🎉 Select bottles extend FREE SHIPPING to your entire order 🎉 🎉 Select bottles extend FREE SHIPPING to your entire order 🎉

Curious & Unfiltered

The Chyrsanthemum: a Simple & Light Vermouth Cocktail

This three ingredient cocktail is as elegant as it is simple.  It allows vermouth, which normally plays a supporting role, to take center stage.  A wonder low ABV option that dates back more than 100 years.

A beautiful, tall coupe glass filled with a light amber-colored liquid and an ornate orange slice garnish that looks perhaps like a bird. The background has a chic apothecary feel.


2 ounces dry vermouth (we favor Dolin Dry)
1 ounce Bénédictine
Absinthe, to rinse



Rinse the inside of a chilled coupe with absinthe, and set aside.  Add Vermouth and Bénédictine to a mixing glass with ice, and stir. Strain into the chilled coupe, garnish with an orange twice, or if you're feeling fancy, something like what you see here.  

Note: The classic spec calls for 3 dashes of absinthe added to the mixing glass, but we find that can be quite overpowering, so opt for a rinse instead. If you simply adore absinthe, try increasing to taste

Continue reading

Tanglin Black Powder, an Award-Winning Gin

Platinum Awarded, Navy Strength

A cocktail in a Tom Collins glass on the back deck with a bottle of Tanglin Black Powder Gin beside it. Refreshing, cool, a sprig of rosemary to garnish.

At the height of the British Empire, the navy gave gin rations to sailors during long voyages. It was used for everything from drinking to cleaning to fighting disease. However, following the boom of gin distilling across the UK, naval officers became suspicious that they were receiving low-quality, low-proof booze from the British government. To be sure all was on the up and up, sailors would pour some of their rationed gin over gunpowder and set it on fire. The gunpowder would only ignite if the gin was at minimum 57% alcohol by volume -- and then the sailors could be sure they were getting the good stuff. No fire, and they would know the gin did not have the required "strength" and they were being cheated.

And that's how a gin that is at least 57% alcohol by volume became known as Navy Strength Gin. 

Tanglin's Black Powder Gin belongs to this category - named after the gunpowder used in navy ships as well as for its bold and bright flavors. It recently set off some fireworks of its own by taking home Platinum at the the world's largest and most prestigious spirits awards, the San Francisco World Spirits Competition.  A spirit can only earn Platinum it has been awarded Double Gold three years in a row. Tanglin Black Powder Gin joins just a small number of global gins who have been awarded Platinum.  Tanglin's other gins fared very well, too.  Orchid Gin was awarded gold and Singapore Gin, in its first outing, took home a Double Gold.

While not for the faint hearted, Tanglin's Black Powder Gin is delicious sipped over ice: with a bright and smooth opening which is followed up by a bittersweet herbal finish and a punch from Java pepper.

Here we're enjoying it paired very simply with Yuzu juice, soda water, and a sprig of fresh rosemary.

The Cloud 9

1.5 oz of Tanglin Black Powder Gin
.75 oz yuzu juice
soda water
sprig of rosemary


Fill a tall glass with ice. Pour gin and yuzu juice into the glass. Stir. Top off with soda water to taste and garnish with a sprig of fresh rosemary.

Continue reading

This is how we do it: the Mahia Marg

Everyone loves a margarita. But sometimes the remix is even better than the original. And that's the case with this delightful riff on the Cinco de Mayo mainstay featuring Nahmias Mahia Fig Spirit.  


1.5 oz Mahia Fig Spirit
.5 oz Tequila Reposado
1 oz fresh squeezed lemon juice
3/4 oz Meyer lemon oleo saccharum (see recipe below)
fresh cilantro


Combine lemon juice and cilantro in a shaker. Muddle gently.  Add all other ingredients and ice. Shake hard to combine, dilute, and chill. Double strain into a rocks glass with fresh ice. Garnish with cilantro.

To make Meyer Lemon Oleo Saccharum: Peel Meyer lemons, ensuring as little pith as possible.  Combine with equal parts (by weight) white sugar and muddle gently. Cover in refrigerator 2-3 days until syrup forms. Strain syrup and keep refrigerated.

Recipe created by Connor Dineen of the Amsterdam, Rhinebeck, NY.

Continue reading

Mount Rigi Cocktails For Every Mood

Some days are all about mixing cocktails that require multiple bottles and deliver a complex, layered taste. And some days we'd rather just have a quick, delicious, and refreshing sipper.

