Ingredients:Hendrick’s GinSage (USDA Certified Organic)Bitter End Jamaican Jerk BittersRoyal Rose Strawberry/Fennel Simple SyrupDriscoll’s Organic Strawberries- Toasted in a really hot pan, cooled then muddledPerrier Sparkling Natural Mineral WaterPreparation:To a Boston Shaker- take a small handful of your toasted strawberriesMuddle with about two tablespoons of the Royal Rose Strawberry/Fennel Simple SyrupAdd: 2 oz. Hendrick’s GinAdd: 1.5 oz. SageAdd: Ice made Shake well until frostyPour into a funky glass *double strain for clarity*Top with 3 drops of the Bitter End Jamaican Jerk BittersFinish with 1 oz. Perrier Natural Sparkling Mineral WaterGarnish with a Roasted Driscoll’s Strawberry
Warren Bobrow just doesn't stop! He's done it again here, with this mouthwatering summer drink. *Note: to make almond water ice cubes, freeze almond water in an ice cube tray. If you can't find almond water, try making almond milk ice cubes for a creamy substitute.Wilver's Demise (modified to make 1 cocktail)1 1/2 shots absinthe2 tablespoons Royal Rose Strawberry-Fennel SyrupBitter End Thai Bittersalmond water ice cubesseltzer waterStart with a glass. Add almond ice, then Strawberry-Fennel syrup. Add the absinthe. Top with seltzer water, then 3 drops of the bitters. Mix lightly and use a straw to bring the sweet syrup up from...
1 1/2 oz. blended scotch whiskey1/2 oz. aged rum1/2 oz. fresh lime juice1/2 oz. Royal Rose Strawberry-Fennel Syrup1/2 dropper-full Bittercube Jamaican #1 bitterssplash of pear or peach nectarCombine ingredients over ice and shake vigorously. Strain into a chilled cocktail glass.
Recipe by Thursday Happy Hour. Is it me or does this drink look delicious?2 1/2 oz premium gin1 tsp. Royal Rose Cardamom Clove Syrup1/2 oz. Fernet Branca (or sweet vermouth if Fernet rubs you wrong)Juice of 1/4 lemonJuice of 1/4 orange2 dashes Angostura bittersCombine all ingredients to a shaker full of ice, stir swiftly for 30 seconds and pour into a rocks glass with cracked ice. Garnish with a orange or lemon twist.