1.5 oz Horyzon Harvest Select
0.75 oz fresh lime juice
0.50 oz Blended Family #4 Peach Liqueur
0.25 oz sorghum syrup (2:1 sorghum syrup to water dilution)
1 bar spoon (tsp) cane syrup
1 small pinch Kosher salt
Shake all ingredients with ice. Strain and pour into
old-fashioned style glass over fresh ice.
Credit: Greg Best, Atlanta GA
1.5 oz Horyzon Harvest Select
0.75 oz fresh lime juice
0.50 oz Blended Family #4 Peach Liqueur
0.25 oz sorghum syrup (2:1 sorghum syrup to water dilution)
1 bar spoon (tsp) cane syrup
1 small pinch Kosher salt
Shake all ingredients with ice. Strain and pour into
old-fashioned style glass over fresh ice.
Credit: Greg Best, Atlanta GA
1.5 oz Horyzon Harvest Select
1.5 oz Cocchi Americano
1 dash Peychaud’s Bitters
Stir all ingredients with ice and strain into a stemmed glass. Garnish with a small crown of spearmint.
Credit: Greg Best, Atlanta GA
1.5 oz Horyzon Harvest Select
1.5 oz Cocchi Americano
1 dash Peychaud’s Bitters
Stir all ingredients with ice and strain into a stemmed glass. Garnish with a small crown of spearmint.
Credit: Greg Best, Atlanta GA
2 oz Horyzon Harvest Select
1 bar spoon (tsp) Giffard Menthe
2-3 oz tonic water
Stir with ice briefly and pour over fresh ice into a tall glass. Top with tonic water. Garnish with an expressed lemon peel.
Credit: Greg Best, Atlanta GA
2 oz Horyzon Harvest Select
1 bar spoon (tsp) Giffard Menthe
2-3 oz tonic water
Stir with ice briefly and pour over fresh ice into a tall glass. Top with tonic water. Garnish with an expressed lemon peel.
Credit: Greg Best, Atlanta GA
1.5 oz Horyzon Harvest Select
0.5 oz Pierre Ferrand Dry Curacao
0.5 oz Tonic Syrup
Lemon Juice Squeeze
Blanc de Blancs
Shake Horyzon, Dry Curacao, tonic syrup, and squeeze
of lemon over fresh ice. Pour into tall glass. Top with
Blanc de Blancs and garnish with orange peel.
Credit: Tanner Pierce
Restaurant: OK Yaki, Atlanta GA
1.5 oz Horyzon Harvest Select
0.5 oz Pierre Ferrand Dry Curacao
0.5 oz Tonic Syrup
Lemon Juice Squeeze
Blanc de Blancs
Shake Horyzon, Dry Curacao, tonic syrup, and squeeze
of lemon over fresh ice. Pour into tall glass. Top with
Blanc de Blancs and garnish with orange peel.
Credit: Tanner Pierce
Restaurant: OK Yaki, Atlanta GA
2 oz Horyzon Harvest Select
0.5 oz Passion Fruit
0.75 oz Lime Juice
1 dash Peychaud’s Bitters
Cava
Shake Horyzon and fruit juice with fresh ice. Pour into
flute glass. Top with Cava. Add dash of bitters.
Garnish with small crown of spearmint.
Credit: Matt Watkins
Restaurant: The Deer + The Dove, Atlanta GA
2 oz Horyzon Harvest Select
0.5 oz Passion Fruit
0.75 oz Lime Juice
1 dash Peychaud’s Bitters
Cava
Shake Horyzon and fruit juice with fresh ice. Pour into
flute glass. Top with Cava. Add dash of bitters.
Garnish with small crown of spearmint.
Credit: Matt Watkins
Restaurant: The Deer + The Dove, Atlanta GA
1.5 oz Horyzon Harvest Select
0.75 oz Americano Bianca
0.75 oz Amaro Luciano
6 dash Herbsaint
2 dash Mexican Chocolate Bitters
Stir all ingredients with ice and strain into a stemmed glass.
Garnish with an expressed lemon peel.
Credit: Matt Watkins
Restaurant: The Deer + The Dove, Atlanta GA
1.5 oz Horyzon Harvest Select
0.75 oz Americano Bianca
0.75 oz Amaro Luciano
6 dash Herbsaint
2 dash Mexican Chocolate Bitters
Stir all ingredients with ice and strain into a stemmed glass.
Garnish with an expressed lemon peel.
Credit: Matt Watkins
Restaurant: The Deer + The Dove, Atlanta GA
1 oz Horyzon Harvest Select
1 oz Manzanilla Sherry
1 oz Cocchi Americano
0.25 oz Demerara Syrup
2 dash Regan’s Orange Bitters
Stir all ingredients with ice. Strain into rocks-footed
glass and garnish with expressed orange peel.
Credit: Sig Stanton
Restaurant: Revival, Decatur GA
1 oz Horyzon Harvest Select
1 oz Manzanilla Sherry
1 oz Cocchi Americano
0.25 oz Demerara Syrup
2 dash Regan’s Orange Bitters
Stir all ingredients with ice. Strain into rocks-footed
glass and garnish with expressed orange peel.
Credit: Sig Stanton
Restaurant: Revival, Decatur GA
