12 Ghirardelli White Chocolate Nibs
1 oz half and half
2 oz of Marble Distillery Vodka
Chocolate for decoration
Whipped Cream for topping
Melt 12 Nibs of Chocolate with half and half at 50% in a microwave. Get the chocolate to a liquid consistence. Add mixture to a shaker with ice. Add vodka. Shake to chill. Pour into a decorative glass.
3 dashes of Peycharud's bitters
3 oz Bulleit Bourbon (most bars only do 2 oz)
Ginger beer from Rocky Mountain Soda Company (my favorite)
Smack the hell out of some ice cubes to crush some ice, put into a rocks glass
Fill glass with ginger beer
Garnish with a lemon rind, or candied ginger
Marble - Rita
1.5 ounces Marble Gingercello
.5 ounces Marble Vodka
2 ounces Sweet and Sour Mix
Fill cocktail shaker with ice
Add Gingercello and Marble Vodka
Add Sweet and Sour mix
Shake and pour into a glass.
Garnish with a candied ginger slice and mint
For more information on how to purchase Marble Distilleries products visit marbledistilling.com
Bear Creek's Blackberry Smash
4 - 6 mint leaves
2 oz of Rye Whiskey
3/4 oz lemon juice
3/4 oz honey simple syrup (1:1 honey:water)
Muddle 4 of the blackberries and 4 - 5 mint leaves in a shaker.
Add the rye whiskey, lemon juice and honey simple syrup to the shaker.
Add a few ice cubes, then shake
Add ice to a whiskey glass
Double strain the ingredients from the shaker into the whiskey glass
Garnish with the remainder blackberry and mint
My Old Fashioned Recipe
3 oz Bulleit Rye Whiskey
1 - 1 1/2 oz Simple Syrup (2:1 ratio Water:Sugar mix)
Three dashes of Plum Fee Brother Bitters
Put Ice in glass
Add simple syrup
Twist orange rind to release oils into the cocktail, rub on cocktail glass rim
Add Cherry to cocktail
2 parts bourbon/rye whiskey
1.5 parts Richardo's Coffee Liquor
5 drops of orange bitters
Add all ingredients into a shaker with some ice
Shake, and strain into glass
Orange peel twist
2 oz Tenderfoot (Woods High Mountain Distillery Whiskey)
2 dashes of house made cinnamon bitters
1/16 oz (Bar spoon) Wisconsin Maple Syrup
Combine ingredients in a shaker with ice.
Shake and pour into a rocks glass with fresh ice
Garnish with a smoked piece of bacon, cherry and and orange peel.
.75 oz simple syrup
.25 lemon juice (half lemon)
2.5 oz Breckenridge Bourbon
Add simple syrup and lemon juice
Muddle and stir ingredients
Pour into a rocks glass with half way filled ice.
by Camden Steed, from Spirit Hound Distillers in Lyons, CO
2 oz Spirit Hound Whisky
.75 oz agua faba (replaces egg white)
.75 oz lime juice
.50 oz lemon juice
Dash of Woodland bitters
Add all ingredients together in a shaker.
Dry shake for 20 seconds.
Add ice and shake for 30 seconds.
Strain into a martini glass.
Top with drizzled old fashioned bitters.
Add a lemon and orange peel.
1/2 cup simple syrup
2 large peaches (Georgia Peaches) :)
1 cup Michters Bourbon
2 teaspoons bitters
750ml sparkling water
Make 1:1 simple syrup (1/2 cup sugar and 1/2 water) cool
Chop 2 large Georgia Peaches put in a pitcher
Add 1 cup of Michters Bourbon
Add 2 teaspoons bitters
Add simple syrup
Refrigerate mixture, when its cold add sparkling water to the pitcher.
Pour drink into a mason jar and add a mint sprig for garnish
1 1/2 ounces of Wild Turkey 101
3/4 ounces of Wild Turkey American Honey
1/2 ounces of Cherrycello
Combine all ingredients over ice in the glass, and shake. Garnish with honey sticks, cherries and/or a lemon.
For fun, you can open the honey sticks and pour them into the drink.
Chase Ihde of the PS Speak Easy in the
Phillip Hotel provided me with this fabulous
2 oz Russell Reserve 6 year
Bar spoon of each:
Big O Ginger
Stir with light Ice
Strain, Express Orange and Discard
This recipe is one part Colorado Honey Moonshine and three parts Ginger Beer.
I changed this recipe too...
3 oz of Colorado Honey Moonshine
7 oz of Ginger Beer
add a Lemon Twist for Ganish
Again... I was using a bigger glass, and I had to make it look full
Equal parts Peach Cobbler Moonshine and Orange Juice
I personally did...
4 oz Peach Cobbler Moonshine
4 oz of OJ
I have a big glass...
Revisiting the Sazerac Bar in New Orleans was a great treat.
Thank you Matthew from the Sazerac Bar for sharing this very tasty drink with us. Loved It!
2 ounces of Rye Whiskey
¾ oz sweet vermouth
½ oz benedictine
¼ oz absinthe
2-3 dashes peychards bitters
Combine all ingredients in a shaker with ice. Strain into a martini glass. And Serve.