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TABLE OF CONTENTS 04

About The Art Of The Cocktail

Valentine’s Day Cocktails

Punches

Pre-Prohibition Era Cocktails

Prohibition Era Cocktails

The Dark Ages of Cocktails

Modern Cocktails

Tiki Cocktails

Halloween Cocktails

Thanksgiving Cocktails

Holiday Cocktails

Virago Spirits is all about character. Inspired by the virago—a heroic woman of strength, courage, determination, and vision—we strive to infuse those qualities into everything we do and all that we make. This is the Spirit of Virago: bold yet balanced, resilient yet refined. Whether pursuing the impossible or raising a glass to life’s victories, Virago Spirits celebrates strength of character and honors those who embody it. In 2023, we launched The Art of the Cocktail, a monthly event series designed to share that spirit through craft and creativity. Each gathering is an interactive mixology workshop where guests learn to build thoughtfully composed cocktails, explore flavor combinations, and pick up professional techniques to elevate their home bartending. Guided by the seasons and inspired by celebration—from holidays to everyday moments—these experiences are as engaging as they are educational. The pages that follow bring those moments to life, capturing the recipes, stories, and artistry from The Art of the Cocktail series. May they inspire you to experiment, savor, and create with character—one cocktail at a time.

VALENTIN E ’ S D AY C O C K TA I L R E C I P E S

SPARKLING VALENTINE • 1.5 oz Virago White Rum • 1 oz Grapefruit Juice • 0.5 oz Salted Vanilla Syrup* • 0.75 oz Lime Juice

Combine all ingredients in a cocktail shaker with ice and shake, then dirty pour into a collins glass. Top with club soda and garnish with a lime wheel.

BLUE VELVET • 1.5 oz Virago Modern Gin • 1 oz Blueberry-Infused Amaro Montenegro* • 0.75 oz Passionfruit Syrup* • 0.75 oz 4 Dashes Bittermens Burlesque Bitters • 2 Dashes Orange Bitters

Stir all ingredient in a mixing glass and strain into a coupe glass. Top with butterfly pea flower (*contains egg whites) using a whipped cream dispenser.

B.A.C.O.F. • 1.5 oz Virago Port Cask Finished Rum • 1 oz Virago Barrel-Aged Cherry Liqueur • 0.5 oz Creme De Cacao • 3 Dashes Angostura Bitters • 2 Dashes Bittermans Xocolate Mole Bitters

Stir all ingredient in a mixing glass and strain into a large rocks glass with a king cube. Garnish with a chocolate covered cherry.

CHERRY SHERRY • 1 oz Virago Kali Hibiscus Gin • 0.75 oz Virago Barrel-Aged Cherry Liqueur • 0.75 oz Amontillado Sherry • 0.75 oz Lemon Juice • 0.25 oz Demerara Syrup • 3 Dashes Bittermans Boston Bitters • 2 Dashes Paychaud’s Bitters

Combine all ingredients in a mixing glass with ice and stir. Strain into a rocks glass and garnish with an orange peel and dried fig.

VALENTIN E ’ S D AY ADDITIONAL RECIPES

SALTED VANILLA SYRUP • 1.5 cups Demerara Sugar • 1.5 cups Hot Water • 1 tsp Kosher Salt • 1 tsp Vanilla Extract

Add all ingredients to a container, then stir to combine.

BLUEBERRY-INFUSED AMARO MONTENEGRO • 1 bottle of Amaro Montenegro • 1 pint Blueberries

Combine ingredient in a container. Lightly muddle blueberries, leaving roughly half whole. Let sit refrigerated overnight and strain the next day.

PASSIONFRUIT SYRUP • 1.5 cups Passionfruit Puree • 1.5 cups Simple Syrup

Add all ingredients to a container, then stir to combine.

BUTTERFLY PEA FLOWER FOAM • 1.5 cups Water • 3 oz Dried Butterfly Pea Flower • 2 oz Egg Whites

Bring water to a boil and add pea flower. Allow to cool down completely and strain. Pour pea flower tea into a whipped cream dispenser and add egg whites. Seal dispenser and charge with 2 N20 chargers, shaking each time. Keep refrigerated up to 7 days.

