the world’s
finest sipping
tequila

Shake all ingredients vigorously with ice until chilled and frothy, and serve in a rock glass over a large rock. Zest and garnish with an orange peel.

Prepare highball glass first. With half an orange, coat half the rim of the glass with juice, then coat with desired salt rim. Shake first four ingredients vigorously together with black pepper. Pour cream soda into glass over crushed ice, then add in remaining shaken ingredients over top.

Stir all ingredients in a highball glass with ice until chilled. Garnish with a mint sprig with powdered sugar.

SHAKE INGREDIENTS WITH ICE AND SERVE IN HIGHBALL OR WINE GLASS. GARNISH WITH AN EDIBLE ORCHID OR FRESH MINT + (2) DASHES OF ANGOSTURA.

STIR INGREDIENTS IN A MIXING GLASS, AND SERVE IN A ROCKS GLASS WITH LARGE ICE CUBE. GARNISH WITH A LEMON/GRAPEFRUIT TWIST OR THREE ESPRESSO BEAN

*COFFEE SYRUP – MAKES 1 QUART
1 PINT: COLD BREW COFFEE CONCENTRATE
1 PINT: DEMERARA SUGAR
BLEND UNTIL THE SUGAR HAS COMPLETELY DISSOLVED. REFRIGERATE FOR UP TO THREE WEEKS.

ADD ALL INGREDIENTS OVER A LARGE ICE CUBE, STIRRING FOR ABOUT 45 SECONDS OR UNTIL DESIRED LEVEL OF DILUTION. GARNISH WITH LEMON AND ORANGE ZESTS AND SQUEEZE PEELS OVER THE GLASS TO RELEASE THE OILS.

* TO MAKE SALTED CARAMEL SYRUP:
16OZ HOT WATER
2 CUPS CASTER SUGAR
1 TABLESPOON MALDON SEA SALT
STIR UNTIL COMPLETELY DISSOLVED

ADD ALL INGREDIENTS TO SHAKER. “DRY” SHAKE WITHOUT ICE FIRST TO EMULSIFY THE EGG WHITE. ADD ICE AND SHAKE AGAIN. DOUBLE STRAIN INTO A CHILLED GLASS. GARNISH WITH AN EDIBLE FLOWER.

* TO MAKE HIBISCUS SYRUP
16OZ HOT WATER
2 CUPS CASTER SUGAR
1 CUP DRIED HIBISCUS FLOWERS

ADD ALL INGREDIENTS TO SAUCEPAN AND BRING MIXTURE TO A BOIL. WHEN BOILING, REMOVE FROM HEAT AND STIR UNTIL SUGAR DISSOLVES. ALLOW TO COOL FOR 20-30 MINUTES. STRAIN OUT SOLIDS AND DISCARD USED HIBISCUS FLOWERS. BOTTLE SYRUP AND STORE IN THE FRIDGE FOR UP TO 1 WEEK.

ADD ALL INGREDIENTS TO WINE GLASS OVER CRUSHED ICE AND GARNISH WITH FRESH BERRIES, LEMON AND ORANGE SLICES AND MINT SPRIGS