This cocktail starts out with an Absinthe fire wash; setting a spirit on fire lets it release its natural essence. Saint George Absinthe is extremely earthy and herbaceous and it not only comes from my favorite island, Alameda, California, but in all sincerity it’s the best absinthe in the world. Tanquray Ten is added as the main spirit, it is juniper forward, followed by dry citrus notes from its high-grade distillation process and then leaves your taste buds with a distinct peppery finish. Juicy, Heirloom tomatoes add a layer of luscious full-bodied flavor. This cocktail’s fourth component is Aloe Vera juice to provide a natural sweetness. It is syrupy in its natural state and very sweet. A finishing of touch celery bitters and a pinch of salt make every taste in this cocktail come alive. Far from a Bloody Mary, or heavy grainy tomato feel in your mouth this cocktail calls for a deep sigh after the first sip. Go ahead, stretch your legs out, put your feet up, let your shoulders fall, and get ready for ultimate bliss.

  • 0.5 oz Saint George Absinthe
  • 1.5 oz Tanqueray Ten
  • 3 oz. Heirloom tomato puree – fine strained.
  • .05 oz Aloe Vera juice
  • 2-3 dashed Celery bitters
  • Pinch of salt

Pour 0.5 oz of St. George Absinthe into a rocks glass, swirl it around to coat the inside of the glass. Holding the glass at a diagonal angle, light a match and set the absinthe on fire. Roll the glass so the flame touches all sides. Let absinthe burn a minute or until the flame goes out, which ever happens first. Add the remaining ingredients into a shaker with ice and shake well. Put ice into the rocks glass and fine strain the cocktail into glass. Garnish with cherry tomatoes.

Royal Empire

This is an exciting julep. Zacapa is full bodied with almond flavors that once are opened are covered with honey and toffee. The second layer to this julep is filled with dried fruit and a pinch of spice that is illuminated by the subtle lemon grass found in Bols Genever and fresh mint. Blackberries add a layer of berry sweetness without being overbearing bringing forward the dried fruit notes.  With it’s complex flavors and many layers this julep will leave you making another before you have finished your first.

  • 1.5 oz Zacapa 23
  • .5 oz Bols Genever
  • 5 oz Blackberries
  • 4 oz Mint leaves
  • I bar spoon Demerana syrup

Muddle mint, blackberries and dermerana syrup in the bottom of a Julep cup or rocks glass. Add Zacapa and Bols Genever. Stir 30 times. Top with crushed ice.  Stir again until frost appears on the outside of the glass. Top with crushed ice and garnish with blackberries and a spring of fresh mint.