3 drops Bittermens Elemakule bitters

7 drops Scrappy's cardamom bitters

0.5 oz celery syrup

0.25 oz Tempus Fugit Crème de Menthe

2.0 oz Hendrick’s Gin

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Methode: Stir, strain

Ice: Carved

Glass: Rocks tumbler

Garnish: Cardamom leaves

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To make celery syrup, add equal parts by weight cold-pressed celery juice and sugar in a saucepan over low-medium heat and stir until well-combined

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Photo by Amanda Harrison

2 pipettes Banana-nut Armagnac bitters

0.25 oz housemade bitter honey syrup

0.75 oz Trash Tiki lemon stock

1 barspoon Montenegro Amaro Italiano

0.75 oz Giffard Banane du Bresil

1.25 oz Van Gogh Vodka

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Methode: Shake; double strain

Glass: La Rochere Honeybee-etched Picon

Ice: Clarified ice sphere

Garnish: Peel-on red banana wheel French-tipped in ground Chaga mushroom with a grip of fresh Dorset Heath blossom

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To make housemade bitter honey syrup:

Bring 296 mL (1 bottle) of Regan's No. 6 Orange bitters to a steady 170°F near-boil. Pour heated bitters over 2.0 grams of organic Dandelion Leaf tea. (I sourced mine locally from No. 9 Farms to help reduce carbon footprint and packaging waste. However, Celebration Herbals tea sachets are a suitable commercial alternative.) Cover and steep for 7 minutes. Extract Dandelion Leaf tea sachets and combine bitters tea-infusion with 340 grams of Scottish Heather Honey. (I sourced mine from John Mellis' Apiaries in Dumfries, UK.) Stir until well-combined. Bottle, label & refrigerate. Keeps up to 3 months.

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To make Wild-foraged Banana-Nut Armagnac Bitters:

2 tbsp Cat's Claw

1 cup Brazil nuts

1 cup Macadamia nuts

1 tsp Sassafras

3 tbsp local honey

1 tsp ground Chaga mushroom

1 tbsp Pao D'Arco

1 tbsp wild Cherry bark

0.25 oz wild-foraged Spicebush twigs

1 tsp ground Saigon cinnamon

1 tbsp Guarana

1 cup Giffard Banane du Bresil

1 cup Armagnac Saint Vivant

1 cup overproof neutral grain alcohol

1 cup purified water

In a quart-sized glass mason jar, combine all ingredients except honey and water. Shake well to combine and let sit for two weeks, shaking jar daily. Double strain infusion through cheesecloth-lined fine mesh filter into clean glass jar and let sit for one week. Meanwhile, transfer strained solids into a saucepan with 1 cup purified water and simmer on low-medium heat for 10 minutes. Let cool, then pour into separate glass jar and set aside for one week, shaking daily. After one week, strain solids out of mixture through cheesecloth-lined fine mesh filter. If necessary, strain again to remove any excess debris. Combine water mixture with alcohol infusion and 3 tbsp local honey and let sit for three days. Transfer into bitters bottles. Store indefinitely.

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To make Trash Tiki lemon stock:

Add 51.0 oz purified water and 2.2 lb of halved, juiced lemon hulls to a large pot and boil for 5 minutes. Remove husks after 5 minutes and continue to boil liquid on high heat until reduced to a liquid volume of 22 oz. Stir in 1/3 cup of organic cane sugar until dissolved. Add 0.75 oz citric acid and 0.5 oz of malic acid. Stir until well-combined. Remove from heat and filter lemon stock through a cheesecloth-lined mesh filter to remove any debris. Bottle, label and refrigerate. Keeps fresh 5-7 days.

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Photo by Amanda Harrison

1.0 oz Sotol Plata

0.5 oz Ancho Verde

0.25 oz Adelaide

1.25 oz superfood juice blend*

0.5 oz lime

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*To make 1 quart superfood juice, blend 246g green apple juice, 220g agave nectar, 124g ginger root juice, 118g filtered water, 102g lacinato kale, and 22g wheatgrass.

