selecting one of the beverage styles below. DOWNLOAD RECIPES
Jon East's Chai Highball
Jon made this for us on our Instagram live series, Highballs at High Noon! While its preparation is simple, this cocktail is incredibly complex.
Image credit: Jon East
Jon East's Chai Highball Recipe:
1.75 oz Twisted Path Chai Liqueur
4 drops Bittermens Xocalatl Mole Bitters
Garnish: citrus peel
Stir all ingredients together in a highball glass filled with ice and garnish.
Alchermes is one of our favorite liqueurs for its complex mix of deep spices and delicate florals. Served with a splash of citrus and soda, this is the cocktail to make for the mixologist who thinks they’ve tried it all.
Love Bug Recipe:
.75 oz lemon juice
Garnish: cocktail cherry
Shake Alchermes and lemon juice with ice and strain into an ice-filled glass. Top with Club Soda, stir and garnish.
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)
.25 oz lime juice
3 dashes cucumber bitters
1 drop food grade fennel oil
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.
Cider & Ginger
Gin Pear Collins
Celebrate the bounty of fall produce with this delicately refreshing highball.
Gin Pear Collins Recipe:
1.5 oz gin
2 oz pear juice (or pear purée)
.5 oz lemon juice
Garnish: fresh rosemary and citrus peel
Add all ingredients except Club Soda to a shaker with ice. Shake and strain into an ice-filled glass and top with Club Soda. Stir and garnish.
Glasgow Mule Recipe:
2 oz blended Scotch whisky
.5 oz Elderflower Liqueur
.75 oz lemon juice
3 dashes Angostura bitters
4 oz Top Note Ginger Beer
Garnish: fresh lemon wheel, crystallized ginger
Stir all ingredients together in a mule mug or tall glass. Top up with crushed ice and garnish.