Cocktail Lab.
37 recipes · Layered flavors, theatrical finishes, and a little drama in every pour.
NEW THIS WEEK · OCTOBER 25, 2026
Fresh from the lab.
10 new creations with exact ingredients, practical steps and the Devotti twist.
Olive Orange Cacao Negroni
A bittersweet stirred aperitif balances gin, orange amaro and dry cacao with an olive-brine accent.
Roasted Red Pepper Sherry Cobbler
Nutty sherry, roasted pepper and lemon make a savory-bright crushed-ice cobbler.
Kiwi Black Pepper Caipirinha
Fresh kiwi and lime meet grassy cachaça with a precise pepper finish.
Fennel Grapefruit Dry Martini
A crisp gin martini gains fennel aroma and a slender grapefruit-oil finish.
Sesame Ginger Whisky Toddy
Warm whisky and ginger tea gain a lightly nutty sesame-honey finish.
Tamarind Mint Rum Swizzle
Tart tamarind and rich rum lift through crushed ice with mint and aromatic bitters.
Malted Banana Cognac Velvet
Cognac, banana liqueur and malted cream create a rich shaken dessert cocktail with a fine nutmeg finish.
Persimmon Rosemary Prosecco Spritz
Ripe persimmon purée turns a dry prosecco spritz softly orange, with rosemary aroma and lemon lift.
Cucumber Wasabi Vodka Highball
A clean cucumber highball carries a gentle wasabi hum, lime and fine bubbles.
Smoked Paprika Blood Orange Mezcal Sour
Smoky mezcal and blood orange shake into a vivid citrus sour with aquafaba foam and a paprika accent.
Midnight Banana Brûlée
Roasted banana, espresso, aged rum, and a salted coconut cream float.
See the full recipe ↗
Violet Afterdark
Emerald Glasshouse
Pink Velvet Cloud
Crimson Eclipse
Electric Paradise
Golden Dragon
Velvet Orchard
Bourbon, cloudy apple, ginger honey, and lemon with a fresh thyme finish.
Ruby Paloma Reverie
A ruby hibiscus and grapefruit tequila highball with a rosemary aroma and partial salt rim.
Peach Silk Old-Fashioned
Rye whiskey, peach preserves, bitters, and citrus oil in a subtly cloudy slow sip.
Saffron Sunset Spritz
Orange, saffron honey, gin, and sparkling wine in a golden sunset pour.
Black Pearl Colada
Black sesame, coconut, pineapple, and rum blend into a nutty slate-gray tropical drink.
Golden Fig Sour
Bourbon, fig, lemon, and ginger honey with a soft aquafaba foam.
Guava Rose Quartz
Pink guava, vodka, lime, and a measured touch of rose under a light foam.
Espresso Cherry Noir
Espresso, black cherry, vodka, and coffee liqueur in a dark, smooth coupe.
Cucumber Yuzu Garden Martini
Gin, cucumber, yuzu, and basil create a sharp, pale-green garden cocktail.
Pineapple Tamarind Ember Margarita
Mezcal, pineapple, tart tamarind, and lime with a partial chili-lime rim.
Toasted Coconut Pandan Daiquiri
Rum and lime meet silky coconut and a measured pandan aroma in a softly green, toasted finish.
Cranberry Pomegranate Velvet Fizz
A ruby gin fizz with tart cranberry, juicy pomegranate, and a light aquafaba cap.
Walnut Maple Manhattan
Rye, sweet vermouth, walnut bitters, and a little maple make a polished amber slow sip.
Tangerine Chili Satin Margarita
Fresh tangerine softens lime and tequila, with a clean jalapeño note and a half chili-lime rim.
Pear Cardamom French 75
Pear nectar, gin, and cardamom lift into a pale-gold sparkling toast.
Blackberry Balsamic Bourbon Smash
Blackberry, mint, and bourbon meet a tiny balsamic accent over crushed ice.
Roasted Strawberry Basil Rum Collins
Roasted berry syrup gives this sparkling rum highball a deeper strawberry flavor and a fresh basil finish.
Salted Pistachio White Russian
Coffee liqueur and vodka sit beneath a silky pistachio cream pour with a tiny salted finish.
Apricot Oolong Highball
Cold oolong tea, apricot nectar, and rye make a fragrant amber highball with a clean lemon finish.
Spiced Pineapple Port Sunset
Ruby port, aged rum, and pineapple combine into a deep coral drink with warm cinnamon and star anise.