MIXOLOGY


Our mixology team is available to create custom cocktails, menus and unique cocktail libations. 

Here are just some of the recipes from our growing library of simple to complex cocktails. 

Request your custom cocktail experience


CRAFT COCKTAILS

HAMMOCK HOPPER   1.5 oz PAU Maui Vodka .5 oz dry vermouth  .25 oz Kalani Coconut  .25 oz simple syrup  .75 oz lime juice  .75 oz cucumber juice  2 dashes of orange bitters  Combine all ingredients into a shaker tin and shake vigorously for 8 seconds. Fine strain into a Collins glass with a Tajin rim. Add ice to the top and garnish with two cucumber wheels.   Styled: @thesocialsipper

HAMMOCK HOPPER
1.5 oz PAU Maui Vodka
.5 oz dry vermouth
.25 oz Kalani Coconut
.25 oz simple syrup
.75 oz lime juice
.75 oz cucumber juice
2 dashes of orange bitters

Combine all ingredients into a shaker tin and shake vigorously for 8 seconds. Fine strain into a Collins glass with a Tajin rim. Add ice to the top and garnish with two cucumber wheels.

Styled: @thesocialsipper

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POPPINS’ PARLEY

2 oz Hardy Legend 1863 Cognac

.25 oz Amaro Nonino

.5 bar spoon turbinado simple syrup (2:1)

1 dash Peychauds

2 dash orange bitters

Stir all ingredients in a mixing glass for 10 Seconds.

Strain over a large rock in an old-fashioned glass. Express lemon peel over the top, twist and place gently over the rim.

Styled: @macherstudio

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MARKET SPRITZ

1 oz Fiorente Elderflower Liqueur

.75 oz La Quintinye Blanc Vermouth

bar spoon dry gin

bar spoon Suze Liqueur

.25 oz lemon juice

.5 oz grapefruit juice

2.5 oz sparkling wine

Place all ingredients except the sparkling wine into a mixing glass and stir for 8 seconds.  Strain into a wine glass with a nice round cube (if available). Top with 2.5 oz Sparkling wine. Place in the half lemon wheel and gently place the white viola flowers on top.

5-HOUR BRUNCH

1.5 oz Pau Maui Vodka

.5 oz La Quintinye Blanc

.25 oz Giffard Apricot

.5 oz fresh pineapple

.5 oz fresh lemon juice

.25 oz simple syrup

2 dashes apple cider vinegar

Add all ingredients into a shaker tin. Fill the shaker with ice and shake vigorously for 6- 8 seconds. Fine strain all ingredients over good ice cubes or a large rock if you have it. Garnish with a speared fresh or dried cubed pineapple, and a candied ginger chunk.

Styled: @thesocialsipper

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CHOCOLATIER

1½ oz Hardy Cognac Legend 1863

1½ oz Bruto Americano

1½ oz sweet vermouth

½ oz creme de cacao

3 Dashes Chocolate Bitters

Glass: Old fashioned

Garnish: orange peel, chocolate orange slice

Add all ingredients to a mixing glass and then add ice, stir and strain over a big cube into a double rocks glass. Garnish with a chocolate orange slice and orange peel.

Recipe + Image: @theweekendmixologist

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The Blossoming Creamsicle:

1 oz Fratello hazelnut liqueur
1 ½ oz vodka

¼ t orange blossom water

½ oz honey simple syrup (equal parts honey and water)

½ oz lemon juice

1 oz orange juice 
1/2 oz heavy cream 
orange peel, for garnish

Combine everything in a cocktail shaker with ice and shake for about 15 seconds until chilled.  Pour over ice and garnish with orange peel.

Recipe + Image: @all.purpose.flour.child

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PETAL PUSHER

1.5 oz PAU Maui Vodka or Fid Street Gin

.75 oz Cocchi Rosa (or Lillet Rouge)

.75 oz Fresh Juiced Cucumber

.25 oz Simple Syrup

.5 oz Lemon Juice

3 Drops rosewater

2 Dashes Fee Foam

Splash Champagne

Add all ingredients into a shaker tin (except for champagne). Shake well for 5 Seconds and fine strain into a chilled champagne or coupe glass. Just a small splash of champagne will finish it out. Garnish with a couple cracks of black pepper on one side of glass’s mouth, and gently place a rose petal to one side of the pepper cracks overlapping.

