Gin Sonic

Gin Sonic

Enter: the Gin Sonic. Nope, not a typo. It’s what you get when you mix Japanese Roku Gin with equal parts tonic water and club soda. We love the simple elegance and balance of this cocktail and we’re betting you will, too.


Gin Sonic Recipe:

1.5 oz Suntory Roku Gin

2.25 oz Top Note Club Soda No. 1

2.25 oz Top Note Classic Tonic

Garnish: expressed lemon twist

Stir all ingredients together in an ice-filled highball glass and garnish.

Blueberry Basil Mule

Blueberry Basil Mule

A riff on the classic, there is something about the bright fruit of blueberry, ginger and then the herbal notes of basil that makes this work. Try this at your next get-together for a real treat.


3-5 Blueberries

3 Leaves Basil (try a Thai basil for extra spice)

1.5 oz Vodka

4 oz Ginger Beer


Muddle Blueberries, Basil and Vodka together in a shaker. Add 2 cubes ice. Shake for 20 seconds and strain liquid off into your mule cups. Add crushed ice and Ginger Beer. 

Garish with Basil, Cucumber and Blueberries on a toothpick.




Smoke & Spice Paloma

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.

White Port & Tonic

White Port & Tonic

This simple classic Portuguese apéritif is perfect for happy hour. No fancy bar tools necessary!

White Port & Tonic Recipe:

4 oz white port wine

.5 oz lemon juice

4 oz Top Note Indian Tonic or Bitter Lemon Tonic

Garnish: fresh citrus and herbs

Stir ingredients together with ice and garnish.

Pineapple Espresso & Tonic

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

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.

Peach Bellini and Ginger Rose Spritz Cocktails with Non-Alcoholic Wine

Peach Bellini and Ginger Rose Spritz Cocktails with Non-Alcoholic Wine

These 2 drinks were made with Zera Non-Alcoholic Wine and Juices from Tuscany. You can substitute with local juices and NA wine you can find in your local market.


Peach Bellini

1.5 oz Top Note Gentiana 

1.5 oz Biobacche Peach Juice Nectar

4 oz Zera Rose

Orange Wheel Garnish 

In a wine glass or highball, add Peach Nectar, and Top Note Gentiana. Carefullly pour Zera rose on top and give a gentle stir. Leave enough space for the Zera to foam. Ice is opitional. Garnish with an orange wheel or orange peel expressed over top.



Ginger Rose Spritz

1 oz Top Note Ginger Beer

1 oz Biobacche Red Currant Juice Nectar

3 oz Zera Rose

Lemon Garnish


In a wine glass or highball, add Currant Nectar, and Top Note Ginger Beer. Carefullly pour Zera Rose on top and give a gentle stir. Leave enough space for the Zera to foam. Ice is opitional. Garnish with an lemon wheel or lemon peel expressed over top.

The Mezcal Negroni

The Mezcal Negroni

From uncertain origins to a hundred years of experimentation, the Negroni has contributed more than its fair share to the cocktail world, and the Mezcal Negroni is one of our favorites.

Few cocktails have impacted the drinking world in the same way as the Negroni. Bitter, rich, savory, and elegantly simple, the Negroni has inspired innovation across the globe since its inception. As a result, today, there are nearly countless variations on the classic cocktail, each bringing a new element to the bargoer’s senses. However, one interpretation of the Negroni stands out as one of the most ordered and most enjoyed amongst its many contemporaries; the Mezcal Negroni.

The History of the Negroni

Like so many of our favorite cocktails, the exact birth of the Negroni is not explicitly known. However, most cocktail scholars point to one story, which is the most likely origin of the cocktail. In 1919 at a bar called Caffè Casoni in Florence, Italy, the bartender Fosco Scarselli created the drink at the request of Pascal Olivier Count de Negroni. The story tells that Count Negroni wanted the soda water in his Americano substituted with Gin; Scarselli complied while also adding orange garnish instead of lemon, and thus the Negroni was born. It was a perfect 3 part cocktail made from Gin, Sweet Vermouth, and Campari. (The Americano cockatil is Vermouth, Campari, and Soda Water.) Later, the Negroni family created a distillery (which is still open to this day!) and distributed a ready-made version of the drink called the Antico Negroni 1919.

Variations of the Negroni

The Negroni’s simplicity has lent it to constant experimentation; this has resulted in a massive number of variations to spring up over the years, with some of the most popular being:

  • The Boulevardier — This is a sweeter and warmer take on the Negroni with rye whiskey instead of Gin.

