Serve: Combine ingredients into a cocktail shaker, add ice, and shake. Double strain into a chilled coupe glass and garnish with a sprig of rosemary.

Spirited Option: Replace 1.5oz Rasasvada Rose Bergamot with 1oz Tequila and 1oz Rasasvada Rose Bergamot.

SERVE: In a cocktail shaker, combine all ingredients with ice and shake hard for 25 seconds. Double strain into a chilled coupe glass. Garnish with a sprig of mint.

GOOSEBERRY EXTRACTION: In a small saucepan, add 55g of dried gooseberries to 800ml of filtered water. Slowly simmer for 20-25 min or until the color is out of the gooseberry. Double strain into a storage vessel and allow to cool.

PASSIONFRUIT CONCENTRATE: In a large mixing bowl, add 20g of passionfruit powder and 200ml of filtered water. Mix until well incorporated. Set aside in a storage vessel and seal. Makes 6-7 cocktails.

PASSIONFRUIT / GOOSEBERRY BLEND: In a bar bottle, add a 100ml of gooseberry extraction to 200ml of passionfruit concentrate. Place in a large storage vessel and seal. Can keep for 2 days.

SERVE: In a cocktail shaker, add all ingredients with ice and shake hard for 20 seconds. Double strain into a Collins glass with fresh ice.

RISHI BREWED PU’ER TEA: In a 400ml simple brew container, add 17g of Rishi Pu’er Classic. Rinse once and discard. Add 200ml of 200-degree water for 25 seconds and decant. Repeat process four times for an 800ml yield. Allow to cool and transfer into a storage vessel and seal. Makes 12-13 cocktails.

Serve: Combine ingredients into a cocktail shaker. Dry shake (without ice) vigorously. Add ice into your shaker and shake well. Double strain into a chilled coupe glass and garnish with freshly grated nutmeg.

Spirited Option: Replace 2oz Black Ginger with 1oz Ruby Port and 1oz Black Ginger or Replace 2oz Black Ginger with 1oz Dark Rum and 1oz Black Ginger.

Serve: In a Collins glass, add ice and Rasasvada Black Ginger. Top with sparkling water and garnish with a manicured lemon twist.

Spirited Option: Top with sparkling wine and sparkling water to preference.

Serve: Combine ingredients into a mixing glass. Add ice and stir until the outside of the mixing glass is very cold. Strain into a chilled martini glass.

SERVE: In a mixing glass, add ice, Rasasvada Rose Bergamot, yuzu juice, rhodiola, and St. John’s wort. Stir until mildly chilled, and strain into a flute. Top with sparkling water.

Serve: Combine coconut milk, coconut cream and condensed coconut milk into a saucepan. Add a agave nectar and vanilla extract. Grate in cinnamon, allspice and nutmeg to taste. Bring to a soft boil and simmer for 15 minutes. Chill coquito mix before serving. 

Coquito Mix: Combine 1 cup light coconut milk, 1 cup coconut cream, and 1 cup condensed coconut milk into a saucepan. Add ½ cup agave nectar, and ½ tsp vanilla extract. Grate in cinnamon, allspice and nutmeg to taste. Bring to a soft boil and simmer for 15 minutes. Chill coquito mix before serving 

In a glass, over ice, add 1 part Rasasvada Black Ginger to 3 parts coquito mix, stir to mix and enjoy.

Spirited Option: Top individual servings with 1oz rum or spirit of choice.

Serve: Combine juices and Black Ginger into a cocktail shaker. Shake well and double strain into a Collins glass over ice. Top with Kombucha.

Spirited Option: Replace 2oz Rasasvada Black Ginger with 1oz Aged Rum and 1oz Rasasvada Black Ginger.

SERVE: Add ginger juice, sparkling water, tonic, and ice to a Collins glass.

Serve: For fluffy grapefruit juice, juice grapefruits with a high speed radial juicer. Spinning the juice in a blender can also create fluff. Combine ingredients into a Collins with ice. Gently Stir. Garnish with Maldon salt and a grapefruit wedge.

