• 30 ml ( 1 oz)  Silver Devil Gin

• 30 ml (1 oz) fresh Lime Juice

• 15 ml (    oz)  Campari

• 10 ml (     oz) Orgeat Syrup

• 15 ml (     oz) Ginger Liqueur

• 1 dash (10 drops) Twisted Ginger Bitters

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Pour all ingredients into a shaker with ice.

Shake well then double strain into chilled cocktail glass. Garnish with an orange twist and serve

• 1 lemon (cut in half + 2 lemon slices)

• 1 egg white

• 4 oz. calvados (apple brandy)

• 3 oz. ginger liqueur (Domaine de Canton)

• 1 dash (10 Drops) Twisted Ginger Bitters

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Heat a cast iron or stainless steel pan over high heat. Sear the lemon slices and two lemon halves, cut side down, in the pan until browned, about 3 mins (flip the slices once). Squeeze the juice from the lemon halves and remove any seeds. Reserve the charred slices for garnish. In a cocktail shaker, add the egg white, Calvados, ginger liqueur, bitters and 1 1/2 oz of the charred lemon juice and shake vigorously for 30 seconds. Add a large scoop of ice and shake for an additional 30 seconds. Strain into two coupe or martini glasses and garnish with charred lemon slices.

• 1-in (2.5 cm) piece fresh ginger root, peeled and sliced into ¼-in (0.5 cm) coins

• 1 tsp (5 ml) maple syrup

• 2 oz (30 ml) Angel’s Envy Bourbon

• 2 to 3 dashes (20-30 drops) Twisted Ginger Bitters

• candied ginger or ginger candy (such as Gin-Gins or Chimes), for garnish

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In the bottom of a cocktail shaker, use a muddler to crush fresh ginger until its fibers break down and it releases fresh juice. Add syrup, bourbon and bitters, then fill shaker with ice. Shake vigorously until thoroughly mixed and chilled, up to 30 seconds. Taste and, if desired, add more ginger bitters, shaking to incorporate. Strain through a fine cocktail sieve into an old-fashioned glass over a large cube of ice. Garnish with a piece of candied ginger or ginger candy.

• 1 oz. ginger syrup

• 1.5 oz. pomegranate juice

• 2 oz. bourbon

• 2 dashes (20 drops) Twisted Ginger Bitters

• lime (splash of)

• 1/2 cup sugar

• 1/2 cup water

• 1 Tbsp. ginger root (fresh grated, – about 1 inch)

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Make the syrup. In a small saucepan, combine the sugar, water, and freshly grated ginger. Bring to a simmer. Remove from heat and let cool. Build the cocktail. In a shaker, combine the ginger syrup, pomegranate juice, bourbon, bitter, and lime over ice. Shake and strain. Shake the ingredients vigorously for 10 seconds and strain into a high ball glass filled with crushed ice

• 90 ml (3 oz) Ginger Wine (2 shots)

• 30 ml (1 oz) Silver Devil Vodka

• 30 ml (1 oz) Cointreau liqueur

• 1 dash (10 drops) fresh lime juice

• 1 dash (10 drops) Twisted Ginger Bitters

• lemonade, to top up (optional)

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Shake all and strain into chilled cocktail glass. Garnish with lime wheel. Serve very cold.

• 30 ml Whiskey

• 10 ml Lemon juice

• 10 ml Caramel Syrup

• 10 ml Carrot Juice

• 1 Dash (10 drops) Twisted Ginger Bitters

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Add the carrot juice, lemon juice, ginger bitters and caramel syrup to a shaker and shake with ice. Double strain into a large shot glass and serve with a shot of Jameson Gold. Garnish with a purple carrot spear and gold leaf, and serve