  • The Cardinale — This variation is dryer and spicier by substituting sweet vermouth for dry and Campari for Contratto.

  • The Ol’ Pal — This cocktail was invented in the prohibition era 1920s and substitutes rye whiskey for gin and dry vermouth instead of sweet vermouth.

  • Using Tonic Water instead of Campari or other bitter liqueur. Yes, the idea of swapping the primary spirit was never questioned in the Negroni, but the new era of tonic water and mixers means you can swap out the bitter component too. We recognize there are many options, but the best bar none for this cocktail is Top Note Tonic's Gentiana. It is made with the same bitters as Campari, and therefore makes a suitable substitute. But more importantly, the tonic water can help create a more mild (in alcohol) drink, and therefore lend itself to drinking as a pre-dinner or afternoon cocktail.

The Mezcal Negroni

One of our favorite takes is the Mezcal Negroni. It is made by, as the name suggests, substituting the Gin for Mezcal; doing so creates an outstanding balance from the smokiness of the Mezcal complementing the bitterness of the Campari and the Sweetness of the Vermouth; it also makes the cocktail more palatable for general bargoers because it is less abrasive than the standard Negroni.

Mezcal Negroni Recipe:

1 oz. Mezcal (we recommend Del Maguey Vida)

1 oz. Campari or 1.5 oz Top Note Gentiana Tonic

1 oz. Sweet Vermouth (We recommend Cocchi Storico)

1 Orange Twist for Garnish



Add Mezcal, Campari or Top Note, and Vermouth to a mixing glass with ice.

Stir well (this may take some time)

Strain into a glass with a single, large ice cube.

Add orange twist.

The Mezcal Negroni is a refreshing take on a classic cocktail, but some may find the taste to be a bit harsh, if that is the case we recommend adding a dash of our Top Note Tonic Club Soda; this adds a refreshing spritz to your cocktail while still maintaining the pronounced flavors. If you want to browse some of our top quality artisan mixers for your at home bar you can view our entire product catalog here.

Vermouth Cassis

Vermouth Cassis

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.


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


 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 Blueberries 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! 


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! 

Spooky Season

Spooky Season

This simple sipper is perfect for when you crave the spice of a Whiskey Ginger and the warmth of an Old Fashioned.

Spooky Season Recipe:

2 oz Whiskey

.5 oz Top Note Ginger Beer Reduction*

3 dashes Aromatic Bitters

Garnish: dehydrated orange wheel

Stir all ingredients together with ice to chill, strain into a rocks glass with one big ice cube and garnish.

*Ginger Beer Reduction: Combine 1 bottle of Top Note Ginger Beer and ½ cup sugar in a small saucepan and bring to a boil over medium heat. Reduce heat and let simmer for 15 minutes or until reduced by half. Remove from heat and let cool. Keep refrigerated.

Barrel & Bumble

Barrel & Bumble

A classic Prohibition-era cocktail, the Bees Knees is traditionally shaken and served up, but we also love adding a bit of carbonation to liven it up and lengthen it out from time to time. In this variation, we combine a smooth barrel-aged gin with our ultra bubbly Club Soda No. 1 for a sweet, smoky and effervescent refresher.

Barrel & Bumble Recipe:

2 oz Barrel-Aged Gin

.75 oz Lemon Juice

.5 oz Honey Simple Syrup

Top Note Club Soda No. 1, to top

Garnish: lemon wheel

Stir all ingredients together in an ice-filled Collins glass and garnish.

Kentucky Mule

Kentucky Mule

Bolder than a Moscow Mule and with a bigger kick than a Whiskey Ginger, this simple cocktail holds nothing back in the flavor department.

Kentucky Mule Recipe:

2 oz Bourbon

.5 oz Lime Juice

4 oz Top Note Ginger Beer

Garnish: Lime Wedge, Fresh Mint

Stir all ingredients together in an ice-filled Mule mug or highball glass and garnish.

Moscow Mule

Moscow Mule

This classic needs no introduction! We love Mules for their simplicity but the mug really makes the drink feel special.

Moscow Mule Recipe:

2 oz Vodka

.5 oz Lime Juice

4 oz Top Note Ginger Beer

Garnish: Lime Wheel

Stir all ingredients together in an ice-filled Mule mug or highball glass and garnish.

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