Recipes
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Silk Road Old Fashioned
This delicious riff on a classic Old Fashioned infuses bourbon with a blend of pu-erh tea, cinnamon, and other exotic spices. The result is a warming, sultry cocktail that changes...
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Lemon Ginger Oxymel
Oxymel. A mix of vinegar and honey. One doesn’t need to believe it to be the cure-all tonic the ancient Greeks and Romans believed it to be in order to...
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Cider Spice Mojito
A beautiful table centerpiece, this delicious rum cocktail is perfect for sharing.
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Fig, Ginger, Lemon, Thyme
A classic Moscow Mule is a refreshing blend of vodka, lime, and ginger beer. We riff on this flavor profile here by infusing vodka with fig, lemon, and thyme, replacing...
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Blueberry Lemon Mint
This bright, uplifting combination of blueberries, lemon, and mint add a delicious accent to your favorite cocktail spirit! Add vodka or gin for a clean, delicious infusion, or go with...
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Infused Syrups
Fun, delicious, perfect for sharing.
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Pineapple Guajillo
Smoky and sweet with an optional extra kick, Pineapple Guajillo is a simple and delicious Porthole infusion. This long infusion develops its guajillo notes over time. Chile de arbol...
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Penicillin
A traditional Penicillin cocktail is made with scotch whiskey, ginger, honey, and fresh lemon juice. And, well, we're not going to mess with it, because it's pretty great just how...
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Vanilla Fig Extract
Transform vodka into a rich liquor, excellent on its own or as a cocktail component.
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20th Century Infusion
A 20th Century is a classic gin cocktail inspired by the romance of the grand era of railway travel. The 20th Century Limited train ran from Chicago to New York from 1902 to...
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Rye, Ginger, Maple, Lime
This delicious infusion adds flavors of lime, maple, and ginger to your favorite rye whiskey or other spirit. The result is bright, sweet, and spicy, fantastic on its own or...
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Lemon Sake Ponzu
A ponzu – a citrus-based Japanese sauce – is traditionally made by simmering mirin, rice vinegar, katsuobushi, and kombu together, then adding juice from a native citrus (in Japan, this is often...