Vinyasa

in a metal mixing cup with ice

1.5 oz Cooper’s Daughter Buddha’s Hand Vodka

1.5 oz Cooper’s Daughter Thai Basil Liqueur

1/2 lime squeezed

20 drops habanero lime bitter

1/4 cup egg white foam (Visit our Instagram page to find our egg white foam recipe under our story highlights ‘Recipes I’)

pinch of sea salt

fine strain into coupe glass

Dandy shandy

1 oz Cooper’s Daughter Buddhas’s Hand Vodka

0.5 oz Cooper’s Daughter Thai Basil Liqueur

1/2 lemon squeezed

top with any lager

Bojito

in a shaker cup with ice

2.5 oz Cooper’s Daughter Thai Basil Liqueur

2 oz Cooper’s Daughter Diamond St Vodka

2 whole limes squeezed

6 mint leaves

shake well and pour all into a pint glass

top with seltzer

mint leaf garnish

Cucumber SANDWICH 

2 oz London Dry Gin

1 oz Cooper’s Daughter Thai Basil Liqueur

1/2 lemon squeezed

garnish with cucumber slices

Deer Country

in a metal mixing cup with ice

2.5 oz Cooper’s Daughter Smoked Maple Bourbon

1 oz Cooper’s Daughter Thai Basil Liqueur

10 drops black walnut bitters

stir well and strain into coupe glass

twist & garnish with orange peel

BC Basil

9 oz cup with square ice cube

2 oz Cooper’s Daughter Smoked Maple Bourbon or Cooper’s Daughter Black Walnut Bourbon

0.5 oz Cooper’s Daughter Thai Basil Liqueur

Line cup with Cucumber Slices

Later Alligator

in a shaker cup with ice

1 oz Coopers Daughter Diamond Street Vodka

1.5 oz Cooper's Daughter Thai Basil Liqueur

1 oz watermelon syrup

1 small pinch of salt

½ lime squeezed

shake well

Pour dirty ice and all into 12 oz glass

top with limeade

Show Pony

in a metal mixing cup with ice

1 oz Weathertop Farm strawberry basil shrub 

2.5 oz Cooper’s Daughter Thai Basil Liqueur

1 oz Cooper’s Daughter Diamond St. Vodka 

stir well

strain into 12 oz glass filled with ice 

top with seltzer 

1/4 lemon garnish