PU N CH E S C O C K TA I L R E C I P E S

BARBADOS RUM PUNCH • 750 ml Virago Four-Port Rum (1 Bottle) • 3 Cups Lime Juice, Freshly Squeezed • 3 Cups Demerara Syrup • 25 Dashes Angostura Bitters • 1.5 Cups Club Soda • Freshly Grated Nutmeg

Combine all ingredients except nutmeg in a large punch bowl. To serve, add ice block and garnish liberally with freshly grated nutmeg.

KAHIKO PUNCH • 750ml Virago White Rum (1 Bottle) • 1.5 Cups Virago Kali Hibiscus Gin • 3 Cups Lemon Juice, Freshly Squeezed • 2 Cups Passion Fruit Honey Syrup* • 2 Cups Cinnamon Syrup* • 40 Dashes Bittermans 'Elemakule Tiki Bitters

Combine all ingredients in a large punch bowl. To serve, add ice block and garnish with edible orchid.

CLOVER CLUB PUNCH • 750 ml Virago Modern Gin (1 Bottle) • 3 Cups Lemon Juice, Freshly Squeezed • 3 Cups Raspberry Syrup* • 1.5 Cups Club Soda

Combine all ingredients in a large punch bowl. To serve, add ice block and garnish with lemon wheel.

FISH HOUSE PUNCH • 750 ml Virago Port Cask Finished Rum (1 Bottle) • 1.5 Cups VSOP Cognac • 1.5 Cups Peach Brandy • 8 Lemons • 2.5 Cups Demerara Sugar • 4 Cups Black Tea • 2 Cups Lemon Juice, Freshly Squeezed • Freshly Grated Nutmeg

In a large punch bowl, muddle the peels from 8 lemons with sugar. Let the mixture stand for at least 3 hours. Brew the black tea and add to lemon peels, stirring until as much as possible of the sugar has dissolved. Allow to cool. Once cooled, add the rum, cognac, peach brandy, and lemon juice and stir to combine. To serve, add ice block and garnish liberally with freshly grated nutmeg.

PU N CH E S ADDITIONAL RECIPES

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PASSION FRUIT HONEY SYRUP • 1.5 Cups Passion Fruit Puree • 1.5 Cups Honey

Heat the honey in a saucepan over medium heat until runny and not viscous - nearly to a boil but not quite. Remove from the heat and whisk in the passion fruit puree. Let cool.

CINNAMON SYRUP • 2 Cups Water • 3 Cinnamon Sticks • 4 Cups Sugar

Bring water to a boil in a saucepan with cinnamon. Add sugar and stir until dissolved. Remove from heat. Cover and let sit at room temperature for 12 hours. Strain and let cool.

RASPBERRY SYRUP • 3 Cups Water • 2 Cups Sugar • 340 Grams Raspberries (Roughly 1.5 Cups)

Combine all ingredients in a pot. Simmer for 20 minutes, stirring occasionally. Strain and let cool.

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PR E- PROHIB IT I O N E R A C O C K TA I L R E C I P E S

MARTINEZ • 1.5 oz Virago Modern Gin • 1 oz Carpano Antica • 0.5 oz Dolin Rouge • 0.25 oz Luxardo • 4 Dashes Orange Bitters

Combine all ingredients in a mixing glass and stir. Strain into a coupe glass. Garnish with orange peel.

MINT JULEP • 1.5 oz Virago Four-Port Rum • 0.25 oz 2:1 Demerara Syrup • 8-10 Mint Leaves (Stems Removed)

In a mixing glass, add Mint Leaves and gently muddle. Add rum and demerara syrup and stir. Strain into julep cup with crushed ice. Garnish with a large bunch of mint.

TOM COLLINS • 1.5 oz Virago Modern Gin • 0.75 oz Simple Syrup • 0.75 oz Lemon Juice • Club Soda

Combine gin, simple syrup, and lemon juice in a shaker tin and shake. Strain over fresh ice into a collins glass and top with club soda. Garnish with a lemon wheel and cherry.

