• 40 ml Lagavulin 16 Year Old

• 15 ml Lime

• 15 ml Jalapeno Agave Syrup (see recipe below)

Add all ingredients into a cocktail shaker and shake for 8-10 seconds. Strain into a rocks glass over fresh ice.

• 25 ml Lagavulin 16 Year Old

• 25 ml Pineapple Juice

• 25 ml Apricot Liqueur

• Orange Juice (adjust to taste)

Add all ingredients into cocktail shaker with ice and shake. Strain into highball glass and garnish with orange.​

• 45 ml Lagavulin 8 Year Old

• Cola soda

Fill highball glass with ice, add Lagavulin and top with cola soda.​

• 30 ml Lagavulin 11 Year Old Offerman

• 10 ml ginger syrup

• 10 ml Yuzu juice

• 10 ml St. Germain

• Soda water

Place Lagavulin, ginger syrup, yuzu and St. Germain in a shaker and shake with ice. Strain into a highball glass and top up with soda water.

• 45 ml Lagavulin 11 Year Old Offerman

• 30 ml Lime Juice

• 15 ml Simple Syrup

Add all ingredients to cocktail shaker with ice and shake until chilled. Double strain into chilled coupe glass​.

• 600 ml Agave syrup

• 150 ml hot water

• 3-6 Jalapenos depending on the desired spice level

Add hot water to agave syrup and stir until combined. Add jalapenos and agave mix to a blender and blend on high for 1 minute. Strain the mixture through a fine mesh sieve pressing on the solids to squeeze out as much liquid as possible. Store in refrigerator for 7-10 days.

• 50 ml Lagavulin 16 Year Old

• 10 ml Nettle and primrose blossom honey syrup

• 2 dashes Orange bitters

• Lemon verbena sprig

• Ice

Combine all ingredients in a mixing glass filled with with cubed ice and stir down well until very cold. Strain into a chilled rocks glass over fresh ice. Garnish with a lemon verbena sprig.