• 1 Shots Box mini bottle (50ml) of Rum Haven
• 1 egg white
• ½ oz fresh squeezed lime juice
• ¼ oz simple syrup
• 1 tsp minced lemongrass
• ¼ tsp minced Thai red chile (or more if you like spicier drinks)
• Touch of coconut oil (quick flip of the wrist with a thin stream)
• Wedge of lime, thinly sliced lemongrass and thinly sliced chile to garnish

Add first 7 ingredients to a dry cocktail shaker.* Put on lid and shake vigorously for about 1 minute (yay arm workout!). Open shaker, add ice, and shake again for 30 seconds.

Double strain into a glass using the built in cocktail shaker strainer and then pouring that through another more fine mesh strainer. This is important to get all the ice shards out and keep the froth fluffy as well as make sure the lemongrass and Thai chili pieces aren’t floating around in your cocktail. 

Garnish as desired, take a sip, and be transported to the islands of Thailand!

*Do not add ice. A dry shake and important to get the froth.

Recipe Credit: Evan Rothrock

• Raff Distillerie’s Emperor Norton Absinthe
• 1 Shots Box mini bottle (50ml) of  Death’s Door Gin
• ¾ oz St. George Spirit’s Basil Eau de Vie 
• ½ oz freshly squeezed blood orange juice
• ½ oz freshly squeezed lime juice
• ½ oz simple syrup
• One thin round slice of blood orange to garnish

Prepare your glass with an absinthe wash. Pour a touch of absinthe into the glass, swirl it around to coat and discard remaining liquid. Set glass aside.

Add gin, basil eau de vie, blood orange juice, lime juice and simple syrup to a cocktail shaker with ice. Put on lid and shake for about 30 seconds. Pour into prepared glass. Gently float the blood orange slice on top to garnish.

Recipe Credit: Evan Rothrock

If you’ve never had hot buttered rum it’s a simple mixture of batter (recipe below), rum and hot water. Viola! You have yourself a creamy, tasty treat to warm you up as we all endure the rest of this frigid winter!

The recipe below makes a big batch, but it keeps in your freezer for months…and we tend to find ourselves dipping into it a few times a week ? but feel free to cut in half if you don’t want too much temptation around! Yes, it’s that good!

• 2oz aged or dark rum, we like Wright & Brown’s Barrel Aged Rum
• 2 TBS (or more!) Hot Buttered Rum Batter (see below)
• Boiling water to fill the rest of the cup

Put batter into a coffee cup, add rum, top with boiling water.  Add more batter or rum to fit your taste preferences. Add some whipped cream on top if you’re feeling extra indulgent or a cinnamon stick if you’re feeling fancy. Stir, sit back and enjoy!

Hot Buttered Rum Batter

• 1/2 lb. unsalted butter (softened)
• 1/2 qt. vanilla ice cream (softened)
• 1/2 lb. light brown sugar
• 1/2 lb. powdered sugar
• 1 1/2 tsp. ground cinnamon
• 1 1/2 tsp. ground nutmeg
• Dash of ground ginger

Once butter and ice cream are softened (and I mean really, melty soft), mix all ingredients together until smooth.  Transfer to a container to put in the freezer until the batter firms up (but it will always stay soft enough to scoop).

• 1 Shots Box mini bottle (50ml) of Sipsong Spirits Indira Gin
• ½ oz Grand Ten Craneberry Liqueur
• Fever-Tree Tonic Water
• Dash of Cranberry Bitters (we used Seven Stills, but they’re no longer making bitters. Here’s a great alternative you can order online.)
• Wedge of lime and thinly sliced cranberry, if you’re feeling fancy, to garnish

Mix gin & cranberry liqueur, add ice, top with tonic water and add a dash (4-6 drops) of cranberry bitters. Garnish with lime, sip and enjoy!

Recipe Credit: Evan Rothrock

• 1 Shots Box mini bottle (50ml) of Suerte Tequila
• 1 oz Prickly Pear Liqueur (we were lucky to have good friends bring us teotihuacano licor de xoconostle from Mexico, but it’s pretty hard to get in the US)
• 4 drops  Workhorse Rye Pumpkin Bitters
• ½ oz lemon juice
• 1 egg white
• Wedge of lemon

Add egg white, lemon juice, prickly pear liqueur and tequila to a dry cocktail shaker.* Put on lid and shake vigorously for about 1 minute (yay arm workout!). Open shaker, add ice, and shake again for 30 seconds.

Double strain into a glass using the built in cocktail shaker strainer and then pouring that through another more fine mesh strainer. This is important to get all the ice shards out and keep the froth fluffy. 

Dash on the pumpkin bitters, garnish with lemon and enjoy.

*Do not add ice. A dry shake and important to get the froth.

Recipe Credit: Evan Rothrock

• 1 Shots Box mini bottle (50ml) of Suerte Tequila
• Metcalfe’s Blueberry Liqueur  (amount depends on cocktail or shot, below)
• 4 oz Bantam Ginger Beer (alcoholic)
• Squeeze of lime

To make the cocktail version: Mix ¾ oz of blueberry liqueur with tequila and ginger beer. Garnish with lime, sip and enjoy!

To make shot versions: Mix tequila and ginger beer together. Pour ¼-½ oz blueberry liqueur into the bottom of a tall (2oz) shot glass. Slowly pour the tequila/ginger beer onto a spoon held inside the top of the shot glass to gently add the liquid on top of the blueberry liqueur so it doesn’t mix. Garnish with lime…bottoms up!

Recipe Credit: Evan Rothrock

• ½ oz meyer lemon juice
• ½ oz spiced syrup, recipe below
• 2 oz whiskey (we used Corbin Cash Blended Whiskey)
• 2 oz hot water

Stir ingredients together. Garnish with dehydrated lemon slices.

Spiced Syrup

• 12 oz wildflower honey
• 12 oz water
• 4 cinnamon sticks
• 5 star anise
• 6 allspice berries
• Small handful cloves
• Peel from 1 lemon

Bring ingredients to a boil, turn off heat, remove the lemon peel and let sit until cooled.

Recipe Credit: Pied Piper Bar, San Francisco