PREPARATION

Combine all ingredients in an ice-filled shaker and shake vigorously. Strain into a sour glass or over ice, garnish with a lime wheel and serve.

PREPARATION

In a small measuring cup, mix together the bourbon and peach preserves. Fill 2 rocks glasses with ice and pour bourbon mixture over ice equally into each glass. In the same measuring cup, combine tea and lemon juice. Pour into glasses. Serve immediately.

PREPARATION

• Combine all ingredients in a shaker filled with ice, then strain into a rocks glass with a large cube.

PREPARATION

In a shaker, combine the pickled peach slice and brandy. Muddle until the peach breaks down, then add the pickled peach brine, ginger liqueur and bourbon. Fill the shaker with ice, shake until chilled and strain into a coupe glass. Top with the squeeze of lemon juice and garnish with the lemon twist.

PREPARATION

• In a small saucepan over medium heat, combine the sugar and water. Stirring constantly, bring to a gentle boil, then stop stirring and reduce the heat to low. Let simmer 15 minutes, then remove from heat. As the syrup cools, stir in the peppermint extract. 

• Pour the syrup into a gift bottle and seal tightly.

PREPARATION

Combine all ingredients in a bowl and stir. Spoon into a decorative jar.

PREPARATION

• Pour the asparagus brine into a coupe glass, swirl and discard.
• In an ice-filled shaker, combine the vodka, pearl onion brine and olive brine. Shake 10 seconds and strain into the coupe glass.
• Wrap the pickled asparagus inside the glass and garnish with the pearl onions and olive.

PREPARATION

• In a small saucepan over medium heat, combine the sugar and water. Stirring constantly, bring to a gentle boil, then stop stirring and reduce the heat to low. Let simmer 15 minutes, then remove from heat and let cool.
• Pour the syrup into a gift bottle, then add the vanilla bean and seal tightly.

PREPARATION

In an ice-filled shaker, combine the gin, velvet falernum, elderflower liqueur, lime juice, 1 sprig dill and 1 slice English cucumber. Shake vigorously 20 seconds, then strain into an ice-filled highball glass. Garnish with the remaining cucumber slice and dill sprig.