bitter sweet symphony mud puddle and campari cocktail

Bittersweet Symphony

This Mud Puddle and Campari cocktail is balanced with a delicious stout syrup, creating a dusted cocoa like cocktail. And don’t forget the egg white— it brings the silky texture and fluffy foam. Definitely worth the extra shake.

Combine all ingredients in a shaker tin without ice. Vigorously dry shake (no ice) for at least 30 seconds. Add ice to the tin and shake for an additional 15 seconds. Strain into a martini or coupe glass.

*Stout Syrup: Pour 500ml (16 oz) stout into a sauce pan and bring to a simmer (we used Ferment Imperial Stout). Simmer beer until it has reduced by half, down to 250ml (about 8 oz). Combine with 125 ml (about 1/2 cup) white sugar and 125 ml (about 1/2 cup) dark brown sugar. Stir to dissolve. Stout syrup can be enjoyed for up to two weeks if refrigerated.

mai tai with spiced rum float

Spiced Mai Tai

We think you’ll love this Mai Tai with hints of cinnamon and nutmeg from the spiced rum float.

pink rhubarb daiquiri cocktail

Rhubarb Daiquiri

This pink tropical cocktail makes it easy to pretend your poolside. Tart and refreshing, our rhubarb daiquiri tastes as good as it looks. 

Sailor’s Cup

When you need that extra kick to hit the high seas, this cocktail will put some wind in your sails.

zombie tiki cocktail

Zombie

Smooth and fruity, this old school tropical drink is so tasty you might not know it’s on the strong side.

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