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Zero Proof Gin
Regular price $34.99Regular priceUnit price per -
Zero Proof Mezcal
Regular price $34.99Regular priceUnit price per -
Zero Proof Agave Blanco Tequila
Regular price $34.99Regular priceUnit price per -
Zero Proof Whiskey
Regular price $34.99Regular priceUnit price per
Featured Cocktail Recipes
2 oz Cut Above Gin
1/2 oz honey fig simple syrup
3 oz tonic
1 oz Cut Above Gin
1 oz Your favorite Gin
1/2 oz honey fig simple syrup
3 oz tonic
2 oz Your favorite Gin
1/2 oz honey fig simple syrup
3 oz tonic
Shake the ingredients together with cubed ice. Pour over fresh cubed ice and top with soda water or sparkling mineral water.
*Honey / Fig Simple Syrup:
Cut 8 fresh figs into quarters, Add 1 cup water & 1/2 cup honey. Boil to reduce and is light purple color. Strain and cool
- Glass: Highball glass
- Garnish: Sprig thyme + fresh fig thin sliced
2.5 oz Cut Above Gin
1 oz fresh lemon juice
3/4 oz rosemary syrup*
Club soda
1.5 oz Cut Above Gin
1 oz Your favorite Gin
1 oz fresh lemon juice
3/4 oz rosemary syrup*
Club soda
2.5 oz Your favorite Gin
1 oz fresh lemon juice
3/4 oz rosemary syrup*
Club soda
Add all ingredients to a shaker with ice. Shake and double strain over ice filled highball glass. Top with club soda. Garnish with rosemary sprigs
*Rosemary Syrup:
1 cup water
3/4 cup sugar
handful of rosemary sprigs
Combine water and sugar in a pot and bring to a boil. Stir frequently to ensure sugar completely dissolves and the bottom of the pot does not burn. Add the rosemary and stir. Simmer for 5 minutes. Strain and let cool.
- Glass: Highball glass
- Garnish: Rosemary spring
1.5 oz Cut Above Gin
1.5 oz fresh watermelon juice
1/2 oz basil simple syrup*
1/2 oz fresh lime juice
3/4 oz Cut Above Gin
3/4 oz Your favorite Gin
1.5 oz fresh watermelon juice
1/2 oz basil simple syrup*
1/2 oz fresh lime juice
1.5 oz Your favorite Gin
1.5 oz fresh watermelon juice
1/2 oz basil simple syrup*
1/2 oz fresh lime juice
Add all ingredients to shaker with ice. Shake well and then strain into a lowball glass over fresh ice. Garnish with lime wheel.
*Equal parts water and sugar plus one bunch basil. Combine in pot on stove and mix until sugar dissolved. Strain and let cool.
- Glass: Lowball glass
- Garnish: Lime wheel
**Makes 12 Servings**
2.5 cups Cut Above Gin
1/2 cup Cut Above Mezcal
4 lemons
3/4 cup of sugar
1/2 cup raspberries
3/4 cup fresh lemon juice
1 liter sparkling water
**Makes 12 Servings**
2.5 cups Cut Above Gin
1/2 cup Your favorite Mezcal
4 lemons
3/4 cup of sugar
1/2 cup raspberries
3/4 cup fresh lemon juice
1 liter sparkling water
**Makes 12 Servings**
2.5 cups Your favorite Gin
1/2 cup Your favorite Mezcal
4 lemons
3/4 cup of sugar
1/2 cup raspberries
3/4 cup fresh lemon juice
1 liter sparkling water
Day Before: Using a vegetable peeler, peel the zest from the lemons in strips and place in a medium glass jar with the sugar. Seal and shake the jar to mix the sugar with the peels. Let stand in a warm place for 24 hours to infuse the sugar with the lemons' oils.Day of: Add the raspberries to the glass jar and muddle with the peels and sugar until the berries are crushed. Pour in the lemon juice and stir until the sugar dissolves. Pour the juice through a fine sieve into a bowl, pressing on the solids to extract their juices, and discard the solids. Stir in the gin and mezcal and refrigerate the punch until ready to serve.
To serve, pour the punch into a 1-gallon bowl and stir in the sparkling water. Garnish with lemon wheels.
- Glass: Highball glass
- Garnish: Lemon wheel
2 oz Cut Above Mezcal
2.5 oz Persimmon puree
2 oz Lime juice
1/2 oz Thyme infused simple syrup
1 oz Cut Above Mezcal
1 oz Your favorite Mezcal
2.5 oz Persimmon puree
2 oz Lime juice
1/2 oz Thyme infused simple syrup
2 oz Your favorite Mezcal
2.5 oz Persimmon puree
2 oz Lime juice
1/2 oz Thyme infused simple syrup
Combine all ingredients in shaker and then double strain over a rocks glass.