BITTERED SLING • 1.5 oz Virago Port Cask Finished Rum • 1 Sugar Cube • 3 Dashes Angostura Bitters • Club Soda • Nutmeg

In a mixing glass, combine sugar cube with bitters and a very small splash of soda water. Gently muddle until sugar is mostly dissolved, but not entirely. Add rum and stir with ice, strain into a rocks glass with a large cube and grate fresh nutmeg on top.

P ROH IB ITIO N E R A C O C K TA I L R E C I P E S

BEES KNEES • 1.5 oz Virago Modern Gin • 0.75 oz Honey Syrup • 0.75 oz Lemon Juice

Combine all ingredients in a shaker tin and shake. Double strain into a coupe glass and garnish with a lemon peel.

SOUTHSIDE • 1.5 oz Virago Modern Gin • 5 - 6 Mint Leaves • 0.75 oz Simple Syrup • 0.75 oz Lime Juice

In a shaker tin, gently muddle mint leaves. Add remaining ingredients and shake. Double strain into a coupe glass and garnish with a lime wheel and mint leaf.

SCOFFLAW • 1.5 oz Virago Port Cask Finished Rum • 0.5 oz Dolin Dry Vermouth • 0.5 oz Dolin Blanc • 0.5 oz Grenadine • 0.5 oz Lemon Juice • Dash Orange Bitters

Combine all ingredients in a shaker tin and shake. Double strain into a coupe glass and garnish with a lemon peel.

MARY PICKFORD • 1.25 oz Virago Premium White Rum • 0.25 oz Virago 151 Rum • 1.5 oz Pineapple Juice • 0.25 oz Luxardo Maraschino liqueur • 0.25 oz Grenadine

Combine all ingredients in a shaker tin and shake. Double strain into a coupe glass and garnish with a cherry.

T H E D ARK A G E S C O C K TA I L R E C I P E S

HARVEY WALLBANGER • 1.5 oz Virago Modern Gin • 2 oz Orange Juice • 0.5 oz Lemon Juice • 0.5 oz Galliano • 0.25 oz Simple Syrup

Combine all ingredients in a shaker tin and shake. Dirty pour into a Collins glass. Garnish with an orange slice and cherry.

WHITE RUSSIAN • 0.75 oz Virago Modern Gin • 0.75 oz Virago Coffee Liqueur • 0.75 oz Heavy Whipping Cream

In a mixing glass filled with ice, stir gin and co ee liqueur. Strain into a coupe glass. Separately, in a shaker tin, dry shake cream with no ice to whip. Layer cream on top of cocktail with a spoon.

PAINKILLER • 0.75 oz Virago Four-Port Rum • 0.75 oz Virago 151 Rum • 3 oz Pineapple Juice • 1 oz Orange Juice • 1 oz Coconut Cream

Combine all ingredients in a shaker tin and shake. Strain into a hurricane glass or Tiki mug with crushed ice. Garnish with nutmeg and a pineapple slice.

MUDDLED OLD FASHIONED • 1.5 oz Virago Port Cask Finished Rum • Sugar Cube • Orange Slice • Cherry • Club Soda • Angostura Bitters

Put a sugar cube in a large rocks glass. Add 4-5 dashes of Angostura bitters and small splash of club soda. Muddle with an orange slice and cherry. Add Rum with ice and stir. Garnish with an orange slice and cherry.

M OD ER N C O C K TA I L R E C I P E S

CLEARLY COLLINS • 1.5 oz Olive Oil and Lemon Peel Washed Virago Modern Gin* • 1 oz Acid Adjusted Vanilla Syrup*

Combine gin and syrup in a collins glass. Fill with ice and top with club soda. Garnish with a cherry.

BLANC MARTINI W/ VERMOUTH PEARLS • 1.5 oz Virago Modern Gin • 0.5 oz Dolin Blanc Vermouth • 2 Dashes Grapefruit Bitters • Vermouth Pearls*

Combine gin, vermouth, and bitters in a mixing glass and stir. Strain into a coupe glass and express a lemon peel. Serve with vermouth pearls on the side.

