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6¾ oz Gin Use gray whale
1 cup(s) Chareau Mix ¼ tsp blue spirulina to 1 cup Chareau
2¼ oz Elderflower liqueur
1½ oz Lime juice
¾ oz Simple syrup Use gum syrup
1 bottle(s) Tonic water Use Fever Tree elderflower
6 dash(es) Grapefruit bitters

Drizzle with ½ oz blue Chareau and garnish with lemon wheel

From Death & Co.

1½ oz Gin use Tanqueray No. 10
½ oz Elderflower liqueur
½ oz Hibiscus syrup
½ oz Lemon juice
1½ oz Wine (sparkling) or Champagne
2 dash(es) Peychauds bitters

Shake over ice and strain into flute. Top with champagne and garnish with lemon twist.

From Death & Co.

1½ oz Gin
½ oz Elderflower liqueur
1½ oz Wine (sparkling) or Champagne
1 dash(es) Orange bitters

Stir over ice and strain into flute. Top with champagne. Garnish with grapefruit twist.

1½ oz Tequila
½ oz Aperol
½ oz Elderflower liqueur
½ oz Agave syrup
3 oz Cider use EastCiders Ruby Red or Fresca
½ oz Lime juice

Adapted from a recipe created in 2016 by Jon Weimorts, manager at the Idle Hour in Los Angeles, USA.

1½ oz Tequila
½ oz Aperol
½ oz Elderflower liqueur
¾ oz Lemon juice
2 dash(es) Angostura bitters

2 oz Pisco
½ oz Creme de pamplemousse
½ oz Elderflower liqueur
¼ oz Falernum
¾ oz Vermouth (dry)

Stir with ice and strain over single ice cube, garnish with grapefruit twist

Whiskey and pineapple lead the charge in this complex medley from Seattle.

1½ oz Bourbon
¼ oz Aperol
¼ oz Elderflower liqueur
¼ oz Honey syrup
¼ oz Lemon juice
¾ oz Pineapple juice

Shake and strain into chilled coupe