Strainer

    Jigger

  • 1) Add ice to your Boston Shaker

    2) Pour your gin, lemon, and lavender over the ice

    3) Use the Jigger to measure your proportions

    4) Cap your Boston Shaker with your Cheater Shaker

    5) Shake vigorously until your shaker gets very cold

    6) Uncap your Shakers

    7) Place your Hawthorne Strainer over your Boston Shaker

    8) Strain into a Champagne Flute

    9) Top with Sparkling Wine

    10) Garnish with a Lemon Peel

  • You can infuse your gin at home overnight with store-bought dried Butterfly Pea Flowers, or purchase pre-infused gin like Empress 1901 Indigo Gin. Regular gin also works fine!

BENTON’S OLD FASHIONED

  • The drink was originally invented in 2008 as a radical idea to infuse bacon from Benton’s farms into bourbon for an Old Fashioned, which blazed a trail for a delicious cocktail.

  • Fat-washing adds a silky, smooth texture to the bourbon, giving the drink a richer, fuller body that's more luxurious on the palate. Bacon fat infuses the bourbon with smoky and savory notes, which balances out the natural sweetness of the bourbon.

  • 1½ oz Bacon Washed Bourbon

    ¼ oz Demerara Sugar Syrup

    3-4 Dashes Angostura Bitters

  • Jigger

    Large Ice Cube

    Bar Mixing Spoon

  • 1) Place a large ice cube Into a Rocks Glass

    2 Use a Jigger to measure your proportions

    3) Pour the Bourbon and the Demerara Syrup over ice cube

    4) Stir consistently around the glass 20-25 times

    5) As the ice cube turns it will mix, dilute and chill the liquid

    6) Top off with 3-4 dashes of Angostura Bitters

    7) Garnish with Orange Peel

  • You can infuse your favorite bourbon with bacon at home by mixing 10 parts bourbon to 1 part bacon fat by volume.

    You can also purchase Bacon Bourbon, such as Rattlesnake Rosie’s.

THE ‘STEM’ SIPPER

  • The name draws the link between the use of eggs in both this cocktail and in STEM cell research, which involves (human) eggs for reproductive biology and regenerative medicine.

  • Egg white foams in a cocktail due to the proteins in the egg white. When shaken, these proteins unfold and trap air, forming a stable foam. This foam adds a silky texture, smooth mouthfeel, and a visually appealing frothy meringue top to cocktails.

  • 1½ oz Tequila

    ¾ oz Strawberry Syrup

    ½ oz Fresh Lemon Juice

    1 Egg White

  • Cheater Shaker

    Boston Shaker

    Hawthorne Strainer

    Jigger

  • 1) Use the Jigger to measure your proportions

    2) Pour your ingredients into your Boston Shaker

    4) Cap your Boston Shaker with your Cheater Shaker

    5) Shake vigorously for 10 seconds

    6) Uncap your Shakers

    7) Gently add ice to your Boston Shaker

    7) Recap your Shakers

    8) Shake vigorously until your shaker gets very cold

    9) Uncap your Shakers

    7) Place your Hawthorne Strainer over your Boston Shaker

    8) Strain straight down into a Coupe Glass

    10) Garnish with a Lemon Peel or RED Fruit

  • You can still make a delicious cocktail without egg whites. If you still want some foam, you can use a vegan foaming agent such as Fee Brother’s Fee Foam Cocktail Foam.

GINGERBREAD OLD FASHIONED

  • When making an Old Fashioned, stirring with ice not only chills the drink but dilutes it just enough to unlock aromatic compounds in the whiskey—making each sip perfectly balanced.

  • Gingerbread combines sugar and warm spices that impact the cocktail’s texture and aroma. These enhance the natural caramel and vanilla notes in the bourbon and release aromatic compounds that activate your sense of smell while sipping.

