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Here's a peek at what's in our current kit.
Orders placed up until October 23 will receive our October kit.

October 2016

We're embracing Fall with our October cocktails, the Spiced Caribbean Cooler and The Bros. Toddy.

Spiced Caribbean Cooler

We've adapted this tiki drink for the season, by adding a dose of fall spices. You'll be using Below Deck Spiced Rum from Eastside Distilling out of Portland, Oregon and Galliano L'Autentico , an herbal liqueur blending 30 different spices. Q Ginger Beer , lime juice* and a Star Anise garnish top it off.
*Limes not included.

The Bros. Toddy

Created by McClary Bros. Drinking Vinegar , this recipe features their Michigan Apple Pie Drinking Vinegar, whiskey, honey, hot water and cinnamon. You'll be warm and cozy in no time!

September 2016

The summer is winding down, but that doesn’t mean we can’t still enjoy the final fruits of the season!

And The Cherry On Top Is…

In this end-of-season libation, we’re mixing Luxardo Maraschino and Grand Teton Potato Vodka . Add a little vanilla infused simple syrup, lemon juice and a splash of LaCroix Club Soda and you have a delicious and refreshing drink with just the right amount of cherry. Garnish with a cocktail pick full of dried bing cherries.*

What A Mess I’m Gin!

Combine No. 209 Gin with pureed lychee and strawberry and a dash of rose extract. To save you some effort and ensure a fresh, smooth taste, we turned to the experts at American Juice Co . to provide you with their delicious blend, Lady Lychee. You’ll have some left over you can continue to enjoy! We’re adding a dash of simple syrup, club soda and lemon juice to this fresh concoction, too.*

* Lemons are not included in kit.

August 2016

Toast the final month of summer with a Ginger Piña and a Vermont Old Fashioned.

For the Ginger Piña, we'll send you Avión Tequila (voted the “World’s Best Tasting Tequila” and “World’s Best White Spirit” at the San Francisco World Spirits Competition), Nostrum's Ginger Turmeric Pineapple Shrub , simple syrup and lime juice*, garnished with a slice of candied ginger.

For our second recipe, get ready for a taste of Vermont. Our Vermont Old Fashioned, crafted by Ashley Afferino, includes WhistlePig Rye Whiskey (100-proof, straight rye whiskey, aged for at least ten years), 100% pure organic Vermont maple syrup from Butternut Mountain Farm , Scrappy's Orange Bitters and orange zest*.

*The lime and orange zest are not included.

July 2016

We’re introducing some new flavors to our portfolio of recipes this month and including a helpful bar tool to assist with each!

Our first cocktail is inspired by the Black Hole Sun recipe created by Bryan Hutchinson of Black Hole Coffee House in Houston. It includes bourbon, High Brew cold-brew coffee, delicious Scrappy's Chocolate Bitters and more.

We’ll also be sending something that’s perfect for a summer evening, the Chairman’s Refresher from Jim Meehan of PDT bar in New York City. It includes white rum, Frangelico, a hazelnut liqueur, and coconut water. You’ll need to supply a cucumber yourself to complete this masterpiece.


June 2016

We're featuring gin this month, but not just any gin... St. George Botanivore Gin in a 200ml bottle. An elegant, perfectly balanced, and deeply layered gin, St. George Botanivore is comprised of 19 different botanicals working in concert. We're pretty sure it makes the world's best Gin & Tonics.

To prove our point we're featuring a Gin & Tonic, but this isn't your college roommate's Gin & Tonic recipe. We're using Liber & Co. Spiced Tonic Syrup and Bette Jane's Original Club Soda to create the best Gin & Tonic you'll ever taste.

And for a different spin on St. George Botanivore, we're also featuring a Summer Gin Sour recipe including Grand Marnier and Bonne Maman apricot preserves.

Spiced Gin & Tonic                                 Summer Gin Sour

May 2016

Our featured recipes this month are inspired by two events that kick off May; Cinco de Mayo and the Kentucky Derby.

Bartender Kelly Naughton of The Keystone in San Francisco, is returning to the SaloonBox lineup with a tropical version of a margarita. His Muay Thai Margarita blends Tequila Herradura Blanco with pineapple syrup, lime juice, and Bitter Queens Thai Spice Bitters . A final "Muay Thai" kick comes from a dose of serrano pepper.

