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We’re bringing back an all-time favorite this month with our Huntsman recipe. We like to refer to it as the vodka cocktail for whiskey lovers. It also happens to be perfect for fall with warm spices and touch of maple syrup.
Staying in the fall spirit, our subscribers will also get the Chai Daiquiri, an almost tiki-like combination of rum with cinnamon, ginger, cardamom, allspice, cloves, black tea and pepper.
We’re welcoming fall with a riff on the Negroni, the Teagroni. It has gin, Campari and semi-sweet vermouth with the addition of subtle fall spices. These come in the form of an organic Assam tea infusion and a cinnamon stick garnish.
You’ll also be receiving The Bird’s Eye, which has spicy notes of its own. The richness of bourbon and the toasty flavor of Portland Soda Co’s Bird’s Eye Chili Syrup are a perfect match for a dose of lemon and a bubbly lift of tonic. Into the mix is also a barely-there taste of bitterness from the aromatic bitters and just a little heat, provided by the Bird’s Eye Chili Syrup.
It's still summer! Celebrate with our beachy Jalapeño Margarita made with Tanteo Jalapeño Tequila. Made with 100% blue weber agave blanco tequila, Tanteo uses locally sourced peppers to infuse the freshest jalapeño flavor we've tasted in a cocktail. A touch of agave syrup, a dose of lime juice, and a smoked salt rim make this cocktail perfection.
In The Remedy, we’re using Blue Chair Bay Premium Rum, made on the shores of the Caribbean and aged less than 100 feet from the high water line. The delicious coconut flavor of Blue Chair melds perfectly with a dose of pineapple juice, a splash of orange and lime juices and El Guapo Polynesian Kiss bitters, which add subtle notes of passion fruit, guava, pineapple and coconut alongside exotic floral notes and spices.
With a number of delicious flavors to choose from in the Blue Chair Bay collection, we selected their coconut rum for this recipe, but since they offer many amazing cream rums we'll include one for you to try. Try it on ice!
Our Strawberry Mule made with Hendrick’s Gin, a delightful gin created from eleven fine botanicals and infused with rose and cucumber. It features a strawberry syrup from El Guapo Bitters, made with Pontchatoula strawberries exclusively grown in Tangipahoa Parish, Louisianna. The fresh strawberry flavor makes this cocktail taste like summer.
Also included is the Maple-Rye Old Fashioned, a classic using Vermont maple syrup and aromatic bitters. This may be your go-to cocktail from here on out.
Our Citrus Sparkler features smooth vodka, bright limoncello and refreshing sparkling wine. Chill your sparkling wine ahead of time! A splash of honey syrup adds a little sweetness and a few dashes of Scrappy’s grapefruit bitters add just enough bitterness.
This kit also includes our Hibiscus Paloma, which is a classic Paloma……plus so much more. The tangy hibiscus tea, hint of cinnamon and tiny amount of saline solution meld perfectly. Top your cocktail with Q grapefruit soda.
We’re working with some of our favorite cocktail ingredients in this kit! Our Strawberry Basil Highball includes a delicious shrub by Som in Portland, vodka, and strawberry preserve syrup.
Our next cocktail is the “Everything Nice” Daiquiri made with white rum, Scrappy’s Firewater Tincture, and simple syrup with a pinch of cinnamon. The result is a delicious combination of flavors perfect for any time of year.
New subscribers are receiving our delicious Orange Guava Margarita. Infused with tasty guava twice over - once using an infused syrup and again using ice cubes made from that same delicious concoction. Rimmed with chili lime salt.
Our second cocktail is a Marionberry Gin Sour. Marionberry Syrup and lemon perfectly balance botanical gin. Egg white* (optional) provides a delicious foam. Garnish each cocktail with a light sprinkle of cinnamon and star anise for a spiced aroma with each sip.
*Egg white not included.
By Land And Sea is simple and well balanced by Irish whiskey, lemon, ginger ale, Scrappy’s aromatic bitters and Scotch, which gives this cocktail a subtle smokiness. It’s the perfect highball.
This kit also includes Honeysuckle, made with Irish whiskey, a quick honey/cherry preserve syrup and a dash of apple juice. The addition of white wine from Graham & Fisk takes this cocktail in another direction. We chose Graham & Fisk, a combination of California Chardonnay and Viognier for its smoothness and notes of peach and vanilla. You’ll have extra to try on its own.
Som Like It Hot, but not super hot. Don’t be fooled by the name, as this cocktail is only subtly spicy. The base spirit is creamy Somrus Mango, which has a rum base, accentuated with mango and cream. Add tequila, lime juice, and a little Royal Rose 3 Chile Syrup and you have a deliciously bright cocktail with a hint of tang and spice.
Our next cocktail, Passion & Fizz, is just as exotic, this time featuring passion fruit. We’re combining vodka and Passoã passion fruit liqueur. Add lime, a little pineapple juice, strawberry fennel syrup and a dash of club soda makes for a light and effervescent cocktail that tastes like summer.
This month our subscribers will be treated to a special virtual “how to” by Los Angeles based bartender, Ryan Hooks, on February 25 at 3:00PM Pacific Time. Subscribe today and we'll send you the link to join in!
Ring in 2021 tiki-style! The Beach Bonfire is bright and citrusy with a hint of heat. It has a rum base - and not just any rum, but Callisto, a California inspired botanical rum. Add a pineapple juice reduction and a lemon jalapeño shrub from Burly Beverages. Based in Sacramento, California. Burly produces all of their products by hand using apple cider vinegar and turbinado sugar to maximize flavor.
Our Whiskey Tiki Sour contains a classic tiki ingredient, orgeat. Traditionally made of almonds, sugar and either rose-water or orange flower water, it is an important ingredient in Mai Tais and many tiki cocktails. The orgeat we’ve selected, creamy and slightly floral, is created by El Guapo, one of our favorite small batch producers. Based in New Orleans, they use only organic ingredients - in this case California grown almonds.
Our Winter Rum Old Fashioned will leave you reaching for aged rum instead of whiskey from now on. Made with Zacapa 23 Centenario Rum, aged using the Sistema Solera method in multiple casks that previously held whiskeys, sherries and fine wines. Combined with El Guapo Sweet Potato Syrup, crafted in New Orleans with local Louisiana heirloom sweet potatoes, Bittercube Blackstrap Bitters and a light dusting of cinnamon, this cocktail will be your new winter favorite.
Our next cocktail celebrates one of our favorite places, Northern California’s Lake Tahoe. The Aprés Ski Drop is made with Tahoe Blue Vodka, the world's only vodka crafted from pristine Lake Tahoe water. Orange liqueur and small doses of lemon, apple juice and anise syrup create interesting layers of flavor that make this cocktail hard to put down. A star anise garnish is the perfect finishing touch.