SOUTHSIDE MOJITO

JAWBOX SMALL BATCH

• 50ml / 2oz JAWBOX SMALL BATCH GIN
• 5ml / .25oz SUGAR SYRUP
• 25ml / 0.5oz LIME JUICE
• 3 DASHES AROMATIC BITTER
• 12 MINT LEAVES
• TOP UP WITH SODA WATER

Garnish: Fresh mint sprig

Method: Muddle mint then build over cubed or crushed ice.

Origin: The original Mojito and famed for being Al Capone's favourite drink originating from the Southside of Chicago Illinois.

AVIATION

Jawbox Small Batch

• 60ml / 2oz JAWBOX SMALL BATCH GIN
• 25ml / .75oz LEMON JUICE
• 15ml / .50oz MARASCHINO LIQUEUR
• 10ml /.25oz CREME DE VIOLETTE

Garnish: Maraschino cherry

Method: Shake ingredients with ice and fine strain in to a chilled coupette.

Origin: This cocktail first appears in Hugo R. Ensslin’s 1916 Recipes for Mixed Drinks. Ensslin was the head bartender at New York’s Hotel Wallick and is widely credited for creating the cocktail.

PINEAPPLE COLLINS

JAWBOX PINEAPPLE

• 50ml / 2oz JAWBOX PINEAPPLE & GINGER GIN LIQUEUR
• 25ml / 1oz LEMON JUICE (FRESHLY SQUEEZED)
• 10ml / .25oz SUGAR SYRUP
• TOP UP WITH SODA WATER

Garnish: Lemon wedge

Method: Pineapple Collins change method to: Shake Jawbox Gin, lemon juice and sugar syrup with ice. Strain into an ice-filled glass and top with soda water.