Cocktails

The Sazerac

• 2oz Thirteenth Moon

• .5oz honey syrup (1:1 honey to water)

• 4 dashes Peychauds bitters

• 2 dashes Angostura bitters

• Absinthe rinse

In a mixing glass, combine all ingredients except absinthe. Add ice and stir. Strain into absinthe-rinsed glass. Garnish with lemon twist.

The queen’s Mule

• 1.5oz. Honey Moon

• 3/4oz. fresh lemon juice

• 1/2oz. turmeric honey syrup

• 2oz. ginger beer (or more to taste)

Build cocktail in mixing glass. Pour over ice. Top with extra ginger beer, if desired.

Buzz Buzz Fizz

• 1.5oz Honey Moon

• 1/2oz. fresh lemon juice

• 3/4oz. apple syrup

• 1/2oz. heavy cream

• 1 egg white

• 3-4 drops orange blossom water

• soda water or seltzer

• fresh cinnamon

Combine all ingredients in tin (except soda and cinnamon) and shake without ice for 30 seconds. Add ice and shake again for 2-3 minutes (or until the tin is too cold to hold). Strain into glass, then let rest in fridge for 5 minutes. Once the head of the drink has separated, pour soda water straight down the middle and let head rise above glass. Garnish with cinnamon.