Conifer Recipes


Head Ancho

by TJ Drake

Difficulty Level: Easy+

 Think roasted pepper gimlet, but with none of the original ingredients, except for lime juice! HAHA We know it sounds funny, but this cocktail is refreshing and flavorful with a little kick of heat. Perfect for some grilled tacos or fajitas.


1 oz  Vitae Spirits Conifer *

0.5 oz Ancho Reyes Verde – Chile Pablano Liqueur

1 oz Roasted Poblano/yellow bell simple*

.75 oz lime juice

soda water


Roasted Poblano/yellow bell Simple*

2 yellow bell peppers

2 poblano peppers

2 cups sugar

2 cups water


torch, grill, or gas stove

Cut peppers and lay out on a metal tray to char with a torch: or place peppers directly on grill or in coals: or hold over flame on stove until lightly charred. Cut peppers into thin slices or chop. Use a blender to make sort of a chunky paste or salsa-like texture. Add the blended peppers and juices, sugar, and water to a pot, and bring to a boil. Take off the burner and place in a container to chill in the fridge overnight. Once chilled, strain any solids from the syrup and store in a mason jar for up to 3 weeks.


  1. Combine ingredients into a shaker with ice
  2. shake well and strain into a collins glass with fresh ice
  3. top off any remaining volume with soda water
  4. garnish with a lime wheel or dried pepper

Smooth Operator

by  TJ Drake

Difficulty Level: Medium

 A fancy Bee’s Knees with a chamomile twist for the cold weather months. This cocktail has been a fan favorite in our tasting room this winter!


1.5 oz  Vitae Spirits Conifer

1 oz Chamomile tea reduction*

0.5 oz Egg white

0.5 oz lemon juice



Chamomile tea reduction

 2 Chamomile-vanilla-honey Twinings Tea per 

1 cup water

½ cup Turbinado Sugar

2 oz Honey 

Bring water up to a rolling simmer and add tea bags. Allow to steep for 5-10 minutes on lower heat. Remove tea bags, add sugar, honey, and bring to a boil. When syrup is reduced take off heat and allow to cool to room temp. Store in ball jar or cambro 


  1. Combine ingredients into cocktail shaker with ice
  2. Shake well until foamy
  3. Strain into coupe glass
  4. Top off with soda
  5. Garnish with lemon wheel

Oolong Rouge

by Dheeraj Chatlani and TJ Drake

Difficulty Level: Medium

 This cocktail has all the fall spices you’d ever want while still being surprisingly light and refreshing! The tea infusion drops the bight of the Conifer Spirit considerably while also adding a nice complexity to the finish of the cocktail!


1.5 oz. Oolong Tea Infused – Vitae Spirits Conifer *

0.75 oz Rose/Hibiscus Simple*

0.75 oz lemon juice

0.5 oz lime juice


Oolong Tea Infusion

1 tea bag – Stash Oolong Tea

10 oz Conifer Spirit

Add teabag to ball jar with Conifer Spirit and let steep for 24hours. Remove tea bag and strain through a coffee filter.


Rose Hibiscus Syrup

2 cups Water

4 cups Sugar

.5 cup Hibiscus flowers

.25 cup Rose Petals

.25 oz Rose Water

Bring Water and Sugar to a simmer. Add Hibiscus and Rose Petals. Simmer for 10-15 minutes. Strain mixture. Once cooled, add Rose Water.


  1. Combine all ingredients into shaker with ice
  2. Shake thoroughly
  3. Strain into coupe glass and garnish with dried lemon wheel

Tips and Tonic

by Dheeraj Chatlani and TJ Drake

Difficulty Level: Medium

 This cocktail has all the aspects of a great G&T with an added twist. The perfect, simple, refresher for the summer.


1.5 oz  Vitae Spirits Conifer *

0.5 oz lime juice


0.5 oz lemon juice

top off with Tonic water (Navy Hill Tonic)


  1. Fill rocks glass with ice
  2. Add Conifer Spirit
  3. Add lime or lemon juice
  4. Top off glass with soda
  5. Garnish with lime or lemon wheel