an original of mine. With Valentines Day creeping up this could be a cocktail to share (if you make two 😉) or saved for warmer days. It starts with aroma of lemon 🍋 which transitions into lemonade. Once the palate is acclimated the sweet tea and cherry 🍒 take over for a refreshing ice tea vibe. 😋 Cherry Ice Tea 2 oz (60ml) Cherry Gin 1 oz (30ml) Tea Liqueur 1 oz (30ml) Fresh Lemon Juice 2 dashes Tea Bitters Lemon Wheel and Cherry

My take on a clarified pina colada. I actually split based it with a toasted coconut infused Bacardi and a non-deodorized coconut oil washed cognac. I made an acid adjusted cryo-concentrated pineapple juice, sweetened it with a tepache, and clarified it using full fat coconut milk.

an original of mine. A balanced sweet and spicy was the goal here. This particular jalapeño liqueur is bright with fresh pepper flavour without sweetness. Like eating the pepper fresh from being picked. Quite happy with the results. A hint of smoke, spice and savouriness on the aroma. The sip starts with savoury roasted agave, caramel, vanilla, rosemary, roast meat, then transitions to fresh peppers as the capsicum start to tickle. More salt and pepper with subtle glazed bbq and oak on the finish. 😋 Now I know, other than the tequila and agave nectar, it could be hard to find the ingredients if not local. But if you are and want a little heat right now well worth finding the bottles. Alternatively you could infuse vodka or tequila with fresh jalapeño. Use a few drops of salt solution, a dash of mezcal. Would still be a great drink. Jalapeño Old Fashioned 2 oz (60ml) Añejo Tequila ¾ oz (22.5ml) Jalapeño Moonshine (unsweeten) ⅓ oz (10ml) Agave Syrup Undiluted 2-3 dashes Bacon Bitters 1 dash Smoke Bitters

2.0 oz Browned butter infused bourbon. (B.B.B) 0.70 oz maple syrup. 0.70 fresh lemon juice. BBB. Add 160 grams of unsalted butter to a large sauce pan, heat on medium heat until dark brown. ( black spot at the bottom will form which are fine) In separate container add 1L of bourbon and pour hot butter in it. Let it sit for 5 hours while mixing it around whenever you can. Freeze overnight and strain through a coffe filter when you take it out of the freezer. Maple syrup old fashioned work really well with the BBB too!

2.0 oz añejo tequila. .75 oz jala basil syrup .5 oz cointreau 0.25 oz fresh lime juice. Jala basil syrup: ( 3/4 gallon) 1200 g sugar 2000 g lime juice 40 g Thai chilies 60 g Serrano peppers 440 g basil leafs no stems Bring lime juice and sugar to simmer, add peppers and basil, let cool down, strain. Basil salt. Ground up dehydrated basil and mix with same amount of salt.