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Vitae Spirits is a family owned craft distillery in Charlottesville, Virginia that produces small batch spirits with a focus on quality and hands-on, artisanal values. What makes their products unique isn’t solely the influence of the region’s physical environment, but also their place within a community. Vitae Spirits Distillery prides itself on taking basic raw ingredients and turning them into faithful expressions of their botanical origins.
In one way or another each liquor made by Vitae Spirits strives to reflect a unique combination of influences from those that call central Virginia home. Their connoisseur customers drive them to innovate, provide exciting new tastes, and deliver products that they believe will someday be called classics. Vitae emphasizes authenticity and transparency, welcoming their customers to visit behind the scenes as frequently as possible so they can recognize how important they are to Vitae’s mission.

Cafe Brulot


Ingredients:
  • 1 1/2 oz Vitae Spirits Coffee Liqueur
  • 1/2 oz Dark Caramel syrup
  • Few dashes of Orange Bitters
  • Strip of orange peel
Directions:
Dark Caramel Syrup:\n1 cup sugar\n1/4 cup of water\n2 cups of water\nCombine sugar and 1/4 of water in a pan over medium high heat. Have 2 cups of water ready off to the side. Stir until the sugar dissolves and starts to boil. Let the sugar boil until it starts to change color, watch carefully and when the sugar turns into a medium to darkish color, turn off the heat and CAREFULLY start to add the water in small amounts. The melted sugar will sputter and heave up like lava and is over 300 degrees. Stir carefully and add the rest of the water. If you have any un-melted bits, turn the heat back on and let melt. Let cool and then bottle and refrigerate.\n\nAdd ingredients to glass with 1 large ice cube. Stir for a few seconds. Garnish with Orange Peel.

Cafe La Bombe


Ingredients:
  • 0.5oz Caramel Simple syrup*
  • 0.5oz Half & Half
  • 1 oz. Snowing in Space Gimmie Dat cold Brew Coffee
  • 1.5 oz Vitae Spirits Coffee Liqueur
  • Bar spoon Fernet
Directions:
Caramel Simple Syrup: To start, stir together the 1 cup sugar and about 1/8 cup of water in a small pot over low heat. Add 0.5oz lemon juice and allow mixture to desolve. (lemon helps keep sugar from crystallizing.) Once the mixture is dissolved, crank up the heat to medium-high and cook the syrup (covered) for about 2 minutes to jump start the caramel process. Then uncover it and stir it constantly until the syrup is a light amber color. Once it’s the color you want, carefully remove it from the heat and stir in the other 1/2 cup of water. Do this very slowly as it will hiss and might splatter, which can burn you.\nAdd ingredients to shaker with ice\nShake and pour into Martini glass\nGarnish with cocoa powder

Mocha Monkey


Ingredients:
  • 1 1/2 oz Vitae Spirits Coffee Liqueur
  • 1/2 oz banana cocoa syrup
  • 2oz whole milk
Directions:
Banana-Cocoa Syrup:\n2 cups water\n1 cup sugar\n1 ripe banana\n1 1/2 tablespoons cocoa powder\n\nCombine water and sugar in a pan over medium-high heat. Stir occasionally until the sugar dissolves, and then add the banana sliced into chunks. Turn off the heat. Cover and let steep until the syrup is cool and then strain the banana out. Put the cocoa in a small dish and mix with a small amount of boiling water and whisk until the cocoa is smooth. Add to the syrup and whisk until combined. Pour into a bottle and store in the refrigerator.\n\nAdd ingredients to a shaker with ice, shake vigorously, and then strain into a cocktail glass.

The Dude's Martini


Ingredients:
  • 1 oz Half & Half
  • 1/2 oz Vitae Spirits Coffee Liqueur
  • 1/2 oz Egg Whites
  • 1/2 oz Mary Hite Bowman Caramel Bourbon Cream
  • 1/2 oz Vitae Spirits Golden Rum
  • Garnish with cocoa powder
Directions:
Add ingredients to a shaker with ice, shake vigorously, and then strain into a cocktail glass.\nGarnish with cocoa powder.

Vitae Chata


Ingredients:
  • 1 oz Vitae Spirits Coffee Liqueur
  • 1/2 oz Cinnamon Simple syrup
  • 1/2 oz Platinum Rum
  • 2 oz Rice Milk
Directions:
Cinnamon Syrup:\n2 cups water\n1 cup sugar\n2 sticks cinnamon\n1 stick ceylon cinnamon bark\n\nCombine water and sugar in a pan over medium high heat, stirring occasionally until the sugar is dissolved. Add the cinnamon and let come to a near boil. Turn off the heat and cover. Let steep until cool. Strain cinnamon out, bottle and store in the refrigerator.\n\nAdd ingredients to a shaker with ice, shake vigorously, and then strain into a cocktail glass.\nGarnish with powdered cinnamon.

White Russian


Ingredients:
  • (optional splash of Anisette or Orange Liqueur)
  • 1.5 oz Vitae Spirits Coffee Liqueur
  • 2 oz. Half and Half
Directions:
Fill a rocks glass with desired amount of ice. Add all ingredients and then stir.

Brunelle Fizz


Ingredients:
  • 0.5 oz Fresh Lemon Juice
  • 0.5 oz. Simple Syrup
  • 1.5 oz. Vitae Spirits Anisette
  • Soda Water
Directions:
Combine Anisette, Simple syrup, and Lemon Juice in a shaker with ice.\nShake vigorously and pour over fresh ice in a rocks glass\nTop glass of with soda\nGarnish with Lemon peel

Poinsettia


Ingredients:
  • 1 oz Pomegranate Juice
  • 1 oz. Vitae Spirits Modern Gin
  • 1/2 oz Lime Juice
  • 1/2 oz Rosewater Simple
  • 1/2 oz Vitae Spirits Anisette
Directions:
Combine Ingredients in Shaker with ice\nShake vigorously\nStrain into Coupe glass\nGarnish with pomegranate seeds

Shanghai


Ingredients:
  • 0.5 oz. Fresh Squeezed Lemon Juice
  • 0.5 oz. Grenadine (see below for recipe)
  • 0.5 oz. Vitae Spirits Anisette
  • 1 oz. Vitae Spirits Platinum Rum
Directions:
Grenadine:\n2 cups Pomegranate juice\n1 1/4 cup of sugar\n2oz pomegranate molasses\n2 tsp orange flower water\nCombine all ingredients except orange flower water in a pan, heat until the sugar dissolves, then turn off heat and stir in the orange flower water. Let cool, then strain.\n\nCombine all ingredients in a shaker with ice.\nShake vigorously until and pour in a coup glass\nGarnish with a twist of lemon.

Suissesse


Ingredients:
  • 0.5 Egg White
  • 0.5 oz. Orgeat (see below for recipe)
  • 1 oz. Heavy Cream
  • 1.5 oz. Vitae Spirits Anisette
  • Fresh Nutmeg
Directions:
Combine all ingredients in a shaker with ice.\nShake vigorously and pour in a coup glass\nGarnish with fresh ground nutmeg.\n>>>>\nOrgeat:\n2 cups lightly toasted almonds, coarsely chopped\n1 1/4 cup sugar\n1 1/4 cup water\n1 tsp orange flower water\nBring water and sugar to a boil, turn heat down, add almonds. Let simmer for 5 minutes, turn off heat, let steep for up to 8 hours. Strain almonds out, stir in orange flower water. Bottle and keep in the refrigerator.

