Who knew that a gin and wine hybrid could be so good?

Four Pillars Bloody Shiraz Gin, Mr. Black Cold Brew Coffee Liqueur, and Código 1530 Rosa Tequila don’t have much in common other than they were all sent to our office in the same box and are all equally lip-smacking delicious. The Four Pillars Bloody Shiraz is naturally sweetened gin with floral bursts from Shiraz grapes, while the Código tequila is aged in uncharred Rosa oak barrels (that’s code for “fancy as fuck”), melding tequila and Cabernet together. We know all this mixing can feel a bit like messing with the Jungle Juice you made as a teenager from your parents’ liquor cabinet, but these hybrids are curated and pretty incredible. That shit you drank with your buddies was just plain nasty.

I. Bloody Jasmine
Ingredients:
— ¾ oz. Four Pillars Bloody Shiraz Gin
— ¾ oz. Campari
— ¾ oz. dry curaçao
— ¾ oz. fresh lemon juice
— dash of Regan’s Orange Bitters
— fresh lemon twist (for garnish)
Add ingredients into a cocktail shaker with ice. Shake and strain into a chilled glass and garnish with a lemon twist.

II. Mr. Black Coffee Negroni
Ingredients:
— 2/3 oz. Mr. Black Cold Brew Coffee Liqueur
— 2/3 oz. dry gin
— ¼ oz. sweet vermouth
— ¼ oz. Campari
Add ingredients into a cocktail shaker. Stir and pour into a rocks glass over ice.

III. The Vela
Ingredients:
— 1½ oz. Código 1530 Rosa Tequila
— ¼ oz. lime juice
— ¾ oz. pink grapefruit juice
— ¾ oz. rosemary simple syrup
— 4 medium watermelon cubes
— 1 slice Fresno chili pepper
Muddle watermelon and Fresno chili pepper. Add tequila, rosemary syrup, grapefruit juice, and lime juice. Shake well. Garnish with a sprig of rosemary.

IV. Spicy Pink Watermelon Margarita
Ingredients:
— 2 ozs. Código 1530 Rosa Tequila
— 3 ozs. watermelon lime jalapeño juice
— ¾ oz. fresh lime juice
— ¼ tsp. jalapeño-infused agave nectar
— fresh jalapeño, sliced (optional)
— kosher salt (for garnish)
Fill a cocktail shaker with ice. Add the watermelon jalapeño juice, tequila, lime juice, and agave nectar. Shake for 30 seconds and pour into a rocks glass. Salt glass rim and garnish with jalapeño slices.