Recipes, garnish ideas and event serves built around our bottles. These aren't for sale · they're the playbook. Pour, build, shake, share.
Shake moonshine, lemon and syrup with ice. Strain over crushed ice in a rocks glass, then drizzle the crème de mûre over the top so it bleeds through.
Fresh raspberries, blackberries and a sugar spider web.
Shake hard with ice until well chilled and frothy. Fine-strain into a chilled coupe.
Dusting of cinnamon and a cinnamon stick.
Dry shake without ice, then shake again hard with ice. Strain into a chilled coupe and add three drops of red bitters to the foam.
Dried hibiscus flower.
Gently press the mint with lime and syrup in a highball. Add ice and moonshine, stir, then top with soda.
Kiwi wheel and mint sprig.
Shake hard with ice for a thick crema. Double-strain into a chilled coupe.
Three coffee beans, a pinch of cinnamon and a mini gingerbread biscuit.
Shake with ice until ice-cold. Strain into a chilled martini glass.
Grated white chocolate, nutmeg and a sugar-frosted rosemary sprig.
Make the hot chocolate, pour into a heatproof glass mug and stir in the moonshine. Top with whipped cream.
Chopped toasted hazelnuts.
Gently warm the apple juice with the spices, orange and honey (do not boil). Pour into a heatproof glass and stir in the moonshine.
Cinnamon stick, star anise and an orange slice.
Pour the moonshine into a chilled flute and slowly top with sparkling wine.
Thin peach slice on the rim.
Shake moonshine, lime and syrup with ice. Strain into a chilled coupe and top with Prosecco.
Half a passion fruit floated on top.
Build over crushed ice in a copper mug. Stir once.
Lime wedge, mint sprig.
Stir over ice until ice-cold. Strain over a large clear cube.
Flamed orange peel.
Stir long and cold. Strain into a chilled martini glass.
Single Castelvetrano olive.
Stir over ice in a rocks glass.
Orange peel, expressed.
Stir over ice until cold. Strain over a large clear cube.
Orange peel, expressed.
Shake hard over ice. Double-strain into a chilled coupe.
Three coffee beans.
Shake hard over ice. Double-strain into a chilled coupe.
Dusted cocoa, ladyfinger biscuit.
Dry shake, then shake hard with ice. Strain into a chilled glass.
Three coffee beans, cocoa dust.
Shake hard over ice. Double-strain into a chilled martini glass.
Crushed pistachio rim.
Blend with crushed ice until silky.
Crushed pistachio rim, pineapple wedge.
Pour the moonshine and purée into a chilled flute, top slowly with Prosecco.
Peach slice on the rim.
Muddle peach slice with honey, shake with ice, top with soda.
Peach slice, mint sprig.
Shake hard over ice. Double-strain into a chilled coupe. Serve with a small flute of Prosecco.
Half a passion fruit, floated.
Muddle mint with passion fruit pulp, build over crushed ice, top with soda.
Mint crown, passion fruit half.
Build over ice in a highball.
Kiwi wheel, mint sprig.
Muddle kiwi, shake hard with ice, double-strain into a salt-rimmed coupe.
Sea-salt rim, kiwi wheel.
Shake hard over ice. Double-strain into a chilled coupe.
Three coffee beans.
Pour moonshine and coffee into a warmed glass, float cream over a spoon.
Grated nutmeg.
Shake hard over ice. Double-strain into a chilled coupe.
Fresh raspberry, white chocolate curl.
Shake hard over ice. Double-strain into a chilled martini glass.
White chocolate shavings rim.
Shake the moonshine, lemon and sugar with ice. Pour over a glass packed with crushed ice.
Fresh raspberries, lemon twist.
Shake moonshine, lemon and sugar with ice. Strain into a chilled flute, top with Champagne.
Single raspberry, lemon twist.
Build over ice in a large wine glass.
Dried hibiscus flower, lemon twist.
Build over ice in a salt-rimmed highball. Stir once.
Grapefruit wedge, dried hibiscus flower.