2oz Blueberry Eau de Vie
1oz fresh lime juice
1oz lemon
1oz simple syrup
3 dashes Peychaud's bitters

Shake vigorously over ice, serve with ice in rocks glass, lemon twist to garnish.

2 oz. Glendarragh Gin
1 oz. lemon juice
.5 oz. Honey syrup
.5 oz. pear puree

Shake over ice, strain and serve in coupe with lavender sprig to garnish.

1.5 oz. Glendarragh Gin
3 oz. Fever Tree Citrus Tonic

Garnish with a lemon peel, sliced strawberry and rosemary. Serve in a goblet with large amounts of ice.

2 oz. Navy Gin
1 oz. lemon juice
.5 oz. Grenadine
4 oz. soda water

Build in a Collins glass over ice and stir. Garnish with lemon wedge.

1.5 oz. Navy Gin
3 oz. Fever Tree Cucumber Tonic

Garnish with cucumber slices, mint and one grind of black pepper.

Muddle 3 thick-cut slices of cucumber with one large sugar cube and 3 ripped sprigs of mint.

2 oz. Harbor Gin
lime juice

Shake vigorously with ice, strain and serve in a coupe or martini glass up.

1.5 oz. Harbor Gin
3 oz. Fever Tree Mediterranean Tonic

Garnish with Orange Peel, Mint and Blueberries, serve in a goblet with large amounts of ice.

2 oz. Ragged Rum
2 oz. pineapple juice
1 oz. orange juice
.5 oz. lime juice
.5 oz. grenadine

Shake and strain into ice filled highball, garnish with lime.

2 oz. Maine Christmas Gin
2 oz. Fevertree Indian tonic

Garnish grapefruit wedge and black peppercorns.

Heat Cider, add gin, garnish with lemon peel and cinnamon stick.

1.5 oz. Hope’s Edge Gin
1 oz. fresh lime juice
2 oz. ginger beer
dash Angostura bitters

Build in a Collins glass over ice with a lime garnish