Seasonal Tap Recipe

Measure

Measure 2 oz gin and 0.5 oz dry vermouth into a mixing glass or shaker.

Prepare purée (if not ready)

If you don't have purée prepared: toss 4–5 large ripe berries or one small peeled peach slice in a blender with 1–2 teaspoons water and blitz until smooth. Strain through a fine-mesh sieve to yield a smooth purée. Use 1 oz strained purée for this cocktail.

Add 1 oz seasonal fruit purée, 0.5 oz simple syrup, and 0.5 oz fresh lemon juice to the mixing glass with the spirits.

Muddle

Put 6 fresh basil or thyme leaves in the shaker or mixing glass and gently muddle 2–3 times to release aroma and oils. Do not over-muddle into a paste.

Add 2 dashes of orange bitters to the mixture.

Add ice (about 1 cup or enough to fill the shaker), cap the shaker, and shake vigorously for 12–15 seconds until the exterior is frosty. This chills, dilutes, and integrates the purée and herbs with the spirits.

Double-strain the cocktail into a chilled coupe or rocks glass over fresh ice (for a spirit-forward serve) using both a standard strainer and a fine-mesh sieve to catch herb bits and fruit solids. If you prefer a lighter, longer drink, strain into a highball glass over fresh ice and top with 1.5 oz club soda, gently stir once to combine.

Garnish with one sprig of fresh basil or thyme and a thin slice of the seasonal fruit or a single berry, expressing the herb briefly over the drink to release aromas before dropping it in.