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Cocktails

Sugar and Spice

Sugar and Spice

In our weekly series, we talk content and cocktails with maude, a modern sexual wellness brand based out of Brooklyn. Each Wednesday, we’ll offer recommended rituals for an intimate evening at home.

This week: Spice up your end-of-day routine with a chili-spiked cocktail and a guide to living room romance.

To read—
While nurturing your nightcap, study maude’s tips on keeping the sparks alive while homebound.

To listen—
Move and groove to a set of vintage escapes from the likes of Brigitte Bardot and Stan Getz.

To drink—
Everything Nice

INGREDIENTS

1.5 oz AMASS Botanic Vodka
1 oz Lime Juice
0.5 oz Ancho Reyes Chili Liqueur
0.5 oz Simple Syrup
2 Thin Slices of Cucumber, for garnish

RECIPE

Pour ingredients into a shaker with ice and shake vigorously until cold. Serve up in a coupe glass and garnish with cucumber slices.

If you aren’t drinking:

1.5 oz Lime Juice
1 oz Simple Syrup
½ Jalapeno, seeds removed

Shake together and strain on the rocks. Top with club soda if desired.

Hibiscus Sun

Hibiscus Sun

During the darkest, coldest months of the year, we find ourselves craving one thing most: sunshine. And while that particular commodity might be hard to come by, we found one that isn’t.

Enjoy as is or with a splash of AMASS Dry Gin or Vodka.

INGREDIENTS

3 oz White Peony Tea (Bai Mu Dan), chilled
1 oz Hibiscus Agave Syrup
0.5 oz Lime Juice
Ice
Lime Wheel, for garnish

Hibiscus Agave Syrup:

0.5 cups Hot Water
0.5 cups Agave Syrup
0.5 cups Hibiscus Tea, loose-leaf (or 2 Hibiscus Tea Bags)

RECIPE

To make the hibiscus agave syrup, bring water to a boil and steep hibiscus tea for 10 minutes. Add agave and stir to combine before bringing to a boil. Leave to simmer for 10-15 minutes on low heat. Strain mixture into a mason jar and let it cool to room temperature before using. 

In a glass, pour in the chilled white peony tea with lime juice and hibiscus agave syrup. Stir together, and top with ice. Add a lime wheel for garnish, dried hibiscus flower optional. 

Sage of Enlightenment

Sage of Enlightenment

Whether you partake in Dry January or just prefer to keep your drinks booze-free, you should be able to sip on something a little more exciting than a seltzer and lime. That’s why we came up with a mocktail worthy of drinking well through January 31st.

And if you feel so inclined come February, feel free to add a splash of AMASS Dry Gin.

INGREDIENTS

2 oz Grapefruit Juice
1 oz Ginger & Sage Agave Syrup
Soda Water, splash
Ice

Ginger & Sage Agave Syrup:

0.5 cups Water
0.5 cups Agave Syrup
2 1-inch Pieces of Ginger
0.25 cups Sage Leaves

RECIPE

Microplane 1 1-inch piece of ginger, add to pot with agave syrup, sage, and water. For the remaining 1 inch of ginger, cut it up and add it into the pot. Bring the mixture to a boil, before simmering for 10 to 15 minutes. Strain mixture into a mason jar, adding the larger ginger chunks in. Let it cool to room temperature before using.

In a glass, add ginger and agave syrup, grapefruit juice and ice. Stir to combine. Top with soda water of choice and mix again.

The Dirty Martini, 2 Ways

The Dirty Martini, 2 Ways

The martini. A classic cocktail with a seemingly never-ending list of variations. Dry or wet? Dirty or with a twist? With vodka or gin? 

We’re here to complicate matters even more by throwing yet another variation into the mix: the CPH martini. Below you’ll find the dirty martini you know and love along with this new iteration, which calls for pickled vegetable juice instead of the typical olive brine, so you can shake it up when you want a martini that leans more sour than salty.

Martinis are ruled by preference, so feel free to choose gin or vodka, go a little easy on the vermouth, and indulge in a few extra olives.

CLASSIC DIRTY MARTINI

INGREDIENTS

3 oz AMASS Botanic Vodka or Dry Gin
0.5 oz Dry Vermouth
0.5 oz Olive Brine
3 Olives, for garnish

RECIPE

Pour vodka/gin, vermouth, and olive brine into a mixing glass/cocktail shaker with ice and stir or shake, depending on your preference. Strain into a chilled martini glass and garnish with 3 olives.

CPH MARTINI

INGREDIENTS

3 oz AMASS Botanic Vodka or Dry Gin
0.5 oz Dry Vermouth
0.5 oz Pickled Vegetable Juice
Skewer of Pickled Vegetables, for garnish

RECIPE

Pour vodka/gin, vermouth, and vegetable juice into a mixing glass/cocktail shaker with ice and stir or shake, depending on your preference. Strain into a chilled martini glass and garnish with a skewer of pickled vegetables.

3 Batch Cocktails

3 Batch Cocktails

Here at AMASS, a stand-alone, carefully crafted cocktail is our bread and butter. We love tailoring a drink to our personal preferences, deciding just how sweet or strong or sour we want it. But sometimes we need to serve a crowd, and a punch bowl filled to the brim with jungle juice is not going to cut it. That’s why we developed a repertoire of simple and versatile batch cocktails to make en masse, with AMASS. Here are three recipes to get you started:

GIN + CITRUS

INGREDIENTS

1 cup Blood Orange Juice
1 cup AMASS Dry Gin
0.25 cup Tarragon Agave Syrup
0.5 cup Grapefruit Juice
Soda Water, to taste
Tarragon Sprigs, for garnish
Blood Orange Slices, for garnish

RECIPE

To make the tarragon agave syrup, combine equal parts agave and water and add 2 sprigs of tarragon. Pour all ingredients into a large punch bowl and and dilute with ice according to your personal preference. Top off your glass with a splash of soda water. Garnish with tarragon sprigs and blood orange slices.

