CLEAN

COCKTAILS

~A CLEANER RIFF ON CLASSICS~

Plum Old-Fashioned

  • In a chilled rocks glass add 2 dashes Angostura Bitters and 1 tsp of Demerara Syrup. Top with 2 oz of BLACKLISTED Aged Plum Brandy and stir. Add 1 large ice cube and stir a second time. Garnish with an orange twist.

The Blackball

  • Fill a tall glass with ice and add 2 oz of BLACKLISTED Unaged Brandy and 5 oz of Craft Soda Water. Garnish with a twist of lemon peel.

Forbidden Fruit Margarita

  • 2 oz BLACKLISTED Quince Brandy

  • 3/4 freshly squeezed lime juice

  • 1/2 oz blood orange juice

  • 1/4 oz agave or honey syrup (to taste)

  • Garnish: lime & Kosher salted rim

  • Shake all ingredients with ice and strain into a martini glass. Optional: rim ¼ of the glass with pink salt or tajín to highlight the smoky notes. Garnish with a dehydrated citrus. Optional: add 2 dashes of orange bitters

Plum Espresso Martini

  • 2 oz BLACKLISTED Aged Plum Brandy

  • 2 oz chilled espresso/cold brew, chilled

  • 3 oz vanilla almond milk or dairy free coffee creamer

  • 1/4 oz maple syrup (optional depending on milk used)

  • Garnish: coffee beans and a light dusting of cinnamon

  • Add all ingredients to a shaker with ice. Shake well.

    Strain into a martini glass and enjoy cold! If you’d like, you can chill your glass in the fridge prior. Garnish with 3 coffee beans & a dusting of cinnamon

Cucumber Cleanse

  • 2 oz BLACKLISTED Pear Bandy

  • 3/4 ounce fresh cucumber juice

  • 1/2 ounce fresh lemon juice

  • 1/4 ounce ginger syrup*

  • 1/4 ounce honey

  • 5 drops lavender bitters (optional)

  • Garnish: cucumber peel

  • Add all ingredients with ice into a shaker and dry-shake (without ice) until well-chilled. Strain into a cocktail glass. Garnish with a twist of cucumber peel inside glass.

    *Ginger syrup: Bring 1 cup coconut sugar and 1 cup water to boil in small saucepan. Add 4 oz peeled ginger cut into thin rounds (about a 10-inch long piece). Remove from heat and allow to steep for 30 minutes, then strain out solids. Store in refrigerator up to several weeks.

Pear Martini

  • 2 oz BLACKLISTED Pear Brandy

  • 3/4 oz fresh lemon juice

  • 3/4 oz fresh grapefruit juice

  • 3/4 oz honey syrup (1:1 honey + water, boiled and chilled)

  • Garnish: pink or black salt on ¼ of rim

  • Optional: 2-3 dashes of Angostura bitters

  • Combine all ingredients in a cocktail shaker. Add ice and shake vigorously until well-chilled. Strain into a chilled martini glass.

    Garnish with pink or black salt on the rim — salting just ¼ of the rim adds a touch of elegance and beautifully complements the pear’s sweet-tart profile.