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Cocktail Recipes

Gin Based Cocktails

Brandy Based Cocktails

Whiskey Based Cocktails

Summer Whiskey Sour

1.5 parts Proclamation Whiskey 1 part Lime Juice 1 part Raspberry Syrup 2 dashes of Angostura bitters Raspberry and Basil for garnish

Boozy Caramel Brûlée Latte

4 oz strong coffee or espresso

4 oz steamed milk

0.75 oz salted caramel syrup

Topping: whipped cream, toffee crumbles, salted caramel dessert topping

Peach Cosmo

2 oz. Whiskeysmith Co. Peach Flavored Whiskey 0.5 oz. Fresh Lime Juice 0.5 oz. Triple Sec 1 oz. Cranberry Juice

An Oa Mint Monster 1.5 oz ARDBEG AN OA .75 oz FRESH LIME JUICE .5 oz SUGAR SYRUP 8 FRESH MINT LEAVES Shake all ingredients over cubed ice and double strain into glass. Garnish with a mint leaf.

Rum Based Cocktails

Blood Orange Mojito

1.5 ounces of KLYR Rum

1 ounce of Blood Orange Juice

½ ounce of cane sugar syrup

5 mint leaves


Vodka Based Cocktails

Broken Club

1 oz kiwi puree-infused syrup

1 oz fresh lemon juice

1 egg white

Garnish: grated salt-cured egg yolk

Tequila Based Cocktails

Avocado Margarita

2 oz. Agave nectar (cut 50/50 with water) 2 oz. Freshly squeezed lime juice 1/2 avocado, peeled and mashed 2 slices jalapeño Lime wheels, for garnish

Lobos 1707, Coa’s Edge Margarita


1 oz pineapple juice

1 oz fresh lime juice

1 oz simple syrup

3 slices jalapeño

Directions: Add all ingredients into a shaker, add ice and shake until chilled. Strain into a coupe glass and garnish with a jalapeño slice.

Summer Margarita 1.5 oz Mezcal Amarás Espadín 0.75 Fresh Lime Juice 0.5 oz Blackberry/Jalapeno Syrup 3 Blackberries Add the berries in a tall glass and muddle and fill the glass with crushed ice. In a shaker, add the mezcal, syrup and juice. Shake vigorously and double strain into the tall glass over ice. Garnish with lime wheels against the inside of the tall glass, berries and a slice of jalapeño. Edible flower is optional.

Beer Cocktails

3 oz Coconut Cream

1.5 oz white rum

2 oz evaporated milk

1 cup of ice (more if making with a cocktail shaker)

1 piece of pineapple & 2 tsp shredded coconut for garnishing


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