Stir, strain over one big rock, express lemon oil and garnish.

Build over a large rock in a double rocks glass, starting with the syrup and tincture, adding the gin, and topping with tonic. Garnish with sprays and an orange twist.

Moisten the outer rim of a highball glass with a lime wedge and coat with smoked sea salt (I add chili lime rub from Williams-Sonoma to my rimming salt). Fill half the glass with ice or use an ice ball. Fill a cocktail shaker with ice, then add the tequila, Ancho Reyes, grapefruit juice, and simple syrup. Shake well. Strain into the glass, stir in the soda (I use Topo Chico carbonated mineral water), and garnish with a lime.

Blend ingredients with a scoop of shaved ice at high speed for five seconds. Pour into cocktail glass. Add more ice to fill. Garnish with a gardenia or umbrella.

Shake and strain into an old-fashioned glass over ice. Garnish with a lime slice.

Stir and strain into an old-fashioned glass over a single large piece of ice.

Pour ingredients into old fashioned glass filled with ice cubes. Stir gently.

Shake and strain into an old-fashioned glass over ice. Garnish.

Shake first four ingredients and strain slowly and at an angle over sparkling wine in a flute. Garnish with a lemon peel.

Shake, strain, rocks.