Smoky Rye Smash

In this spiced spin on a classic cocktail, pomegranate molasses and smoked cinnamon maple syrup take the place of the traditional fresh lemon juice...

Poached Chicken Breast

I think poached chicken is underrated (except of course the Hainanese variety with gets plenty of acclaim). It's the perfect topping for a salad, a...

Spring Tonic

I infuse Old Tom gin with our Curcumade blend to add earthiness and a subtle spice, then combine it with tonic and Kumquat Compote for a refreshing...

"Chopped Liver" Two Ways

Chopped liver is a beloved classic from high holidays and family gatherings like Passover to sunny picnics with bread and cheese. This is Lior’s mo...

Palabra Patagónica

This cocktail uses a unique liquor from Chile called Träkál, a brandy distilled from apples and pears and flavored with indigenous Patagonian herbs...

Gin Sonic

The Gin Sonic is a variation of the traditional G&T that's popular in Japan, replacing half of the tonic with seltzer (hence sonic). I winteriz...

Horchata

Originating in North Africa, this beverage has many regional variations, primarily in Spanish-speaking countries. My version uses our Sri Lanka ble...

Winter Old Fashioned

An Old Fashioned is one of the simplest cocktails, bitters, sugar, and spirit. I make a syrup with our Reims N39 blend and orange peel (which suppl...

Cranberry Gin Fizz

This gin cocktail uses a spiced cordial I make from cranberries (it's an older recipe from 2017!). The Sri Lanka blend lends great depth, and makes...

Soixante Quinze (French 75)

This version of the classic French 75 cocktail (Soixante Quinze is French for seventy-five), uses simple syrup infused with our Mishmish N.33 blend...

Jet Pilot Cocktail

Most of my recipes are as simple as possible, but them some, like this wonder, defy my attempts. Tiki-style in that the drink uses multiple rums, b...

Falernum

A spiced tonic of Caribbean origin, falernum is richly textured, and redolent of clove, lime, and almond. It's quite lovely on its own over ice, bu...