Subscribe by March 31st to start with the Rum Wild Box! Shipping the week of April 2nd.
We are so excited to have you on board and to bring your unique cocktails to our community of subscribers! Our mission is to create experiences for our members that empower, inspire, and enlighten them wherever they gather. We can’t wait to work with you to package your recipe and send it all over the country. Below is everything we’ll need in order to start the process—we can’t wait to see and taste it all!
1. Pick your brand!
2. Submit 2 cocktail concepts to [email protected]!
3. Receive feedback/guidance from S&S team as to which will work the best in the box!
4. Develop one of the concepts into a fully-fledged cocktail recipe!
5. Fill out the form and complete your cocktail & bartender information submission!
6. Send your headshot (hi-res) and a photo of your cocktail (so that we can properly style the garnish) to [email protected]!
While we do have quite a few restrictions on what we can put in a box (because the box is a certain size and will be in transit for 3 days without refrigeration), there are still lots of things that can go in our boxes! Here’s a short list of possibilities, definitely not complete but hopefully will spur your imagination. If you’re curious about anything, please just ask!
We ship boxes over 2–3 days via USPS and boxes are a set size, so the three things to really look out for are perishability, size, and durability. Anything that’s too mushable, too large, or that wouldn’t be able to travel unrefrigerated and then sit in someone’s fridge for at least two weeks would have to be removed from a recipe and replaced with something else. Below are examples:
2 oz brandy
3/4 oz cran-juniper grenadine
1/2 oz lemon juice
1 oz sparkling water
1 spritz of orange oil
1 Add the brandy, grenadine, and lemon juice to a shaker. Fill the shaker with ice cubes and shake vigorously until it is ice cold (15–30 seconds).
2 Strain the shaker’s contents into a collins glass over fresh cubed ice, then top with an ounce of sparkling water.
3 Finish by adding a spritz of orange oil to the top of the drink.
2 oz vodka
1 tbsp cherry preserves
1/4 oz elderflower syrup
1 oz Meyer lemon juice
4 sage leaves
1 Add the vodka, preserves, syrup, Meyer lemon juice, and 2 sage leaves to a shaker. Fill the shaker with ice cubes and shake vigorously until it is ice cold (15–30 seconds).
2 Double strain the shaker’s contents into a rocks glass over fresh cubed ice and place 2 sage leaves on top of the drink.
1–2 blood orange wedges (1 orange = ~12 wedges)
1 oz ancho-jalapeño agave nectar
2 oz mezcal
1 oz lime juice
5 drops (not dashes) firewater tincture
1 bag chili lime salt
1 Spread 1/4 of the bag of chili lime salt out on a plate. Juice your lime, set the juice aside, and run a squeezed lime rind around 1/2 of the rim of the double rocks glass to wet it. Drag and twist the glass across the plate so that 1/2 of the rim becomes coated in salt.
2 Add 1–2 blood orange wedges (depending how much citrus avor you’d like) and the syrup to a shaker. Muddle for 6 seconds.
3 Add the mezcal, lime juice, and tincture. Fill the shaker with ice cubes and shake vigorously until shaker is ice cold (15–30 seconds).
4 Double strain the shaker’s contents into the salt-rimmed double rocks glass over fresh cubed ice.
1 oz grapefruit juice
3/4 oz thyme-cucumber syrup
3 dashes celery bitters
2 oz bubbly
1 hand-cut grapefruit zest (cut so grapefruit can yield 4)
1 Add the grapefruit juice, syrup, and bitters to the rocks glass and give a quick stir. Fill the glass with ice cubes and add the bubbly.
2 Stir the contents of the glass again in one scooping motion, making sure the spoon hits the bottom of the glass.
3 Roll up the zest and use it to crown the drink.
2 oz Irish whiskey
1 oz Elle’s house sour
1 oz chipotle-maple syrup
2 dashes orange bitters
1 chili pepper
1 Add all of the liquid ingredients to a dry mixing glass. Fill the glass with ice and use a bar spoon to stir until mixing glass feels ice cold (20–40 seconds, depending on ice size).
2 Strain into a rocks glass over fresh cubed ice.
3 Place the chili pepper across the rim of the glass.
1 raw egg white
1 1/2 oz Campari
3/4 oz simple syrup
1/2 oz lemon juice
1 barspoon (1/8 oz) coconut oil
several coconut flakes
1 Check the egg white to ensure nothing looks or smells off, add it to a shaker, then add the rest of the liquid ingredients. Dry shake (without ice) vigorously for 15–20 seconds.
2 Fill the shaker with ice cubes and wet shake (with ice) vigorously for another 10 seconds.
3 Strain the shaker’s contents into a chilled coupe (without ice).
4 Garnish by placing the coconut flakes into the center of the foam on top of the drink