Category: cocktail

Cold Brew Coffee in a cocktail? Yup. In a mi…

Cold Brew Coffee in a cocktail? Yup. In a mixing glass combine 2 dashes of our Orange Bitters, 1.5 oz Vodka, 4 oz Cold Brew Coffee (ice coffee can be subbed), and ½ oz cacao nib infused Simple Syrup. Stir with ice and pour into a rocks glass with a large ice cube. Garnish with an expressed orange peel, cheers ☕️

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A Gin & Tonic. Using blueberries and a sp…

A Gin & Tonic. Using blueberries and a sprig of rosemary frozen in a large ice cube, 2 dashes of our Spiced Orange Bitters, 1.5 oz @beehivedistilling gin, and 4 oz of your favorite tonic. Simple and satisfying, cheers 🥂

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It’s 100 degrees out 🔥, time for a Julep. I…

It’s 100 degrees out 🔥, time for a Julep. In your tin combine 2 dashes of our Lime Bitters, ½ oz simple syrup and 6 mint leaves. Muddle lightly, then add crushed ice about midway up the glass. Pour in 2 oz bourbon or rye whiskey, then stir gently with a straw. Add crushed ice up above the rim of the glass and garnish with a mint sprig and if your feeling extra fancy, some powdered sugar, cheers.

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Now available in our shop! The Spiced Orange …

Now available in our shop! The Spiced Orange now in a 5 ounce dashed bottle! We’ve been working hard getting this released and we are so happy it is now here. Visit our shop (link in bio) to get yours now, and it is on sale through the weekend! 😃

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“Botanist” Cocktail by Eva Kosmas Flores, Ing…

“Botanist” Cocktail by Eva Kosmas Flores,

IngredientsCucumber Syrup

  • 1 medium cucumber (cut into 1/8 inch-thick slices)
  • 1/3 cup granulated sugar
  • 1 resealable plastic bag
  • water (as needed)

Bitter Lemon Tonic Water

  • 12 ounces tonic water
  • 6 ounces freshly squeezed lemon juice
  • ¼ cup granulated sugar
  • 3 2-inch strips lemon zest (peeled with a vegetable peeler and with the white pitch attached)

Wild Hibiscus Salt

  • 4 tablespoons flake sea salt (such as maldon)
  • 2 tablespoons dried hibiscus flowers (pulsed in a blender or food processor until coarsely ground)
  • 1 teaspoon water

Spring Loaded Cocktail

  • 8 ounces The Botanist gin
  • 2 ounces cucumber syrup
  • 16 ounces lemon tonic water
  • 12 pink peppercorns
  • 1 pinch wild hibiscus salt

InstructionsCucumber Syrup

Combine the cucumber slices and sugar in a resealable plastic bag. Press out the air, seal the bag, and toss gently to coat the cucumbers in the sugar. Set aside at room temperature for 4 hours. Add a little water to the bag to help dissolve more of the sugar, then strain out the cucumber slices, reserving the syrup. Store the syrup in an airtight container in the refrigerator.

Bitter Lemon Tonic Water

Stir together the tonic water, lemon juice, and sugar in a large mixing glass until the sugar has dissolved. Add the lemon zest strips and use a muddler to push down on and twist the zest at the bottom of the mixing glass, muddling for about 1 minute. Allow the mixture to rest for 10 minutes before removing the zest. Store the lemon tonic water in an airtight container in the refrigerator.

Wild Hibiscus Salt

Combine the salt, ground dried hibiscus flowers, and water in a mortar, using a pestle to crush and grind them together. Once combined and the salt turns a pinkish hue, spread it out in as thin a layer as possible on a baking sheet lined with parchment paper and allow the salt to dry out completely overnight. Break the sheet of salt apart into small pieces and store in an airtight container at room temperature.

Spring Loaded Cocktail

Chill the 4 serving glasses by placing them in a freezer or filling them with ice cubes. Add the gin and cucumber syrup to a cocktail shaker. Fill the shaker with crushed ice, place the cap on the shaker, and shake it vigorously for 10 seconds.

Strain the mixture into a large mixing glass. Add the lemon tonic water and stir to combine. Distribute between the 4 serving glasses and garnish each one with 3 pink peppercorns and a pinch of the wild hibiscus salt.

Sour Margarita Cocktail Lollipops by Melville …

Sour Margarita Cocktail Lollipops by Melville Candy

Diamonds in the Sky Cocktail1.5 oz GinSplash…

Diamonds in the Sky Cocktail

  • 1.5 oz Gin
  • Splash Lime Juice
  • .5 oz Ginger Syrup 
  • 3 oz Ginger Beer 

Ginger Syrup

  • ¾ cup Fresh Ginger roughly chopped
  • 1 cup Sugar
  • 1 cup Water



  1. Stir gin, lime juice, and ginger syrup with ice until chilled.
  2. Strain chilled cocktail into a champagne flute or martini glass.
  3. Top with ginger beer.

Ginger Syrup

  1. Heat water and sugar in a pan and stir until dissolved.
  2. Add fresh ginger pieces and allow mixture to simmer for 6-8 minutes.
  3. Strain to remove ginger pieces.
  4. Allow to cool before using.

Conquistador’s Tonic ! IngredientsProdu…

Conquistador’s Tonic !


  • 1 tbsp Apple
  • 3 Apple, Slices
  • 1 Rosemary, spring
  • 4 Rosemary needles


  • ½ part Cranberry juice
  • 5 parts Fever-tree tonic water

Beer, Wine & Liquor

  • 2 parts Plymouth gin

Matcha Made in Heaven !For the drink:1 &frac…

Matcha Made in Heaven !

For the drink:

1 ½ oz Cap Rock Vodka
1 oz lemon juice
½ oz simple syrup
dash of vanilla extract
1 oz  peach calpico
1 oz aguafaba or egg white
splash of soda water to finish
garden herbs for garnish

Add everything but the soda water to your shaker tin with 1 ice cube.
Whip shake for 5 seconds to wake up the proteins in your emulsifier
add 4 more ice cubes and shake vigorously ( depending on what shenanigans you’ve been up to its ok if you can’t muster vigor)

In your chilled glass add 2 ice cubes , strain your drink into glass and top with soda water

Finish with a few sprigs of vegetation !

Superman’s Kryptonite Cocktail ! Tipsy…

Superman’s Kryptonite Cocktail ! Tipsy Bartender

1 ½ oz. (45ml) Spiced Rum
1 ½ oz. (45ml) Coconut Rum
1 ½ oz. (45ml) Melon Liqueur
1 ½ oz. (45ml) Pineapple Juice
1 oz. (30ml) 151 Proof Rum

1. Fill a rocks glass with ice and pour in spiced rum and coconut rum.
2. Add melon liqueur and pineapple juice.
3. Top with 151 proof rum.