Turkish Delight


Ingredients:
  • 0.5 Lime Juice
  • 0.5 oz. Pistachio Orgeat (see below for recipe)
  • 0.5 oz. Vitae Spirits Anisette
  • 1 oz Modern Gin
  • 1 oz. Apricot Nectar
  • Garnish with powdered pistachio
Directions:
Orgeat:\n2 cups lightly toasted pistachios, coarsely chopped\n1 1/4 cup sugar\n1 1/4 cup water\n1 tsp orange flower water\nBring water and sugar to a boil, turn heat down, add almonds. Let simmer for 5 minutes, turn off heat, let steep for up to 8 hours. Strain almonds out, stir in orange flower water. Bottle and keep in the refrigerator.\n\nCombine all ingredients in a shaker with ice.\nShake vigorously and pour in a coup glass\nGarnish with fresh ground pistachio

Coco-Orange Fashioned


Ingredients:
  • 1 tsp. of Orange Marmalade
  • 1.5 oz. Vitae Spirits Collab #1
  • 3-4 dashes of Chocolate bitters
Directions:
Add Marmalade and bitters to rocks glass.\nAdd one large Ice cube to glass\nAdd Whiskey and stir.\nGarnish with rum soaked cherry

Collab Cafe


Ingredients:
  • 0.5 oz. Coffee-Vanilla Syrup
  • 0.5 oz. Vitae Spirits Orange Liqueur
  • 1 oz. Vitae Spirits Collab #1
  • 2 oz Whole Milk
Directions:
Combine all ingredients in a shaker with ice.\nShake vigorously until and pour in a coup glass\nGarnish with powdered Cinnamon.\n>>>>\nCoffee-Vanilla Syrup:\n1 cup cold brew coffee\n1 cup sugar\n1 tsp vanilla extract\nCombine in sauce pan, stir over medium high heat until the sugar dissolves and syrup starts to come to a boil, turn off heat, stir in vanilla extract. Bottle and store in the refrigerator.

Ghost Sour


Ingredients:
  • 0.5 oz. Egg white
  • 0.5 oz. Vanilla bean Simple
  • 1 oz Sour Mix
  • 1.5 oz. Vitae Spirits Collab #1
  • 4 dashes of Orange Bitters
Directions:
Combine all ingredients except egg white in a shaker with ice. Shake vigorously and pour into a dry shaker. Add egg white, Shake with agitator. Pour into coupe glass and add bitters to foam\n>>>>\nVanilla Bean Syrup:\nBring 1/2 cup sugar, 1 cup water to a boil and then simmer in a covered pot. Turn off heat and add 1/4 of a vanilla bean. Let cool and store in refrigerator with the vanilla bean in the syrup for up to one month.\nSour Mix:\n1/2 Lemon Juice\n1/2 Orange Juice

Right Back Matcha


Ingredients:
  • 0.5 oz Lemon
  • 0.5 oz Maple Syrup
  • 0.5 oz Orange Liqueur
  • 1 oz. Vitae Spirits Collab #1
  • 1.5 oz Pineapple Juice
  • 1/2 tsp. Matcha Green Tea Powder
  • Garnish with dried Pineapple slice
Directions:
Combine ingredients in shaker tin with ice\nShake\nPour into Martini glass\nGarnish with Dried Pineapple

Sweet Potato Nothings


Ingredients:
  • 1 oz Sweet potato cordial (see below)
  • 1 oz. Vitae Spirits Collab #1
  • 1/2 oz egg white
  • 1/2 oz lemon juice
  • 1/2 oz Vitae Spirits Orange Liqueur
  • garnish with baby marshmallow
Directions:
Combine ingredients into shaker with ice\nshake and pour into coupe glass\ngarnish with baby marshmallow\n>>>>\nSweet Potato Cordial:\n2 cups water\n1 cup of raw sugar\n2 cinnamon sticks\n2 inch chunk of ginger, peeled and sliced\n1 tsp green cardamom pods\n2 black cardamom pods\n1 tsp of tumeric powder\n1/4 tsp of whole cloves\nmedium sized sweet potato\nfew tablespoons of water\nfew tablespoons of blanc vermouth\n\nCombine water and sugar in a pan over medium heat, when sugar dissolves and right as syrup starts to boil, add the spices, stir thoroughly, cover and let steep until cool. At the same time roast a sweet potato in the oven or cook in the microwave until soft and tender. Peel the potato, and add in chunks to a blender, add the water and vermouth and puree until smooth. Strain the spices from the syrup, add the pureed sweet potato and whisk until thoroughly blended. Put in a jar or bottle and keep refrigerated.

Barrel-Aged Rum Old Fashioned


Ingredients:
  • 1 1/2 oz. Vitae Spirits Barrel Aged Rum
  • 1/4 oz Vanilla Bean Simple syrup
  • 6 dashes Embitterment Liquid Gold Bitters
  • Garnish with Rum soaked cherry
  • Twist orange peel
Directions:
In a rocks glass add orange peel, simple syrup, and bitters. Muddle till blended, then add ice to glass and pour Aged Rum over ice. Give it a quick stir, then garnish with Rum soaked cherry and enjoy!\n>>>>\nVanilla Bean Simple Syrup:\nBring 1/2 cup sugar, 1 cup water to a boil and then simmer in a covered pot. Turn off heat and add 1/4 of a vanilla bean. Let cool and store in refrigerator with the vanilla bean in the syrup for up to one month.

Thyme to Bramble


Ingredients:
  • 1 1/2 oz. Vitae Spirits Barrel Aged Rum
  • 1/2 oz Lemon Juice
  • 1/2 oz Spiced Simple syrup
  • 2 sprigs of thyme
  • Hefty bar-spoon of Blackberry Preserves
Directions:
Add ingredients to shaker with ice, shake till chilled. Pour all contents including ice into rocks glass, add fresh Blackberry for garnish.\n>>>>\nSpiced Simple Syrup:\nAdd 1/2 cup sugar, 1 cup water to a pot, bring to a simmer and add 1 halved vanilla bean, 2 sticks of cinnamon, 10 cloves. Bring this mix to a boil, turn off heat and let sit till room temp. Strain out solids and keep in mason jar for up to 1 month.

24 Carrot


Ingredients:
  • 1 oz. carrot gomme
  • 1.5 oz. Vitae Spirits Modern Gin
  • juice from 1/2 fresh squeezed lemon
Directions:
Combine all ingredients in a shaker, add 1 cup medium ice, and shake vigorously. Pour into a cocktail glass and garnish with an edible flower.\n>>>>\nCarrot Gomme with Honey & Ginger:\nHydrate Gomme Syrup\n4 tablespoons gum arabic\n1/4 cup boiling water\nStir together the gum arabic and boiling water in a dish\n(the gum arabic will take 5-6 hours to dissolve completely, just let it sit after mixing together, it will look like very thick syrup)\n1 cup water\n3/4 cup sugar\n1/4 cup honey\n1oz sliced ginger\nMix the sugar, honey and water in a pan, heat until sugar and honey dissolves, then add ginger slices. bring to a boil, then reduce heat and let simmer for 10 minutes. Let cool. Strain out ginger. Mix the dissolved gum arabic into the syrup and stir.\nMix the gomme syrup with an equal amount of carrot juice (should be about 2 cups) and whisk to combine.

Acting Single Cocktail


Ingredients:
  • 0.5 oz, Suze Saveur d’Autrefois
  • 0.5 oz. Cocchi Americano
  • 1.5 oz. Vitae Spirits Modern Gin
Directions:
Stir all the ingredients with ice until well chilled.\nStrain into a coupe.\nGarnish with lemon peel if you like.\nEnjoy!

Beets Me


Ingredients:
  • 0.5 oz beet shrub (see recipe below)
  • 0.5 oz. Vitae Spirits Orange Liqueur
  • 1 oz. Carrot Gomme (see recipe above in 24 Carrot)
  • 1 oz. Vitae Spirits Modern Gin
Directions:
Combine all ingredients in a shaker, add 1 cup medium ice, and shake vigorously. Pour into a cocktail glass and garnish with an edible flower.\n>>>>\nBeet Shrub:\n5 beets cut into chunks\n1/2 cup apple cider vinegar\n1/2 cup white vinegar\n1 cup sugar\n1 tsp peppercorns\n1 tsp kosher salt\nAdd beets and vinegar to blender, blend until pureed. Press puree through a fine strainer (or cheesecloth) into a non-reactive bowl (you should have 2-3 cups of beet juice/vinegar mixture) add sugar, peppercorns, and kosher salt to the bowl. Cover and allow to steep for a day. Taste, if you want more pepper flavor, let sit another day. Strain one more time, bottle and refrigerate.

