Sweetgrass Farm
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ALL AT SEA

3 Crow Rum

Cognac

Caribbean spice syrup

Bitters

Absinthe rinse

Lemon peel garnish

-          Bob Herczeg, Bar manager at Falmouth Country Club (Fall 2013)

 

ANOTHER SIDE OF SUMMER

1 oz. whisky

½ oz tart cherry liqueur

½ oz. Gran Classico bitter

1 oz. orange juice

-          The Tasting Panel, February 2014

 

the ARIES

1 one-inch cube honeydew melon, plus 1 melon ball for garnish

1 ½ oz. green chartreuse

1 ½ oz. gin

3-4 oz. seltzer

Muddle melon cube in a glass; strain juice into ice-filled cocktail shaker. Add chartreuse and gin. Shake well. Strain into a tall, ice-filled glass. Top with seltzer. Garnish with melon ball.

-          Martha Stewart

 

AUTUMN GIN SOUR

2 ¼ cups gin

1 cup fresh lemon juice

¾ cup orange-flavored cognac

4 large egg whites

12 tsp orange marmalade

Combine gin, lemon juice and cognac in a large pitcher; chill until very cold (2 to 24 hours). Mix egg whites in a small jar, chill until cold.

For each cocktail, shake 2 ½ oz. gin mixture, ½ oz. egg white and 1 tsp marmalade in a cocktail shaker until very frothy, about 1 minute. Fill with ice; shake until outside is frosty, about 3 seconds. Strain into coupe glass.

Serves 12

 

the AVIATION

2 oz. gin

½ oz. freshly squeezed lemon juice

1/3 oz. maraschino liqueur

Shake well with ice, then strain into a chilled martini glass.

-          Bloomberg Business Week, 26 July – 1 August 2010

 

BEST MAN’S BRUNCH

1 ½ oz. Back River Gin

¾ oz. fresh lemon juice

1 tsp horseradish (to taste)

Two grinds of black pepper

¼ tsp celery salt

4 dashes hot-pepper sauce

4 oz. tomato juice

Add ice and gently combine or stir. Garnish with pickled vegetables, an olive, lime wedge or anything else that seems appropriate.

-          Andrew Volk, Maine Magazine

 

BIJOU COCKTAIL

Back River Gin

Green chartreuse

Sweet vermouth

Orange bitters

-          Bob Herczeg, Bar manager at Falmouth Country Club (Winter 2013)

 

THE BLACK FRIARS COBBLER

10 fresh blackberries

¼ cup Sloe gin

¼ cup mezcal

3 tbsp fresh lemon juice

2 tbsp pure cane syrup

3 cups crushed ice

Additional blackberries for garnish

Muddle 10 blackberries in cocktail shaker. Add sloe gin, mescal, lemon juice and cane syrup. Shake without ice until well blended, about 10 times. Divide mixture between 2 large rocks glasses. Add crushed ice, filling glasses to the top. Garnish with additional blackberries and serve.

-          Bon Appetit, February 2011

 

BLUE MOON

1 ½ oz. Back River Gin

½ oz. violet liqueur

½ oz. fresh lemon juice

Shake with plenty of ice and serve straight up.

-          Phil Powell, via facebook

 

BOURBON SLUSH

12 oz. frozen lemonade concentrate

6 oz. frozen orange juice concentrate

2 cups sugar

2 cups strong hot tea

2 cups bourbon

7 cups water

Ginger ale or lemon-lime soda to taste

In a lidded, freezer-proof container or two (Tupperware or Rubbermaid pitchers work well), stir together all ingredients except ginger ale until thoroughly blended. The concentrate should not be pre-diluted with water and unflavored black tea is best, like Red Rose or Lipton.

Place container(s) in freezer overnight -- or at least 4-6 hours – depending on your appliance. It should be firm all the way through, but will not freeze completely solid.

Scoop about ½ to ¾ cup of slush into a tumbler, top with ginger ale or lemon-lime soda to taste and serve.

-          Constance Bodine, owner of Sweetgrass Winery & Distillery

 

the BOTANIST

1 ½ oz. gin

½ oz. elderflower liqueur

½ oz. lemon juice

¼ oz. simple syrup

Cucumber slice, for garnish

Mint sprig, for garnish

Shake all ingredients, except garnishes, with ice then strain into a rocks glass with 3 large ice cubes. Garnish with a cucumber slice and mint sprig.

