The best time to view the Northern Lights, formerly known as Aurora Borealis, is now through early March. If you’re lucky enough to catch a glimpse of this otherworldly phenomenon, you’ll want an evening cocktail that matches the view. And if you’re not in the Northern Aurora Circle, stargazing on a crisp night is the best bet for you. Grab a cozy blanket and pair with one of our craft evening cocktails.
Seven Sisters
- 1.5 oz Joseph Magnus District Dry Gin
- 1 oz Mathilde Cassis
- 0.5 Thatcher’s Organic Elderflower Liqueur
- 0.5 lemon juice
- Egg white
- ½ teaspoon activated charcoal
In a shaker tin, add Joseph Magnus District Dry Gin, Creme de Cassis, Thatcher’s Organic Elderflower Liqueur, lemon juice, activated charcoal, silver dust powder and egg white and dry shake until well incorporated. Add ice to the shaker and combine until chilled. Strain into a Nick and Nora glass and serve.
Northern Lights
Light and bubbly enough to accompany a warm autumn evening.
- 1 oz Joseph Magnus Vigilant District Dry Gin
- .5 oz simple syrup, or to taste
- .5 oz fresh lemon juice
- 2 barspons cranberry sauce (use homemade or the highest quality you can find)
- 2 dashes angostura bitters
- 2 oz sparkling wine
- 2-3 fresh cranberries (for garnish)
Combine all ingredients, except the sparkling wine, in a shaker and shake with ice. Double strain into a chilled flute. Top with sparkling wine and garnish. The sweetness of the cranberry sauce can vary depending on your recipe, so be sure to adjust the amount of syrup you use based on your preferred level of sweetness.
See the full recipe and instructions here.
The Red Star
Not quite a red star, but Jupiter will look like one on the evening of September 26. The red planet will be at opposition, meaning it will be brightly lit due to the sun being opposite in the sky. Our team will drink this bourbon and hibiscus cocktail to celebrate the bright red celestial sight.
- 1.25 oz Joseph Magnus Bourbon
- .5 oz hibiscus syrup
- 1 oz pineapple juice
- .5 oz lemon juice
- Ginger beer, for topping
- Candied hibiscus flower and fresh mint sprig, for garnish
Pour whiskey, hibiscus syrup, pineapple juice, lemon juice, and some ice into a mixing tin. Shake passionately. Strain the contents into a rocks glass filled with fresh ice. Top the cocktail with spiced ginger beer. Garnish with a candied hibiscus flower and sprig of mint.
See the full recipe and instructions here.
Black Night
Sometimes a bright and clear night turns into a dark one, with the stars covered by smoky clouds. Embrace the dark with this intensely elegant and moody cocktail.
- 1.5 oz Joseph Magnus Bourbon
- .5 oz French Black Walnut liqueur
- .3 oz Pedro Ximenez
- .3 oz Fernet Branca
- Dash of Angostura bitters
Mix together all ingredients in a shaker, strain, and serve over ice in a glass of your choice.
See the full recipe and instructions here.
Starry Night
One of the most famous paintings in the world is Vincent Van Gogh’s ‘Starry Night’ and this shimmery and cloudy blue cocktail is an ode to that iconic piece. Shake or top with a sprinkle of edible glitter to really amp up the artistic value of this stargazing cocktail.
- 1.5 oz Joseph Magnus Vigilant District Dry Gin
- 1 dropper B’lure butterfly pea flower tincture
- .75 oz fresh lemon Juice
- .75 oz Royal Rose jasmine syrup (or simple syrup simmered with jasmine tea and strained)
- 2 oz sparkling wine
- Edible glitter, for garnish
- Lemon, for garnish
Add all ingredients except sparkling wine to a shaker tin with ice. Shake and strain into a wine glass over fresh ice. Top with sparkling wine and garnish with a lemon moon.
See the full recipe and instructions here.
Divided Sky
This vanilla and honey bourbon cocktail is “toasty, herbal and tart,” making it a subtle dessert cocktail ideal for watching the sun set and the moon rise.
- 1.5 oz Joseph Magnus Bourbon
- .5 oz Tempus Fugit crème de cacao
- .5 oz Combier
- .25 oz Hibiscus honey syrup*
- .75 oz Fresh lemon juice
- 3 dashes Fernet-Branca
- Maraschino cherry, for garnish
Add all ingredients into a shaker with ice and shake. Strain into a rocks glass over fresh ice. Garnish with a skewered maraschino cherry.
*Hibiscus honey syrup: Combine 300g honey, 25g hibiscus flowers and 200g hot water and let cool for 5 minutes. Strain out the flowers and let it fully cool. Bottle and keep refrigerated for up to 6 weeks. Make 1 cup.
See the full recipe and instructions here.
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