Eagle's Dream


Ingredients:
  • 0.5 oz. Egg White
  • 0.5 oz. Violet Liqueur
  • 1 oz. Vitae Spirits Modern Gin
  • 1/2 Fresh Squeezed Lemon
  • 2 tsp. Simple Syrup
  • Garnish with sprinkle of Violet powder
Directions:
Combine all ingredients in a shaker with ice\nShake and pour into coupe glass.\nGarnish with dusting of Violet powder

Gin O'Lantern


Ingredients:
  • 0.5 oz. Tempus Fugit Creme de Banane
  • 1.0 oz. Aperol
  • 1.5 oz. Vitae Spirits Modern Gin
Directions:
Add all the ingredients with ice and stir until chilled.\nServe up in a glass of your choice.\nGarnish with some curled lime or orange peel if you want to make it for Halloween.\nEnjoy!

Modern Mary


Ingredients:
  • ~3 oz. bloody Mary mix
  • 1.5 oz. Vitae Spirits Modern Gin
  • cayenne salt
  • celery stick
  • lime wedge
Directions:
Rub rim of a rocks glass with the lime wedge to wet and then dunk in the cayenne salt to rim the glass. Add ice and gin. Fill glass with Bloody Mary mix, and garnish with a lime wedge and celery stick.\n>>>>\nBloody Mary Mix:\n2 bottles Knudsen’s Veggie juice\n15 oz. Worcestershire sauce\n3 oz. prepared horse radish\nHuy Fong Chili paste to taste\njuice from one lemon\ncelery salt to taste\ncracked black peppercorn to taste\n>>>>\nCayenne salt:\nCombine 1 cup flaked salt with 1 tsp ground cayenne pepper. Store in a rimming tin.

Modern Mint Mule


Ingredients:
  • ~ 3 oz. Vernor’s Ginger Ale
  • 1.5 oz. Vitae Spirits Modern Gin
  • about 6 leaves fresh mint
  • juice from 1/2 a lime
Directions:
Muddle lime slices and mint in a mule mug (or rocks glass).\nAdd ice and gin.\nFill glass with ginger ale.

Modern Tonic


Ingredients:
  • ~3 oz. Fever Tree Elderflower Tonic
  • 1.5 oz. Vitae Spirits Modern Gin
  • two slices of lime
Directions:
Muddle lime slices in a rocks glass.\nAdd ice and gin.\nFill glass with tonic.

Mountain Top Fizz


Ingredients:
  • 0.5 Fennel Flower syrup (see recipe below)
  • 0.5 oz. fresh lime juice
  • 0.5 oz. Rhubarb syrup (see recipe below)
  • 1 pinch (1/16 tsp.) ponzu sauce
  • 1 smidgen (1/32 tsp.) almond extract
  • 1.5 oz. Vitae Spirits Modern Gin
  • sparkling water
Directions:
Combine all ingredients in a shaker, add 1 cup medium ice, shake, and pour over ice in a tumbler glass. Top off with sparkling water.\n>>>>\nRhubarb Syrup: \nBring to a boil and then simmer in a covered pot 1 cup sugar, 1/2 cup water, and 4 cups chopped rhubarb. Simmer for 30 minutes. While still warm, strain through a colander into a bowl. If your colander’s holes are too large and solids pass through, restrain after adding some cheese cloth to the colander to strain more finely. Let cool and store in refrigerator up to one month.\n>>>>\nFennel Flower Syrup: \nHarvest enough fennel flowers to fill 2 cups with just the seeds/flower heads while minimizing green stems. Bring 1 cup sugar and 1 cup water to a boil. Add the 2 cups of fennel flowers and simmer for 5 minutes. While still warm, strain through a colander into a bowl. If your colander’s holes are too large and solids pass through, restrain after adding some cheese cloth to the colander to strain more finely. Let cool and store in refrigerator up to one month.

Naughty or Nice Martini


Ingredients:
  • 1.5 oz. Vitae Spirits Modern Gin
  • 3/4 oz. cranberry shrub
  • 3/4 oz. orange blossom simple syrup
  • rosemary sprig
Directions:
Combine gin, shrub, and simple syrup in a shaker, add ice, then shake. Strain into a martini glass, then garnish with a lemon twist and a sprig of rosemary.\n>>>>\nCranberry Shrub:\n1 large orange\n1/2 cup sugar\n2 cups cranberries\n1 cup apple cider vinegar\n1. Produce orange sugar: Using a peeler remove orange zest in long strips and place in a bowl with sugar. Muddle orange zest with sugar, cover, and then let sit for a minimum of an hour. Remove zest from bowl and discard, while reserving the oily sugar.\n2. Juice the orange and set it aside.\n3. Add cranberries and vinegar to blender and blend until pureed.\n4. Combine cranberry-vinegar mixture, orange juice, and orange sugar in a non-reactive container then allow to steep at room temperature for at least two days.\n5. Strain off solids through a fine strainer or cheese cloth and retain the cranberry shrub liquid.\n>>>>\nOrange Blossom Simple Syrup:\n1 3/4 cup water\n1/4 cup orange blossom water\n1 cup cane sugar\nCombine all ingredients and bring to a low boil until sugar is dissolved. Let cool, bottle, then refrigerate.

Partridge in a Pear Tree


Ingredients:
  • 0.5 oz Caramel Syrup
  • 0.5 oz Lemon Juice
  • 0.5 oz. Vitae Spirits Orange Liqueur
  • 1 oz. Mulled Pear Nectar
  • 1 oz. Vitae Spirits Modern Gin
Directions:
Combine all ingredients in a shaker, add ice, and shake. Strain into a coupe glass and garnish with a cinnamon dusted pear slice.\n>>>>\nSpiced Pear Nectar:\n1 bottle pear nectar\n1 cinnamon stick\n1 tsp clove, whole\n1/4 tsp fresh grated nutmeg\n1/4 tsp all spice\nCombine in pan, bring to boil. Lower heat and let simmer for 10 minutes. Let cool and store in fridge.\n>>>>\nCaramel Syrup:\nHeat 1 cup of sugar and 1/4 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil and becomes golden amber in color.\nImmediately remove from heat and slowly add water to mixture. Use extreme caution adding water to pan. Burns can be severe. Return to heat and continue stirring until mixture becomes liquid. Let cool in pan. Transfer to serving container. Store in fridge.

Poinsettia


Ingredients:
  • 1 oz Pomegranate Juice
  • 1 oz. Vitae Spirits Modern Gin
  • 1/2 oz Lime Juice
  • 1/2 oz Rosewater Simple
  • 1/2 oz Vitae Spirits Anisette
Directions:
Combine Ingredients in Shaker with ice\nShake vigorously\nStrain into Coupe glass\nGarnish with pomegranate seeds

Provence


Ingredients:
  • 0.5 oz. Vitae Spirits Modern Gin
  • 0.5 oz. Wildflower Honey Simple
  • 1 oz. Vitae Spirits Orange Liqueur
  • 3/4 oz Blueberry Lavender Shrub
Directions:
Combine all ingredients in a shaker, add 1 cup medium ice, and shake vigorously. Pour into a cocktail glass, then garnish with lemon twist and fresh lavender sprig.\n>>>>\nBlueberry Lavender Shrub:\nMix 16 oz of blueberries with 1 cup of sugar, mashing berries lightly and let sit for 48 hours. Place 2 tablespoons of dried lavender buds in 1 cup of apple cider vinegar and let sit for 48 hours. Strain lavender from vinegar, as well as the berries from the syrup. Mix syrup and vinegar together. Keep stored in fridge.\n>>>>\nWildflower Honey Syrup:\nBring to a boil 2 cups of water and 1 cup of honey. Turn of heat and let simmer till cooled.

