unduplicable taste for your cocktails and seltzers
ORDERS OVER $50 SHIP FREE
Bright and vibrant acidity - organic lemon juice concentrate and top notch champagne vinegar, organic cane sugar, cucumber juice peach blossom white tea, elderflower, grapefruit peel and gentle heat from Serrano and ancho chili peppers.
Just shake and strain to a double old fashioned glass- a perfectly balanced and refreshing summer cooler. If you want to ramp up the heat, we suggest shaking with a dash of Scrappy's Firewater Tincture.
thank you for looking at our work. all of our products are years in the making, with the freshest organic juices, cane sugar and other organic sweeteners. our herbs and botanicals are gently processed by hand with state of the art techniques to get the most desirable flavor and aroma available. we believe you will find our all in one mixer blends to be unmatched at any price. just add liquor and shake, or add seltzer and ice for an NA treat..
like margaritas? like falling in love? a virtual trip to the mexican riviera with layers of flavor and aroma to take you to that perfect place, splashed with sun, a hot pepper blend, hibuscus, cilantro, lime, pomegranate grenadine and an absinthe herb blend. this has been a standard on my cocktail lists since putting it together for my pal dave's trip to sayuylita many moons ago. it's just so good.
named for the whiskey rebellion of 1791, this is less a tax revolt than an ode to the spirit of keeping your hands off my whiskey, because its time for me to unwind. its a simple lemon sour mix, laced with tart berry- blackberry and hawthorne berry, a little pastis and juniper, and a rosemary lacing. summer porch sour, or toss it in the punchbowl for Christmas and let it rip.
a pinch of jalepeño heat, elderflower, lime, and cooling cucumber. shake and serve with hendrick's gin and you've got a Seattle one step facsimile of bar legend Murray Stenson's cocktail dedication to Hendrick's Spirit Advocate Charlotte Voissey. a portion of looking glass profits go to the USBG national charity foundation to help service industry professionals with financial need in Murr's honor. We recommend you use Hendrick's, they too have made a generous donation to the USBG as well.
worth getting up for. shouldn't brunch cocktails be the easiest to make, but not suffer the consequences?
inspired by an absinthe suissesse, with just a kiss of pasis (faire le bec is french for a little kiss), lime, lychee juice- delicate and floral, a little minty, a perfect brunch cocktail, it can also take your moscow mule next level, or just make your lychee martini confusingly good. directions included for pulsing in the blender to mix and crush your ice-quick and easy by the pitcher to give you more time for your pickled shallot and microgreen avocado toast. your friends will love you.
think bellini, then think bellini that you will want to marry. organic lemon juice, organic honey (go bees!), honeybush tea and oloroso sherry barrel tincture, and peach puree- shake it with vodka or gin, strain to a flute, and top with prosecco and try to stop your self from finishing the bottle and make exclamatory pronouncements- just remember, tea time is civilized. or you can shake it with whiskey and do just fine.
take a classic daiquiri and make it beguiling with hints of blackstrap molasses, pomegranate molasses, allspice and a clovey bitters blend. it gets its name from the kill-devil hills on the outer banks of north carolina, as capsized ships would lose their cargo of kill-divil barrels (the name for rum in 1600's barbados) to the locals delight. jon also has a pal whose car broke down in kill devil in the 90's while touring with his punk band, and changed their name to the kill devil blues, so
looking glass botanical blends, unduplicable taste
We set out in 2017 intent on making the best all-in-one cocktail mixers in the world, using complicated and time consuming techniques to bring top-end craft bar cocktail quality to a consumer retail market.
Using all fresh quality ingredients, with layered and bridged flavors and aromas in mind, we worked backward from an end goal to bring these blends to life, rather than knee-capping ourselves with ease of production.
Ideation, tasting and production is hand-crafted by Jon Christiansen and Maxime Bilet. Jon is a beverage director for a Seattle restaurant group, a 3 decades long veteran behind the bar and author of multiple spirit recipes from BroVo distilling in WA. Maxime is the prodigy chef who codified modernist cooking as head of the food lab at Modernist Cuisine, and co-author of the most influential cooking volumes of this century. The combination of Jon and Max brings an understanding of flavor, technique and consumer preference that is tough to match.
We start with classic cocktails and use an uber high end cooking lab to dissect flavor and aroma, and add to them to make the complicated simple for the consumer. We gently coax those flavors from natural ingredients and match them to the overall concept. As part of that process we introduce sometimes obscure and other times well-travelled ingredients to add texture, flavor and aroma and to provide an interesting and new cocktail experience to the consumer who is seeking a better drink.
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