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Cocktails

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 c Blood Orange Juice
1 c AMASS Dry Gin
0.25 cup Tarragon Agave Syrup
0.5 c 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 c AMASS Dry Gin
1 c AMASS Botanic Vodka
0.2 c 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 c AMASS Botanic Vodka
2 c Apple Cider
0.25 c 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:

Honningbi

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:

Gin and Juice

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

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

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

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

Yuzu Gonna Like It

Yuzu Gonna Like It

Yuzu Gonna Like It

Ingredients

1.5 oz AMASS Dry Gin
0.75 oz Lemon Juice
2 Dashes Reagan's Orange
0.5 oz Yuzuri Yuzu Liqueur
0.5 oz Rosemary/Thyme Oleo
1 Egg White
Angostura Bitters
Lemon Slice

Recipe

Combine gin, lemon juice, Reagan’s Orange, Yuzuri, oleo, and egg white in a shaker. Reverse dry shake and double strain into a Nick and Nora glass. Use Angostura bitters to create star art on top of the cocktail. Twist lemon slice over the drink; discard the peel.

Recipe courtesy of @spaceskionerism

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