Tongue Tied

1 ¼ oz Rum

¾ oz broVo +G Ginger

¾ oz Guava Nectar

¾ oz Fresh Lime Juice

½ Simple Syrup

¼ oz Orgeat Syrup

2 Thai Basil Leaves

Shake 1 basil leaf and remaining ingredients with ice. Strain into and ice filled double rocks glass. Garnish with remaining basil leaf.


1 ¼ oz Finlandia Grapefruit Vodka

¾ oz Aperol

½ oz broBo +RG Rose Geranium

¾ oz Fresh Lime Juice

Orange-Ginger Foam for garnish

Combine with ice, shake and strain into a chilled cocktail glass. Top with foam

Orange Ginger Foam

¾ cup Fresh Orange Juice

¼ cup skim milk

2 oz simple syrup

1 oz broVo Ginger

2 egg whites

Combine in a blender, puree for 5 seconds. Pour into a whipping canister and use accordingly to manufactures directions. Chill in the refrigerator for an hour. Shake between uses.

Garden Party

1 oz Bombay Sapphire Gin

½ oz broVo  Rose Geranium

½ oz St Germaine

1/16 oz orange blossom water

2 oz brut cava

Splash of cranberry juice

Garnish with edible flowers

Serve in champagne flute

Tranquili Tea Cocktail

2 oz Whiskey

½ oz broVo Lavender

½ oz White Petal Tea Simple Syrup

2 dashes of Angostura bitters

2 dashes Scrappy’s Lavender bitters

Combine all ingredients in a mixing glass filled with ice. Stir until well chilled then strain into chilled cocktail glass.


Ginger Pear Sidecar

½ oz Clear Creek Brandy

1 ½ oz broVo Ginger

¾ oz Metaxa

¾ oz Dish D’lish Lemon Lime Sour

1 lemon wedge

1 lime wedge

1 orange wedge

Muddle lemon, lime and orange. Fill with ice and liquor. Shake well and strain into sugar rimmed martini glass.

Green Tea and Basil Smash

2 oz Plymouth Gin

½ oz broVo Ginger

¾ oz Green Tea Syrup

¾ oz fresh lemon juice

Dash of lavender bitters

3 basil leaves

Tear two basil leaves and place in a shaker with ice. Add remaining ingredients, shake hard, and strain into a double rocks glass with ice cubes. Garnish with the remaining basil leaf.

Green Tea Syrup

1 cup water

1 cup super fine sugar

1 tbs green tea leaves

2 swaths of lemon peel

4 slices of cucumber

Bring the water and lemon peel to a boil. Remove from heat and add remaining ingredients, stir to dissolve sugar. Allow to steep and cool for 1 hour. Fine strain and refrigerate for up to 2 weeks.



1 ½ oz Tito’s Handmade Vodka

¼ oz Cynar Amaro

¼ oz broVo  Lavender

¼ oz broVo Ginger

¾ oz grapefruit juice

¼ oz simple syrup

2 dashes grapefruit bitters

Shake and strain into an absinth rinsed Collins Glass with ice.

Cheeky Sazerac

2 ½ oz Sazerac 6 yr Rye

½ oz  Rose Geranium & Black Tea Syrup

1 tsp Aperol

3 dashes Peychaud’s Bitters

1 dash Fee Brothers Barrel Aged Whiskey Bitters

Rinse Pernod Absinthe

Swath of lemon peel for garnish

Rinse a chilled low ball glass with absinthe, swirl and discard. Stir remaining ingredients in a mixing glass and garnish with a swath of lemon peel.

Rose Geranium & Black Tea Syrup

1 cup water

1 cup superfine sugar

¼ cup broVo Rose Geranium

1 tbs earl grey tea leaves

Bring water to a boil, remove from heat and add remaining ingredients. Stir to dissolve sugar and allow to steep and cool for 30 minutes. Fine strain, and refrigerate for up to 3 weeks.

Monix Punch

1 ½ oz Martin Miller Gin

½ oz broVo Rose Geranium

½ oz honey syrup

¾ lemon juice

Cava & orange peel

Mix gin, broVo and lemon juice with ice. Shake vigorously. Double strain mixture into a flute. Top with cava and orange twist.

This is Sparta

1 oz Metaxa

1 ½ oz broVo Lemon Balm

Splash of lemon juice

Splash of orange juice

1 oz fig and muscovado sugar reduction

Emerald and Lime

1 ¼ oz Voyager Gin

½ oz broVo Douglas Fir

¾ lime juice

¾ oz agave nectar syrup

Muddled sage (4-5 Leaves)

2 dashes Scrappy’s bitters

1 oz soda water

Muddle lime and sage. Add all other ingredients except soda. Shake briefly. Strain over rocks. Top with soda. Garnish with a sage leaf.


7979 Leary

1 ½ oz Drambuie

1 oz broVo Ginger

½ oz Fernet Branca

1 ½ oz pineapple juice

¾ oz simple syrup

2 dashes bitters



The Dutch Mixtape

1 oz Boomsa Genever

¼ oz broVo Lavender

1 oz Blackberry Shrub

1 oz Anchor Liberty Ale

Server on rocks in a bucket. Garnish with a lemon peel.

Huckleberry Breeze

1 ½ oz 44 North Huckleberry Vodka

½ oz broVo Lavender

½ oz broVo Ginger

½ oz fresh lemon juice

½ oz simple syrup

2 dashes of Peychaud bitters

Thinly sliced ginger and lavender

Sprig as garnish


Apple Blossom

1 oz Coquerel Calvados Fine Brandy

½ oz broVo Lavender

½ oz broVo  Rose Geranium

1 tsp simple syrup

Dash Angostura bitters

Shake well with ice and fine strain into a cocktail glass. Garnish with a brandied cherry.

Doug’s Bees

In a pint glass combine the following:

1 oz honey

1 oz fresh lemon juice

½ oz egg white

3 dashes Aromatic Bitters

Shake vigorously for 30 seconds without ice until honey is dissolved and mixture is frothy.

Add Ice:

1 ¼ oz Uncle Val’s Botanical Gin

1 oz broVo Douglas Fir

Shake hard and strain into martini shell. Garnish with rosemary sprig and a few drops of bitters.