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.

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.

Cucumber Roll

  • 1 1/2 oz Wasabi-infused Gin
  • 1 oz Sake
  • 3/4 oz bar·tisan ZING!
  • 3/4 oz Lime Juice
  • 4 Slices of cucumber
  • * Infuse wasabi in gin overnight. No straining necessary as it disintegrates into the gin! Muddle cucumber well in bottom of shaker tin, add other ingredients and ice. Shake and fine strain into chilled coupe. Garnish with cucumber wheel.

Basil Clover Club

  • 2 oz Gin
  • 3/4 oz Lemon Juice
  • 3/4 oz bar·tisan Raspberry Basil Syrup
  • egg white

Add all ingredients to shaker and dry shake vigorously (without ice) to emulsify. Add ice and shake again to chill. Strain into glass. Garnish with fresh raspberries.

Lavender Bees Knees

  • 2 oz Gin
  • 3/4 oz Fresh Lemon Juice
  • 3/4 oz bar·tisan Honey Lavender Syrup
  • *optional – egg white

Add all ingredients to shaker and vigorously dry shake (without ice.) Add ice and shake again to chill and combine. Garnish with dehydrated lemon wheel, dried lavender, or edible flowers!

Raspberry Beret

  • 1 1/2 oz Citadelle Gin
  • 1/2 oz Limoncello
  • 1/2 oz bar·tisan Raspberry Basil Syrup
  • 1/2 oz Lemon Juice

Shake all ingredients with ice. Strain into coupe glass. Garnish with raspberries and/or basil, if desired.

Strawberry Rhubarb Sour

  • 2 oz Gin
  • 3/4 oz Lemon Juice
  • 1/2 oz St. Germain
  • 1/2 oz bar·tisan Strawberry Rhubarb Syrup
  • *optional – add egg white

If using an egg white, shake all ingredients vigorously without ice. Add ice and shake again. Fine strain into a coupe glass or a rocks glass filled with fresh ice. Garnish with strawberry, lemon, and/or basil leaf.