Spanish G&T, Jungle Bird Tonic, Smoke & Spice Paloma, And ...

Spanish G&T

The Spanish G&T is all about the garnish. The possibilities are endless, but the idea is to choose garnishes that complement both the gin and the tonic.

London Dry and other juniper-forward gin's pair well with Classic Tonic, fresh herbs, citrus, and juniper berries. American and other floral-forward gins take well to Indian Tonic and fresh seasonal fruits and edible flowers.

Spanish G&T Recipe:

2 oz gin

4 oz tonic*

2 dashes bitters

Squeeze lemon

Cucumber slice (3)

Juniper Berry (3) and or Red Peppercorn (3)

Lemon peel

Add Gin, Bitters, Cucumber, Juniper, Lemon Juice, and Peppercorns to a balloon glass. Add ice and stir. Slowly pour in tonic on side of glass. Carefully lift and stir. Spritz with the lemon peel and drop peel in glass.

Serve with or without a straw.

Jungle Bird Tonic

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.

Brunch | Grapefruit Soda | Mezcal | Spring & Summer | Tequila

Smoke & Spice Paloma

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.

Bitters | Brunch | Grapefruit Soda | Non-Alcoholic

And the Beet Goes On

An earthy and refreshing non-alcoholic spritz inspired by Montrio Bistro in Monterey, CA.

And The Beet Goes On Recipe:

2 oz cold-pressed beet juice (store-bought or homemade)

0.25 oz lime juice

3 wheels fresh cucumber

2 dashes orange bitters

Freshly crushed fennel (1/4 t)

4 oz Top Note Sparkling Grapefruit Soda

Add all ingredients except Grapefruit Soda to a cocktail shaker with ice. Shake and strain into an ice-filled glass. Top with Grapefruit Soda and stir. garnish with cucumber wheel.

Bitters | Brunch | Coffee | Non-Alcoholic | Spring & Summer

Pineapple Espresso & Tonic

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.

Club Soda | Vermouth

The Vermouth Cassis

In the beautiful world of cocktails, your choices vary beyond belief; you have everything from the simple yet hard hitting Whiskey Sour, the tart crispness of an Appletini, or the rich and savory deepness of a Brandy Alexander. However, even in the cocktail world, finding a drink that quenches thirst, refreshes, has a decent kick, and is low-proof, is rare. One drink fits all of these criteria while also being delicious and shockingly simple to make; the Classic Vermouth Cassis.

The Vermouth Cassis is a simple, elegant drink that saw an explosion of popularity in the 1930s. Looking back, you can find the Vermouth Cassis listed in countless American home cookbooks, drink guides, and bartending manuals from the 30s onward. Over its long history, the Cassis has had many names; the two most notable are the Cranberry Cassis and the Pompier. The latter holds the origins and roots of the drink, Pompier, meaning fireman in French. The drink originated in France in the 1920s as an Apéritif cocktail. Apéritifs, deriving from the Latin word apierire (to "open"), are a low proof liquor or spirit meant to stimulate the appetite before a meal. Apéritifs come in countless variations, and some of the most popular types are Campari, Gin, Sherry, and of course, Vermouth.

Extremely common in Europe, Apéritifs have been a part of the drinking and culinary culture for hundreds of years. So when alcohol enthusiasts in the US fled to France during the 1920s, as prohibition was decimating the American drinking culture, they became exposed to Apéritifs. They then took the drink recipes home (once prohibition was over, of course!), and the Pompier spread like wildfire. Since then, the Pompier became the Vermouth Cassis and has been a part of the American drinking culture.

Recipe:

The Vermouth Cassis is a simple cocktail to prepare; you only need a jigger, glass, and pairing knife.

Ingredients:

1.5 OZ of Dry Vermouth (We recommend Dolin Dry Vermouth)

0.5 OZ of Creme De La Cassis (We recommend Lejay Creme de Cassis)

Top Note Tonic Club Soda To Taste / To Top

1 Lemon Twist

(Optional but highly recommended) Skewered Cherry or Mint for Garnish

*Note - We highly recommend using small, single-use, bottles of Vermouth when making cocktails; this is because once opened, Vermouth will begin to go bad and gain an off taste after about one month, two to three if stored in a refrigerator. This can lead to the cocktail being less than pleasant, so freshly opened Vermouth is a must for optimal taste and freshness!

Preparation:

Add ice, Vermouth, and the Creme de la Cassis to a glass, followed by the club soda. Gently stir, and add the lemon twist with blueberries or mint for garnish and enjoy!

If you would like to check out our other favorite cocktails, check out our drink catalog here. Or, if you would like to order some of our artisan mixers, you can place your order here!