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It shouldn’t take longer to make a cocktail than it does to drink it—that’s what Nostrum founder Lucas believes. After bartending his way through college at UC Santa Barbara, he grew frustrated with the number of ingredients and tools required to make great cocktails for bar patrons. He studied up on shrubs and contacted local farmers, combining their fruits with organic apple cider vinegar to preserve the fresh flavors without any additives. His creations cut down on labor and the steps involved in cocktail making, and with flavors like Blackberry Cacao Nib, you can bet they bring unique flavors to the bar!

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