Cocktail Madness Recipes!

Oaxacan Dream

  • 2 oz. DelMaguey Crema
  • 1 oz. pineapple juice
  • 3/4 oz. cranberry juice
  • 1/2 oz. Nellie & Joe’s Key West lime juice
  • Combine all ingredients in a mixing glass with ice. Shake and strain over fresh ice into a highball glass. Garnish with a slice of pineapple.

Butchertown Floodwall

  • 2 oz Copper & Kings Brandy
  • 4 oz. Citizen Cider
  • Twist of lemon
  • Combine brandy and cider in glass, add ice. Garnish with lemon.

Mint Julep

The traditional Derby Day cocktail, and a southern ritual crafted from bourbon, simple syrup and mint.

  • 2 oz. Four Roses
  • 1/2 oz. Royal Rose Natural Cocktail Syrup
  • 3 Fresh Mint Leaves
  • Crushed Ice

Express the essential oils in the mint and rub them inside the glass. To the same glass, add simple syrup, bourbon, and crushed ice. Stir. Garnish with more ice and fresh mint.

Traditional Martini

  • Greylock Gin
  • Aya Vermouth
  • Our House made Stilton Stuffed Olive

  Work Ethic Coffee

  • Double shot of espresso
  • 1 teaspoon Torani caramel syrup
  • 1.5 oz Coole Swan Irish Cream Liquor

Lemon Chiller

  • 1.6 oz Coole Swan
  • .60 oz Frabizia Limoncello
  • Lemon twist

Shake over ice, strain into frosted martini glass.

 Spicy Hot Mary

  • 1 part Pamplemousse house made Chipotle bloody mary mix
  • I part Emory Vodka
  • Spicy Maitland Pickle to garnish

The Great Aquavitae

  • 2 oz Original Gin
  • 1 oz Aperol
  • Club soda

Serve on the rocks, stirred lightly, with a lemon twist

 Dark ‘N Stormy

  • 3 1/3 oz Barritts Ginger Beer
  • Couple dashes of bitters
  • 2 oz Deacon Giles Liquid Damnation Rum

In a highball glass filled with ice, add dark rum and top with ginger beer.  On the rocks; poured over ice, garnish with lime wedge

The Godfather

  • 2 oz Bastille
  • ½ oz Saliza Amaretto Liquor

Fill a glass two thirds full with ice. Add whiskey and amaretto. Stir until well chilled.

Whistle Pig Old Fashioned

  • 1 1/2 oz Whistle Pig
  • 2 dashes Angostura bitters,
  • 1 Sugar cube,
  • Few dashes of water.

Place sugar cube in old fashioned glass and saturate with bitters, add a dash of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with orange slice, and a cocktail cherry. On the rocks; poured over ice

French 75

  • 1 oz. Flaghill Blue Gin
  • 1⁄2 oz. Royal Rose Simple Syrup
  • 1⁄2 oz. fresh squeezed lemon juice
  • Charles de Fere Blanc de Blanc

Lemon twist, to garnish

Happy Nuts

  • 3 oz Nigori Genshu Sake
  • 3 oz Filtered coconut water
  • 1 teaspoon Torani white chocolate sauce

Garnish with chocolate dipped lychee and serve in a martini glass

 Cucumber Breeze

  • 1 part Sake clear
  • 1 part Spindrift cucumber seltzer
  • Pour equal parts over ice in a tall glass

Pisco Poire

  • 1.25 oz Pisco
  • 0.5 oz fresh lemon juice
  • 0.5 oz amaro (such as Nardini) - optional
  • 0.75 oz Spiker’s Pear + Pink Peppercorn shrub
  • 0.25 orgeat syrup

Combine all ingredients in an ice-filled shaker. Shake vigorously and strain into a pilsner glass filled with crushed ice. Garnish with a pear slice and serve with a straw.

Pisco Sunset (serves 1)

  • 3 oz Pisco
  • 1.5 oz freshly squeezed OJ
  • 1.5 oz Spiker’s Pear + Pink Peppercorn shrub
  •  oz Campari

Spiker’s Green Tea Mocktail Base (serves 2)

  • 4 teaspoons green tea (loose) or 4 bags
  • 8 ounces water
  • 1 tablespoon juniper berries
  • Zested peel of one orange or tangerine
  • 2 ounces Spiker’s Raspberry Shrub or Berry Amour Shrub
  • 8 ounces seltzer
  • Cracked ice
  • Mint leaves

Gently infuse the green tea in water which was brought to the boil, and removed from heat for two minutes. (Green tea tastes bitter if brewed in boiling water.) Add the juniper berries and orange peel and set aside for at least 30 minutes. Strain and set aside to cool. When cool, add 2 ounces of Spiker’s Shrub to the tea base. (This base can be refrigerated for several days.)