Recipes

Autumn of Love
 

1 oz. Bullet Rye

1 oz. Cocchi Vermouth di Torino

3/4 oz. Cocchi Americano

1 dropper Bittercube Orange Bitters

Stir ingredients in a mixing glass until well chilled. Strain into a chilled martini glass. Garnish with brandied cheery and orange peel expressed (then discarded) and cherry tincture.

If you are unable to obtain a cherry tincture you can leave it out. You still will have a pretty tasty cocktail, just a slightly different flavor profile.

Aviation
  

2 oz. Hayman's Old Tom Gin

1/2 oz. Marischino liquer

1/2 oz. Creme De Violette

1 oz. fresh lemon juice

Combine ingredients in a shaker with ice until well chilled.  Double strain into a chilled cocktail glass. Garnish with an edible flower or twist of lemon if desired.




Ballyhaunis Highball

1 3/4 oz. 2 Gingers Irish Whiskey

3/4 oz. ginger syrup

3/4 oz. fresh lemon juice

2 basil leaves

2 oz. seltzer

1 eyedropper Bittercube Jamaican #1 Bitters

Combine all ingredients except seltzer in a cocktail shaker with ice and shake lightly. Stain into a collins glass with ice. Garnish with basil leaves and a lemon slice.

Bourbon Basil-Strawberry Lemonade

2 oz. wheated bourbon, we prefer Old Heaven Hill

juice of 1 fresh lemon

1 oz. simple syrup

1 oz. cold water

3 large sweet basil leaves

5 medium strawberries

In a mixing glass combine basil leaves, strawberries, and simple syrup. Lightly muddle until basil is very fragrant. You are looking to bruise the basil to release the aroma and flavor and crush the strawberries, but not so much that you create a basil strawberry paste. Add bourbon and the juice of 1 a lemon. Add ice and shake until well chilled. Garnish with fresh basil and lemon slice. For a smoother drink, double strain through a fine mesh strainer to remove strawberry pulp and seeds.

  

The County Mounty

2 oz. Pendelton Canadian Whiskey
1/2 oz. simple syrup
10 drops Angostura bitters
15 drops Bittercube Lemon Tree bitters
15 drops Bittercube Orange bitters

Combine ingredients with ice and stir gently to chill. Strain into an old fashioned glass with a large ice chunk. Garnish with a lemon peel.

Daiquiri (Classic)

2 oz. silver rum
1 oz. freshly squeezed lime juice (we prefer key limes)
1/4 oz. simple syrup

Combine ingredients in a shaker with ice and shake until well chilled. Strain into a chilled cocktail glass. Garnish with a lime wedge.


 


Hard Cider Sangria

4 Cups Apples thinly sliced

4 Navel Oranges Quartered & Thinly Sliced

5 Cups Mulled Cider Chilled

1/2 Cup Fresh Lemon Juice

1 Cup Apple Brandy

1/2 Cup Cruzan Blackstrap Rum

88 Ounces Apple Ginger Hard Cider

Combine apples, oranges, mulled cider, lemon juice, brandy, and rum.  Refrigerate overnight.  Add hard cider and serve over ice.

Gin & Sin

1 oz. Plymouth gin

1 oz. fresh lemon juice (we prefer Meyer lemons)

1 tbs. fresh orange juice

1 dash of grenadine 

Combine all ingredients and shake with ice.  Double strain into a chilled cocktail glass and garnish with a thin lime wedge.

The Ginger Bear

2 oz. 2 Gingers Irish Whiskey

15 drops Bittercube Jamaican #2 bitters

10 drops Bittercube Lemon Tree bitters

ginger ale

Combine ingredients in a Collins glass with ice. Garnish with a lemon wedge

Ginger Syrup

10 oz. fresh ginger peeled and chopped

2 cups simple syrup 

2 cups water

Combine peeled and chopped ginger with simple syrup in a blender. Starting with low speed, blend ginger and syrup being careful to not completely liquefy the ginger or your syrup will have too much sediment. Combine contents of blender and water in a saucepan and simmer until the added water evaporates. Strain through a fine mesh strainer or cheese cloth. Refrigerate in a sealed container.

Mint Julep

20 fresh mint leaves
1/4 oz. simple syrup
2 oz. Old Heaven Hill Kentucky Straight Bourbon Whiskey

Place mint leaves and simple syrup in a julep cup or medium glass. Muddle mint and simple syrup until fragrant. Fill cup half way with crushed ice. Pour bourbon over top and fill cup to the top with more crushed ice. Garnish with a sprig of mint and a straw cut so that your nose is just above the mint sprig.

Mulled Cider

5 cups Pressed Apple Cider

4 Cinnamon Sticks

1 Star Anise

1 Teaspoon Cloves

1 Teaspoon Whole Allspice Berries

1 Bourbon Vanilla Bean

Combine all ingredients and simmer for 15 minutes or until fragrant. Enjoy cider warm as a great non-alcoholic drink, add you favorite bourbon for a great warm cocktail, or chill and use as an refreshing beverage or ingredient in other cocktails.

The Nurse Ratched

2 oz. Faretti Biscotti Liquer di Italia

1 oz. Kahlua Coffee Liqueur

1 oz. half and half or heavy cream

Combine ingredients in a shaker and dry shake vigorously. Add ice to shaker and shake until well chilled. Double strain into a chilled cocktail or sherbert glass. Garnish with dark chocolate curls and biscotti.

Sassy Sour

1 1/2 ounces Stranahan's Colorado Whiskey

1 ounce fresh lemon juice

1/4 ounce Licor 43

25 drops Habenero tincture*

1 egg white

Combine ingredients in a shaker and dry shake until well combined. Add ice and shake again until well chilled. Double strain in to a coupe glass. Garnish with Angostura bitters.

Strawberry Mojito

2 oz. light rum

1 oz. simple syrup

4-6 mint leaves (we prefer the Mojito Mint)

3-5 medium strawberries

juice of 1/2 fresh lime

club soda

In a mixing glass combine mint leaves, strawberries, and simple syrup. Lightly muddle until mint is very fragrant. You are looking to bruise the mint to release the aroma and flavor and crush the strawberries, but not so much that you create a mint strawberry paste. Add rum and the juice of 1/2 a lime. Add ice and shake until well chilled. Serve in an Collins glass and top with club soda. Garnish with fresh mint and frozen strawberries. For a smoother drink, double strain through a fine mesh strainer to remove strawberry pulp and seeds. 

  

Station 8

2 oz. High West Campfire Whiskey
1 oz. Carpano Antica
1/4 oz. Heering Cheery Liqueur
1/2 dropper Bittercube Cherry Bark Vanilla Bitters

Combine all ingredients in a mixing glass with ice. Stir until well chilled and strain into a chilled cocktail glass. Garnish with by flaming a lemon zest into the cocktail.






Wedding Fever

1 1/2 oz. 45th Parallel Vodka

1/2 oz. Bittercube Creme de Flora*

3/4 oz. fresh lemon juice

1/4 oz. simple syrup

Pinch of bee pollen**

Combine ingredients into a cocktail shaker with ice. Shake until well chilled. Double strain into a chilled coupe glass. Garnish with a pinch of bee pollen. 

*If you cannot obtain Bittercube Creme de Flora, St. Germain could be substituted

**Bee pollen is available from many farmers markets, bee keepers, or organic markets