- 2 oz Reposado Tequila
- 3/4 oz bar·tisan Adobo A Go Go
- 1/2 oz Orange Juice
- 1/4 oz Lime Juice
- Shake with ice, strain over fresh cubes. Garnish.
Recipes
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.
Smashing Pumpkins
- 2 oz Blanco Tequila (or mezcal)
- 3/4 oz bar·tisan PS I LOVE YOU
- 1/3 oz Ancho Reyes Chile Liqueur
- 1/3 oz Pierre Ferrand Dry Curaçao
Stir all ingredients with ice. Strain into glass. Garnish with roasted pepitas.
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.
Lavender Tea Time
- 2 oz Empress 1908 Gin
- 1 oz bar·tisan Calm Bomb
- 3/4 oz Fresh Lemon Juice
Shake all ingredients with ice. Fine strain into cocktail glass.
Sweet Dreams
- 2 oz Blended Scotch
- 3/4 oz bar·tisan Calm Bomb
- 1/4 oz Benedictine
Stir all ingredients with ice. Strain into old fashioned glass over large format ice cube or sphere (or rose). Garnish with dehydrated lemon wheel.
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.