SHOP OUR WICKED PICKS
Get the Citrus Jar Set
Having trouble deciding? Start by stocking your bar with our Citrus Jar Set including fine cut lemon, lime, orange, and blood orange garnishes.
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Elevate & Refine
It has never been so easy to bring the level of craft and style to your cocktail presentations that your guests have come to expect.
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Instagrammable & Inspirational
Drive creative inspiration for you and your team with our ever growing selection of fruits and flowers to create memorable moments that guests will want to share.
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Reduced Waste
Dehydrated cocktail garnishes help you achieve your sustainability goals by reducing wasted produce and lowering your carbon footprint.
Our Story
It all began at a bar with our founder (ex-bartender) noticing mounds of sliced fruit going bad and getting thrown out. There had to be a better way. So we got to work creating it with a sketch on a napkin.
Check out some of our favorite cocktail recipes:
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Dirty Spritz
Bubbly, briny, and crowned with King Orange, the Dirty Spritz is an aperitivo staple. Created in collaboration with Amanda Jones of Austin's beloved Nickel City, this cocktail takes everything you...
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Aviation
The Aviation is a classic gin cocktail dating back to the turn of the 20th century, first appearing at New York City's Hotel Wallet. Known for its sky-blue hue and floral notes, this cocktail has b...
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Hurricane
This New Orleans classic cocktail is popularly believed to have been created at Pat O'Brien's bar in the French Quarter in the 1940s. They needed a way to use up the large quantities of rum they we...
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Trinidad Sour
The Trinidad Sour is a unique cocktail that stands out due to its unconventional use of Angostura Bitters as a base ingredient. While most cocktails only use a dash or two of these highly aromatic ...
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Midori Sour
The Midori Sour's chief ingredient, Midori, was launched in the U.S. in 1978 by Suntory. Midori's flavor is derived from Japanese musk melons and the cantaloupe-like yubari fruit, both of which are...
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Lions Tail
The Lion's Tale first appeared in the Café Royale cocktail book, which was published in 1937. It is an unusual drink that nearly slides into tiki territory. It's rich, spicy, aromatic, and appeals ...
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