ST. LOUIS — The distillery behind the craft cocktails that are perfect for summer sipping have just released a couple new flavors to get you through fall and winter.

1220 Spirits debuted two new canned cocktails on Thanksgiving: Forbidden Fruit and Pear and Spice. Both are available in four-packs and on draft at 4 Hands Brewing Company.

‘Pear and Spice is the essence of bosc pears and mulling spices combined with Encrypted Vodka,’ 1220 Spirits wrote online.

The distiller described the Forbidden Fruit cocktail as ‘a blend of pomegranate and black currant with the wonderfully tart flavors of berries combined with Encrypted Vodka.’

The flavors are the latest addition to 1220's canned cocktail lineup. The other flavors are Gin and Tonic, Moscow Mule, Aviation, Lemonade and Lavender, Cucumber Hibiscus and Gin Boogie.

READ MORE: Spirits of St. Louis: Craft cocktail business bubbling up in the Lou

1220 Spirits is a distillery started by 4 Hands owner Kevin Lemp in partnership with distiller Rob Vossmeyer. The two have been shaking up the canned cocktail industry in St. Louis with their can-do spirit.

“I'm passionate about putting liquid in cans. Right. That is my passion,” Lemp said. “I think I would say that we just want to make sure that we create things that people enjoy.”

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But they’re not just shaking up screwdrivers or margaritas. Their canned cocktails are next level—with the intention to introduce spirited drinkers to new combinations.

“Do an Aviation (gin with citrus and violet), have a Lemonade Lavender (made with vodka and natural flavors), do the Gin Boogie (mixed with cherry and lime),” Vossmeyer said.

1220 Spirits uses their own distilled spirits to craft the cocktails.

Learn more about 1220 Spirits and the local craft canned cocktail business in the Abby Eats St. Louis podcast episode titled, ‘The real spirits of St. Louis’. Click here to give it a listen or press play in the podcast player below.

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About Abby Eats St. Louis

Abby Llorico tells the story of St. Louis based on what’s on the table. From the hunger for local ingredients, to the booming brunch scene and the craving for creative cocktails, Abby dives into how St. Louis grew to become the foodie town that it is.

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