1 1/2 oz infused gin
1 1/2 oz amontillado dry sherry, such as Lustau
3/4 oz date molasses
2 dashes Peychaud’s bitters

Pour infused gin into cocktail mixing glass with ice.
Add sherry, date molasses and bitters.
Stir for 30 seconds.
Strain and pour into coupe.
Twist orange peel then use for garnish.

1 1/2 oz infused rum
1 oz orange juice
1/2 oz Campari
Soda water

Prepare glass by dipping rim in lime juice then dipping in salt. Set aside.
Pour infused rum into cocktail mixing glass with ice.
Add orange juice.
Stir for 30 seconds.
Strain and pour into salted glass with ice.
Top with soda water.
Garnish with orange peel.

1 1/2 oz infused tequila
1/2 oz lime juice
1/2 oz. Cointreau liqueur
Soda water

Prepare rocks glass by dipping rim in lime juice then adding salt or Tajin. Set aside.
Pour infused tequila into cocktail mixing glass with ice.
Add lime juice and Cointreau.
Stir for 30 seconds.
Add ice to rocks glass.
Strain into glass.
Top with soda water.
Garnish with lime.

2 oz infused bourbon
1 oz soda water
Dash of orange bitters
Orange oil mist

Pour infused bourbon into cocktail mixing glass with ice.
Add orange bitters.
Stir for 30 seconds.
Mist inside of glass with orange oil.
Add ice to glass.
Strain spirits and pour into glass.
Top with soda water.
Garnish with orange wedge.