Category: design

Crumple Glasses by Makoto Komatsu for Kimura

Crumple Glasses by Makoto Komatsu for Kimura

The Old Fashioned:

The Old Fashioned:

Makes one cocktail

1 Demerara sugar cube
2 ounces of rye whiskey
Angostura bitters
Regan’s orange bitters
Lemon peel
Orange peel

1. Put 1 Demerara sugar cube in a rocks glass, add 2 dashes of angostura aromatic bitters and 2 dashes of orange bitters. Muddle in the glass until the sugar has broken down to fine grains.

2. Add 2 ounces of a rye whiskey.

3. Stir without ice, then add your ice and stir again until glass is frosty, usually 20-30 seconds.

4. Cut the peel of both an orange and a lemon and squeeze them over the top of your cocktail. This releases the oils into your drink without overdoing it.

5. Garnish with orange peel.

Italian Cocktail Shakers with Recipes for Cock…

Italian Cocktail Shakers with Recipes for Cocktails?1960/70


Ruby Stew by Barevolution, Greece,

Pagonakis Photography


60ml Chivas Extra
20ml Hibiscus syrup
10ml Raspberry puree
10ml Creme de cacao
15ml Lime juice
2 Dash aromatic Bitters

Garnish: Dark chocolate and Dried hibiscus on side,

Method: Shake all ingredients together, pour into pot, add dry ice and garnish.

Mantra-Rock, Lauren Corriveau, Nitecap, New Yo…

Mantra-Rock, Lauren Corriveau, Nitecap, New York,


Serving: 1

  • 1 ½ ounce pink peppercorn-infused Pueblo Viejo Blanco Tequila 
  • ½ ounce Cocchi Americano Rosa
  • ½ ounce rhubarb liqueur, preferably Giffard
  • ¾ ounce grapefruit cordial 
  • ½ ounce lime juice
  • soda water, to top

Garnish: grapefruit crescent, lime wheel


  1. Combine all ingredients, except the seltzer, in a mixing tin and shake with ice.
  2. Strain into a Collins glass over ice.
  3. Top with soda water.
  4. Garnish with a grapefruit crescent and lime wheel.

Brick & Bourbon, “ Smoking Gun Maple Old …

Brick & Bourbon, “

Smoking Gun Maple Old Fashioned,”

Photos by Caitlin Abrams

Bring June Flowers, Raymond Delaney, The Up &a…

Bring June Flowers, Raymond Delaney, The Up & Up, 

New York,


Serving: 1

  • 1 ½ ounce vodka, preferably Reyka
  • ½ ounce Suze
  • ¾ ounce jasmine syrup
  • ¾ ounce lemon juice
  • 3 muddled cucumber slices

Garnish: cucumber ruffle


  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Dump into a chilled double rocks glass.
  3. Top with pebble ice.
  4. Garnish with cucumber ruffle.

Untitled Bar, London

Untitled Bar, London

“Botanist” Cocktail by Eva Kosmas Flores, Ing…

“Botanist” Cocktail by Eva Kosmas Flores,

IngredientsCucumber Syrup

  • 1 medium cucumber (cut into 1/8 inch-thick slices)
  • 1/3 cup granulated sugar
  • 1 resealable plastic bag
  • water (as needed)

Bitter Lemon Tonic Water

  • 12 ounces tonic water
  • 6 ounces freshly squeezed lemon juice
  • ¼ cup granulated sugar
  • 3 2-inch strips lemon zest (peeled with a vegetable peeler and with the white pitch attached)

Wild Hibiscus Salt

  • 4 tablespoons flake sea salt (such as maldon)
  • 2 tablespoons dried hibiscus flowers (pulsed in a blender or food processor until coarsely ground)
  • 1 teaspoon water

Spring Loaded Cocktail

  • 8 ounces The Botanist gin
  • 2 ounces cucumber syrup
  • 16 ounces lemon tonic water
  • 12 pink peppercorns
  • 1 pinch wild hibiscus salt

InstructionsCucumber Syrup

Combine the cucumber slices and sugar in a resealable plastic bag. Press out the air, seal the bag, and toss gently to coat the cucumbers in the sugar. Set aside at room temperature for 4 hours. Add a little water to the bag to help dissolve more of the sugar, then strain out the cucumber slices, reserving the syrup. Store the syrup in an airtight container in the refrigerator.

Bitter Lemon Tonic Water

Stir together the tonic water, lemon juice, and sugar in a large mixing glass until the sugar has dissolved. Add the lemon zest strips and use a muddler to push down on and twist the zest at the bottom of the mixing glass, muddling for about 1 minute. Allow the mixture to rest for 10 minutes before removing the zest. Store the lemon tonic water in an airtight container in the refrigerator.

Wild Hibiscus Salt

Combine the salt, ground dried hibiscus flowers, and water in a mortar, using a pestle to crush and grind them together. Once combined and the salt turns a pinkish hue, spread it out in as thin a layer as possible on a baking sheet lined with parchment paper and allow the salt to dry out completely overnight. Break the sheet of salt apart into small pieces and store in an airtight container at room temperature.

Spring Loaded Cocktail

Chill the 4 serving glasses by placing them in a freezer or filling them with ice cubes. Add the gin and cucumber syrup to a cocktail shaker. Fill the shaker with crushed ice, place the cap on the shaker, and shake it vigorously for 10 seconds.

Strain the mixture into a large mixing glass. Add the lemon tonic water and stir to combine. Distribute between the 4 serving glasses and garnish each one with 3 pink peppercorns and a pinch of the wild hibiscus salt.

Broad Stripes and Bright Stars Cocktail !

Broad Stripes and Bright Stars Cocktail !

What You’ll Need:

¼ ounce Lucid Absinthe

1 ounce blueberry vodka 

¼ ounce simple syrup 

1 splash lemon juice 

1 drizzle raspberry liqueur 

6 ounces ginger beer (more or less to fill glass) 

3​ to 4 fresh blueberries 

Garnish: 1 sugar cube

How to Make It:

Muddle fresh blueberries and add syrup, Lucid, juice and vodka. 

Add ice and shake and pour into highball glass.

Drizzle Liqueur and top with Ginger Beer. 

Garnish with one sugar cube.

Recipe Courtesy: Lucid Absinthe

Photo Credit S&C Design Studio