The Harimau was specifically created to help you make the most of the delicious, award-winning Black Powder Gin.  Plus all Tanglin products are shipping free for a limited time! Read on for the recipe, and for the pro-tip from the mixologist who created this!

Did you need another reason to buy fresh cherries this summer?  We've got ya.

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.

Ingredients

Method

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

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.  

Ingredients

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

Method

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.

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

 Ingredients

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

Method

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

Ingredients

2 oz Mount Rigi
2 oz tonic water

Method

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

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.

Ingredients

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)

Method

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.

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!) 

Ingredients:

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

Method:

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.

Ingredients:

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

Method:

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.
 

 

Ingredients

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

 

Method

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.

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

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.

Ingredients

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

Method

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.

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.

Ingredients

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

Method

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

Starward Nova is part of the Craft Spotlight Collection. All bottles ship free through March 18. Shop the entire collection here.

This bold and balanced Australian single malt whisky meets its match in the premium, fruit-forward apricot liqueur. What happens next? Fireworks.  A drink you'll keep coming back to, least of all because it's so damn easy to make.

Ingredients

2oz Starward Nova
.5 oz Rothman & Winter Apricot Liqueur
.75 oz fresh lemon juice
.5 oz simple syrup

Method

Combine all ingredients in a cocktail shaker. Add ice and shake vigorously. Strain over ice in a rocks glass and garnish with a lemon peel.