INDOGGO® CHALLENGE

Martha Stewart Spritz

Recipe by Scott Webb

Ingredients:

• Indoggo strawberry gin 1.5oz
• Barrows Intense Ginger liqueur .5oz
• Prosecco
• Sage
• Strawberries
• Lemon juice .5oz
• Rose water 2 dashes

Preparation:

Combine gin, sage, sliced strawberries, rose water, and lemon juice, and ginger in a tin with ice, shake hard and dump into a wine glass. Top with ice and Prosecco. Garnish fresh sage.

Garnish:

Sage

Glassware:

Wine glass

Cocktail Inspiration:

The martha Stewart spritz is inspired by clean light organized flavors in a fun refreshing sangria styled cocktail that can be made at home. Fo shizzle.

Sea Walk

Recipe by Jason Melendez

Ingredients:

• Indoggo Gin
• Summer Watermelon Ciroc
• Blue Curacao
• Twister Blue Raspberry Rush
• Sparkling Ice +Caffeine Blue Raspberry

Preparation:

Pour 2oz Indoggo Gin,1 ounce Watermelon Ciroc, 3oz Twister B.Raspberry, 1/2oz Blue Curacao In Shaker w/ ice. Shake Pour Half Way in a martini glass and top off with Sparkling Ice B. Raspberry

Garnish:

Swedish Fish Tails Or Blue Gummi Shark

Glassware:

Martini Glass

Cocktail Inspiration:

Uncle Snoop Was My Inspiration For This Drink

Indoggo Remix

Recipe by Jason Melendez

Ingredients:

• Fresh Crushed Strawberry
• Fresh Crushed Sumo Citrus
• range, Banana, Strawberry Juice
• creme de banana
• grenadine
• sprite

Preparation:

rush strawberry and sumo citrus add to cup before the ice

Add 3oz OSB Juice, 1oz Creme De Banana, 1oz Grenadine And @oz Indoggo Gin In Shaker w/ Ice

Pour In Glass Halfway Finish With Sprite

Crush Another Strwberry Drop On Top Of Drink Cut Sumo Citrus For Garnish

Garnish:

Sumo Citrus

Glassware:

Capri Cocktail Glass

Cocktail Inspiration:

The Strawberry Flavor In The Gin Was My Inspiration

The Dogfather

Recipe by Lee Sorensen

Ingredients:

• 1 1/2 oz Indoggo
• 1/2 fresh pressed lemon
• 2 basil leafs
• 4 pumps of CBD
• Top with Watermelon red bull

Preparation:

Muddle 2 basil leafs, add Indoggo, lemon juice, scoop of ice, shake vigorously. Strain in high ball with fresh ice. Add CBD and top with red bull.

Garnish:

Fresh basil leaf

Glassware:

High ball

Cocktail Inspiration:

My neighbor works for Prestige and designed the bottle, she is very excited about it so I knew I had to brig it in. I thought it would be a great addition to our patio sippers seasonal menu. I wanted something colorful and fun. I grew up listening to Snopp and I knew it had to have some greenery. The Red Bull will pick you up and the gin and CBD will mellow you out!!

Indoggo Lion

Recipe by Bjorn Taylor

Ingredients:

• 1.5 oz. Indoggo Gin
• 1 oz. Guava Nectar
• .5 oz. Grapefruit Juice
• .25 oz. Raw Sugar
• 1.5 oz. Ting Jamaican Grapefruit Soda

Preparation:

Shake all ingredients accept soda with ice. (or you can build everything in glass and stir)

Strain into glass fill with ice.

Top with Grapefruit Soda

Garnish with Grapefruit.

Garnish:

Grapefruit Wheel or half

Glassware:

Collins or Hurricane

Cocktail Inspiration:

This Cocktail is a Tropical Jamaican take on a Fizz style cocktail. Also, a Celebration of Snoops alter ego Snoop Lion. This is the distant relative of the D O double Gizzel as a Fizzel you Dig!?

Indoggo Lion #2

Recipe by Bjorn Taylor

Ingredients:

• 1.5 oz. Indoggo Gin
• .5 oz. Ginger Syrup
• .25 oz. Angostura Bitters
• .75 oz. Lime Juice

Preparation:

Shake all ingredients with ice.

Strain into cocktail glass no ice.

Garnish with lime wheel.

Garnish:

Lime Wheel

Glassware:

Cocktail Glass

Cocktail Inspiration:

Version two takes us to Trinidad with a bunch or Angostura! This spiced filled tropical cocktail takes its cues from the Lions Tail, Daiquiri, and Penicillin Sour. Sure, to make everyone lay back!

(Strawberry Kush 71’) aka Chuuch Spritz

Recipe by Bjorn Taylor

Ingredients:

• 1.25 oz. Indoggo Gin
• .50 oz. Strawberry Rosemary Simple
• 1.25 oz. 19 Crimes Rose
• .75 oz. Soda

Preparation:

Add all ingredients to wine glass

Add ice to glass add Rose & Soda.

Garnish with orange wheel sliced strawberries & rosemary sprig.

Garnish:

orange wheel sliced strawberries & rosemary sprig.

Glassware:

Wine glass

Cocktail Inspiration:

Let’s take em’ to Chuuch! This is a sunny day patio crusher modeled after the Italian Spritz! Playing off the already lovely strawberry notes of the Indoggo Gin we booze it up a bit more with Snoops very own 19 Crimes Rose. To add a bit more herbs some rosemary has been infused into a housemade strawberry syrup CHUUCH!

Indoggo Haze

Recipe by Bjorn Taylor

Ingredients:

• 1.50 oz. Indoggo Gin
• 1 oz. Blueberry Thai Basil Simple
• .75 oz. Pineapple Juice
• .25 oz. Lime Juice
• .75 oz. Coconut H2O

Preparation:

Shake all ingredients with ice. (or you can build everything in glass and stir)

Strain into glass fill with ice.

Garnish with Thai basil sprig and blueberries.

Garnish:

Thai basil sprig and blueberries

Glassware:

Collins glass

Cocktail Inspiration:

Can you feel the Vapors!?! Blueberry pair with some thai basil for a flavorful cocktail sure to make you reach the clouds! Its hazy in here but don’t worry with refresh your palette with sweet pineapple juice and crisp coconut H2O! So drink up

Very Berry Smash

Recipe by Elizabeth Harper

Ingredients:

• Indoggo Gin, raspberry Schnapps, strawberry ceyenne cocoa syrup, soda and pineapple

Preparation:

1 1/2 ounce Indoggo

1/2 rasp schnapps

1/2 strawberry ceyenne syrup

Equal parts soda and pineapple in 16 ounce glass topped with a strawberry and pineapple

Garnish:

Strawberry and pineapple

Glassware:

16 ounce

Cocktail Inspiration:

Snoop dogg and being a river town, something that the boaters will find refreshing and crisp. Thinking outside of the regular G and T combo!! SNOOOOOP

Strawberry blossoms

Recipe by Miguel Colorado

Ingredients:

• 1 1/2 oz indiggo
• 1/2 of lairds apple brandy
• 1/2oz grand marnier
• 1\2 oz perfect purée prickly pear
• 1/2 oz fresh lime juice
• 2oz fever tree tonic water
• For the ice cube treat
• 1 1/2 cup water
• 1/2 cup honey simple syrup
• 1/2 cup prickly pear juice
• 1/ tsp vanilla bean paste
• 1/4 cup butterfly pea blossoms

Preparation:

For the ice cube heat the water until boiling take off heat stir vanilla bean paste and butterfly blossoms in stir until turns blue add honey simple syrup and prickly pear juice stir until combined strain and divide into strawberry shaped silicone molds , freeze

For the drink place all ingredients in mixer except tonic water, shake and strain in to desired glass ware top with 2oz tonic water

Garnish:

Strawberry blossom, the ice treat, mint sprig

Glassware:

Champagne flute

Cocktail Inspiration:

My inspiration came from my little family and the change of the season.we just bought our first house and we have lots of fruit plants and trees in the yard . I spend a good amount of time trying new combos and this came about by basically giving my self a chopped basket of ingredients a few I didn’t use but it would of been as good as this drink when you first drink it without the ice treat in it you can taste the gin and the fragrance of the strawberry the flavors set the tone for a nice spring day outside then when you add the treat in it (if you choose to do so) it sweetens a little more and deep beery flavors come out with new fragrances swirling about

Mind Your Bee’z Nee’z

Recipe by Troy McGlotten Jr

Ingredients:

• 1. 2 fluid ounces of Cannabis infused Indoggo Gin
• 2. 1/2 fluid ounces of lemon juice
• 3. 3/4 fluid ounces my special Water Melon syrup
• 4. 1/2 cup regular ice cubes
• 5. 1/2 cup infused water melon indoggo ice cubes
• 6. 1.5 fluid ounces of Ginger Sprite

Preparation:

1. Cocktail shaker

2. Strainer

3. Cocktail Glass

4. Cannabis infused indoggo Gin

5. Cannabis infused water melon indoggo ice cubes

6. Ginger Sprite

Garnish:

Strawberry’s

Glassware:

Mom’s Favorite Cocktail Glass

Cocktail Inspiration:

When I was making the cocktail everyone was in

My business asking to many questions about how I do what I do. So it was only right to name my drink

“ Mind Your Bee’z Nee’z”. My mom always told me that

that I can do anything if I put my mind to it. Plus if someone ask what you drinking. Tell em Mind Your

Bee’z Nee’z.

Indogg berry

Recipe by Tomika Jourdan causey

Ingredients:

• 1cup of indoggo
• 2fresh strawberry
• 10 ozs of Bacardi strawberry daiquiri mix
• 1oz of dole pineapple juice
• 2 cups of crushed ice

Preparation:

Add all in a margarita daiquiri machine a blend

1cup of indoggo

2fresh strawberry

10 ozs of Bacardi strawberry daiquiri mix

1oz of dole pineapple juice

2 cups of crushed ice

Garnish:

Fresh strawberry’s

Glassware:

Glass

Cocktail Inspiration:

I first went out and bought one bottle of indoggo and tried it all mixed up omg it was so good went back and bought eight bottles in one week

Snoop in the City

Recipe by Ryan Heinzen

Ingredients:

• 1.5 ounces Indoggo Gin
• .75 ounces Tripple sec orange liquor
• 1 ounce Cranberry Juice
• 1 fresh lime

Preparation:

1. Prepare a shaker with ice and start chilling a martini glass.

2. Add 1.5 ounces of Indoggo Gin, .75 ounces of tripple sec orange liquor, and 1 ounce cranberry juice into shaker.

3. Slice lime in half and squeeze the juice into shaker.

4. Shake until chilled and strain into a cool martini glass

5. Garnish with a lime wedge and enjoy

Garnish:

Lime wedge

Glassware:

Martini Glass

Cocktail Inspiration:

This is a variation on the classic cosmo, pairing botanical gin with the fresh fruit flavor for the king of gin and juice.

Peace By The Gram

Recipe by Anne Marineau

Ingredients:

• 2 oz Indoggo Gin
• 1 large strawberry
• 5 large basil leaves (more for garnish)
• 2 dashes angostura bitters
• 3/4 oz rich simple syrup (2:1 sugar:water)
• 1/4 oz fresh lemon juice
• 1 oz coconut milk

Preparation:

Muddle together strawberries, basil, angostura and simple syrup. Add the rest of the ingredients and shake vigorously. Double strain into an up glass and garnish with extra basil leaves.

Garnish:

Basil leaves

Glassware:

Martini glass

Cocktail Inspiration:

I loved the taste of the Indoggo gin! I’m a huge fan of gin and wanted to make sure to highlight the spirit itself. Since strawberries and basil are a match made in Heaven, I thought of that first! I wanted to add some depth and viscosity to the cocktail and coconut seemed like the obvious choice as it will give the desired effect but without masking the Indoggo’s herbaceous qualities.

Lavender Lodi Dodi

Recipe by Allison Sadauskas

Ingredients:

• 2oz. Indoggo Gin
• 1oz. Fresh Squeezed Lime Juice
• 1/2oz. House-made Rosemary Simple
• 2 dashes Lavender Bitters (I used Scrappy’s)
• 2oz. CBD-Infused Soda Water (I used CNTR)
• House-Made Rosemary Simple Recipe (batch):
• 4 cups water
• 4 cups sugar
• 20 6-inch Rosemary sprigs
• Boil water. Add sugar until dissolved. Add rosemary and boil for one minute. Remove from heat and let stand for two hours. Strain rosemary and refrigerate in a sealed container.

Preparation:

Add gin, lime juice, rosemary simple, and lavender bitters to a mixing tin with ice. Shake vigorously and strain over fresh ice into vessel. Top with CBD-infused soda. Garnish with dehydrated lime wheel, rosemary sprig, and lavender sprig.

Garnish:

Dehydrated lime wheel, rosemary sprig, lavender sprig

Glassware:

Old fashioned glass/rocks glass

Cocktail Inspiration:

California’s beautiful climate makes it the perfect place for fruits, vegetables, and herbs to grow abundantly. I am fortunate enough to have an abundance of rosemary and lavender growing in my yard, so I try to use my own home-grown ingredients in my cooking and cocktails whenever possible. Indoggo Gin’s flavorful strawberry notes and nose make it the perfect foundation on which to build a tasty and aromatic California-grown cocktail. The hints of lavender and rosemary compliment Indoggo Gin flawlessly. Additionally, the lavender garnish is a nice reference to Indoggo’s purple bottle.

Snoop 75

Recipe by Allison Sadauskas

Ingredients:

• 1oz Indoggo Gin
• 1/2oz Fresh Squeezed Lemon Juice
• 1/2oz House-made Blueberry Simple
• 2 dashes Peach Bitters (I used Fee Bros.)
• 2oz California Sparkling White Wine (I used Chandon Brut)
• Blueberry Simple Syrup Recipe (batch):
• 4 cups water
• 4 cups sugar
• 2 cups blueberries
• Boil water. Add sugar until dissolved and add blueberries. Boil for one minute, then remove from heat. Let stand for ten minutes, then strain and refrigerate in sealed container.

Preparation:

Add gin, lemon juice, blueberry simple, and bitters to a mixing tin with ice. Shake vigorously and strain into a champagne flute. Top with sparkling white wine and drop a blueberry into the glass.

Garnish:

Blueberry

Glassware:

Champagne flute

Cocktail Inspiration:

California’s beautiful climate makes it the perfect place for fruits, vegetables, and herbs to grow abundantly. I am fortunate enough to have an ample Eureka lemon tree growing in my yard, so I try to use my own home-grown lemons in my cocktails whenever possible. Indoggo Gin’s flavorful strawberry notes and nose make it the perfect foundation on which to build a tasty and aromatic California-grown cocktail. I took this opportunity to try a twist on the classic French 75 with creating a tasty blueberry simple syrup and adding peach bitters to compliment the strawberry flavors in the gin.

Ain’t Nuthin’ But a Sweet Thang

Recipe by Allison Sadauskas

Ingredients:

• 2oz. Indoggo Gin
• 1oz. Fresh Pineapple Purée
• 1oz. Fresh Tangerine Juice
• 1oz. Red Raspberry Juice
• 1/2oz. Triple Sec
• 1/4oz. Cherry Juice Float

Preparation:

Add gin, pineapple purée, tangerine juice, raspberry juice, and triple sec to mixing tin with ice. Shake vigorously and strain over fresh ice into vessel. Add cherry juice float and garnish.

Garnish:

Fresh lemon wheel, fresh lime wheel

Glassware:

Tiki Style Double Old Fashioned Glass

Cocktail Inspiration:

California’s beautiful climate makes it the perfect place for fruits, vegetables, and herbs to grow abundantly. As such, I try to feature California produce and herbs in my cocktails whenever possible. Indoggo Gin’s flavorful strawberry notes and nose make it the perfect foundation on which to build a tasty and aromatic California-grown cocktail. Because one of the country’s oldest tiki bars is just a few miles down the road, I was inspired to create a tiki-style punch utilizing Ingoggo Gin’s bold strawberry flavors in addition to other tasty fruits.

Long Beach Vice

Recipe by Bjorn Taylor

Ingredients:

• 2 oz. Indoggo Gin
• 1 oz. Passion Fruit Nectar
• .75 oz. Lemon Juice
• 1.5 cup Frozen Pineapple Chunks
• .50 oz. Coconut Cream
• .50 oz. Coconut Milk
• Top .25 oz. Strawberry Simple Syrup

Preparation:

Add all ingredients to Blender (except Strawberry Simple). Blend it!

Strain into hurricane glass no ice. Pour over Strawberry Simple.

Garnish with Strawberries and pineapple.

Garnish:

Strawberries & Pineapple

Glassware:

Hurricane/Goblet Glass

Cocktail Inspiration:

Miami ain’t got nothing on the LBC even the craftiest of playas know a frozen is where to go. Y'all might have gotten Shaq lets admit when he was wack, but LA is still where its at bustas! Gin been creepin’ into Tiki/Tropical style cocktails scene for a minute (i.e. the Saturn). Now that Uncle Snoop has blessed the game with a strawberry infused elixir what’s a playa to do?! Why not highlight one of the modern classics with a west coast twist a little thug passion if I may. You better ask somebody Chuuch!

Low Ryder High Flyer

Recipe by Bjorn Taylor

Ingredients:

• 1.25 oz. Indoggo Gin
• .75 oz. Spiced Hibiscus Syrup (Willies Reserved CBD infused Tea)
• .50 oz. Cointreau (Triple Sec)
• .50 oz. Lemon Juice
• Drop .25 oz. Butterfly Pea Powder Simple

Preparation:

Shake all ingredients with ice.

Strain into cocktail glass no ice.

Garnish with Butterfly Pea Simple.

Garnish:

Butterfly Pea Simple

Glassware:

Cocktail Glass

Cocktail Inspiration:

For all my sophunkticated low rider homies. This is a play on the famous gin sours Aviation, Last word, Corpse Reviver #2. Who said you can’t rock a stem glass in a drop top candy paint dripped out G ride!? I have also added the homie Willie Nelson’s own reserved cbd hibiscus tea syrup! All that floral & tart flavors to keep you chill till the next episode. Stay Fly!

"Cali Sour"

Recipe by Shaun Gordon

Ingredients:

• Indoggo Gin 1.75oz
• Pineapple Liqueur 0.25oz
• Fresh Lemon 0.75oz
• Honey/Ginger Syrup 0.75oz
• Egg White
• 19 Crimes "Cali Red" Wine Float 0.5oz

Preparation:

Make Honey/Ginger Syrup:

1 Cup Honey

1 Cup Water

6 inch piece Ginger Root (peeled & thinly sliced)

Add honey, water, ginger root, to a saucepan over high heat, and bring to a boil. Reduce heat to medium, and simmer 5 minutes. Remove from heat, let the ginger steep for 20 minutes while it cools down, strain, and keep refrigerated.

STEPS:

Add all of the ingredients minus the "Cali Red" wine to a cocktail shake, dry shake, add ice, hard wet shake, double strain over fresh ice into a double rocks glass. Gently float 19 Crimes "Cali Red" wine using the back of a bar spoon on the top of the drink, garnish, ENJOY!