Styled: @macherstudio

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CHINESE SIDECAR

1½ oz Hardy Cognac VSOP

½ oz Dry Curaçao

¼ oz Baijiu

¾ oz Fresh Lemon Juice

½ oz Kumquat Syrup

Add all ingredients to a shaking tin and then add ice, shake well, strain into a cocktail glass, and garnish.

Recipe + Image: @theweekendmixologist

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Banana Crème Pie

1 oz Tempus Fugit Crème de Banane

.25 oz Giffard Vanilla

1 oz Mahina Rum

1 oz Heavy Cream

1 small egg white

Torched Angostura Bitters

Graham Cracker Grounds

Place all ingredients into shaker tin and dry shake for 10 seconds. Remove top and add ice, shaking for an additional 12 seconds. Fine strain the cocktail into small coupe or Irish coffee glass. Using a torch and spray bottle filled with angostura, torch the bitters as you spray over the top of the drink. Sprinkle the graham cracker grounds over the top and serve.

PARTRIDGE IN A PEAR TREE

1.25 oz Hardy Cognac VSOP

.5 oz Elation Nectar de Poire

bar spoon simple syrup

.5 oz Lemon Juice

Sparkling Wine

2 dashes orange bitters

1 dash lactic acid

1 dash citric acid

Combine all ingredients into a shaker tin. Shake vigorously for 8 Seconds. Fine Strain into a champagne flute and top with the wine, leaving a bit of sipping room. Express a lemon peel and discard. Cut a small slice of chevre and a thin slice of pear and place the pear on top of the cheese. Serve on a small serving spoon.

**Citric acid is a 15% solution in water

**Lactic Acid is a 10% Solution

Styled: @macherstudio

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PASSION OF THE FRUIT

1.75 oz Hardy Cognac VSOP Organic

.75 oz Chinola

.5 oz Amaro

.5 oz orgeat

.5 oz pineapple juice

1 oz lime

1 dash cinnamon tincture

2 dashes chocolate bitters

Put all ingredients in shaker with few pieces of crushed ice and pour over new crushed ice. 

Recipe + Image: @the.cocktail.bandit


SIMPLE COCKTAILS

THE SPICY HIBISCUS

2 oz. hibiscus-tea infused PAU Maui Vodka
¾ oz. blood orange juice
½ oz. fresh lemon juice
½ oz. simple syrup
2 jalapeño slices (or more for spicier)

Add all ingredients to a shaker with ice. Shake well, then strain into a rocks glass of ice. Garnish with a blood orange slice.

*To infuse vodka, add one hibiscus tea bag to one cup of PAU Maui Vodka a day before service (makes 4 cocktails).

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ONE LOVE

1.5 oz PAU Maui Vodka

.5 oz Lillet Rose

.5 oz lime juice

2 dashes grapefruit bitters

2 oz pink coconut water

Shake all ingredients with ice and strain into a double rocks glass filled with ice. Garnish with pineapple fronds, edible flowers, and a strawberry.

Recipe + Image: @moodymixologist

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CUCUMBER LEMON MAUI MULE

2 oz ounces vodka

1.5 oz fresh cucumber juice*

3/4 oz freshly squeezed lime juice

1/4 oz simple syrup**

3 ounces ginger beer

Add all ingredients except ginger beer to a cocktail shaker with ice. Shake well. Strain mixture into a copper mug or highball glass filled with ice and garnish with a cucumber wheel. Top off with ginger beer and stir.

 
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SPRING FLING

1 oz Fiorente Elderflower Liqueur

¾ oz lemon juice

¼ oz grenadine

Champagne

Add all ingredients to a tall glass and top with champagne. Garnish with a fresh flower.

