Cocktail & Sons is the brainchild of Max Messier - an award-winning bartender and spirits consultant based currently in New Orleans, LA. Over the course of six years, Max has produced a range of original and inventive syrups, cordials and tea concentrates for a variety of bars and restaurants in New York City, NY and New Orleans, LA.
All of the syrups are produced with natural ingredients and real sugars - no additives, coloring agents or artificial additives - combined with original recipes concocted by Max plus each product was tested and approved by his bartender brethren across the United States of America.
2 oz Silver Rum (Don Q Cristal or Bacardi Superior)
1 oz Cocktail and Sons' Mint & Lemon Verbena
.75 oz Lime Juice (about 1/2 of a medium size lime - fresh squeezed)
Optional - 3 dashes Angostura Bitters
The Proper Way: Add all ingredients to cocktail tin sans club soda. Shake briskly for 10 seconds. Strain into a Collins/Highball glass. Top with ice and club soda. Angostura Bitters on top for a spicy finish.
The Simple Way: Add all ingredients to Collins / Highball glass. Top with ice and club soda. Stir with barspoon for 10 seconds. Drink up. Make another one.
2 oz Gin (Bombay Dry White or St. George Spirits' Botanivore Gin)
1 oz Cocktail and Sons' Mint & Lemon Verbena syrup
.75 oz Lime Juice (about 1 medium size lime - fresh squeezed)
Add all ingredients to mixing tin. Shake briskly for 10 seconds. Strain into a chilled Coupe glass. Garnish with lime wheel.