Cocktails & Recipes

modern classics and signature creations
tart and lively

Boston Tea Derby

2 oz. Ship’s Bell Bourbon
3/4 oz. fresh brewed black tea
1/4 oz. simple syrup
8 mint leaves


Muddle mint with simple syrup in a shaker tin, add Ship's Bell, black tea and ice then shake. Strain into an ice filled glass and garnish with a mint sprig.

Boston Tea Derby cocktail in a highball glass filled with ice, garnish with mint on a wood table at a leather booth.
Image of the B&B Fizz cocktail, a blackberry and basil gin flip. Seen in a rocks glass the deep purple drink has a head of foam from the egg white.
a silky refresher

The B&B Fizz

2 oz. Southwick's American Gin
1/2 oz. Fresh squeezed lemon juice
1/2 oz. Simple syrup
1/4 oz. Egg white (or aquafaba)
Fresh basil & blackberries

Muddle 3 to 4 blackberries & 3 to 4 basil leaves with simple syrup and lemon juice in shaker tin.
Add gin and egg white then dry shake for 30 seconds. Add ice and shake until chilled.
Pour into a highball or rocks glass with fresh ice and garnish with a fresh blackberry & basil leaf.

the perfect low abv summer sip

Strawberry Blond

2 oz. Veritable Limoncello
1 oz. Sancerre (or other dry) white wine
Fresh strawberries and a lemon wedge

Muddle two strawberries with the juice of one lemon wedge (~1/2 oz.) and a teaspoon of sugar in a mixing glass. Transfer everything to a tulip glass or champagne flute then top with ice, Limoncello and Sancerre.

Image of the strawberry blond cocktail made using Veritable Limoncello, fresh strawberries and white wine and served in a whine glass garnished with a strawberry heart
Image of Cafe Cabana cocktail, a tiki style cocktail using rum, coffee liqueur, velvet falernum, espresso, pineapple juice, cream of coconut and lemon juice. Served in a tulip glass with pineapple leaf garnish.
a tropical Espresso Martini

Café Cabana

1 oz. Real McCoy 3 Year Aged Rum
1/2 oz. Veritable Coffee Liqueur
1/4 oz. John D. Taylor's Velvet Falernum
1 oz. Fresh brewed espresso (or cold brew concentrate)
3/4 oz. Pineapple Juice
1/4 oz. Cream of coconut
1/4 oz. Lemon juice

Combine all ingredients with cubed ice & shake until very cold. Strain and serve up in a large coupe with a pineapple leaf garnish.