Cocktails

Served over a lemon peel and rosemary ice cube in a rocks glass. Bartender: Zev Glesta

Ingredients

2 oz of Magellan Gin

1 oz Rosemary infused white port

1/4 oz Maraschino

2 Dashes of peychauds

2 Dashes of angostura

Absinthe dipped thyme; ignites when sprinkled with cinnamon and anise powder. Bartender: Joey Clemente

Ingredients

0.25 oz Absinthe Refined

1 oz Magellan Gin

1oz Lemon Juice

1oz Creme de Violette

0.5 oz Luxardo Maraschino

Shake all ingredients with ice. Serve with an edible flower.

Ingredients

1 oz Magellan Gin

½ oz Grande Absente | Absinthe Originale

½ oz falernum

¼ oz grenadine

¾ oz lime juice

Strip of cucumber in the glass and orange peel twisted decorating

Ingredients

1 oz. Henri Bardouin Pastis

1 oz. Pimm's

4 oz. limonade (1 oz. Citron, 1 oz. Sirop gingembre, 2 oz. eau)

Shake ingredients together, strain and serve up in a coupe glass w

Ingredients

1 ½ oz Magellan Gin

½ oz Absente | Absinthe Refined

½ oz Elderflower liqueur

¾ oz lemon juice

¼ oz simple syrup

Shake all the ingredients in a cocktail shaker. Serve up in a coupe glass with an orange twist.

Ingredients

1 ½ oz Magellan Gin

½ oz Curacao

¼ oz Mezcal

¾ oz Simple syrup

¾ oz Lemon juice

Build in a collins glass with pebble ice. Swizzle and serve with an orange twist.

Ingredients

2 oz Magellan Gin

1 oz Ginger syrup

½ oz Simple syrup

2 Dashes of orange bitters

Combine all ingredients except champagne in a cocktail shaker with ice, shake and strain into a chilled champagne glass. Top with champagne and stir gently. Garnish with an orange twist.

Ingredients

1 oz Magellan Gin

2 oz Champagne

½ oz Lemon juice