Ingredients:4 Shots Death’s Door Gin2 Shot glasses of freshly squeezed lemon juice2 Tablespoons of Royal Rose Lemon/Lavender Simple Syrup3-4 drops (per drink) of Bitter End Curry BittersCoconut water ice (freeze coconut water in an ice cube tray 50/50 with water filtered in the Mavea Water system pitcher)Preparation:Prepare your lemonade in the manner you preferAdd 2 Tablespoons of Royal Rose Lemon/Lavender Simple Syrup or to tasteAdd 6-8 drops of Bitter End Curry BittersShake and strain into a tall glass with a couple cubes of the coconut water/Mavea Water ice
2 oz. blended Scotch whisky3/4 oz. Royal Rose Ginger Lime Syrup1/2 oz. fresh lime juice4 oz. soda water
Shake Scotch, syrup, and lime juice with ice and strain into a Collins or highball glass filled with ice. Top with soda water and garnish with a lime wedge.
A lovely riff on a margarita. Typically made with grenadine syrup, we use our Raspberry Syrup here with delicious results.
2 oz. tequila blanco3/4 oz. fresh lime juice3/4 oz. Royal Rose Raspberry Syrup3-4 dashes bitters
Combine ingredients and shake. Strain into a rocks glass filled with ice and garnish with a lime wedge.
1 3/4 oz. Barbancourt Special Reserve aged rum1 egg1/2 oz. Royal Rose Cardamom-Clove Syrupa few drops of real maple syrupDry shake the egg and syrups for a minute; add the rum and several ice cubes. Shake vigorously. Strain and top with freshly grated nutmeg or cinnamon.
