Cut Above Spirits
Variety Pack - Sample Size
Variety Pack - Sample Size
The best way to taste our full award winning line up. This pack includes one 6 oz. bottle each of our Zero Proof Gin, Agave Blanco Tequila, Whiskey, and Mezcal so you can decide on your favorite or give a great gift to a friend. Packaged in our branded box for easy gifting, each 6 oz. bottle contains enough to make up to 3 cocktails.
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Shipping & Returns
Shipping & Returns
Shipping
Most orders are delivered in 2 business days.
Returns
Thanks for purchasing our products at Cut Above Spirits. If you aren't happy with your purchase for any reason, please email us for an exchange or refund within 14 days of receipt.
Cocktail Recipes
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
**Makes 3-4 Cocktails**
8 oz Cut Above Whiskey
2 cups tart cherry juice
1.5 oz simple syrup
8 dashes of bitters (orange or cherry)
2 cups of ice
**Makes 3-4 Cocktails**
4 oz Cut Above Whiskey
4 oz Your favorite Whiskey
2 cups tart cherry juice
1.5 oz simple syrup
8 dashes of bitters (orange or cherry)
2 cups of ice
**Makes 3-4 Cocktails**
8 oz Your favorite Whiskey
2 cups tart cherry juice
1.5 oz simple syrup
8 dashes of bitters (orange or cherry)
2 cups of ice
The night before, pour the cherry juice into ice cube molds and freeze them overnight. Add whiskey, simple syrup, bitters, cherry ice cubes and regular ice cubes in a blender. Blend until smooth. Pour into a chilled glass and garnish with cherries.
- Glass: Chilled coupe glass
- Garnish: Cherries
2 oz Cut Above Whiskey
1/4 oz simple syrup
8 Fresh mint leaves
1 oz Cut Above Whiskey
1 oz Your favorite Whiskey
1/4 oz simple syrup
8 Fresh mint leaves
2 oz Your favorite Whiskey
1/4 oz simple syrup
8 Fresh mint leaves
Gently muddle mint leaves and simple syrup in a julep cup or rocks glass. Add Cut Above Whiskey then pack the glass tightly with crushed ice. Garnish with mint sprig.
- Glass: Julep cup or Rocks glass
- Garnish: Mint Sprig
2 oz Cut Above Whiskey
3/4 oz fresh lemon juice
3/4 oz honey simple syrup*
1 oz Cut Above Whiskey
1 oz You Favorite Whiskey
3/4 oz fresh lemon juice
3/4 oz honey simple syrup*
2 oz You Favorite Whiskey
3/4 oz fresh lemon juice
3/4 oz honey simple syrup*
Fill cocktail shaker with ice, then add ¾ oz simple syrup, lemon juice and whiskey. Shake well until very cold, then strain into a coupe or cocktail glass. Garnish with a lemon wheel and sage.
*Equal parts honey and water. Combine in pot on stove and mix until sugar dissolved. Let cool.
- Glass: Coupe glass
- Garnish: Lemon wheel, fresh sage
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 Gin
1/2 oz fresh lime juice
Club Soda
1 oz Cut Above Gin
1 oz Your favorite Gin
1/2 oz fresh lime juice
Club Soda
2 oz Your favorite Gin
1/2 oz fresh lime juice
Club Soda
Fill a highball glass with ice, add Cut Above Gin and lime juice. Top with Club Soda and garnish with lime wheels or other seasonal fruit.
- Glass: Highball glass
- Garnish: Lime wheel, seasonal herb, fruit, or vegetable
2 oz Cut Above Agave Blanco Tequila
1.5 oz spiced apple cider
3/4 oz fresh lime juice
1/2 oz agave nectar
Cinnamon salt rim*
1 oz Cut Above Agave Blanco Tequila
1 oz Your favorite reposado Tequila
1.5 oz spiced apple cider
3/4 oz fresh lime juice
1/2 oz agave nectar
Cinnamon salt rim*
2 oz Your favorite Blanco Tequila
1.5 oz spiced apple cider
3/4 oz fresh lime juice
1/2 oz agave nectar
Cinnamon salt rim*
Rim a lowball glass then add ice. Add all ingredients (not the salt rim) to a shaker with ice. Shake and double strain over the lowball glass. Garnish with cinnamon stick and apple slice.
*Cinnamon salt rim:
1 teaspoon sugar
1/4 teaspoon cinnamon powder
pinch (or two) kosher salt
1 orange slice
Mix together the sugar, cinnamon, and salt. Run the orange slice around the rim of the glass. Dip and roll the rim in the mix to coat.
- Glass: Lowball glass
- Garnish: Cinnamon stick / apple slices
1 oz Cut Above Agave Blanco
1 oz Ocho Verde (note: contains THC)
1 oz fresh lime juice
1 oz cucumber puree (fine strained)
1 oz agave syrup
Combine all ingredients in a larger shaker. Add ice and shake vigorously. Double strain into a glass with fresh ice. Garnish with sprigs or fronds.
Created by Angel Belman of Ninfa's in Houston, Texas
- Glass: Lowball glass
- Garnish: Pineapple sprigs or leafy frond
2 oz Cut Above Agave Blanco
½ oz fresh lime juice
6 oz Topo Chico
1 oz Cut Above Agave Blanco
1 oz of your favorite blanco tequila
½ oz fresh lime juice
6 oz Topo Chico
2 oz of your favorite blanco tequila
½ oz fresh lime juice
6 oz Topo Chico
Combine all ingredients in a highball glass filled with ice and stir gently to combine. Garnish with lime or other summer fruit such as blueberries and strawberries.
- Glass: Highball glass
- Garnish: Strawberries or other summer fruit
**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
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
5 basil leaves
2 oz Your favorite Mezcal
3/4 oz fresh lime juice
3 oz fresh cantaloupe juice
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)