Either way, Mount Rigi has you covered. Whatever the mood, low-key or all out, Mount Rigi serves it up just perfectly.

Dress It Up with the Call it Mooshi

A dark-colored cocktail in a martini glass with an orange twist, against a geometric pastel background


1.5 oz Russell's Reserve 10 Year Bourbon
1 oz Mount Rigi
1/2 oz Punt e Mes
1 dash Angostura Bitters


Add all ingredients to a mixing glass with ice.  Stir until well-chilled. Strain into a chilled cocktail glass. Garnish with a brandied cherry or an orange peel. 


Dress It Down with the Tonic Spritzer

Refreshing, appetizing. 4 highball glasses filled with clear alcohol and ice, with a single slice of fruit in each once, against a light peach background and the shadow of a palm tree branch.


2 oz Mount Rigi
2 oz tonic water


Add ice cubes and garnish with the citrus slice of your choice.

Continue reading

Spice up your Old Fashioned with Ancho Reyes

Sophisticated looking cocktail in an old-fashioned glass that has a geometric pattern on it. One large format ice cube and an orange peel on a cocktail pick artfully placed on top. A scattering of real dried ancho chiles in the background on the table.

This Cinco de Mayo, you might consider forgoing a typical margarita. Instead, punch things up with a tequila-based old-fashioned. This version packs some spicy heat thanks to the ever-lovely, ever-delicious Ancho Chile Reyes Poblano Liqueur.


1 oz Reposado Tequila
1 oz Ancho Chile Reyes
.25 oz rich simple syrup
3 dashes Angostura Bitters
2 dashes Angostura Orange Bitters
Orange peel
Lemon peel (optional)


Combine all ingredients in a mixing glass. Add ice and stir for 30 seconds to chill. Strain into a double old-fashioned glass over (ideally) a large format ice cube. Garnish with orange peel (and lemon, if using) by first expressing oils into the glass, then rubbing the rim with the peels.



Continue reading

Spring Cocktails to Celebrate

Longer days, trees in bloom, and a warm breeze: Spring is here!

With it we're sharing these cocktails full of fresh, bright, spring flavors -- a great way to enjoy the tastes and aromas of the new season, and perfect for Spring occasions worth celebrating, both large and small. 

Whether that's spreading a blanket in the grass and sipping on an afternoon aperitif outdoors for the first time this year, or whether it's Passover dinner or Easter brunch, below are a few cocktails that are ready to meet the moment. 

These drinks feature interesting, harder-to-find spirits that offer fresh, herbal, and fruity tastes perfect for the warming weather palate.  Bonus: they'll help you enjoy all those delicious liqueurs on your home bar. (Or give you a reason to stock up if you're running low!) 

Orange cocktail in a coupe with a lemon wheel floating on top on a wood grain counter.


1 oz St. George Absinthe Verte
1 oz Green Chartreuse
1 oz Giffard Abricot du Roussillon liqueur
Fresh lemon for garnish


Combine all ingredients in a mixing glass and stir with ice for about a minute. Double strain into a chilled glass and garnish with a lemon slice or twist.




Pink colored cocktail in a coupe glass with floating blood orange slice on a wood grain backdrop. The name of the cocktail Citrus Bloom is at the bottom


1 oz Amazzoni Gin
.75 oz Saint Germain Elderflower Liqueur
.75 oz fresh squeezed lime juice
1 oz blood fresh squeezed orange juice
chilled ginger ale
blood orange for garnish


Combine gin, Saint Germain and the fresh squeezed juices into a cocktail shaker with ice and shake until cold.  Double strain into a chilled glass, then top with desired amount of ginger ale and float a blood orange slice on top.


Yellow hued cocktail in a rocks glass with ice against a navy backdrop. Cocktail name is Lazy Sunday.Ingredients

1.5oz Tromba Tequila
1.5 oz grapefruit juice
1 oz cinnamon syrup*
.25 oz turmeric tea**
club soda
grapefruit to garnish



Combine first four ingredients into a metal shaker and shake with ice. Strain into a chilled glass over ice, top with desire amount of club soda. Garnish with a grapefruit twist.



*make simple syrup with equal parts water and sugar, adding several cinnamon sticks to the mix. Let it steep 6 hours or more, strain out the solids and store in the refrigerator.

