Your full bar, sorted your way. Tap a card to build it — check your shelf below and it'll tell you exactly what's ready to go.
Check off what's actually in your kitchen right now. This saves automatically and powers the "only what I can make" filter above.
The building blocks every drink leans on — rims, syrups, and technique. Make these once and everything else goes fast.
Equal parts sugar + hot water, stir till clear, cool. Keeps 1 month in the fridge. This is the sweetener behind half the menu.
Simmer 1 cup water + 1 cup sugar + 1 cup chopped strawberries for 10 min, mash, strain, cool. That's your pink-drink magic — you've already got it on hand.
Run a citrus wedge around the rim, roll it in kosher salt (margs, palomas) or fine sugar (sours, lemon drops) on a small plate. Only rim half so drinkers get a choice.
Shake anything with juice, cream, or syrup — it chills, dilutes, and mixes (10 sec, hard). Build spirit + soda straight in the glass, one gentle stir. Blend coladas with a scoop of ice for the frozen texture.
Big cubes for sipping drinks (melt slow), crushed for tropical/tiki, fresh ice in the glass after straining — never reuse shaker ice, it's watered down and cloudy.
Mix all the still ingredients ahead in a jar/pitcher and chill. Add anything carbonated (🫧 soda, tonic, 7UP, coke) only at pour time so it stays fizzy. Keep bottles in the cooler, not floating in ice water.
Home-kitchen versions of the bar's cocktails — tap any drink for the build. Real menus shift by location and season, so treat these as faithful replicas, not the exact house spec.