SPRING SIPS

Spring’s Kiss

1.5 oz. 135° East Gin .75 oz. grapefruit juice .5 oz. lemon juice .75 oz. cucumber simple syrup .25 oz. Suze liqueur rosemary sprig

➜ Combine rosemary sprig & simple syrup in shaker. Muddle. Add all ingredients into shaker with ice. Shake to combine. Double strain into glass over ice ball. Garnish with rosemary.

photo by @Gastronomcocktails

Strawberry Samurai

2 oz. Hatozaki Whisky 1 oz. strawberry syrup .50 oz. rice wine vinegar .25 oz. Strega 3 drops cardamom bitters

➜ Combine all ingredients in shaker with ice. Shake to combine. Strain into glass.

photo by @Gastronomcocktails

Spring SIPS

Death’s Door Gin & Tonic

1.5 oz. Death’s Door Gin premium tonic

➜ Pour Death’s Door Gin over ice into glass. Add Premium tonic water to fill. Garnish with orange wheel and mint sprig.

ITALIAN PALOMA

1.5 oz. Espanita Reposado

Tequila 1 oz. Aperol 0.5 oz. fresh Grapefruit Juice 0.5 oz. Agave Syrup 0.5 oz. fresh Lime Juice 6 Basil Leaves splash club soda

➜ Prepare agave syrup by diluting agave nectar with water in 1:1 ratio. In a Boston shaker, muddle together 6 basil leaves with agave nectar & freshly squeezed lime juice. Add Espanita Reposado tequila, Aperol, freshly squeezed grapefruit juice & ice. Shake vigorously. Place large ice ball or large hand cut ice cube into highball glass. Strain the cocktail through a fine mesh strainer into a highball glass. Add a small splash of club soda to finish the drink and gently stir to combine. Garnish with a basil leaf.