-          Wil Schultz, Wine Enthusiast, July 2014

 

CLERMEIL

1 ½ oz. rum

¾ oz. green chartreuse

¾ oz. lime juice

¼ - ½ oz. maple syrup

1/8 oz. allspice dram

Shake and strain, serve up.

-          Kindredcocktails.com

 

CRANBERRY MARTINI

½ oz.  dry vermouth

2 oz. Cranberry Gin

Fill cocktail shaker about halfway with ice. Add vermouth and stir/swirl/gently shake to coat ice. Pour off excess liquid, retaining “seasoned” ice. Add cranberry gin and shake well. Strain into a chilled cocktail glass. Garnish with lime twist or (candied) orange slice.

-          Courtney Williamson, manager at Sweetgrass Old Port

 

CUCUMBER YUM-YUM COCKTAIL

12 eighth-inch thick slices English cucumber, divided

10 fresh raspberries, divided

¼ cup gin

¼ cup acacia honey

2 tbsp (scant) aquavit

2 tbsp (scant) fresh lime juice

Muddle 10 cucumber slices and 8 raspberries in cocktail shaker. Add gin, honey, aquavit and lime juice. Shake vigorously 20 times. Fill two old-fashioned glasses with crushed ice. Strain cucumber mixture into glasses, dividing equally. Garnish each drink with 1 cucumber slice and 1 raspberry.

-          Bon Appetit, June 2012

 

DARK AND STORMY

3 cups ginger beer or spicy ginger ale

¾ cup (dark) rum

Fill a large pitcher with ice. Add ginger beer and top with rum. Serves 6 to 8.

-          Martha Stewart (?)

 

the DELMONICO

1 oz. Back River Gin

½ oz. brandy

½ oz. sweet vermouth

½ oz. dry vermouth

2 dashes bitters
Add all ingredients to a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with a lemon or orange twist.

 

This classic cocktail is well over 100 years in age created at the now legendary Delmonico Steak House in New York City. It relies on a careful balance of distinct ingredients with nothing flashy at all but it simply works! Enjoy.

 

FRENCH 75

2 oz. Back River Gin

1 tsp simple syrup

½ oz. fresh lemon juice

4 oz. sparkling wine

Lemon slices for garnish

Add the first three ingredients, along with a handful of ice, to a cocktail shaker and shake well. Strain into a tall glass (like a Collins glass) filled half with ice. Top with the sparkling wine and garnish with lemon slices.

 

FROZEN GINGER JULEP

4 oz. (bourbon) whisky

3 oz. fresh lemon juice

¼ cup fresh mint leaves

1 cup spiced ginger syrup (instructions follow)

8 cups ice cubes

4 mint sprigs

For the ginger syrup: ½ water;  ½ cup sugar;  one 4-inch piece of fresh ginger, peeled and roughly chopped; 8 cloves; 1 star anise pod. In a small pot, simmer sugar and water until combined. Add ginger and other spice and continue to simmer for 25 minutes. Remove from heat, let cool, then strain. Chill the syrup before using.

Combine all ingredients except mint sprigs in a blender and mix until smooth. Pout into stemmed or silver julep cups, garnishing each with a mint sprig. Serves 4.

-          Alex Rein, Wine Enthusiast, July 2013

 

the GIN BREEZE

2 oz. coconut water

1 oz. gin

1 tbsp fresh lime juice

1 tsp honey

Combine the coconut water, gin, lime juice and honey in a glass or cocktail shaker. Stir or shake until the honey is dissolved. Pour over ice. Garnish with a lime wedge and serve cold.

 

GIN PUNCH

6 navel oranges, cut into quarter-wheels

6 lemons, cut into quarter-wheels

3 limes, cut into wheels

1 pint fresh raspberries

1 pineapple, cut into 1-inch cubes

750 ml gin

1 ¾ cups fresh lemon juice

1 ¼ cup simple syrup (1:1)

½ cup orgeat (almond) syrup

1 cup crème de framboise

3 cups water

750 ml brut sparkling wine

Ice block

Combine all the fruit in a large punch bowl. Add the gin, juice, syrups, crème de framboise and water. Refrigerate for at least 4-5 hours. Just before serving, add the sparkling wine and decorative ice block.