Our second drink is the perfect way to celebrate May, even if Derby Day has already happened when your SaloonBox is received. It's a Strawberry Mint Julep from Josh Thinnes of PlumpJack Wine & Spirits in San Francisco. Just like any great Mint Julep, it includes Old Forester bourbon, the official bourbon of the Kentucky Derby. It also includes Mint Infused Simple Syrup from Sonoma Syrup Co. and fresh strawberries.

Muay Thai Margarita                                Strawberry Mint Julep

Previous Kits:

April 2016

This month we’re bringing you two drinks that are perfect to welcome Spring.

The first, the 325 Mule, is a twist on a classic Moscow Mule. It’s brought to you by Tony Devencenzi, the Mixology Ambassador and Reserve Portfolio Specialist for Diageo in Northern California. He developed this recipe specifically to go with Ketel One Citroen Vodka and named it in honor of their 325th anniversary. In it we’ll be combining Q Ginger Beer , which has a hint of spice, Ketel One Citroen Vodka, pineapple juice, a bit of lime juice, simple syrup and a dash of Seven Stills Cocktail Bitters .

Our next cocktail was inspired by one served at the Manzanita, at the Ritz-Carlton Hotel in Lake Tahoe. We’ve taken a few liberties with their recipe to create something different, but equally tantalizing. We’ve combined the delicious flavor of pear brandy with sparkling wine, elderflower liqueur and a little lemon juice for a refreshing spring drink…with just a hint of winter spice in case you miss winter already!

The 325 Mule                                  The Sparkling Pear Brandy

March 2016

This month we're featuring tea-based cocktails. For our first recipe, we turned to the tea cocktail experts at Owl's Brew in New York City. The founders, Jennie Ripps and Maria Littlefield, share many of their recipes on their website and in their book, Wise Cocktails. We are featuring The Sweet Pup in our kit this month, which blends the Owl's Brew Pink & Black blend (darjeeling with a hint of hibiscus) with gin, cranberry and...wait for it...salt!

For our next recipe, The Gold Rush, you'll blend bourbon, honey syrup, Scrappy's bitters and lemon juice. To show you how easy it is to infuse tea into your cocktails, we're turning the honey syrup into a tea-infused honey syrup. We will be using Stash Tea's Earl Grey Black Tea. Don't worry, it's easy and delicious.

The Sweet Pup                                   The Gold Rush

February 2016

Our first cocktail comes from Jeremy Strawn and it's called The Volstead served at Lazy Point in New York City. In the spirit of Valentine's Day it calls for champagne, seasonal fruit, St. Germain elderflower liqueur, vodka and lemon juice. For our version we are using fresh pear and Le Grand Courtage , a new award winning sparkling wine.

Our next recipe is a spin on the classic cocktail popular in Mexico, the Paloma. Kathryne Taylor of the popular food blog, Cookie + Kate came up with this variation which includes fresh serrano pepper Pamplemousse LaCroix and grapefruit juice along with the traditional tequila, lime juice and agave syrup.

Everyone who received our February kit also enjoyed a treat made by Charles Chocolates , a San Francisco favorite.

The Volstead                                    Serrano Spiced Paloma

January 2016

We are flying south for the winter. Both of our bartenders this month hail from Los Angeles.

First up is a cocktail called "Rye Got Lei'd". It comes from Andrew Abrahamson, General Manager of the Seven Grand bar. This inspired tiki nod blends Crater Lake Rye with brown sugar, fresh orange juice, pineapple juice and IPA. Simultaneously fruity, earthy, and malty with a healthy rye underbelly, this frothy elixir is a perfect winter escape.

Our second cocktail comes from Jared Meisler, a Los Angeles native, co-owns The Roger Room in Los Angeles. Meisler's signature cocktail is the superbly made Thug cocktail, a spirited concoction of Maker's Mark , honey syrup, lemon juice and a dash of spicy Scrappy's firewater tincture bitters on the rocks. You will be knocked for a loop by the Thug’s wicked mix of smoky, spicy and sweet flavors. While not overpowering, the Thug certainly packs a punch.

We can't wait for you to enjoy these cocktails in January:

December 2015

Cozy up to a warm fireplace with one of our winter inspired cocktails from our December kit.

