Cocktail Recipes

2oz Gin

0.5oz Marashino liqueur

0.25oz Creme de Violette

0.75oz lemon juice 

Shake and serve in a coupe, add a Luxardo Maraschino cherry.

1.5oz mezcal 

1.5oz purple carrot juice 

0.75oz lime juice 

0.5oz yellow chartreuse 

0.5oz simple syrup 

5 dashes of celery bitters 

7 dashes of firewater bitters 

Shake and serve in a coupe.

2oz whiskey 

0.5oz montenegro 

0.75oz Lemmon juice

0.75oz pomegranate brown sugar syrup 

add egg white  

Shake and serve in a coupe.

1.5 oz cognac

0.75 oz lime juice

0.75 oz honey masala

egg white

Shake and serve in a coupe.

1.5 oz pineapple-infused rum

1 oz lime juice

1 oz Thai basil syrup

1 dash Lockwood bitters

Shake and serve in a coupe.

2 oz infused goat cheese gin

0.75 oz spiced Asian pear syrup

0.5 oz lemon juice

2 dashes Angostura bitters

Shake and serve in an Old Fashioned glass with a large ice cube.

1.5 oz. rye whiskey

0.5 oz ancho reyes

0.5 oz cheery heering

0.25 oz benedictine

4 dashes of walnut bitters

Stir and serve in a nick and nora glass

2 oz. vodka

Espresso to taste

Banana-Fernet whip

Edible dirt “crushed Oreo cookies”

Garnish with micro greens & flowers

1.5 oz Espadin mezcal

0.75 oz Cynar Amaro liquor

0.5 oz sweet vermouth

Stir and serve over a large ice cube.

1/3 part cognac

1/3 part rye whiskey

1/3 part vermouth

Complete with benedictine

Shake in a cocktail shaker and serve in a coupe glass

Add St. James Creole bitters to the top of the drink

1.5 oz tequila blanco

1 oz pineapple juice

0.5 oz lime juice

0.5 oz agave syrup

2 dashes of hibiscus syrup Shake and serve in a Nick and Nora, or a tall glass bird, if you have one!