Violet's Fizzy Moment by @thebitterfairy⠀
2 oz butterfly pea flower-infused gin⠀
1/2 oz Crème de Violette⠀
1/4 elderflower liqueur⠀
3/4 oz lemon juice⠀
2 barspoons lemon oleo saccharum⠀
Few dashes orange bitters⠀
Soda to top ⠀
This cocktail will help you have a long and happy weekend.
"Grander Basil Gimlet"
2 oz Grander Rum
1 oz Lime Juice
1 oz Club Soda
1/2 oz Pure Cane Syrup
4-6 Muddle Fresh Basil leaves
2-4 Muddle Fresh Cucumber Slices
Garnish with Sprig of Basil
Muddle Basil leaves, cucumber, pure cane syrup, and fresh lime juice in a cocktail shaker then add ice, stir until chilled. Add rum in collins glass with crushed ice, then strain mixture from the cocktail shaker into collins glass and top with club soda, then garnish with cucumber slice and basil sprig.
Amikos, me compré esta cerveza jamaiquina 🇯🇲 y sabe a barrilito, hasta aquí mi reporte. 🍺 #RedStripe#Chelita
Back by popular demand, the much loved Bootlegger has returned to the menu! Its a well-balanced boozy sipper, with Buffalo Trace bourbon, Cocchi Americano, Cynar, Mount Fuji Bitters, and an Ardbeg mist by @maxborrowman. #spiritedadventures#junipervancouver
Water is sticky. The molecules love to stick to things, especially each other. It's what gives it such a large surface tension. It keeps you alive: it means water can pull blood up narrow vessels in the body, often against the force of gravity. Water should be a gas at room temperature – all similar molecules, such as hydrogen sulphide (H2S) and ammonia (NH3), are gases. The stickiness of water molecules holds them together as a liquid.