Our tasting room bar runs a small rotating program of cocktails built around our four spirits. The cocktails change roughly four times a year, partly seasonal, partly whatever the bar team has been excited about. Here's what's pouring right now, with the recipes if you want to make them at home.
1. The Sunset Negroni
Our take on the classic Negroni, built on Nopalera Gin and a touch of Aperol instead of all Campari.
- 1 oz Nopalera Gin
- 0.75 oz Campari
- 0.25 oz Aperol
- 1 oz Carpano Antica sweet vermouth
- Pink grapefruit twist
- 1 large ice cube
Build directly in a rocks glass over a single large ice cube. Stir briefly. Express the grapefruit twist over the surface, rub the rim, drop it in. The Aperol softens the Campari's bitterness just enough that the prickly-pear character of the gin gets to lead. Drinks like a desert sunset.
2. The Date Garden
An Oasis Vodka spritz built around fresh date syrup and lemon.
- 1.5 oz Oasis Vodka
- 0.5 oz date syrup (recipe below)
- 0.5 oz fresh lemon juice
- 3 oz dry sparkling wine
- Lemon twist
Shake the vodka, syrup, and lemon juice with ice. Strain into a wine glass over fresh ice. Top with sparkling. Lemon twist.
Date syrup: simmer 1 cup pitted Medjool dates in 1 cup water for ten minutes, blend, strain. Refrigerate up to two weeks.
3. Hollywood Forever
An old fashioned variation built on Zanja-Madre Bourbon, with a few drops of mole bitters.
- 2 oz Zanja-Madre Bourbon
- 0.25 oz simple syrup
- 3 dashes Angostura
- 2 dashes Bittermens Xocolatl Mole bitters
- Orange peel
Build in a rocks glass over a large ice cube. Stir for ten seconds. Express the orange peel. The mole bitters add a deep cocoa note that meets the rye spice in the bourbon halfway. The drink is named after the cemetery across the street, in case the resemblance to an Old Fashioned with a darker undercurrent isn't already enough of a hint.
4. The Wilcox
A whiskey sour variation built on Zanja-Madre Rye, with rosemary syrup.
- 2 oz Zanja-Madre Rye
- 0.75 oz fresh lemon juice
- 0.5 oz rosemary syrup (recipe below)
- 1 egg white
- 2 dashes Angostura (for the float)
Dry shake the rye, lemon, syrup, and egg white. Add ice, shake again. Double-strain into a coupe. Float a few drops of Angostura on the foam. Named after the cross street.
Rosemary syrup: simmer 1 cup sugar in 1 cup water with three sprigs of fresh rosemary for ten minutes. Strain. Refrigerate up to a month.
5. The Long Pour
A simple gin and tonic upgrade we pour endlessly in summer.
- 2 oz Nopalera Gin
- 4 oz Fever-Tree Mediterranean tonic
- Pink grapefruit slice
- Fresh rosemary sprig
- Plenty of ice
Build in a tall glass packed with ice. Stir once. Garnish. Drink fast.
6. The Mortuary
An espresso martini variation, named in honor of what the building used to be.
- 2 oz Oasis Vodka
- 1 oz fresh espresso, slightly cooled
- 0.75 oz coffee liqueur
- 1 dash mole bitters
- Three coffee beans
Shake hard with ice for fifteen seconds. Double-strain into a chilled coupe. Float three coffee beans on the foam. The mole bitters are the difference — they push the drink from "sweet espresso martini" toward something with darker layers.
What's next
Our cocktail menu rotates roughly seasonally. Summer 2026 will lean harder on Mediterranean botanicals, more sparkling, more citrus, and probably one drink with watermelon. We're also working on a barrel-aged Negroni that needs about three more months in oak before we'll commit to it.
If you want to taste the current menu, our tasting room is open at the end of every distillery tour. Book a tour Thursday through Sunday.