- 1 1/4 oz Mezcal
- 1 oz Ancho Reyes Ancho Chile Liqueur
- 3/4 oz bar·tisan Spiced Hibiscus Syrup
- 3/4 oz Lime Juice
Shake all ingredients with ice. Strain into chilled coupe glass.
Hibiscus Hiatus
Bernie’s Mittens
- 2 oz. Larceny Small Batch Wheated Bourbon
- 1/2 oz. Mr. Black Cold Brew Coffee Liqueur
- 1/2 oz. CCC Artisan Syrups Burnt Sugar Syrup
- 1/4 oz. Paula’s Texas Orange
- 2 dashes orange blossom water
Shake, Strain, serve over large, clear rock.
Pom-ala Harris
- 1 1/2 oz Ketel One Vodka
- 3/4 oz Calvados
- 3/4 oz Pomegranate Juice
- 1/2 oz Barrow’s Intense Ginger Liqueur
- 1/2 oz Lemon Juice
- 1/2 oz Rosemary Simple Syrup
Shake all ingredients with ice. Fine strain into rocks glass over fresh ice cubes. If desired, top with Topo Chico for some fizz. Garnish with pomegranate seeds.
Figget About It
- 2 oz. Bourbon
- 1/2 oz. Honey Simple Syrup
- 1/2 oz. Lemon Juice
- 1 Tbs. Fig preserves
Shake all ingredients with ice. Fine strain into an old fashioned glass over large format clear ice. Garnish with thyme sprig & fig slice.
Tickle My Tomatillo
- 1 1/2 oz. Mezcal
- 3/4 oz. Damiana Liqueur
- 1 oz. Grilled Tomatillo Syrup
- 1 oz. Lime Juice
- 2 Dashes Celery Bitters
Shake all ingredients with ice. Strain into a rocks glass over fresh ice. **To make grilled tomatillo syrup: grill 3-4 whole tomatillos for approximately 5-10 minutes. Rotate halfway through until lightly charred. Bring 1/2 cup water and 1/2 cup sugar to a boil. Add tomatillos and blend until smooth. Strain, but not too finely!
Beet Around the Bush
- 2 oz. Beet-Infused Vodka
- 3/4 oz. Lemon Juice
- 1/2 oz. 3:1 Sage Honey Syrup
- 1/4 oz. Liber & Co. Fiery Ginger Syrup
Shake all ingredients with ice. Fine strain into cocktail glass & garnish with sage leaf. This would also be good on the rocks with a splash of Topo Chico! **To infuse the vodka, chop beets & let sit for 4 days. Shake occasionally.