FRENCH CONNECTION • 1.5 oz Virago Port Cask Finished Rum • 0.5 oz Benedictine • 0.5 oz Demerara Gomme Syrup* • 6 Dashes House Blended Bitters* • Orange Air* • Absinthe

Combine rum, benedictine, syrup, and bitters in a mixing glass and stir. Using an atomizer, spritz absinthe into a coupe glass and strain cocktail. Top with orange air using a bar spoon.

OOPS ALL BERRIES • 1.5 oz Virago Kali Gin • 0.5 oz Verjus • 0.25 oz Pomegranate Molasses • 1 Drop Acid Phosphate • Blueberry Foam*

Combine Kali, verjus, pomegranate molasses, and acid phosphate in a mixing glass and stir. Strain into a coupe glass. Use a cream whipper to top with blueberry foam.

M OD ER N ADDITIONAL RECIPES

ORANGE AIR • 200 ml Orange Juice • 1.4 g Soy Lecithin

Combine orange juice and soy lecithin in a container. Blend with an immersion blender until a thick foam forms on top. This can be scooped out by dragging a bar spoon along the surface of the liquid.

HOUSE BLENDED BITTERS • 3 tbs Angostura Bitters • 2 tbs Fee Brother's Black Walnut Bitters • 1 tbs Bitter Truth Jerry Thomas' Own Decanter Bitters • 2 tbs Fee Brother's West Indian Orange Bitters • 1 tbs Regan's No.6 Orange Bitters

Combine all ingredients in a container, stir to combine.

BLUEBERRY FOAM • 1.5 oz Virago Kali Gin • 0.5 oz Verjus • 0.25 oz Pomegranate Molasses • 1 Drop Acid Phosphate • Blueberry Foam*

Combine all ingredients in a cream whipper and charge with 2 N20 cartridges. Shake whipper and refrigerate for 30 mins.

OLIVE OIL AND LEMON PEEL WASHED GIN • 1 Bottle Virago Modern Gin • 2 oz Olive Oil • Peels of 1 Lemon

Combine all ingredients in a container and freeze overnight. The next day, remove frozen oil puck and strain out lemon peels.

DEMERARA GOMME SYRUP • 700 ml Water • 600 g Demerara Sugar • 27 g Gum Arabic

Combine sugar and gum arabic in a container. Bring water to a boil and add to container, stir vigorously for 10 - 15 mins. Refrigerate overnight to allow gum powder to fully hydrate. Strain to remove any undissolved pieces of gum powder.

ACID ADJUSTED VANILLA SYRUP • 700 ml Water • 600 g White Sugar • 25 g Citric Acid • 5 g Malic Acid • 1 tsp Vanilla Extract

Combine sugar, acid powder, and vanilla in a container. Bring water to a boil and add to container. Stir to combine and let cool.

VERMOUTH PEARLS • 100 ml Dry Vermouth • 1 g Agar Agar • Freezer Chilled Vegetable Oil

In a tall container, add vegetable oil and chill in a freezer for roughly 1 hour. Mix vermouth with agar agar and add to a sauce pan. Bring to a boil and allow to cool slightly, roughly 2 minutes. Using an eye dropper, slowly add droplets of vermouth to vegetable oil, droplets will harden as they fall to the bottom of the container, stir occasionally to prevent clumping. Strain pearls out of oil and rinse with cold water.

TIKI C O C K TA I L R E C I P E S

ZOMBIE • 1 oz Virago Four-Port Rum • 0.5 oz Virago White Rum • 0.75 oz Lime Juice • 0.25 oz Grapefruit Juice • 0.5 oz Cinnamon Syrup • 0.5 oz Grenadine • 0.5 oz Velvet Falernum • 1 Dash Angostura Bitters • 1 Dash Herbsaint

Combine all ingredients in a shaker tin and shake. Strain into a collins glass or tiki mug with crushed ice. Garnish with a mint sprig.

EL PRESIDENTE • 1.5 oz Virago Port Cask Rum • 0.5 oz Dry Vermouth • 0.25 oz Pierre Ferrand Dry Curaçao • 0.25 oz Grenadine

Combine all ingredients in a mixing glass and stir. Strain into a coupe glass and no garnish is needed.

