Shake 1 1/2 oz Barr Hill Gin, 1 oz Elderflower Liqueur, and 1 1/2 oz Blood Orange Juice with ice.
Top with 2 – 3 oz Sparkling wine.
Garnish with Blood Orange quarter wheel.
Add 2 oz Barr Hill gin, ½ oz lime juice, 3 oz grapefruit juice, and ¼ tsp honey to shaker and shake well.
Serve up in Ascutney Martini glass.
Garnish with thyme sprig.
Build over ice in an in a Woodstock Balloon Wine Glass.
Top 2 oz Barr Hill gin and ice with tonic.
Garnish to your liking with a variety of citrus or fruits.
Shake 1.5 oz Barr Hill Gin, ¾ oz Lemon Juice, and ½ oz Honey Syrup together in shaker with ice.
Strain into Hampton Coupe.
Garnish with a lemon half wheel.
Pour 1 oz Barr Hill “Tom Cat” Barrel Aged Gin, 1 oz Bitter, 1 oz Sweet Vermouth, and 4 drops Aged Balsamic vinegar into a mixing glass with ice.
Strain into Waterbury Tumbler.
Garnish with a large orange zest.
“When I started making glass, my intention was to make pleasing, simple glasses for everyday use. The designs would be timeless and hold up to constant use.”
– Simon Pearce, Design for Living
With free-flowing design elements, the Anemone is a statement-making centerpiece and a show-stopping gift.
Inspired by glass buoys floating off the shores of the Pearce family home in Eleuthera, Simon’s globe-and-stem design is a signature silhouette handmade by a duo of master glassblowers working in tandem.
With a shared passion for handcrafted products for the home, Simon teamed up with Linnea’s Lights to create clean-burning soy wax candles, hand-poured into this custom textured glass vessel.
Paging through a beloved pottery book inspired our artisans to revive a historical labor-intensive glazing technique that comes to life anew in each crystallized ceramic design.
Make Lovage Simple Syrup: Simmer Equal parts water and sugar. Add a few lovage leaves. Allow two (2) hours to steep and cool.
Pour 2 oz Barr Hill Gin, 1/2 oz Lovage Simple Syrup, and 1/2 oz lime juice into shaker with ice.
Strain into Ascutney Whiskey Glass.
Garnish with lovage leaves and lime wedge.
Pour 1-1/2 oz Ginger Liquor, 1/2 oz Cointreau, and 1/2 oz Cranberry Juice into a shaker and chill with ice.
Rim glass with Cranberry Sugar.
Strain into a Hampton Champagne Coupe.
Garnish with Crystallized Ginger.
Pour 11/2 oz Silo Cacao, 1 oz Dark Creme de Cacao, and 2 oz Eggnog into shaker with ice.
Pour into a Ascutney Glass Mug.
Garnish with a dusting of ground nutmeg or cocoa.