Ready for a refresh? Then try the Franklin: created with fresh green juice, blood oranges, red pears and Art in the Age's Rhubarb Tea it will have you transported to it's namesake in the heart of Los Angeles, Franklin Village. Where green juice is king but so is their love of crafted spirits!
Marissa Berrini is the creative director, photographer and founder of Bourbon and Goose. When not styling, designing or snapping photos, you can find Marissa crafting cocktails and creating community with her pop up adventures + events called the #happyhourclub: part cocktail party and photo excursion, people come together to just have fun! For featured recipes, Kelsey Fugere is the photographer and Marissa is the stylist.
This is a twist on a classic cocktail, the Sidecar. Cognac is replaced with a more rustic Armagnac, and Cointreau is replaced with Solerno blood orange liqueur. The resulting combination is tart and citrusy, yet balanced and rich, set off with a cinnamon-sugar rim.
This is an easy-to-make sangria that combines late summer flavors for a very drinkable concoction that's perfect to share with friends. We've tried it with both pear juice and pear nectar, we prefer nectar for the more fresh flavor and less sugar.
Not every cocktail has to pack a high-alcohol punch to be delicious. This particular spring sipper features fresh cucumber, dill, and spring pea pods, along with low ABV Junmai sake. It’s light, refreshing, and sessionable. Cheers!