Saturn


Ingredients:
  • 1.5 oz. Vitae Spirits Modern Gin1/4 oz
  • 1/2 oz lemon juice
  • 1/2 oz passionfruit syrup ( Liber & Co)
  • 1/4 oz orgeat (see below) ( Liber & Co)
  • Falernum (see below)
Directions:
Combine ingredients in shaker with ice and shake vigorously.\nStrain into a Coupe glass and garnish with a Lemon Twist.\n>>>>\nOrgeat;\n2 cups lightly toasted almonds, coarsely chopped\n1 1/4 cup sugar\n1 1/4 cup water\n1 tsp orange flower water\nBring water and sugar to a boil, turn heat down, add almonds. Let simmer for 5 minutes, turn off heat, let steep for up to 8 hours. Strain almonds out, stir in orange flower water. Bottle and keep in the refrigerator.\n>>>>\nFalernum:\n1/3 cup sliced, raw almonds\n30 whole cloves\n1/2 cup of light rum\n8 limes\n2/3 cup of water\n1/2 cup of sugar\nPreheat the oven to 400°F and toast the almonds on a cookie sheet until slightly darkened and fragrant, about five minutes. Be careful not to let them burn. Let cool before using.\nPlace the almonds and cloves in a sealable glass jar and pour in the rum. Shake and let steep 2 days. (For a less intense clove flavor, steep 1 day.)\nZest the limes, being sure no white pith is included. Set aside four of the limes for use in the rest of this recipe, and reserve the rest for another project. Add lime zest to the jar. At this point you can also add other spices, if desired. Shake and let steep for 1 day, and then strain through cheesecloth, pressing to extract as much liquid as possible.\nJuice four of the limes, and strain the juice into a sauce pot. Add water and sugar, then bring to a boil on medium heat. Cook until sugar is dissolved, about 5 minutes. Let syrup cool, then combine with the strained almond and clove infusion. Strain mixture through a coffee filter, if desired, then let it rest for an additional 12 hours before use.

She's My (Cherry Pie)


Ingredients:
  • 1 oz Sour Cherry nectar
  • 1 oz. Vitae Spirits Modern Gin
  • 1/2 oz lime juice
  • 1/2 oz orgeat (see below) ( Liber & Co)
  • 1/2 oz Vitae Spirits Anisette
Directions:
Combine ingredients in shaker with ice and shake vigorously. Strain into a Coupe glass and garnish with a dried lime wheel.\n>>>>\nOrgeat:\n2 cups lightly toasted almonds, coarsely chopped\n1 1/4 cup sugar\n1 1/4 cup water\n1 tsp orange flower water\nBring water and sugar to a boil, turn heat down, add almonds. Let simmer for 5 minutes, turn off heat, let steep for up to 8 hours. Strain almonds out, stir in orange flower water. Bottle and keep in the refrigerator.

Turkish Delight


Ingredients:
  • 0.5 Lime Juice
  • 0.5 oz. Pistachio Orgeat (see below for recipe)
  • 0.5 oz. Vitae Spirits Anisette
  • 1 oz Modern Gin
  • 1 oz. Apricot Nectar
  • Garnish with powdered pistachio
Directions:
Orgeat:\n2 cups lightly toasted pistachios, coarsely chopped\n1 1/4 cup sugar\n1 1/4 cup water\n1 tsp orange flower water\nBring water and sugar to a boil, turn heat down, add almonds. Let simmer for 5 minutes, turn off heat, let steep for up to 8 hours. Strain almonds out, stir in orange flower water. Bottle and keep in the refrigerator.\n\nCombine all ingredients in a shaker with ice.\nShake vigorously and pour in a coup glass\nGarnish with fresh ground pistachio

Vitae Collins


Ingredients:
  • 1.5 oz. Vitae Spirits Modern Gin
  • 2 oz. fresh made lemonade
  • 2 slices cucumber
Directions:
Combine gin, lemonade, and once slice of cucumber to a shaker.\nShake vigorously to extract cucumber essence.\nStrain into a chilled martini glass.\nGarnish with a slice of cucumber on the rim.

Classic Old Tom Dry Martini


Ingredients:
  • 0.5 oz Cinzano Extra Dry Vermouth
  • 2 oz. Vitae Spirits Old Tom Gin
  • Twist lemon
Directions:
Combine ingredients in shaker. Shake well and pour into a martini/coupe glass. Garnish with lemon twist.

Old Tom Fizz


Ingredients:
  • 0.5 oz. egg white
  • 0.5 oz. Lavender Simple syrup
  • 1.5 oz. Vitae Spirits Old Tom Gin
  • 5 drops Embitterment Lavender Bitter
  • Juice of 1/2 lemon
Directions:
Combine ingredients in shaker. Shake well and pour into a martini/coupe glass. Garnish with bitters.\n>>>>\nLavender Simple Syrup:\n2 cups water\n1 cup sugar\n4 oz. by volume – dried lavender buds\nCombine water and Lavender buds into a sauce pan and bring to a slight simmer for five minutes. Strain out the loose buds and add sugar. Place back on stove and bring up to a boil. Immediately pull from heat and let cool to room temperature.

Beets Me


Ingredients:
  • 0.5 oz. Vitae Spirits Orange Liqueur
  • 1 oz. carrot gomme
  • 1.5 oz. Vitae Spirits Modern Gin
  • Juice from 1/2 fresh squeezed lemon
Directions:
Combine all ingredients in a shaker, add 1 cup medium ice, and shake vigorously. Pour into a cocktail glass, and garnish with an edible flower.\n>>>>\nCarrot Gomme with Honey & Ginger:\nHydrate Gomme Syrup\n4 tablespoons gum arabic\n1/4 cup boiling water\nStir together the gum arabic and boiling water in a dish\n(the gum arabic will take 5-6 hours to dissolve completely, just let it sit after mixing together, it will look like very thick syrup)\n1 cup water\n3/4 cup sugar\n1/4 cup honey\n1oz sliced ginger\nMix the sugar, honey and water in a pan, heat until sugar and honey dissolves, then add ginger slices. bring to a boil, then reduce heat and let simmer for 10 minutes. Let cool. Strain out ginger. Mix the dissolved gum arabic into the syrup and stir.\nMix the gomme syrup with an equal amount of carrot juice (should be about 2 cups) and whisk to combine.\n>>>>\nBeet Shrub:\n5 beets cut into chunks\n1/2 cup apple cider vinegar\n1/2 cup white vinegar\n1 cup sugar\n1 tsp peppercorns\n1 tsp kosher salt\nAdd beets and vinegar to blender, blend until pureed. Press puree through a fine strainer (or cheesecloth) into a non-reactive bowl (you should have 2-3 cups of beet juice/vinegar mixture) add sugar, peppercorns, and kosher salt to the bowl. Cover and allow to steep for a day. Taste, if you want more pepper flavor, let sit another day. Strain one more time, bottle and refrigerate.

Fall Flip


Ingredients:
  • 0.5 oz egg white
  • 0.5 oz. pumpkin syrup
  • 1 oz. heavy cream
  • 1.5 oz. Vitae Spirits Orange Liqueur
Directions:
Combine all ingredients in a shaker, add 1 cup medium ice, and shake vigorously to froth. Pour into a coupe glass, and garnish with a dash of ground cinnamon.\n>>>>\nPumpkin Spice Syrup:\n2 cups water\n1 cup dark brown sugar\n2 cinnamon sticks\n1/2 oz. fresh ginger sliced\n1/2 tsp. whole cloves\n1/8 tsp. fresh grated nutmeg\n1 tsp. whole allspice\n1/2 cup pumpkin puree\n1/2 vanilla bean split open, seeds scraped out\nUsing whole spices, not ground. heat water and sugar until sugar dissolves, mix in pumpkin and spices, bring to a boil, reduce heat and simmer for 10 minutes, let cool, then strain thoroughly.

Pamplemousse Rose


Ingredients:
  • 1 oz. rose simple syrup (1 part sugar 2 parts water 1/8 parts rose water)
  • 1.5 oz. fresh grapefruit juice
  • 1.5 oz. Vitae Spirits Orange Liqueur
Directions:
Combine all ingredients in a shaker. Add 1 cup medium ice. Shake vigorously. Pour in a cocktail glass. Garnish with rose petal.