-          Speakeasy: Classic Cocktails Reimagined from New York’s Employees Bar, by Jason Kosmas and Dushan Zaric

 

the GRAND CRAN

2 oz. Cranberry Gin

1 oz. Grand Marnier

Tonic water to taste

Serve on the rocks.

 

HEMINGWAY DAIQUIRI

2 oz. rum

¾ oz. lime juice

½ oz. grapefruit juice

½ oz. maraschino liqueur

Lime wheel, for garnish

In a cocktail shaker, combine all ingredients (except garnish) with ice. Shake well, and strain into a chilled coupe glass. Garnish with lime wheel.

-          Wine Enthusiast, June 2015

-           

the HONEYCRISP COCKTAIL

2 oz. (rye) whiskey

1 tbsp dark maple syrup (preferably grade B)

½ oz. orange juice (optional)

1 twist of orange peel

3 dashes citrus or Angostura bitters

4 oz. chilled dry hard cider

In a tall glass, stir together whiskey, maple syrup and orange juice. Add the bitters and orange peel, then top off with cider.

-          Fiveandspice.wordpress.com

 

HORCHATA

4 cups whole milk

1 cinnamon stick

1 can (14 oz.) sweetened condensed milk

½ cup rice or almond flour

2 tsp pure vanilla extract

½ cup rum (optional)

Ice cubes

Additional cinnamon sticks and ground cinnamon for garnish

1.       Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat and transfer to a bowl. Whisk in condensed milk, flour and vanilla. Refrigerate for at least 30 minutes.

2.       Strain mixture through a fine sieve and stir in rum. Divide among 4 glasses filled with ice. Garnish with cinnamon sticks and ground cinnamon.

-          Martha Stewart Living, May 2011

 

HOT BRANDY FLIP

1 raw egg

1 tbsp powdered sugar

6 oz. warm milk

1 ½ oz. brandy

1.       Add the egg, powdered sugar and brandy together in a bowl and whisk. The mixture should begin to turn yellow.

2.       Warm the milk.

3.       Pour the mixture into a mug and top with the warm milk. Stir and top with freshly grated nutmeg.

-          Foodies of New England

 

HOT CHOCOLATE WITH BRANDY

5 oz. bittersweet chocolate chips

1 ½ cups milk

¼ cup heavy cream

½ tsp cornstarch (to thicken mixture)

2 tbsp brandy (you may want more, depending on your taste)

1.       Over medium heat, melt the chocolate chips. Stir constantly to avoid scorching.

2.       Very slowly, mix in the milk. (Do not add all the milk at once; otherwise the chocolate will not blend evenly throughout the mixture.)

3.       Just as slowly, whisk in the heavy cream and cornstarch.

4.       Slowly bring to a boil until you find your preferred consistency. Then, add the brandy.

-          Foodies of New England

 

HOT GINGERBREAD PUNCH

3 cups water

2 12-oz. bottles of stout

¾ cup sugar

½ cup finely chopped peeled fresh ginger

12 whole cloves

3 cinnamon sticks, broken in half

3 whole cardamom pods, cracked

1 orange

1 ½ cups (dark) rum

Lightly sweetened whipped cream

Ground cinnamon

Combine first 7 ingredients in large saucepan. Using vegetable peeler, remove peel from orange in strips (avoiding the pith) and add to stout mixture. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer over medium-low heat 15 minutes. Remove from heat and let stand 15 minutes. Strain liquid into bowl; discard remaining solids. Cover and refrigerate overnight (at least 8 hours).

Combine chilled punch and rum in large saucepan and bring to a simmer over medium-low heat. Pour hot punch into small teacups or large demitasse cups. Top with whipped cream and cinnamon.

-          Bon Appetit

 

HOT TODDY

1 tsp sugar

6 oz. boiling water

2 oz. brandy

Put the sugar into a mug. Pour the boiling water into the mug along with the brandy. Stir and sprinkle on some freshly grated nutmeg. Presto!

