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We have one foot in summer and the other in fall. This pair of cocktails allows you to enjoy both seasons, with the faint scent of geraniums, rose and basil in The Tulsi Bee and the the delectable combination of subtle hickory and rye whiskey in the Royal Sidecar.
The Tulsi Bee, was created by Barr Hill Gin’s Beverage Director, Sam Nelis, to celebrate Bee’s Knees Week. The Royal Sidecar combines rye whiskey, Bootblack Brand Spiced Honey Hot Toddy Syrup, lemon and a little hickory smoked sea salt. It’s a treat worth savoring on a cool late summer or early fall evening.
Our Italian Paloma combines tequila and lime juice with Pallini Limoncello and grapefruit seltzer. Pallini uses the original 140+ year old recipe from Pallini founder, Giorgio Pallini’s, wife Signora Casella. Extra limoncello is included so that you can savor this famous Italian liqueur on it's own.
Our subscribers also will receive the Oh Mai cocktail, which incorporates rum, pineapple, coconut, Creole orgeat, hints of passion fruit and guava and exotic floral notes and spices. It's a Polynesian island vacation in a glass.
The Globetrotter, which blends gin with Shiso Strawberry Shrub, Bird’s Eye Chili Syrup, lemon and Chipotle Cacao Bitters for a unique cocktail with layers of flavor.
We're also enjoying The Day Tripper, a refreshing vodka sipper with blueberry and lemon perfect for summer. In the place of citrus juice, we’re using lemon curd from Tiptree, an English brand that’s been around since 1885.
Rye whiskey, passionfruit and grapefruit lend our Rye Passion the perfect balance. Hints of spice, vanilla and oakiness in the Rye Whiskey balance perfectly with Portland Soda Co.’s Citrus Passion Syrup, Scrappy’s Grapefruit Bitters and more.
The classic margarita reaches new heights with a hint of smoke and spice from Tanteo’s Chipotle Infused Tequila. A dash of bright floral notes from Pink House Alchemy’s Hibiscus Rose syrup and a dose of warmth from El Guapo’s Vanilla Bitters make the Smoky Hibiscus Margarita a marg you'll want to enjoy year-round.
We’re taking a stroll through the garden this month with two fresh cocktails. The Herbfashioned may be our new favorite way to enjoy an old fashioned. It is a delicious blend of bourbon, Underberg, Vermont maple syrup, rosemary, and smoked orange.
In our next cocktail, Farm to Table, we are celebrating fresh fruits and veggies with vodka, peach rosemary shrub, King Floyd’s Green Chili Bitters and more.
Our Fig & Honey 75 is a medley of botanical gin, fig preserves, lemon and a subtle floral hint from Scrappy’s lavender bitters. A small amount of club soda adds a little effervescence. It’s refreshing and bright and would be easy to recreate for a batch of summertime cocktails.
This month our subscribers will also receive our Light & Breezy, which is a spin on a Dark & Stormy with rum, ginger-lime syrup and aromatic seltzer.
Enjoy a fresh take on the classic combo of whiskey and rosemary in this month's Coming Up Roses. Whiskey, grapefruit, rosemary, lime and citrus bitters, finished off with a spritz of rosemary oil, make this an instant favorite.
You'll also enjoy an unexpected burst of flavor in That Zing, which features tequila combined with pineapple Thai chili drinking vinegar, hibiscus ginger beer and candied ginger.
‘Tis the season for celebrating and we’ve got you covered with our Orange Blossom Martini and Fig Old Fashioned.
The Orange Blossom Martini is made with Zyr Vodka, which we chose for its clean, smooth, slightly sweet taste. It’s made using a secret formula of grains in a process that integrates Russian vodka making traditions along with modern filtration and distillation technology. Combined with honey syrup, orange flower water, bitters and lemon, this delicate cocktail will have you recreating it for years to come.
