avenue we make a variety of different spirits we have nine different spirits we just released our bourbon we're really excited it's our first batch of bourbon and so we're really happy to share that with everyone but yeah so today i'm going to kind of showcase a couple cocktails that i designed featuring clearly featuring our spirits and yet each month each week we go to the farmer's market pick up local produce to put into our cocktails during the summer this is this is an awesome time for cocktails because there are so many fresh berries so many fruits and vegetables just ready to be used in delicious drinks and then yeah  everything so today i'm going to walk through a couple cocktails going to also walk through a couple easy things to make at home so in the recipes for all of these are on the sheets these beautiful sheets that for some reason didn't have pictures on them not to my own doing but we'll talk about that later probably not at all but i'm going to start off with the first cocktail as called the screaming cocky bartender that there says that he knows every single drink you know and so they want to get him out of the out of the bar so they tell the regulars to order this random drink you know so a couple people come in on a screaming viking he's like i  don't know that's not a real drink and so they eventually because so many people keep ordering this he has to leave so yeah it's a great you tube clip i want to get in that show more that's beside the point  but yeah so that cocktail that the joke is it came up to and i had a cucumber would you like this cucumber producer and i slapped it on the table for him so i just needed i was just making a cocktail with a cucumber cucumber and gin a great combination and i want i was trying to figure out a good good name for that and luckily caton one of our owners here actually is a big cheers fan and got me on to that so the creative force behind the name anyways so jane is a really fun spirit to use because it is so versatile particularly arjen has thirteen different herbs and botanicals that go into it so things of course the juniper berry which gives it a little bit of the pinus but there's also different herbs herbs roots tons of different botanicals so it's really fun during different times of the year to pull out these these different flavors from the jane based on what else you're putting in so i put in the two ounces of gin and then this is all fresh squeezed cucumber triple sec we make here and then little bit i'm in right in there and of course the most important part is always the garnish  around and i thought you know how opinion infuse rum sounds pretty good to me so it's really it's really easy to infuse spirits literally put in your ingredients with the spirit and it will let it sit for a few days substance for doing that so vodkas your typical one you can make anything you can make any sort of vodka you can make a raspberry vodka or vanilla vodka whatever you want to do so basically i just took  opinio sliced it up and put it in with our rum a bottle of our rum and let it sit for i guess this one's four days old now but usually three to four days depends on how intense the flavors you want to go  i particularly enjoy spicy things so perhaps that's what led me to the in the first place but yeah so we'll start off with two ounces of this how opinio infused room which has a beautiful green color i'm always so happy to see this balance but the kind of the difference they're going to end up having two different notes depending on which ones you use so mine has obviously a little more of that sour kind of bitter no versus lemon which is going to be a little more refreshing on the refreshing side and grapefruit somewhere in the middle orange is definitely sweet so it depends on what kind of thing you're going for w that and then i use some people further mohit those will use simple which is just water and sugar that's been heated up and combined into a liquid form it's a lot easier to use it's a lot quicker to here the oils gives it the aromas things of that nature  so the idea of shaking is that you are both cooling the drink down and diluting it a little bit you do want that dilution in there just to make things more palatable make things work together  and shaking really you know you're combining it you know a lot of people there's a debate between she converses cocktails particularly with cocktails that use  and then as i say the most important part container like this i'm going to leave it closed and just kind of let it sit for a few days the sugar is going to pull all the juices in here you can see there's kind of a thick liquid forming this is two days old so i'm going to let it sit for another day i want to get a little bit richer flavor a little bit fruity are things going on thanks all right good  that throughout the year so you know if you really want a blueberry something you know and winter then you don't have to fear about that anymore the other great thing about shrubs actually is that it's a great way to make alcohol i'll just put in three quarter ounces of the shred a little bit of wemen juice to brighten things up and then depending on how you want it you can put in some sugar as well i typically and you have a delectable refreshing really interesting intricate flavor soda that is not quite as sugary not nearly as sugary as your typical coca cola sprites or anything so yes on a couple months back and for jazz we had a whole jazz month so i played miles davis bunch a bunch of awesome stuff and designed cocktails to go along with each album so this one was is involves an egg white i know it sounds a little disturbing at first you know drinking an egg like the egg really isn't used for flavor it's used for texture so end up getting this scared of them but yeah  and then when you're using building a cocktail with with an egg wait what you want to do is incorporate all the ingredients all the nonalcoholic ingredients  a half ounce of the lemon juice and now half ounce of honey lavender simple syrup which is also really easy to make all these things all of these information you can find online it's free it's awesome it's just honey water and combine the equal parts heated up until it's uniform and then i just put lavender on top for about a half hour let it kind of soak in there strain it out so that was my dry shake and now i'm ready to add in the booze actually there's a lot of debate about it's the way that it was traveled back to london some say that it was in the fifteen to fifteen hundred  dutch i've been there been there are some traders for a long time trading trading not traitors like horrible people but trading so they had a bunch of different spices and everything and so they started flavoring their spirits and after that and we had all the grain all of a west michigan local grain milled at the windmill island and then brought it over to our facility and fermented and distilled and bottled right there so of course is the worst part touch so we put some aromatic bitters right on top and what that does are considered the salt and pepper of the cocktail world so it's just a little bit of flavor to kind of tie things together kind of start to take a wimpy cocktail and make it great so in this case i'm using the bitters right on top to give it more about the aromatic feel so when you put your nose in to take a drink then you're getting those those rumors and so it's not so much a about the flavor at this point it looks cool you can't really see it from your angle but it looks cool so you have to take my word but yes this