AMASS VESPER

INGREDIENTS

1.5 cups AMASS Dry Gin
1 cup AMASS Botanic Vodka
0.2 cups Cocchi Americano
Lemon Twist, for garnish

RECIPE

Pour all ingredients into a large pitcher and and dilute with ice according to your personal preference. Garnish with a lemon twist.

APPLE SPICE AND EVERYTHING NICE

INGREDIENTS

1 cup AMASS Botanic Vodka
2 cups Apple Cider
0.25 cup Lemon Juice
Soda Water, to taste

RECIPE

Pour all ingredients into a large pitcher and stir. Add ice to taste, being careful not to dilute the cocktail too much. Make it into a spritz by adding a splash (or more) of soda water.

Honningbi

Honningbi

For the unacquainted, honningbi is a Danish word that translates in English to “honeybee.” It’s an apt (and honestly, quite cute) name for a cocktail featuring both honey syrup and our vodka, and it’s as sweet to make as it is to drink (we promise).

To make it, here’s what you’ll need:

INGREDIENTS

2 oz AMASS Botanic Vodka
0.75 oz Lemon Juice
0.75 oz Chamomile Honey Syrup
Lemon Wheel, for garnish
Chamomile Flowers, for garnish

RECIPE

To make the chamomile honey syrup, combine one part honey with one part chamomile tea. In a cocktail shaker, add AMASS Vodka, lemon juice, and chamomile honey syrup. Fill shaker with ice, cover, and shake vigorously until outside of the shaker is very cold, about 12 seconds.

Strain cocktail through a Hawthorne strainer into a rocks glass with one large ice cube. Top with lemon wheel and chamomile flowers for garnish.

Skål!

Gin and Juice

Gin and Juice

Allow me to set a stage for you: it’s a Saturday night, you have some casual friends coming over (aka, people you are still trying to impress), and you just finished crafting the perfect playlist loaded with an impressive array of indie hits and ‘90s R&B gems (you’re a people-pleaser, after all).

So, what are you drinking?

You want something drinkable yet interesting. Something sweet and sour and fresh. Something that will make your guests pause after their first sip and ask, “What is in this?!”

“Rhubarb shrub,” you’ll say, because you are the kind of person who keeps rhubarb shrub on hand.

Here’s what else you’re going to need:

INGREDIENTS

2 oz AMASS Dry Gin
1 oz Rhubarb Shrub
1 oz Grapefruit Juice
0.5 oz Lemon Juice
0.5 oz Sugar
Soda Water (optional)
Lemon Peel, for garnish

RECIPE

In your tin, add all ingredients. For sugar, you can choose to use a variation of honey syrup versus simple syrup. Add 5-6 ice cubes to your tin and shake firmly. Add fresh ice to your cocktail glass.

Using your Hawthorne strainer, strain onto fresh ice. Optional—add a light amount of soda water to the top to cut the juice and add a little fizz.

Recipe courtesy of NeueHouse Hollywood

Green Juice Cocktail

Green Juice Cocktail

INGREDIENTS

2 oz AMASS Dry Gin
1 oz Favorite Green Juice
1 oz Lemon Juice
0.75 oz Simple Syrup
0.5 oz Pineapple Juice
Cucumber Ribbon
Pea Sprouts, for garnish

RECIPE

Start with a double rocks glass; line the perimeter of the glass with a cucumber ribbon. Drop 2 ice cubes into the center of the glass.

Combine AMASS Dry Gin, green juice, lemon, simple syrup, and pineapple juice into a cocktail shaker. Shake well with ice. Double-strain the mixture into your double rocks glass.  If you’re the type of person who has pea sprouts just lying around your home, place them on top for garnish.

Recipe courtesy of Maxwell Reis

Pantone 294

Pantone 294

INGREDIENTS

0.75 oz AMASS Dry Gin
0.75 oz Sweet Vermouth
0.75 oz Blue Curacao
0.75 oz Lemon Juice
2 Dashes Peach Bitters

RECIPE

Start with 2 dashes of peach bitters in shaker. Construct your cocktail similar to a Last Word build (a 1:1:1:1 ratio of all following ingredients). Add ingredients into your shaker in this order: lemon juice, sweet vermouth, blue curacao, followed by AMASS Dry Gin. Shake it up and strain over pebble ice cubes into a Collins glass. For an optional twist on presentation, Ayala likes to make a dome of the pebble ice cubes (above the top of the glass) to make a snow cone shape. Finish off with an orange peel twist for garnish.

Recipe courtesy of Aaron Ayala

Paradise City

Paradise City

INGREDIENTS

1 oz AMASS Dry Gin
0.75 oz Yellow Chartreuse
0.75 oz Aperol
0.75 oz Fresh Lemon Juice
Dehydrated Lime Wheel
Scrappy’s Cardamom Bitters
Fennel Flowers, for garnish

RECIPE

Combine ingredients in a shaker tin. Add ice and shake well. Finely strain cocktail into a coupe glass. Float a dehydrated lime wheel on top and spray the top of the cocktail with one pumps of Scrappy’s Cardamom bitters. Lay 2 fennel flowers on the dehydrated lime wheel for garnish.

Recipe courtesy of @chrisdraba

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