Provence


Ingredients:
  • 0.5 oz. Vitae Spirits Modern Gin
  • 0.5 oz. wildflower honey simple
  • 0.75 oz. blueberry lavender shrub
  • 1 oz. Vitae Spirits Orange Liqueur
Directions:
Combine all ingredients in a shaker, add 1 cup medium ice, and shake vigorously. Pour into a cocktail glass, then garnish with lemon twist and fresh lavender sprig.\n>>>>\nBlueberry Lavender Shrub:\nMix 16 oz of blueberries with 1 cup of sugar, mashing berries lightly and let sit for 48 hours. Place 2 tablespoons of dried lavender buds in 1 cup of apple cider vinegar and let sit for 48 hours. Strain lavender from vinegar, as well as the berries from the syrup. Mix syrup and vinegar together. Keep stored in fridge.\n>>>>\nWildflower Honey Syrup:\nBring to a boil 2 cups of water and 1 cup of honey. Turn of heat and let simmer till cooled

Rumrita


Ingredients:
  • 1 oz. fresh lime juice
  • 1 oz. light simple syrup (1 part sugar 2 parts water)
  • 1 oz. Vitae Spirits Platinum Rum
  • 1/2 oz. Vitae Spirits Orange Liqueur
Directions:
Combine all ingredients in a shaker. Add 1 cup medium ice. Shake vigorously. Pour in a rocks glass rimmed with salt. Garnish with a lime.

Strawberry Dream


Ingredients:
  • 0.5 oz. egg white
  • 0.5 oz. fresh lime juice
  • 0.75 oz. rhubarb syrup
  • 1 oz. strained strawberry puree
  • 1.5 oz. Vitae Spirits Orange Liqueur
Directions:
Combine all ingredients in a shaker, add 1 cup medium ice, and shake vigorously to produce egg foam. Pour into coupe glass.\n>>>>\nRhubarb Syrup: \nBring to a boil and then simmer in a covered pot 1 cup sugar, 1/2 cup water, and 4 cups chopped rhubarb. Simmer for 30 minutes. While still warm, strain through a colander into a bowl. If your colander’s holes are too large and solids pass through, restrain after adding some cheese cloth to the colander to strain more finely. Let cool and store in refrigerator up to one month.

Feliz Guavadad


Ingredients:
  • 0.5 oz. guava nectar
  • 0.5 oz. agave
  • 0.5 oz. lime juice
  • 0.5 oz. Vitae Spirits Paw Paw Liqueur
  • 1 oz. Vitae Spirits Platinum Rum
Directions:
Combine ingredients in shaker. Shake well and pour into a coupe glass. Garnish with lime wheel.

Paw Paw Daquiri


Ingredients:
  • 1 oz. vanilla bean simple syrup
  • 1.5 oz. Vitae Spirits Paw Paw Liqueur
  • Juice of 1/2 lime
Directions:
Combine ingredients in shaker, shake well, and pour into a martini glass. Garnish with a twist of lime.\n>>>>\nVanilla Bean Syrup:\nBring 1/2 cup sugar, 1 cup water to a boil and then simmer in a covered pot. Turn off heat and add 1/4 of a vanilla bean. Let cool and store in refrigerator with the vanilla bean in the syrup for up to one month.

Takes 2 to Mango


Ingredients:
  • 0.5 oz Ancho Reyes Chili Ancho Liqueur
  • 0.5 oz lime
  • 0.5 oz. honey syrup
  • 0.75 oz. mango nectar
  • 1 oz. Vitae Spirits Paw Paw Liqueur
Directions:
Combine ingredients in shaker, shake well, and pour into a martini glass. Garnish with an ancho chili-dusted mango slice\n>>>>\nHoney Simple:\nAdd equal parts water and honey to a pot. Heat up to a boil, cut off heat and remove. Let sit till room temperature.\n

Tropical Storm


Ingredients:
  • 0.25 oz. grenadine
  • 0.5 oz. simple syrup
  • 0.5 oz. cream of coconut
  • 1.5 oz. Vitae Spirits Paw Paw Liqueur
  • Juice of 1/2 lime
Directions:
Combine ingredients in shaker. Shake well and pour into a rocks glass. Garnish with a twist of lime.\n>>>>\nGrenadine:\n1/4 cup sugar\n1 cup 100% unsweetened pomegranate juice\n1/2 lemon (optional)\nCombine the sugar and juice. In a sauce pan or skillet, combine the sugar and juice. Place over medium heat on the stove top. Stir to help the sugar dissolve.\nBring to a boil. Bring the mixture to a rapid boil and cook for 5 minutes or until slightly thickened.\nCool and add lemon juice. Remove from the heat and let the mixture cool. Taste and add a few drops of lemon juice to bring out the tartness, if necessary.\nBottle. Place a funnel in a clean bottle, and pour in the syrup Cap and label with the date. Store in the refrigerator for up to one month.

Black Forest Cocoa


Ingredients:
  • 0.5 oz Black Cherry Reduction
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 6 oz Hot Cocoa (8oz Mug)
Directions:
Add rum to coffee mug, add 0.5 oz of cherry reduction, fill mug with hot cocoa, then top off with whipped cream and cocoa powder.\n>>>>\nCherry Reduction: Add organic black cherry juice to pot. Turn on medium. Let it come to a boil, turn down heat and let simmer for 10 minutes. Take of burner and let cool. Store in fridge.

Caribbean Xmas


Ingredients:
  • 1.5 oz. Vitae Spirits Golden Rum
  • 2 dashes Black Walnut bitter
  • 2 dashes Orange Bitters
  • Dash of Cinnamon Simple syrup (see below)
  • twist of lemon peel
Directions:
Add ingredients to rocks glass\nAdd one large ice cube\nStir and serve

Chilled Golden Cider


Ingredients:
  • 0.5 oz. brown sugar simple syrup
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 2 oz. mulled fresh apple cider
  • ground nutmeg
Directions:
Combine all liquid ingredients in a shaker with ice, then shake vigorously until frothy and pour over ice in a rocks glass. Garnish with a twist of orange zest and grate nutmeg over top to taste.\n>>>>\nMulled Cider:\nAdd 10 whole cloves to one quart of fresh apple cider. Bring to a boil then turn off heat. Let cool then refrigerate.

Classic Hurricane


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1/2 Fresh Squeezed Lime
  • 1/2 oz. Fassinola Syrup
Directions:
Add all ingredients to a shaker with ice, shake, and pour over crushed ice. Garnish with a lime wheel\n>>>>\nFassinola Syrup:\n0.25 cup papaya juice\n0.5 cup tart cherry juice\n0.5 cup orange juice\n0.5 cup guava juice\n0.5 cup canned pineapple juice\n0.5 cup fresh pineapple juice\n0.5 cup apple juice\n2.5 grams Citric acid\n0.5 cup dried hibiscus flowers\n4 cups white sugar\nMethod:\nIn a saucepan combine all of the ingredients except for the fresh pineapple juice.\nBring the syrup to a strong simmer, then remove from the heat and cool.\nAfter the syrup has fully cooled, whisk in the fresh pineapple juice.\nFunnel the syrup into a swing-top bottle or pour into a 32-oz Mason jar and refrigerate.\nThe syrup will keep for up to one month in a refrigerator.

