
Ever wondered how to refresh your mint to make it look garnish ready 🌱? ⚡️Shock it ⚡️with these easy steps!

Remove bottom leaves from stems of mint
Put stems leaves down in ice water for 10-30 minutes
Remove from ice bath, cut stems at a 45-degree angle
Put stems in a glass of warm water
More Recipes


Recipe
Des(s)ert Island PunchWith a Graham Cracker infused Coconut milk base, this clarified milk punch cocktail softens our two Jamaican Rum offerings and adds the botanical addition of Cynar for complexity, while still maintaining the dessert cocktail categorization.

Recipe
Grand CollinsGrand Marnier adds a playful, yet refined twist to the traditional Tom Collins by replacing its gin base with our blend of cognac and orange liqueur, creating an intriguing, layered flavor profile to match its lively effervescence.


Recipe
Jamaican NegroniThis tropical variation unites the classic Italian flavors of the Negroni with the funky, fruity, and complex aromas of Jamaican rum.
Discover More

Article
Everything Freezes: Class RecordingWant to learn the science, technique, and economics of adding frozen drinks to your bar program? Watch this class recording!

Training
Discover your bartender toolkitCustomers continue to look for new and exciting cocktails every day. Arm you and your team with the right tool to offer more variation with our guide.

Training
Bisquit: A Staple for Cognac AficionadosDiscover this unique spirit, created by Bisquit & Dubouché to take Cognac to a new sensory level.

Recipe
Tres Leches Clarified Milk PunchFinally a milk punch brings together two of the most iconic and delicious recipes: The Margarita and the Tres Leches dessert.

Training
Open Book: In Conversation with Monica BergWatch a conversation with award winning bartender, drink thinker, and Campari Academy Creative Director, Monica Berg and US Academy Lead, Jessamine McLellan. In this session we will deep dive into the new Academy Perspectives series and discuss the origins of bar culture, the ways it has evolved, and the wealth of potential for bartenders in its future.

Recipe
Left HandThis modern classic pulls from the Boulevardier and the Manhattan, with one small but important tweak.