Batch recipes

 

 

Cool as Glacé

12 oz pepper gin

6 oz cucumber vodka

4 oz dry vermouth

16 dashes orange bitters

 

Spicy Pamplemousse

16 oz tequila

6 oz harissa honey 

 

M&T

2 oz Tarragon and Dill infused Mezcal

Build in wine glass 

Garnish with lime wheels and cut dill 

 

 

Vert Negroni

12 oz basil gin

6 oz lillet

2 oz suze

2 oz luxardo bitter

 

Amaya Papaya

8 oz plantation pineapple

6 oz espresso vodka

4 oz aperol

4 oz papaya fruitful

4 oz cinn syrup

24 dash ango ( 1/4 oz)

 

Butterfly knees

16 oz gin

6 oz honey syrup

 

 

Butterfly Knees 

2 3/4 batch

3/4 lemon

Shake double strain

Top with butterfly foam

Served in coupe 

 

 Cool as Glacé

2 3/4 batch

Top with preserved lemon oil

Stir strain carafe in ice with garnish pour table side into coupe

Cucumber rose olive lemon peel

 

Spicy Pamplemousse

2 3/4 batch

1 1/2 oz grapefruit juice

3/4 lime

Shake double strain over new ice in highball and top with sparkling

Garnish with bruleed grapefruit half wheel

Swath with honey harissa salt

 

M&T

2 oz Tarragon and Dill infused Mezcal

Build in wine glass 

Garnish with lime wheels and cut dill 

 

Vert Negroni

2 3/4 batch

Stir, strain, pour over big cube 

rocks glass

Lemon peel garnish 

 

Amaya Papaya

3 oz batch 

1 lime

1 pineapple 

Whip shake 

strain over pebble ice in snifter 

Garnish with lime wheel and mint