Garnish:

2 Pineapple Fronds, 1 slice freeze dried/dehydrated strawberry

Glassware:

Double Rocks

Cocktail Inspiration:

My cocktail follows in the steps of Tha Doggfather himself who is a master of reinvention and my goal was to take the essence of 3 easy sippin' classic cocktails (Penicillin, New York Sour, Gin & Juice) and reinvent them into an all new delicious modern classic that will be around for decades to come. The "Cali Sour" is just as laid back as the state of California and will have you wanting more and your friends wanting one too and in the words of Snopp Dogg "It ain't no fun if your homies can't have none"

Snoop’s Chronic Juice

Recipe by Maritza Gonzalez

Ingredients:

• -Indoggo Gin
• -Mathilde Liqueur BlackCurrant
• -Galliano L’ Apertivo
• -Citrus
• -Guava Puree
• -Fever tree Premium club soda

Preparation:

1.Pour 1/2 oz Galliano into shaker

2.Add 3/4 oz Mathilde

3.Add Guava Purée 3/4 oz

4. Squeeze 1/2 a lemon and 1/2 a lime into shaker

5. Add 2oz of Indoggo Gin

6.shake all ingredients and, strain in a Tumbler glass

7. Add ice

8. Add Premium club soda

9. Garnish with a lemon

Garnish:

Lemon

Glassware:

Tumbler

Cocktail Inspiration:

I wanted to Create a strong cocktail but, also light and refreshing.

Fo’ Swizzle, My Drizzle

Recipe by Chris Parish

Ingredients:

• 1oz / 30ml apple juice
• .75oz / 22,5ml Indoggo gin
• .75oz / 22,5ml cognac
• .75oz / 22,5ml fresh lemon juice
• .5oz / 15ml strawberry lime syrup
• 2 strawberries

Preparation:

Chop strawberries and muddle in glass with lemon juice. Add remaining ingredients to glass. Fill 3/4 full with crushed ice and swizzle with stick or spoon. Top up with crushed ice and garnish with a strawberry

Garnish:

Strawberries

Glassware:

Highball

Cocktail Inspiration:

Aloha! Isn’t swizzle such a fun word!?! ?

•

I always love how funny it sounds and often think it probably belonged in Snoop Dogg’s vocabulary. ?

•

Since I happen to have a bottle of Indoggo gin on hand, I thought it was only proper to dedicate one cocktail to “-izzle” wordplay fun. ?

•

With that inspiration in mind, I figured something with gin, juice, and “Henny” would definitely fit the theme. The strawberry infused gin is enhanced further with fresh strawberries. ?

•

The theme is completed with some Jack Syrup’s strawberry lime. If you happen to know about this company, they donate a portion of their sales to animal charities. ?

•

That will keep you out of the dogg pound!

The B-Side

Recipe by Zach McGrath

Ingredients:

• 2 oz INDOGGO Gin
• 1.5 oz Coconut Cream
• 1.5 oz Banana Purée
• .5 oz Banana Liqueur
• 1 oz Cinnamon Syrup
• .25 oz Citric Acid Solution

Preparation:

Prep the glassware by dipping the rim in honey and then rolling gently in sugared strawberries (instructions below)

Add Ingredients to a shaker, shake vigorously to ensure all ingredients are well mixed, double strain into strawberry rimmed martini glass, sprinkle cinnamon on top.

Cinnamon Syrup:

1 Oz Ground Ceylon Cinnamon

2 Cups Water

2 Cups Superfine Sugar

1. Bring water to a simmer on medium heat.

2. Add in cinnamon and whisk until well mixed.

3. Let stand overnight.

4. Strain with cheesecloth.

Sugared Strawberry Rim:

Dice a cup of freeze dried strawberries in a blender or by hand, toss with a cup of superfine sugar until the strawberry pieces are well coated, pour the pieces onto a small plate.

Garnish:

Sugared Strawberries/Powdered Cinnamon

Glassware:

Martini Glass

Cocktail Inspiration:

While figuring out how to remix this gin into a delicious cocktail, I started thinking of the drink in terms of a classic 90’s cassette tape. If the flavors in the gin were the A-Side tracks, with strawberry being the breakout single, what were the flavors on the B-Side?

The B-Side cocktail blends the strawberry flavor of the gin with the harmonious flavors of coconut, banana, and cinnamon. The addition of the citric acid balances out the inherent sweetness of the ingredients without changing the flavor profile the way lemon or lime juice would.

Simply put, if this cocktail were an album, it would be sure to go platinum.

Six Degrees of Homies (AKA The LB Tea)

Recipe by King Chan

Ingredients:

• 2 oz Indoggo Gin
• .75 oz Clément Créole Shrubb (Liqueur D’Orange)
• .5 oz Sun-Soaked Strawberry Leaf and Black Tea Leaf Infused Agave*
• 1 oz Fresh Lemon Juice
• 1 tsp Cranberry “Grenadine”*
• Ice: Crushed Ice (I recommend Penny Pound Ice’s Pebble Ice)

Preparation:

In a shaker, bring ingredients together. Shake medium hard with good shaking ice (I personally recommend Penny Pound Ice’s Kold Draft) for 15 seconds. Strain cocktail into a Collins glass. Place crushed ice (like Penny Pound Ice’s Pebble Ice) into cocktail. Garnish with a Flag comprised of a Cranberry, Lemon Wheel, and Strawberry Slice with Leaves (for aroma). Cheers!

—

Sun-Soaked Strawberry Leaf and Black Tea Leaf Infused Agave Recipe:

1 Black Tea Leaves Bag

8 Plucked Strawberry Leaves Tops

2 oz Natural Blue Weber Agave

1 oz Purified Water

Put all ingredients together in a jar. Seal the jar and let the jar sit outdoors in a sunny spot during the middle of the afternoon for 3 hours. Afterwards, remove the leaves and tea bag from the agave mixture.

—

Cranberry “Grenadine” Recipe:

20 Cranberries

2 cups Granulated Cane Sugar

1 cup Purified Water

2 dashes Orange Blossom Water

Gather Granulated Cane Sugar and Cranberries together. Muddle cranberries until they all pop. Combine in a saucepan with Purified Water and bring it to a slow boil. Stir until the sugar is fully dissolved. Reduce the heat and let simmer for 10 minutes. Let “Grenadine” mixture cool.

Garnish:

Strawberry, Cranberry & Lemon Wheel Flag

Glassware:

Collins/Highball Glass

Cocktail Inspiration:

The inspiration for this cocktail came about watching friends of mine create and submit their Indoggo Gin entries in my living room! I wanted to create a cocktail of when you’re hanging with friends and industry community members who challenge our vision and growth as (dare I say that word) mixologists. Bartending is all we know how to live and breathe. And our local Los Angeles bartending community is so intimate and small, basically a six degrees of separation. In my world, it’s the Land of “Six Degrees of Homies.”

I’m originally from Long Beach (where Snoop Dogg also has roots from). I wanted to showcase the local hoodrat Long Beach Iced Tea Cocktail transformed into well-balanced, high end craft cocktail quality! A Long Beach Iced Tea cocktail is our hometown’s version of the Long Island, subbing out cola with cranberry juice. The Gin and Juice love is realzzz.

To make this a true “tea” concoction, I picked Black Tea Leaves and Strawberry Leaves, putting them in a Mason Jar with a 2:1 ratio of Agave and Purified Water. By placing the mixture in a sunny spot for 3 hours of the afternoon, it naturally heats up the agave sugars alongside the herbs, slowly extracting their oils & flavor nuances.

My beverage’s base is Indoggo Gin which is comprised of botanicals that include juniper, strawberries, and oranges. I partnered Indoggo Gin with its “homie” spirit of Clément Créole Shrubb (an Orange Liqueur made from Agricole Rhums, macerated Créole spices and sun-kissed bitter orange peels). Alongside the Southern style “Sweet Tea” preparation for my homemade Agave, I bring to the yard a bad & bougie homage to the hood style Long Beach Iced Tea I’m familiar with (which comprises of a Vodka/Gin, Rum, Agave (Tequila) Spirit, and Triple Sec/Orange Liqueur. The remaining parts to tie the drink together are fresh Lemon Juice and a Cranberry “Grenadine”*. The Gin and Juice has never looked and tasted sooooo good.

Please drink responsibly Dawg!

Acoustic Gin & Juice

Recipe by Tim Everhardt

Ingredients:

• 2.0 oz Indoggo Gin
• 1.0 oz Pineapple Juice
• 0.5 oz Coriander-Honey Syrup
• 0.5 oz Lime Juice

Preparation:

Coriander-Honey Syrup:

8 oz Water

8 oz Light Amber Honey

45 g Crushed Coriander

Mix water and honey in a mixing bowl. Crush coriander seeds with muddler. Prepare a water bath for 135 degrees F. Add honey/water mixture and coriander seeds in a superbag or freezer bag. Seal bag and sous vide for 2 hours. After 2 hours, place bag in ice bath for 1 hour. Once cooled, strain through fine mesh strainer. Put syrup in a quart container and store for up to 2 weeks.

Garnish:

Half Strawberry/Pineapple Frond (Skewered)

Glassware:

Collins Glass

Cocktail Inspiration:

A couple years ago, I was working a wedding and the band started playing Gin & Juice. One of the servers on the wedding said the words, “Acoustic Gin & Juice” and I blurted out: “That’s a great name for a cocktail!” I’ve sat on the name since then. This was the perfect time and the perfect brand to use the name. All of the components of this cocktail play in with each other in perfect harmony to compliment the beautiful strawberry notes of Indoggo Gin. Enjoy your Acoustic Gin & Juice!

Swizzle My Nizzle

Recipe by David Leon

Ingredients:

• INDOGGO Gin 1.5 oz
• Blackberry Black pepper shrub .75 oz
• Pineapple juice.75 oz
• Lime juice .25 oz

Preparation:

For all ingredients into your rocks glass with about a cup of crushed ice and swizzle for 5 seconds, top with more crushed ice, garnish and enjoy.

Garnish:

3 Pineapple & Snoop Swizzle Edible (Strawberry flavored)

Glassware:

Double Old Fashioned Glass (Rocks)

Cocktail Inspiration:

The inspiration for my cocktail comes from a couple of things, one of them being the constant HUSTLE that the BIPOC community go through in the US as they are consistently needing to work two to three time as hard. As a result, it can take a massive toll on us so it's important that we take time to treat ourselves-- I know that Snoop Dogg himself knows a thing or two about keeping his mind on his money and his money on his mind. Additionally, I wanted to remind people that we can make tropical inspired gin cocktails too, so by adding an indulgent fruit such as blackberry, black pepper, lime and pineapple--I can help highlight those delicious strawberry notes that you get from INDOGGO reminding you that this gin is the star of the show!

Bubble Time

Recipe by David Leon

Ingredients:

• INDOGGO 1.5 oz
• Strawberry Allspice Shrub .5 oz
• Citric acid solution .75 oz
• Pineapple juice .75 oz
• Top with 1 oz of Cava

Preparation:

• Pour all ingredients into cocktail shaker with about 1 cup of ice excluding the Cava.

• Shake for 6 seconds and Strain cocktail in your coupe glass.

• Top with 1 oz of Cava then Garnish and enjoy.

Garnish:

Edible Snoop Wafer

Glassware:

Coupe

Cocktail Inspiration:

My inspiration for this cocktail comes from the rewards that you get from consistently working and finally taking the time to treat yourself with some bubbles and relaxation. Everyone deserves dedicated self care--the peace that comes from that is integral to keep you going as your whole self. Take a sip and feel the bubbles from your head to your toes. The Strawberry allspice shrub brings a touch of spice and acidity while still letting INDOGGO Gin shine. Having the combination of the pineapple juice/Cava adds a balance to the sweetness--sending you to your zen oasis! Pop a bottle in the bath, shower, patio, backyard, wherever your peace is rooted- sip and enjoy!

Ramos Gin Fizzle

Recipe by Anthony DeSerio

Ingredients:

• 2oz Indoggo Gin
• 1oz Lime Juice
• 1/2 teaspoon vanilla extract
• 1/2oz Heavy Cream
• 1 egg white or 2oz Aguafaba(chick pea water)
• 3/4oz Butterfly pea flower tea syrup*
• Your favorite seltzer water. I used Perrier Lime Sparkling Mineral water
• * Butterfly pea flower tea syrup: in a quart container heat one part water to one part granulated sugar. heat till sugar dissolves and begins to steam. cut heat and add 4 butterfly pea flower tea bags (I used Wild hibiscus flower co). Let cool to room temp and transfer to a refrigerator safe container.

Preparation:

Combine ingredients above except for your soda/mineral water in a shaker tin. Dry shake hard (without ice) for 30 seconds. Add Ice and wet shake for at least a minute and a half.

Double strain into your chilled cocktail glass.

Slowly top off with your seltzer water.

Garnish:

3 Drops Butterfly Pea Syrup. But none needed. The head is garnish enough.

Glassware:

Collins

Cocktail Inspiration:

I tasted this Gin and with all my experience, made over 27 cocktails. All of which in the music industry especially Snoop inspired me to do a "Remix" of classic Gin cocktails. This is a Remix of one of the most classic Gin cocktails, the Ramos gin fizz. The name alone made me think Fizzle. therefore this would be snoops version. The Strawberry, Vanilla and Cream Remixes this tin to a too smooth cocktail from the infamous cocktail from New Orleans.

Snoop's Got A Buzz

Recipe by Anthony DeSerio

Ingredients:

• 2oz Indoggo Gin
• 1oz Fresh lemon juice
• 3/4oz Electric honey syrup*
• * Electric honey syrup:
• 1/3 cup local honey
• 1 Teaspoon Vanilla
• 1 Teaspoon Electric Dust flavor buzz enhancer (https://www.electricdust.shop)
• 1/2 cup hot water
• Combine ingredients together until honey melts and let cool to room temp. store in a refrigerator safe container.

Preparation:

Combine ingredients into a cocktail shaker with ice, shake and double strain into a coupe or martini glass rimmed with lemon and 1:1 electric dust and sugar.

Garnish:

lemon and 1:1 electric dust : sugar

Glassware:

Chillled Martini or Coupe

Cocktail Inspiration:

Inspired by "Inspiration" The giants that come before us. The way Musicians find riffs and beats to put in their tracks. I did a "Riff". on a classic gin cocktail AKA the Bees Knees with some new ingredients to enhance the flavor and add a literal buzz to your palate.

The Bootsy Collins

Recipe by Anthony DeSerio

Ingredients:

• 2oz Indoggo Gin
• *2oz Butterfly Pea Flower lemon Soda
• * on a stovetop heat 8oz hot water with 8oz granulated sugar until sugar dissolves. Keep under boiling and add 4 Butterfly Pea Flower Tea bags with strings removed and stir. Remove from stovetop and let cool to room temp.
• In an iSi Soda Syphon, add 4oz fresh strained lemon juice, 2oz Butterfly pea flower syrup and oil with filtered water to the top. Close and charge with one co2 cartridge. Let sit for 2-5min and discharge into a carbonated refrigerator safe bottle. (Or leave in the iSi and use as needed)

Preparation:

In an Ice filled Collins glass, Pour in 2oz Indoggo Gin

Top with Lemon Pea Flower Soda

Quick swirl and serve with a lemon slice.

Garnish:

Lemon

Glassware:

Collins glasss

Cocktail Inspiration:

Inspired by the Album Snoopadellic. From the OG Master of P Funk Bootsy Collins. How can you have a Gin without a signature Collins? The Signature soda with Butterfly pea flower and lemon create the iconic Bootsy Purple color of his signature star Bass Guitar. Parliament Funkadelic got me into the scene years ago and Snoop carried the torch. This is a simple and easy to make tribute to both. Its not chocolate coated but after a taste it is freaking habit forming.

West Coast Sour

Recipe by Anthony DeSerio

Ingredients:

• 1.5oz Indoggo Gin
• 3/4 oz 1:1 simple syrup
• 1oz fresh lemon juice
• 1/2 egg white or 1oz chick pea water
• 19 Crimes Cali Red Wine

Preparation:

Combine all ingredients except for the red wine into a cocktail tin.

Dry shake to emulsify

add Generic ice to chill and allow extra aeriation

Hard wet shake.

Double strain into a chilled coupe or filled double rocks glass*preferred

Let sit to separate and foam to rise to the top.

Over the back of a bar spoon drizzle for sizzle 19crimes Cali red apprize 1.5oz on top.

Garnish:

with a bar straw, bar spoon handle, or tooth pick swirl the remnants of the 19 crimes through the foam

Glassware:

Coupe or Double rocks.

Cocktail Inspiration:

Again as Musicians remix old beats. the best cocktails today are remixes of originals. This is a remix of a NY Sour but with Gin in lieu of whisky/ey. Also it includes Red Wine AKA "Juice". which make this my classic remix of a Gin and Juice.

Snoopa Loompa

Recipe by Anthony DeSerio

Ingredients:

• 1oz Indoggo Gin
• 1oz Kleos Mastiha
• 1oz St George Bruto or Cacao Nib infused Aperol (75g caco nibs + 500ml Aperol 2x charged in an iSi NOS canister)
• Splash Pineapple
• Butterfly pea flower tea ice cubes, or Blue Gel colored cubes.

Preparation:

In a glass with blue cubes combine ingredients and stir with a clean finger ala gas Regan or with a bar spoon

Garnish:

Colored ice

Glassware:

Double rocks

Cocktail Inspiration:

How can you have a gin competition without having a Negroni Variation? Snoop is as inspiring and all inclusive in everything he does as he is with Willy Wonka and his passion for chocolate. The Bruto has heavy chocolate notes as does the Aperol infusion. All combined gives a tropical chocolate strawberry. Which also brings me back to the Bootsy Collins I submitted as we should have something "Chocolate Coated Freaking Habit Forming." This is a bitter sweet palate blaster not for the amateur cocktail enthusiast but for the gin fan and Negroni fan a fun once again "Remix." The Sweet Vermouth was subbed for the elusive Mastiha Spirit which is as rare as the upa loompa.

Basil-tini Spritz

Recipe by ashika culberson

Ingredients:

• Strawberries
• Basil
• Simple
• Gin
• Chambord
• Prosecco

Preparation:

Muddle strawberries, basil and simple

2.50oz Gin

1oz chambord or dark cherry syrup (sub )

Shake

Top with Prosecco

Garnish:

Single dark cherry and basil leaf

Glassware:

Chilled martini glass

Cocktail Inspiration:

Wanted to make a tasty refreshing cocktail that even non gin drinkers would love

Laid Back

Recipe by Brynn Smith

Ingredients:

• Have measured out 2 oz. of Butterfly Pea Tea set aside. Grab your shaker tin and measure and add 1 oz. Lime, 1 oz. Pineapple, 3/4 oz. Honey Syrup, 1/4 oz. Green Chartreuse, 1 1/2 oz. Indoggo Gin, and (optional) a Bar Spoon of Housemade Blue Dream Tincture. Then add ice and shake for 5-10 seconds. Strain the cocktail out and pour over crushed ice . Make sure on top you put a lil more crushed ice. Leaving room to add on top the 2 oz. of Butterfly Pea Tea. Layer it and you will see it turn to a lovely purple. Then add a paper or metal straw, garnish with a pot leaf and pretty garden flowers. Creating a beautiful bouquet. Serve and Enjoy!

Preparation:

Steep some Butterfly Pea Tea Flowers (approx. 25-30 in hot water (1L) let sit for 1 hour. Strain and measure 2 oz. of the Blue Tea and set aside . When we add citrus it will turn purple! Super fun, magical and has health benefits.

Honey syrup

Take 3 parts Honey to 1 part Hot Water and mix up to make a honey syrup easier to work with in cocktails.

Garnish:

Pot Leaf, edible floral bouquet, metal or paper straw

Glassware:

Large Collins glass

Cocktail Inspiration:

My inspiration for this cocktail was of course Snoop the DO-Double G and his legacy but I wanted to give it the Bartending pretty touch! Gin and juice is one of my all time favorite songs. It’s a vibe. Always puts you in that Laid Back mood! Wanted to give an elevated sophisticated version of Gin and juice . As a weed advocate and a mixologist I love to play around safely with tinctures especially with THC/CBD. I also love Swizzle style cocktails and wanted something fruity, herbaceous, classy and fun ! Fo Swizzle, My Nizzle! Having the strawberry flavor from the Indoggo made the flavors really come together and sing! I also wanted to lengthen the drink and add a fun tea! Butterfly Pea Tea is so magical and changes color depending on the ph levels and with citrus it changes from Blue to Purple . So the cocktail is also giving homage to LA -Lakers!

