Build in shaker, add egg white, and dry shake. Add ice, shake well, strain into collins glass without ice. Top with soda and lemon peel expressed and discarded.

Build in a mixing glass, add ice and stir. Strain into a chilled, stemmed glass

Build in shaker, add ice, shake briefly don't over dilute

Build over ice, lowball, don't stir.

Shake, strain, straight up, cocktail glass, float champagne

Muddle chipotle pepper, add other ingredients and rest (time allowing). Shake over ice and double strain into coupe. Garnish with bitters.

Place paper filter in chemex and rinse with freshly boiled water. Remove filter and dump water. Add 90ml of Chivas 18 into the bottom of the chemex and place chemex in hot water bath, 2 inches deep. Place filter back into chemex and add 21 grams of coffee. Coffee should be ground slightly coarser than espresso grind. Mix 30mls of syrup and 18 drops of bitters with 210mls of freshly boiled water in a pouring jug. Add a tiny bit of the hot mixture, enough so that the coffee grounds are wet. Mix with spoon and let sit for 30 seconds. Start to pour the hot mixture in a circular motion (start at the edge and finish in the middle) Once the cone is full, let it drip through and then add the rest of the hot mixture in the center of the cone. Once it has slowed to a slow dribble, discard the cone.

Shake over ice, double strain into coupe. Float green chartreuse

Shake well, double strain, up, garnish with bitters.

*To fat wash the whiskey: Add equal parts cooled bacon fat (good bacon please!) and whiskey to a Mason jar. Shake daily for seven days. Freeze jar, remove solid fat from the top, strain whiskey through a Chemex filter.

Rinse glass with absinthe. Shake, strain, up.