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Combine all ingredients in a tin, shake, and double strain into a chilled martini glass, garnish with a TN Coneflower echinacea skeleton leaf**

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**To make skeleton leaves, bathe leaves in cold water bath for 2-3 weeks, changing water daily to keep fresh. Use a clean, soft bristle brush to gently remove loosened pulp from leaves. Dye transparent leaves green by submerging in echinacea tea for desired time-to-colour ratio.

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Photo by Amanda Harrison

7 drops Bittermens Xocolatl Mole bitters

0.25 oz Scarborough syrup

0.5 oz Giffard Banane du Bresil

0.5 oz Montenegro Amaro Italiano

1.5 oz Uncle Nearest 1856

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Methode: Stir, strain

Glass: DOF

Ice: Carved

Garnish: Peel-on Banana wheel

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To make Scarborough syrup:

1 cup purified water

1 cup organic cane sugar

2 tsp ground sage

2 tsp cassia bark chips (finely ground in hand-mill burr coffee grinder)

60 cardamom pods (each cracked with mallet/muddler)

Add all ingredients in saucepan over low-medium heat. Stir until well-combined. Double strain through cheesecloth-lined fine mesh strainer. Store in refrigeration.

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Photo by Amanda Harrison

0.75 oz strawberry-agave syrup

0.75 oz lemon juice

0.25 oz Adelaide

1.0 oz Cocchi Americano

1.0 oz Espolon Blanco

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Methode: Shake, strain

Glass: DOF

Ice: Carved

Garnish: Bamboo-skewered strawberry fan + 2 basil leaf “rabbit ears”

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To make strawberry-agave syrup:

Juice whole strawberries through a Robot Coupe or similar high-powered juicer/food processor. Combine at (4:1) ratio 100% Blue Weber agave syrup to fresh strawberry juice. Store in refrigeration.

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Photo by Amanda Harrison

1 pipet housemade Hoodoo bitters

0.5 oz lime juice

0.75 oz fluffy grapefruit juice

0.75 oz Scarborough syrup

0.5 oz Fidencio Tierra Blanco stillproof mezcal

1.5 oz Castle & Key Restoration Release gin

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Methode: Build in tin, whip-dump with pinch of Hoshizaki pebble ice until ice is fully dissolved

Glass: Goblet

Ice: Pebble

Garnish: Cinnamon stick

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To make fluffy grapefruit juice:

Juice whole grapefruits, peel-on through a Robot Coupe or similar high-powered juicer/food processor.

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To make Scarborough syrup:

1 cup purified water

1 cup organic cane sugar

2 tsp ground sage

2 tsp cassia bark chips (finely ground in hand-mill burr coffee grinder)

60 cardamom pods (each cracked with mallet/muddler)

Add all ingredients in saucepan over low-medium heat. Stir until well-combined. Double strain through cheesecloth-lined fine mesh strainer. Store in refrigeration.

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To make housemade Hoodoo bitters:

1 cup Hoodoo Chicory Liqueur Legba Reserve

1 cup 190 proof neutral grain alcohol

1 cup purified water

2 tbsp Siberian ginseng

2 cups halved pecans, lightly toasted

4 whole cloves

1 tbsp wild cherry bark

1 tsp sarsparilla

3 tbsp local honey

1 tsp gentian root

1 tbsp chinchona bark

1 tbsp chopped black walnut leaf hull powder

2 cinnamon sticks

1 vanilla bean, split

In a quart-sized glass mason jar, combine all ingredients except honey and water. Shake well to combine and let sit for two weeks, shaking jar daily. Double strain infusion through cheesecloth-lined fine mesh filter into clean glass jar and let sit for one week. Meanwhile, transfer strained solids into a saucepan with 1 cup purified water and simmer on low-medium heat for 10 minutes. Let cool, then pour into separate glass jar and set aside for one week, shaking daily. After one week, strain solids out of mixture through cheesecloth-lined fine mesh filter. If necessary, strain again to remove any excess debris. Combine water mixture with alcohol infusion and 3 tbsp local honey and let sit for three days. Transfer into bitters bottles. Store indefinitely.

