I’m a sour girl, always have been. Foam it up without the eggs — vegan or not, you’re getting this flavor. - Thandi

Hibiscus reminds me of home, of ancestry blooming proud — floating her petals on a sour felt like letting Zimbabwe travel to New York with me. -Thandi

Red pepper thyme was my first syrup love — misunderstood like me sometimes, soft and spiced, not fiery, just quietly bold. -Thandi

No s’mores in Zimbabwe, but damn — I can toast a marshmallow in a martini glass. Campfire dreams in a city body. -Thandi

I wanted to toast to possibility — Vodka, toasted  peppercorn, fresh citrus and laughter in every  bubble — because a classic deserves a little  sparkle and play.  -Thandi

I don't chase cocktails — I create the ones worth chasing. Rooftop energy, barefoot heart. A little sweet, a little sharp — just like my story. The kind of sip you taste once and never forget. Floral on the nose, savage in the heart. -Thandi

Enjoy Crystal Head Onyx in this pineapple infused Viva La Piña cocktail.

Natural frozen yoghurt cocktail recipe made from fresh fruit prepared in a blender and served in a chilled glass.

Bourbon paired with passion fruit and basil makes this cocktail a mouthwatering masterpiece.

This breeze can blow in any direction but we prefer it with bourbon or vodka.

Put a spin on this classic cocktail with tangy blood orange and a sweet kiss of guava.

Learn how to make our delicious twist on the Moscow Mule with this Raspberry Mule Cocktail with Absolut Elyx Brand Agent, Alex Goode.

Elevate cocktail hour with this effortless blend of Van Gogh’s signature unflavored vodka, refreshing citrus and zingy ginger beer.

Toast the holiday season with a festive white martini.

This blush cocktail is guaranteed to please all your guests.

If you like coffee and ice cream, you're going to enjoy this White Russian cocktail.