Mai Thai

  • 1 1/2 oz White Rum
  • 1/2 oz Grand Marnier
  • 1/2 oz Thai’d Up
  • 1/4 oz lime juice
  • Shake with ice and strain into rocks glass over fresh ice. Top with Angostura Bitters. Garnish with mint and citrus.

Blue Velvet

  • 2 oz Vodka
  • 1 oz fresh Lemon Juice
  • 3/4 oz bar·tisan Indigo Montoya
  • optional – egg white

Combine all ingredients. Shake first without ice if using egg white. Then shake all ingredients with ice. Strain into cocktail glass Garnish with dehydrated lemon wheel and/or lavender.

Blackberry Basil Gin Smash

by Hydee Kagan
  • 1 1/2 oz Gin
  • 3/4 oz bar·tisan Basil Simple Syrup
  • Blackberries
  • Light Tonic Water

Muddle blackberries, add gin & syrup. Shake with ice and dump into wine glass. Top with light tonic. Garnish with a fresh blackberry.

Chamomile Gin Fizz

  • 2 oz Gin
  • 1/2 oz St-Germain Elderflower Liqueur
  • 3/4 oz bar·tisan Calm Bomb
  • 1/2 oz Fresh Lemon Juice
  • 1 Egg White
  • Topo Chico, to top

Shake all ingredients except Topo “dry” to emulsify before adding ice. Add ice & shake again until chilled. Strain into cocktail glass. Top with splash of Topo Chico. Can also be made without the Topo Chico and/or egg white.

A Soothing Pear

  • 1 1/2 oz Vodka
  • 1/2 oz bar·tisan Calm Bomb
  • 1/2 oz St. George Spiced Pear Liqueur
  • 3/4 oz Fresh Lemon Juice
  • Prosecco, to top

Shake vodka, syrup, pear liqueur, & lemon juice with ice. Strain into coupe glass. Top with Prosecco and garnish with dehydrated pear slice.

Hot G&T

  • 2 oz Gin
  • 1 oz bar·tisan Hibiscus Habanero Syrup
  • 4 oz Fever Tree Mediterranean Tonic

Add gin & syrup to Spanish Goblet or highball and stir to combine. Top with tonic. Garnish with fresh mint.