Cobra's Fang


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1/2 oz fassinola
  • 1/2 oz lime juice
  • 1/2 oz orange juice
  • 1/4 oz falernum
  • 6 drops of anisette
Directions:
1. Add all ingredients to a shaker with ice, shake, then pour over crushed ice. Garnish with a lime wheel\n>>>>\nFassinola Syrup:\n0.25 cup papaya juice\n0.5 cup tart cherry juice\n0.5 cup orange juice\n0.5 cup guava juice\n0.5 cup canned pineapple juice\n0.5 cup fresh pineapple juice\n0.5 cup apple juice\n2.5 grams Citric acid\n0.5 cup dried hibiscus flowers\n4 cups white sugar\nMethod:\nIn a saucepan combine all of the ingredients except for the fresh pineapple juice.\nBring the syrup to a strong simmer, then remove from the heat and cool.\nAfter the syrup has fully cooled, whisk in the fresh pineapple juice.\nFunnel the syrup into a swing-top bottle or pour into a 32-oz Mason jar and refrigerate.\nThe syrup will keep for up to one month in a refrigerator.\n>>>>\nFalernum:\n1/3 cup sliced, raw almonds\n30 whole cloves\n1/2 cup of light rum\n8 limes\n2/3 cup of water\n1/2 cup of suger\n1. Preheat the oven to 400°F and toast the almonds on a cookie sheet until slightly darkened and fragrant, about five minutes. Be careful not to let them burn. Let cool before using.\n2. Place the almonds and cloves in a sealable glass jar and pour in the rum. Shake and let steep 2 days. (For a less intense clove flavor, steep 1 day.)\n3. Zest the limes, being sure no white pith is included. Set aside four of the limes for use in the rest of this recipe, and reserve the rest for another project. Add lime zest to the jar. At this point you can also add other spices, if desired. Shake and let steep for 1 day, and then strain through cheesecloth, pressing to extract as much liquid as possible.\n4. Juice four of the limes, and strain the juice into a sauce pot. Add water and sugar, then bring to a boil on medium heat. Cook until sugar is dissolved, about 5 minutes. Let syrup cool, then combine with the strained almond and clove infusion. Strain mixture through a coffee filter, if desired, then let it rest for an additional 12 hours before use.

Gold-N-Stormy


Ingredients:
  • ~3 oz. Reed’s Extra Ginger Brew
  • 1.5 oz. Vitae Spirits Golden Rum
  • two slices of lime
Directions:
Muddle lime slices in a rocks glass.\nAdd ice and rum.\nFill glass with ginger brew

Golden Julep


Ingredients:
  • 0.5 oz of Lapsang Souchong Simple syrup
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1 oz. Peach Nectar
  • Juice from half a lemon
  • Slice of Peach
Directions:
Add all ingredients to a shaker with ice, shake, and pour over crushed ice. Garnish with a fresh slice of peach.\n>>>>\nLapsang Souchong Simple: Bring 2 cups of water and 1 cup of sugar to a boil, turn off heat and add 2 oz of loose Lapsang Souchong tea. Let steep for 6 minutes, strain into a mason jar or glass container. Keep in fridge.

Golden Oldie


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1 tbs cane sugar
  • 1/4 oz. cinnamon orange bitters
  • lemon peel
  • rum cured cherry
Directions:
Muddle lemon peel with bitters and sugar in a rocks glass. Add ice and rum, then stir until sugar has dissolved. Garnish with a cherry.\n>>>>\nRum cured cherries:\nPit two cups fresh cherries. Place in a sealable container and cover the cherries in Golden Rum. Let sit for at least a week. Frozen cherries can be substituted out of season.

Grandma's Wassail


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 6 1/2 oz Grandma’s Cider (for 8 oz mug)
Directions:
Add rum to coffee mug, fill mug with Grandmas Wassail.\n>>>>\nGrandmas Wassail: \nCombine 2 qts sweet cider, 1 pint real cranberry juice, 2 sticks of cinnamon, 1tsp whole allspice, and 1 orange with whole cloves into a crock pot. Crockpot on high 1 hour, 4-8 hours on low.

Hibiscus Fizz


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1 oz Seltzer
  • 2 oz Hibiscus Tea
Directions:
Add rum and tea into shaker, shake, and pour into rocks glass with ice. Top off with Seltzer, and garnish with orchid.\n>>>>\nHibiscus Tea:\n4 cups Water\n1/4 cup dried hibiscus flowers\n1tsp whole allspice\n1 stick cinnamon\n1/4 cup sliced ginger\n1/2 cup sugar\n1/2 cup honey\nPut all ingredients together in a pan and bring to a boil, while stirring to make sure sugar dissolves. Turn off, cover, let cool. When cool, strain into jug and keep refrigerated

Red Shift


Ingredients:
  • 0.5 oz Dark Cherry Dram
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 2 Raspberry Jasmine Green Tea Ice Cubes
  • 6 Drops Embitterment “Liquid Gold” Bitters
  • Garnish with Orange peel and Rum Soaked Cherry
Directions:
Add rum, dram, and bitters to shaker with ice, shake, and pour into rocks glass with two Raspberry Green Tea Ice Cubes. Garnish with orange peel and rum soaked cherry\n>>>\nDark Cherry Dram:\nSoak Dark Cherries in golden rum for more than two days. Strain of liquid into pot. Put heat to Medium and bring to a slow rolling boil. This will burn off the alcohol and concentrate the flavors from the cherry and the rum.\n>>>>\nRaspberry Green Tea Ice Cubes:\nMuddle 2 small clam-shell containers of fresh raspberries, add to 1/2 gal Ball jar. Fill with water, add 5 tea bags of Jasmine Green Tea. Set in sun for one day. Separate liquid from solids, add 1/2 cup of sugar, stir till dissolved. Pour into ice cube molds.

Rumhattan


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1/2 oz. Mother Shrub Black Cherry (or home-made)
  • 2 dashes aromatic bitters
  • lemon twist
  • rum-cured cherries
Directions:
Add all ingredients to a shaker with ice. Stir to mix and cool.\nStrain into a coupe glass\nGarnish with a lemon twist and rum-cured cherry.

Salty Bird


Ingredients:
  • 0.5 oz. Campari
  • 0.5 oz. simple syrup
  • 1 oz. pineapple juice
  • 1.5 oz. Vitae Spirits Golden Rum
  • 1/2 fresh squeezed lime
  • Pinch salt
Directions:
Combine all ingredients but salt in shaker with ice\nShake vigorously\nStrain into Martini Glass\nAdd pinch of salt for garnish ( colored salt is best )

The Dude's Martini


Ingredients:
  • 0.5 oz. egg whites
  • 0.5 oz. Mary Hite Bowman Caramel Bourbon Cream
  • 0.5 oz. Vitae Spirits Coffee Liqueur
  • 0.5 oz. Vitae Spirits Golden Rum
  • 1 oz. half & half
  • Garnish with cocoa powder
Directions:
Add ingredients to a shaker with ice, shake vigorously, and then strain into a cocktail glass.\nGarnish with cocoa powder.

The Figwit


Ingredients:
  • 0.5 oz Water
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1 oz. Fig Simple syrup
  • Garnish with lemon peel and rum soaked Cherry
Directions:
Served Cold: Add Rum and fig simple syrup to a rocks glass, add ice, garnish.\nServed Warm: Add Rum and fig simple syrup to a coffee mug, add hot water to fill glass, garnish.\n>>>>\nFig Simple Syrup: Combine in saucepan: 8 figs(cut in two), ½ cup water, ½ cup brown sugar, 5-10 whole cloves, 2 sticks of cinnamon, and 3 oz of Lemon Juice. Gently simmer for 10-15 min. Strain.

The Kicker Cocktail


Ingredients:
  • 0.5 oz. Laird’s 7 1/2 Yr-old Apple Brandy
  • 1 oz. Vitae Spirits Golden Rum
  • Bar spoon Sweet Vermouth
Directions:
Add all ingredients to a shaker with ice.\nStir\nPour over large ice cube\nGarnish with a lemon twist

Vitae Grog


Ingredients:
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1/2 Fresh squeezed lime
  • 1/2 oz Grapefruit Juice
  • 1/2 oz honey simple syrup
  • Top with Soda
Directions:
Add all ingredients to a shaker except soda with ice.\nShake\nPour over fresh ice in a rocks glass\nTop with soda\nGarnish with lime wheel

Vitae Mai Tai


Ingredients:
  • 0.5 oz. fresh lime juice
  • 1 tbs. Vitae Spirits Orange Liqueur
  • 1 tsp. grenadine (only use true pomegranate grenadine)
  • 1 tsp. orgeat (only use high quality, ex. Sonoma Syrup Co.)
  • 2 oz. Vitae Spirits Golden Rum
  • 3 oz. fresh squeezed orange juice
  • mint sprig
Directions:
Combine all ingredients in a shaker\nAdd 1 cup medium ice\nShake and pour over ice in a tumbler glass.\nGarnish with a sprig of mint and an umbrella

