THE COCKTAILS
Boston Tea Derby cocktail in a highball glass filled with ice, garnish with mint on a wood table at a leather booth.

- tart and lively -

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.
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 -

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.
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

- the perfect low abv summer sip -

2 oz. Veritable Limoncello
1 oz. Sancerre (or other dry) White Wine
2 Strawberries
1 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 Cafe Cabana cocktail, a tiki style cocktail using rum, coffee liqueur, velvet falernum, espresso, pineapple juice, cream of coconut and lemon juice.

- a tropical espresso martini -

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.