*Thyme infused simple syrup: 1:1 cup water and 1 cup sugar to boil then add handful of thyme for 5 minutes at simmer. Cool.*Rim: Lime zest, salt, chili powder
- Glass: Rocks glass
- Garnish: Sprig of Sage
2 oz Cut Above Mezcal
1.5 oz Pear nectar (or juice)
3/4 oz lime juice
1 oz agave nectar
1 tablespoon chopped ginger
2 dashes aromatic bitters
1 oz Cut Above Mezcal
1 oz Your favorite Mezcal
1.5 oz Pear nectar (or juice)
3/4 oz lime juice
1 oz agave nectar
1 tablespoon chopped ginger
2 dashes aromatic bitters
2 oz Your favorite Mezcal
1.5 oz Pear nectar (or juice)
3/4 oz lime juice
1 oz agave nectar
1 tablespoon chopped ginger
2 dashes aromatic bitters
Combine all ingredients in shaker and then double strain over a rocks glass
- Glass: Rocks glass
- Garnish: Candied Ginger
2 oz Cut Above Mezcal
1/2 oz NA orange liqueur
1/2 oz agave nectar
1 oz lime juice
2 leaves fresh sage (not dried)
1 oz Cut Above Mezcal
1 oz Your favorite Mezcal
1/2 oz NA orange liqueur
1/2 oz agave nectar
1 oz lime juice
2 leaves fresh sage (not dried)
2 oz Your favorite Mezcal
1/2 oz orange liqueur
1/2 oz agave nectar
1 oz lime juice
2 leaves fresh sage (not dried)
Crumple sage leaves to open up their flavor. Combine all ingredients in shaker and then double strain over a rocks glass.
- Glass: Rocks glass
- Garnish: Sprig of Sage
**Makes 12 Servings**
2.5 cups Cut Above Gin
1/2 cup Cut Above Mezcal
4 lemons
3/4 cup of sugar
1/2 cup raspberries
3/4 cup fresh lemon juice
1 liter sparkling water
**Makes 12 Servings**
2.5 cups Cut Above Gin
1/2 cup Your favorite Mezcal
4 lemons
3/4 cup of sugar
1/2 cup raspberries
3/4 cup fresh lemon juice
1 liter sparkling water
**Makes 12 Servings**
2.5 cups Your favorite Gin
1/2 cup Your favorite Mezcal
4 lemons
3/4 cup of sugar
1/2 cup raspberries
3/4 cup fresh lemon juice
1 liter sparkling water
Day Before: Using a vegetable peeler, peel the zest from the lemons in strips and place in a medium glass jar with the sugar. Seal and shake the jar to mix the sugar with the peels. Let stand in a warm place for 24 hours to infuse the sugar with the lemons' oils.Day of: Add the raspberries to the glass jar and muddle with the peels and sugar until the berries are crushed. Pour in the lemon juice and stir until the sugar dissolves. Pour the juice through a fine sieve into a bowl, pressing on the solids to extract their juices, and discard the solids. Stir in the gin and mezcal and refrigerate the punch until ready to serve.
To serve, pour the punch into a 1-gallon bowl and stir in the sparkling water. Garnish with lemon wheels.
- Glass: Highball glass
- Garnish: Lemon wheel
2 oz Cut Above Mezcal
3/4 oz fresh lime juice
1/2 oz simple syrup
3 oz fresh cantaloupe juice
5 basil leaves
1 oz Cut Above Mezcal
1 oz Your favorite Mezcal
3/4 oz fresh lime juice
3 oz fresh cantaloupe juice
1/2 oz simple syrup
5 basil leaves
2 oz Your favorite Mezcal
3/4 oz fresh lime juice
3 oz fresh cantaloupe juice
1/2 oz simple syrup
5 basil leaves
Combine syrup, lime juice, and basil leaves into shaker and muddle. Add cantaloup juice and Mezcal with ice and shake vigorously. Double strain into glass with fresh ice. Top with Topo Chico. Garnish with basil leaves.
