For a fundraiser at Everwood Farmstead Foundation, located in Glenwood City, Wisconsin, Jason Suss of A Proper Pour created two signature drinks, including BeeSqueezin’, that were inspired by the beehives located on the farmstead (and in which he got to use the farm’s honey and cider). 

In late September, guests gathered at Everwood Farmstead, about 70 miles east of Minneapolis, for the foundation’s annual Cultivate fundraiser, where they dined on a meal created by Jim Christiansen of Heyday Restaurant and enjoyed local artists such as Kevin Kling, Chastity Brown and Simone Perrin—all while enjoying the thoughtfully crafted cocktails from Suss.

INGREDIENTS:
—2 oz. Tattersall (or other) gin
—2 oz. apple cider
—1/2 oz. fresh lime juice
—3/4 oz. honey syrup (Everwood Honey ... if you are lucky enough to have some)
—one dash of bitters; Bittercube Bolivar or Dashfire Spiced Apple are great local options

DIRECTIONS:
Add above ingredients to cocktail shaker with ice. Shake. Strain and pour into glass with ice and matchstick-cut apples. Garnish with a slapped thyme sprig and fresh ground cinnamon.

Courtesy of Jason Suss of A Proper Pour, A Proper Pour provides professional bartending services for parties and private events.

INGREDIENTS:
– 1.5 oz. Hendrick’s Gin
– 5 oz. lime juice
– 5 oz. raspberry simple syrup*

DIRECTIONS:
Combine all ingredients into a shaker with ice. Shake well and pour into a glass and garnish with fresh raspberries.

*Raspberry Simple Syrup Yields 1 gallon

INGREDIENTS:
– 1 gallon water
– 14 oz. raspberry jam
– 8 tbsp. sugar

 

Crafted by Hi-Lo Diner Bar Director Ryan Barott, this bright, refreshing riff on the French 75 is the perfect summer sipper. A simple yet complex cocktail, the South of France is one of Hi-Lo’s many creations featuring a fresh take on fan favorites.

 

Feisser Stone, founder and creative director, of Barlingual, a full-service bar consulting company, created this summer-ready take on the daiquiri for the Mosaic Hotel in Beverly Hills. “A daiquiri is an entry-level cocktail, which is so simple to make, I thought about how I could make it more interesting,” Stone says. “I was inspired by chartreuse, which was one of the fi rst distilled spirits made by monks several centuries ago. The Daiquiri Vert could be a cocktail those monks would have made.” With only three ingredients and a photo-ready emerald hue, it’s an ideal cocktail for events.