Recipe development & photography for your distillery or tasting room.
Pyrus Bird
1 oz. barrel rested rum
0.5 oz. Cappelletti Aperitivo Americano Rosso
0.5 oz. BG Reynolds Rich Demerara Tropical Syrup
0.5 fresh lime juice
1 oz. Looza pear juice
0.5 oz. Cappelletti Aperitivo Americano Rosso
0.5 oz. BG Reynolds Rich Demerara Tropical Syrup
0.5 fresh lime juice
1 oz. Looza pear juice
Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain into a coupe glass.
The New York Sour
2 oz. rye whiskey
¾ oz. simple syrup
1 oz. fresh lemon juice
1 egg white (pasteurized, if you like)
1 oz. malbec, or another dry red wine
¾ oz. simple syrup
1 oz. fresh lemon juice
1 egg white (pasteurized, if you like)
1 oz. malbec, or another dry red wine
Combine all ingredients, except wine, in a shaker and shake for 15 seconds. Add a scoop of ice and shake again until chilled. Strain into rocks glass and top with a 1 oz. wine float.
Billionaire
2 oz. bourbon
1 oz. fresh lemon juice
1⁄2 oz. simple syrup
1⁄4 oz. absinthe
1⁄2 oz. grenadine syrup
Lemon for garnish
1 oz. fresh lemon juice
1⁄2 oz. simple syrup
1⁄4 oz. absinthe
1⁄2 oz. grenadine syrup
Lemon for garnish
Combine all ingredients in a mixing glass over ice and stir until chilled. Strain into a chilled cocktail glass. Garnish with lemon.
Tomato Water Bloody Mary
Tomato water*
2 oz. vodka
1.5 oz. lemon juice
1 oz. dill pickle juice
1 pinch of pepper
2 dashes of Worcestershire sauce
2 dashes of Tabasco
2 oz. vodka
1.5 oz. lemon juice
1 oz. dill pickle juice
1 pinch of pepper
2 dashes of Worcestershire sauce
2 dashes of Tabasco
Combine ingredients in pint glass with ice. Garnish as desired.
*Tomato water: blend roughly chopped tomato into a mixture resembling a salsa. Season the mixture with salt. Pour pulp in colander lined with cheesecloth and allow it to drain overnight.