Panama Rubrum

Recipe by David Leon

Ingredients:

• INDOGGO 2 oz
• Hibiscus tea 1 oz
• Strawberry shrub .75 oz
• Lemon juice .75 oz
• Top with 1.5 oz Indian Tonic

Preparation:

• Add all ingredients to cocktail shaker with about 1 cup of cubed ice excluding the tonic.

• Shake and strain cocktail into glass with fresh ice.

• Top with tonic and Garnish.

Garnish:

Dehydrated Lemon and Strawberrys

Glassware:

Collins

Cocktail Inspiration:

My cocktail inspiration for this cocktail comes from the joy of being able to enjoy your time with friends in any social setting. Due to the COVID-19 pandemic we all have been stripped away of having and cherishing these moments with our friends in the littlest of ways like having a G & T on a beautiful day. So with all that being said, I wanted to create a cocktail that signifies simply-- a good time, an elevated Gin & Tonic that highlights the delicious strawberry notes of INDOGGO Gin with a strawberry shrub and a hibiscus tea to pull out the beautiful floral notes of INDOGGO. Now take a sip and remind yourself of a time in the past that you've spent with friends and cheers to the beautiful memories ahead!

Ain’t Nut’in Personal

Recipe by Monique Meyers

Ingredients:

• .5oz fresh lemon juice
• 1.25 oz homemade pistachio orgeat
• .25 oz Cointreau
• .75 oz Indoggo Gin
• .75 oz Beefeater Gin
• 1 oz soda in tin after shake.
• 1 spray of orange blossom water

Preparation:

Pistachio orgeat:

2cups pistachio

1.5cups sugar

1.25 cups water

1tsp orange flower water

1oz. Vodka

Bring sugar water to boil add pistachios (grounded) and simmer for 3 min. Remove from heat and steep for 8 hours. Cheese cloth strain add orange flower water and vodka

Place lemon, pistachio orgeat, triple sec, beefeater gin and indoggo in tin; shake medium to long, add 2 oz soda in tin then strain into glass. Fill glass up with crushed ice. Use atomizer filled with orange blossom water and spray once on top, shave a raw pistachio on top with a microplane and place expressed (smack against hand) mint bouquet on top.

Garnish:

Mint bouquet, topped with shaved pistachios and misted with Orange blossom

Glassware:

(D.O.F) Double old fashion glass

Cocktail Inspiration:

I wanted to go with something that would be a little more personal. After doing a little research I found out that Snoop Dogg tends to lean more towards nutty flavors and features. So I wanted to incorporate that into his gin. So I created Ain’t nut’in Personal.

BEAUTIFUL BROADUS

Recipe by Jay Adams

Ingredients:

• Square Ice cube
• Indoggo Strawberry Gin
• minute maid Strawberry lemonade
• Splash of seltzer or sprite
• Strawberry

Preparation:

Add a 2"x2" Square Ice cube to an Indoggo lowball glass

Add 2oz Of Indoggo Strawberry Gin

Add 4oz of minute maid Strawberry lemonade

Add a Splash of seltzer or sprite (optional if you like carbonated

Garnish:

Strawberry

Glassware:

Low ball glass

Cocktail Inspiration:

Beautiful Broadus is a drink inspired by the flavors of the gin and the beautiful color of strawberry lemonade. The taste together creates a drink that's not heavy and perfect for spring and summer time. The name is inspired by the Dogg father himself hence the the name in the title and his smash single beautiful.... and his personality. Dope individual???

Gineration OG

Recipe by Jeffrey Ramsay

Ingredients:

• Indoggo Gin 4oz, 2 serving (glasses)
• Dole pineapple juice 3 oz, 1.5oz per serving (glasses)
• Strawberry syrup 3oz ( cocktail essentials)
• Snapple 2oz, 1oz per serving (glass)
• 2 strawberry fruits
• 2 kiwi fruits
• Green sugar
• Two toothpicks

Preparation:

1.) Slice strawberries at the top and skin kiwi completely

2.) Slice kiwi and center in the middle of the sliced strawberry

3.) Use toothpick to hold the garnish down the center

4.) Use strawberry syrup to apply green sugar around the rim

5.) Mix all the cocktail liquids

6.) Pour into decorated glass and enjoy responsibly

Garnish:

Strawberry kiwi

Glassware:

Stemless cocktail glass

Cocktail Inspiration:

Been a huge snoop fan for years , finally get to show my appreciation creatively

Blue Cactus

Recipe by Troy McGlotten Jr

Ingredients:

• 1. Fill cup with ice
• 2.2oz of Indoggo
• 3. 1 apple
• 3. Tiny Tomatoes
• 4. 2ml Tincture
• 5. 6oz of Blue Rasberry juice

Preparation:

Fill cup with ice

Skewer through tomato and apple

Fill shaker with ice pour 2oz of indoggo 6oz of blue

Raspberry juice between 2ml and 5ml of First state Compassion Center Indica tincture. Shake for 15 to 30 sec double strain into you glass. Lay the tomato apple garnish over your drink and enjoy.

Garnish:

Tomato and apple

Glassware:

Boardwalk circleware

Cocktail Inspiration:

My desire to create things inspired me, I had a crazy dream about a blue cactus.

With Intent to Commit a Felony

Recipe by Derek Grimm

Ingredients:

• 1.5 oz Indoggo Gin
• .75 oz lemon cordial
• .25 oz Intense Ginger Liqueur

Preparation:

Lemon cordial: combine 1.5 oz lemon juice, peels of 2 lemons, 1 cup sugar, 1 cup hot water and 1 oz citric acid in blender and blend on high for 30 seconds. Strain and bottle.

Combine all ingredients and hard shake 5 seconds. Double strain into coup glass

Garnish:

None

Glassware:

Coup glass

Cocktail Inspiration:

Tales of the Cocktail 2017. My boy Charlie Trouble and I were leaving the Fernet party to try and talk our way into seeing Snoop at the Diageo party. Sadly they laughed at us. After walking around for a couple minutes we saw the smoking area and decided to make our move. We hopped the barrier and found a person willing to press their hand stamp on us. The rest of the night was a blur, but I remember seeing Snoop play Jump Around by House of Pain and waking up with 2 while lemons in my pocket that I stole from the lemonade cart on the way out.

Backshot

Recipe by Leigh Davis

Ingredients:

• Indigoo Gin
• Island oasis vanilla ice cream mix
• Splash of sour mix
• Splash of water (to cut thickness)

Preparation:

Fill muddler with ice

4 counts indigoo gin

2 counts vanilla ice cream

2 counts of coconut water

Splash of sour mix

Shake vigorously

Pour mixture on top of fresh ice

Garnish and enjoy!

Garnish:

lime wedges,—- pineapple /leaves

Glassware:

I used a coconut, but any glass will do

Cocktail Inspiration:

I lived in the Bahamas for 26 years until hurricane dorian blew my house and family apart. (9/1/19). Gin and coconut water or “gullywash” is a popular drink in the Bahamas but usually made with canned cream and/or canned sweetcream....

My drink is made with ice cream and a splash of lime too offset the sweetness.

California Sun

Recipe by Troy Del Grosso

Ingredients:

• 2.5 oz INDOGGO Strawberrt Flavored Gin
• .75oz Charred Lemon Juice
• .75oz Vanilla infused Honey Syrup
• Top w/ California Sparkling Wine
• Float of .5oz Disaranno Amaretto

Preparation:

Build gin, lemon juice and honey syrup in shaker, shake for 15-20 seconds, pour in glass, top 3/4 way with pebble ice then top with sparkling wine, add more pebble ice and float amaretto on top

Garnish:

Dehydrated lemon, bundle of mint, honey comb, Dutch Berry Infusion Blunt onside

Glassware:

I used a tall glass with a name I know but a goblet would work as qell

Cocktail Inspiration:

The main man himself, Snoop Dogg. I tried to keep the Cali theme and to really show off the Gin itself. Lots of great flavors to really support this Gin. My hope with this cocktail is that it would be something Snoop would make on his own and enjoy. It’s a refreshing, great Cali weather sipper that we can all enjoy

Flavatini

Recipe by Leigh Davis

Ingredients:

• Indoggo Gin
• Dry vermouth
• Passion fruit purée

Preparation:

Fill shaker with ice

6 count of indigoo gin

Vermouth swirled in martini glass and thrown out

Add passion fruit purée to shaker (2 count)

Can add passion fruit pulp here (tsp)

Shake until shaker has a frost on the outside

Strain and pour

Garnish

Garnish:

I used passion fruit here, but any fruit will work

Glassware:

Martini glass

Cocktail Inspiration:

I love flavors mixed with gin. This recipe is interchangeable with many purées. (Strawberry, mango, guava,lemon, raspberry, blueberry)

Versatility and taste is what inspires me. I picked passion fruit with this combination seen here. Many options are available So, I named it the “flavatini”—- pick your flavor!

Laidback

Recipe by Leigh Davis

Ingredients:

• Indogoo gin
• Passion fruit purée
• Pulp of passion fruit
• Your favorite lemonade
• (Optional splash of sprite on top)

Preparation:

Fill a shaker with ice

4 count indogoo gin

2 count passion fruit purée

(Optional: 1 tsp of passion fruit)

2/3 count lemonade

Shake vigorously

Pour On top of fresh ice

Garnish

Garnish:

Passion fruit

Glassware:

16 ounce glass or hurricane glass

Cocktail Inspiration:

—Cool and refreshing, back porch drink—

After a day of work, this drink is a great one to have with friends by the gallon, at a BBQ, or on the back porch. Light and refreshing.

Berry Refresher

Recipe by Linda Faber

Ingredients:

• 1.5 Oz indoggo gin
• 2 Oz watermelon Stella rosa
• 3 black berries
• 2 strawberries

Preparation:

Muddle black berries and strawberries

Add gin and ice

Shake

Add Stella rosa watermelon

Strain into glass over ice

Garnish:

Black berries and strawberries

Glassware:

Rocks glass

Cocktail Inspiration:

I work outside by the pool and the ocean and there is nothing better then a refreshing fruit based drink that is light and while enjoying the sunshine and the ocean or pool by the ocean..

Magical Dogg

Recipe by Tiara Miles-Bolden

Ingredients:

• 1 muddled strawberry
• 2 oz Indoggo Gin
• 2 oz Butterfly pea tea
• 2 oz Minute Maid Lemonade

Preparation:

Butterfly pea tea prep:

Boil 2 cups water and then add 8 flowers

Allow flowers to seep for 5-7 minutes

Remove flowers, add 1 teaspoon honey and 1/2 cup sugar

Put in refrigerator until cold

Then it's ready for use.

Muddle strawberry in glass

Add ice

Add gin

Add Butterfly pea tea

Add lemonade

Garnish

Garnish:

Strawberry and lemon

Glassware:

Pilsner Glass

Cocktail Inspiration:

My inspiration for this drink was a high school memory from 2005. One day I was sneaking liquor from my parents cabinet and gin is what I found. I went in the fridge grabbed the first

juuce I saw and hurried the hell out of there. It ended up being some half lemonade half tea type shit that my mom made. Poured the gin in there and it was surprisingly amazing. My best friend at the time kept yelling that it was magical, she was drunk. It was a wild night that I hardly remember. Anyway, after that we always referred to it as magical.

Pimmp's Cup

Recipe by Evan Curtis

Ingredients:

• 1.5oz INDOGGO Gin
• .5oz strawberry infused Pimm's no.1
• .5oz fresh lemon juice
• 2-3 dashes of Fee Brother's Rhubarb bitters
• Top with ginger ale

Preparation:

Strawberry Pimm's:

Cut the leaves off of and halve one pound of strawberries and soak in one 750mL bottle of Pimm's no.1 for a minimum of 8 hours. Remove infused strawberries from liquor and lightly squeeze juice from the fruit. Filter the liquor using a coffee filter or other method capable of catching the strawberry seeds.

Pimmp's Cup:

Combine all ingredients except ginger ale in shaker and give a quick 3-4 second shake. Add ginger ale into tin and strain onto fresh cubed ice.

Garnish:

Cucumber ribbon, lemon wheel, mint sprig, fresh strawberry, and (optional) some bling

Glassware:

Chalace or similar glassware.

Cocktail Inspiration:

The first thing I thought of when I saw the strawberry flavor of INDOGGO was Pimm's cup. With the base of the liqueur being gin, Pimm's would already play well with INDOGGO, but the spiciness works well to compliment the strawberry and fruit notes that INDOGGO has without overshadowing the light California style's aromatics. Strawberry and rhubarb are like peanut butter and jelly, so the rhubarb bitters helped to balance out the sweetness accompanied by the ginger ale, a key ingredient of the Pimm's Cup. While I could have used a ginger beer, I believe that the sharp spiciness of the ginger took center stage instead of highlighting the gin.

The name inspiration, aside from being a play on the original cocktail's name, is a tribute to the P-I-M-P that Snoop is, as well as an homage to his time as an actual pimp, back in 2003. Being a pimp is all about the hustle, and no man has hustled like Snoop. Between putting out albums, appearing in multiple tv shows/movies, writing a cookbook, and even partnering with a winery to release his own blends, Snoop keeps the hustle going, embodying the spirit of Gin & Juice's "my mind on my money and my money on my mind."

Pink smoke

Recipe by Chelsea David

Ingredients:

• Muddle fresh strawberries, mint, & sugar cubes
• Ice
• 1.5 oz idoggo gin
• Fresh lemon
• Fresh squeezed OJ
• Top with strawberry mint foam and leaf for garnish

Preparation:

Muddle fresh strawberries, mint, & sugar cubes

Ice

1.5 oz idoggo gin

Fresh lemon

Fresh squeezed OJ

Top with strawberry mint foam and leaf for garnish

Garnish:

Mint

Glassware:

Rocks

Cocktail Inspiration:

The feeling of being light as air driving with the top down on the California highway

The Taneesha

Recipe by Lauren Baca

Ingredients:

• Indoggo Gin, Blackberry Brandy, Peach Schnapps, and fresh pineapple and lime juices

Preparation:

Combine all ingredients into a mixing glass, briefly stir, pour ice and all into goblet and enjoy!! Easy peasy!

Garnish:

Lemon and lime wheels

Glassware:

Glass goblet

Cocktail Inspiration:

At first taste, the bright strawberry flavor inspired us to create a beached-themed gin cocktail with fresh juices and tropical flavors. Paired with the sunny skies and patio seating, this cocktail had been a fan favorite and quite the patio pounder.

Strawberry Rhub-herb Pie

Recipe by Sam Treadway

Ingredients:

• 2 oz Indoggo Gin
• 1 oz giffard rhubarb liqueur
• 1 oz green chartreuse
• 1 oz fresh lemon juice
• 2 dash peychaud bitters
• 2 sprigs of Rosemary

Preparation:

Shake Indoggo gin with rhubarb liqueur, chartreuse, lemon, 1 sprig of rosemary with ice.

Double strain over fresh ice in a Collins glass.

Garnish with 1 sprig rosemary and 2 dashes of peychaud bitters on top.

Lightly burn the rosemary for smoky aromatics

Garnish:

Burnt rosemary and peychaud bitters

Glassware:

Collins

Cocktail Inspiration:

I wanted to put the flavors of a strawberry rhubarb pie into a crushable summer sour. And of course wanted to elude at Snoop’s favorite herb!

It’s a complex, intriguing flavor that is unlike most cocktails.

Tropidogg

Recipe by Emiliano Conigliaro

Ingredients:

• INDOGGO gin (2oz)
• Limoncello (1oz)
• Passion fruit (2fruit)
• Simple syrup (1oz)
• Angostura cocoa bitters (3dash)
• Egg white (1egg)

Preparation:

Pour all ingredients into cocktail shaker and use a dry shake technique and then shake a second time on ice. Add a sphere ice into a coupe glass and pour. Garnish with a strawberry, edible flower on top of sphere ice and serve.

Garnish:

Strawberry and edible flowers

Glassware:

Coupe glass

Cocktail Inspiration:

*Video of this cocktail can be found on my Instagram profile @ec_mixndulge*

I wanted to create something that is summery and has a tropical feel. Also, instead of using strawberry into the cocktail, I wanted to work with flavors that pair well with it. I decided to use passion fruit for that amazing tropical flavor, then combine Limoncello and its distinctive lemon aroma,  a few drops of Angostura cacao bitters and some simple syrup to balance it all. At the end, to make it all come together with a foamy top; I added an egg white.

Lavender Breeze Through

Recipe by Kimberly Haar

Ingredients:

• Indoggo gin, Lavender Monin Syrup, fresh lemon juice, Butterfly Pea Flowers , Soda Water, 19 Crimes Cali Red , Edible Glitter (only for bling, not required)

Preparation:

In a shaker filled with ice, add 2 oz of Indoggo Gin, 1.25 oz Monin Lavender Syrup, 3/4 oz of fresh Lemon juice, 8 to 10 Butterfly Pea Flowers buds, and a dash of edible glitter for 'bling' shake and double strain over fresh ice... Top with Soda water and roll to mix all ingredients.... Then add a red wine float using 19 crimes Cali Red....

Garnish:

Lemon wheel and a few Butterfly Pea Flower Buds

Glassware:

Stemless Wine glass or similar stemless chalis

Cocktail Inspiration:

I recently went to a restaurant close to my house and noticed a bottle of Indoggo sitting in their gin section & decided I'd try it, because I LOVE Gin.. I loved it & immediately went to the store afterward and bought a bottle.. A couple days later a friend of mine who was having a very bad week needed to come over and vent and asked me if I'd make her a drink & I really wanted her to try it but her not being a Gin drinker, she wasn't that compliant to it & I assured her that I would make something that she would like... I originally just made a gin and soda with lemon and added a little bit of the lavender syrup, she liked it but thought it was missing something So knowing I had the butterfly pea flowers in my pantry I added some of those and then she had the idea to add the red wine float and then BAM, We had the Lavender Breeze Through

Tha Fizz Father

Recipe by David Colbert

Ingredients:

• 2 Oz. Indoggo Gin
• 1 egg white (may sub .75 Oz. aquafaba for vegan)
• .75 Oz. Fresh lemon juice
• .75 Oz. Simple Syrup
• 4 drops Angostura cocoa Bitters
• 1 strawberry slice for garnish

Preparation:

Pour egg white(or aquafaba), lemon juice and simple syrup into a shaker and dry shake vigorously to build a froth. Next add Gin and 5 or 6 ice cubes, then shake a few more times till its nice and cold. Strain in to narrow glass, add drops of cocoa bitters to froth with strawberry garnish.

Garnish:

Strawberry slice

Glassware:

Any smaller, narrow, collins like glass.

Cocktail Inspiration:

Its like a chocolate covered strawberry take on a Gin Fizz. This is the perfect Gin for this Snoop! It's delicious, especially with a little puff and some good tunes on the side!

King Bee

Recipe by Sarah Primavera

Ingredients:

• 2 ounce INDOGGO Gin
• 1/4 oz Chereau Aloe Liquor
• 1 ounce fresh Lemon Juice
• 1/2 ounce Honey
• 4 Drops Wild Green Strawberry Bitters
• 24 karat gold dust - just a pinch
• 1 egg white

Preparation:

Dry shake egg white until foamy then combine all ingredients and hard shake with big ice cubes. Strain cocktail into glass

Garnish:

Skeleton leafs and 24 karat gold dust

Glassware:

Stemmed Sour Glass

Cocktail Inspiration:

I wanted to bring the flavors and aromatics of the gin forward but keep in classic. Honey brought the flavor of the INDOGGO out nicely with the combination fresh juices and strawberry bitters. I added the gold dust making it sparkle just like everything Snoop Dog touches, a cocktail for him had to be fit for a king. King Bee.