  • 1½ oz Bourbon

    ¾ oz Gingerbread Syrup

    3-4 Dashes Angostura Bitters

  • Jigger

    Large Ice Cube

    Bar Mixing Spoon

  • 1) Place a large ice cube Into a Rocks Glass

    2 Use a Jigger to measure your proportions

    3) Pour the Bourbon and the Gingerbread Syrup over ice cube

    4) Stir consistently around the glass 20-25 times

    5) As the ice cube turns it will mix, dilute and chill the liquid

    6) Top off with 3-4 dashes of Angostura Bitters

    7) Garnish with Orange Peel

  • You can easily make homemade Gingerbread Syrup at home by simmering water, brown sugar, molasses, ginger, cinnamon, nutmeg & cloves. Torani also sells a good premade syrup.

CRANBERRY THYME GIMLET

  • Originally, British sailors mixed lime juice with gin to prevent scurvy. The citric acid in lime juice preserved the sailors' health & balanced the alcohol’s flavor by softening its harshness. This functional mix then became the precursor to the classic Gimlet!

  • A Cranberry Thyme Gimlet is a cocktail chemistry dream, as cranberry's natural pectin adds smooth texture to the drink, the thyme’s aromatic terpenes bring earthy citrus notes, and shaking all the ingredients emulsifies all of the flavors into perfect harmony.

  • 2oz Gin

    1 oz Cranberry Thyme Syrup

    ¾ oz Fresh Lemon Juice

  • Cheater Shaker

    Boston Shaker

    Hawthorne Strainer

    Jigger

  • 1) Add ice to your Boston Shaker

    2) Use the Jigger to measure your proportions

    3) Pour in your ingredients over ice

    4) Cap your Boston Shaker with your Cheater Shaker

    5) Shake vigorously until your shaker gets very cold

    6) Uncap your Shakers

    7) Place your Hawthorne Strainer over your Boston Shaker

    8) Strain into a Coupe Glass

    9) Garnish with a Thyme Sprig or Lemon Peel

  • You can easily make your own Cranberry Thyme Syrup at home by simmering a premade Cranberry Syrup, water, and fresh thyme sprigs. Torani is a brand easy to find online and in stores.

ROSEMARY RUM SOUR

  • The name draws the link between the use of eggs in both this cocktail and in STEM cell research, which involves (human) eggs for reproductive biology and regenerative medicine.

  • Egg white foams in a cocktail due to the proteins in the egg white. When shaken, these proteins unfold and trap air, forming a stable foam. This foam adds a silky texture, smooth mouthfeel, and a visually appealing frothy meringue top to cocktails.

  • 1½ oz Tequila

    ¾ oz Strawberry Syrup

    ½ oz Fresh Lemon Juice

    1 Egg White

  • Cheater Shaker

    Boston Shaker

    Hawthorne Strainer

    Jigger

  • 1) Use the Jigger to measure your proportions

    2) Pour your ingredients into your Boston Shaker

    4) Cap your Boston Shaker with your Cheater Shaker

    5) Shake vigorously for 10 seconds

    6) Uncap your Shakers

    7) Gently add ice to your Boston Shaker

    7) Recap your Shakers

    8) Shake vigorously until your shaker gets very cold

    9) Uncap your Shakers

    7) Place your Hawthorne Strainer over your Boston Shaker

    8) Strain straight down into a Coupe Glass

    10) Garnish with a Lemon Peel or RED Fruit

  • You can still make a delicious cocktail without egg whites. If you still want some foam, you can use a vegan foaming agent such as Fee Brother’s Fee Foam Cocktail Foam.

THE ROOFERS ESPRESSO MARTINI

  • What makes the Roofers Espresso Martini unique is the addition of Mastiha Liqueur, made from resin retrieved from the mastic evergreen, a shrub native to the Greek island of Chios.

  • Musky and aromatic, Mastiha has a distinct and refreshing earthy flavor of fresh trees, pine, and wood. Mastiha is

    used in pastries, chewing gum, and tea, among other foods. Typically consumed at the end of a meal, it is said to have medicinal properties.