The final day to purchase this kit is December 21, end of business day. Purchases made after this date will receive our January kit.

The first cocktail on the menu is called the Tender Nob. The name is a reference to San Francisco’s Tender Nob neighborhood…right smack in between the Tenderloin and Nob Hill neighborhoods. The man behind the drink is H. Joseph Ehrmann from Elixir in San Francisco. This cocktail blends Larceny Bourbon with draft cider brewed by Wandering Aengus , a cider maker in Oregon. It also has muddled apple and a touch of cinnamon.

Our second drink is a slight variation on a classic Gin Fizz. Adding muddled cranberries to Gin No.209 , Q Club Soda , simple syrup, an egg white and freshly squeezed lemon makes this the perfect celebratory drink for the holidays.

The Tender Nob                                 Gin Fizz with fresh cranberries

November 2015

The first cocktail on the menu is called Jack Of All Trades. The man behind the drink is Geoffrey Rush from Rickhouse in San Francisco. The spirit forward cocktail uses Calvados Boulard , which is a French apple brandy liqueur, rye whiskey, and Scrappy's Aromatic Bitters , founded by a Seattle bartender Miles Thomas. It's topped of with a spoon of maple syrup and sipped over a large ice-cube. A perfect libation to sip by the fire.

Our second drink is a lovely concoction by the talented Simone Mims from Epicurean Trader in San Francisco. It's made with dark rum, honey syrup and sparkling wine. We're using Bodkin Wines , which is California's first sparkling Sauvignon Blanc. A perfect drink to start welcoming the holidays this season.

Jack Of All Trades                                                     Airmail

October 2015

The first drink is made with top shelf Herradura Tequila and combines it with a hard to find apricot liqueur for an unusual taste combination. It is called the Smash and was put together by Matt Grippo, the bar manager at Blackbird in San Francisco.

Our second cocktail features a combination of Brugal Anejo rum and Cointreau . It is a cocktail put together by PlumpJack 's Josh Thinnes called the Caipirissima, which is a twist on the classic Daiquiri. This tropical cocktail is made of top-shelf ingredients.  And we promise, no slushy ice or paper umbrellas.

Smash                                                        Caipirissima

Check Out Some Past Featured Cocktails
From Our Kickstarter Campaign

Three Eyed Raven Cocktail
Bartender:  Matt Grippo, Blackbird

2 oz. over proof bourbon
2 oz. dark beer
1 1/2 oz. egg white
1 oz. citrus olive oil
1 oz. coffee syrup
pinch of salt
fernet branca

To make coffee syrup, combine a strong brew cup of coffee. Combine 1 ounce of coffee and sugar. Microwave for 90 seconds and cool. Add all ingredients into shaker, dry shake for 10 seconds. Add ice and shake for 15 seconds. Fine strain into chilled coupe and garnish with three drops of fernet branca.

Kentucky Spring Smash

Bartender: Ashela Richardson, Smokestack


4.0 oz. bourbon

1.5 oz. Oleo Saccharum (recipe below)


Lemon Wheel


Peel the rind of 3 lemons, trying to peel only the rind and no pith. Place in a mason jar with 3 oz of sugar. Put the lid on the jar and let sit for 3-5 hours. Once all of the sugar is dissolved, remove the citrus peels.

Remove the lower leaves from one sprig of mint, reserve the crown for garnish. Gently muddle the mint to release aroma, put into the bottom of the cocktail glass, fill with crushed ice. In a mixing glass, add the bourbon and o. saccharum. Fill the glass with ice and stir until well chilled. Strain the cocktail over crushed ice to the cocktail glass. Give a stir to spread the mint leaves. Garnish with two lemon wheels and the crown of the mint sprig.

The Dupont

Bartender:  Darren Crawford, The Devil's Acre


1.5 oz. fernet branca

1.5 oz. sweet vermouth

1.5 oz. lemon juice

1.5 oz. seltzer

1.5 oz. black tea honey syrup - recipe below


To make the black tea syrup, brew an oolong tea bag in a 1/2 cup of water for 15 minutes. Add 1/4 cup honey and 1/2 cup of white sugar and stir to dissolve. Fill a shaker halfway with ice, add all the ingredients and shake for 10 seconds. Strain into an ice filled highball glass. Garnish with a slice of lemon.