- Glass: Lowball glass
- Garnish: Candied melon or basil leaves
2 oz Cut Above Mezcal
2 oz Your favorite Bloody Mary Mix
1 small cucumber
1 stalk of celery
1 pinch of peppercorns
1 oz Cut Above Mezcal
1 oz Your favorite Mezcal
2 oz Your favorite Bloody Mary Mix
1 small cucumber
1 stalk of celery
1 pinch of peppercorns
2 oz Your favorite Mezcal
2 oz Your favorite Bloody Mary Mix
1 small cucumber
1 stalk of celery
1 pinch of peppercorns
Cut and muddle vegetables and peppercorns. Add Mezcal and Bloody Mary Mix and shake all ingredients with cracked ice, Strain into glass over ice. Add outrageous garnish, dash of pepper if desired
- Glass: Highball glass
- Garnish: Any fresh vegetables, Worcestershire & Tabasco (optional)
2 oz Cut Above Whiskey
1/2 oz fresh lemon juice
1/2 oz nonalcoholic aperitivo
1/2 oz Fig infused syrup
2 shakes nonalcoholic lemon bitters
1 oz Cut Above Whiskey
1 oz Your favorite Whiskey
1/2 oz fresh lemon juice
1/2 oz nonalcoholic aperitivo
1/2 oz Fig infused syrup
2 shakes nonalcoholic lemon bitters
2 oz Your favorite Whiskey
1/2 oz fresh lemon juice
1/2 oz aperitivo
1/2 oz Fig infused syrup
2 shakes lemon bitters
Add all ingredients to a shaker with ice. Shake and double strain over ice filled lowball glass. Garnish with a halved fig.
*Fig Syrup:
Heat a 1:1 ration of water to sugar to low simmer and stir continuously to prevent burning. Add 5 figs per 1/2 cup of water. Simmer for 5 min then strain and let cool.
- Glass: Lowball glass
- Garnish: Halved fig
2 oz Cut Above Whiskey
3/4 oz fresh lemon juice
3/4 oz honey
1/4 oz ginger syrup*
1 oz Cut Above Whiskey
1 oz Your favorite Whiskey or Bourbon
3/4 oz fresh lemon juice
3/4 oz honey
1/4 oz ginger syrup*
2 oz Your favorite Whiskey
3/4 oz fresh lemon juice
3/4 oz honey
1/4 oz ginger syrup*
Add all ingredients to a shaker with ice. Shake and double strain over ice filled lowball glass. Garnish lavender sprig and/or candied ginger.
*Ginger Syrup:
Heat a 1:1 ration of water to sugar to low simmer and stir continuously to prevent burning. Add 2 teaspoons of fresh peeled ginger per 1/2 cup of water. Simmer for 5 min then strain and let cool.
- Glass: Lowball glass
- Garnish: Lavender sprig or candied ginger
2 oz Cut Above Whiskey
3 oz apple cider
1/2 oz fresh lemon juice
1/4 oz pumpkin spice infused simple syrup*
1 oz Cut Above Whiskey
1 oz Your favorite Whiskey or Bourbon
3 oz apple cider
1/2 oz fresh lemon juice
1/4 oz pumpkin spice infused simple syrup*
2 oz Your favorite Whiskey or Bourbon
3 oz apple cider
1/2 oz fresh lemon juice
1/4 oz pumpkin spice infused simple syrup*
Add all ingredients to a shaker with ice. Shake and double strain over ice filled highball glass. Top with club soda. Garnish with cinnamon stick (or grated cinnamon).
*Pumpkin Spice Syrup:
Heat a 1:1 ration of water to sugar to low simmer and stir continuously to prevent burning. Add ¼ teaspoon at a time of pumpkin spice to your taste preference. Simmer for 5 min then strain and let cool.
- Glass: Highball glass
- Garnish: Cinnamon stick
2 oz Cut Above Whiskey
3/4 oz nonalcoholic aperitivo
3/4 oz nonalcoholic sweet vermouth
3 dashes chocolate bitters
2 oz Cut Above Whiskey
3/4 oz Aperitivo (such as Campari)
3/4 oz Sweet vermouth
3 dashes chocolate bitters
2 oz Your favorite Whiskey
3/4 oz Aperitivo (such as Campari)
3/4 oz Sweet vermouth
3 dashes chocolate bitters
Add all ingredients to a mixing glass with ice and stir until chilled. Strain into chilled coupe glass. Garnish Maraschino cherry
- Glass: Coupe glass
- Garnish: Maraschino cherry
2 oz Cut Above Whiskey
1 oz fresh lemon juice
3/4 oz simple syrup
1/2 very ripe peach
Unsweetened iced tea
1 oz Cut Above Whiskey
1 oz Your favorite Whiskey
1 oz fresh lemon juice
3/4 oz simple syrup
1/2 very ripe peach
Unsweetened iced tea
2 oz Your favorite Whiskey
1 oz fresh lemon juice
3/4 oz simple syrup
1/2 very ripe peach
Unsweetened iced tea
Gently muddle the ripe peach and lemon juice in a shaker. Add Cut Above Whiskey, simple syrup and ice. Shake well and then strain into a highball glass over fresh ice. Top with the unsweetened iced tea and garnish with a lemon wedge and a slice of peach.
- Glass: Highball glass
- Garnish: Peach, lemon wedge