  • 1½ oz Vodka

    1½ oz Espresso Liqueur

    ½ oz Mastiha Liqueur

  • Cheater Shaker

    Boston Shaker

    Hawthorne Strainer

    Jigger

  • 1) Use the Jigger to measure your proportions

    2) Pour your ingredients into your Boston Shaker

    4) Cap your Boston Shaker with your Cheater Shaker

    5) Shake vigorously for 10 seconds

    6) Uncap your Shakers

    7) Gently add ice to your Boston Shaker

    7) Recap your Shakers

    8) Shake vigorously until your shaker gets very cold

    9) Uncap your Shakers

    7) Place your Hawthorne Strainer over your Boston Shaker

    8) Strain straight down into a Coupe Glass

    10) Garnish with 3 Espresso Beans

  • You can find Mastiha Liqueur in many liquor stores. Skinos is a popular and widely-available brand.

SALTED CARAMEL ESPRESSO MARTINI

  • The original Espresso Martini was created by a bartender in the 1980s when a guest asked for a drink that would "wake me up, then mess me up." This version brings a dessert-like twist to Bradsell's classic cocktail.

  • A pinch of salt isn’t just for flavor—it actually enhances the sweetness by suppressing any bitterness from the coffee and booze, making each sip smoother and more decadent.

  • 1 oz Dark Rum

    1 oz Salted Caramel Cream Liqueur

    1 oz Espresso

  • Cheater Shaker

    Boston Shaker

    Hawthorne Strainer

    Jigger

  • 1) Use the Jigger to measure your proportions

    2) Pour your ingredients into your Boston Shaker

    4) Cap your Boston Shaker with your Cheater Shaker

    5) Shake vigorously for 10 seconds

    6) Uncap your Shakers

    7) Gently add ice to your Boston Shaker

    7) Recap your Shakers

    8) Shake vigorously until your shaker gets very cold

    9) Uncap your Shakers

    7) Place your Hawthorne Strainer over your Boston Shaker

    8) Strain straight down into a Coupe Glass

    10) Garnish with 3 Espresso Beans

  • Bailey’s has released a specific Salted Caramel version of its classic liquor, but you can make your own version at home by mixing up original Bailey’s, caramel sauce, and salt.

PUMPKIN SPICE ESPRESSO MARTINI

  • Coffee and pumpkin spice pair particularly well because the spices accentuate the deeper, earthy notes in the coffee. This brings out complex flavors in the cocktail, making it taste almost like a spiced latte—but with a boozy twist!

  • Surprisingly, pumpkin spice doesn’t actually contain pumpkin! The flavor comes from a mix of spices like cinnamon, nutmeg, ginger, and cloves.

  • 1½ oz Bourbon

    1½ oz Espresso

    ½ oz Cream Liqueur

    ½ oz Pumpkin Spice Syrup

  • Cheater Shaker

    Boston Shaker

    Hawthorne Strainer

    Jigger

  • 1) Use the Jigger to measure your proportions

    2) Pour your ingredients into your Boston Shaker

    4) Cap your Boston Shaker with your Cheater Shaker

    5) Shake vigorously for 10 seconds

    6) Uncap your Shakers

    7) Gently add ice to your Boston Shaker

    7) Recap your Shakers

    8) Shake vigorously until your shaker gets very cold

    9) Uncap your Shakers

    7) Place your Hawthorne Strainer over your Boston Shaker

    8) Strain straight down into a Coupe Glass

    10) Garnish with Cinnamon and 3 Espresso Beans

  • While our Level 1 Cocktail contains our house-made Pumpkin Spice Syrup, pre-made syrup is widely available for purchase in stores and online from brands like Torani and Monin.

HINT OF PINEAPPLE DAIQUIRI

  • The daiquiri itself was invented around 1898 in Cuba, reportedly by an American mining engineer named Jennings Cox who was working near the village of Daiquirí. The original daiquiri was a simple combination of rum, lime juice, and sugar, served over ice, showcasing the flavors of Cuban rum and tropical citrus.

    During the mid-1900s, rum cocktails experienced a surge in popularity, especially in the United States, fueled by the Tiki movement and an increasing fascination with tropical flavors. Pineapple daiquiris likely gained traction during this time as bartenders played with blending fresh fruit, syrups, and even frozen styles to create refreshing, exotic drinks.

  • When fresh pineapple is used to infuse rum, the alcohol acts as a solvent, pulling out the pineapple's aromatic compounds, sugars, and oils. This process enhances the rum's tropical profile while retaining its sweetness and acidity.