Spirited Option: Add 1oz Spirit of your choice.

SERVE: In a double rocks glass, add ice and all ingredients. Stir until combined.

GOOSEBERRY EXTRACTION: In a small saucepan, add 55g of dried gooseberries to 800ml of filtered water. Slowly simmer for 20-25 min or until the color is out of the gooseberry. Double strain into a storage vessel and allow to cool.

PASSIONFRUIT CONCENTRATE: In a large mixing bowl, add 20g of passionfruit powder and 200ml of filtered water. Mix until well incorporated. Set aside in a storage vessel and seal.

GOOSEBERRY / PASSION FRUIT EXTRACTION: In a bar bottle, add 100ml of gooseberry extraction to 200ml of passionfruit concentrate. Place in a large storage vessel and seal. Can keep for two days. Makes 6-7 cocktails.

Serve: Add ice to a cocktail glass. Add Rasasvada Black Ginger, top with chilled cola.

Spirited Option: Add 1.5oz Rum.

SERVE: In a cocktail shaker, add all ingredients with ice and shake hard for 20 seconds. Double strain into a chilled coupe glass. Garnish with a manicured lemon twist.

SERVE: In a mixing glass, add all ingredients with ice. Stir gently for 25 seconds or until chilled. Strain into a double rocks glass with fresh ice. Garnish with a fresh orange twist.

SERVE: In a mixing glass, add all ingredients with ice. Stir gently for 25 seconds or until chilled. Strain into a double rocks glass with fresh ice. Garnish with a fresh orange twist.

Serve: Add ingredients into a rocks glass. Add large ice cube and stir. Express with an orange peel. 

Spirited Option: Add 1oz Whiskey, Rum, or Mezcal.

Serve: Mix all ingredients in a large punch bowl, serve over ice in individual glasses and garnish with mint, cucumber and citrus of choice.

Spirited Option: Top individual serving with 1oz spirit of choice.

Serve: Jigger all ingredients (except sparkling botanical) into small shaker tin. Add 2 ice cubes, whip shake ingredients to aerate and dilute. Prime a Collins glass with Rishi Grapefruit Quince Sparkling Botanical and strain cocktail. Garnish with a grapefruit Wheel.

SERVE: In a cocktail shaker, add all ingredients, plus ice, and shake hard for 20 seconds. Double strain into a Collins glass over fresh ice, then gently micro-plane dried nutmeg over the top—it should appear as a light dusting.

MACADAMIA MILK / TURMERIC BLEND: In a matcha bowl, add 1.5g of powdered turmeric to 3.75oz of unsweetened macadamia milk. Whisk until well incorporated. Use immediately.

BLACK PEPPER AGAVE SYRUP: In a saucepan, add 250ml of water and 250ml of raw agave. Bring temp to a low simmer and stir until well combined. Add 20g of freshly-cracked black pepper. Slowly stir and remove from heat. Transfer into a storage vessel once cooled and store for no more than two days.

SERVE: In a mixing jar, add molasses, lime juice, and Rasasvada Black Ginger. Stir until well incorporated and pour into a Collins glass filled with ice. Top with sparkling water and finish with two drops of wormwood tincture.

SERVE: In a Collins glass, add ice and pour Rasasvada Rose Bergamot on top. Add fresh pineapple juice, fill with sparkling water, and finish with three drops of echinacea.

Serve: Combine ingredients (except tonic water) into a cocktail shaker. Add ice and quickly shake. Double strain cocktail into a wine glass. Add ice and top with elderflower tonic water. Garnish with rose petals and enjoy.

Serve: In a shaker, add Rasa Black Ginger, pineapple juice, lemon juice, and cinnamon syrup with a small amount of pebbled ice. Whip shake for about 10 seconds, pour directly into highball glass, and add more pebbled ice. Garnish with pineapple leaf and fresh grated cinnamon.