Vitae Winter Nog


Ingredients:
  • 0.5 oz. heavy cream
  • 0.5 oz. Orgeat syrup
  • 0.5 oz. Vitae Spirits Anisette
  • 0.5 oz. Vitae Spirits Coffee Liqueur
  • 0.5 oz. Vitae Spirits Orange Liqueur
  • 1 farm fresh egg
  • 1 oz. Vitae Spirits Golden Rum
  • garnish with fresh ground nutmeg
Directions:
Combine all ingredients in a shaker and shake with ice\nDouble strain and pour over ice in a tumbler glass.\nGrind fresh nutmeg over the glass and serve

Where's the Bacon


Ingredients:
  • 1 1/2 oz. fresh orange juice
  • 1 1/2 oz. Vitae Spirits Golden Rum
  • 1/2 oz. lemon juice
  • 1/2 oz. vanilla bean simple syrup (ex. Sonoma Syrup Co. , or make as below)
Directions:
Combine all liquid ingredients in a shaker with ice. Shake and pour over ice in a rocks glass. Garnish with a twist of orange zest.\n>>>>\nVanilla Bean Simple Syrup:\nBring 1/2 cup sugar, 1 cup water to a boil and then simmer in a covered pot . Turn off heat and add 1/4 of a vanilla bean. Let cool and store in refrigerator with the vanilla bean in the syrup for up to one month.

Aku Aku


Ingredients:
  • 0.5 oz. demerara syrup
  • 0.5 oz. lime juice
  • 0.5 oz. peach nectar
  • 1.5 oz. pineapple juice
  • 1.5 oz. Vitae Spirits Platinum Rum
  • 8 mint leaves
Directions:
Combine all ingredients into shaker, add ice, and shake. Strain into a coupe glass and garnish with one or two mint sprigs.\n>>>>\nDemerara Simple Syrup:\nCombine two parts water to one part demerara sugar into a sauce pan. Bring to a rolling simmer until all sugar is dissolved. Take off heat. Let sit until room temperature. Store in container in fridge.

Chakra Punch


Ingredients:
  • 0.5 oz. Caribe Star Fruit juice
  • 1 oz. Caribe Passion Fruit juice
  • 1 tsp. fresh lemon juice
  • 1.5 oz. Vitae Spirits Platinum Rum
  • 1.5 tsp. grenadine Syrup (only use true pomegranate grenadine)
  • 1/16 tsp. Thai fish sauce
  • 1/8 tsp. orange blossom water
  • lemon slice
Directions:
Combine all ingredients in a shaker. Add 1 cup medium ice. Shake and pour over ice in a tumbler glass. Garnish with a lemon slice on the lip.

Deck the Halls


Ingredients:
  • 0.5 oz. homemade Grenadine
  • 0.5 oz. orange juice
  • 0.5 oz. Vitae Spirits Orange Liqueur
  • 0.75 oz. cranberry shrub
  • 1 oz. Vitae Spirits Platinum Rum
Directions:
Combine all ingredients into shaker, add ice, and shake. Strain into a martini glass and garnish with one or two frozen cranberries.\n>>>>\nHouse Grenadine:\n2 cups pomegranate juice\n1 1/4 cup of sugar\n2oz pomegranate molasses\n2 tsp orange flower water\nCombine all ingredients except orange flower water in a pan, heat until the sugar dissolves, then turn off heat and stir in the orange flower water. Let cool, then strain.\n>>>>\nCranberry Shrub:\n1 large orange\n1/2 cup sugar\n2 cups cranberries\n1 cup apple cider vinegar\nProduce orange sugar: Using a peeler remove orange zest in long strips and place in a bowl with sugar. Muddle orange zest with sugar, cover, and then let sit for a minimum of an hour. Remove zest from bowl and discard, while reserving the oily sugar. Juice the orange and set it aside. Add cranberries and vinegar to blender and blend until pureed. Combine cranberry-vinegar mixture, orange juice, and orange sugar in a non-reactive container then allow to steep at room temperature for at least two days. Strain off solids through a fine strainer or cheese cloth and retain the cranberry shrub liquid.

Ecto Cooler


Ingredients:
  • 0.5 oz. lime
  • 1 oz. vanilla bean syrup
  • 1.5 oz. fresh orange juice
  • 1.5 oz. Vitae Spirits Platinum Rum
Directions:
Combine ingredients in shaker with ice, shake well and pour into a rocks glass. Garnish with a lime wedge.\n>>>>\nVanilla Bean Simple Syrup:\nBring 1/2 cup sugar, 1 cup water to a boil and then simmer in a covered pot. Turn off heat and add 1/4 of a vanilla bean. Let cool and store in refrigerator with the vanilla bean in the syrup for up to one month.

Elf You!


Ingredients:
  • 0.25 oz. lemon juice
  • 1 oz. cranberry juice
  • 1 oz. vanilla bean syrup
  • 1.5 oz. Vitae Spirits Platinum Rum
Directions:
Combine ingredients in shaker with ice, shake well and pour into a martini glass. Garnish with an orange peel.\n>>>>\nVanilla Bean Simple Syrup:\nBring 1/2 cup sugar, 1 cup water to a boil and then simmer in a covered pot. Turn off heat and add 1/4 of a vanilla bean. Let cool and store in refrigerator with the vanilla bean in the syrup for up to one month.

Feliz Guavadad


Ingredients:
  • 0.5 oz. guava nectar
  • 0.5 oz. agave
  • 0.5 oz. lime juice
  • 0.5 oz. Vitae Spirits Paw Paw Liqueur
  • 1 oz. Vitae Spirits Platinum Rum
Directions:
Combine ingredients in shaker. Shake well and pour into a coupe glass. Garnish with lime wheel.

Hot Buttered Rum


Ingredients:
  • 0.5 oz. fresh lemon juice
  • 1.5 oz. Vitae Spirits Platinum Rum
  • 3 oz. (~2 to 3 tbs) spiced butter
  • Hot water
Directions:
Place rum, spiced butter and lemon juice in a coffee mug. Add hot water and stir until butter is melted.\n>>>>\nSpiced Butter:\n1/4 cup quality salted butter\n1/4 cup dark brown sugar\n1 tbsp. high grade molasses\n1/4 tsp. vanilla extract\n1/2 tsp. ground allspice\n1/2 tsp. ground cinnamon\n1/4 tsp. ground black pepper\n1/2 tsp. ground cloves\n1/2 tsp. ground fresh ginger\n1/2 tsp. ground nutmeg\n1/2 tsp. salt\nMix all ingredients. Microwave briefly if needed to soften butter. Let sit at least overnight in the refrigerator.

Mary Pickford


Ingredients:
  • 1 bar spoon grenadine
  • 1 bar spoon Maraschino Liqueur
  • 1.5 oz. pineapple juice
  • 1.5 oz. Vitae Spirits Platinum Rum
Directions:
Combine all ingredients into shaker, add ice, and shake. Strain into a coupe glass and garnish with dried pineapple slice.\n>>>>\nGrenadine:\n1/4 cup sugar\n1 cup 100% unsweetened pomegranate juice\n1/2 lemon (optional)\nCombine the sugar and juice. In a sauce pan or skillet, combine the sugar and juice. Place over medium heat on the stove top. Stir to help the sugar dissolve.\nBring to a boil. Bring the mixture to a rapid boil and cook for 5 minutes or until slightly thickened.\nCool and add lemon juice. Remove from the heat and let the mixture cool. Taste and add a few drops of lemon juice to bring out the tartness, if necessary. Bottle. Place a funnel in a clean bottle, and pour in the syrup Cap and label with the date. Store in the refrigerator for up to one month.

Pain Suppressor


Ingredients:
  • 0.5 oz. fresh lime juice
  • 0.75 oz. cream of coconut
  • 0.75 oz. fresh orange juice
  • 0.75 oz. fresh pineapple juice
  • 1.5 oz. Vitae Spirits Platinum Rum
  • Fresh ground nutmeg
Directions:
Combine ingredients in shaker with ice. Shake well and pour into a rocks glass. Grate fresh nutmeg over the top to garnish.

