A crisp, sparkling spritz with bright apple notes perfect for a light and refreshing seasonal moment.

RECIPE
1 ½ oz Above Board Bitter Aperitif
1 ½ oz Fresh Apple Juice *
3 oz Sparkling Rosè

Method: Build over ice the Above Board Bitter Aperitif and the fresh apple
juice. Stir to chill and add more ice. Top with sparkling Rosè.

Glassware: Spritz glass or large wine glass

Garnish: Dehydrated Apple, Lemon Slice

*Use a centrifugal or masticating juicer for the juicing apple. Wash the apples, no need to remove stems or seeds. Add a small amount of ascorbic acid (vitamin C) to the container you will be juicing into. (This will prevent browning) Stir to dissolve. Strain, bottle and refrigerate for up to 4 days.

A velvety, carrot-forward cocktail with warm spice and a nostalgic dessert-like softness — without the sweetness.

RECIPE
1 ½ oz Above Board Cream Liqueur
1 oz Cognac
1 ½ oz Fresh Carrot Juice *
4 Dashes Carrot Cake Spice Tincture *
2 Dashes Fee’s Black Walnut Bitters

Method: Combine all ingredients into a mixing tin with ice and shake. Double
strain into a chilled glass.

Glassware: Martini or large coupe

Garnish: Carrot Fronds, Manicured Orange Peel
*Use a centrifugal or masticating juicer for the juicing carrots. Wash and peel large carrots. Strain and bottle. Refrigerate for up to 4 days.

CARROT CAKE SPICE TINCTURE
4 oz high proof vodka
½ tsp each of nutmeg, cinnamon, allspice, cardamom

Method: Combine ingredients in a small glass bottle. Allow to rest for 48 hours, shaking periodically to mix. Strain through a coffee filter, bottle and keep at room temperature for up to 2 months.

A crystal-clear, delicately layered punch that delivers botanical depth in a smooth, elegant pour.

BATCH RECIPE
4 oz Above Board Orange Liqueur
4 oz Above Board Bitter Aperitif
2 oz Above Board Sugar-free Syrup
8 oz Tequila Blanco
4 oz English Breakfast Black Tea
4 oz Lemon Juice
4 oz Fresh Strawberry Juice *
4 oz Fresh Red Bell Pepper Juice *
8 oz Unsweetened Soy Milk

Method: Pour 5 oz over a large ice cube. Glassware: Rocks

Garnish: Fresh Mint, Edible Flower

Method: Brew the tea. Combine all ingredients aside from soy milk into a small Cambro. Stir to combine. Pour the soy milk into a separate Cambro and slowly pour the batched punch over the soy milk making sure to touch all corners and curdle with all the milk. Allow to rest for 30 minutes to 1 hour. Presoak a fine cloth strainer with water. Pour the curdled mixture through the strainer and collect until it starts to come out clear. Suspend the strainer over a new container and return the first strained amount back to the strainer. Your punch should be pouring a steady clear stream and will finish within 30-40 minutes. Bottle and refrigerate.

*Use a centrifugal or masticating juicer for the juicing bell peppers. Wash and remove stems and seeds. Strain and refrigerate for up to 4 days.
*For juicing strawberries, you can use the centrifugal juicer or you can blend in a blender with some water to make a puree. Add some Pectinex and strain through a chinois. Strain will take 45 minutes – 1 hour but will yield the most liquid and the best results. Bottle and refrigerate for up to 4 days.

A vibrant, spa-fresh tonic with earthy botanicals and a refreshing, energizing lift.

RECIPE
1 ½ oz Above Board Orange Liqueur
¾ oz Gin
½ oz Fresh Lemon Juice
¾ oz Beet/Ginger/Turmeric Blend *
1 ½ oz Premium Soda Water

Method: Combine all ingredients but the soda water into a mixing tin with ice
and shake. Double strain over ice and top with soda water.

Glassware: Collins

Garnish: Fresh Mint, Dehydrated Lemon Slice

* Use a centrifugal or masticating juicer for the juice blend. Wash and peel 4 red beets, one thumb of ginger, and one thumb of turmeric. Wear gloves, juice all together and clean juicer parts immediately. Strain, bottle and chill for up to 4 days.

A creamy, tropical frozen coffee treat that feels indulgent while staying light and balanced.

RECIPE
2 oz Above Board Coffee Liqueur (1 oz in the blend, 1 oz float)
¾ oz Above Board Sugar-free Syrup
1 ½ oz White Rum
1 oz Light Coconut Milk
½ oz Fresh Lime Juice
100 grams Frozen Banana Slices
5 oz Ice

Method: Freeze glass. In a blender add 1 oz of Above Board Coffee Liqueur along with the remaining ingredients and ice. Blend on high until very smooth. Pour into your frozen glass and float the remaining ounce of Above Board Coffee Liqueur over the top.

Glassware: 14-16 oz Tropical Glass Garnish: Manicured Banana Leaf

A soft, effervescent lavender-kissed coffee cocktail that brings a calming spa-like elegance to every sip.

RECIPE
1 ½ oz Above Board Cream Liqueur
½ oz Above Board Sugar-free Syrup
¾ oz Hendrick’s Gin
2 oz Strong Cold Brew Coffee
6 Dashes Scrappy’s Lavender Bitters
1 ½ oz Premium Soda Water

Method: Combine everything but the soda into a mixing tin with ice and shake. Double strain over ice in a lavender-dusted glass and top with soda water.

Glassware: 12 oz Collins or footed tall glass Garnish: Dried Lavender, lavender dust swipe * (optional)

A crisp, cooling blend with fresh herbal notes and an airy sparkle that feels instantly rejuvenating.

RECIPE
1 oz Above Board Orange Liqueur
¾ oz Above Board Sugar-free Syrup
1 ½ oz Vodka
1 oz Fresh Cucumber Juice*
4-5 Fresh Basil Leaves
1 ½ oz Premium Soda Water

Method: In a cocktail tin, muddle the basil and the syrup. Add remaining
ingredients, except the soda, with ice and shake. Double strain over ice and
top with soda water.

Glassware: 12 oz Collins

Garnish: Dehydrated Lemon Slice, Cucumber Ribbon

* Use a centrifugal or masticating juicer for the cucumber juice. Wash the cucumber well and do not peel. Once juiced, strain and bottle. Keep refrigerated for 4 days.

A bright, citrus-forward margarita with a clean, uplifting finish that feels both refreshing and refined.

RECIPE
1 oz Above Board Bitter Aperitif
½ oz Above Board Sugar Free Syrup
1 ½ oz Tequila Blanco
1 oz Fresh Orange Juice
¾ oz Fresh Lime Juice

Method: Combine all ingredients into a mixing tin with ice and shake. Strain the drink into the other tin and fluff with a hand-held milk frother. Pour over ice in a salt-rimmed glass

Glassware: Rocks

Garnish: Dehydrated Orange Wheel