Recipes

We think the Espresso & Tonic is pretty much the coolest thing since the advent of the Frappuccino, and while the classic espresso + tonic is absolutely incredible, we love how easily riffable this recipe is! Here we add pineapple syrup and Bitter Lemon Tonic for a bracingly tropical treat.

Pineapple Espresso & Tonic Recipe:

2 oz freshly-brewed espresso or cold brew concentrate

1 oz pineapple syrup (store bought or homemade*)

5 oz Top Note Bitter Lemon Tonic Water

Dash of Mole Bitters (optional)

Garnish: dehydrated pineapple, pineapple fronds, fresh basil (optional)

Mix the espresso or coffee with the syrup and set aside. Fill a glass with ice and add Bitter Lemon Tonic Water. Slowly pour the coffee and syrup mixture into the glass. Garnish as desired.

*Pineapple Syrup: Combine 1 cup pineapple juice and 1 cup sugar in a small pot over medium-high heat. Bring to a bowl, then reduce heat and simmer for 5 minutes. Let cool before bottling. Store in the refrigerator and use within 2 weeks. Makes 8oz syrup.

Photo by @steph.achter

The Jungle Bird is a modern classic popular on craft cocktail menus and at tiki bars around the world. Our version swaps out Campari for Indian Tonic Water, adding a pleasant fizz while retaining the herbal bitterness of the original recipe.

Lighter Jungle Bird

1.5 oz dark rum

1.5 oz pineapple juice

.5 oz lime juice

.5 oz simple syrup

2 oz Top Note Indian Tonic Water

2 dashes Angostura Bitters Original

Garnish: dehydrated pineapple and maraschino cocktail cherry

Combine all ingredients except Tonic Water in a cocktail shaker with ice. Shake and strain into an ice-filled glass. Top with Tonic Water, stir and garnish.

This might be our favorite way to drink mezcal! Its smokiness can be overbearing in some recipes, but its bold edges are smoothed out and complemented by the sweet, spicy, sour and salty flavors in this delicious Paloma riff.

Smoke & Spice Paloma Recipe:

1 oz jalapeño-infused tequila

1 oz mezcal

.75 oz lime juice

.25 oz agave nectar

5 oz Top Note Sparkling Grapefruit Soda

Garnish: glass rimmed with grapefruit and Tajín, lime wheel

Rim your glass with a grapefruit wedge and Tajín then shake off any excess seasoning. Fill glass with ice and set aside (if you’re not making the drink right away, save this step until just before making). Combine all ingredients except Grapefruit Soda in a cocktail shaker filled with ice. Shake and strain into your prepared glass and top with Grapefruit Soda. Stir and garnish with a lime wheel.

Photo by @steph.achter

Jon made this for us on our Instagram live series, Highballs at High Noon! While its preparation is simple, this cocktail is incredibly complex.

Be sure to check out our Q&A with Jon and follow him on Instagram for cocktails and cute dog pics.

 Image credit: Jon East

Jon East's Chai Highball Recipe:

1.75 oz Twisted Path Chai Liqueur

1 dash Bittermens Hopped Grapefruit Bitters

1 dash Bittermens Buckspice Gingersnap Bitters

4 drops Bittermens Xocalatl Mole Bitters

6 oz Top Note Club Soda No. 1

Garnish: citrus peel

Stir all ingredients together in a highball glass filled with ice and garnish.

When asked about the inspiration behind this highball, Kirk laughed and proclaimed that he’d “made it around Valentine’s Day” and that it reminded him of his ex, so it’s fitting that he named it the Bitter Sweetheart!

Be sure to check out our Q&A with Kirk and follow Royal Rose Syrups on Instagram for more cocktail inspiration.

Image credit: Kirk Jones

Kirk Jones’s Bitter Sweetheart Highball Recipe:

1.5 oz gin

.5 oz Campari

.5 oz Dry Curaçao

.75 oz Royal Rose Organic Raspberry Syrup

1/2 oz lime juice

Top Note Club Soda No. 1, to top

Shake all ingredients except the club soda in a cocktail shaker filled with ice. Strain into an ice-filled highball glass, top with club soda, and stir.