Aint nothing but a Gin Thang

Recipe by Karissa Brower

Ingredients:

• 1.5 Oz Indoggo gin
• . 25 agave syrup
• 1.5 Oz jalapeño limeade (trader Joe's)
• Can substitute lime juice and fresh muddle jalapeños
• 1.0 Oz egg whites for foam
• 1 and a half to 2 decent size strawberries chopped and muddled
• 3 basil leaves muddled

Preparation:

Add all ingredients to shaker without ice

Muddle basil and strawberry thoroughly

Shake, then add ice and shake again.

Double Strain into coupe glass

Add green food dye if desired to make the shape of a cannabis leaf

Garnish:

Basil leaf and slice of strawberry

Glassware:

Coupe glass

Cocktail Inspiration:

Being inspired by the strawberry flavors of indoggo gin and coming into summer I was inspired to create a limeade but with a slight kick of jalapeño in it. A refreshing summertime sipper that is sure to please even the most discerning cocktail enthusiasts.

The name was inspired by the song that initially introduced me to snoop doggs music, " ain't nothing but a g Thang"

Summertime in Long Beach

Recipe by Anne Marie Conroy

Ingredients:

• 2oz Indiggo Gin
• 1/2oz Veil Pear Vodka
• 2oz sweet/sour
• 2oz simply lemonade
• 1tsp Monin Blackberry syrup
• 1 tsp Monin Pomegranate syrup
• 2 tap Monin Peach syrup
• 1/6 slice of lime
• 1/6 slice of orange
• 1 maraschino cherry

Preparation:

Muddle orange,cherry and lime in a tumbler with a few ice cubes

Add all 3 Monin syrups

Add 2oz simply lemonade

Add 2oz sweet/sour

Add 1/2oz veil pear vodka

Add 2oz Indiggo gin

Add more ice

Shake and strain over fresh ice in a pint glass

Garnish:

None

Glassware:

Pint glass

Cocktail Inspiration:

The beautiful weather and all around good times that summertime in long beach offers.

The photo includes all of my entries.

The drink on the far right is summertime in long beach.

Tidal wave

Recipe by Anne Marie Conroy

Ingredients:

• 2oz Indiggo gin
• 1/2oz soho lychee liqour
• 1/2oz Blue Caracas
• 2oz sweet/sour
• Turquoise food grade drink shimmer

Preparation:

In a tumbler add ice

2oz indiggo gin

1/2 oz lychee liqour

1/2oz blue Caracao

1/4tsp turquoise shimmer

Shake and pour into a bucket glass

Garnish:

None

Glassware:

Bucket glass

Cocktail Inspiration:

The great ocean that hugs the shore of long beach CA

Bloos kloos

Recipe by Sarah Karson

Ingredients:

• 1oz indoggo
• 1/4 cup frozen blueberries
• 1.5oz blueberry/lavender syrup (we use Wood Stove Kitchen)
• Minute Maid lemonade

Preparation:

Combine all ingredients into a shaker with ice, reserving the blueberries for garnishing. Shake to combine and chill, pour into a chilled rocks glass. Top with frozen blueberries and enjoy!

Garnish:

Frozen blueberries.

Glassware:

Rocks glass

Cocktail Inspiration:

Much like the strain this drink draws it's inspiration from, this drink is a heavy hitter. Strong enough that a few will get you there, but mellow enough to be the boss everywhere.

Thank Me Later

Recipe by Tiara Miles-Bolden

Ingredients:

• 2 oz Indoggo
• 2 squirts of lemon juice
• 1.5 oz Strawberry Margarita Mix (Jose Quervo brand)
• 1.5 oz Tropicana Carribean Sunset
• .5 oz grenadine

Preparation:

Buy items and cut fruit garnishes

Garnish:

Strawberry and Orange

Glassware:

Hurricane

Cocktail Inspiration:

My inspiration for this drink is gin haters. I have served thousands of customers and I can count on both hands how many ONLY gin drinks that I have made. Gin lovers love to taste their gin and most Gin haters said they don't like Gin because of the taste of pine "juniper". I wanted to create something that could change their mind about Gin. I served this drink at a party to the people who said who said they didn't like Gin. I told them when I handed them the cup to thank me later, guess what, they loved the drink and even doubled back for more.

The Dogg Whistle

Recipe by Alex Koblan

Ingredients:

• 2 ounces Indoggo Gin
• 1 ounce strawberry syrup
• 1 ounce pineapple juice
• 0.5 ounces lemon juice
• 6-8 basil leaves
• 2 slices of jalapeño

Preparation:

-Add basil leaves and jalapeño slices to tin

- Lightly muddle

- Add Indoggo Gin, purée, and juices to tin

- Add cubed ice and shake 12-15 seconds, until tin frosts

- Place 6-8 basil leaves in the bottom of glass

- Double strain into Collins glass

- Pack glass with crushed ice

- Sip to your hearts content

Garnish:

Two clipped basil leaves and a pineapple roll on a pick

Glassware:

Collins

Cocktail Inspiration:

Need a spicy little sipper to get through the dogg days of summer? This drink will be the perfect pairing featuring flavors of pineapple, lemon, and jalapeño. Strawberry purée acts to accentuate the fresh and fruity strawberry notes highlighted in the Indoggo Gin itself. And you know there has to be some herb involved - get green by shaking in some fresh basil. Lay back like the OG you are and enjoy a sip of this refreshingly modern take on a gin and juice.

Sweater Bikini

Recipe by Michael Vander Horn

Ingredients:

• 1 oz Indoggo Gin
• 1 oz Shipwrecked Coconut Rum
• 3/4 oz Lime Juice
• 3/4 oz Cinnamon Simple Syrup (1:1)
• 1/4 oz Cream of Coconut
• Absinthe Rinse

Preparation:

Rinse a chilled Nick and Nora glass with Absinthe and set aside. Add all ingredients to a shaker tin and long dry shake. Add ice, shake until well-chilled. Strain into Nick and Nora glass

Garnish:

Grated Nutmeg

Glassware:

Nick and Nora

Cocktail Inspiration:

As a full time resident of the Jersey Shore, I am always caught between the feelings and vibe of summertime fun and excitement and the comfort and warmth of home. The Sweater Bikini cocktail captures the balance between the two, exemplifying in its simplicity the two worlds I live in. The strawberry coconut and lime all dance on the pallete in promise of summer fun and tropic excitement, while the cinnamon, nutmeg, absinthe and cream balances with the coziness of home in any season to create a feeling of complete welcome, from the first sip that sparks thoughts of sunny beaches to the last that evokes the comforts of home. The nutmeg and absinthe instantly hit your nose, almost promising an eggnog-esque drink with the cream on top, but the first sip disabuses you of that notion as soon as the lime and coconut hits the tongue. The split base allows the strawberry of Indoggo to intertwine with the lime and the coconut, while the cinnamon syrup brings you right back home after your day trip to the beaches. Perfect for the duality of those who live and work where most only visit and play.

The Pimp's Cup

Recipe by Taylor Lax

Ingredients:

• 1 oz Indoggo Gin
• .75 Martini Fiero coconut oil washed
• .5 blue Curacao
• .25 Lemon Grass simple
• .5 fresh lemon juice
• Top with 3 oz Q Mixer ginger ale

Preparation:

resubmitted with ingredient instructions

lemon grass simple

2 stalks of lemon grass finely chopped

1 cup sugar

1 cup water

Bring water to a boil with lemon grass , add sugar.

Once sugar has dissolved take off heat and cover till cooled.

Strain out lemon grass and store in fridge till needed

Coconut oil washed Martini Fiero

1 cup Martini Fiero

1 tablespoon melted coconut oil

Give a strong shake and putt in fridge till oil is solid and strain out oil and store Fiero in fridge till needed.

Cocktail prep

Putt all ingredients into a tin minus ginger beer and give a quick shake.

Pour 3 oz of ginger ale on tin, swirl to incorporate and pour into Collins glass with cucumber ribbon.

Garnish with cannabis leaf and strawberry

Garnish:

Cucumber ribbon, cannabis leaf and strawberry

Glassware:

Collins

Cocktail Inspiration:

After trying the Indoggo, my first thought was to incorporate it with the classic Pimms cup. It's an old school cocktail that has always been a favorite of mine during the warmer months. With strawberry gin as the base, I found myself landing on notes of refreshing lemongrass and coconut. This paired well with the sweet, crisp flavors of orange and ginger that also played a part in this cocktail variation.

Inspired by Snoop's branding, the Pimp's Cup is represented with a cannabis leaf garnish, and a bold color that's sure to make you say after the first sip, "Fo shizzle my nizzle."

Dogg Royale

Recipe by Richard Elgar

Ingredients:

• 1.5 oz Indoggo gin
• 0.5 oz black raspberry liqueur
• 0.5 oz orange liqueur
• 0.5 oz freshly squeezed lemon juice
• 0.5 oz simple syrup
• 2.0 oz sparkling wine

Preparation:

Shake first five ingredients with ice. Strain into glass over ice. Top with sparkling wine and stir gently before garnishing.

Garnish:

A blackberry and a sprig of mint

Glassware:

Double old fashioned.

Cocktail Inspiration:

Obviously the song Gin and Juice inspired the ingredients. But Snoop Dogg is rap royalty. It needed poshing up, with something that is influenced by both a French 75 and a Kir Royale. It's also smooth drinking and accessible, much like the music that Snoop has personified over the years. I still can't believe that he was 22 when Gin and Juice was released.

Cali 75

Recipe by Donavan Williams

Ingredients:

• 2 parts INDOGGO Gin
• 0.25 parts raspberry simple syrup*
• 0.75 parts fresh lemon juice
• Club Soda Float
• *raspberry syrup recipe: add equal parts water and granulated sugar with 6 Oz of fresh raspberries. Cook on medium low for approximately 15 minutes. Strain pulp and refrigerate for up to 1 week.

Preparation:

Add all ingredients except club soda to shaker, and shake for 3-5 seconds (to dilute and mix). Double strain into rocks glass over ice. Top with Club Soda.

Garnish:

Speared raspberry

Glassware:

Rocks glass

Cocktail Inspiration:

The Cali 75 is a rift on the French 75. The sweeter notes of INDOGGO gin called for a variation of simple syrup to compliment it. Fresh squeezed lemon juice is necessary to add an element of intrigue to the sipper's palate.

The choice of whether to use champagne or club soda was difficult, but ultimately club soda was the better option so the balance of the cocktail would not be thrown off.

The name is to honor the birthplace of this spirit's creator and namesake!

Sandy stiletto

Recipe by Maral Merzoian

Ingredients:

• 1oz of sour mix , agave, 1 1/2 Indogo, 4/5 mint leave muddled , strawberry muddled, mango white claw

Preparation:

Muddle mint and strawberry with agave well. Add sweet and sour mix along with gin. shake well with ice and serve in a tall tulip glass. Top it off with white claw of choice. (Bartenders choice mango white claw.) garnish with mint flower and strawberry slice.

Garnish:

Mint flower and strawberry slice

Glassware:

Tulip glass / tall glass

Cocktail Inspiration:

My love for mixology is my inspiration.

Palmdizzle

Recipe by Jake Bacino

Ingredients:

• 6 Raspberries
• 1 ounce Simple Syrup
• 1 1/2 ounce INDOGGO Gin
• 1/2 ounce Raspberry Vodka
• 2 ounces Lemonade
• 3 ounces Unsweetened Tea
• 1 ounce Lemon Juice
• 1 ounce Strawberry Purée
• Lemon peel
• Sugar

Preparation:

GARNISHMENT:

Dip 3 raspberries into 1/2 ounce of lemon juice. Skewer the raspberries, sprinkle sugar on them and twist the lemon peel around the raspberries

COCKTAIL:

Take 3 Raspberries and 1 ounce simple syrup in a cocktail shaker. Muddle. Add ice. Follow with 1 1/2 ounce INDOGGO gin, 1/2 ounce Raspberry Vodka(I used Skyy), 2 ounces of Lemonade, 3 ounces of unsweetened tea, 1/2 ounce of fresh Lemon juice and 1 Strawberry purée. Shake the mixture. Fill a pint glass with ice. Double strain shaker into pint glass. Place garnishment on top and enjoy!

Garnish:

Lemon sugar raspberries and lemon peel

Glassware:

Pint

Cocktail Inspiration:

I got the inspiration from the classic Arnold Palmer, one of my favorite drinks. With summer here I wanted to make a nice refreshing drink, that people could enjoy poolside, on the beach or on a hot summer day.

Tipsy T-Roy

Recipe by Troy Mcglotten Jr

Ingredients:

• Indoggo
• Pineapple Sunkist
• Strawberry’s
• Apple
• Mango
• Tajin Seasoning

Preparation:

Rub Cut apple on rim of glass then rub glass

In Tajin seasoning. Put one ounce of strawberries in

The blender pour blended strawberries in the glass, then fill the rest of the way with ice. Pour two ounces indoggo and two ounces Sunkist pineapple juice. Peel about two inches off of the Mango and two inches off of the Apple. Skewer through a strawberry fold mango and apple peel, then skewer through Apple and Mango

Peel put in the glass and enjoy. Drink responsibly

Garnish:

Strawberry, Apple peel and mango peel

Glassware:

Wine Glass

Cocktail Inspiration:

My desire to create inspired me. I love what I do.

BMF (Baddest Mutha Fucka)

Recipe by Kiera Willis

Ingredients:

• 1.25 oz Indoggo
• 1 oz Summer Citrus Ciroc
• 0.75 oz Jameson
• 2 oz Kern's Guava Nectar
• 2 oz Canada Dry Ginger Ale

Preparation:

1. Fill cup with ice

2. Put a little ice in shaker

3. Pour Indoggo, Ciroc, and Jameson

4. Shake

5. Pour about 2 oz of Kern's Guava Nectar

6. Stir

7. Pour in glass

8. Top with about 2 oz of Canada Dry Ginger Ale

9. Stir (just a little)

10. Enjoy!!

Garnish:

None

Glassware:

Corkcicle Whiskey Wedge Glass

Cocktail Inspiration:

My inspiration for this cocktail originated from the BMF shot I created in honor of Jorge Masvidal when he fought in UFC 261. For the main event I had the BMF shot vs The Nigerian Nightmare shot. Since Masvidal was named the baddest mother fucker and is from Florida, I turned this shot into a cocktail by adding a touch of guava to give that feel of relaxing on a Miami beach.

Smokin’ On

Recipe by Michael Vander Horn

Ingredients:

• 1 oz Indoggo Gin
• 1 oz Los Vecinos Espadin Mezcal
• 3/4 oz Strawberry Infused Campari
• 3/4 oz Smoked Pepper Infused Lillet Blanc
• Orange Oil
• Smoked Rosemary, Weed and Peppercorns

Preparation:

Spritz orange bitters on a pile of of dried rosemary, peppercorns and weed on a hot plate and set on fire. Cover glass and rosemary to let smokey flavor infuse. Combine liquid ingredients into a mixing glass with large ice cube and stir. Remove smoked rocks glass and add an ice cube to . Pour liquid over ice cube into the smoked rocks glass. Spritz orange oil. Serve with a fresh sprig of rosemary.

Garnish:

Rosemary, orange oil

Glassware:

Rocks Glass

Cocktail Inspiration:

I knew when I first tasted the Indoggo Gin that I wanted to make a Negroni riff. Negronis are one of my favorite cocktails, and I love using Mezcal with gin and Lillet Blanc substituted for vermouth, but that combination yields a bitter, smokey drink that is more like an overly complicated ex you can only handle in small doses. With Indoggo Gin, and doubling down on the strawberry with the infused Campari, adding the herbs and pepper flavors turns this cocktail into a brilliantly complex affair with the smokin’ hottie next door. The bitterness and bite are still there, but layered undernearth the sweetness of strawberries, the orange and herbal smoke take turns to tame the tenacity of the stronger flavors. This cocktail came out especially well-balanced, to my slight surprise, and served over a block of ice, it becomes a refreshing escape from the traditional Negroni while still paying homage to its roots.

The Next Level

Recipe by Jeremy Simpson

Ingredients:

• 1.5oz (45ml) Indoggo Gin
• 0.5oz (15ml) Green Chartreuse
• 0.75oz (22.5ml) Fresh Lime Juice
• 0.75oz (22.5ml) Vanilla & Sage Syrup
• 1 Egg White

Preparation:

Add all ingredients to a shaker tin. Dry shake ingredients for approximately 30 seconds. Then, add 1 large cube of ice and shake ingredients once more. Strain the cocktail over 1 large cube of ice in an old fashioned/rocks glass. Double strain if preferred/necessary. No garnish necessary.

*Vanilla & Sage Syrup Recipe

1 cup Sugar

1 cup Water

1-2 tsp Vanilla Extract

8-10 Sage Leaves

Add sugar and water to a pan and heat over a medium-low heat. Stir until sugar is dissolved. Add remaining ingredients to mixture and bring to a boil. Allow ingredients to simmer for about 3 minutes. Remove mixture from heat and remove the sage leaves. Allow syrup to cool and store in the refrigerator.

Garnish:

No garnish necessary

Glassware:

Old Fashioned/Rocks Glass

Cocktail Inspiration:

The inspiration for this cocktail came from a few key points. The ingredients had to be easily accessible, there had to be a culinary inspiration, it had to encompass the California culture and it had to have Chartreuse. This cocktail highlights Indoggo Gin by pairing its strawberry flavor profile with the herbal characteristics of Green Chartreuse and classic combinations of Lime and Vanilla. I chose to make this a sour variation as I felt it was the best way to showcase multiple flavors in a harmonious manner. While this cocktail is simple in its structure, it also has a forward-thinking interpretation, thus paying homage to the ways of the major California cities while still remaining approachable much like the suburbs. Please enjoy this refreshing take on a timely classic. Please enjoy, The Next Level.

Strawberry Kush

Recipe by Sophia Bahhur

Ingredients:

• 2 Oz Indoggo Gin
• 1 Oz lemon juice
• 1 Oz rose water syrup*
• 1 Oz strawberry mixer syrup
• Fresh strawberries and mint for muddling and garnish
• Top with club soda
• *Rose Water Syrup Recipe
• 1 cup sugar
• 1 cup water
• 1 tsp rose water
• Bring to a boil then cool

Preparation:

Muddle fresh strawberry and mint (to your liking) with gin

Add remaining ingredients

Shake and strain in glass with ice

Top with club soda

Garnish with fresh strawberry and mint

Garnish:

Strawberry and mint

Glassware:

10 Oz cocktail glass

Cocktail Inspiration:

We have a signature cocktail called Rosewater Gin. This is a spin-off using Indoggo and fresh strawberries and mint. Gin is a popular spirit in Mediterranean cuisine so Indoggo is a great compliment to our spirits selection and signature cocktail lineup!

Dogg Park Swizzle

Recipe by Suzy Tweten

Ingredients:

• 2 ounces INDOGGO
• 3/4 ounce lime juice
• 3/4 ounce strawberry black pepper syrup
• One strawberry, chopped
• 6-8 mint leaves
• Peychaud’s bitters

Preparation:

Place mint leaves and strawberry pieces in bottom of glass with syrup. Press gently and then add Gin and Juice.

Fill glass with pebble ice. Using a swizzle stick or barspoon, swizzle up and down to mix and chill.