  • 1½ Pineapple Infused Dark Rum

    ½ oz Fresh Lime Juice

    ½ oz Demerara Sugar Syrup

  • Cheater Shaker

    Boston Shaker

    Hawthorne Strainer

    Jigger

  • 1) Use the Jigger to measure your proportions

    2) Pour your ingredients into your Boston Shaker

    4) Cap your Boston Shaker with your Cheater Shaker

    5) Shake vigorously for 10 seconds

    6) Uncap your Shakers

    7) Gently add ice to your Boston Shaker

    7) Recap your Shakers

    8) Shake vigorously until your shaker gets very cold

    9) Uncap your Shakers

    7) Place your Hawthorne Strainer over your Boston Shaker

    8) Strain straight down into a Coupe Glass

    10) Garnish with a Lime Wedge and Pineapple Wedge

  • You can infuse your own rum with fresh pineapple at home by soaking pineapple chunks in rum in an airtight container and steeping for 3-7 days and shaking the container daily.

    Consider enhancing the flavor with a vanilla bean, cinnamon stick, or a touch of coconut for a more complex profile.

    You can also find pineapple rum in liquor stores. Planteray Stiggins’ Fancy Pineapple Rum is a widely-available option.

BAJAN RUM PUNCH

  • Barbados, as one of the earliest rum producers, became a hub for refining rum-based punch recipes. The island’s abundance of sugar, citrus, and spices made it the perfect place for punch to evolve.

    Bajan Rum Punch became a staple, with a traditional recipe following a simple rhyme to guide its preparation: "One of sour, two of sweet, three of strong, four of weak."

  • The traditional rhyme for Bajan Rum Punch — “One of sour, two of sweet, three of strong, four of weak” — is a lesson in flavor balance:

    • Sour (lime juice): Adds acidity, which stimulates salivary glands and enhances taste perception.

    • Sweet (sugar): Balances acidity and bitterness, enhancing the drink’s overall harmony.

    • Strong (rum): Provides alcohol, which acts as a flavor solvent and enhances the aromatic profile.

    • Weak (water): Dilutes the mix, preventing the flavors from becoming overpowering and allowing subtle notes to emerge.

  • 2 oz Water

    1 oz Planteray 3 Stars White Rum

    1 oz Planteray Barbados 5Yr Rum

    1 oz Fresh Lime Juice

    1 oz Simple Syrup

    ¼ oz Coconut Flavoring

    3 Dashes Angostura Bitters

    2 Dashes Orange Bitters

    *Recipe courtesy of Dameain Williams, Rummelier, West Indies Rum Distillery

  • Jigger

    Highball Glass

    Bar Mixing Spoon

  • 1) Use the Jigger to measure your proportions

    2) Pour ingredients into an empty Highball Glass

    4) Stir consistently around the glass 10 times

    5) Top with Ice

    6) Stir consistently around the glass 10 more times

    7) As the ice cube turns it will mix, dilute and chill the liquid

    8) Garnish with Nutmeg or Cinnamon, and Dehydrated Orange Wheel

  • A good Barbadian rum makes all the difference in authenticity and taste. Use freshly squeezed lime juice for the best flavor. You can easily scale the recipe up for parties and serve it in a punch bowl with plenty of ice.

PAINKILLER

  • The Painkiller was created in the 1970s at the Soggy Dollar Bar, a small, beachside bar located on White Bay, Jost Van Dyke, in the British Virgin Islands. The bar is so named because visitors often swim ashore, paying for their drinks with wet money. The original recipe was a guarded secret, adding to the drink’s mystique and allure among tourists and locals alike.

  • The rum in the Painkiller acts as a solvent, enhancing the release of aromatic compounds from the juices, coconut cream, and nutmeg. This makes the drink smell as good as it tastes.

    Shaking the Painkiller with ice introduces air bubbles into the mixture, creating a slight foam. The fat in the coconut cream stabilizes the foam, giving the drink a luxurious top layer.

