Shake the all ingredients with ice, then strain into a coupe glass. Garnish with a lemon twist.
A
1 oz Singani 63
B
.75 oz Sweet Vermouth
C
.75 oz Campari
D
.75 oz Lemon Juice
E
.50 oz Honey Syrup
F
Lemon Peel
Shake the first four ingredients with ice, double strain into a coupe glass. Top with sparkling wine garnish with 3-4 dashes of Aromatic Bitters and pin with a mint garnish.
A
1.5 oz. Singani 63
B
¾ oz Demarara Syrup
C
¾ oz Lime
D
6-8 Mint leaves
E
Sparkling Wine
F
Aromatic Bitters
G
Mint Sprig
Build the first three ingredients in a highball glass, add ice, and stir to combine. Garnish with a lime wheel and optional items such as candied ginger and mint sprig garnish.
A
1.5 oz. Singani 63
B
¼ oz. Lime Juice
C
5 oz. Fever Tree Ginger Beer
C
3 d. Aromatic Bitters
C
Lime Wheel
When you have Singani 63, the show never stops. You can bring the flavor of Magic Mike Live home with our two signature cocktails: Magic & Attractive
A
1.5 oz. Singani 63
B
.75 oz Taylor’s Velvet Falernum
C
.75 oz Real Passion Fruit Syrup
D
.75 oz Lime Juice
E
5 Dashes Angostura Bitters
A
1.5 oz. Singani 63
B
.75 oz St Germain Elderflower Liqueur
C
.75 oz Orange Blossom Honey Syrup (2:1)
D
.75 oz Lemon Juice
E
1 oz Sparkling Moscato
Add first 4 ingredients to a shaker, add ice, shake until diluted. Garnish a stemless wine glass with electrodust, add ice and pour cocktail over ice. Top with Sparkling Moscato and garnish with edible flowers.
To make honey syrup, whisk 1 cup honey with 1/2 cup water until thoroughly mixed.
Use our bottle service and we’ll deliver a magic package straight to your door
Dry shake first seven ingredients for 10 minutes.
¹ Then shake with ice for two minutes. Pour into highball glass and top with club soda. (Optional: Garnish with candied orange slice). ¹We don’t really expect you to do this… ² ²…but it’s better if you do.
A
2 oz. Singani 63
B
1 oz. Simple Syrup
C
1 oz. Fresh Lime Juice
D
1 oz. Fresh Lemon Juice
E
1 oz. Heavy Cream
F
3 dashes Orange Blossom water
G
1 Egg White
H
Club Soda
Stir first eight ingredients. Pour into a highball glass with ice. Garnish with vegetables you’re in love with.
A
2 oz. Singani 63
B
2 oz. fresh tomato juice
C
.25 oz. fresh lemon juice
D
4 dashes Tabasco sauce
E
1 dash Worcestershire sauce
F
1 bar spoon horseradish
G
3 pinches pepper
H
1 pinch salt
I
Fresh vegetables
Add first four ingredients to a pitcher. Then stir and add fresh berries. Pour into glasses with ice.
A
1.5 oz. Singani 63
B
.5 oz. St-Germain
C
1 bar spoon Crème de Pêche
D
2 oz. Rosé wine
E
Fresh berries (or other seasonal fruit)
Stir all ingredients over ice, then strain into a glass. Garnish with a grapefruit twist.
A
1 oz. Singani 63
B
1 oz. Lillet Blanc
C
.75 oz. Yellow Chartreuse
D
.25 oz. Combier
E
Grapefruit Twist
Rinse rocks glass with Absinthe and discard excess. Burn absinthe for 10 seconds, then extinguish. Stir remaining ingredients over ice in a mixing glass, then strain into a rocks glass. Squeeze lemon twist over drink and garnish.
A
2 oz. Singani 63
B
2 Cubes Demerara Sugar
C
3 Dashes Peychaud’s Bitters
D
Absinthe
E
Lemon Twist
Stir all ingredients over ice, strain into rocks glass. No garnish.
A
1 oz. Singani 63
B
1 oz. Cognac
C
1 oz. Antica Formula
D
1 Bar Spoon Bénédictine
E
2 Dashes Angostura Bitters
F
2 Dashes Peychaud’s Bitters
