Ingredients:
2 oz AMASS Dry Gin
4 oz Tonic Water
Fresh Herbs & Citrus, for garnish

How to mix:
Pour over ice and garnish with your preferred herbs and citrus (we like rosemary, grapefruit peel, and lime). 

Ingredients:

2 oz AMASS Dry Gin
0.75 oz Lemon Juice
0.75 oz Hibiscus Honey Syrup

Hibiscus Honey Syrup:
1 part Strong Hibiscus Tea
2 parts Honey

How to mix:
To make the hibiscus honey syrup, brew strong hibiscus tea and mix with honey until completely dissolved. Pour the syrup into a shaking tin along with the gin and lemon juice and shake with ice for 10-15 seconds or until the tin is ice cold. Strain into a coupe glass.

Ingredients: 

1.5 oz AMASS Dry Gin
0.75 oz Lemon Juice
2 Dashes Reagan's Orange
0.5 oz Yuzuri Yuzu Liqueur
0.5 oz Rosemary/Thyme Oleo
1 Egg White
Angostura Bitters
Lemon Slice

How to mix:

Combine gin, lemon juice, Reagan’s Orange, Yuzuri, oleo, and egg white in a shaker. Reverse dry shake and double strain into a Nick and Nora glass. Use Angostura bitters to create star art on top of the cocktail. Twist lemon slice over the drink; discard the peel.

Ingredients:

1.5 oz AMASS Dry Gin
1 oz Lemon Juice
0.5 oz Simple Syrup
3 oz Sparkling Wine (Champagne, Prosecco, or Cava)

How to mix:

Quick shake with ice and strain into a champagne flute. Top with sparkling wine.

Ingredients:

1.5 oz AMASS Dry Gin*
1 oz Campari
1 oz Sweet Vermouth
Orange Twist, for garnish

How to mix:
Combine gin, campari, and sweet vermouth in a glass filled with ice. Stir gently to dilute and garnish with an orange twist
*Our recipe skews heavy on the gin, but feel free to pull it back to just 1 oz if you prefer a less spirit-centric sip