This month's Lavender Yuzu Lift, has us venturing into Spring with crisp vodka and the refreshing aromas of lavender, yuzu and lemon. And in case it you need a little zing to wake you up, we've added a smoked sea salt, lemon rim.
And, because it's March after all, we're celebrating Irish whiskey! An easy pour-over creates a fantastic cup of coffee as the base of this classic cocktail, then we add Irish whiskey and a little dose of vanilla and condensed milk.
This month’s theme is layering...flavors AND colors. Our Sailor’s Rum Punch is a perfect combination of spiced rum, pineapple nutmeg shrub, smoked citrus and a little sparkle.
Subscribers will also receive our Butterfly Gin Fizz with gin, beautiful and bright blue butterfly pea flower, honey, lemon and a foamy layer on top.
Not a Bloody Mary, but a Bloody Maria made with tequila and one of the tastiest Bloody Mary mixes we’ve ever had along with two types of olives in brine and hickory smoked sea salt for the rim.
Our subscribers will also enjoy the Rye Ginger Old Fashioned, a perfect cozy evening sipper. A hint of ginger syrup and chocolate bitters complement the warm, vanilla notes and slightly sweet flavor of your whiskey. The candied ginger garnish is an additional treat.
Celebrate the season with spiced cranberries, bourbon, apples, pears, chicory and more. This month’s cocktail kit offers two winter-inspired drinks perfect for enjoying at home.
The Spiced Winter Martini blends vodka, spiced cranberry, and a dose of chai.
Our Holiday Whiskey Sour packs in flavor and an appropriate dose of holiday spirit with bourbon, apple, pear and chicory pecan bitters.
Included in this month's box: A Peak Spherical Ice Tray!
Also featured this month:
Our Holiday Gin + Tonics with El Guapo Tonic Syrup and Fee Bros. Orange Flower Water.
And the Citrus-Passion Tiki Mule. A delicious combo of spiced rum, bourbon, Q Tropical Ginger Beer and Portland Soda Co.’s Citrus Passion syrup. You’ll forget it’s not summer!
Subscribers can join us on Thursday, November 17 at 5:00PM PST/8:00PM EST for a virtual cocktail-making session with our in-house bartender, Kyle Wright!
We’re diving into the Halloween spirit all month with two spooky cocktails. The Ghoulish Kiss is a tart, spirit-forward cocktail featuring vodka, grapefruit elderflower and pomegranate.
Our next cocktail, the Witches Brew Margarita, combines hibiscus infused tequila with lime and agave and a spooky black sea salt rim.
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.
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.
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.
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!
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.