Fo rizzle, drizzle 4-5 dashes of bitters on top. Add a bit more ice and garnish with spanked fresh mint.

Garnish:

Fresh mint

Glassware:

Collins

Cocktail Inspiration:

The Doggfather has been part of my soul for 30 years, so this is my ode to Snoop.

I wanted to create a refreshing drink that highlighted both the fruit notes and peppery juniper finish in INDOGGO’s flavor profile. Not only did the Dogg Park Swizzle achieve this, but I got to spit some verse with the word Swizzle. ;) (see my Insta post 6/7/21 @spiritedshaker).

Buzzed Bunny

Recipe by Emile Tipton

Ingredients:

• 2 oz of indoggo gin
• .25 oz of house made sage simple syrup
• 1 oz house made sour
• .25 oz fresh lemon juice
• .75 ounces farm fresh egg white
• With
• Topped with old forester hummingbird bitters
• House made sour:
• 8 ounces freshly squeezed lime juice
• 8 ounces freshly squeezed lemon juice
• 11 ounces of simple syrup
• Mix all ingredients together
• House made sage syrup:
• Take a pot fill with water and bring to a boil
• Use a handful of sage leaves and Blanche for about 10-15 seconds for the leaves to turn bright green.
• Then transfer ice bath, and discard the stems.
• Then blend the sage leaves with house made simple syrup, which is equal parts sugar and water.
• Let mixture sit for a minimum of 4 hours.
• Then strain and bottle.

Preparation:

Pour indoggo gin, sage simple syrup, sour, lemon juice and fresh egg white in cocktail shaker and dry shake till egg white is frothy.

Add ice to cocktail shaker and shake again.

Strain into a coupe and let the egg white separate to create a top layer on the cocktail.

Then drop 6 drops of old forester hummingbird bitters on top and place an orchid flower petal on the opposite side of the bitters.

Garnish:

6 drops of old forester hummingbird bitters and an orchid flower petal.

Glassware:

Mini coupe

Cocktail Inspiration:

This cocktail was inspired by spring time and our bosses farm fresh ingredients. We made this a cocktail special around Easter and it reminded us of the strawberry bon bon candies grandma would always have around.

High Tea

Recipe by Chris Parish

Ingredients:

• 1oz / 30ml Indoggo gin
• 1oz / 30ml Humboldt’s Finest
• .5oz / 15ml Licor 43
• .25oz / 7,5ml sloe gin
• 1oz / 30ml fresh lemon juice
• .5oz / 15ml lavender earl grey syrup
• 1 egg white

Preparation:

Add all ingredients to shaker and dry shake for 1 minute. Add ice and shake again for 15 seconds. Strain into glass.

Garnish:

Dehydrated lemon wheel

Glassware:

Coupe

Cocktail Inspiration:

What happens when you combine Indoggo gin from Snoop Dogg, hemp infused vodka, and tea?

This elegant blend of gin, vodka, sloe gin, lemon, and earl grey syrup just embodies the finer things in life. No doubt the Doggfather himself would be thrilled to imbibe in this afternoon delight…perhaps around 4:20?

When you graduate from gin & juice, you are ready for some “high tea”.

Drink It Like It's Hot

Recipe by Tim Weigel

Ingredients:

• 3 dashes Scrappys Firewater Bitters
• 0.25 oz lime juice
• 0.75 oz basil syrup
• 1 oz cucumber juice
• 2 oz Indoggo gin
• Top with Fever Tree Yuzu/Lime soda water

Preparation:

Build all ingredients over ice in a highball glass and stir. Garnish with strawberry, cucumber slice, and Thai chili

Garnish:

strawberry, cucumber slice, and Thai chili

Glassware:

Highball

Cocktail Inspiration:

Snoop's song, "Drop It Like It's Hot" serves as inspiration for this cocktail. The lyrics reflect my bartending mantra of "keeping it cool" no matter the situation. Even at the busiest moments of bar service I firmly believe it is important to remain calm so you can be as efficient as possible, conduct quality service, and have a long lasting bar career. In the chorus of "Drop It Like It's Hot", Snoop goes through several situations where he plays it cool and it flows so perfectly with the sweet background track.

Typically spicy cocktails are reserved for agave based spirits but the strawberry flavor within Indoggo flows with the spiciness, pairs with the cooling characteristics of the cucumber, and herbally influenced basil syrup. Citrus notes of yuzu and lime round out the brightness of the vibrant green colors. "So if the spiciness tries to get at you, drink it like it's hot!"

Spicy Mariposa

Recipe by Alex Valencia

Ingredients:

• 2oz Indoggo Gin
• .75oz Lemon Juice
• .75oz Simple Syrup
• .50oz Serrano Pepper infused Cointreau Liqueur
• 8-10 Cilantro Leaves.

Preparation:

Add all the ingredients in the shaker, add ice and shake, double strain and serve up.

*SERRANO INFUSED COINTREAU LIQUEUR

Chop 10 Serrano Peppers (Discard the seeds) and infused for 1 hour with 500ml of Cointreau. Strain and use it.

Garnish:

Eatable Butterfly and Dry Chilly pepper

Glassware:

Cocktail Glass or Maria Antonietta Coupe

Cocktail Inspiration:

It is a hot day (90 degrees ) in NYC, so I was working on my recipes and this is just an excellent combination of the city+ the aromas around me.

This is a cocktail that I can drink over and over again.

Strawberries and Pepper mix very well, pepper and cilantro combine too.

Cool honey lemonade

Recipe by Chelsea David

Ingredients:

• Fresh lemons cucumbers and honey cane sugar syrup splash of soda and Indoggo gin.

Preparation:

Muddel fourr cucumber slices with eight he spoon and a half of honey then add four lemon wedges to squirts of cane sugar syrup is after muddled then add the splash of soda and ice shake those ingredients together in a separate glass chill before pouring in your one and a half ounce of Indoggo gin And finally pour in the ingredients from your shaker over it

Garnish:

Fresh cucumber

Glassware:

Rocks glass

Cocktail Inspiration:

Inspiration or this came from after gotten on a hot day sitting on the patio for dinner and enjoying a nice fresh squeeze lemonade with a little spin on it

Pan's Cocktail

Recipe by Shih Tseng

Ingredients:

• 1 Egg (Egg White)
• 1 oz Kiwi Syrup
• 1 oz Lime Juice
• .5 oz Green Chartreuse
• 2 oz Indoggo Gin
• Angostura Bitters (Garnish)

Preparation:

Kiwi Syrup - 1:1 Ratio of Kiwi Perfect Puree to Enriched Simple Syrup

Enriched Simple Syrup - 3:2 Ratio of Sugar to Water (Ex* 300g Sugar : 200g Water)

Add all ingredients besides the bitters into a tin.

Dry shake first to give the egg white a little more head upon completion

Add ice and shake again

Double strain with Hawthorne Strainer and a Coco Strainer into glass to get rid of kiwi seeds and excess bubbles

Add drops of Angostura on top of the foam and use a pick to create the hearts design or any design you wish.

Garnish:

Angostura Bitters on the Egg White to give an aromatic touch and design

Glassware:

Nick and Nora

Cocktail Inspiration:

When I was growing up, my mom would buy strawberry kiwi yogurts or gogurts and that would usually be something we have as a snack or for breakfast.

I really wanted to create something similar to remind me of that time during childhood, and so I named the cocktail after Peter Pan. It was a story I loved as a kid and because it was about a child that never wanted to grow up. Not only that, the drink is green as well.

“One, two, three and to the four”

Recipe by Zev Glesta

Ingredients:

• .5 oz Lillet rose
• .5 oz Dolin blanc vermouth
• 1 oz Indoggo Gin
• 1 oz strawberry infused campari*
• Method:
• -Stir all ingredients
• -Strain into etched rocks glass over large ice cube
• -Garnish with lemon twist and strawberry slice

Preparation:

*strawberry infused campari

-Place 50 grams of dehydrated strawberry’s

Into a container with 750 ml campari

-Store over night (minimum 24 hrs/maximum 48 hrs)

-Fine strain liquid back into the campari bottle.

Ready to use!

Garnish:

Strawberry sliced vertically and a decorative lemon twist

Glassware:

Etched rocks glass

Cocktail Inspiration:

“One, two, three and to the four” came to me while making the drink. Four ingredients total that rhyme with such harmony and go down just as well.

I believe adding bitter and sweet notes to the strawberry forward Indoggo creates a wonderful balance of flavors. I used Blanc vermouth and Lillet as herbal sweetness while the strawberry campari adds a wonderful bitter strawberry burst of flavor. This summery take on a Negroni is like biting into a strawberry field.

Papaya Dogg

Recipe by Zev Glesta

Ingredients:

• Strawberry gimlet:
• 3/4 oz Strawberry-Hop*
• 3/4 oz lime
• 1.5 oz Indoggo gin
• + flash blend with 1 cup of Ice
• Papaya/mango gimlet:
• 1/2 Tbsp sour cream
• .5 oz lime juice
• 1.5 oz Indoggo gin
• 3 oz Papaya/mango purée**
• + flash blend 1 cup of Ice
• ~Layer and combine both mixes in a large snifter or hurricane glass
• ~Garnish with strawberry, passion fruit flower and lime wheel

Preparation:

*Strawberry-Hop

- 1 lb strawberry’s (greens removed and sliced thin)

- 8 oz sugar (by volume)

- 1 tsp of lemon zest

- 8 oz water (by volume)

- 1 oz lemon juice

- 8 El Dorado hop pellets

*combine strawberries, sugar, hops and zest in a sauce pan (not over heat)

* mix thoroughly and let sit for 15 mins

* add water and bring to a boil then bring to a simmer

* reduce by half and add lemon juice

* double strain into a container and let cool

* ready to use (will keep in fridge for 1 month)

Papaya/Mango purée:

1 papaya (2-3 lbs)

1 large mango

* remove flesh from both fruit and place in a blender

* blend until completely smooth

* purée will keep for 4 days

Garnish:

Fanned out strawberry, lime wheel and edible flowers

Glassware:

Large snifter/balloon or hurricane glass

Cocktail Inspiration:

The “Papaya Dogg” is a playful remix on the classic “Miami Vice”. The “Papaya Dogg” uses two different gimlet variations: one citrusy, hoppy (El Dorado) and one strawberry forward. Strawberry and hops make for a wonderful and fragrant cocktail. The papaya-mango daiquiri is creamy and tropical with a beautiful strawberry balance from Indoggo. If the name sounds familiar, it’s because you’ve been to New York were the well-know Papaya Dog restaurants can be found. They’re known for pairing a papaya drink and hot dog, a famously unique duo (just like this mash up).

I like to think the “Papaya Dogg” sampled a great track and then made an incredible remix with Indoggo as the lead. East coast and

West coast: well represented and harmonized

This Cup Stayin' Up

Recipe by Rachel Corbitt

Ingredients:

• 2 oz Indoggo Gin
• 2 oz pineapple juice
• ¾ oz lime juice
• ¾ oz strawberry-basil syrup*
• ½ oz Velvet Falernum rum liqueur
• ¼ oz Peychaud’s bitters (to float)

Preparation:

Add basil leaves to the bottom of a pilsner glass (a highball glass also works) and fill the glass to the top with pebble or crushed ice. Shake everything but the bitters in a shaker to combine (no ice), then add the mixture to the glass. Using a swizzle stick (or a barspoon), swizzle/stir the cocktail-ice mixture to chill until the glass starts to get frosty, but try not to disturb the basil at the bottom. Add more ice if needed to fill the glass. Top with the Peychaud’s float. Garnish with a strawberry, basil leaves, and a pineapple frond braid. Feel free to stir in the float before drinking (which is what I do), or save it for a bitter kick at the end.

*Strawberry-Basil Syrup: 1c thinly sliced strawberries + ½ c sugar + ¼ c water + LOTS of basil (I used 12 giant leaves). Put everything in a pot over heat, stir and muddle the strawberries and basil, and simmer & stir for 5 minutes. Cool uncovered. Strain out the solids using a fine mesh strainer.

Garnish:

Strawberry, basil leaves, and a pineapple frond braid

Glassware:

Pilsner glass (a highball glass is also okay)

Cocktail Inspiration:

Lately for me, laying back and having a good time involves a tiki-style cocktail (closing my eyes, taking a sip, and pretending I’m not sitting on a gray couch in a tiny apartment in Minnesota).

I wanted to create a cocktail with gin and juice to honor that iconic 90’s hit. This drink is prepared as a swizzle since Snoop Dogg is the man behind the “-izzle” phenomenon. We’ve got falernum and pineapple juice for those summer tiki vibes, some fresh basil so we don’t miss out on that classic combo with strawberry, and a bitter float to balance the sweetness. For the garnish, I used braided pineapple frond strands as a tribute to the hip hop legend’s signature braids. So good, you won’t be putting this cup down.

MFin' Hustla

Recipe by Tara Gillum

Ingredients:

• 2 oz of Indoggo Strawberry Infused Gin
• 1 oz fresh squeezed grapefruit juice
• 1 oz house made gilded simple syrup
• Brut Champagne

Preparation:

To create the gilded syrup add 1 cup of water, 2 cups of sugar, 1 teaspoon of gold edible luster dust, and 6 -1.5 inch edible 24 carat gold leaf squares. Cook the ingredients on medium heat until there is almost a boil and gold leaf has completely incorporated into the syrup.

Fresh squeeze the juice of half of a grapefruit.

In a glass cocktail mixing glass add one large ice cube.

pour over the ice the Indoggo Strawberry Infused Gin, Grapefruit juice, and gilded simple syrup and give it a nice stir to chill the ingredients and then strain into the champagne saucer. Top with a chilled Brut Champagne or sparkling wine.

Garnish:

N/A

Glassware:

Champagne Saucer

Cocktail Inspiration:

Of course when I approached this song, I thought about not only Snoop Dogg himself, but his music. I turned on "Doggystyle" and searched for inspiration. We all know "Gin and Juice" and of course there is a little love for that song with the grapefruit juice, but the real star of this cocktail is "G'z and Hustlaz". He talks about girls riding in his '78, so that spoke to me and made me decide to make a French 75. I needed a drink to be as sexy as the ladies that would have been riding in that car with Snoop, covered in gold and glistening. I had an entire music video in my head while I created the shimmering concoction.

Bluemin

Recipe by Michael Vander Horn

Ingredients:

• 1 oz Indoggo Gin
• 1 oz Bombay Sapphire Gin
• 1/2 oz green chartruse
• 1/2 oz blue curacao
• 3/4 oz pineapple juice
• 1/2 oz lime juice
• 1/2 oz orgeat
• Muddled mint
• Tiki Bitters
• Club Soda

Preparation:

Muddle mint in a shaker tin. Add Indoggo, Bombay Sapphire, Green Chartruse, pineapple, lime and orgeat and shake with ice. Double strain into a clear glass over crushed ice. Add club soda slowly. Top with more crushed ice and 4 dashes of tiki bitters. Add blue curaco over top.

Garnish:

Mint and dried Orchid

Glassware:

Irish Coffee Mug

Cocktail Inspiration:

Two of my favorite parts of the cocktail world are Gin and Tiki, and Indoggo Gin lends itself easily to the combination of the two. The green chartruse adds an herbaciousness, and a fair amount of proof, to the cocktail, and the blue curacao brings the beautiful hue thats been trending on Instagram lately, with brilliant results. Lime, pineapple, mint and orgeat come together as tiki staples that play nicely with the fruity and herbacious spirits. Topped off with club soda, a mint garnish, and the last flower that fell off of my orchid when i moved it to take pictures, this cocktail is Bluemin with flowers and flavor!

The Dogg Collins

Recipe by Joshua Brooks

Ingredients:

• 1.5oz INDOGGO gin
• .5oz Black Pepper Syrup*
• .25oz Balsamic Vinegar (Modena D.O.C.)
• ----------
• Black Pepper Syrup:
• -1 tbsp freshly ground black pepper
• -8oz white sugar
• -8oz water
• Combine in saucepan over medium-low heat until sugar is fully melted, simmer for 5 minutes. Remove from heat, cool, and strain off pepper chunks.

Preparation:

Add all ingredients to shaker tin, along with 3 frozen strawberries and 3 ice cubes. Shake and strain into collins glass. Top with soda water until glass is 3/4 full. Fill remainder of glass with ice. Garnish with fresh basil and a lemon wheel.

Garnish:

Fresh basil and a lemon wheel

Glassware:

10oz-12oz Collins

Cocktail Inspiration:

I love the intersection of science and simplicity. My goal is always to engineer a drink to be great. Accidentally making a good drink doesn't happen in my bar.

Elements were combined that showcase and enhance INDOGGO gin without stepping on its toes. Balsamic vinegar adds a touch of tartness to balance the syrup, the fresh basil accentuates the herbaceous gin, the lemon highlights the lovely bright citrus notes of INDOGGO, and the combination of black pepper syrup and strawberries pull some amazing food science magic together.

The Dogg Collins is more than the sum of its parts, and every part is designed to compliment the beautiful flavor profile of INDOGGO gin.

Snoop Gold

Recipe by Raul Guzman

Ingredients:

• Indoggo 2 oz
• Ancho Reyes 3/4 oz
• Mix Turmeric and Ginger juice 1 1/2 oz
• Butterfly Pea Syrup 1 oz
• Lime and lemon juice 3/4 oz
• Peychaud bitter 1 spray

Preparation:

Shake and fine strained all the ingredientes but only the butterfly syrup pour in the Botton of the glass.

Garnish:

Ginger candy, lemon wheel, mint sprig, gold powder rim

Glassware:

Highball

Cocktail Inspiration:

Inspired by the one and only mister D O double G!

This cocktail with a lot of style and blinbling! contains flavors and aromas characteristic of the long beach california. Thank for the competition and this AMAZING product!

Always INDOGGO Never outdoggo!

CHeers!???

Speak Softly

Recipe by Tim Weigel

Ingredients:

• 0.25 oz lime juice
• 4 large basil leaves (lightly muddled)
• 0.25 oz Giffard Vanille de Madagascar liqueur
• 1 oz Italicus liqueur
• 2 oz Indoggo gin
• 1 oz Moet Chandon brut

Preparation:

Lightly muddle the basil, add remaining ingredients to the mixing tin (except Chandon brut) with ice and shake. Add the Moet Chandon brut and double strain into a chilled coupe. Clip on a basil sprig to the glass rim.

Garnish:

Basil sprig

Glassware:

Coupe

Cocktail Inspiration:

Snoop is known for his soft voice and calm demeanor. But even though his voice is soft he is a able to be an eloquent and impactful rapper. This cocktail is meant to emulate Snoops quite demeanor. The ingredients include subtle notes of citrus, herbal, bubbles, and luscious fruit that come together in a delicious cocktail.

baked berries

Recipe by Sadiyyah Iddeen

Ingredients:

• 2 oz of indoggo gin, 3/4/ oz of fresh lemon juice, 1 oz of red basil simple syrup, 20 muddled charred blueberries.

Preparation:

I cooked and charred the blueberries over hit and muddles them in a glass, i steeped the red basil in hot water for 4 hours then made simple syrup, i fresh squeezed 2 lemons , add everything to a tin add ice to the tin shake for 30 sec, double strain the cocktail in a chilled footed sour glass. add basil for the garnish

Garnish:

basil leaf

Glassware:

chilled footed sour glass

Cocktail Inspiration:

i created this cocktail with ingredients from a community garden, i charred the blueberries to give the cocktail a smoky hint, i used fresh herbs because snoop loves herbs, and i love using fresh ingredients. i wanted to wow the judges with my creative use of ingredients.

