Serving note: Serve over one large ice cube.  

Monica’s tip: "Treat ice as part of the craft. For a cocktail like this, I swear by a 5x5cm cube stored at –20°C."

“Every time I travel through France, I’m reminded of its rich, decadent flavors. I wanted to capture that feeling of settling in with a drink at night, the kind you enjoy just before, or even during, dinner.  

For me, it had to start with Armagnac. It’s a spirit too often overshadowed by Cognac, yet it has so much character alone.  

The shape of the glass is so important here, as the liquid needs space to breathe. This is a drink to linger over, so the right tumbler—one that rests naturally in your palm and has a personality of its own—becomes essential to the whole experience.” 

Method: Build directly in the glass.   

Serving note: Serve with ice balls. 

Monica’s tip: "To keep your soda at peak effervescence, always use single-serve bottles. It’s a small detail that goes a long way in freshness and fizz."

“I’m passionate about aggressive carbonation, which makes highball cocktails deceptively tricky to get right. We could all take a cue from Japan’s 1.5x-carbonation rule. I love this glass because it’s relatively small in the highball realms; I’d rather have a slightly shorter drink that stays effervescent, enjoy every sip, and then go back for another, than settle for one that risks falling flat halfway through. 

This recipe is a step-up from a classic vodka soda with fruity, floral pisco and vetiver, a note borrowed from perfumery with its clean profile and luxurious depth. It’s light, fresh and lends itself perfectly to daytime drinking.  

And don’t hold back on the ice balls. The more you use, the better the dilution and chill—despite what most people think.” 

Method: Stir over ice and strain into a pre-chilled glass. 

Serving note: None! 

Monica’s tip: "Always stir, never shake. Shaking dilutes and bruises, while a well-stirred martini should pour like velvet."

“A martini is the easiest cocktail to learn and the hardest to master, and this is my all-time favorite recipe. If you're making it at home, combine the ingredients with the dilution (I add filtered water in this case), and store in the freezer. It’s the only way to achieve an ice-cold temperature; stirring will get you to –4°C, whereas the freezer brings it to –20°C. For martinis, temperature is everything. If it’s warm, life just isn’t worth living. 

Sandalwood might be an unconventional choice, but its aromatic profile brings depth. We use a distillate behind the bar, though there are food-grade oils available if you’re experimenting at home.  

I like to enjoy a martini in that liminal space between your professional day ending and your personal evening beginning. It should never be too late—you still have to wake up the next day. For glassware, I choose a Czech crystal glass that’s not too large, which is less about the ‘three-sip’ myth and more about maintaining the perfect temperature to the last drop.” 

Method: Stir over ice and strain into a pre-chilled glass. To make the bergamot sherbet, peel the bergamots and combine the peel with citric acid and sugar in a sealable container. Shake gently to mix, then leave for 72 hours, allowing the sugar to absorb the essential oils from the peel. Juice the bergamots and add the juice to the infused sugar mixture. Stir until fully dissolved, then strain out the peel. 
 

Serving note: None! 

Monica’s tip: "Serve it cold but not freezing. Too much chill can mute those sherbet notes, so aim for crisp, not icy."

“This recipe sits in the same family as a margarita, but with a little more nuance. The citrus stays, but it’s richer and more textured. I love that it delivers acidity in a way that doesn’t overwhelm your palate, which means you can actually enjoy more than one. 

Tequila tends to be quite polarizing, either a hard yes or a hard no, but this version softens that line. It’s still unmistakably tequila, just in really good company. 

For me, this cocktail shines during golden hour. It’s soft, earthy, and made for those moments when the light turns honeyed and everything slows just a little. The playful orange stem of this glass captures that magical moment perfectly.”