Mouth's Signature Seasonal Cocktail Recipes
Fall '16: Roger, Ginger
Bourbon+ ginger, the best duo since Ginger and Fred. Combine 1.5 oz Koval Distillery Single Barrel Bourbon, .5 oz pineapple juice, .5 oz Barrow's Intense Ginger Liqueur, 2-3 dashes Hella Bitter's Citrus Bittters in a mixing glass with ice. Stir for 30 seconds, strain into a tall glass over ice, top with seltzer, garnish with ginger and mint.
Fall '16: The Apple Mule
One of these a day is sure to keep the doctor away. Combine 2 oz Town Branch Kentucky Bourbon, 1.5 oz Morris Kitchen Ginger Spice Cocktail Mixer, .5 oz Carr's Ciderhouse Cider Syrup and ice in a shaker. Shake well! Strain and pour into a copper Moscow mule mug topped with crushed ice. Add a splash of seltzer. Garnish with apple slices and cinnamon sticks.
Fall '16: Bees Knees
Another thing to bee happy happy about this fall. In a mixing glass filled with ice, combine 2 oz Ransom Dry Gin, 1 oz Vya Sweet Vermouth, 1 oz Kas Honey Liqueur, 2 dashes Hella Bitter's Aromatic Bitters and mix for 30 seconds. Strain and serve in a chilled cocktail glass. Garnish with lemon peel and star anise.
Fall '16: Apples & Honey
Get into the spirit of 5777 with this refreshing holiday cocktail! Fill a rocks glass halfway with ice. Add 2 oz Harvest Spirits Cornelius Applejack and 1 - 1.5 oz Kas Krupnikas Honey Liqueur. Still gently with a bar spoon. Garnish with 1-2 fresh mint leaves and 1-2 thinly-sliced apple slices.
Green means go... and sip this one outside! Combine .5 oz fresh cucumber juice, .5 oz fresh lime juice, 2.25 oz Celebration Distillation Crystal rum and .5 oz light simple syrup (1 part sugar, 2 parts water) all ingredients in a cocktail shaker with ice. Shake vigorously for 20 seconds. Fine strain into a coupe glass and garnish with cucumber slice.
Pucker up with bright California lemon liqueur. In a tall collins glass, combine 2 oz Ventura Limoncello and 1.5 oz Brooklyn Gin. Top with 2 oz club soda and garnish with a lemon wheel.
Everything's Coming Up Rosé
A summery punch in the Mouth? Yes way, rosé! Pour 1 part Owl's brew Pink & Black Tea Cocktail Mixer and 1 part Matthiasson Rosé in a punch bowl, pitcher or other large glass serving vessel. Stir well and garnish with your favorite summer fruit to keep things nice and sweet.
Time to start using your melon! Combine 2 oz aperitivo, 2 oz watermelon juice and .5 oz lime juice in mixing glass filled with ice. Stir with bar spoon for 20 seconds. Pour through strainer into a cocktail glass filled with ice. Garnish with wedges of lime and watermelon.
Look at spring through a rose-colored glass! Combine 1.75 oz Falcon Spirits Botanica Gin, .5 oz Fruitlab Organic Orange Liqueur, .5 oz Tempus Fugit Liqueur de Violettes, .5 oz lemon and .25 oz lime juices in a shaker with ice. Shake and strain with your Koriko Hawthorne Cocktail Strainer into a chilled glass over a large ice cube. Spray Urban Moonshine Organic Chamomile Bitters twice over the cocktail. Garnish with lemon peel.
Some Sage Advice for smart Mouths: Combine 2 oz Catoctin Creek Roundstone Rye, .5 oz lemon juice, .25 oz simple syrup made with Bourbon Barrel Smoked Sugar and 4 sage leaves in a shaker with ice. Shake and strain into a rocks glass over a large ice cube. Add .75 oz Corsair Triple Smoke Whiskey, slowly pouring over the back of a spoon to float on top. Garnish with sage leaf.
Happy hour? It's about thyme! Muddle 1 sprig of thyme. Add 1.5 oz Square One Botanical Vodka and .5 oz each of St. George Spiced Pear Liqueur, lemon juice and simple syrup. Add 3 dashes Wigle Rosemary Lavender Bitters. Shake with ice for 30 seconds. Strain into a whiskey glass with fresh ice (or soapstone spheres!) and top with soda water. Garnish with thinly sliced pear and thyme sprig.
The Perfect Gin + Tonic
How to mix the perfect gin and tonic: In a collins glass, combine 1.75 oz of Corsair Gin, .5 oz Jack Rudy Tonic Syrup and a generous squeeze of lime. Add ice, top with soda water, stir and drink up! As obsessed as we (and the Spanish are) with G&Ts, or know someone else who is? Pick up our Gin & Tonic Kit!
Cool off with a hibiscus negroni. Mix equal parts of Sorel Hibiscus Liqueur, Greenhook American Dry Gin & Vya Sweet Vermouth in a glass with ice. Stir and strain into chilled glass. Serve straight up or over a large cube. Garnish with orange slice.
The Winter Negroni
Happy and berry and bright! Combine 1 part Far North Solveig Gin, 1 part Eden Orleans Herbal and 1 part Bittermens Amère Nouvelle in an Andrew Iannazzi mixing glass with ice. Stir with a Jack Rudy bar spoon for 20 seconds. Strain into a cocktail glass over a large ice cube to keep it super chilled. Garnish with frozen cranberries.
Boozy Hot Chocolate
Bring 8 oz milk to a simmer in a small saucepan. Whisk in 1/3 cup of Sucre Extra Dark Drinking Chocolate or Nunu Chocolate's Hot Chocolate Shavings. Turn off the stove and add 2 oz High West Double Rye! Stir, then pour into your favorite mug. Add Three Tarts Marshmallows and an Indie Peppermint Stick. Love someone who loves hot chocolate? Give them our Drinking Chocolate Kit. Wrapped in brown recycled kraft paper and tied up with string, it includes a typewritten recipe on an old-fashioned index card. If that doesn't make you warm and fuzzy...
I'll Take Manhattan
The Berry Smash!
Here’s what we’ve been mixing up this summer around the office (after 5pm, of course), in 6 easy steps: 1. Muddle 3 blackberries and 3 mint leaves in a shaker. 2. Pour in 2 oz Dry Fly Distilling Washington Wheat Whiskey. 3. Add 1/2 oz Quince & Apple Tart Cherry Grenadine. 4. Throw in lots of ice – shake shake shake, baby! 5. Strain into your favorite wide mouth cocktail glass. 6. Garnish with a plump, ripe blackberry.