Spirited Option: Replace 2oz Rasa Black Ginger with 1oz Rasa Black Ginger and 1oz Rhum Agricole. Garnish with an Oloroso Sherry Float.

Serve: In a cocktail shaker, combine all ingredients, add pebble ice. Shake hard for 10 seconds. Pour all ingredients including ice into a stemmed cocktail glass. Top with additional ice to fill to top of glass and garnish generously.

Spirited Option: Add 1.5oz Oloroso Sherry

SERVE: In a cocktail shaker, add all ingredients with ice and shake hard for 25 seconds. Double strain into a double rocks glass with fresh ice (or a chilled coupe glass). Garnish with a lime twist.

SERVE: In a cocktail shaker, combine all ingredients and dry shake for 25 seconds—then add ice and shake hard for another 25. Double strain into a chilled coupe glass (or double rocks glass) with new ice. Garnish with a lemon twist.

Serve: Combine fresh ingredients into a glass and enjoy.

SERVE: In a Collins glass, add ice and pour Rasasvada Rose Bergamot on top. Fill with sparkling water and garnish with a large manicured orange twist.

Serve: Combine ingredients, except for soda water, into a cocktail shaker, add ice and shake. Double strain into a Collins glass and top with soda. Garnish with three blackberries.

Spirited Option: Replace 1.5oz of Rasa Ruby Artemisia with 1oz London Dry Gin
and 0.75oz of Rasa Ruby Artemisia.

Serve: Combine ingredients into a cocktail shaker. Add ice and shake well. Strain into a cocktail glass. Express orange twist and discard.

Spirited Option: Replace 2oz Rasa Ruby Artemisia with 1oz Plum Brandy and 1oz Rasa Ruby Artemisia.

Serve: In a Collins glass, add ice and Rasasvada Ruby Artemisia. Top with sparkling water.

Spirited Option: Top with sparkling wine and sparkling water to preference.

SERVE: In a cocktail shaker, add all ingredients with ice and shake hard for 25 seconds. Double strain into a double rocks glass with fresh ice (or a chilled coupe glass). Garnish with a lime twist.

SERVE: In a cocktail shaker, add berries, mint, and sugar. Muddle until the berries and mint are gently bruised. Add ice and Ruby Artemisia and shake hard for 20 seconds until well combined. Pour into a chilled julep cup (or double rocks glass).

Rinse the shaker with sparkling water, then top the drink with it. Garnish with a sprig of mint.

Spirited Option: Add 1oz of whiskey.

Serve: Combine ingredients (except ginger beer) into cocktail shaker. Add ice and shake. Double strain into a collins glass over ice. Top with ginger beer and garnish with a strawberry.

Spirited Option: Replace 1.75oz Rasa Ruby Artemisia with 1oz Cognac and 1oz Ruby Artemisia.

Serve: Add all ingredients to a shaker with ice and then shake for 15 seconds. Strain into rocks glass with ice. 

Spirited Option: Replace 0.75oz Rasasvada Rose Bergamot with 0.75oz tequila or 0.75oz mezcal.

SERVE: In a cocktail shaker, combine all ingredients with ice. Shake hard for 25 seconds and double strain into a chilled coupe glass. Garnish with a manicured lime twist.

Serve: Add ice to a Collins glass, combine all ingredients then top with Fever Tree Indian Tonic Water. Garnish with a lime wheel.

Spirited Option: Replace 1.75oz Rasasvada Rose Bergamot with 1oz Gin and 0.75oz Rasasvada Rose Bergamot.

Serve: Combine ingredients into a blender. Add 1 cup of pebble ice. Blend until smooth. Pour into cocktail glass of choice, and garnish with an orange half moon and a sprig of mint.

Spirited Option: Replace 2oz Rasasvada Black Ginger with 1oz Jamaican Rum and 1oz Rasasvada Black Ginger.

Serve: Combine ingredients into glass. Add ice and garnish with celery.