And for our Fig Old Fashioned we’ve gone in an entirely different direction with a soul-warming combination of bourbon, fig jam, and delicious barrel aged vanilla bitters. It's a toasty way to savor the holidays.
Watch our video below of Zyr Vodka creator, David Katz, making the Orange Blossom Martini!
It's still summer! Celebrate with our beachy Jalapeño Margarita made with Tanteo Jalapeño Tequila. Made with 100% blue weber agave blanco tequila, Tanteo uses locally sourced peppers to infuse the freshest jalapeño flavor we've tasted in a cocktail. A touch of agave syrup, a dose of lime juice, and a smoked salt rim make this cocktail perfection.
In The Remedy, we’re using Blue Chair Bay Premium Rum, made on the shores of the Caribbean and aged less than 100 feet from the high water line. The delicious coconut flavor of Blue Chair melds perfectly with a dose of pineapple juice, a splash of orange and lime juices and El Guapo Polynesian Kiss bitters, which add subtle notes of passion fruit, guava, pineapple and coconut alongside exotic floral notes and spices.
With a number of delicious flavors to choose from in the Blue Chair Bay collection, we selected their coconut rum for this recipe, but since they offer many amazing cream rums we'll include one for you to try. Try it on ice!
New subscribers are receiving our delicious Orange Guava Margarita. Infused with tasty guava twice over - once using an infused syrup and again using ice cubes made from that same delicious concoction. Rimmed with chili lime salt.
Our second cocktail is a Marionberry Gin Sour. Marionberry Syrup and lemon perfectly balance botanical gin. Egg white* (optional) provides a delicious foam. Garnish each cocktail with a light sprinkle of cinnamon and star anise for a spiced aroma with each sip.
*Egg white not included.
By Land And Sea is simple and well balanced by Irish whiskey, lemon, ginger ale, Scrappy’s aromatic bitters and Scotch, which gives this cocktail a subtle smokiness. It’s the perfect highball.
This kit also includes Honeysuckle, made with Irish whiskey, a quick honey/cherry preserve syrup and a dash of apple juice. The addition of white wine from Graham & Fisk takes this cocktail in another direction. We chose Graham & Fisk, a combination of California Chardonnay and Viognier for its smoothness and notes of peach and vanilla. You’ll have extra to try on its own.
Ring in 2021 tiki-style! The Beach Bonfire is bright and citrusy with a hint of heat. It has a rum base - and not just any rum, but Callisto, a California inspired botanical rum. Add a pineapple juice reduction and a lemon jalapeño shrub from Burly Beverages. Based in Sacramento, California. Burly produces all of their products by hand using apple cider vinegar and turbinado sugar to maximize flavor.
Our Whiskey Tiki Sour contains a classic tiki ingredient, orgeat. Traditionally made of almonds, sugar and either rose-water or orange flower water, it is an important ingredient in Mai Tais and many tiki cocktails. The orgeat we’ve selected, creamy and slightly floral, is created by El Guapo, one of our favorite small batch producers. Based in New Orleans, they use only organic ingredients - in this case California grown almonds.
Our Winter Rum Old Fashioned will leave you reaching for aged rum instead of whiskey from now on. Made with Zacapa 23 Centenario Rum, aged using the Sistema Solera method in multiple casks that previously held whiskeys, sherries and fine wines. Combined with El Guapo Sweet Potato Syrup, crafted in New Orleans with local Louisiana heirloom sweet potatoes, Bittercube Blackstrap Bitters and a light dusting of cinnamon, this cocktail will be your new winter favorite.
Our next cocktail celebrates one of our favorite places, Northern California’s Lake Tahoe. The Aprés Ski Drop is made with Tahoe Blue Vodka, the world's only vodka crafted from pristine Lake Tahoe water. Orange liqueur and small doses of lemon, apple juice and anise syrup create interesting layers of flavor that make this cocktail hard to put down. A star anise garnish is the perfect finishing touch.