The Bar Book/ 008

Mix withTONGUE TIED.

A working recipe book for distributors, bartenders, and anyone behind a bar. Every pour is tested, measured in ounces, and shows off one of our three flavors — RED, BLACK, or SILVER — as a standalone mocktail or as the quietly functional backbone of a classic cocktail.

Format
Flavor
BasicsOne spirit. One garnish. Over ice. The fastest way to put TONGUE TIED on your menu.
01
REDCocktail

RED Paloma

A ginger-lemon twist on the Paloma. Tequila blanco meets RED and a flaky salt rim for a bright, warm sipper.

Glass
Highball
Method
Build in glass
Time
3m
Build
  • 1.5 oz tequila blanco
  • 0.5 oz fresh lime juice
  • 4 oz chilled RED
  • Pinch of flaky sea salt for the rim
  • Grapefruit twist, to garnish
Method
  1. Rim a highball glass with flaky salt. Fill with ice.
  2. Pour tequila and lime over the ice.
  3. Top with RED. Do not stir — let the bubbles do the work.
  4. Express a grapefruit twist over the top and drop it in.
Bartender’s Note

Swap blanco for reposado in colder months. The chrysanthemum in RED plays nicely with oak.

02
REDMocktail

Ginger Glow

RED, cold-brewed ginger tea, a whisper of honey, and lemon. Tastes like a wellness shot that grew up.

Glass
Coupe
Method
Shaken
Time
4m
Build
  • 2 oz cold-brew ginger tea (steep 12 hrs, chilled)
  • 0.5 oz fresh lemon juice
  • 0.25 oz honey syrup (1:1 honey + hot water, cooled)
  • 3 oz chilled RED
  • Candied ginger, to garnish
Method
  1. Combine ginger tea, lemon, and honey syrup in a shaker with ice. Shake hard for 10 seconds.
  2. Double-strain into a chilled coupe.
  3. Top slowly with RED to preserve the carbonation.
  4. Garnish with a sliver of candied ginger on the rim.
Bartender’s Note

Works as a zero-proof aperitif or a post-dinner palate cleanser.

03
BLACKCocktail

BLACK Bourbon Sour

A silky, hibiscus-dark riff on the Whiskey Sour. BLACK adds the fruit and the adaptogens handle the rest.

Glass
Rocks
Method
Shaken
Time
4m
Build
  • 2 oz bourbon
  • 0.75 oz fresh lemon juice
  • 0.5 oz simple syrup
  • 1 egg white (optional, for foam)
  • 2 oz chilled BLACK, to top
  • Dehydrated lemon wheel, to garnish
Method
  1. Dry-shake bourbon, lemon, syrup, and egg white for 8 seconds (no ice).
  2. Add ice. Shake hard for another 10 seconds.
  3. Double-strain into a rocks glass over one large cube.
  4. Top with BLACK. Float a dehydrated lemon wheel.
Bartender’s Note

Skip the egg white for a lighter, faster pour. Still drinks beautifully.

04
BLACKMocktail

Hibiscus Dusk

Deep, tart, and smoky. Hibiscus tea pushes BLACK into cocktail territory without touching proof.

Glass
Highball
Method
Build in glass
Time
3m
Build
  • 2 oz strong brewed hibiscus tea, chilled
  • 0.5 oz fresh lime juice
  • 0.25 oz agave syrup
  • 4 oz chilled BLACK
  • Smoked sea salt rim
  • Lime wheel, to garnish
Method
  1. Rim a highball with smoked sea salt. Fill with ice.
  2. Add hibiscus tea, lime, and agave. Stir briefly to combine.
  3. Top with BLACK.
  4. Garnish with a lime wheel.
Bartender’s Note

The smoked salt is the whole move. Don’t sub it for regular salt.

05
BLACKCocktail

BLACK Negroni Rosso

A lower-ABV Negroni built around BLACK. The pomegranate and hibiscus bridge Campari’s bitter edge.

Glass
Rocks
Method
Stirred
Time
3m
Build
  • 1 oz Campari
  • 1 oz sweet vermouth
  • 3 oz chilled BLACK
  • Orange peel, to garnish
Method
  1. Fill a mixing glass with ice. Add Campari and vermouth.
  2. Stir for 20 seconds.
  3. Strain into a rocks glass over one large cube.
  4. Top with BLACK. Express an orange peel over the top and drop it in.
Bartender’s Note

Built to sip slowly — the adaptogens take 15 to 30 minutes to show up.

06
SILVERCocktail

SILVER Spritz

Elderflower liqueur, prosecco, and SILVER. A patio drink that does not leave you shaky on Sunday.

Glass
Wine
Method
Build in glass
Time
2m
Build
  • 1 oz St-Germain (or any elderflower liqueur)
  • 2 oz prosecco
  • 3 oz chilled SILVER
  • Pink grapefruit twist, to garnish
Method
  1. Fill a large wine glass with ice.
  2. Pour in St-Germain, then prosecco, then SILVER. Do not stir.
  3. Express a pink grapefruit twist over the top and drop it in.
Bartender’s Note

Builds in the glass in under a minute — perfect for bottle service.

