Who doesn’t love a little spice with their sweet and sour?

Lunar New Year is right around the corner (1/22) and together with hinecognacs, we’ve developed a recipe to celebrate. For this recipe, I’m utilizing ingredients typically found in eastern culture such as sesame and five spice, as well as tapping into the Chinese region of Sichuan to bring a bit more of that spiciness to the party. HINE’s VSOP line offers a delicious and balanced experience from start to finish. You’ll get notes of sweet, sour, savory and spiciness in a glass and it’s perfect for any gathering.

Make sure to grab your bottle from @reservebarspirits (link in stories).

Cheers and happy year of the rabbit!

Let’s try this again, shall we? 🥣

Cinnamon Toast Crunch… but make it drinkable.

Who doesn’t love CTC?? I figured it would be fun to try to recreate it into cocktail. I’m going to make two versions and this is the first rendition - a traditional milk punch with actual cream. The addition of biscotti liqueur here adds that sweet bread flavor that you typically get from French toast so I figured it would be fitting… and guess it what, it actually works. Give this one a try…

Anyone have any guesses on the second version of this cocktail??

Monday mood ✨
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I was inspired to make y’all a cross between a New York Sour and a peanut butter and jelly sandwich… and its sooo good. I’m using cognac and a rich red wine to accentuate the grape notes which play in harmony with the peanut butter flavor in Skrewball. Try this out and let me know what y’all think!

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