-          Foodies of New England

 

HOT WHISKEY

Whiskey, any kind you like (I usually go for Irish)

Boiling water

Small spoonful of honey

Lemon wedge

Whole cloves

Ground cinnamon

Stud lemon wedge with whole cloves (5 or so), sprinkle with cinnamon and set aside. Add one ounce or so of whiskey to your mug. Fill with boiling water. Stir in honey. Squeeze spiced lemon wedge and drop into drink. Carefully enjoy.

-          Courtney Williamson, manager at Sweetgrass Old Port

 

IMPERIAL PUNCH ROYALE

3 ½ - 3 ¾ lb pineapple: peeled, cored, cut into 1-inch pieces

2 cups brandy

½ cup sugar

2 oranges

½ cup boiling water

½ cup fresh lime juice

½ cup tawny port

¼ cup maraschino liqueur

Ice ring with orange and lime slices (instructions follow)

2 cups chilled Prosecco, or other sparkling wine

1 cup (or more) chilled sparkling water (optional)

Start this recipe one day ahead!

For the ice ring: Layer orange and lime slices in the bottom of a Bundt pan. Weigh them down with handfuls of ice cubes. Fill pan with water and freeze overnight.

1.       Place pineapple pieces in large bowl. Pour brandy over; cover and let pineapple soak at room temperature overnight (at least 10 hours).

2.       Place sugar in medium bowl. Using vegetable peeler, remove peel from oranges in strips (avoiding the pith). Add orange peel to sugar and mash or muddle until sugar is soft and moist and light orange in color (about 3 minutes). Add boiling water and stir until sugar dissolves. Strain mixture, reserving orange syrup. Discard orange peel.

3.       Strain pineapple mixture into large bowl, reserving brandy. Discard pineapple. Add ¼ cup orange syrup, lime juice, tawny port and maraschino liqueur to brandy. Cover and chill at least 2 hours. Keep chilled.

4.       Just before serving, transfer punch mixture to punch bowl; add ice ring to bowl. Stir in Prosecco. Add sparkling water, if desired, and serve.

-          Bon Appetit

 

an IRISHMAN IN MANHATTAN

3 oz. (Irish) whiskey

1 oz. Ruby port

½ oz. Campari (or other bitter liqueur)

Dried black or red currants, soaked in whiskey, for garnish

Add all ingredients along with a handful of ice to a mixing glass. Stir, don’t shake, for a good 20 seconds and then strain into a chilled cocktail glass. Garnish with the plumped currants.

-          BevX.com

 

the JACK ROSE

2 oz. apple brandy

½ oz. fresh lemon or lime juice

¼ oz. real pomegranate grenadine

Shake vigorously with plenty of cracked or crushed ice and strain into chilled cocktail glasses.

A “nice touch” is frosting the glass by dipping its rim in grenadine then in powdered (e.g., fine, not confectioners’) sugar before straining the Jack Rose into the glass.

-          Distiller Magazine, Summer 2012

 

the LAST WORD

¾ oz. maraschino liqueur

¾ oz. gin

¾ oz. green Chartreuse

¾ oz. fresh lime juice

Shake all ingredients with ice then strain into a chilled cocktail glass.

-          Ad in Imbibe Magazine, May/June 2015

 

the LELAND PALMER

½ cup honey

½ cup hot water

3 cups freshly brewed jasmine tea, cooled

¾ cup gin

¾ cup limoncello

¾ cup fresh lemon juice

½ cup fresh grapefruit juice

1 cup chilled club soda

6 lemon slices, for garnish

Stir honey and hot water in small bowl until honey dissolves. Cool completely.

Combine honey water, jasmine tea, gin, limoncello, lemon juice and grapefruit juice in a large pitcher. Add club soda and stir to blend.

Fill six 1-pint mason jars with ice cubes. Divide tea mixture among jars; top with lemon slice.

-          Andrew Knowlton, The Mix, Bon Appetit

 

the LEVITATING MONK

2 oz. rum

1 oz. tawny port

2 dashes angostura bitters

Red verjus*, poured into a spray bottle

Orange peel, for garnish

3 golden raisins, for garnish

*Verjus is the pressed juice of unripe grapes

In a mixing glass, combine the rum, Port and bitters with ice. Stir for 20 seconds.

Spray 4 spritzes of verjus into a martini glass. Strain the rum mixture into the glass. Twist the orange peel over the drink to release its oils.