Recipe + Image: @theweekendmixologist

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ANANAS COLADA

2 oz Hardy Cognac

1.5 oz Pineapple Juice

.75 oz Fresh Lemon Juice

.75 oz Cream of Coconut

2 Dashes Orange Bitters

5 Dashes Absinthe

Add all ingredients to a shaking tin and then add pebble ice. Shake briefly and open pour into a footed glass. Top with more pebble ice and garnish with pineapple fronds.

 Recipe and image: @theweekendmixologist

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Rosé Dragon Fruit Spritz

1 oz Fiorente Elderflower Liqueur

.5 oz Lemon Juice
3-4 Mint Leaves
3-4 Pieces of Dragon Fruit
3-4 oz Sparkling Rosé
1 oz Sparkling Water

Add lemon juice, mint leaves, and dragon fruit to the bottom of a wine glass. Gently muddle the fruit and mint. Fill the glass with ice. Add Fiorente, sparkling Rosé, and sparkling water. Serve with additional dragon fruit.

Recipe and image: @elle_talk

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Hike to La Jalda

2 oz. Vizcaya Black Rum

1 oz. orange juice

.25 oz. cinnamon syrup

.5 oz. lime juice

.5 oz. coconut cream

Place all ingredients into a shaker tin. Add ice and shake vigorously for 8 seconds. Fine strain into a hurricane glass and top with ice. Garnish with pineapple leaves, dehydrated orange and shave some cinnamon stick over the top for aromatic.

ALOHA APPLE FIZZ

1.5 oz. PAU Maui Vodka
2 oz. real apple juice/cider
Splash of ginger ale or ginger beer
Pinch of holiday spice seasoning
(cinnamon, ginger, nutmeg/mace, cloves, allspice)

Combine vodka, juice, spice, shake with ice, and pour everything into lowball glass. Top with splash of ginger ale. Garnish with cinnamon stick and apple slice.

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GRILLED PINEAPPLE
MAUI MULE

1½ oz PAU Maui Vodka

1 oz lime juice

1 oz pineapple juice

3 oz ginger beer

1 mint sprig

1 grilled pineapple slice

Crushed ice

Combine vodka with the lime and pineapple juices in a Moscow mule mug filled with ice.  Stir to combine. Garnish with a grilled pineapple slice and a mint sprig.

Recipe + Image: @windycitydinnerfairy

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COGNAC QUILL

oz Hardy Cognac VSOP
1 oz Campari
1 oz sweet vermouth
Absinthe

Rinse a chilled cocktail glass with absinthe. Stir remaining ingredients with ice and strain into glass. Garnish with an orange twist and an edible flower if desired.

Recipe + Image: @moodymixologist

 
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GOLDEN BLOSSOM

2 oz tea Infused PAU Maui Vodka

¾ oz sherry

½ oz yellow chartreuse

¼ oz Fiorente Elderflower Liqueur

Option garnish: tea flower placed in bottom of glass prior to adding cocktail

Glass: Coupe, shallow wine glass

Instructions:

Infuse vodka with tea at room temperature for 10 minutes. Once infused, add all ingredients to a mixing glass and then add ice. Stir well and strain into a chilled cocktail glass.

Recipe + Image: @theweekendmixologist

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Elderflower Spritz

2-3 slices/pieces of your favorite fresh fruit, plus more for garnish (orange and starfruit used in photo)

1 handful fresh mint leaves⠀

4-5 oz chilled Prosecco

1 oz Fiorente Elderflower Liqueur

Splash of sparkling water

Add fruit to a large wine glass and gently muddle. Fill glass with ice. Add torn mint leaves and Fiorente Elderflower Liqueur. Add prosecco and garnish with more fruit. Top with a splash of sparkling water and enjoy!

 Recipe and image: @thesocialsipper

WAILEA WINTER BREEZE

1 oz PAU Maui Vodka
1 oz grapefruit juice
2 oz tonic water
1 squeeze of lemon wedge
3 mint leaves
12 pomegranate seeds

Fill highball glass with ice, PAU Maui Vodka, juices, slapped mint, and stir. Pour in tonic water. Garnish with seeds and mint.

