Café d’Orange

1.5 OZ Lyre's Coffee Originale

2 OZ. Stumptown Nitro Cold Brew

.5 oz whipped coconut cream or whipped cream

Theo Dark Chocolate Bar shavings, plus extra for garnish (Grated with a micro-plane)

3 OZ. DRY Blood Orange Botanical Bubbly

Orange Peel for garnish


In a cocktail, shaker tin combine Coffee Originale, Nitro Cold Brew, Theo Chocolate Shavings, and Coconut cream over ice. Stir until combine and very cold. Strain into a chilled coupe and top with DRY Blood Orange Botanical Bubbly. The mixture should produce a soft froth at the top. Grate extra chocolate shavings on top and garnish with an orange peel.


Cranberry Chocolate Chill


1.5 OZ. NA Whiskey like Lyre’s American Malt

1.5 OZ Cream or coconut cream

1 OZ Peppermint Ganache (Recipe Below)

2 OZ DRY Cranberry Botanical Bubbly

Theo Peppermint Crunch Bar shavings for garnish


Make the Ganache

2 3OZ. Theo Peppermint Crunch Bar

1/3 cup Heavy Cream

In the top of a double boiler gently melt the Theo Peppermint Crunch Bar and Heavy Cream stirring occasionally until smooth and glossy. For extra gloss add 1 tbsp butter. Stir until well combine and smooth. Take off the simmering water and cool. Do not put in the refrigerator.


For the drink.

Place one-half ounce of your prepared Theo Peppermint Crunch Bar ganache in the bottom of a martini glass. In a cocktail shaker combine NA whiskey, cream or coconut cream, and once half-ounce Theo Peppermint Crunch Ganache. Stir vigorously with a whisk or by adding a whisk ball to the shaker, closing and shaking for about 20 seconds. Pour into the prepared martini glass and top with very cold DRY Cranberry Botanical Bubbly. Garnish with Theo Peppermint Crunch bar shavings.




888.DRY.SODA (888.379.7632)



Seattle, WA

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