Lemongrass Old Fashioned

  • <.25 oz lemongrass syrup
  • 1.5 oz Nightlab 1.0
  • Dash of Sycophant and Rizzo

Instructions: Add all ingredients to a glass with a big chunk of ice. Stir. Express an orange and lemon peel over top and garnish with peel.

Blackberry Smash

  • 3 blackberries
  • Sprig of mint
  • .5 oz lemon juice
  • 1 oz simple syrup
  • 1.5 oz Frank’s Reserve
  • .5 oz Smashing Violet
  • 2 oz soda

Instructions: Slap mint and add all ingredients except soda to a glass. Muddle. Add crushed ice and stir. Top with soda.

Snakes In the Grass

  • .5 oz lemon juice
  • 1.5 oz parsley cucumber shrub
  • 1.5 oz Smashing Violet
  • 1 oz tonic water

Instructions: Add all ingredients except tonic to the shaker. Shake hard and strain over fresh crushed ice. Top with tonic. Garnish with a sprig of parsley.

Sand in a Diner

  • .5 oz lime juice
  • .75 oz pineapple juice
  • .5 oz ginger syrup
  • .5 oz simple
  • 1.5 oz cold brew 
  • 1.5 oz Sungrazer Rum 

Instructions: Add all ingredients to a shaker with only a couple pieces of ice and shake. Pour over fresh ice. Garnish with pineapple slice and fronds.

Tropical Confusion

  • .75 oz coconut cream
  • .75 oz pineapple juice
  • .75 oz lime juice
  • 2 oz Sungrazer Rum 
  • 2 oz Sunshine Tropical Pineapple 

Instructions: Add all ingredients except sunshine to a shaker with only a couple of pieces of ice. Shake hard and pour over fresh crushed ice. Top with Sunshine. Garnish with pineapple slice and fronds.

Recipe - Pilot Light

Pilot Light

  • .5 oz cranberry juice
  • .5 oz lime juice
  • 1 oz grenadine
  • ⅓ pipe Lindsey bitters
  • 1.5 oz Nightlab 1.0

Instructions: Shake with ice; strain into double rocks glass over fresh ice.

Recipe - Pineapple Express

Pineapple Express

  • .5 oz simple syrup
  • .5 oz lime juice
  • 1 oz pineapple juice
  • 1.5 oz Sungrazer Rum

Instructions: Shake with ice; strain into a highball glass over fresh ice.

Recipe - Dad's Lemonade Stand

Dad’s Lemonade Stand

  • .5 lemon juice
  • 1.5 oz Smashing Violet blueberry flavored whiskey
  • Top with blueberry lemonade Sunshine

Instructions: Shake with ice and dump into a double rocks glass. Top with blueberry lemonade Sunshine; garnish with a lemon wedge and sprig of mint.

Old Fashioned

  • .25 oz simple syrup
  • 2oz Franks Reserve, Rye Fidelity Rye, Sungrazer Rum OR Big Winston Bourbon
  • ⅓ pipe Crude Sycophant + Big Bear
  • Express orange skin

Instructions: Add all ingredients except orange skin to a double rocks glass with large ice (ice format optional) stir until chilled. Express orange skin over the cocktail and use as garnish.

Recipe - Noble Mule

Noble Mule

  • .25 oz lime juice
  • Squeeze fresh lime
  • 1.5 oz Frank’s Reserve
  • 3 oz ginger beer

Instructions: Add ingredients to a copper mug with ice. Top with D&G Jamaican ginger beer (brand optional). Garnish with a sprig of mint and lime wedge.

Recipe - Gingerbread Old Fashioned

Gingerbread Old Fashioned

  • .5 oz 1:1 gingerbread syrup
  • 2 dash “tropi-500” crude bitters
  • 1.5 oz Rye Fidelity

Instructions: Add all ingredients except orange skin and cinnamon stick to a double rocks glass with large ice (ice format optional) stir until chilled. Express orange skin over the cocktail and use as a garnish with cinnamon.

Recipe - Carolina Coffee

Carolina Coffee

  • 2 bar spoon brown sugar
  • 1.5 oz Nightlab or Franks Reserve
  • 5 oz coffee (Almance Kaffee werks)
  • Top w/ spiced cream

Instructions: Add brown sugar, coffee, and spirit to a mug and stir until sugar is dissolved. Add whipped cream to the top and garnish with grated cinnamon.

Recipe - Gingerbread Collins

Gingerbread Collins

  • 1 oz gingerbread syrup
  • ¾ oz lime juice
  • 1.5 oz Nightlab 1.0

Instructions: Add all ingredients except soda to a shaker with ice and shake hard. Strain into a highball glass over fresh ice. Top with soda and garnish with lime and cinnamon stick.

Recipe - Maple Toddy

Maple Toddy

  • .5 oz maple syrup
  • 1.5 oz Frank’s Reserve
  • ¾ oz lemon juice
  • 4 oz hot water
  • Top with spiced cream, cinnamon stick

Instructions: Add all ingredients to a heatproof mug and stir gently; top with spiced cream (recipe below), and grated cinnamon.

Recipe - Hot Toddy

Classic Toddy

  • ¾ oz lemon
  • .5 oz simple
  • 1.5 oz Frank’s Reserve
  • 4 oz hot water
  • Cinnamon stick

Instructions: Add all ingredients to a heatproof mug and stir gently; garnish with a lemon wedge and a cinnamon stick.

Highballs

  • 1.5 oz spirit of choice
  • Ice
  • 3 oz soda or mix of choice

Simple Syrup

Instructions: 1:1 ratio with turbinado sugar and and water. Bring to a boil.

Grenadine

  • 1 cup raw turbinado sugar
  • 1 cup organic pomegranate juice 
  • 1 oz Nightlab 1.0

Instructions: Bring pomegranate juice and sugar to a boil. Add Nightlab 1.0.

Parsley Shrub

  • 1 part parsley water
  • 1 part white sugar
  • 1 part red wine vinegar

Instructions: Mix well.

Parsley Water

  • 30 g parsley
  • 140 g cucumber 
  • 340 g water
  • 55 g lime juice

Instructions: Add all ingredients to a blender and pulse until smooth. Strain through a cheesecloth.

Ginger Syrup

  • 1 part ginger
  • 2 parts sugar
  • 2 parts water

Instructions: Blend well and strain.

Lemongrass Syrup

  • 2 cups water 
  • 1 cup raw turbinado sugar
  • 1000 g chopped lemongrass stalk

Instructions: Add all ingredients to a pot and bring to a boil. Strain.

Spiced Whipped Cream

  • 275 g spiced maple syrup (recipe below)
  • 450g whipping cream

Instructions: Add ingredients to a whipped cream dispenser. Use one charger and discard. Yields about 3 cups. The cream will last 4 days. 

Spiced Maple Syrup

  • 30 g cinnamon
  • 15 g allspice 
  • 15 g clove
  • 30 g peeled ginger
  • 600 g dark maple syrup

Instructions: Add maple syrup to a pot, add dry ingredients. Gently heat syrup on a low medium heat until the syrup starts to bubble. Lower the temperature to low heat and stir constantly for 10 mins. Let cool and make sure syrup hasn’t crystallized. Strain and store.