Recipes

Farmers Daughter

Recipe courtesy of Stuart Jensen

1.5 oz. Carpano Bianco
0.5 oz Half Moon Orchard Gin
3 pieces snap peas
4 pieces kumquats
0.5 oz. Lemon juice
2 oz. Fever Tree Tonic

Muddle the kumquats and snap peas in a shaker tin. Add the gin, vermouth and lemon juice and shake with kold draft ice. strain into a collins glass with cracked ice and top with tonic water.

Luna Salvia

Recipe courtesy of Clinton Wilbur, Bartender at Hakkasan in San Francisco.

.75 oz Egg White
1.5 oz. Ruby Red Grapefruit
1.5 oz. Blood Orange Juice
1 oz. Atlantico Reserva
1.5 oz. Half Moon Orchard Gin
.875 oz Sage Leaf

Dry Shake then Kold Draft shake, add 1/2 fresh Kold Draft ice in zombie glass.

 

 

Hanky Panky

Recipe Courtesy of Lauren DeSantis

1.5 oz Half Moon Orchard Gin
1.5 oz Sweet vermouth
2 dashes Fernet-Branca
Garnish: Orange twist

Add all the ingredients to a shaker and fill with ice. Stir, and strain into a chilled cocktail glass. Garnish with an orange twist.

Eventide Cocktail

Recipe Courtesy of our friend, Warren Bobrow. Please check out his new cocktail book Apothecary Cocktails, sold on our online store.

2 oz Hudson Baby Bourbon
0.5 oz. Fruitations Cranberry Soda and Cocktail Syrup
1 oz. Perrier Sparkling Mineral Water (lemon)
Fee Brothers Whiskey Barrel Bitters
Hand cut ice in huge cubes

In a Boston shaker add the Baby Bourbon and the Fruitations Cocktail syrup. In the other side add the ice, hard shake for 15 seconds. Strain into an Old Fashioned glass over a large ice cube. Add the Perrier Sparking water, 3 dashes of Fee Bros bitters over the top and sip.

 

 

 

 

Hard Winter

Recipe Courtesy of Robert Montero
Bartender at Miami’s Broken Shaker
Submitted to the Miami’s Shake Stir Flash Competition

1 oz. Half Moon Orchard Gin
1 oz. Pallini Limoncello
3 oz. Fever Tree Ginger Beer
3 Dashes Angostura Bitters
4 Sage Leaves

Fill a collins glass with ice, lightly muddle 2 sage leaves. Add bitters, limoncello, gin and top off with ginger beer.
Slap the remaining sage leaves and place them over the rim of glass for aroma.

 

 

 

The New Frontier

Recipe courtesy of our friend Warren Bobrow

1 bottle Half Moon Orchard Gin
2 bottles Barrow’s Intense Ginger Liqueur
2 bottles Perrier Sparkling Natural Mineral Water (lemon)
Garnish: mint sprigs and lime wheels
Glass: Martini 7 oz.
Ice: Cubes

Preparation

  1. Combine Barrow’s Intense and Half Moon Orchard Gin in a punch bowl with one large block of ice.
  2. Add lime wheels.
  3. Ladle over a tablespoon of crushed ice in a martini glass.
  4. Add Poland Spring Lemon Seltzer separately.
  5. Garnish with mint sprig.

Busted Barrel Rum from Jersey Artisan Distillery in Fairfield, NJ is the first new distillery since prohibition in New Jersey. Located in a former Curtiss-Wright building near the airport, the modified pot stills churn away 24 hours per day. Some of the brilliant Louisiana Cane is aged in oak casks, yet other batches go into their signature Silver Rum. With an Agricole nose and soft, mouth-filling finish, Busted Barrel is perfect all alone in the glass or augmented by always fresh juices and seltzers. Less is more with this quality product. Now on the shelf in limited locations in New Jersey, Busted Barrel’s aged version will follow in a few months time.

 

White Whiskey Old Fashioned Cocktail

Recipe courtesy of our friend Warren Bobrow

4 oz. of Hudson NY Corn Whiskey
2 oz. of Carpano Antica Formula Sweet Vermouth
2 oz. Wilkes and Wilson Lime Mint Simple Syrup
4 Drops Basement Bitters from Hudson Spirits
A couple of home cured cherries (essential to make them yourself, pour bourbon over cherries and let them steep for 2-3 weeks in the fridge)
Perrier Sparkling Natural Mineral Water (lemon essence)

Preparation

  1. Add to a cocktail shaker ¾ with ice
  2. Add two oz. of the Wilkes and Wilson simple
  3. Add about four drops of the Basement Bitters
  4. Muddle the bitters and cherries around
  5. Add 2 oz. of the Hudson Corn Whiskey
  6. Add a splash of Perrier Sparkling Natural Mineral Water to the mixture
  7. Stir some more then add the Sweet Vermouth and the remainder of the Hudson Corn Whiskey
  8. Stir again, taste for balance and serve in a glass without ice

Barrow’s Intense Ginger liqueur is a lovely way to create ginger based cocktails with ease. Made with the best ingredients possible, Barrow’s is a wonderful base liqueur for all sorts of healing elixirs. My own creation for Barrow’s was featured in Men’s Health Magazine as one of their top six cocktails at the Manhattan Cocktail Classic.

 

The Cunning Little Vixen

Recipe courtesy of bartender Josh Sontag of NYC’s Whitehall.

2 oz. Atsby Armadillo Cake
.75 oz. Hudson Baby Bourbon
2 tbsp of fresh blackberry purée
Sparkling water

Two-Hit Fig Punch

Two-Hit Fig PunchRecipe courtesy of Charlotte Voisey

www.liquor.com

12 Fresh figs, halved
12 oz Simple syrup (one part sugar, one part water)
6 oz Fresh navel orange juice
12 oz Fresh lemon juice
24 oz Sailor Jerry Spiced Rum
24 oz Hudson Baby Bourbon

Garnish with lime wheels and nutmeg.

In a small bowl, muddle the figs well and add the simple syrup. Place a large block of ice in a punch bowl and add the fig mixture and the remaining ingredients. Garnish with thinly cut lime wheels and freshly grated nutmeg.

The Half Moon Punch

Recipe courtesy of our friend Warren Bobrow.

1 Bottle Half Moon Gin
2 Qts. Freshly Squeezed Grapefruit Juice
1 Qt. Pomegranate Juice (Pom works)
2 Bottles Berlo Prosecco
10 or so shakes of The Bitter Truth Aromatic Bitters, taste, then add more if necessary.
Orange, Lemon and Lime rounds
Ice made with your Mavea “Inspired Water” Pitcher infused with chilies (crush some chile peppers of your choice into your filtered water, place in a 1 gallon container, then freeze as usual)..

Preparation:

1. Add all liquid ingredients to a punch bowl.
2. Add the large block of infused Mavea ice to the punch bowl.
3. Garnish with citrus rounds and serve to an appreciative audience.
4. Refill with ice, gin and pomegranate and grapefruit juices as necessary