Drop the twist, along with the golden raisins, into the drink and serve.

-          Kara Newman, the Crush, Wine Enthusiast, December 2014

 

LIMEADE

4 cups water

2 ½ cups fresh lime juice (25 limes)

½ cup superfine sugar

Combine ingredients in a large pitcher.

 

Lime Rickeys with Cilantro

1 ½ cups limeade

¾ cups gin

5 tbsp superfine sugar

3 limes, cut into rounds

3 cups club soda

Lime wedges, for garnish

Cilantro sprigs, for garnish

Combine limeade, gin, sugar and limes in a large pitcher. Refrigerate at least 1 hour. Add club soda. Serve over ice, garnished with lime wedges and cilantro sprigs. Serves 6 to 8.

-          Martha Stewart

 

LUCIEN GAUDIN

1 oz. gin

½ oz. triple-sec

½ oz. Campari

½ oz. dry vermouth

Stir with ice. Strain into a cocktail glass. Garnish with a lemon twist.

 

MARK OF THE MAPLE

2 oz. whisky

1 oz. maple liqueur

1 oz. macadamia nut liqueur

¾ oz. maple syrup

Serve in a cocktail glass with a maple syrup and crushed macadamia nut rim, and float a single macadamia nut for garnish.

-          Steve Lovenguth, Portland Press Herald

 

MARTINEZ

1 ¼ oz. Old Tom style gin

¾ oz. London dry gin

¾ oz. sweet vermouth

¼ oz. maraschino liqueur

2 dashes angostura bitters

1 dash Peychaud’s bitters

Lemon peel

Combine all ingredients in a mixing glass. Add ice and stir. Strain into a chilled cocktail coupe. Twist the lemon peel to express oils over the surface of the cocktail and either discard or use to garnish.

-          Mike Ryan, Wine Enthusiast

 

MAPLE BOURBON TWIST

1 oz. bourbon

¾ oz. maple syrup

¾ oz. lemon juice, fresh squeezed

2 small splashes of apple brandy

-          Agoldenafternoon.com

 

MAPLE LEAF COCKTAIL

1 ½ oz. whisky

½ oz. pure maple syrup
½ oz. fresh lemon juice

Place all ingredients in a cocktail shaker with ice. Shake and strain into a cocktail glass.

-          Thekitchn.com

 

MELLOW YELLOW

1 oz. limoncello

1 oz. gin

Club soda

Combine spirits in a tall glass. Top with ice and club soda. Garnish with a sprig of fresh rosemary or thyme.

-          Wine Enthusiast, April 2015

 

MISS SCARLET

1 ½ oz. gin

½ oz. fresh lime juice

¼ oz. Cynar (Italian bitter herbal liqueur)

¾ oz. grenadine

1 dash angostura bitters

Combine ingredients in a shaker and shake with ice until chilled. Strain into a chilled coupe.

-          Doug Phillips, Imbibe Magazine, May/June 2015

 

MYSTERY DRINK

1 ½ oz. gin

1 oz. canton ginger liquor

4 oz. ginger ale

Juice of ½ a lime

No instructions given.

-          No source apparent, either

 

the ORCHARD

Bourbon

Sweet vermouth

Apple brandy

Angostura bitters

Served up.

-          Bob Herczeg, Bar manager at Falmouth Country Club (Fall 2013)

 

PEGU CLUB COCKTAIL

Back River Gin

Triple-sec

Fresh lime juice

Angostura bitters

Orange bitters

Served up.

-          Bob Herczeg, Bar manager at Falmouth Country Club (Summer 2013)

 

PIMM’S CUP

2 cups lemonade

1 cup ginger ale

½ cup Pimm’s No. 1

½ cup gin

Lemon slices, for garnish

Fill a large pitcher with ice cubes. Stir in lemonade, ginger ale, Pimm’s and gin. Garnish with lemon slices. Serves 6 to 8.

-          Martha Stewart (?)

 

PRE-PROHIBITION MARTINI

Back River Gin

Dry vermouth

Orange bitters

The original recipe for the most classic of cocktails.

