Cocktail Recipes

The Art of Eye Contact

Creamy orange notes run wild in this cocktail with rich sugar, fresh blueberries and lime. It’s given a subtle zing from a whisper of rich Modena balsamic vinegar, making it the perfect companion for a pre-dinner get together with the other members of your quarantine pod. 

2 oz Tazo Wild Sweet Orange Tea, brewed per box instructions

1 oz Lime

1 oz Simple Syrup

Bar spoon Modena Balsamic Vinegar

Handful Blueberries, muddled

Orange Peel x2

  1. Muddle blueberries well into syrup in the bottom of a cocktail shaker tin.
  2. Add tea, lime, balsamic vinegar, and one orange peel to the shaker tin without ice. Dry shake (without ice) for about 30 seconds.
  3. Add ice. Shake well for another 30 seconds.
  4. Double strain into a coupe glass, careful to remove all blueberry solids from the mixture.
  5. Garnish with an orange peel expressed over the surface of the cocktail and enjoy!
Cocktail Recipes

Mezcal Last Words

The flavors of the Chartreuse and almond of the Luxardo bring out the savory notes of the mezcal. To enjoy a traditional Last Word, simply use gin instead of mezcal!

3/4 oz Mezcal

3/4 oz Green Chartreuse 

3/4 oz Luxardo Maraschino 

3/4 oz Lime 

1. Combine all ingredients in a cocktail shaker tin with ice. 

2. Shake well, about 30 seconds. 

3. Double strain into a coupe glass. Garnish with a Luxardo cherry if desired, and enjoy!

Justice, Upright

This take on a Mezcal Last Word uses a blueberry shrub to play with the sugar and acid parts of the cocktail, boosting the undertones of the Pasubio Amaro and leveling the smokey flavor of the mezcal. 

2 oz Mezcal

1 oz Blueberry Shrub

1 oz Lime

3/4 oz Pasubio Amaro

1/2 oz Luxardo 

1/2 oz Green Chartreuse 

3 dash Angostura 

1. Combine all ingredients in a shaker tin with ice. 

2. Shake well, about 30-40 second. Be sure to shake this cocktail well to break down the heavy shrub component. 

3. Double strain into a coupe glass. Garnish with a rosemary sprig and an optional spritz of mezcal and dash of angostura. 

Blueberry Shrub

1 cup Apple Cider Vinegar

1 cup Granulated Sugar

1 Teaspoon Vanilla

1 package (standard pint) Blueberries 

  1. Combine vinegar and sugar in a saucepan on medium-high heat.
  2. Bring to a light boil as you whisk sugar until it dissolves. Add blueberries and allow to simmer until slightly reduced, about 10 minutes.
  3. Remove from heat and allow to cool completely. Strain out the solids and add vanilla. Keep refrigerated when not in use! Stores up to one month. 
Cocktail Recipes

Blueberry (Mock) Mojito

Mint. Sugar. Seltzer. Fruit.

It’s hard to get more refreshing than a fruity mojito. Modeled after one of the most popular cocktails for summer drinking, this non-alcoholic mojito uses rich Demerara sugar to mimic the flavor of rum with a tangy blueberry-lemon puree to create a mojito even more refreshing than the original.

2 oz black tea, brewed per instructions

3/4 oz lime

1/2 oz blueberry-lemon puree

1/2 oz rich Demerara sugar syrup (2:1)



  1. Gently smack mint and roll between the palms of your hands to release mint oils. Do not muddle! muddling often mangles the mint beyond repair, bringing the bitter and swampy qualities of the herb out instead of the aromatics. Add to the bottom of a Collins glass.
  2. Pour sugar syrup over mint. Gently use a muddler to lightly press herb oil into the sugar. Again, do not muddle and tear the leaves.
  3. Add tea, blueberry-lemon puree, and lime to a cocktail shaker tin with ice. Shake well.
  4. Pack Collins glass with crushed ice on top of mint and sugar. Pour cocktail over ice. using a bar spoon, swizzle to combine.
  5. Top with a generous pour of seltzer and another sprig of mint and enjoy!

Blueberry-Lemon Puree

1 cup blueberries

3/4 cup granulated sugar

1 lemon, zested

  1. Combine all ingredients into a blender. Process until completely liquified.
  2. Press through fine sieve to remove and berry solids. Discard.
  3. Store puree chilled for up to 10 days.