Lagavulin

• 1.25 oz Lagavulin 16YO

• 0.5 oz Lime

• 0.5 oz 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.

• 0.75 oz Lagavulin 16YO

• 0.75 oz Pineapple Juice

• 0.75 oz 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.​

• 1.5 oz Lagavulin 8YO

• Cola soda

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

• 0.5 oz Lagavulin 11YO Offerman

• 0.25 oz Shishito infused Cointreau

• 0.25 oz lime juice

• 0.08 oz Agave (a small splash)

• 1 dash peach bitters

• Tajin peach disc garnish

Combine all ingredients, shake, and strain into double Old Fashioned glass over rocks.

- 1.0 oz Lagavulin 11YO Offerman

- 0.25 ginger syrup

- 0.25 oz Yuzu juice

- 0.25 oz 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.

• 1.5 oz Lagavulin 11YO Offerman

• 1 oz Lime Juice

• 0.5 oz Simple Syrup

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

• 20 oz Agave syrup

• 5 oz hot water

• 3-6 Jalapenos depending on the desired spice level

Add 5 oz 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