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Juvenis supports responsible drinking. Please enjoy our products in moderation.
Every way to enjoy the happiest of times.
The classic, reimagined.
Fill a chilled stainless steel or copper mule mug with ice cubes. Add Juvenis and lime juice. Top up with ginger beer.
Coconut-infused espresso perfection.
Note: Coconut-infused espresso martini variant.
To make Juvenis coconut, add 3 handfuls of toasted coconut to a bottle of Juvenis and let sit in hot water a few degrees below alcohol's boiling point for 5–6 hours. Add all ingredients to a shaker and double strain into a martini glass.
Green, complex, alive.
Add all ingredients into a shaker with ice, including mint. Shake lightly until combined. Double strain into a glass of choice.
Summer in a glass.
Place peach pieces in a shaker, add Juvenis, then muddle together until a fine pulp. Add remaining ingredients and ice, shake, double strain into a glass of choice. Top with a small amount of champagne.
Bitter, silky, unforgettable.
Add all ingredients into a shaker with ice. Shake until combined, then strain into a lowball glass without ice. Top the egg white foam with a spray or dash of Angostura Bitters.
Tropical depth meets bourbon.
Let a bottle of Lillet sit with a fully broken-down pineapple for 24 hours before serving. Combine all ingredients in a shaker and shake over ice. Double strain into a lowball glass with a large piece of ice.
Autumnal, layered, rich.
Apple syrup is made by combining 50% Tropicana cloudy apple juice with 50% sugar and boiling down. Build cocktail in a mason jar, add ice and stir.
Cool, smooth, restorative.
Build in a glass of choice, add crushed ice, then mix lightly with the back of a bar spoon.
Bright, bold, sun-kissed.
Add all ingredients into a shaker and strain into a glass filled with ice.
Tart, herbal, bold.
Sage syrup: combine equal parts water and sugar with rosemary and sage sprigs, simmer 5–8 min until sugar dissolves. Build all ingredients in a highball glass with crushed ice, mix and serve.
The old way, done right.
In a stir glass, add 1 sugar cube and spray with 4 dashes of Angostura. Combine with the back of a bar spoon until a fine paste. Add Juvenis and a large amount of ice. Stir for 60 seconds, then Julep strain into a lowball glass with a large ice cube. Express an orange rind and add to glass.
Frothy, rich, transcendent.
Dry shake all ingredients, then shake with ice until fully combined and frothy (30 seconds). Strain into a highball glass and add club soda until cream rises above the glass rim.
Complex, layered, unexpected.
Add all ingredients except the pale ale to a shaker with ice. Shake until combined and egg white is frothy. Strain into a coupette glass and top with pale ale.