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LEI OVER

1½ oz Pau Maui Vodka 

 ½ oz Fiorente Liqueur 

 ½ oz Lime Juice 

2 Dashes Orange Bitters 

1 oz Pure Coconut Water (Zico Works great) 

1½ -2 oz Soda Water 

Add all ingredients (except the soda water) into a shaker tin. Do not add ice. Dry shake all ingredients to aerate and emulsify. Fill your glass with ice and pour your ingredients over the ice. Top with 1.5-2 oz soda water. Stir gently with a spoon to mix everything up. Garnish with a cucumber wheel with a mint sprig speared right through the middle so it sticks up like a flag. 

Styled: @thesocialsipper

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RUE DE RIVOLI

1.5 oz. Hardy Legend 1863 Cognac
1/2 oz. yellow chartreuse
1/2 oz. lemon juice
1/2 oz. honey syrup
3 slices green apple
1 sprig tarragon


Muddle apple slices and tarragon in the bottom of a shaker. Add remaining ingredients and shake with ice. Fine-strain into a coupe and garnish with a sprig of tarragon.

Recipe + Image: @garnish_girl

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POMEGRANATE ELDERFLOWER SPARKLER

gold sugar for the rim of glass
1 oz Fiorente Elderflower Liqueur⠀
1/2 oz pomegranate juice⠀
3 oz champagne  ⠀
rosemary and pomegranate seeds for garnish ⠀

Rim your champagne flute with gold sugar. Add Fiorente Elderflower Liqueur and pomegranate juice to the flute. Add the champagne slowly to ensure the liquid doesn’t disturb your pretty sugar rim. Garnish with rosemary and pomegranate seeds.

Recipe and Image: @thesocialsipper

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Simply Spritz

1 oz Fiorente Elderflower Liqueur

.5 oz lemon juice

4 oz prosecco

Splash of club soda⠀

Fill a wine glass with ice and top with all ingredients. Give a gentle stir, garnish with berries and mint.

Recipe and Image: @moodymixologist

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Thyme to Spritz

1.5 oz. Fiorente Elderflower Liqueur

.25 oz. Suze

3 oz. prosecco

1 oz. club soda

Lemon wedge⠀

Build in a glass with ice. Squeeze the lemon wedge and drop it in. Garnish with rosemary and thyme.

Recipe and image: @garnish_girl

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Hardy Cognac Sidecar

2 oz Hardy Cognac VSOP

1 oz Cointreau

3/4 oz lemon juice

Orange peel, to garnish

Sugar, to rim glass

Wipe the rim of a glass with orange peel, then roll in sugar and set aside. In a cocktail shaker filled with ice, combine the cognac, cointreau, and lemon juice and shake for about 15 seconds, until shaker is very cold. Strain into glass and garnish with orange peel.

 

Recipe and image: @all.purpose.flour.child

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MAUI MARTINI

2.5 oz. coconut oil-washed PAU Maui Vodka

1/2 oz. dry vermouth

Lime twist

Stir with ice and strain into a chilled coupe. Express the twist over the drink.

*To wash vodka with coconut oil, combine 1 part melted coconut oil with 4 parts PAU Maui Vodka in a jar and let sit for several hours, shaking occasionally. Put in the freezer overnight, then pour through a coffee filter to remove the solid coconut oil.

Recipe + Image: @garnish_girl

 
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PINEAPPLE CILANTRO MAUI MULE

2 oz fresh pineapple puree (fresh pineapple chunks blended and strained)

2 oz PAU Maui Vodka

½ a lime

3 sprigs fresh cilantro, divided

4 oz ginger beer

crushed ice

pineapple wedge, to garnish

 Combine the pineapple puree, ½ a lime, and two sprigs of the cilantro and muddle with a muddler or back of a wooden spoon.  Top glass with ice, add vodka and ginger beer and stir. Garnish with remaining cilantro sprig and pineapple wedge. Serves 1.

