•   Ice, as needed

    •   6 ounces fresh watermelon juice (from about 1½ cups chopped seedless watermelon, blended and strained)

    •   2 ounces LALO Tequila

    •   2 ounces Cointreau

    •   1 ounce Leyla Arak

    •   2 ounces fresh lime juice

    •   2 to 4 thinly sliced jalapeño rounds

    •   2 watermelon wedges (small)

    •   1 tablespoon Tajin

    • Directions: In a shaker filled with ice, combine the watermelon juice, tequila, arak, Cointreau, lime juice and jalapeño (if using).

    • Shake to combine.

    • Using one of the squeezed lime halves, run it along the rim of two rocks glasses, then dip the rims into the Tajin.

    • Fill the glasses with ice, then strain the margaritas into the glasses and. Garnish with watermelon wedge and jalapeño slices.

    • 3/4 oz. Coffee Liqueur

    • 1/2 oz. Leyla Arak

    • 1 oz. Vodka

    • 1 oz. Espresso (freshly brewed, or cold brew concentrate)

    • 1/2 oz. Simple Syrup

    • Directions: Combine ingredients into a shaker. Shake until well-chilled. Pour into a chilled Martini glass (served up). Garnish with 3 coffee beans.

    • 1 1/2 oz. Rhum Blanc

    • 1/2 oz. Leyla Arak

    • 1 oz. Cream of Coconut

    • 1 1/2 oz. Pineapple Juice

    • 1/2 oz. Lime Juice (freshly squeezed)

    • Directions: Combine ingredients into a shaker. Shake until well-chilled. Strain into a chilled Hurricane or Collins glass over pebble ice. Garnish with pineapple wedge and pineapple leaf.  (Note: If you don't have pebble ice, combine all ingredients in a blender with ice, blend and serve frozen style)

    • 3/4 oz. Leyla Arak

    • 1/2 oz. Grand Marnier 

    • 3/4 oz. Grenadine (preferably homemade)

    • 3/4 oz. Lime Juice (freshly squeezed)

    • Directions: Combine ingredients into a shaker over ice. Shake until well-chilled. Pour into a large rocks glass over ice. Garnish with a lime wheel.

    • Ingredients & Directions for Homemade Grenadine: 3 cups pomegranate juice, 1.5 cups sugar, 5 oz. pomegranate molasses, 5 orange twists. Combine pomegranate juice and sugar over medium heat, stir until sugar is dissolved. Remove from heat and stir in molasses. Express orange twists over mixture.Stir and let cool. Syrup can last 2 weeks refrigerated. 

    • 3/4 oz. Leyla Arak

    • 3/4 oz. Sazerac Rye

    • 1/2 oz. Lemon Juice (freshly squeezed)

    • 1/2 oz. Ginger Liqueur 

    • 1 oz. Mai Tai mix, (preferably homemade orgeat) 

    • Directions: Combine ingredients into a shaker. Shake until well-chilled. Strain into a large rocks glass over ice. Garnish with star anise pod.

    • Ingredients & Directions for Honey Tumeric Orgeat: 1/2 quart honey, 1/2 quart sugar, 1 quart almond milk (unsweetened), 1 tablespoon turmeric. Combine all ingredients in a pot over medium heat. Stir occasionally until sugar and honey are dissolved. Remove from heat and let cool. Syrup can last 2 weeks refrigerated. 

  • You’ll need:

    • 1oz Leyla’s Arak

    • 1.5oz Tonic Syrup*

    • sparkling water

    How to:

    1. Combine arak and tonic syrup in a highball glass.

    2. Add ice and gently stir.

    3. Top with sparkling water.

    4. Garnish with lemon, orange and pink peppercorns.

    Tonic Syrup

    You’ll need:

    • 1 tablespoon fennel seed

    • 1 tablespoon gentian root

    • 1 quart lemon juice

    • 1 quart water

    • 1 quart sugar

    • 2 cinnamon sticks

    • 1 sliced orange

    How to:

    1. Combine ingredients in a pot over medium heat.

    2. Let simmer for 5-10 minutes or until sugar is dissolved.

    3. Let cool and strain. Refrigerate. Syrup can last two weeks.

    Pro Tip: You can omit sparkling water and substitute for your favorite tonic and omit sparkling water. Garnish with things that compliment your tonics flavor.

  •  You’ll need:

    • 1oz Leyla’s Arak

    • 4oz Hot Chocolate

    How to:

    1. Build ingredients into a heat safe glass, gently stir.

    2. Top with fresh whipped cream and nutmeg.

  • You’ll need:

    • 1oz Leyla’s Arak

    • 1.5oz Chai Syrup

    • 3oz Hot Water

    • Lemon/orange wheel

    How to:

    1. Build ingredients in a heat safe glass and gently stir.

    2. Top with an orange or lemon wheel.

    For the Chai Syrup you’ll need:

    • 5 Chai Tea Bags

    • 1 quart Water

    • 2 quarts sugar

    • 1 sliced lemon

    • 1 sliced orange

    • 2 cinnamon sticks

    How to:

    1. Let tea infuse hot water for 5 minutes, remove tea bags.

    2. Over medium heat combine chai tea, sugar, sliced lemon, oranges and cinnamon sticks.

    3. Stir occasionally until sugar is dissolved and mixture starts to bubble, about 10 minutes.

    4. Remove from heat, let cool and strain.

    5. Refrigerate. Syrup can last two weeks.

  • For the arak purist.

    In order, pour one part Leyla Arak, add two parts water, top with ice and garnish with mint.