Recipe Library

An almond-marzipan liqueur from benzaldehyde and vanilla on a brandy base, sweetened to ~22% ABV.

The Venetian aperitivo: bittersweet Aperol and sparkling wine, topped with soda over ice.

A savory brunch classic: vodka and tomato juice sharpened with lemon and salt.

A balanced cola: citrus-spice essence in ethanol, a 60-Brix syrup with phosphoric acid, caffeine, caramel color and preservative, thrown 1:5 with carbonated water.

A balanced cola: citrus-spice essence in ethanol, a 60-Brix syrup with phosphoric acid, caffeine, caramel color and preservative, thrown 1:5 with carbonated water.

Tequila, orange liqueur, simple syrup and lime (citric acid + water), shaken over ice. The melt adds ~30% water, landing it near 18% ABV.

A rich, dark coffee liqueur: spirit infused with coffee and vanilla at full strength, sweetened heavy to ~20% ABV.

A tart, blush vodka cocktail: citron vodka, orange liqueur, cranberry and lime.

A smooth vanilla cream soda rounded with ethyl maltol and a whisper of caramel.

A cooling peppermint liqueur on a neutral base, sweetened heavy, at full mint strength.

The platonic rum sour: white rum, fresh lime and simple syrup, shaken cold.

Fresh apple juice fermented dry to ~6% ABV — apple sugars to alcohol, lightly tart.

Cold, clean and spirit-forward: gin kissed with dry vermouth and stirred.

The definitive highball: gin lengthened with quinine tonic over ice.

A crisp, dry ginger ale: warming ginger and zingerone lifted with lemon and lime.

A candy-sweet purple grape soda built on methyl anthranilate's foxy 'grape' note.

A DIY triple sec: neutral spirit infused with sweet- and bitter-orange oils at full strength, then sweetened to a bright ~28% ABV liqueur for mixing.

A bright, clean lemon-lime soda with a citrus-buffered tang.

Southern Italy in a glass: neutral spirit steeped with lemon peel oil, then sweetened and softened with syrup to ~27% ABV. Carries a true, intense lemon-oil load — sipped chilled or mixed, not drunk by the glass.

The tiki benchmark: aged rum, orange liqueur, lime and almond orgeat.

A spirit-forward classic: rye whiskey and sweet vermouth bound with aromatic bitters.

A tall, minty Cuban highball: white rum, lime and sugar lengthened with soda.

Vodka, spicy ginger beer and fresh lime, served long over ice.

Equal parts gin, bitter aperitivo and sweet vermouth — bracing and bittersweet.

The original cocktail: whiskey gently sweetened and seasoned with aromatic bitters over a little water.

A bold, sweet orange soda — cold-pressed orange and mandarin over a citrus tang, emulsified for a cloudy pour.

An extract pale ale: malt extract wort fermented to ~5% ABV, with a touch of hop aroma oil (suspended with gum arabic) under its GRAS cap. ~75% attenuation.

A blended tropical classic: white rum, pineapple juice and cream of coconut.

A creamy, spicy root beer: wintergreen and anise over vanilla and licorice, colored with caramel and lightly preserved.

A long, refreshing gin sour lengthened with soda.

A dry, quinine-bittered tonic with a citrus edge, carbonated hard. Quinine sits under the 83 ppm cap.

Honey must fermented to a strong, off-dry mead (~12% ABV). High honey load, ~80% attenuation.

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A balanced sour: bourbon, fresh lemon and simple syrup, shaken.