1 oz. Uncle Val’s Botanical Gin .75 oz. La Pivón Rojo Vermouth .75 oz. Luxardo Bitter Bianco infused with Blood Orange and Vanilla Beans Build gin, vermouth, bitter liqueur and vermouth in a cocktail mixing glass, stir about 20 revolutions with a mixing spoon. Strain with a Hawthorne strainer over a large ice cube in a double old-fashioned glass. Garnish with a slick of an orange peel and a piece of dried vanilla bean.
2 oz. Uncle Val’s Botanical Gin .75 oz. Fresh Lemon Juice .5 oz. Honey Syrup 2 pinches of Fennel Pollen 3 Dashes Bitter Queens Norcal Nancy Eucalyptus Bitters Build gin, lemon, honey syrup and bitters in shaker tin with ice, shake for 7-8 seconds. Strain with Hawthorne strainer through double strainer into a small chilled coupe glass.
1.5 oz. Uncle Val’s Botanical Gin .5 oz. Elderflower Liqueur .75 oz. Small Hands Tonic Syrup Sparkling Water Combine gin, elderflower liqueur and tonic syrup in tin shaker. Add ice, cap with other side of tin and shake lightly for 6 seconds, strain with a Hawthorne strainer into collins glass over ice. Fill with sparkling water and garnish with a lime wheel.
1.5 oz. Uncle Val’s Botanical Gin .5 oz. Fresh Lemon Juice .5 oz. Rosemary-Thyme Simple Syrup Sparkling Wine Build gin, lemon juice and rosemary-thyme simple syrup in shaker tin with ice, shake for 7-8 seconds. Strain with a Hawthorne strainer into a champagne flute and fill with sparkling wine. Garnish with a long lemon twist using a channel knife.