Snoop Sunset

Recipe by Phillip Childers

Ingredients:

• 1.5oz Indoggo Gin
• .75oz lemon juice
• .75oz Strawberry simple syrup
• 2 dashes Peychauds bitters
• Champagne
• Collins glass, top with champagne , express lemon oils discard
• Strawberry syrup recipe- use half a pound of strawberries, cut up into quarters, put them in a pot with 1 cup of water, heat on stove and bring to just below boiling, take the pot off heat and let it rest for 30 minutes, stir in 1 cup of sugar and stir until sugar is dissolved. Strain the mixture through a fine steamer into a glass car with a lid saving only the liquid.

Preparation:

Add all the ingredients ( except the champagne) to a shaker, fill completely with ice and shake vigorously, strain into a Collins glass with fresh ice, top with champagne, and stir with a long spoon to incorporate ingredients. Squeeze and express lemon oils on top and discard lemon twist. Garnish with a fresh strawberry.

Garnish:

Lemon oils and a fresh strawberry

Glassware:

Collins glass

Cocktail Inspiration:

Where I live in Austin my apartment backs up to Lady Bird Lake. I usually work a lot of nights so when I’m not at work I really like to relax by the lake and watch the sunset. Texas sunsets offer lovely hues of colors. When I was working on creating this cocktail I thought the fruit component to Indoggo Gin would work well as a spritz style drink. I often like to double down on a fruit flavor so I added a strawberry syrup to my recipe. After making the drink I was immediately pulled back to a sunset I enjoyed a few days before and boom the drink got its name. Well I hope you have a crush on it because all my friends that had the pleasure to try it said it was crushable.

The Garden of Eve

Recipe by LAKISHA DUCREAY

Ingredients:

• 2 oz Strawberry INDOGGO
• 1oz Pineapple Juice
• 1oz Finest call Permergeante syrup
• 1/2 of lime squeezed
• Fruit for cocktail
• 2 whole Strawberries sliced in 4 pieces
• 3 whole blackberries
• 1lime wedge slice

Preparation:

Prep Martini glass with 4 pieces of dry ice pellets

Place all ingredients in shaker with ice. Shake for about 15 seconds. Then pour over dry ice add in sliced fruit below:

Add in

Slice 2 whole Strawberries cut into 4 pieces place in glass

3 whole blackberries

Cut 1 lime wedge

Garnish:

4 inch toothpick add 1 whole Strawberry, 1lime wedge, 1 blackberry

Glassware:

Martini Glass

Cocktail Inspiration:

I realized after coming home from bartending at events I would always bring home a full bottle of gin. So I created a cocktail called Twisted Sex and it was a hit! I had to ensure that the cocktail was cost effective, simple to make & taste exquisite.

Then Snoop came out with the Strawberry INDOGGO, and I said to myself this will definitely make the cocktail more flavorful. The Strawberry gin balanced right into the cocktail giving it a summer vibe.

cosmic dog

Recipe by marco montaguano

Ingredients:

• 1.- Indoggo Gin 1 1/2 oz
• 2.- Purple cosmic syrup 3/4 oz *
• 3.- Lemon Juice 3/4 oz
• 4.-Cocoa BItters
• 5.- Top Elderflower tonic soda 1 oz

Preparation:

Shake ingredients 1-4 with ice & strain into coupe with crystal clear ice chunk.top with elderflower soda.

Purple Cosmic Syrup:

Pineapple 250 gr, Coconut water infused butterfly pea flowers 250 ml, sugar 500 gr.

Garnish:

lemon peel manicure

Glassware:

vintage coupe

Cocktail Inspiration:

This cocktail is inspired in my childhood when i used to drink pineapple & strawberry juice with my family every summer so I'm showcasing those memories and my latin american background with pineapple, cocoa and this delicious gin with strawberries .

Laaaiiid Baaacccck

Recipe by Morgan Zuch

Ingredients:

• 1.5 oz Indoggo Gin
• 1 oz Calpico
• .5 oz Monin Yellow Passion Fruit
• .5 oz fresh lemon juice
• 5-6 mint leaves
• 1.5 oz Collective Project Mango Pineapple & Coconut Sparkling CBD Juice

Preparation:

Combine all ingredients except for sparkling CBD juice in a shaker tin. Add ice and shake vigorously for 10-15 seconds. Strain into a Collins/Highball glass. Add 1” ice cubes. Top with sparkling CBD juice. Garnish.

Garnish:

Large Mint Sprig. Edible Pansy.

Glassware:

~12 oz Highball/Collins

Cocktail Inspiration:

A few months ago, Indoggo Gin was released in the Tampa Bay market and our bar had an amazing night creating cocktails and grooving to Snoop Dogg’s greatest hits. It was our first actual event since before Covid. I felt like I had our first opportunity to create some new memories, an experience, and maybe even an escape for our guests. This particular cocktail was our biggest hit of the evening and remains on the menu today. I started with the OG gin and juice (gin, strawberry and pineapple) and wanted to bring the “laid back” vibe into an experience of this gin with an escape to a tropical paradise. For me, “Laaiid Baacckk” is on a white sandy beach with clear blue vast oceans, or even a sunny day poolside with a tropical cocktail (or two) in my hand. For that cocktail I envisioned the strawberry of Indoggo Gin combined with the lighter, slightly sweet coconut elements of Calpico and passion fruit. Mint leaves add balance and a touch of mango pineapple and coconut sparkling CBD juice for extra relaxation. I also strive to create cocktail experiences that are a form of artistry enjoyed by any generation, young and old, much like Snoop himself. This cocktail fits that by combining a few new ingredients with some familiar favorites that has proven to be a crowd pleaser.

Strawbizzle My Nizzle

Recipe by Morgan Coyne

Ingredients:

• 1.5 Oz Indoggo gin
• 1.5 Oz Pasteurized egg whites
• 3/4 Oz House Made Basil Simple Syrup
• .5 Oz St. Elder Liqueur
• .5 Oz Fresh lemon juice
• 4-5 Pieces of fresh strawberries & cucumbers
• 3-4 Pieces of fresh basil

Preparation:

-In your shaker Muddle the strawberries, cucumbers, & basil

-Add the rest of the ingredients and dry shake for 20 seconds

-Add ice and shake!

-Double strain into a coupe glass

-Take your pot leaf stencil and place it over the cocktail, & shake the cbd powder on top of the drink

Garnish:

CBD Powder Pot Leaf

Glassware:

Coupe Glass

Cocktail Inspiration:

I’m from South Carolina & it’s HOT here! So obviously my first thought is something refreshing and light!

From my experience, gin always pairs well with cucumber or basil. So when I started thinking of things to pair the strawberry gin with, I naturally went right to those ingredients. We even use our house made basil simple in another cocktail, called the Gin ‘N’ Juice funny enough, so putting together this cocktail flowed pretty easily. As one of my bartenders likes to say “this drink SLAPS!”

Dank Purple

Recipe by Lance Bowman

Ingredients:

• 2 oz Indoggo Gin
• .5 oz Quady Essensia Muscat
• .75oz “Dank Purple” Syrup (Lemongrass, Lime Leaf, Lemon Myrtle, Butterfly Pea Flower)
• .25oz Jalapeno Cordial
• .5oz oz My 6/4 Citric/Malic Acid Solution
• 3oz Q Mixers Grapefruit Soda
• 1 dash Grapefruit Bitters
• 1 dropper CBD (or other, if you so desire) Tincture

Preparation:

Combine all ingredients except grapefruit soda in a shaker tin, add ice, and lightly shake. Add Soda and strain into gin & tonic glass over fresh ice. If you want to be real fancy and take it to the next level you can combine all the ingredients in an ISI, double charge with co2 and have a super effervescent version of the cocktail.

Dank Purple Syrup:

In a container combine 1 liter 1:1 simple syrup, 3.5 grams lime leaf, 3.5 grams Lemon Myrtle, 7 grams butterfly pea flower, 7 grams dried lemongrass, cover and put in the refrigerator. Let steep for 12 hours. Fine strain, bottle, label, and date.

My 6/4 Acid Solution:

In 1 liter of water add 60g citric acid and 40 grams malic acid. Stir to dissolve, store in refrigerator.

Jalapeno Cordial:

In a saucepan combine 1 liter water water, 30 grams sliced jalapeno, and 15 grams lemon peel. Bring to a boil, reduce and simmer 15 minutes, and let steep for 15 more minutes. Strain, measure volume, and add and equal amount of granulated sugar, stirring to dissolve.

Hemp Smoked Lemon Rose:

Make a lemon rose and skewer, put under a cloche and fill a smoking gun with hemp. Light and fill cloche with smoke, let sit for 10 seconds, remove, and immediately place on cocktail.

Garnish:

Hemp Smoked Lemon Rose & Fresh Thyme Sprig

Glassware:

Gin & Tonic Balloon Glass (a large wine glass or chalice works in as pinch)

Cocktail Inspiration:

Let's be honest, on paper this cocktail probably doesn't make a damn bit of sense. It's one of those rabbit hole cocktails that started as something simple and suddenly turned into a complex cocktail that should be an absolute mess, but in reality it's a freakishly delicious stunner. I wanted to do something heady and dank, but absolutely crushable as a cocktail while paying homage to the spirit of Indoggo and the personality of the Doggfather himself. Lots of little nods like the purple dank syrup that has a little hint of a fresh bag, instead of citrus using a 6/4 acid syrup, a little muscat to make it an easy drinker and even more floral. Some grapefruit soda as a nod to my favorite gin and juice, and a little CBD or "other tincture of your choosing" for some chill vibes. A little jalapeno cordial was honestly a mistake, not gonna lie. I had it out while i was working on the cocktail and added a little on accident and that little spice slaps HARD. Finished with a hemp (or you know, whatever) smoked lemon rose and some bright green thyme, it comes together into something that makes perfect sense, utterly on brand, and even damn near matching the color of the Indoggo bottle. And without Indoggo the cocktail would be lost, it needs those strawberry and light botanical notes to elevate the cocktail to the right plane. Of course its influenced by the flavor profile of Indoggo, and the force of nature that is Snoop Dogg, but it's also an expression of myself and my twisted, occasionally nonsensical creative process, and the end result is something i'd be proud to serve in my fancy cocktail bar or drink out of a red cup waiting for some fried fish at Alabama's around the corner from where I used to live.

Lodi Dodi Berry Patch Party

Recipe by Meredith Larson

Ingredients:

• 2oz Indoggo Gin
• 1oz. Domaine du Canton Ginger Liqueur
• 3/4 oz Lemon Juice
• 3/4 oz. IKEA Blueberry Concentrate
• 4 Dashes Angostura Orange Bitters

Preparation:

Combine all ingredients in a shaker with ice. Shake until well chilled. Strain into a chilled martini glass. Garnish with a picture perfect strawberry.

Garnish:

A perfect strawberry

Glassware:

Martini glass

Cocktail Inspiration:

The smell of strawberries brings to mind the warming days of spring and elicits memories of visiting the strawberry fields with my children. Squeals of delight upon finding the perfect specimen, plucked from a picture book. We would leave the fields damp with sweat, lips and fingertips stained from sampling our harvest. This year spring has been sultry, more of a leap into summer bringing to mind blueberries and feet dipped into a cool swimming pool. The Lodi Dodi Berry Patch Party marries the flavors of summer in a cocktail that is refreshing for poolside and also sophisticated for an evening out. Cheers!

Fro-shizzle and Chill

Recipe by Nicki Petry

Ingredients:

• 1.5oz Indoggo Strawberry Gin
• 1.0oz oat milk
• 0.5oz creme de menthe
• 0.5oz cocoa liqueur
• 6-8 mint leaves

Preparation:

In Collins glass, muddle mint. Add all ingredients in glass and fill with crushed ice half full. Then, Swizzle my Nizzle. Top with fresh crushed ice, and garnish with fresh strawberry, mint sprig and confectioners sugar. If looking for a little more fro, put all ingredients in blender add ice to desired consistency the Fro-shizzle and chill, till the next episode.

Garnish:

Strawberry, Mint sprig, confectioners sugar

Glassware:

Collins glass

Cocktail Inspiration:

Snoop Dogg has inspired many people throughout his career. He was the inspiration for this cocktail as every time I listen to his albums I just want to kick back and chill. I wanted to do something a bit different and if your gonna put out some milk and cookies on 4/20 eve, maybe some Fro-swizzle and chill is just what the dog father is looking for.

Sippin’ on Gin and Treuse

Recipe by Riane Stanley Hilary Post

Ingredients:

• 1 oz Indoggo Gin
• 1 oz Carpano Bianca
• 0.5 oz Basil Simple Syrup
• 0.25 oz Yellow Chartreuse
• 2 dashes Orange Flower Water

Preparation:

Basil Simple Syrup-3 cups basil leaves, 3 cups sugar, 4 cups water-bring to a simmer, stir until sugar is dissolved, let simmer for about 15 minutes covered, strain basil leaves (do not bring to a boil)

This is a stirred cocktail. Add all ingredients listed above and stir. Serve in a double rocks glass over a large cube.

Garnish:

basil, mint, and rosemary “bud” herb bundle, 2 Martha Stewart’s CBD gummies

Glassware:

Double rocks glass

Cocktail Inspiration:

We love taking the classics and giving our own spin to them. This drink is a rift off a White Negroni. We wanted to create a complex, yet refreshing drink that could be enjoyed by many, including the Gs of bartending. Indoggo Gin takes this classic and packs it full of flavor that will pleasantly surprise you. Our garnish was inspired from the “budding” relationship between Snoop and Martha Stewart, bridging the cocktail world and the CBD world. The name comes from one of Snoop’s classics, Gin and Juice, we just added some bartenders’ flare to the name! We are confident that our Sippin’ on Gin and Treuse (and CBD gummies) will have you laid back.

Smokin’ Indo

Recipe by Riane Stanley Hilary Post

Ingredients:

• 2 oz Indoggo Gin
• 2 dashes Rhubarb Bitters
• 2 dashes Rose Water
• Creme de Violet, Lavender, and Rose water foam

Preparation:

Foam-3 oz Creme de Violet liquor, 3 oz Lavender simple syrup, 3 egg whites, 2 oz Lemon juice, 10 dashes Rose water, 8 drops red food coloring, 8 drops blue food coloring, put all ingredients in an ISI canister and place in ice and/or cooler (canister must be very cold, make sure you have extra chargers for the ISI canister, and to shake vigorously upside down) **this recipe makes plenty in case you mess up when topping the cocktail!**

Lavender simple syrup-heat up 1 quart water and 1 oz lavender buds to a light boil, when water turns a light brown, strain lavender buds out, add 1 quart sugar and bring to a low heat, stirring until sugar is dissolved

This is a stirred cocktail. Stir the gin, rhubarb bitters, and roast water. Pour over crushed ice and top with foam. Clip on garnish with clothes pin, make sure to light the garnish before.

Garnish:

Mini tobacco White Owl Cigar (blunt) w/ clothes pin to attach

Glassware:

Chalice

Cocktail Inspiration:

Everyone loves a good Aviation gin cocktail, but we decided to bring this classic to the next episode. This classic cocktail was our inspiration for the foam, that really complimented this strawberry gin with our delicious ‘purple in the center’ foam. Purple with smoke and Indoggo Gin create the perfect cocktail, Smokin’ Indo.

S & B

Recipe by Nicki Petry

Ingredients:

• 1.5oz Indoggo Strawberry Gin
• 1.0oz oat milk
• 0.75 creme de banane liqueur
• 0.25 simple syrup
• 2-3 dash of cocoa bitters
• 2-3 medium sized strawberries

Preparation:

In shaker tin, muddle 2 medium sized strawberries with cocoa bitters. Combine remaining ingredients and shake vigorously. Double strain into a Nick and Nora chilled coupe. Garnish with a fresh strawberry and sip and enjoy responsibly with your pinkie out.

Garnish:

Fresh strawberry

Glassware:

Nick and Nora

Cocktail Inspiration:

This S & B is a chocolate strawberry banana cocktail for that feel good hook that excites you to drop it like is hot. Smooth & Beautiful, this cocktail captures that sweet tooth. Strong & Bold, this refreshing cocktail got its inspiration for the one and only Snoop D O double G, and his album R & G. G’s up and pinkies out.

GOOD DECISION

Recipe by Kate Loritz

Ingredients:

• 2 oz INDOGGO
• 1 oz fresh squeezed lemon juice
• .5 oz ginger simple syrup
• .5 oz Velvet Falernum
• 1 tsp Absinthe (for rinse)
• 3-4 sprigs fresh thyme
• About 1/2 tsp fresh thyme leaves
• 1 frozen lemon wheel

Preparation:

Pre-chill a coupe in freezer

Hand-pick about 1 tsp thyme leaves for your garnish, set aside

Pre-freeze 1 lemon wheel for garnish

In shaker, muddle 3-4 sprigs of fresh thyme in lemon juice, ginger simple syrup

Add Falernum and INDOGGO

Take coupe out of freezer and rinse with Absinthe, set aside

Add ice to shaker, shake until hands are really, really cold and shaker is frosty

Double-strain into rinsed coupe

Float frozen lemon wheel

Sprinkle fresh thyme leaves on top

Drink and MAKE GOOD DECISIONS

For ginger simple syrup:

12 oz water

12 oz suger

In saucepan on stove, bring to a boil

Cut up about 2" of ginger root into 1/2" chunks, put in boiling concoction

Simmer 20 minutes

Strain into storage container, chill

Garnish:

frozen lemon wheel

Glassware:

coupe

Cocktail Inspiration:

I swore off hard liquor 20 years ago. Now? I'm always looking for how to make my next good cocktail decision. I have found a vibrant mixology life in gin, my go-to mixology canvass. Gin and strawberry juice? Genius. The strawberries brought me to the garden...like, literally I walked out to my garden to see what else was there...and when you combine the freshness of a garden herb, the canvass of gin and strawberries, fresh citrus and the something special with the licorice of absinthe and the bitter sweet ginger...damn, there's no way you can make a bad decision with this drink!

Double D-O-Double-G

Recipe by Kimberly Tartt-Godbolt

Ingredients:

• 4 oz of Indoggo Gin
• 4 oz of Triple Sec
• 1 Bottle of 19 Crimes Snoop Cali Red
• 2 Cups of Frozen Strawberries

Preparation:

Fill Ice Tray with 19 Crimes Snoop Cali Red and place in freezer for 8 hours.

Add 2 cups of frozen strawberries to blender.

Add 4 oz of Indoggo Gin to the blender.

Add 4 oz of triple sec to the blender.

Add frozen Wine Cubes to the blender.

Blend until you reach desired consistency.

Pour into goblet glass.

Garnish:

Fresh strawberry and blood orange wheel

Glassware:

Goblet

Cocktail Inspiration:

The inspiration for this cocktail was easy what could possibly be better than The Snoop Dogg? Two of them. This summer for me has been all about fruity frozen drinks and relaxing by the pool and this drink is as smooth as its namesake. Be careful, it is so smooth it will sneak up on you. The flavor and bouquet of this cocktail will get you in the right mood to party anywhere.

Grand Daddy Purp

Recipe by Cameron MacCallum

Ingredients:

• 2 oz InDoggo Gin
• 0.75 oz Butterfly Pea Syrup
• 0.5 oz Strawberry Syrup
• 0.75 oz Lemon Juice

Preparation:

Combine ingredients in cocktail shaker,

shake vigorously 12 seconds

Strain over Large Rocks cubes into Collins glass

Garnish:

Candied Hibiscus Flower

Glassware:

Tom Collins Glass

Cocktail Inspiration:

I really wanted to capture the fun of InDoggo gin. Looking back I wanted to make a cocktail in homage to Snoop's (and my) love of cannabis as well as alcohol. Grand Daddy Purp is a flavor explosion with a fun color reminiscent of the beautiful buds it gets its name from

Dogg Pound

Recipe by Eric Nathan

Ingredients:

• 1 1/2 oz of Indoggo
• 6 blackberries
• 1/2 oz lemon
• 1 dash of lavender bitters
• 1 oz of agave
• Topped with Long Driink
• Toasted Orange peel Garnish

Preparation:

Smash 6 blackberries in tin cup with fresh squeezed lemon juice. Add 1 oz of agave and shake for 13 seconds. Strain and pour over ice adding long drink (gin infused beer), Ass dash of lavender. Roast orange peel for garnish.

