Chamomile Gin Fizz

  • 2 oz Gin
  • 1/2 oz St-Germain Elderflower Liqueur
  • 3/4 oz bar·tisan Chamomile Syrup
  • 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 Chamomile Syrup
  • 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.

Piscus Hibiscus

  • 2 oz Pisco
  • 1 oz Lime Juice
  • 1 oz bar·tisan Hibiscus Habanero Syrup
  • 1 egg white
  • Angostura bitters

Add Pisco, lime juice, syrup, & egg white to shaker. Dry shake (without ice) vigorously for 30 seconds. Add ice & shake again. Strain into coupe glass. Spray or dot Angostura bitters on top as artistically as desired!

Spicy Hibiscus Mule

  • 1 1/2 oz Vodka
  • 3/4 oz bar·tisan Hibiscus Habanero Syrup
  • 1/2 oz Fresh Lime Juice
  • Ginger Beer

Shake vodka, syrup, & lime with ice. Strain into mule mug or rocks glass over lots of ice. Top with ginger beer. Garnish with dehydrated lime.

#eye roll

  • 1 oz Aged Rum
  • 1 oz Cognac
  • 3/4 oz Lemon Juice
  • 3/4 oz bar·tisan Raspberry Basil Syrup

Shake all ingredients with ice. Strain into cocktail glass. Garnish optional!

Pool Optional

  • 2 oz White Rum
  • 3/4 oz bar·tisan Arugula Syrup
  • 3/4 oz Lime Juice
  • 2 oz Topo Chico
  • large handful of mint

Gently slap 6-7 mint leaves in your hand. Put in bottom of shaker and add rum, bar·tisan Arugula Syrup, and lime juice. Shake vigorously with ice. Strain over fresh ice into highball glass. Top with Topo Chico. Garnish with a bouquet of fresh mint. Enjoy poolside!