A handful of recipes from the pitmaster's bar. Built on patience, finished with a little smoke.
Build over a single large cube. Stir 30 seconds. Express orange peel over the glass, drop it in, and add the cherry. The way it ought to be.
Stir over ice. Smoke the empty coupe with a hickory chip; strain the cocktail in. Garnish with a cherry. Sip slow.
Equal parts to a shaker. Shake hard with ice. Double-strain into a chilled coupe. Bright, bitter, and easy to make a habit of.
Lightly muddle mint with syrup in a julep cup. Add bourbon and crushed ice. Swizzle until the cup frosts. Garnish with a generous mint bouquet.
Dry shake (no ice) hard, 15 seconds. Add ice and shake again. Strain over fresh ice. Three drops of Angostura, dragged through the foam with a toothpick.
Build in a Collins glass over ice. Top with soda. Stir gently. Garnish with a grilled peach slice. Summer in a glass.