La Bandita

La Bandita

La Bandita will steal your heart and then steal your wallet. This sophisticated sipper calls for some specific ingredients, but substitutions are allowed:

Swap the tequila for 1.5 oz. of smoky Mezcal for a “Smokey y La Bandita.”

Add a dash of grapefruit bitters if that's your style.

Just don't forget the Ancho Reyes chile liqueur. It's not the same without it.

INGREDIENTS

2 oz. Roca Patrón Silver Tequila

1 oz. Fresh Grapefruit Juice

0.5 oz. Eli Mason Gomme Syrup

0.5 oz. Pierre Ferrand Dry Curaçao

0.25 oz. Ancho Reyes Chile Liqueur

Combine all ingredients over ice and stir until well chilled. Pour over fresh ice and garnish with dried pasilla chiles.

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Gin Garden Cocktail

Garden Gin Cocktail

We like to think of building a perfect cocktail as if you were a chef preparing a meal - bringing together layers of flavor to make it just right.

Cocktail bitters are often referred to as the "salt and pepper" of cocktails, adding dimension and flavor to spirit-forward drinks. But bitters are not the only option when it comes to 'seasoning' your cocktail. This Gin Garden Cocktail utilizes three other flavor enhancers, fresh mint, rose water and lime.

It also includes another exceptional element, Chartreuse. Made by French Carthusian Monks since the late 1730's, Chartreuse imparts bright herbal and floral notes to cocktails. Available in both a "yellow" and "green" variety, the yellow offers a softer palate and is what we used in this cocktail. 

But just like a chef perfecting a dish, this cocktail needs that final element that brings it all together. And that's what Eli Mason Gomme Syrup is for. It adds sweetness and a velvet-smooth mouthfeel that cuts down the sharp boozy edge of spirits to allow all the flavors to shine through.

INGREDIENTS:

1.5 oz. Gin

1 oz. Dry Vermouth

.5 oz. Fresh-Squeezed Lime Juice

.5 oz. Yellow Chartreuse

.5 oz. Eli Mason Gomme Syrup

.25 oz. Rose Water 

1 Dash of Lemon Bitters

Fresh Mint

Muddle 6-8 leaves of fresh mint in the bottom of your cocktail mixing glass. Fill with ice and add remaining ingredients. Stir to chill before straining into a glass with ice. Garnish with fresh mint.

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The Davidson Cocktail

The Davidson Cocktail

When you grow out of your college years, you understand that cocktails are for sipping and savoring, not chugging as quickly as humanly possible. Ol' Eli is all about that. Take the time to kick back and enjoy your beverage. 

We like to think that our Gomme Syrup is ideal for drinks like that. It adds more than a little sweetness to a cocktail - it adds a silky texture and downright luxurious mouthfeel. Made for spirit-forward cocktails such as the Davidson, Gomme Syrup still allows the subtle flavors and nuances of the spirits to come through, but softens that sharp boozy edge. We add a touch of Cynar to this one as well. An artichoke liqueur known for its versatility and taste, Cynar is an artichoke based bitter. Its distinctive flavor is enriched from an infusion of 13 herbs and plants, making it a completely natural drink, rich in scents with a unique flavor that pairs well with many other spirits.

Like with many of our cocktails, we suggest stirring this one to keep from watering down the flavors. And if you're lucky enough to own a spherical ice ball maker, it's a good drink to put that to use on, as the round ice will chill the drink without watering it down too quickly, so you're set and ready to slowly sip and enjoy every drop. 

INGREDIENTS:

2 oz. Bourbon or Whiskey

.25 oz. Cynar 

.5 oz. Fresh Lemon Juice

.5 oz. Eli Mason Gomme Syrup

2 dashes Lemon Bitters

Strip of Lemon Zest for Garnish

Start by chilling your glass with ice and water. Meanwhile, add ice to a cocktail mixing glass and add all liquid ingredients. Stir it for 15-20 seconds to chill. Discard ice from chilling glass, add a large cube or sphere of ice and strain cocktail into glass. Express oils from lemon peel over cocktail and drop into glass to garnish. 

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Yale Cocktail

Yale Cocktail

This Yale Cocktail is a classic recipe that calls for Gomme Syrup. 

Like with many boozy beverages, the addition of Eli Mason Gomme Syrup helps not only sweeten, but also soften. It adds a viscosity to the drink that makes it more enjoyable while simultaneously rounding off the sharp alcohol edge.

But the Yale also contains a couple other favorite ingredients of ours - bitters and Luxardo Maraschino Liqueur. Maraschino is a clear, relatively dry liqueur made from sour Marasca cherries. It's distilled directly from the sour fruit and the crushed pits, which give it a subtle bitter almond flavor. The cherries are processed and distilled much like brandy, and later combined with a pure cane syrup before it's aged and filtered. It's one of the very few liqueurs in the world produced by distillation. And it can completely transform a mediocre cocktail.

INGREDIENTS:

2 oz. Gin (London or English Recommended)

.25 oz. Luxardo Maraschino Liqueur

.5 oz. Eli Mason Gomme Syrup

2 Dashes Orange Bitters

Strip of Orange Zest for Garnish

Start by chilling a cocktail glass with ice and water. Set aside.

In a cocktail mixing glass of ice, add gin, Marachino, Gomme Syrup and bitters. Stir for 15-20 seconds to chill. Discard ice from cocktail glass and strain the drink into the glass. Express oils from orange peel over the glass and drop into the cocktail to garnish.

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The Uragh Stone

Uragh Stone

The color of this drink is nearly as mysterious as the origins of the ancient circle of stones that inspired its name. 

The Uragh Stone Circle was constructed in Ireland during the Neolithic Age, which was way before mankind had discovered alcohol. So don't go blaming their whiskey for the idea to stand up a few giant stones in a field.

It's a remarkable drink with a ghostly color that glows under the light. Like a pristine Irish lake (or lough) in a glass.

 

INGREDIENTS

1.5 oz. Gin

0.75 oz. Green Chartreuse 

0.75 oz. Dry Vermouth

0.5 oz. Eli Mason Gomme Syrup

1 pinch of Kosher Salt

Stir the ingredients above on ice until very cold. Strain into your most ornate glass and garnish with lime peel.

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