The Italian's invented the Aperol Spritz and the idea of a spritz in general. It's grown immensely in popularity over the last few years, so we've found a place for it on our Classic Cocktails menu! Our recipe is 2-to-1 cava to Aperol with just a splash of soda. Everyone uses a slightly different ratio, so make sure that you're following our recipe to make sure this drink goes out the same every time. This also applies to the amount of ice you put in. Filling the glass 2/3 full makes the big wine glass look full without overly diluting the drink.

Created by our guest mixologist from Nashville, Demi Natoli. The hibiscus infused tequila adds a floral element, along with tropical mango creates color that mimics the sunset. Citrusy lime and spicy chili round out the natural sweetness.

*Tip - When salting the rim, make sure to not over do the salt. It should also look clean, with a wide band on half the glass. Make sure it's not messily dripping down the side of the glass.

Our version of a very dirty martini uses all Spanish ingredients: the vodka, the vermouth, the brine, all of it. We use vodka because it's a blank canvas for the added complexity of using both piparra pepper and manzanilla olive brine. The olives are hand stuffed with Valdeon blue cheese. We use Manzanilla olives because even though they're small, they pack a better and more intense flavor than the bigger olives. If a guest prefers gin, we recommend a more neutral gin like Ford's or Xoriguer Gin de Mahon if they want to stick with something Spanish. We recommend against the more fruity or floral gins as they will be a flavor clash with all the dirty brine. As for the name, being a Matador (bull fighter) is quite fancy and top shelf but can also get very very dirty.

The Espresso Martini is a young cocktail in the grand history of mixology. Popular in recent decades and currently experiencing a cultural boom, there isn't a "classic" recipe for this drink. We use brandy and Licor 43 to add a Spanish twist and some extra sweetest to cocktail that typically only requires espresso and vodka. The espresso can be pulled ahead of time and chilled so that it isn't going in hot and melting the drink. It also requires quite a vigorous shake to make sure you get that beautiful foam on top for the coffee beans to rest on.

This refrescante attributes its vibrant color to the butterfly pea flower. It's a complex balance of floral and savory flavors. Vodka or gin would make a great addition if you want to spike it!

This drink was inspired by the flavors of summer produce, specifically corn and peach cobbler, just like Grandma makes. The Nixta corn liqueur adds complexity while the peach add just a touch of ripe, juicy, sweetness

The simplicity of an Old Fashioned is sometimes what makes it so tricky. In recent history, the cocktail has had some different interpretations in execution. Sometimes raw sugar is muddled in the glass with water to dissolve it. It can also be garnished with a cherry or an orange slice. Such little tweaks can change the way the drink tastes. We use a 1/2 oz of demerara syrup to ensure our rendition is consistently the same every time.

We have taken this classic to the next level by "washing" the bourbon with Jamon Iberico Fat. "Washing" means that we let melted fat infuse in the bourbon and then strain it off. This adds richness and smoothness to the whiskey and a complex jamon flavor.

Our Classic Negroni uses the traditional recipe of equal parts gin, Campari, and sweet vermouth. Accuracy is key in execution to make sure the proportions are correct and all the flavors are in balance. The oils from a fresh orange peel add the bright aromatics to bring everything together.

The "White Negroni" is one of those cocktails that has no defined recipe. Everyone makes theirs differently. The standard ingredients are gin, a white or dry vermouth, and then additional spirits of your choice. For us, Luxardo Bitter Bianco adds a crisp freshness. Faccia Bruto Centerbe (meaning 100 herbs) adds an herbal note, similar to that of chartreuse. White Negronis are less bitter than regular Negronis but it's still a strong cocktail that brings a lot to the table.

We've taken our White Negroni to the next level by adding a rice wash with paella rice (bomba rice). The starch in rice helps to mellow out the cocktails intensity and make it even smoother.

The Paper Plane is a modern classic cocktail created in 2008 by Sam Ross of Attaboy and Diamond Reef in New York City. We are keeping 100% true to the original recipe for this one with no updates or Spanish twists. This cocktail is gaining popularity so we're including it as a Classic Cocktail that our guests might never have heard of before or might be familiar with and really excited to see on our menu.

The growing popularity of the spritz and recently put Aperol on the map everywhere. Citrus is great at balancing Aperol's bitter qualities. Don't forget that the right amount of club soda adds a light spritz to the drink, but too much will just water it down.

SPF Zero: because it looks and tastes like a sunburn. This spicy watermelon margarita will be tasty with retail tequila or the fake stuff. The Guindilla pepper syrup isn't just about making it spicy. The heat also simulated the burn you get from tequila.

So many people love Margaritas, especially spicy ones. For our Spanish version, we infuse a classic blanco tequila with Shishito peppers toimpart a more subtle heat and unique flavor. Fresh lime combined with this infused tequila is refreshing and subtly spicy, without overwhelming.

Mezcal has been on the rise lately so we've paired it with the fresh, vegetal, and herbaceous flavors of cucumber in mint. However, if Mezcal is not your thing, tequila or gin would be an easy and delicious substitution.

In an old "The Simpsons" episode, Homer tells Lisa that he's trying to impress people at his party and "You Don't Win Friends With Salad." But for those that are a little more health conscious, this mocktail is a mix of an herbaceous gin cocktail and your morning green juice or matcha.