1 ½ oz. Don Julio Blanco tequila
1 oz. Fresh lime juice
3 rose petals
¾ oz. Rose syrup ¾ oz. Stirrings All Natural Peach Liqueur
Hibiscus and Rose Salt
Fuse hibiscus and rose salt together in a small plate. Coat the edge of a glass with lime juice and slowly dip into the rose hibiscus salt mix. Combine cocktail ingredients together with ice and shake lightly, strain and pour over large ice cubes in the coated glass. Top with rose petals for garnish.
3.75 oz. Ginger Ale
2 dashes Angostura aromatic bitters
1 oz. WhiskeyGarnish
Smoke + Spice Rimmer Garnish
Bourbon Barrel Wood Chip
Chill Rocks Glass by placing in fridge or freezer or by filling with ice water and setting aside for 5 minutes (optional). Light the Bourbon Barrel Wood Chip, and place into the shaker. Screw cap back on to extinguish the flame. While the Mason Shaker is filling with smoke, remove Rocks Glass from freezer or empty water. Place the Smoke + Spice Rimmer onto a plate and roll the rim of the Rocks Glass into the spice blend. Uncap the Mason Shaker and place the rimmed Rocks Glass on top of the vent—releasing the smoky aromas into the glass. Flip Rocks Glass back over and add measured amount of ginger ale (half can). Then, float Angostura bitters on top. Add ice to Rocks Glass (and whiskey, if desired) and garnish with wood chip.
1¾ oz. Belvedere Unfiltered vodka
½ oz. Pierre Ferrand Dry Curaçao
½ oz. earl grey tea syrup¾ ounce lemon juice
Pinch of sea salt
1 egg white
Garnish: 2 dashes orange bitters
Spray of orange blossom water
Dry shake all ingredients without ice. Shake once again with ice and strain up into a coupe. Garnish with orange bitters on top and a light spray of orange blossom water.