Recipes

  • Tequila Sundog Sour

    2 oz. tequila (try Don Julio Reposado)

    1 oz. lemon juice


    ½ oz fireweed or cranberry simple syrup




    1 egg white (optional)



    6 drops FPJ Fireweed Bitters


    Fireweed flowers (fresh or dried) or orange twist



    Place all ingredients except flowers in a cocktail shaker with no ice. Dry shake, vigorously, to emulsify egg white. Add ice to cocktail shaker and shake again. Strain into a chilled coupe or cocktail glass. Garnish with flowers or an orange twist.



  • Rose Gold


    1 ½ oz vodka




    ½ oz crème de Cassis



    3 dashes rose water



    4 oz soda water




    5-7 drops Rosehip Bitters


    Wild rose petals



    Stir ingredients in a mixing glass filled with ice. Strain into a highball or rocks glass with fresh ice, and garnish with rose petals.

  • Northern Ginger (mocktail)


    [not pictured]



    Recipe yields approximately 11 servings




    Make this batched-up mocktail in a 2-litre pitcher; in the pitcher, combine:



    - 5 ½ oz simple syrup



    - 5 ½ oz fresh lemon juice


    - 6 cups plus 7 oz ginger ale



    - ½ tsp FPJ Cucumber-Mint Bitters



    - Handful of fresh mint leaves

    Keep the pitcher refrigerated (do not add ice to pitcher). Stir very gently before serving. Pour the mocktail into tall glasses filled with ice, and garnish each with several mint leaves.



  • Scorpion

    This tiki cocktail is a circa-1946 Trader Vic recipe, and there are a multitude of variations if you look around… It is well-known for being served in a large, volcano-styled bowl, with a multitude of straws, but this version makes one serving and is thus more pandemic-friendly. Even better, you can splash a little overproof rum onto the drink and light it on fire before serving it! I have a played with the ratios a tiny bit, and I’ve added Solstice Bitters to balance some of the sweetness from the OJ and orgeat. It is pictured here in a tiki cup that embodies my feelings toward 2020, and with this, I bid last year farewell!



    2 oz white rum



    2/3 oz Cognac



    1 2/3 oz orange juice



    1 oz lemon juice



    2/3 oz orgeat syrup



    10 drops FPJ Solstice Bitters



    Several sprigs of fresh mint, or edible flowers




    Add all liquid ingredients to a cocktail shaker filled with ice, and shake well. Strain into a tiki mug or highball glass filled with ice. Garnish as wildly as you like, and serve with a tiki-themed swizzle stick and a straw.