Cocktail Recipes & Recommended Serve

Serve cold. Everything else is optional.

That doesn't mean we think about it any less. Our botanical sodas and non-alcoholic aperitivo are made to be enjoyed on their own, straight from the can or bottle. If you'd like to make more of the occasion, here is how we serve ours, in order of involvement.

Part I

The Serve

Serve cold, in small, unfussy glassware. Pour a small amount at first; as it warms slightly in the glass, the aromatics open up. That's the whole trick.

The can or bottle stays on the table so you can top off as you go. Poured this way, each bottle contains a few serves, so bring extra glasses. These drinks are better shared.

The can: carbonated more gently, so it's easy to enjoy straight from the can. Perfect for poolside, patios, and on the go.

The bottle: carbonated higher, and it maintains its fizz long after opening. That makes it ideal for dressing up in a glass (the serve above), or for mixing into a highball.

ALTA

Italian aperitivo botanical soda

Glassware: Rocks or highball
Garnish: Orange twist

COMO

Alpine amaro botanical soda

Glassware: Highball or picardie
Garnish: Orange twist

ISLA

Caribbean mellow ginger botanical soda

Glassware: Highball or bodega
Garnish: Lime wedge and/or mint sprig

FORA

Garden District strawberry blossom botanical soda

Glassware: Picardie or wine glass
Garnish: Lemon wedge

ONDA

Sicilian amaro botanical soda

Glassware: Wine or rocks
Garnish: Lemon twist and/or green olive

SERA

Riviera apero botanical soda

Glassware: Highball or wine
Garnish: Orange twist

SUPERCLASICO

Non-alcoholic aperitivo

Glassware: Rocks or bodega
Garnish: Orange wheel

It's the taste that matters, not the flavor.

Every one of our drinks is balanced to be enjoyed alongside food. When you're choosing what to pour with dinner, don't get lost hunting for complementary flavors. Taste is the better guide: not the flavor notes themselves, but the balance of bitter, sweet, and tart underneath them. That balance is the thing we build every drink around, and it's what makes them easy to pair with just about anything. Pour them the way you'd pour wine, course to course.

Then again, sometimes flavors are just made for each other: Onda, our Sicilian-style botanical soda, is excellent with linguine alla vongole.

Part II

Mixed Drinks

Highballs and spritzes

"Can I use this as a mixer?" Yes, happily. A mixed drink is supposed to be easy. We do the work so you don't have to: one spirit, one soda, and the drink is finished.

The build: 1.5 oz spirit over ice, 4 oz soda to top, stirred gently. Note: pour slowly down the wall of the glass, not directly over the ice, to limit dilution. Garnish with citrus.

For a spritz: swap the spirit for an amaro or liqueur.

The can or bottle stays on the table and lengthens the drink as you go.

ALTA

Italian Style Botanical Soda

Classic aperitivo aromatics. Pink citrus bite and warm, fruity spice. Reminiscent of a Negroni.

Highball: dry gin — a Negroni soda
Spritz: Campari or Aperol — the extra dry spritz
Garnish: orange twist

COMO

Alpine Style Botanical Soda

Mountain citrus aromatics. Breezy mint and wildflowers. Reminiscent of an Alpine amaro.

Highball: tequila — a margarita soda
Spritz: elderflower liqueur — a Hugo spritz
Garnish: lime wheel

ISLA

Caribbean Style Botanical Soda

Mellow ginger aromatics. Blackstrap molasses, soft ginger, warm island spice. Reminiscent of a rum mule.

Highball: bourbon or Jamaican rum — a Jamaica mule
Spritz: PX sherry
Garnish: lime wedge, brandied cherry

FORA

Garden District Botanical Soda

Strawberry blossom aromatics. Jammy rhubarb, tart hibiscus. Reminiscent of a celebratory Red Drink.

Highball: white rum — a strawberry daiquiri soda
Spritz: limoncello — a strawberry lemonade spritz
Garnish: lemon wedge

ONDA

Sicilian Style Botanical Soda

Coastal amaro aromatics. Sea air along lemon grove terraces. Reminiscent of Sicilian amaro.

Highball: gin or vodka — an "extra dry" martini soda
Spritz: dry vermouth — a martini spritz
Garnish: lemon or green olive

SERA

Riviera Style Botanical Soda

Apéro spritz aromatics. Tart grapefruit, delicate spice.

Highball: rum or tequila — a paloma
Spritz: coffee liqueur — an espresso martini soda
Garnish: orange or grapefruit

SUPERCLASICO

Non-Alcoholic Aperitivo

The botanical sodas are subtle. Superclasico is not. Bittersweet and full-flavored, deep with chinotto, kola nut, and vanilla. It drinks like a proper cocktail because it is one.

