• 1 ½ oz gin (let it steep with some loose leaf masala chai while I worked on the rest of the ingredients)

• 1 oz freshly steeped chai sweetened with a little honey

• ½ oz Poli Miele Honey Liqueur

• ½ oz apricot liqueur

• ¾ oz fresh lemon juice

• ½ oz coconut syrup

• ½ oz egg white

Garnished with angostura bitters, loose leaf chai, and a star anise.

1.5 oz Blanco Tequila.5 oz Elderflower Liqueur.5 oz Blue Curacao.75 oz Lime Juice1 Egg WhiteShake with ice, strain into a rocks glass, garnish with a dehydrated orange wheel, pretend this last week never happened.

THE KEY TO MY LIME PIE

1 oz Gin (Citrus heavy preferred)1 oz Light rum1/4 oz velvet falernum1 oz lime juice (key lime if possible)1 oz Graham cracker syrup1 tsp Greek yogurt2 strips lime peelAdd all ingredients to shaking tin

Dry shake for 30 sec.

Add ice and shake for 15-20 sec.

Double strain into a coupe glass

It’s a similar build to an aviation for my cocktail bar called Wild Child out here in Shawnee, Kansas.

2 oz Opihr Gin .5 oz Giffard Strawberry .25 oz Tempus Fugit Violette .75 oz Lemon Juice .25 Simple .25 Aquafaba

Garnish is sugar paper printed with edible ink. Glassware is the 6.4 oz Flavor Blaster brand which is just a bigger version of the Savage Pony glasses by Nude.

Cheers.

Dark 'n' Stormy

2 oz. Dark rum (split 2:1:1 Cutwater Bali Hai Dark Rum, Planteray OFTD, and Hamilton 86)0.5 oz. Lime juice5 oz. Fever Tree Ginger Beer