Cocktail Recipes

Six ways to pour ōSHē. Clean, icy, and built to elevate.

The Black Pearl

The Black Pearl

Ingredients

  • 2 oz ōSHē vodka
  • 0.75 oz crème de cassis
  • 0.5 oz fresh lime juice
  • 0.25 oz simple syrup
  • Optional: a tiny pinch of activated charcoal

Method

Shake all ingredients with ice until well chilled. Strain into a chilled coupe or Nick & Nora glass.

Garnish: Luxardo cherry or an expressed lime peel

The White Garden

The White Garden

Ingredients

  • 2 oz ōSHē vodka
  • 0.5 oz St-Germain elderflower liqueur
  • 0.5 oz fresh lemon juice
  • 0.5 oz white grape juice or dry white wine syrup
  • 2 dashes orange bitters

Method

Shake gently with ice until chilled. Fine strain into a chilled coupe.

Garnish: An edible flower or a slender lemon twist

Honey Fig Martini

Honey Fig Martini

Ingredients

  • 2 oz ōSHē vodka
  • 0.75 oz fig liqueur (or muddled fresh fig with simple syrup)
  • 0.5 oz smoked honey syrup
  • 0.25 oz fresh lemon juice

Method

Shake with ice until silky and cold. Strain into a chilled martini glass.

Garnish: A lightly torched fig slice or a smoked rosemary sprig

The Violet Smoke

The Violet Smoke

Ingredients

  • 2 oz ōSHē vodka
  • 0.5 oz crème de violette
  • 0.75 oz fresh lime juice
  • 0.75 oz lavender honey syrup
  • 2 dashes Peychaud's bitters

Method

Shake everything with ice until icy cold. Strain into a chilled coupe.

Garnish: An edible flower or a lavender sprig

Starlight Martini

Starlight Martini

Ingredients

  • 2.5 oz ōSHē vodka
  • 0.5 oz dry vermouth
  • 3 to 4 slices fresh cucumber
  • 1 dash saline solution (or a tiny pinch of salt)

Method

Muddle the cucumber gently in a mixing glass. Add vodka, vermouth, and saline. Stir with ice until perfectly cold. Double-strain into a martini glass.

Garnish: A cucumber ribbon

The Velvet Lemon

The Velvet Lemon

Ingredients

  • 2 oz ōSHē vodka
  • 0.75 oz Cointreau or triple sec
  • 1 oz fresh lemon juice
  • 0.75 oz simple syrup
  • Lemon-zest sugar for the rim

Method

Rim a chilled coupe with lemon-zest sugar. Shake all ingredients hard with ice. Strain into the coupe.

Garnish: A thin lemon peel curled into a decorative shape