Over ice: the whole can, poured cold over rocks with an orange wheel, in a tumbler
As a highball: 1.5 oz bourbon, gin, or aged rum over ice, topped with half the can — the rest served alongside
As a spritz: swap the spirit for an amaro or liqueur

Part III

The Full Cocktail

The pleasure of a little difficulty

A cocktail, unlike a mixed drink, is meant to be labored over. If that sounds like pleasure to you, here are the house recipes. Classic builds, finished with our sodas in place of soda water or tonic.

Americano

Alta

1 oz Campari
1 oz sweet vermouth
Alta, to top

Garnish: orange twist

Add Campari and sweet vermouth to an ice-filled rocks glass. Top with Alta, stir gently.

Tom Collins

Alta

2 oz dry gin
1 oz lemon juice
¾ oz simple syrup
Alta, to top

Garnish: lemon wheel, cocktail cherry

Add gin, lemon, and simple syrup to an ice-filled Collins glass, and stir. Top with Alta, stir gently.

Mojito

Como

3 mint leaves
½ oz simple syrup
2 oz white rum
¾ oz lime juice
Como, to top

Garnish: mint sprig, lime wheel

Gently muddle mint with simple syrup in a highball glass. Add rum, lime juice, and ice, and stir. Top with Como, stir gently.

Paloma

Como

2 oz tequila
1 oz grapefruit juice
¾ oz lime juice
½ oz simple syrup
Como, to top

Garnish: grapefruit wheel half

Add tequila, juices, and syrup to an ice-filled Collins glass. Top with Como. Stir gently to combine.

Mellow Mule

Isla

2 oz spirit (vodka, bourbon, tequila, or rum)
¾ oz lime juice
½ oz simple syrup
Isla, to top

Garnish: mint sprig

Add spirit, lime juice, and simple syrup to an ice-filled copper mug or highball glass, and stir. Top with Isla, stir gently.

Whiskey Sour Soda

Isla

2 oz whiskey
1 oz lemon juice
¾ oz simple syrup
Isla, to top

Garnish: orange wheel half, cocktail cherry

Add whiskey, lemon, and simple syrup to an ice-filled Collins glass, and stir. Top with Isla, stir gently.

Daiquiri Soda

Fora

1.5 oz rum
1 oz simple syrup
¾ oz lime juice
Fora, to top

Garnish: lime wheel, strawberry (optional)

Add rum, syrup, and lime to an ice-filled cocktail shaker. Shake until well chilled. Strain into a coupe, and top with Fora.

For a strawberry daiquiri soda, muddle 4–5 strawberries in the cocktail shaker before adding other ingredients.

Martini Soda

Onda

2 oz dry gin or vodka
¾ oz dry vermouth
Onda, to top

Garnish: lemon twist

Add spirit and vermouth to an ice-filled rocks glass. Top with Onda, and stir gently.

Margarita Soda

Onda

2 oz blanco tequila
½ oz triple sec
1 oz lime juice
¾ oz agave syrup
Onda, to top

Garnish: lime wheel, coarse salt (optional)

Add tequila, triple sec, lime juice, and agave syrup to an ice-filled cocktail shaker. Shake until chilled. Strain into a rocks glass over fresh ice. Top with Onda, stir gently.

Coffee Americano

Sera

1 oz Campari
1 oz sweet vermouth
1 oz cold brew coffee
¼ oz lemon juice
Sera, to top

Garnish: orange wheel half

Add Campari, sweet vermouth, cold brew, and lemon juice to an ice-filled rocks glass. Top with Sera, stir gently.

Upgraded Spritz

Superclasico

2 oz Campari
Superclasico, to top

Garnish: orange wheel half, cocktail cherry

Fill a large wine glass with ice. Add the Campari, top with Superclasico, and stir gently.

Breakfast Cocktail (Non-Alcoholic)

Superclasico

2 oz fresh orange juice
Superclasico, to top

Add orange juice to a champagne flute without ice, or Collins glass with ice. Pour Superclasico over top.

Optional: for a touch of alcohol and some striking visual appeal, add ¼ oz of Campari to the glass before the orange juice.

For best experience, always serve the remainder in the can or bottle alongside the glass.

These serves work for a quiet Tuesday evening or a full dinner party. For quantities, glassware, and how restaurants approach the same job, see our Bartender's Guide to Non-Alcoholic Drinks for Dinner Parties.