Recipe + Image: @all.purpose.flour.child

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MY SOURISE

2 raspberries
3/4 oz lemon juice
1 ½ oz Hardy VS Cognac
½ oz orgeat
1 egg white

Muddle raspberries and lemon juice in a cocktail tin. Add Hardy VS and ice and shake. Strain out solids. Add all ingredients back into a clean cocktail tin and add 1 egg white and 2 ice cubes. Shake until the ice is melted and pour into a coupe!

Recipe + Image: @thesocialsipper

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LION’S TOOTH

1.5 oz rye whiskey
.75 oz La Valdotaine Amaro Dente di Leone
.5 oz lemon juice
.25 oz roasted dandelion root syrup
ginger beer

Shake first 4 ingredients with ice and strain into a tall glass filled with ice. Top with ginger beer and garnish with a dandelion, if desired.

Recipe + Image: @moodymixologist

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Strawberry Fields Spritz

1 oz Fiorente Elderflower Liqueur
2 oz Fid Street Gin
1.5 oz strawberry honey syrup
.5 oz lemon juice, freshly squeezed
4 oz cava or prosecco
sparkling water, to top

In shaker, combine Fiorente, gin, strawberry syrup, lemon juice, and ice. Shake vigorously for about 15 seconds until shaker is cold. Fill a glass with ice and strain contents of shaker into glass. Top off with cava and a splash of sparkling water.  Garnish with strawberry.

•strawberry honey syrup:
1 c fresh strawberries, de-stemmed and quartered
1/2 c honey
1/2 c water

Recipe and image: @all.purpose.flour.child

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Violet pearl

2 oz Tosco Añejo Cristalino Tequila

1 oz fresh lime juice

½ oz violet liqueur

½ oz blueberry lavender syrup⠀

Add all ingredients to a shaking tin and then add ice. Shake well and strain into a chilled coupe rimmed with salt, and garnish with finger lime caviar.

Recipe and image: @theweekendmixologist

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August Sky

1.5 oz PAU Maui Vodka

.5 oz Aperol

1 oz pineapple juice

.5 oz lime juice

splash sparkling water

 

Combine all ingredients in a glass over ice and stir. Garnish with lime wheel, pineapple leaf, and orchid.


SHOTS

HARDY AMARO 50/50 (SHOT)

1 oz Hardy Cognac

1 oz Amaro Dente di Leone

Simply combine the ingredients together in a shot glass and shoot or sip.

Styled: @macherstudio

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BANDANA

1 oz Tosco Reposado

1 oz Tempus Fugit Crème de Banane

.25 oz lime juice

Glass: Small rocks Glass

Garnish: Caramelized Banana

Place ingredients in shaker tin with ice and shake for 5 seconds. Fine strain into a small rocks glass. On a heat safe plate, place table sugar on top of a banana slice and torch it until the sugar caramelizes. Enjoy the shot, and follow it with the banana snack.

GARDENER’S WIFE

1 oz Fid Street Gin

.75 oz Fiorente Elderflower Liqueur

bar spoon Lime Juice

splash Soda

2 cucumber wheels

Glass: Shot/ Small Rocks

Muddle 2 cucumber wheels (per shot) in a shaker tin. Add all other ingredients (except the soda). Shake all ingredients hard for 4 seconds. Fine Strain into a shot glass. Splash soda over the top. Cheers!

 Styled by: @macherstudio

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UNDERTOW

1 oz PAU Maui Vodka

.5 oz Pineapple Juice

.25 oz Kalani Coconut

Bar spoon of lime juice

Add all ingredients into a shaker tin. Add ice and shake for 4 seconds. Strain into a small rocks glass or shot glass.

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Cabana Bum

1.25 oz. Vizcaya Black Rum

.25 oz. Serata Amaretto Liqueur

1 oz. pineapple juice

.25 oz. tart cherry juice

Place all ingredients into a shaker tin (except tart Cherry Juice) and shake for 4 seconds. Strain into shot glass or any short drinking vessel. Top with a floater of the tart cherry juice. Shoot and enjoy!