Drizzle chocolate syrup along the rim of a martini glass, ensuring it doesn’t drip down the outside. In a cocktail shaker filled with ice, combine all ingredients (except the orange slice). Shake for 30 seconds until well mixed, then strain into the prepared glass. Garnish with an orange slice and a final drizzle of chocolate syrup.

In a cocktail shaker, muddle the one sprig of rosemary gently with the orange juice. Add gin and Thatcher’s Organic Blood Orange liqueur, and a handful of ice cubes to the shaker. Shake the mixture well for about 15-20 seconds to chill the ingredients. Strain the cocktail into a chilled glass filled with ice cubes. Stick the remaining two rosemary sprigs into glass so they stand straight up.

Rub the interior of each glass with the blood orange peel. Fill a glass with ice. Pour in the Gin, Thatcher’s Blood Orange Liqueur, Campari and Sweet Vermouth and stir well. Garnish with fresh blood orange and blood orange peel. Garnish with decorative bats and dry ice. (optional)

Combine all ingredients into a shaker with ice. Shake until well-chilled and strain into a chilled glass. Garnish with lime wheel.

Chill the glass. Add all the ingredients to a shaker and dry shake. Add ice to shaker and shake again. Strain into a chilled coupe glass. Garnish with Peychaud’s bitters on egg foam.

Build in a wine glass :Thatcher’s Blood Orange Liqueur, Coppercraft Vodka and fresh cider, add ice and top with choice of hard cider and stir. Garnish with blood orange slice, apple slice and a cinnamon stick.
Thatcher’s Blood Orange Cinnamon Infusion: Into a container empty a bottle of Thatcher’s Blood Orange Liqueur (save bottle), add 6-8 cinnamon sticks and let sit to infuse for 24 hours. Strain infusion and place back in the bottle.

In a shaker tin with ice, combine and shake all the ingredients except grenadine and soda water until chilled. Strain into a Collins glass with fresh ice and sink grenadine. Top with soda water and garnish with a dehydrated lemon wheel.

In a shaker tin with ice, add all the ingredients and shake until chilled. Strain into a tiki glass with fresh ice. Prepare dehydrated lime wheel garnish by spraying lightly with absinthe and lighting once atop the cocktail.

In a shaker tin muddle jalapenos, rambutans and ginger with lime juice. Add Coppercraft Rum, Thatcher’s Blood Orange Liqueur and ice to the tin and shake vigorously. Strain into a rocks glass with fresh ice and garnish with a rambutan.

In a glass, add one to two scoops of vanilla bean ice cream and add Thatcher’s Small Batch Vodka, Thatcher’s Organic Blood Orange Liqueur, and orange juice. Gently stir and serve.

Just before serving, combine gin, Thatcher’s Organic Blood Orange Liqueur, and tonic in a large pitcher. Add lemons and stir well. Serve over ice.

Stir Thatcher’s Organic Blood Orange Liqueur, whiskey, apple cider, and lemon juice over ice, then strain into a rocks glass. Top with ginger beer. Garnish with apple wedge and cinnamon stick.

In a shaker with ice, add Coppercraft Rum, Thatcher’s Organic Blood Orange Liqueur, lime juice, and simple syrup, and shake until chilled. Strain into a rocks glass with fresh ice. Garnish with edible flowers.

In a cocktail shaker with ice, combine Thatcher’s Organic Vodka, Thatcher’s Blood Orange Liqueur, beet juice, agave syrup, and lemon juice until chilled. Strain into a highball glass with fresh ice. Top with sparkling wine and garnish with mint sprig and dehydrated orange.

In a cocktail shaker with ice combine Thatcher’s Organic Blood Orange Liqueur, cinnamon simple syrup, lime juice, and ginger beer. Pour over ice in a rocks glass and garnish with a cinnamon stick.

Clean the jalapeño, remove the seeds and chop. In a cocktail shaker, muddle jalapeño slices, lime juice, and Thatcher’s blood orange liqueur. Add the ice, agave and Thatcher’s Organic Vodka and shake until chilled. Strain into a highball with fresh ice, top with grapefruit soda, and garnish with jalapeño.

Combine ingredients in shaker with ice. Shake and strain into Collins glass. Add ice and garnish with ruby red grapefruit segment and rosemary sprig.

Combine ingredients in shaker with ice. Shake and strain into Tiki glass. Add crushed ice and top with ginger beer.

Combine ingredients in shaker with ice. Shake and strain into Collins glass. Top with lemonade.

In a cocktail shaker mix ice, gin, blood orange liqueur, Fernet-Branca, and orange bitters. Strain into coup or martini glass. Garnish with blood orange wedge.

Combine ingredients in shaker with ice. Strain into rocks glass. Add ice and garnish with a blood orange segment.

Combine ingredients in shaker with ice. Shake and strain into rocks glass. Add ice and garnish with rosemary sprig and grapefruit segment.

Combine ingredients in shaker with ice. Shake, strain into tiki glass, and garnish with lime wheel and grapefruit slice.

Combine ingredients in a shaker with ice. Shake and strain into Collins glass. Garnish with grapefruit segment and lemon spiral.

Combine ingredients in Collins glass, add ice, top with orange juice. Garnish with orange slice.