07
SILVERMocktail

Garden Calm

Cucumber, mint, and lime with SILVER over ice. Built to lower the room temperature by a few degrees.

Glass
Highball
Method
Muddled + built
Time
4m
Build
  • 3 slices English cucumber
  • 6 mint leaves
  • 0.5 oz fresh lime juice
  • 0.25 oz simple syrup
  • 4 oz chilled SILVER
  • Tonic water, to top
  • Cucumber ribbon, to garnish
Method
  1. Gently muddle cucumber and mint with lime and syrup at the bottom of a highball. Do not pulverize.
  2. Fill with crushed ice.
  3. Pour SILVER over the ice.
  4. Top with a short splash of tonic. Garnish with a cucumber ribbon down the side.
Bartender’s Note

Ashwagandha and passionflower in SILVER are the calming engines — this is the post-dinner pour.

08
SILVERMocktail

Strawberry Moon

Muddled strawberry, basil, lemon, and SILVER. Pink, a little herbal, unexpectedly grown-up.

Glass
Coupe
Method
Shaken
Time
4m
Build
  • 2 ripe strawberries, hulled
  • 4 basil leaves
  • 0.5 oz fresh lemon juice
  • 0.25 oz simple syrup
  • 3 oz chilled SILVER
  • Soda water, to top
  • Basil leaf slap, to garnish
Method
  1. In a shaker, muddle strawberries and basil with lemon and syrup.
  2. Add ice. Shake hard for 10 seconds.
  3. Double-strain into a chilled coupe.
  4. Top with SILVER and a small splash of soda. Slap a basil leaf and drop it on top.
Bartender’s Note

Strawberries should be ripe — if they’re sour, bump the syrup to 0.5 oz.

09
REDCocktail

RED Penicillin

Honey, ginger, lemon, and smoky Islay. RED bridges the sweet and the smoke on this modern classic.

Glass
Rocks
Method
Shaken
Time
4m
Build
  • 2 oz blended scotch
  • 0.75 oz fresh lemon juice
  • 0.5 oz honey-ginger syrup
  • 2 oz chilled RED
  • 0.25 oz Islay scotch, to float
  • Candied ginger, to garnish
Method
  1. Shake blended scotch, lemon, and honey-ginger syrup with ice for 10 seconds.
  2. Strain into a rocks glass over one large cube.
  3. Top slowly with RED.
  4. Float a quarter-ounce of Islay scotch over the top. Garnish with candied ginger.
Bartender’s Note

Honey-ginger syrup: equal parts honey, hot water, and grated fresh ginger. Steep 20 min, strain.

10
REDMocktail

Chrysanthemum Highball

Cold-brewed chrysanthemum doubles down on RED’s floral notes. Clean, light, elegant.

Glass
Highball
Method
Build over ice
Time
3m
Build
  • 2 oz cold-brewed chrysanthemum tea (chilled)
  • 0.5 oz fresh lemon juice
  • 0.25 oz honey syrup
  • 4 oz chilled RED
  • Lemon twist, to garnish
Method
  1. Fill a highball glass with ice.
  2. Pour chrysanthemum tea, lemon, and honey syrup. Stir briefly to combine.
  3. Top with RED.
  4. Express a lemon twist over the top and drop it in.
Bartender’s Note

Chrysanthemum tea bags work in a pinch — cold-steep 2 bags in 8 oz of water for 12 hours.

11
BLACKMocktail

Pomegranate Fizz

Tart pomegranate meets BLACK’s hibiscus. Dark, sparkling, gently bitter.

Glass
Highball
Method
Shaken + topped
Time
3m
Build
  • 1 oz fresh pomegranate juice
  • 0.5 oz fresh lemon juice
  • 0.25 oz simple syrup
  • 3 oz chilled BLACK
  • Soda water, to top
  • Pomegranate seeds, to garnish
Method
  1. Shake pomegranate juice, lemon, and simple syrup with ice for 8 seconds.
  2. Double-strain into a highball over fresh ice.
  3. Top with BLACK, then a short splash of soda water.
  4. Float a spoonful of pomegranate seeds on top — they sink slowly.
Bartender’s Note

Use 100% pomegranate juice, no added sugar. POM works fine.

12
SILVERCocktail

SILVER Gimlet

Gin, lime, and SILVER. The classic Gimlet with a softer, floral backbone.

Glass
Coupe
Method
Stirred
Time
3m
Build
  • 1.5 oz gin (floral or London dry)
  • 0.5 oz fresh lime juice
  • 0.25 oz simple syrup
  • 3 oz chilled SILVER
  • Lime peel, to garnish
Method
  1. Stir gin, lime, and simple syrup in a mixing glass with ice for 20 seconds.
  2. Strain into a chilled coupe.
  3. Top slowly with SILVER.
  4. Express a lime peel over the top and drop it in.
Bartender’s Note

Works with vodka too, but gin’s botanicals lean into SILVER’s elderflower note.

For on-premise accounts

Printing a menu, staging a training, or putting together a pitch? Email xoxo@drinktonguetied.com and we’ll send over a PDF of this book plus a high-res shot sheet.