Base Spirit: Gin
Meyer Lemon 209 Gin Sour
Sponsor: No. 209 Gin
2 oz. Meyer lemon-infused 209 Flagship Gin
1 oz. Meyer lemon juice
0.75 oz simple syrup (1:1 ratio)
Assemble ingredients in a mixing glass with ice, and stir to combine. Strain cocktail into an ice-filled rocks glass. Garnish with a lemon wheel and bay leaves.
Sponsor: GT’s Kombucha
3 oz. GT’s Sacred Life Kombucha (coconut water, ginger, and blue spirulina)
3 oz. Sipsmith Gin
2 oz. cucumber/honeydew melon/aloe syrup
1 splash prosecco
Assemble ingredients in a mixing glass with ice, and stir to combine. Garnish with mint spring and lime and stir well.
Base Spirit: Vodka
Sponsor: NEFT Vodka
1.5 oz. NEFT Vodka
0.75 oz. lime juice
0.5 oz. lavender-reduction simple syrup
2 dashes orange flower water
2 slices cucumber
Add the ingredients together and shake. Add a single block of ice, then garnish with silver flakes.
Sponsor: Humboldt Distillery
1.5 oz. Humboldt Distillery Organic Vodka
0.5 oz. fresh grenadine*
1 oz. pineapple juice
1 splash sparkling water
Pour grenadine into an empty glass. Add ice, pineapple juice, and vodka, in that order. Top with a splash of sparkling water and lime garnish.
*To make fresh grenadine, dissolve two parts sugar into three parts hot pomegranate juice.
Base Spirit: Bourbon/Whiskey
Seville Orange Old-Fashioned
Sponsor: Straight Edge Bourbon
2 oz. Straight Edge Bourbon
0.25 oz. Monin Winter Spice Syrup
4 dashes Seville orange bitters
Seville orange zest
Assemble ingredients in a mixing glass with ice, and stir to combine. Strain cocktail into an ice-filled rocks glass. Garnish with Seville orange zest.
Crank It to 11
Sponsor: Blackened American Whiskey
Mixologist: Greg Mayer via Shaker & Spoon
1 small pile hickory wood chips
1.5 oz. Blackened American Whiskey
0.25 oz. Filthy Black Cherry syrup
4 dashes Bittercube Cherry Bark Vanilla Bitters
1 Filthy Black Cherry
Place the pile of wood chips on a nonflammable surface and use a torch or long match to light them. Immediately place a rocks glass inverted over them to trap the smoke. Set the smoked glass right-side up on top of a speaker. Add the whiskey, cherry syrup, bitters, and 1/2 oz water to the glass, then play loud music—using the bass to start the incorporation of the drink—through the speaker for 20–30 seconds. Place a large ice cube in the glass and stir for 5 seconds. Add the cherry to the drink and serve.
Fibonacci on the Fritz
Mixologist: Chelsea Santos via Shaker & Spoon
2 oz. Balcones Baby Blue whiskey
1 oz. Shaker & Spoon cardamom-apple-maple syrup
0.25 oz. lemon juice
0.25 oz. orange juice
3 dashes black walnut bitters
Add all the ingredients to a shaker. Fill the shaker with ice cubes and shake vigorously until it’s ice-cold and shows frost on the outside (15–30 seconds). Double-strain the shaker’s contents into a chilled coupe (without ice), and serve.
Hygroscopy ’til You Droppy
Sponsor: J. Rieger & Co.
Mixologist: Andrew Olsen and Ryan Maybee via Shaker & Spoon
1.5 oz. J. Rieger & Co. Kansas City Whiskey
0.75 oz. Shaker & Spoon winter cordial
0.75 oz. lemon juice
2 oz. Cock’n Bull Ginger Beer (approx.)
1 spritz spearmint oil or fresh mint sprig
Add the whiskey, cordial, and lemon juice to a shaker. Fill the shaker with ice cubes and shake vigorously until it’s ice-cold and shows frost on the outside (15–30 seconds). Strain the shaker’s contents into a Collins glass over fresh cubed ice, then top with about 2 oz. of ginger beer. Add a spritz of spearmint oil or a fresh mint sprig if desired, and serve.
Base Spirit: Brandy
Buena Onda Punch
Sponsor: Frisco Brandy
2 oz. Frisco Brandy
2 oz. pineapple juice
1 oz. coconut water
Ginger beer float
Combine the first three ingredients with ice in a shaker. Shake and strain over ice. Garnish with ginger beer and roasted pineapple.