-          Bob Herczeg, Bar manager at Falmouth Country Club (Summer 2012)

 

QUEEN’S PARK SWIZZLE

¼ cup sugar

¼ cup water

24 fresh mint leaves, divided

3 tbsp fresh lime juice, divided

1/2  cup (white) rum

1 tsp angostura bitters

Bring sugar and water to boil in small saucepan, stirring until sugar dissolves. Boil 1 minute. Transfer simple syrup to small bowl and chill until cold.

Place two highball glasses in freezer to chill 15 minutes. Combine 12 mint leaves, 1 ½ tbsp lime juice and 1 ½ tbsp. syrup in each glass. Using muddler or handle of wooden spoon, mash mint mixture in each glass until mint begins to break apart. Add ¼ cup rum, then 1 cup crushed ice to each glass; swizzle or stir to blend. Add more crushed ice to each glass to fill completely, mounding at top. Drizzle ½ tsp bitters over ice in each glass and serve with a straw.

-          Andrew Knowlton, The Mix, Bon Appetit, May 2010

 

RED SANGRIA
1 bottle inexpensive red wine
Apples
Oranges
1 lemon
1 lime
(White) rum
Coconut rum
Peach nectar

No instructions given.

-          Al, from New Jersey

 

the REVEILLON COCKTAIL

2 oz. apple brandy

½ oz. pear eau-de-vie

½ oz. pimento dram (allspice liqueur)

¼ oz. sweet vermouth OR 1 dash aromatic bitters

Cinnamon stick, for garnish

Combine ingredients with cracked ice in a cocktail shaker. Stir like hell for no less than 30 seconds, and strain into a cocktail glass. Garnish with the cinnamon stick.

-          Distiller Magazine (?), Summer 2012

 

ROSE OF MARY

50 ml gin

2 rounded spoonfuls rosemary and apple jelly

2 ml cloudy apple juice

Soda water

Stir in mixing glass to dissolve, the strain into highball glass over ice. Top with soda.

 

the SALTY DOG

(Served without a salted rim, this cocktail is called a GREYHOUND.)

Kosher salt

½ cup gin (or vodka)

¾ cup fresh grapefruit juice

Pour salt onto small plate. Moisten rims of two highball glasses. Gently dip rims into salt to coat lightly. Fill glasses with ice cubes. Pour ¼ cup gin (or vodka) over ice in each glass. Divide grapefruit juice between glasses and serve.

-          Bon Appetit, July 2012

 

SICILIAN 75

1 oz.  gin

1 oz. fresh blood orange juice or blood orange liqueur

¼ oz. Campari

½ oz. simple syrup

Prosecco to top

Blood orange wedge, for garnish

Shake first four ingredients with ice and strain into a Champagne flute. Top with Prosecco and garnish.

-          Mayur Subbarao, Wine Enthusiast

 

SIDEWINDER FANG TIKI-CONE

1 oz. Jamaican rum

1 oz. molasses-based rum

1 oz. passion fruit puree

½ oz. lime juice

½ oz. orange juice

Lime peel curl

Combine all the ingredients except lime peel in a cocktail shaker filled with ice and shake gently. Pour over crushed ice in a sno-cone cup (or martini glass). Garnish the glass with the lime peel curl.

-          Daniel Warrilow, Wine Enthusiast, July 2013

 

SOUTH SEA DIPPER

1 oz. white rum

½ oz. aged rum (Jamaican recommended)

½ oz. rhum agricole

¾ oz. lemon juice

¾ oz. pineapple juice

¾ oz. passion fruit syrup

¼ oz. simple syrup (1:1)

1 tsp ruby Port

1 dash angostura bitters

Orange peel, pineapple leaves and edible orchid, for garnish

Combine all ingredients in blender and add 1 cup crushed ice. Blend for 3 second. Pour contents into a tiki mug, top with more crushed ice to fill and garnish.

-          Paul McGee, Imbibe Magazine, May/June 2015

 

SOUTHSIDE BUCK

Back River Gin

Simple syrup

Lime

Mint

Ginger beer

-          Bob Herczeg, Bar manager at Falmouth Country Club (Summer 2014)

 

SPACE GIN SMASH

6 mint leaves

¼ of a lemon

2 seedless green grapes

1/8 of a green apple

1/3 oz. simple syrup

1 ¼ oz. gin

Apple fan, mint sprig and single grape, for garnish

In a shaker, muddle the mint, lemon, grapes, apple and syrup. Add the gin and fill with ice. Shake, and strain into a rocks glass filled with fresh cracked ice. Garnish with apple fan, mint sprig and single grape.

