Shake the Absinthe with Fernet Branka.
Build in champagne flute.
A variation of Death in the Afternoon. The reddish color of Fernet Branka, thus the dusk.
Rim a rocks glass with salt and pepper, and fill with ice
Muddle watermelon and basil (don't over-muddle)
Add vodka, syrup, and lemon juice
Shake with ice for 10-15 seconds
Double strain into rimmed ice-filled rocks glass
Garnish with watermelon chunk with two basil leaves stuck in it
Whip shake, pour into a Pearl Diver glass (Tiki mug), and top with crushed ice. Garnish with mint sprigs and a smoking cinnamon stick.
Use a blend of Jamaican rums, e.g. 1 oz Appleton Select + 1/2 oz Smith & Cross
Flash blend with 8 oz crushed ice and pour into Tiki mug. Add ice as needed. Garnish as you see fit.
Recipe included with the Beachcomber Bombadier mug.
Tikiland Trading
Build all ingredients over a big rock in a single old fashioned glass, stir until chilled. Garnish with a fresh orange slice and freshly grated nutmeg.
Jurancon used in recipe is only semi sweet, and adds lots of acidity that brings out the juicy pineapple notes in the Bahnez eau de vi.
Moscatel used is fruity and aromatic, nonoxidative but quite sweet.
Created for our winter menu after a bad breakup with a yoga practitioner left me craving the bittersweet and savory side of life and shunning the new age.
Scale recipe up to large batch size, Combine all ingredients but coconut cream together into a cambro. Heat up coconut cream to 150~ degrees Fahrenheit in a pot, remove from heat.
Slowly add cocktail to heated coconut cream and all to sit 2 hours until fully curdled and separated. Strain through an oil filter or preferred milk punch straining technique.
To serve, pour 3 oz over rocks in a small old fashioned glass with a tajin salt half rim. No garnish.
Creates for a Valentine’s Day specials activation with Mescal Union 2 years ago. Never removed from menu since because of immense popularity
Muddle three raspberries in a cocktail shaker. Add vodka, simple syrup, St Germain, lime juice, and ice. Shake and strain into a cocktail glass. Top off with champagne. Garnish with skewered berries
Personally, had this cocktail at Bagatelle, NYC
Shake all ingredients vigorously with ice cubes. Strain into a pre-chilled highball glass filled with fresh ice. Garnish with a roasted scarlet runner bean on a cocktail pick.
Styria, the green heart of Austria, is famous for its culinary treasures – apple, pumpkin seed oil, scarlet runner beans, and horseradish. This drink unites them in a single glass: bold, surprising, and deeply rooted in regional identity. A true original from the Styrian hills, created by Angelika Robé and Thomas Philipp.
Shake with ice and strain into a rocks glass over fresh ice.
Glass: Rocks
Garnish: Lemon twist or edible flower (optional)
A floral twist on a whiskey sour, inspired by the graceful Swallowtail butterfly. Created for a pollinator-themed wedding at Colorado’s Butterfly Pavilion—my first attempt at cocktail design, and somehow no one cried.
Created in 2025 as part of the Wings & Wonders wedding cocktail menu at Butterfly Pavilion in Colorado. This was the first cocktail I ever designed—meant to balance bourbon’s strength with floral lift, inspired by the Swallowtail butterfly’s elegance and bold color.
Created by Brandon Brokate for the Wings & Wonders wedding cocktail menu at Butterfly Pavilion (2025), Northglenn, Colorado.
Shake all but soda with ice. Strain into a highball glass over fresh ice. Top with soda and stir gently.
Glass: Highball
Garnish: Orange wheel (optional)
Citrusy and clean, this cocktail honors the Monarch butterfly’s epic migration. A key part of our pollinator-themed Wings & Wonders wedding bar—bright, balanced, and easy to batch.
Designed for our upcoming pollinator-themed wedding at Butterfly Pavilion in Colorado (August 2025). This drink reflects the Monarch’s journey and the celebratory tone of the day with citrus, honey, and sparkle.
Created by Brandon Brokate for the Wings & Wonders wedding cocktail menu at Butterfly Pavilion (2025), Northglenn, Colorado.