MONK’S RESPITE • 1 oz Virago Modern Gin • 0.5 oz Benedictine • 2 oz Coconut Water • 0.5 oz Lemon Juice • 0.25 oz Honey Syrup • 3 Dashes Orange Bitters

Combine all ingredients in a shaker tin and shake. Dirty pour into a collins glass. Garnish with a feathered orange peel.

VOLCANO • 0.75 oz Virago Four-Port Rum • 0.75 oz 151 Rum • 0.25 oz Luxardo • 0.75 oz Lime Juice • 0.75 oz Pineapple Juice • 0.25 oz Passion Fruit Puree • 0.5 oz Demerara Syrup • 0.75 oz Coconut Cream

Combine all ingredients in a shaker tin and shake. Strain into a collins glass or tiki mug with crushed ice. Garnish with a quartered orange slice on top of a lime wheel and a torched cinnamon stick.

H ALLOW E E N C O C K TA I L R E C I P E S

VAMPIRE’S KISS • 1.25 oz Virago Cranberry liqueur • 0.25 oz Cinnamon Syrup • 0.25 oz Campari

Combine all ingredients in a mixing glass and stir. Strain into a coupe glass and garnish with vampire teeth.

BLACK MAMBA • 1.5 oz Virago Modern Gin • 0.25 oz Pomegranate Molasses • 0.5 oz Grenadine • 2 Dashes Orange Bitters • 1 Drop Black Food Dye

Combine all ingredients in a mixing glass and stir. Rim a coupe glass with black sprinkles and strain.

BOIL AND BUBBLE • 1.25 oz Virago Port Cask Rum • 0.25 oz Vida Mezcal • 0.5 oz Maple Syrup • 0.5 oz Lemon Juice • 2.5 oz Apple Cider • 2 Dashes Angostura Bitters

Combine all ingredients in a cauldron mug and microwave 1 minute, or make a large batch and heat in a crock pot or stove top. Garnish with a dried apple slice and smoke with hickory chips.

PUMPKIN PAINKILLER • 1.5 oz Virago Four-Port Rum • 1 oz Pineapple Juice • 0.5 oz Orange Juice • 1 oz Coconut Cream • 3 Dashes Angostura Bitters • 1 tsp Pumpkin Spice • 1 tsp Coconut Milk Powder

Combine all ingredients in a shaker tin and shake. Dirty pour into a tiki mug and top with club soda. Garnish with fresh grated nutmeg and a jack o' lantern umbrella.

THANKS G I V I N G C O C K TA I L R E C I P E S

THANKSGIMLET • 1.5 oz Virago Modern Gin • 1 oz Pomegranate-Ginger Syrup* • 0.75 oz Lime Juice • 2 Dashes Plum Bitters

Combine all ingredients in a shaker tin and shake. Double strain into a coupe glass and garnish with a dried lime wheel and a pomegranate seed.

MAPLE OLD FASHIONED • 1.5 oz Virago Port Cask-Finished Rum • 0.5 oz Maple Syrup • 2 Dashes Bitter Truth Decanter Bitters • 2 Dashes Walnut Bitters

Combine all ingredients in a mixing glass and stir. Strain into a rocks glass with a king cube and garnish with a lemon peel.

SAGE ADVICE • 1.5 oz Virago Cognac Cask-Finished Rum • 0.5 oz Pierre Ferrand Dry Curaçao • 0.75 oz Honey-Sage Syrup* • 0.75 oz Lemon Juice

Combine all ingredients in a shaker tin and shake. Double strain into a coupe glass and garnish with a dried lemon wheel and sage leaf.

RED WASSAIL • 1 oz Virago Kali Hibiscus Gin • 0.5 oz Virago Cranberry Liqueur • 0.25 oz Pierre Ferrand Dry Curaçao • 2.5 oz Apple Cider • 0.5 oz Lemon Juice • 0.5 oz Cinnamon Syrup* • 3 Dashes Peychaud's Bitters • 3 Dashes Angostura Bitters

Combine all ingredients in a mug and stir. Microwave 1 minute, or make a large batch and heat on a stovetop/ crockpot. Garnish with cinnamon stick and star anise pod.