**boil 2 cups of water with 1 tsp ground turmeric powder. Simmer 10 minutes, strain and cool.

Lazy Sunday recipe by Anna Maceda of Portland's Campana restaurant, via Liquor.com
Yellow Parrot recipe via Punch

Continue reading

Curiada Cocktail Hour: The Airmail

Honey colored cocktail in a champagne coupe, You see the hands of woman garnishing the cocktail with a lemon peel curl.

There was a time when anything going by air - mail, people - was unusual, glamorous, and exciting.

This cocktail brings all of those vibes. A throwback to an era of intrigue, excitement, and mid-century style.

No one quite knows the origins of this drink -- the earliest reference to it is in a Bacardi pamphlet, where, befitting its name, it was actually garnished with a real postage stamp!

Here we mix a favorite rum with delicious, bar-quality syrups and juices from Cheeky Cocktails, for an easy-to-make cocktail that tastes as fantastic as one you'd have when out on the town. 

Garnish with a lime twist -- or to pay homage to the original, with a postage stamp!

Pick up these exceptional syrups and juices or anything else that catches your eye at Cheeky and enjoy 15% off your order when you use the code CURIADA15.


1.5 oz rum, preferably on the lighter side
.75 oz honey syrup
.75 oz lime (or lemon) syrup


Add rum, lime juice, and honey syrup to a cocktail shaker with ice. Shake until cold. Strain into a champagne flute and top with Prosecco or another sparkling wine. Serve with a lime twist garnish (or a vintage postage stamp!)


Continue reading

Curiada Cocktail Hour: The Bitter Mai Tai

shot taken from above with liquor bottles Campari and Virago Four Port Rum in the background, a pink cocktail garnished with a mint leaf in the foreground.Who doesn't love a Mai Tai?  For those who don't want to choose between the tiki classic and a love of the bitter, we have this excellent cocktail.

Last time we made this excellent concoction, we used Virago Four Port Rum, which gives wonderful flavor and just the funk you need to match the boldness of the Campari.

You can also make it, as it was originally made, with Smith & Cross Jamaican Rum, which really brings the funk. 

Whatever rum you choose, make it one with enough assertiveness to play its role in this excellent drink.


1.5 oz Campari
.75 oz dark, flavorful rum, we like Smith & Cross or Virago
.5 oz Pierre Ferrand Dry Curaçao
1 oz lime juice
3/4 oz orgeat
fresh mint


Shake all ingredients with a small amount of ice in a cocktail shaker. 
Fill a rocks glass with (crushed) ice. Strain the cocktail into the glass. Add more crushed ice on top, if you're using it, and garnish with a sprig of mint.



Continue reading

Curiada Cocktail Hour: The Pineapple Papa

Pineapple is a stellar cocktail ingredient, particularly when paired with rum. Something about that fresh, tropical flavor plays so deliciously well with the nuanced evolution of tastes that a good quality rum brings to the party. Here the rich, fruity notes of Don Papa Small Batch Rum takes are balanced by a bright, tartness with a generous pour of pineapple juice and fresh lime juice. Top it off with mint and some soda and you have a delicious, refreshing cocktail that can be easily mixed up at home whenever the mood strikes.  

Try this one on a Thursday night. It gives off serious almost-the-weekend vibes. 


2 oz Don Papa 7

2 oz pineapple juice

juice of 1 lime

1 tbsp agave nectar

4 mint leaves

splash of soda



Combine all ingredients except soda in a shaker and shake until your hands are very cold. Strain into a glass filled with ice. Top with a splash of soda and garnish with a mint sprig.

Continue reading

Craft Spotlight Collection: Mount Rigi Bitter Spritzer

Mount Rigi Swiss Aperitif is part of the Craft Spotlight Collection. All bottles ship free through March 18. Shop the entire collection here.

It's never too early in the season for a spritz. This one combines the delicious, sweet, floral taste of Mount Rigi Swiss Aperitif with the complementary bitter-sweet flavors of grapefruit and Aperol. And to top it off: sparkling wine. Layers of flavor and the feeling of summer in one fizzy, wonderful glass.


1 oz Mount Rigi Swiss Aperitif
1 oz grapefruit juice
1 oz Aperol, or other orange bitter
3 oz Prosecco, or other sparkling wine


Stir all ingredients in an ice-cube filled wine glass and garnish with a sprig of mint.

Continue reading
  • Previous
  • Page 1 of 2
  • Next
Something went wrong, please contact us!