Garnish:

Toasted Orange Peel

Glassware:

Rocks Glass

Cocktail Inspiration:

Working with black creatives my friend Justin mentions for me to make a cocktail with Snoop’s Gin Indoggo. I accepted the challenge, since I’m asked to do so often at The Gathering Spot. As a mixologist I always use the three component rule for making an outstanding cocktail, and that is a citrus, sweetener and the alcohol. Please enjoy! Thanks for the opportunity!

Ride or Die

Recipe by Ross Katzenberg

Ingredients:

• 1.5 oz Darjeeling infused Indoggo
• .5 oz yellow chartreuse
• .5 oz cardamaro
• .5 oz Bodegas Yuste Oloroso sherry
• 4 drops saline solution

Preparation:

Stir all ingredients together on icce for 20 seconds, strain into sexy glass and drop a flower in, smile.

For infusion bloom 10g darjeeling tea in hot water, infuse into 1 bottle Indoggo for 4 hours, strain.

Garnish:

Dianthus flower

Glassware:

Sexy coupe

Cocktail Inspiration:

I noticed all the drinks were juicy and refreshing and I wanted to go hardcore with a drink that would suckerpunch you with intense flavor. The strawberry is balanced with black tea tannins and luxurious herbaceous yellow chartreuse. The sherry balances richness without sacrificing aromatic delicacy.

Bruja’s Sugar-Skull Juice

Recipe by Stephannie & Melissa Herr

Ingredients:

• Bruja’s Sugar-Skull Juice,
• Has a Indoggo Strawberry Gin, Cannabis Infused Strawberry & Mango Chamoy and Homemade Pineapple Wine. The glass is rimmed with Pink Himalayan Salt & Tajin Mexican spice, and so is the inside of the popsicle bags.

Preparation:

Clean fresh Strawberries and Mangoes and make juice out of them in blender. Add 1 Cup of Fresh Juice, 1 Cup Cannabis Infused Sugar, and 1/2 Cup of Chamoy Mix, to a saucepan and make a syrup out of it. We make fresh wines, so we used homemade Pineapple Wine. But you could substitute any sweet wine. And of course have your bottle of Indoggo Gin ready!

Garnish:

Chamoy Syrup dipped in Tajin Seasoning & Pink Himalayan Salt Rim

Glassware:

Mason Jar and Popsicle Bags

Cocktail Inspiration:

My inspiration came from my witchy behaving mama (aka Cocktail Bettie) after hanging out with her... all the time during COVID lockdowns... like she was my best friend, at that! Drinking and Eating, and getting high (because she puts marijuana in everything!), we watched horror movies together, all buzzed up on wine. Reminded me of when I was young and she would drink cocktails and wine, I had all the popsicles a kid could want, we’d watched our scary movies in the house that ALWAYS smelled like marijuana, Then when all her friends would show up, everyone would be listening to Snoop Dogg, dancing and drinking “Gin & Juice”... literally ? In 1994 my Mom was 21 and I was 6! Gooood Times!♥️

The Doggfather

Recipe by Krystle Hewitt

Ingredients:

• 2 Lime Wedges
• 2 Cucumber Rounds
• 3 Strawberries
• 1oz Vanilla Ube Simple Syrup
• 1/2 oz (Black Magic) Balsamic Vinegar
• 1oz Egg White
• 2oz Indoggo Gin

Preparation:

Vanilla Simple~1/2 cup water~1/2 cup sugar~1 teaspoon vanilla extract~.5 Ube Extract

Black Magic ~Equal part Balsamic vinegar & sugar ~ Splash Vanilla

Garnish:

dehydrated blood orange & edible flowers

Glassware:

Coupe

Cocktail Inspiration:

Snoop is known for Gin and Juice aka Laid Back... So I thought what's a classic cocktail that taste like juice. First thing that came to mind was a Smash (Super refreshing) So I used cucumber to bring a fresh, mellow and sometimes floral or sweet character, and so it typically harmonises with fresh, smooth and summery gins, lime adds to counteract the bitter taste of the quinine. Balsamic vinegar holds onto its balance adding the rich flavor of stone fruit and greens. I wanted something that has body (Balsamic) texture (egg whites) sweet and color (vanilla ube simple) refreshing (cucumber, lime, strawberry)

FEEL THE BREEZE

Recipe by Shannon Stiggins

Ingredients:

• 1.5oz INDOGGO GIN, .5oz Benedictine, .5 simple syrup, .5 lemon juice, 2 dashed Bittermans Tiki Bitters and 1oz Strawberry Banana Greek yogurt.

Preparation:

All ingredients store bought

Garnish:

2 dash Angostura bitters & a cherry.

Glassware:

Rocks Glass

Cocktail Inspiration:

Inspired by the late Flyod Cordoz and Song Lyrics from Gin & Juice.

Feel the Breeze is in made in memory of Flyodz love of gin and yogurt. We always used fresh ingredients with tons of layers flavors one of the last cocktails I worked with him was tropical yogurt cocktail and in his honor we feel the breeze....

TRIPLE G THANG

Recipe by Shannon Stiggins

Ingredients:

• 2oz INDOGGO GIN, 1oz Guava, .75 lime Juice, .75 Ginger Syrup, 1 dash Tiki Bitters

Preparation:

Ginger Syrup 1pt Ginger, 2parts Agave, 1 pt White Sugar

Garnish:

Lime Wheel, Angostura Bitters, Pink Salt

Glassware:

Rocks

Cocktail Inspiration:

TRIPLE G THANG | is a tropical sexy cocktail I would think anyone who loves being on a beach would enjoy. TRIPLE G- GIN, GINGER GUAVA whats more to Love.... I mean the SNOOP D OH Double G would add another G to his name after sipping this mix!

Spliff on the Beach

Recipe by Crystal Lake

Ingredients:

• 2oz Indoggo
• 1oz St. George Spiced Pear
• .5 Strawberry Syrup
• .5 lemon juice
• Mint
• Tonic

Preparation:

Add Indoggo, pear liquor, strawberry syrup and lemon juice to a shaker. Add ice and mint. Shake until cold. Pour in double rocks glass with rocks cube. Top with tonic. Garnish with single mint leaf, sitting on ice.

Garnish:

Single mint leaf.

Glassware:

Double rocks glass.

Cocktail Inspiration:

Indoggo gin feels like summer. I want to lay on a beach, smoke a joint and have a cocktail… My perfect Sunday.

StrawBarry Bubble PoppinPina IndogGOJenJhzJuice

Recipe by Jen Magana

Ingredients:

• 1/3 bottle of Snoop Dogg's Indoggogin
• (1) 20oz bottle of Exotic Pop MAC DRE Bubble Gum Thizzle Pop
• (1) 20oz bottle of Exotic Pop THATS A AWFUL LOT OF PINA COLADA Desto by Dubb
• (1) Stick Starburst All Pink Strawberry Drink Mix
• (1) bottle Q Spectacular Tonic Water
• (1) bottle of BaylineRadio's DJ IGOR's Golden Tea Infused with MoufWateringMunchiesLLC's Sugar On Clouds
• (1) cup of freshly squeezed strawberries
• (1) bag of Charms Fluffy Stuff Rainbow Sherbet Cotton Candy
• (1) Ripe Lime with Soft Skin
• (1) MoufWateringMunchiesLLC Sugar On Clouds Shaker Jar

Preparation:

1. SMILE & Press repeat 1 on your favorite Snoop Dogg Song

2. Be happy and infuse drink by repeating the words: LOVE & GRATITUDE

3. Laugh & Do The Thizzle Dance

4. DO THE HAPPY DANCE = 20 JUMPING JACKS

5. GET Ya favorite 1 GALLON PITCHER

6. ADD 1/3 BOTTLE OF SNOOP DOGG'S INDOGGOGIN

7. ADD 1 BOTTLE OF Q SPECTACULAR Tonic Water

8. ADD 1 BOTTLE OF BAYLINERADIO DJ IGOR'S GOLDEN TEA INFUSED WITH MOUFWATERINGMUNCHIESLLC SUGAR ON CLOUDS

9. Mix with intentions of love & gr8 vibes <3

10. ADD 1 STICK OF STARBURST ALL PINK STRAWBERRY DRINK MIX

11. ADD BOTH BOTTLES OF EXOTIC POP: BUBBLE GUM & PINA COLADA & Mix all ingredients well.

12. CUT LIME IN 5 WEST COAST WEDGES AND ADD ONE WEDGE TO TOP OF (5) GLASSES.

13. POUR STRAWBARRY BUBBLE POPPIN PINA INDOGGOJENJHZJUICE EQUALLY TO THE TOP IN ALL (5) Glasses

14. Measure & POUR (2) Shots of Freshly Squeezed Strawberry Juice in the middle of each glass.

15. Dash (2) Dabs of MoufWateringMunchiesLLC Sugar On Clouds Jar

16. GET CRUNK <3

Garnish:

Lime WEDGES, MoufWateringMunchiesLLC Sugar On Clouds Shaker Jar

Glassware:

Crystal Copa Gin Glasses

Cocktail Inspiration:

I love alcohol Specialty drinks that get me lit yet taste like like candy like cameo♡ I love exotic pop! Why drink regular when u could drink hi!! This is the best Cannabis Infused drank ever!

Raisin' the Roof

Recipe by Paul Hyde

Ingredients:

• 1.5 oz Indoggo
• 1.5 oz Rooibos Tea
• 1 oz Toasted Raisin-Honey Syrup
• .75 oz Lemon Juice
• .5 oz Fernet Branca
• .75 oz Egg White
• Ginger Beer to top

Preparation:

Toasted Raisin & Honey Syrup:

Toast 1 cup of raisins in a pan on medium-high heat until fragrant

Add 6 oz of Honey and 2 oz of water.

Let simmer until a rapid bubble forms (do not let boil)

Remove from heat and let sit for at least 4 hours.

Strain raisins and serve.

Garnish:

Dehydrated Lemongrass segment (flamed on one end), strawberry, and Snoop Dogg Bitters decorated foam

Glassware:

Martini Glass

Cocktail Inspiration:

Juniper and Raisins has always been a favorite combination of mine and this competition provided the perfect medium to experiment. As my experimentation went along, I wanted to do a cross between a Ramos Gin Fizz and Audrey Saunders' Earl Grey Martini. This is what I ultimately ended up on.

U-B-U!

Recipe by Titus Teague

Ingredients:

• 1.5oz Indoggo Gin
• .75oz Cocchi Rosa
• .75oz Mango, Banana, Grapefruit, Lemon, Pandan Oleo
• .5 Mezcal
• 1oz Super Juice Lime
• 1oz Coconut Water

Preparation:

Combined all ingredients into shaker tin and give a good hard shake, then strain into a rocks glass and garnish

____________

Oleo Saccharum:

Peel one Mango, 2 lemons, 1 grapefruit and use the peels of a single banana. Add ingredients including 9 Pandan leaves into a vacuum seal, ziplock bag or wide surface container. Cover ingredients with sugar, in my case about a little over a cup of Sugar. Vacuum seal the bag, or if using a ziplock bag then you must remove as much air as possible. For the containers just spread the ingredients out and cover with the sugar. Depending on how much flavor you want to impart, leave the sugar in for a day to extract the oils from the fruit, but if you want to get bolder flavor leave the sugar on the fruit for 2-3 days (this is how I made mine).

Super Juice: A sustainable citrus juice method created by EXPO bar which dramatically decreases your carbon foot print when it comes to citrus.

Method- Peel and juice 20ish limes. Fine strain the lime juice and set aside. Weigh your peels.

For every 100-150g of peel you will add 45g of citric acid and 8g of malic acid.

Combine in a sealable container, leave peel and acid combination sealed at room temp for 1-2 hours or refrigerator for 2-4.

Combined peel/acid mixture with 1L of water

Blend the mix

then strain! Also no heat is necessary for this citrus stock.

Garnish:

Dehydrated Mango fruit rollup with kiwi slice.

Glassware:

Rocks Glass

Cocktail Inspiration:

Indoggo is a strawberry infused gin with BIG strawberry flavor, so I had to make something that I thought Uncle Snoop and the judges would enjoy. I LOVE fruit and I figured I'd play on that a boost the gin with more fruit. I love getting more than one use out of produce, so I took the fruit I used and made a dope syrup out of it with some great citrus punch, with a lil touch of pandan leaves to add some butteriness. Grabbed some Cocchi Rosa, which is a great aperitif wine with some light touch of bitter to help balance out all that fruit. Lime juice for acidity and some coconut water to bind it all together, plus no one is going to complain about a little hydration while they drink, Lastly threw in a lil mezcal for a lil smoke to liven things up and add a lil extra layer to the drink. Threw some mango in the dehydrator and rolled that thang up into a nice phatty and threw a kiwi slice on there and viola you got a whole fruit salad in your drink, but with a clean taste U-B****-U!!!! I luuuv it!!!

It’s T.O.T.E, (too hot to eat)

Recipe by Adam Weaver

Ingredients:

• 2oz. Indoggo Gin.
• 4 Thai basil leaves
• 5 kaffir lime leaves
• 1 oz strawberry citrus honey syrup
• .75 ounce Yuzu juice
• 1 ounce dry rose wine
• Balsamic vinegar infused salt flakes or balsamic vinegar and margarita salt

Preparation:

Slap basil and put into mixing glass

Add gin

Stir for one minute

Add kaffir leaves

Stir thirty seconds

Add remaining ingredients

Fill mixing glass with ice so the ice is higher then the liquid

Stir until mixing glass is frosty and ice is near just floating

Rim rock glass with balsamic infused salt flakes(pulverize if too large) or dip rim in balsamic vinegar and then into margarita salt

Strain mixing glass contents into rock glass over fresh ice

Garnish:

Skewer of kaffir leaves and sliced strawberry

Glassware:

Double rock glass (Martha Steward collection pictured)

Cocktail Inspiration:

My friend Lori and I hadn’t been behind the stick for a year because of a pandemic. We had been there six nights a week for two years before all shut down made NYC a ghost town. When finally we were able to be social again, we opted to meet for a boozy lunch; outdoors in the street being our only option.

It was hot.

The kind of humid hot that feels like you are swimming in hot soup. So hot that it required a couple of ice cold lychee and passion fruit cocktails at our favorite Thai fusion joint on 9th ave in Hell’s Kithchen to get the gab fest going.

Then our summer salads arrived; they looked beautiful with fresh Thai basil and strawberries drizzled with a balsamic glaze and a few scattered lumps of feta cheese.

We both looked at our food and Lori exclaimed, “ It’s too hot to eat, I wish I could drink it.”

With that, the concept of T.O.T.E.s was born.

Purple Haze

Recipe by Rahim Green

Ingredients:

• 1 oz. Indoggo gin
• 3/4 oz. Blueberry liqueur
• 3/4 oz. Limoncello
• 1/2 oz. Lemon juice
• 3-4 dashes Ginger + Lavender bitters

Preparation:

Add all ingredients to a cocktail shaker and fill with ice. Shake and strain into a chilled coupe glass. Add lavender smoke prior to serving.

Garnish:

Lavender smoke

Glassware:

Coupe glass

Cocktail Inspiration:

The inspiration behind the Purple Haze cocktail was Snoop Dogg, Jimi Hendrix and the smokers around the world. I chose the song "Let's Get Blown" on my Instagram post because it captures the theme and essence of the cocktail.

Long Beach Sunset

Recipe by Erika Watkins

Ingredients:

• Indoggo Gin
• Butterfly pea tea
• Blood orange juice
• Grenadine
• Simple syrup

Preparation:

Fill 3/4 of a collins glass with crushed ice

Mix 1½ oz gin with1 oz blood orange juice in shaker.

Pour gin and OJ in glass

Pour ½ oz of grenadine down side of glass until it settles at the bottom of the glass.

Fill glass with more crushed ice.

Use a bar spoon to layer butterfly pea tea on top of the drink.

Add dashes of simple syrup to drink

Garnish:

Blood orange and mint leaf

Glassware:

Collins glass or tall flute

Cocktail Inspiration:

Snoop dogs hometown being longbeach California inspired me to make a drink that imitate the sunrise over the ocean. I wanted to add the purple color to match the amazing Indoggo packaging. My goal was to make something refreshing yet easy on the eyes. It's not so complex that an average person couldn't recreate it in their home bar.

Strawberry Brûlée

Recipe by Robert Blakely

Ingredients:

• 1.5 oz Indoggo Gin
• .5 oz Smith Creek Buttercake Moonshine
• .25 oz Liqueur 43
• .25 oz Buttershots Schnapps
• 1 oz Lemon Juice
• 1 oz Lime Juice
• .75 oz Simple Syrup (1:1)
• .5 oz Honey Simple (1:1)
• 1 oz Egg white

Preparation:

1. Combine all ingredients into a mixing tin and dry shake for 5 seconds.

2. Add ice and shake vigorously for 10 seconds.

3. Double strain through a fine mesh into coup glass and brûlée egg white foam with a torch.

4. Add garnish and enjoy a laid back afternoon.

Garnish:

Toasted egg white & one full, fresh strawberry.

Glassware:

Coup glass

Cocktail Inspiration:

Combining the best of both worlds into one, I took the intense flavor of Indoggo Gin and infused it with love after going back to Snoop's days cooking up everything sweet and nice with Martha Stewart. Even a cocktail can get baked for a pleasant evening with friends.

I wanted the recipe to be a mixture of créme brûlée and a gin sour, bringing the flavor components of both into a single tasting experience.

Vato

Recipe by Erica Sloop

Ingredients:

• 2 oz Indoggo
• 3/4 oz home made habanero simple syrup
• 3/4 oz fresh squeezed lemon juice
• 2 oz fresh pink guava juice

Preparation:

Rim glass with old bay and salt mixture

Add all ingredients to shaker with ice

shake and double strain over fresh ice in rimmed glass

Habanero simple syrup

Blister peppers in pan

Add 1 cup water bring to a boil then add 1 cup sugar

Stir and reduce heat simmer for 10 15 mins

Garnish:

Lime wheel & mint

Glassware:

Highball

Cocktail Inspiration:

I love spicy drinks and drinks with a kick. This is a twist on a spicy margarita but instead with indoggo gin. The strawberry gin and guava compliment each other perfectly followed by a spicy finish. Sweet and spicy just like snoop

Give Love

Recipe by Lauren Pellecchia

Ingredients:

• 2 oz Indoggo Gin
• .5 oz Blueberry Syrup
• 5-6 Blackberries
• .25 oz Lemon Juice
• 3-4 dashes Orange Flower Water
• Egg white

Preparation:

In a shaker tin add Blackberries and muddle to release juices. Next add Indoggo, Blueberry Syrup, Lemon Juice, Orange Flower Water, and Egg White. Dry shake hard for 12-15 seconds. Add 1 large cube of ice and shake and additional 15-20 seconds. Double strain into a coupe glass garnished with blackberry fruit leather.

Garnish:

Blackberry Fruit Leather

Glassware:

Coupe

Cocktail Inspiration:

Inspired by the strawberry and citrus notes of the Indoggo, I wanted to fully embrace those sweet, summery flavors by building a cocktail with some of the summertime flavors that I love. The tartness of the fresh blackberries and lemon brighten this cocktail, while the blueberry syrup rounds out my favorite blend of fruit flavors. The egg white adds a creamy mouthfeel, leaving a smooth, easy drinking cocktail that was made with love.