TH AN KS G I V I N G ADDITIONAL RECIPES

POMEGRANATE-GINGER SYRUP • 3 cups Pomegranate Juice • 2 cups Sugar • 8 oz Peeled, Roughly Chopped Ginger

Combine all ingredients in a medium sauce pot. Bring to boil and reduce to simmer for 20 mins. Remove from heat and infuse overnight refrigerated. Strain the next day.

HONEY-SAGE SYRUP • 3 cups Honey • 1.5 cups Water • 6 oz Fresh Sage

Combine all ingredients in a medium sauce pot. Bring to boil and reduce to simmer for 20 mins. Remove from heat and infuse overnight refrigerated. Strain the next day.

CINNAMON SYRUP • 4 cups Sugar • 2 cups Water • 10 Cinnamon Sticks

Combine all ingredients in a medium sauce pot. Bring to boil and reduce to simmer for 20 mins. Remove from heat and infuse for several hours. Strain out cinnamon.

H OLID AY C O C K TA I L R E C I P E S

PEPPERMINT PATTY • 1.5 oz Virago Chocolate Liqueur • 0.5 oz Virago Modern Gin • 3 Dashes Walnut Bitters • Peppermint Foam*

Combine chocolate liqueur, gin, and bitters in a mixing glass and stir. Strain into a coupe glass. Using a cream whipper, top with peppermint foam.

GINGERBREAD OLD FASHIONED • 1.5 oz Virago Four-Port Rum • 0.5 oz Gingerbread Syrup* • 2 Dashes Bitter Truth Decanter Bitters • 1 Dash Tiki Bitters

Combine all ingredients in a mixing glass and stir. Strain into a large rocks glass. Garnish with a lemon peel and gingerbread man marshmallow.

DEFINITELY NOT BUTTER BEER • 1.5 oz Butterscotch Infused Rum* • 0.5 oz Virago Coffee Liqueur • 0.5 oz Averna • Heavy Cream • Nutmeg

In a mixing glass, combine rum, coffee liqueur, and Averna. Stir and strain into a coupe glass. Add cream to a shaker tin and shake without ice. Layer cream on top of cocktail using a barspoon and top with freshly grated nutmeg.

TAHITIAN HOLIDAY • 1.5 oz Virago Four-Port Rum • 0.25 oz Allspice Dram • 0.75 oz Orange Juice • 0.75 oz Lime Juice • 0.5 oz Cinnamon Vanilla Syrup* • 2 Dashes Angostura Bitters

Combine all ingredients in a shaker tin and shake. Dirty pour into a rocks glass. Garnish with a mint sprig and lime wheel.

H OLID AY ADDITIONAL RECIPES

CINNAMON VANILLA SYRUP • 4 Cups Sugar • 3 Cups Water • 4 Cinnamon Sticks • 2 Teaspoons Vanilla Extract

Combine all ingredients in a sauce pot and bring to a boil. Reduce heat to simmer for 30 minutes. Strain.

BUTTERSCOTCH INFUSED RUM • 1 Bottle Virago Four-Port Rum • 6 oz Butterscotch Candy

Combine rum and candy in a container. Let dissolve overnight.

PEPPERMINT FOAM • 300 ml Peppermint Tea • 200 ml Simple Syrup • 3.6 grams Methylcellulose • 1 gram Xantham Gum • 2 N2O Cartridges

Combine all ingredients in a cream whipper. Shake and charge twice with 2 N2O cartridges. Refrigerate 30 minutes before use.

GINGERBREAD SYRUP • 2 Cups Water • 2 Cups Sugar • 4 Tablespoons Molasses • 3 Tablespoons Freshly Grated Ginger • 3 Cinnamon Sticks • 1 Teaspoon Ground Allspice • 1/8 Teaspoon Freshly Grated Nutmeg

Combine all ingredients in a sauce pot. Bring to a boil. Reduce heat to simmer for 20 minutes. Strain.