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Recipes

This is a curated selection of our most current or seasonal recipes. You can filter our recipes by simply
selecting one of the beverage styles below. DOWNLOAD RECIPES
Grapefruit Mojito

Grapefruit Mojito

Everybody loves a mojito, but have you tried it with grapefruit? Mint and grapefruit make for an unlikely but harmonious pairing (calling all Taurus + Pisces couples!).

Grapefruit Mojito Recipe:

6-8 fresh mint leaves

2 oz white rum

.5 oz lime juice

1 tsp agave nectar

3 oz Top Note Sparkling Grapefruit Soda

Garnish: grapefruit and mint

Gently muddle mint and agave in a cocktail shaker. Add rum, lime juice and ice. Shake and double strain into an ice-filled glass. Top with sparkling grapefruit soda, stir, and garnish.

Love Bug

Love Bug

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:

2 oz Heirloom Alchermes Liqueur

.75 oz lemon juice

2 oz Top Note Club Soda No. 1

Garnish: cocktail cherry

Shake Alchermes and lemon juice with ice and strain into an ice-filled glass. Top with Club Soda, stir and garnish.

Rachel Miller's Gin & Tonic

Rachel Miller's Gin & Tonic

"The classic Champagne Cocktail (bitters, sugar, sparkling wine) is one of my favorite drinks. It's delicious, celebratory, and so easy. Often it's finished with an expression of lemon over the top, and I like mine with just a drop of absinthe on top as well. This highball uses the tonic water to achieve the sparkle and the light bitter-sweet flavor of a Champagne Cocktail, along with tonic's best friend gin, a lemon cordial to amplify the lemon accent, and a touch of absinthe (optional), my preferred finish to the drink." - Rachel Miller

Rachel Miller's Gin & Tonic Recipe:

1 oz gin

.5 oz lemon cordial*

4 oz Top Note Classic Tonic Water

2-3 drops absinthe

Garnish: expressed lemon peel

Stir gin, cordial and tonic together in an ice-filled highball glass, finish with absinthe, and garnish.

*Lemon Cordial: Zest two lemons and set the zest aside. Juice the lemons and heat the juice in a pan with an equal amount, by volume, of white sugar. Bring the lemon juice and sugar to a boil, then immediately remove from heat and pour over the zest. Allow to cool and steep at least ten minutes, then strain well. Yields ~4oz cordial (multiply the recipe as needed for more cordial). Stored in the fridge, it will last for weeks.

Matcha Tonic

Matcha Tonic

All aboard the matcha train!

If you’re new to matcha, this recipe is a great place to start! Think of it like a sparkling Arnold Palmer made with green tea instead of black.

If you’re already an avid matcha fan but haven’t tried it in a carbonated drink yet, prepare to be wowed!

Matcha Tonic Recipe:

1 tsp matcha powder

2 oz hot water

1 oz simple syrup

1 oz lemon juice

2 oz Top Note Indian Tonic

Garnish: fresh lemon slice

Whisk the matcha, simple syrup and hot water together until frothy. Set aside for a moment while you fill a glass with ice, lemon juice and Indian Tonic. Top with the matcha mixture, stir, and garnish.

Sparkling Butterfly Pea Lemonade

Sparkling Butterfly Pea Lemonade

Butterfly pea flowers are beautiful flowers native to Southeast Asia, popular for their brilliant blue pigment and most commonly seen brewed as tea. However, their natural blue color can easily be infused into spirits and syrups and has become an exciting addition to the repertoire of both cocktail and zero-proof mixologists and home bartenders across the world.

Infusing the flowers produces a deep blue hue, but adding citrus juice changes the color to purple. Watching your drink change colors before your eyes is half the fun!

Sparkling Butterfly Pea Lemonade Recipe:

1.5 oz butterfly pea flower syrup

1.5 oz lemon juice

3 oz Top Note Club Soda No. 1

Garnish: fresh or dehydrated citrus

Stir all ingredients together in a glass with ice and garnish. (To achieve the best gradient effect, stir the syrup, soda and ice together first, then top with the lemon juice.)

Butterfly Pea Flower Syrup: In a small pot, combine 1.5 tbsp butterfly pea flowers, 1 cup sugar and 1 cup water. Bring to a low boil, then reduce heat and simmer for 10 minutes. Remove from heat and let the flowers steep another 20 minutes before straining into a clean glass container. Keep refrigerated.

Spiced Orange Spritz

Spiced Orange Spritz

Make this mimosa riff at your next brunch gathering for a zero-proof companion to clear minds and clean plates.

Spiced Orange Spritz Recipe:

1.5 oz Royal Rose Cardamom Clove Syrup

1 oz lemon juice

2 oz orange juice

3 oz Top Note Bitter Lemon, chilled

Garnish: star anise, freshly-grated cinnamon

Stir all ingredients together in a chilled flute glass and garnish.

Grown-Up Shirley Temple

Grown-Up Shirley Temple

The zero-proof Shirley Temple has many variations, but ultimately it’s reputation as a cloyingly sweet pink drink made exclusively for kids prevails across each one.

In this recipe, we’ve updated the classic for kids AND kids at heart. We’ve eliminated the sugary soda, upped the acidity, and added a bitter element all while keeping the original flavor profile front and center.

Whatever you do, don’t skimp on the cherries!

Grown-Up Shirley Temple Recipe:

.75 oz grenadine

.5 oz lime juice

4.25 oz Top Note Club Soda No. 1

2.5 oz Top Note Bitter Lemon Tonic Water

1 tsp maraschino cherry juice

Garnish: maraschino cherries

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

Maple Hibiscus Spritz

Maple Hibiscus Spritz

Have you experimented with shrubs?

Shrubs are made from vinegar, fruits and sugar and can be sipped on their own or used in a variety of recipes. Their bright acidity and complex sweetness are perfect for mixing into unique and exciting zero-proof drinks.

Maple Hibiscus Spritz Recipe:

.75 oz lime juice

.5 oz simple syrup

1 oz Siren Shrub Co. Maple Ginger Shrub

4 oz Top Note Indian Tonic Water

Garnish: fresh or dehydrated citrus

Stir all ingredients together in a glass filled with hibiscus tea ice cubes and garnish.

Hibiscus Tea Ice Cubes: Brew a batch of hibiscus tea and let cool to room temperature. Pour the tea into an ice cube tray and place the tray in the freezer until fully frozen.

And the Beet Goes On

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

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.

Cider & Ginger

Cider & Ginger

Inspired by Lost Valley Cider Co. in Milwaukee, WI, this low-ABV radler is autumn in a glass.

Cider & Ginger Recipe:

4 oz sparkling hard apple cider

3 oz Top Note Ginger Beer

Garnish: crystallized ginger, fresh lime wheel

Build in an ice-filled glass and garnish.

Gin Pear Collins

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

3 oz Top Note Club Soda No. 1

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

Glasgow Mule

The Glasgow Mule is a smoky and floral spin on the more ubiquitous Moscow Mule. Both recipes are built on a foundation of spirit, citrus and Ginger Beer, but the Glasgow Mule features the addition of sweet, fragrant Elderflower Liqueur and spiced Angostura Bitters for a more complex drinking experience.

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.

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