Boss Lady

Recipe by Erica Sloop

Ingredients:

• 2oz indoggo gin
• 1oz fresh squeezed lemon juice
• 1/2oz home made vanilla lavendar simple syrup
• 1/2oz egg white or aquafaba
• 1/4oz Gozio Amaretto Liqueur

Preparation:

Add all ingredients into a shaker and dry-shake (without ice first)

Then add ice and shake again to chill

Strain in to a chilled martini glass

Vanilla lavendar simple syrup

Boil one cup water bring to a boil

add 1 cup sugar

1 Vanilla bean split

2 tblsps dried lavendar flowers

Reduce heat and simmer on low for 10 15 mins

Garnish:

Edible flowers

Glassware:

Martini or Coupe

Cocktail Inspiration:

I wanted to do a twist on a traditional gin sour because they're BEAUTIFUL!! Just like the boss lady herself Shante and the inspiration for this cocktail. Love the way snoop loves his family and most of all his lady. Only seems right that she would have her own cocktail!

I have a vegetable and herb garden at home and lavendar is one of my favorite things to grow and add to cocktails. I love making this vanilla lavendar simple syrup....the smell will linger throughout the whole house. Added a hint of amaretto to round it out

Indoggo Party

Recipe by Amalia Cepero

Ingredients:

• 2.5 oz indoggo gin
• .75 oz of razzmatazz(or chambord)
• 3 oz of pineapple juice
• Fill with sprite

Preparation:

Fill fishbowl style glass or large

Wine glass with ice.

Add indoggo gin

Add razzmatazz

Add pineapple juice

Add sprite

Garnish with a pine apple slice and strawberry

Garnish:

Pineapple slice and strawberry

Glassware:

Fishbowl or large wine glass

Cocktail Inspiration:

Three things. Me and snoop have the exact same bday

The gangsta party song which has always been one of my Bangers and making a cocktail that was almost like a remix to a Singapore sling or sloe gin fizz cocktail remix. Hope you all like it.

Cross fizzled

Recipe by Matthew Taylor

Ingredients:

• 1 3/4 oz indoggo
• 1 teaspoon apple pucker
• 1 teaspoon green creme de menthe
• 2 oz sweet and sour
• 10 drops habiscus extract
• Bubble lick edible bubble solution
• Corn starch
• Dried orange peel
• Dried lemon peel
• 1 nugget of purple jellato weed

Preparation:

Add a 1/4 teaspoon corn starch to bubble solution and stir well

Mix indoggo. Creme de menthe, apple pucker, sweet n sour, and habiscus extract to shaker with ice. Shake and strain in to glass.

With weed and the dried peels in a smoker dip end of hose in bubble lick solution creating a bubble filled with smoke grow bubble over cocktail

Apply garnish

Garnish:

Mint sprig and two weed nuggets along with smoke bubble

Glassware:

Coupe glass

Cocktail Inspiration:

When I first learned about this competition, of course snoop inspired me on this cocktail to begin with, so weed had to be a major factor in the drink. Then once I tried the indoggo I started thinking about the crazy fun summers growing up running around picking the wild Berries which lead me to my profiling of the flavor combination which creates a light refreshing cocktail with that light smokiness from the fun bubble you can pop before enjoying.

Lychee Dogg

Recipe by Erica Sloop

Ingredients:

• Lychee Dogg
• 2oz indoggo gin
• 1oz fresh lychee puree
• 3/4 oz fresh squeezed lemon juice
• 1/4oz elderflower liquor

Preparation:

Shake all ingredients with ice and double strain

Garnish:

Brown Sugar caramelized lime wheel

Glassware:

Martini

Cocktail Inspiration:

I like to use lychees whenever I can for their unique flavor and when i smelled indoggo for the 1st time I was like yes lychee let's gooooo!!! It's simple, a little sweet & refreshing.

Dogg Days Of Summer

Recipe by Alex Taylor

Ingredients:

• INDOGGO COMPETITION – 6.12.21
• Dogg Days of Summer
• 2.0 Oz. Indoggo Gin
• .75 Oz. Vanilla Bean Infused Martini & Rossi Fiero Apertivo*
• .25 Oz. Mata Hari Absinthe
• 1.0 Oz. Charred & Salted Watermelon Syrup**
• 1.0 Oz. Lime Juice
• 2.0 Oz. Dry Sparkling Wine (I prefer Aragosta Brut Sparkling Sardinian Vermentino)
• Vanilla Bean Infused Martini & Rossi Fiero Apertivo*
• Ingredients:
• 2 vanilla bean pods, split length-wise
• 750 ml Martini & Rossi Apertivo
• Methodology:
• 1. Immerse vanilla beans pods in Martini & Rossi Fiero Apertivo.
• 2. Allow to infuse in a dark and cool area for 72 hours shaking occasionally.
• 3. Fine strain and rebottle.
• Charred & Salted Watermelon Syrup**
• Ingredients:
• Watermelon
• White Sugar
• Salt
• Methodology
• 1. Slice watermelon in to long pieces, removing rind.
• 2. Place slices on hot grill, about 30 seconds per side, allowing a char and a caramelization of the natural sugars.
• 3. Blend all watermelon slices to a fine puree.
• 4. Fine strain juice 3 times to remove pulp.
• 5. Place watermelon juice in a pot over medium heat.
• 6. For every cup of watermelon juice, add one cup of white sugar and ½ teaspoon of salt.
• 7. Fully dissolve salt and sugar in watermelon juice and simmer for 10 minutes, stirring regularly. Do not allow to boil.
• 8. Fine strain final product two times to remove any excess pulp.
• 9. Label, date and store in refrigerator.

Preparation:

1. Combine all ingredients except for the dry sparkling wine in cocktail shaker with ice.

2. Shake vigorously for 15 seconds.

3. Fine strain into mid-century 18 oz. Collins glass that has been filled to the brim with 1”x1” ice cubes.

4. Top with sparkling wine.

5. Quick stir the cocktail.

6. Serve and enjoy. No garnish needed.

Garnish:

No garnish needed. Serve and enjoy!

Glassware:

18 Oz. Mid-Century Collins Glass

Cocktail Inspiration:

Snoop Doggy Dog initially debuted with Dr. Dre in 1992 on the track “Deep Cover” from the movie of the same name. Later that year, Snoop was prominently featured on Dr. Dre’s “The Chronic” album propelling him to the highest status in the world of hip-hop and popular music. His first solo album “Doggystyle” dropped the following year in November and remained on the charts for 34 weeks. This album quickly became a summer staple across the world with the sense of warmth and heat of Southern California clearly conveyed through this pinnacle album.

“Dogg Days of Summer” captures the spirit of the warmth and heat of Snoop’s debut album in liquid form. With the fresh and fruity strawberry qualities immersed in a classic style of gin, other summer flavors are incorporated to balance the cocktail. Bright orange and citrus notes from the Fiero Apertivo include an underlying note of bitterness, mirroring the layering of lyrical content in “DoggyStyle”; the addition of vanilla bean matches the good vibes and wholesome flavor. Adding a charred and salted watermelon syrup highlights the essence of summer, of friends and family surrounding the grill, sharing good food and drink even when the future may have been bleak. A touch of absinthe introduces an underlying herbaceous texture reminiscent of a pungent fragrance wafting through the barbecue in the park. A touch of lime presents brightness and acidity to the cocktail. Finally, topping off the adult beverage with a dry sparkling wine brings a sense of freshness and effervescence to the summer qualities. So turn up the boombox bumping “Doggystyle”, take another refreshing sip and enjoy the sights, smells and sounds of the “Dogg Days of Summer”. Laid back!

Sexual Seduction

Recipe by Erica Sloop

Ingredients:

• 1.5 oz indoggo gin
• 1/2oz fresh squeezed lemon juice
• 1/2oz home made passion fruit puree
• 3 dashes ginger bitters
• Top with presecco

Preparation:

Shake all ingredients in a shaker full of ice (except prosecco)

Strain into champagne flute, top with prosecco

Passion Fruit Puree

Scoop out passion fruit pulp

Add to blender with a little water and depending on how ripe the fruit is add a little sugar and blend

Garnish:

blood orange peel and rosemary sprig

Glassware:

Champagne flute

Cocktail Inspiration:

Inspired by snoopdoggs song Sexual Seduction. What's sexier than sipping on fresh passion fruit and champagne???

Say It Witcha Booty

Recipe by Emmalee Neal

Ingredients:

• Coconut water
• Indoggo gin
• Rhubarb bitters
• Elderflower liqueur
• Cardamom simple syrup

Preparation:

Add to cocktail shaker with ice:

2 oz coconut water

1Tbs cardamom simple syrup (1c sugar, 1c water, 1tsp ground cardamom)

1 oz elderflower liqueur

.5 oz indoggo gin

3 dashes rhubarb bitters

Garnish:

Fanned strawberry & slapped mint sprig

Glassware:

Cocktail/martini glass

Cocktail Inspiration:

As a kid, I hated coconut, mainly because the texture reminded me of chewed fingernails. To this day it still does, but I love the taste. So I’ve been using it a ton at home and in cocktails. The addition of cardamom adds a floral, herbal note, while the elderflower adds a sweet, tangy note. Rhubarb and strawberry is a classic combo that I was dying to use.

Mother’s Milk

Recipe by Tim Weigel

Ingredients:

• 2 dashes lemon vanilla bitters
• 0.5 oz Giffard rhubarb liqueur
• 0.5 oz Lustau fino sherry
• 1.5 oz Indoggo gin

Preparation:

Stir all ingredients with ice and strain into a chilled Nick & Nora glass. Garnish with a rhubarb ribbon

Garnish:

Rhubarb ribbon

Glassware:

Nick & Nora

Cocktail Inspiration:

During my childhood years, my mother would make strawberry rhubarb pie which was my favorite dessert. I would accompany this with a glass of milk and little did I know the flavor combination of strawberry rhubarb is a classic culinary pairing. To this day I make strawberry rhubarb desserts as my mother would and incorporate it into my cocktail creation.

I knew the Indoggo gin would be a perfect companion to a rhubarb modifier and that is what lead to the recipe. The flavor combination really comes through with minimal ingredients and a spirit forward approach.

Ain’t No Fun (If the Hunnies Can’t Have None)

Recipe by Anne Leahy

Ingredients:

• 1.5 oz Indoggo Gin
• 0.75 oz honey syrup
• 0.75 oz fresh lime juice
• 2 oz fresh watermelon juice
• 0.25 basil oil, drizzled on top

Preparation:

For the watermelon juice, dice up chunks of watermelon and blend in a blender for 30 seconds, then fine strain.

For the honey syrup, make a 1:1 simple syrup by weight, and combine warm simple syrup with equal parts honey by volume.

For the basil oil, blend 2 cups of basil (packed) with 1 cup of olive oil and a half teaspoon of kosher salt.

For the cocktail, shake the gin, honey syrup, lime, and watermelon juice in a shaker and strain into a 12 oz. glass over crushed ice. Top with the basil oil, lightly tap the fresh basil sprig to release its aroma and place it on top!

Garnish:

Fresh basil sprig

Glassware:

12 oz footed tulip glass

Cocktail Inspiration:

I was trying to come up with a refreshing summer sipper, and wanted to showcase the fruitiness of the Indoggo Gin while balancing it with herbaceous quality. I decided to riff on a Bees’ Knees cocktail and put my own twist on it, and name it after one of my favorite Snoop songs! Ain’t No Fun (If the Homies Can’t Have None) is a song about sharing with your pals, so “Ain’t No Fun (If the Hunnies Can’t Have None)” an extension of that. Good drinks are best when shared!

Grand Daddy Indoggo

Recipe by Marie Yoshimizu

Ingredients:

• 1 ½ oz Butterfly pea tea infused Indoggo gin
• ½ oz Mezcal of your choice
• ½ oz strawberry purée
• Top off with Indian tonic water
• A few dashes of strawberry diesel tincture
• Garnish with freeze dried strawberries and mint

Preparation:

Infuse Indoggo gin with butterfly pea tea. Make strawberry purée.

Build in a Goblet glass - (from the bottom) Strawberry purée, mezcal + strawberry tincture and tonic water. Top it off with butterfly pea tea infused Indoggo gin. Add freeze dried strawberries and mint for garnish.

Garnish:

Freeze dried strawberries and mint

Glassware:

Goblet

Cocktail Inspiration:

I wanted to create a layered cocktail buy easy to build for any beginner bartenders. Layering usually need a skill, but this one is easy for anyone to make. Strawberry purée is the most dense and thick ingredient, so I placed it on the bottom of the glass. The tonic water usually float anything above, so I placed all the liquid (mezcal, tincture, and tonic water) in the second layer. Lastly, I added the indigo colored Indoggo Gin on the top to float. I added the freeze dried strawberry so that you can taste the strawberry in every layer in this cocktail. The mint spring completes the drink and makes it refreshing.

Indoggo Style

Recipe by Marie Yoshimizu

Ingredients:

• 2 oz Indoggo Gin
• ¾ oz Honey syrup
• ½ oz freshly squeezed lemon juice
• A splash of Indian tonic water
• A few dashes of smoked orange bitters
• Garnish with freeze dried strawberries and mint

Preparation:

No prep.

Shaken

Shake everything but tonic water in the Boston shaker, and pour the mix over ice in the goblet glass. Top it off with Indian tonic water. Add freeze dried strawberries and mint for garnish.

Garnish:

Freeze dried strawberries and mint

Glassware:

Goblet

Cocktail Inspiration:

This gin drink is something you’d want to drink on a hot summer day. The name of the cocktail is inspired by Snoop Dogg’s first album and my favorite album, Doggystyle. It’s so easy to make, and even the beginner home bartenders can make this with the ingredients they already have at home.

Young, WIld, and Free

Recipe by Lauren Pellecchia

Ingredients:

• 2 oz Indoggo
• .75 oz Peach Shrub
• .25 oz Ginger Liqueur
• 2-3 Basil Leaves + 2-3 for garnish
• 2 oz Daytrip CBD-Infused Tangerine Sparkling Water

Preparation:

In a shaker tin combine Indoggo, Peach Shrub*, Ginger Liqueur, and Basil Leaves. Add ice and shake 8-10 seconds to chill and combine. Strain into a Collins glass filled with pebbled ice. Top with CBD Tangerine Soda. Garnish with Basil Leaves, Dehydrated Orange Wheel, and Wild Strawberries.

*Peach Shrub- In a saucepan combine 1/2 cup water with 1/4 cup dark brown sugar and 1/4 cup granulated sugar, heat over medium high heat, stirring often to dissolve sugar. Once fully dissolved add 3 small peaches, halved. Reduce heat slightly and allow to simmer, stirring occasionally, 30 minutes. Add 1/2 cup of Champagne Vinegar, and allow to simmer an additional 30 minutes. Allow to cool, strain into a sealable container.

Garnish:

Basil Leaves, Dehydrated Orange Wheel, Foraged Wild Strawberries

Glassware:

Collins

Cocktail Inspiration:

Inspired by the carefree summer days of my early twenties- staying up all night laughing with friends, just to see the sun rise. I wanted to make a cocktail that my twenty-ish self would have loved to sip on the beach at sunrise, and my current thirty-ish self would love to sip on a rooftop bar at sunset. Inspired by some of the flavors that grow in my backyard- Basil and Wild Strawberries, I wanted to embrace the wild ingredients that make this cocktail something special. The beautiful coriander and citrus of Indoggo shine when mixed with the peach shrub, and a little bit of sparkle from the Tangerine soda brings everything to life.

Sugar-Skull Juice

Recipe by Stephannie & Melissa Herr

Ingredients:

• Bruja’s Sugar-Skull Juice,
• Has a Indoggo Strawberry Gin, Cannabis Infused Strawberry & Mango Chamoy and Homemade Pineapple Wine. The glass is rimmed with Pink Himalayan Salt & Tajin Mexican spice, and so is the inside of the popsicle bags.

Preparation:

Clean fresh Strawberries and Mangoes and make juice out of them in blender. Add 1 Cup of Fresh Juice, 1 Cup Cannabis Infused Sugar, and 1/2 Cup of Chamoy Mix, to a saucepan and make a syrup out of it. We make fresh wines, so we used homemade Pineapple Wine. But you could substitute any sweet wine. And of course have your bottle of Indoggo Gin ready!

Garnish:

Chamoy Sauce, Tajin Season, Pink Salt

Glassware:

Popsicle Bags

Cocktail Inspiration:

My inspiration came from my witchy behaving mama (aka Cocktail Bettie) after hanging out with her... all the time during COVID lockdowns... like she was my best friend, at that! Drinking and Eating, and getting high (because she puts marijuana in everything!), we watched horror movies together, all buzzed up on wine. Reminded me of when I was young and she would drink cocktails and wine, I had all the popsicles a kid could want, we’d watched our scary movies in the house that ALWAYS smelled like marijuana, Then when all her friends would show up, everyone would be listening to Snoop Dogg, dancing and drinking “Gin & Juice”... literally ? In 1994 my Mom was 21 and I was 6! Gooood Times!♥️

Sensual Eruption

Recipe by julia melucci

Ingredients:

• 2 strawberries
• 2 oz indoggo gin
• 1 egg white
• 1 oz lemon juice
• 1 oz simple syrup

Preparation:

Muddle 1 strawberry in shaker. Add egg white, lemon juice, simple syrup, gin. Dry shake 10-15 seconds. Add ice. Shake vigorously. Double strain over a sliced strawberry in a couple glass. Enjoy!

Garnish:

Floating slices strawberries are the edible garnish

Glassware:

Coupe

Cocktail Inspiration:

My inspiration for this cocktail, like most things Snoop, is R-Rated. Snoop loves gin and is a freak, freak, freak. I love strawberries and am a bad bitch. We are basically a match made in heaven. The Sensual Eruption is a marriage between the R-rated and PG-13 versions of Snoop's artistry. The creamy mouth-feel and sweetness of the berries is enough to make you take your time and enjoy the ride.

Pop It Like It's Hot

Recipe by Desirée Lee

Ingredients:

• 1.5 ounces Indoggo Strawberry-Flavored Gin
• 0.5 ounces Pimm's No. 1
• 0.25 ounces Homemade Habañero Simple Syrup
• 0.5 ounces Homemade Strawberry-Rhubarb Shrub
• Top with Perrier Sparkling Mineral Water

Preparation:

Shake everything except Perrier in shaker with ice, pour into glass with no ice.

Garnish:

Half-rim of strawberry-flavored Pop Rocks

Glassware:

Rose/tulip shaped stemmed glass

Cocktail Inspiration:

The strawberry flavor of the gin, Snoop's song "Drop It Like It's Hot" including the actual lyrics, and my desire to create something that utilized ingredients that were a fun play on the lyrics (hot pepper and Pop Rocks).

Madeira was the Case That They Gave Me

Recipe by Desirée Lee

Ingredients:

• 1.5 ounces Indoggo Strawberry-Flavored Gin
• 1 ounce lemon juice
• 1 ounce homemeade lychee-apricot simple syrup
• 0.5 ounce apricot juice
• Top with 1/2 ounce 19 Crimes Cali Red wine and 1/4 Madeira wine

Preparation:

Shake everything except wine in shaker with ice; pour over ice in glass.

Garnish:

Strawberry, apricot, and lychee fruit

Glassware:

Stemless wine/short rocks glass

Cocktail Inspiration:

I wanted to be able to use Snoop's collaborative wine with 19 Crimes in addition to his gin; "Murder was the Case That They Gave Me" was also an inspiration, of course!