-          Angus Winchester, liquor.com

 

SPOOKY RUM COOLER

Black sanding sugar

Lime wedge

1 tbsp fresh lime juice

1 oz. rum

3 tbsp simple syrup

¼ cup pomegranate juice

1 oz. (dark) rum

Spread black sanding sugar on saucer. Rub lime wedge around the rim of a glass, then dip in sugar to coat. Add ice to glass. Also fill cocktail shaker with ice, add lime juice, light rum, simple syrup and pomegranate juice. Shake for 30 seconds. Strain into glass, leaving room on top. Gently float dark rum on top of cocktail.

 

the STONE FENCE

2 oz. apple brandy (or rum or whiskey, in a pinch)

Hard cider

Pour apple brandy into a pint glass, over a few ice cubes. Fill with hard cider. Orange and/or aromatic bitters are optional additions. Served hot, it benefits from a slice of lemon and few cloves or a cinnamon stick.

-          Distiller Magazine (?), Summer 2012

 

STONE FENCE

3 Crow Rum

Cinnamon tincture

Hard cider

Lemon peel garnish

Served on the rocks.

-          Bob Herczeg, Bar manager at Falmouth Country Club (Winter 2013)

 

the STONEWALL

1 oz. Back River Gin

2 oz. apple brandy

Over ice. This will brace you for a cold winter’s day!

 

SUMMER BREEZE

1/3 cup pineapple juice

¼ cup pink grapefruit juice

2 oz. gin

Fresh mint leaves

Seltzer

Combine juices, gin and mint leaves in a large glass. Add ice and top with seltzer.

 

THREE DOTS AND A DASH

1½ oz.  French-style aged rhum agricole

½ oz.  English-style aged rum

1 oz.  lime juice

½ oz.  honey syrup (equal parts honey and hot water)

½ oz.  velvet falernum

½ oz.  Dry Curaçao

¼ oz.  St. Elizabeth’s Allspice Dram

3 dashes Angostura Bitters

2 maraschino cherries, for garnish

1 chunk pineapple, for garnish

In a blender, combine all ingredients (except garnish) with 1 cup ice. Blend for 5 seconds, then pour into a chilled mug or tumbler. Garnish with the cherries and pineapple. Serve with a straw.

-          Wine Enthusiast, June 2015

 

TOM COLLINS

2 ½ ounces gin

1 ounce lemon juice

1 tsp superfine sugar

3 ounces of club soda

1 cherry

1 slice of orange

In a shaker filled with ice, combine the gin, lemon juice and sugar.  Shake well.  Strain into a Collins glass filled three-quarters with ice.   Top with club soda and stir several times.  Garnish with the cherry and orange slice.

-          Mike Dawson, the Crush, Wine Enthusiast, July 2015

 

the URBAN COWBOY

1 sugar cube

3 dashes Chinese bitters (Angostura may be substituted)

1-inch piece of orange peel

2 oz. barrel-aged gin

Maraschino cherry

In a rocks glass, muddle the sugar cube and bitters with 1 tsp water. Add the orange peel and muddle gently, just enough to release the orange oil. Add gin, cherry and ice. Stir to chill.

-          Lori Buhl, Wine Enthusiast, July 2014

 

VEGITINI

2 oz. Back River Gin

“A whisper” of dry vermouth

2 pickled green beans

Served on the rocks.

-          Dale Smith, via facebook

 

VESPER

Back River Gin

Vodka

Lillet Blanc

A classic. Served shaken, not stirred.

-          Bob Herczeg, Bar manager at Falmouth Country Club (Fall 2012)

 

THE VOW

2 oz. rum

1 oz. sweet vermouth

Splash of sparkling wine

Add spirits to a 10-oz. old-fashioned glass. Fill with ice, stir. Top with sparkling wine.

