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.

Arugula Pisco Sour

by Jorge Herscovic
  • 1 1/2 oz Pisco
  • 1/2 egg white
  • 3/4 oz bar·tisan Arugula Syrup
  • 3/4 oz Lime Juice

Dry shake all ingredients without ice. Add ice and shake once more. Strain into coupe glass. Garnish with Angostura Bitters.

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.

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!

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.