Pink Khaleesi


Ingredients:
  • 0.5 oz egg whites
  • 0.5 oz. fresh squeezed lemon juice
  • 0.5 oz. Mastiha Liqueur
  • 0.5 Pink Peppercorn syrup
  • 1 oz. Vitae Spirits Platinum Rum
  • 3 dashes Peychaud’s bitters
Directions:
Combine all ingredients in a shaker with ice, then shake vigorously and pour in a coup glass. Garnish with 2-3 whole peppercorns.\n>>>>\nPink Peppercorn Simple Syrup:\n1 cup pink peppercorn\n1.5 cups water\n1.5 cups sugar\nGrind pink peppercorn with a mortar and pestle just enough to crush the kernels. Combine sugar and water in a pot and bring to a low simmer. Add the peppercorn and let steep for 5 min. Strain off solids and let cool

Platinum Daquiri


Ingredients:
  • 0.5 oz. lime juice
  • 1 oz. vanilla bean simple syrup
  • 1.5 oz. Vitae Spirits Platinum Rum
Directions:
Combine ingredients in shaker, shake well, and pour into a martini glass. Garnish with a twist of lime.\n>>>>\nVanilla Bean Simple Syrup:\nBring 1/2 cup sugar, 1 cup water to a boil and then simmer in a covered pot . Turn off heat and add 1/4 of a vanilla bean. Let cool and store in refrigerator with the vanilla bean in the syrup for up to one month.

Platinum Punch


Ingredients:
  • 0.5 oz. fresh lime juice
  • 0.5 oz. true pomegranate grenadine
  • 1 oz. fresh squeezed orange juice
  • 1 oz. pineapple juice
  • 1.5 oz. Vitae Spirits Platinum Rum
  • fresh ground nutmeg
Directions:
Combine liquid ingredients in shaker. Shake vigorously to froth and then pour over ice in a rocks glass. Grate a bit of nutmeg over the top.

Platnom Ore


Ingredients:
  • 0.5 oz caramel syrup
  • 0.5 oz egg white
  • 0.5 oz. Orange Liqueur
  • 1 oz. Vitae Spirits Platinum Rum
  • 1.5 oz. NomNom Cold Brew Coffee
Directions:
Combine ingredients into shaker, add ice and shake. Strain into Martini glass.\n>>>>\nCaramel Syrup:\nHeat 1 cup of sugar and 1/4 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil and becomes golden amber in color.\nImmediately remove from heat and slowly add water to mixture. Use extreme caution adding water to pan. Burns can be severe. Return to heat and continue stirring until mixture becomes liquid. Let cool in pan. Transfer to serving container.

Rapture's Vitae Punch


Ingredients:
  • 0.5 oz. fresh lemon juice
  • 1 oz. fresh squeezed orange juice
  • 1 oz. pomegranate juice
  • 1/2 oz. clove simple syrup (boil and cool 1 c. sugar, 1 c. water, 2 tsp. cloves)
  • 2 oz. Vitae Spirits Platinum Rum
  • Filibuster Bourbon
  • several dashes Peychaud’s Bitters
Directions:
Combine all ingredients except bourbon and bitters in a shaker. Add 1 cup medium ice and shake. Strain into a tall glass. Float a bit of Filibuster Bourbon on top. Dash Peychaud’s Bitters on top.

Rose Hill Ruby


Ingredients:
  • 0.5 oz. guava cordial
  • 0.5 oz. lime juice
  • 0.75 oz. rhubarb syrup
  • 1 oz. Hidalgo Manzanilla Pastrana sherry
  • 1.25 oz. Vitae Spirits Platinum Rum
  • Juice from a grapefruit wedge
  • Lime wheel
Directions:
Combine all ingredients except the lime wheel in a shaker. Add 1 cup medium ice. Shake and double strain into a cocktail coupe. Garnish with a lime wheel.

Shanghai


Ingredients:
  • 0.5 oz. fresh squeezed lemon juice
  • 0.5 oz. grenadine
  • 0.5 oz. Vitae Spirits Anisette
  • 1 oz. Vitae Spirits Platinum Rum
Directions:
Combine all ingredients in a shaker with ice, shake vigorously, and pour in a coupe glass. Garnish with a twist of lemon.\n>>>>\nGrenadine:\n2 cups Pomegranate juice\n1 1/4 cup of sugar\n2 oz. pomegranate molasses\n2 tsp. orange flower water\nCombine all ingredients except orange flower water in a pan, heat until the sugar dissolves, then turn off heat and stir in the orange flower water. Let cool, then strain.

Shrub Mojito


Ingredients:
  • 1 oz. soda water
  • 1.5 oz. lime mint Shrub
  • 1.5 oz. Vitae Spirits Platinum Rum
  • Fresh sprig mint
  • Lime slice
Directions:
Fill rocks glass with ice. Add Rum and Shrub, then top off with Soda water. Garnish with mint sprig and lime wedge.\n>>>>\nLime & Mint Shrub:\nUsing a vegetable peeler, remove the zest from 4 lemons in long strips. Add lemon peels to 1 cup of sugar. Let sit for 1-2 hours. In a large mason jar add 1.5 cups of lime juice and around 20-30 fresh mint leafs. Separate zest from sugar and add sugar to mason jar. Stir to dissolve sugar into the solution. Add equal parts white wine vinegar and champagne vinegar to the solution starting with 1/2 cup and adding more to your taste.

Start to Finish


Ingredients:
  • 0.75 oz. fresh lime juice
  • 1 dash Angostura bitters
  • 1 oz. molasses simple syrup (1 c. sugar, 1 c. water, 1 tbs. grade A molasses)
  • 2 oz. Vitae Spirits Platinum Rum
  • Thin lime slices
Directions:
Combine all ingredients except the lime slices in a crystal goblet. Stir and fill goblet with crushed ice. Garnish with lime slices.

The Cardamom Coupe


Ingredients:
  • 0.75 oz. key lime juice (other limes ok, but Keys are best)
  • 1 oz. honey syrup (1:1 ratio of water and honey, acacia honey is a winner)
  • 1/8 tsp. Amaretto
  • ½ egg white
  • 2 dashes celery bitters (Scrappy’s or other high quality)
  • 2 oz. Vitae Spirits Platinum Rum
  • 7-9 Whole Green Cardamom Pods
Directions:
Lightly crush, do not muddle, cardamom pods in bottom of a tall shaker (you are really just cracking the pods open). Add all liquid ingredients to shaker. Add 1 cup medium ice. Shake aggressively for 25-30 seconds. Add a wire ball if you like fluffier egg white. Double strain into a coupe. Garnish with medium to coarse cracked black pepper and a dash of fine lime zest (a cheese grater works well).

The Perfect Pear


Ingredients:
  • 1.5 oz. mulled pear nectar
  • 1.5 oz. Vitae Spirits Platinum Rum
  • 3 oz. sparkling apple cider
  • Lemon slice
Directions:
Muddle lemon slice in a shaker. Add ice, rum, and pear nectar and shake well. Pour into a flute and top with sparkling apple cider.\n>>>>\nMulled Pear Nectar:\n1 quart Pear Nectar\n2 cinnamon sticks\n1/2 tsp. cardamom seeds\n1 oz. sliced fresh ginger\nBring all ingredients to a boil in a pot. Let cool and refrigerate.

Touch of Clarity


Ingredients:
  • 0.5 oz. lavender simple syrup
  • 0.5 oz. Vitae Spirits Orange Liqueur
  • 0.75 oz. Shrub District Pineapple Allspice shrub
  • 1 oz. Vitae Spirits Platinum Rum
Directions:
Combine all ingredients into a shaker with ice, then shake vigorously until and pour in a coup glass. Garnish with a flower.\n>>>>\nLavender Simple Syrup:\n2 cups water\n1 cup sugar\n4 oz by volume – dried lavender buds\nCombine water and Lavender buds into a sauce pan and bring to a slight simmer for 5 minutes. Strain out the loose buds and add sugar. Place back on stove and bring up to a boil. Immediately pull from heat and let cool to room temperature.