  • 1.5 oz Dark Rum

    3 oz Pineapple Juice

    ¾ oz Orange Juice

    ¾ oz Cream of Coconut

  • Cheater Shaker

    Boston Shaker

    Hawthorne Strainer

    Jigger

  • 1) Add ice to your Boston Shaker

    2) Use the Jigger to measure your proportions

    3) Pour in your ingredients over ice

    4) Cap your Boston Shaker with your Cheater Shaker

    5) Shake vigorously until your shaker gets very cold

    6) Uncap your Shakers

    7) Place your Hawthorne Strainer over your Boston Shaker

    8) Strain into a Highball Glass over Ice

    9) Garnish with Freshly Grated Nutmeg and a Slice of Pineapple

  • Pusser’s Rum, a widely-available rum brand with historic ties to the British Royal Navy, played a pivotal role in popularizing the Painkiller. Planteray Original Dark Rum is also an excellent choice for this cocktail.

CLASSIC OLD FASHIONED

  • The Old Fashioned cocktail is often considered one of the earliest forms of the cocktail, tracing back to the early 19th century. Originally a combination of spirits, sugar, water, and bitters, it was referred to simply as a "cocktail" according to historical documents. The name "Old Fashioned" started being used in the late 19th century as bartenders began making cocktails with newer ingredients and customers started requesting cocktails made the "old-fashioned" way.

  • The ice in an Old Fashioned plays a crucial role, not just cooling the drink but also diluting the whiskey. This dilution is important as it tempers the alcohol's burn and helps blend the flavors smoothly.

    Adding bitters to an Old Fashioned introduces a complex array of flavors derived from the various botanicals used in their making. Bitters act much like spices in cooking, providing depth and accentuating the whiskey's inherent flavors.

    Alcohol is an excellent solvent for aromatic compounds. In an Old Fashioned, the alcohol in the whiskey helps to dissolve and carry the flavors from the bitters and citrus oils throughout the drink, ensuring a consistent taste with each sip.

  • 1.5 oz Whiskey, Bourbon, or Rye

    ¼ oz Simple Syrup or 1 Muddled Sugar Cube

    2-3 Dashes Angostura Bitters

  • Jigger

    Large Ice Cube

    Bar Mixing Spoon

  • 1) Place a large ice cube Into a Rocks Glass

    2 Use a Jigger to measure your proportions

    3) Pour the Bourbon and the Simple Syrup over ice cube

    4) Stir consistently around the glass 20-25 times

    5) As the ice cube turns it will mix, dilute and chill the liquid

    6) Top off with 3-4 dashes of Angostura Bitters

    7) Express the oils of an Orange Peel over the drink by twisting it over the glass to release the oils

    8) Garnish with Orange Peel

  • Different whiskeys bring varying flavors. For example, rye provides spicy and robust notes, while bourbon offers a sweeter, more mellow flavor with hints of vanilla and caramel. Scotch, especially peated varieties, can introduce smoky elements.

    Whiskeys aged longer have a thicker, more viscous texture, which can make for a richer cocktail. Younger whiskeys might be lighter and sharper, influencing the mouthfeel of the drink.

GUNPOWDER OLD FASHIONED

  • The concept of a smoked Old Fashioned is a modern twist on the classic Old Fashioned cocktail, which itself dates back to the early 19th century. The traditional Old Fashioned became popular in the 1880s, known for its simple blend of whiskey, sugar, water, and bitters.

    The smoked version introduces a contemporary flair using smoking techniques that infuse the cocktail with wood-fired aromas, adding depth and a sensory element to the experience.

    This innovation likely emerged from the craft cocktail movement that gained momentum in the early 21st century, emphasizing artisanal techniques and ingredients to reimagine classic drinks.

  • The ice in an Old Fashioned plays a crucial role, not just cooling the drink but also diluting the whiskey. This dilution is important as it tempers the alcohol's burn and helps blend the flavors smoothly.

    Adding bitters to an Old Fashioned introduces a complex array of flavors derived from the various botanicals used in their making. Bitters act much like spices in cooking, providing depth and accentuating the whiskey's inherent flavors.

    Alcohol is an excellent solvent for aromatic compounds. In an Old Fashioned, the alcohol in the whiskey helps to dissolve and carry the flavors from the bitters and citrus oils throughout the drink, ensuring a consistent taste with each sip.