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Photo by Amanda Harrison

1 dash Regan’s No. 6 orange bitters

3 dash Scrappy’s celery bitters

0.5 oz corn-water simple syrup

0.25 oz Suze

2.0 oz avocado-infused Monkey in Paradise vodka

1 large lemon peel, expressed and inserted into mixing glass

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Methode: Stir, strain

Ice: Carved

Glass: Rocks

Garnish: Lemon peel

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To make avocado-infused vodka: add two halved, peeled and pitted medium-sized Hass avocados to a vacuum-bag with one 750mL bottle of Monkey in Paradise vodka and sous vide at 60°C/140°F for 60 minutes. Strain through a nut milk bag, then additionally strain through a paper coffee filter to remove all remaining residual matter.

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To make corn-water simple syrup: strain the liquid from a can of sweet corn and add an equal part organic cane sugar by weight to the liquid volume of corn-water. Heat over low-medium heat on stovetop and stir until well-combined. In the meantime, use leftover corn kernels to make a pot of chili.

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Photo by Amanda Harrison

1 dash Angostura bitters

3 dash Scrappy's Celery bitters

0.75 oz handmade acidified verjus

0.75 oz Asbach und Auslese Reisling Likor

1.0 oz Montenegro Amaro Italiano

1.0 oz Brugal 1888 Doblemente Anejado

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Methode: Shake; strain

Glass: La Rochere Honeybee-etched Picon glass

Ice: Carved

Garnish: Cluster of wine grapes

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To make acidified verjus:

Harvest or purchase 10 lbs of unripened Zinfandel wine grapes. If you would prefer to forage for and wild-harvest them, wild grapes grow all over the United States, usually along riverbanks. Just know which grapes grow in your area and how to distinguish them. Pick grapes from vines as soon as the first few have begun to change colour. Destem grapes, if any stems are attached. Grind grapes (as quickly as possible to prevent oxidisation) on a 0.7mm die on a meat grinder to produce slurry. Strain output through a cheesecloth-lined chinois or fine-mesh sieve (the finer the better; may have to repeat twice or multiple times to remove as much sediment as possible). Gather strained juice in a large Mason jar or Cambro and add to it 1.0 tsp citric acid and 0.5 tsp sodium metabisulfite. Rest in refrigeration for 48 hrs. Any remaining sediment will settle to the bottom. After 48 hrs, gently decant into a clean container, preventing any bottomed sediment from spilling out. You will have to discard some remaining verjus with the dregs, but this is okay: Separating product from remaining sediment will prevent further oxidisation and bolster the longevity, colour and flavour of your final product. Bottle and refrigerate. Keeps fresh in refrigeration for up to 9 months.

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Photo by Amanda Harrison

0.25 oz ginger syrup

0.5 oz vanilla syrup

0.25 oz lemon juice

0.5 oz carrot juice

1.0 oz Lillet Rose

1.0 oz Beefeater Pink

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Methode: Shake, double strain

Glass: DOF

Ice: Carved

Garnish: Carrot sidewinder + sprig of carrot top greens

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Photo by Amanda Harrison

3 dash Jameson Wild-foraged Sloe Berry bitters

0.75 oz Arizona Green Tea w/ Ginseng & Honey

0.75 oz Guilio Cocchi Doppo Teatro

0.75 oz Luxardo Bitter Bianco

1.0 oz Brugal 1888 Doblemente Anejado

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Methode: Build; incorporate

Glass: Denver & Liely Whiskey Glass

Ice: None

Garnish: None

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Photo by Megan Rainwater