Favorite Cocktails from https://www.mensjournal.com/food-drink/popular-bar-drinks-to-order

150 CENTRAL PARK Cucumber Martini

• 3(1/4 inch) cucumber Wheels
• 2 large Basil Leaves
• 4 count or. 75 oz Monin Lemon Grass Syrup "Muddle" (or Monin Exotic Citrus Syrup)
• 2 oz. Sweet and Sour (1 part Water, 1 part Island Oasis Sour in a Store & Pour)
  • Island Sour substitute -- 1 part simple syrup, 1 part lemon, lime, grapefruit, etc.
• 1.5oz. Grey Goose Vodka

Shake and Strain Into 150 Shaker Full of Ice Garnish with a Cucumber Wheel and a Medium Sized Basil Leaf.

Negroni

• 1 oz. gin
• 1 oz. Campari
• 1 oz. sweet vermouth
• Garnish: twist of orange peel

To make a negroni, combine equal parts gin, Campari, and sweet vermouth in a mixing glass and stir with ice until chilled and fully combined. Strain into a rocks glass over ice and garnish with a twist of orange peel.

Last Word

• ¾ oz. gin
• ¾ oz. Luxardo maraschino liqueur
• ¾ oz. Green Chartreuse
• ¾ oz. lime juice

To make this classic cocktail, combine equal parts gin, maraschino liqueur, green chartreuse, and lime juice in a cocktail shaker with ice. Shake for 10 to 15 seconds and then strain into a stemmed Nick and Nora or coupe glass. Feel free to garnish with a single maraschino cherry if you’d like.

Archangel

• 2 (1/2-inch thick) slices cucumber
• 2 1/4 ounces gin
• 3/4 ounce Aperol
• Garnish: lemon twist

Add the cucumber slices to the bottom of a mixing glass. Muddle them to break up, but do not pulverize completely. Add gin and Aperol to mixing glass then fill 2/3 with ice and stir until well chilled, about 20 seconds. Strain into a chilled cocktail glass, garnish with lemon twist and serve.

Margarita

• 2 oz. tequila
• ¾ oz. Cointreau
• ¾ oz. lime juice
• Garnish: salt for the rim

To make a margarita, first take a slice of lime and rub it around the rim of your glass. Run the rim of the glass through some kosher salt until the rim is coated. Then take the rest of the ingredients and put them in a cocktail shaker and shake for 10 to 15 seconds until the drink is chilled. Strain and pour into your salt-rimmed glass.

Tommy's Margarita

• 2 oz. tequila
• 1 oz. lime juice
• 1 oz. agave syrup

Invented by Julio Bermejo at Tommy’s Mexican restaurant in San Francisco, this cocktail is known for showcasing high-quality additive-free tequila. To make this simpler variation on the margarita, combine the ingredients in a cocktail shaker and shake to chill and combine. Strain into a rocks glass over ice and serve.

Aperol Margarita

• 1 teaspoon Diamond Crystal kosher salt
• 1 teaspoon Tajín seasoning
• 1 small navel orange, mandarin, or clementine
• Ice, preferably small cubes or crushed
• 2 medium limes
• 4 ounces blanco tequila
• 2 ounces Aperol
• 1 ounce agave syrup

1. Place 1 teaspoon Diamond Crystal kosher salt and 1 teaspoon Tajín seasoning on a small flat plate and stir to combine. Spread into an even layer. Cut 3 half-moon slices from 1 small orange and reserve for garnish (save the remaining orange for another use). Run 1 orange slice over the rim of 2 old-fashioned or margarita glasses to moisten. Invert each glass into the Tajín mixture, turning it as needed, to coat the rim. Fill the glasses with ice.
2. Juice 2 medium limes until you have 2 ounces and place in a cocktail shaker. Add 4 ounces blanco tequila, 2 ounces Aperol, and 1 ounce agave syrup. Fill the shaker halfway with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds. Pour through a fine-mesh strainer into the glasses. Garnish each glass with an orange slice.

The tequila can be substituted with mezcal to make smoky mezcal Aperol margaritas. Add 3 thin slices of jalapeño to the shaker and shake well for spicy Aperol margaritas.

Oaxacan Old Fashioned

• 1 oz. mezcal
• 1 oz. reposado tequila
• ¼ oz. agave nectar
• 2 dashes chocolate bitters
• Garnish: orange twist

This agave-forward version of the old fashioned was created by Phil Ward and first served at Death & Co. in New York. To make it, combine the tequila, mezcal, bitters, and agave nectar in a mixing glass. Add ice and stir until completely chilled then strain into a rocks glass over a large cube of ice and garnish with a twist of orange peel.

Bijou

• 1 1/2 ounces gin
• 1 ounce sweet vermouth
• 3/4 ounce green Chartreuse
• 2 dashes orange bitters
• Garnish: 1 maraschino cherry (optional)

Add all ingredients into a mixing glass with ice and stir until well-chilled. Strain into a chilled Nick & Nora or coupe glass. Garnish with a maraschino cherry, if desired.