  • 1.5 oz Whiskey, Bourbon, or Rye

    ¼ oz Simple Syrup or 1 Muddled Sugar Cube

    2-3 Dashes Angostura Bitters

    Smoked Glass

  • Jigger

    Large Ice Cube

    Bar Mixing Spoon

    Mixing Glass

    Smoking Gun or Handheld Smoker

    Wood Chips

    Lighter or Torch

  • 1) Use a Jigger to measure your proportions

    2) Pour the Bourbon and the Simple Syrup over ice in a Mixing Glass

    3) Stir consistently around the Mixing Glass 10-15 times

    4) As the ice cubes turns they will mix, dilute and chill the liquid

    4) Load Smoking Gun with Wood Chips

    5) Place your cocktail glass upside-down over the smoking wood chips to capture the smoke, or use a smoking cloche to trap the smoke with the drink inside

    6) Turn the glass right-side up

    7) Pour the mixed cocktail into the smoked glass over large ice cube

    8) Top off with 3-4 dashes of Angostura Bitters

    9) Express the oils of an Orange Peel over the drink by twisting it over the glass to release the oils

    10) Garnish Cocktail with Orange Peel

  • Different whiskeys bring varying flavors. For example, rye provides spicy and robust notes, while bourbon offers a sweeter, more mellow flavor with hints of vanilla and caramel. Scotch, especially peated varieties, can introduce smoky elements.

    Whiskeys aged longer have a thicker, more viscous texture, which can make for a richer cocktail. Younger whiskeys might be lighter and sharper, influencing the mouthfeel of the drink.

CLASSIC SAZERAC

  • The Sazerac cocktail, one of the oldest known cocktails, originated in New Orleans in the early 19th century. It was first concocted by Antoine Amédée Peychaud, a Creole apothecary, who mixed French brandy with his proprietary Peychaud’s bitters.

    The drink was originally served at the Sazerac Coffee House, which eventually gave the cocktail its name.

    By the late 1800s, rye whiskey replaced brandy, and a dash of absinthe was added.

    Today, the Sazerac remains a classic symbol of New Orleans' rich cocktail heritage.

  • Bitters are a critical component of the Sazerac, with Peychaud’s Bitters being the traditional choice. Bitters are made from alcohol infused with herbs, bark, roots, and fruits.

    This infusion process uses alcohol’s ability to solubilize various chemical compounds that are not water-soluble, bringing out flavors that would otherwise be inaccessible, and contributing to the cocktail’s digestive benefits.

    The aromatic garnish, typically a lemon peel, plays more than just a decorative role. When expressed over the drink, the oils released from the lemon peel add a fresh citrus aroma which enhances the drink’s flavor through olfactory senses. These citrus oils can also alter the flavor perception by creating a slight chemical reaction with the alcohol and the bitters.

  • 1.5 oz Rye Whiskey

    ¼ oz Simple Syrup or 1 Muddled Sugar Cube

    2-3 Dashes Peychaud’s Bitters

    2-3 Dashes Absinthe (Optional)

  • Jigger

    Large Ice Cube

    Bar Mixing Spoon

  • 1) Optional: Place a few dashes of Absinthe into the glass and empyt out excess

    2) Place a large ice cube Into a Rocks Glass

    3) Use a Jigger to measure your proportions

    4) Pour the Rye and the Simple Syrup over ice cube

    4) Stir consistently around the glass 20-25 times

    5) As the ice cube turns it will mix, dilute and chill the liquid

    6) Top off with 3-4 dashes of Peychaud’s Bitters

    7) Express the oils of the lemon peel over the drink by twisting it over the glass to release the oils

    8) Garnish with Lemon Peel

    • Spirits: The choice of rye whiskey or Cognac will significantly influence the flavor of your Sazerac. Opt for a high-quality rye for a spicier, more robust cocktail, or a smoother Cognac for a richer, mellower taste.

    • Absinthe: Even though it's used sparingly, the absinthe rinse provides great herbal notes. If you can’t find absinthe, Herbsaint is a traditional substitute.

    • Bitters: Peychaud's Bitters is crucial for an authentic Sazerac. Its anise and cherry notes are distinctive and not easily replicated with other bitters.