The Foggy Crow

A creamy, London-Fog-inspired dessert cocktail.

Ingredients:

• 1.5 oz Raging Crow Distillery Scots Bay Fog Gin

• 0.75 oz Raging Crow Distillery Peanut Liqueur

• 0.75 oz vanilla syrup

• 1 oz cold Earl Grey tea

• 1 oz cream or oat cream

• Nutmeg or grated dark chocolate, for garnish

Instructions: Add all ingredients to shaker with ice, shake vigorously, strain into a chilled coupe glass.

The Scots Bay Fog Collins

A bright, approachable highball for general customers.

Ingredients:

• 2 oz Raging Crow Distillery Scots Bay Fog Gin

• 0.75 oz lemon juice

• 0.5 oz Raging Crow Distillery Honey Liqueur

• Soda water

• Lemon wheel and mint, for garnish

Instructions: Shake gin, lemon, and honey liqueur with ice, strain into tall glass over ice and top with soda, garnish.

The Bay Fog Flip

A richer after-dinner cocktail

Ingredients:

• 1.5 oz Raging Crow Distillery Scots Bay Fog Gin

• 0.75 oz Raging Crow Distillery Peanut Liqueur

• 0.5 oz Raging Crow Distillery Honey Liqueur

• 1 whole egg

• 2 dashes orange bitters

Instructions: Dry shake (no ice) to emulsify egg, add ice and shake again, strain into Nick & Nora glass.

The Bergamot Spritz

A patio-style cocktail.

Ingredients:

• 1.5 oz Scots Bay Fog Gin

• 0.75 oz Limoncello

• 3 oz prosecco

• Splash soda

Instructions: Shake with ice, strain into rocks glass over large ice cube, garnish with rosemary.

Fog Over the Valley

Ingredients:

• 2 oz Raging Crow Distillery Scots Bay Fog Gin

• 0.5 oz Raging Crow Distillery Blueberry Liqueur

• 0.75 oz lemon juice

• 0.25 oz simple syrup

• Blueberries and lemon peel, for garnish

Instructions: Shake and strain over fresh ice.