-          Andrew Volk, Maine Magazine

 

a WARM SUMMERS DAY

6 sugar-snap peas

8 to 10 basil leaves

4 slices cucumber

2 oz. gin

1/3 oz. simple syrup

1/3 oz. fresh lime juice

Cucumber peel, as garnish

Muddle the cucumber, basil and peas in a mixing glass. Add gin, lime juice and syrup and shake well. Double strain into a chilled coupe. To garnish: wrap cucumber peel around your index finger, make a small cut in the middle and place on the edge of the glass.

-          Jesper Strauss

 

the WEDDING NIGHT COCKTAIL

1 ¾ oz. rum

½ oz. maple syrup

¼ oz. fresh lime juice

Shake in iced cocktail shaker and strain into a cocktail glass.

-          Maplesyrupworld.com

 

the WIDOW’S KISS

2 oz. apple brandy

1 oz. yellow chartreuse

1 oz. Benedictine

2 dashes angostura bitters

Combine ingredients with ice in a cocktail shaker. Stir until chilled, and strain into a chilled cocktail glass.

-          Distiller Magazine (?), Summer 2012

 


The Black Friars Cobbler
Makes 2
BONAPPETIT.COM
10 Fresh blackberries
¼ cup Back River Gin
¼ cup mescal (such as Sombra or Del Maguey Vida)
3 tablespoons fresh lemon juice
2 tablespoons pure cane syrup (such as Steen's)
3 cups (about) crushed ice
Additional fresh blackberries for garnish
Using a muddler or handle of a wooden spoon, muddle 10 blackberries in cocktail shaker. Add  Back River Gin, mescal, lemon juice, and cane syrup. Shake without ice until well blended, about 10 times. Divide mixture between 2 large rocks glasses. Fill each glass with enough crushed ice to reach the top of glass. Garnish each with additional blackberries and serve.

The Aviation
Bloomberg BusinessWeek
2 ounces Back River Gin
½ ounce freshly squeezed lemon juice
1/3 ounce maraschino liqueur
Shake well with ice, and then strain into a shilled martini glass.

The Salty Dog
Makes 2
BONAPPETIT.COM
Coarse kosher salt
Ice Cubes
½ cup Back River Gin
¾ cup fresh grapefruit juice
Pour coarse salt onto small plate. Moisten rims of two highball glasses. Gently dip rims into salt to coat lightly. Fill glasses with ice cubes. Pour ¼ cup Back River Gin over ice in each glass. Divide grapefruit juice between glasses and serve.

Summer Breeze
In a large glass, combine 1/3 cup pineapple juice, ¼ cup pink grapefruit juice, 2 ounces Back River Gin, and several fresh mint leaves. Add ice and tip with seltzer.

Lime Rickey's With Cilantro
MARTHASTEWART.COM
Combine 1 ½ cups limeade, ¾ cup Back River Gin, 5 tablespoons superfine sugar, and 3 limes (cut into rings) in a large pitcher. Refrigerate for at least 1 hour.  Add 3 cups club soda. Serve over ice. Garnish with lime wedges and cilantro sprigs.

Cucumber Yum Yum Cocktail
Makes 2
BONAPPETIT.COM
12  1/8 inch thick slices English hothouse cucumber , divided
10 fresh raspberries, divided
¼ cup Back River Gin
¼ cup acacia honey
2 tablespoons (scant) aquavit*
2 tablespoons (scant) fresh lime juice
Crushed Ice
Using a muddler or handle of wooden spoon, mash 10 cucumber slices and 8 raspberries in cocktail shaker. Add Back River Gin, honey, aquavit, and lime juice. Shake vigorously 20 times. Fill 2 old-fashioned glasses with crushed ice. Strain cucumber mixture into glasses, dividing equally. Garnish each drink with 1 cucumber slice and 1 raspberry and serve.
Aquavit* a Scandinavian liqueur flavored with caraway seeds; available at specialty goods stores and some liquor stores.

The Aries
Makes 1
MARTHASTEWART.COM
1 one-inch cube honeydew melon, plus 1 melon ball for garnish
Ice Cubes
1 ½ ounces herbal liqueur
1 ½ ounces Back River Gin
3 to 4 ounces seltzer
Muddle melon in glass; strain juice into and ice-filled cocktail shaker. Add herbal liqueur and Back River Gin. Shake well. Strain into a tall ice-filled glass. Top with seltzer. Garnish with melon ball.

The Leland Palmer
Makes 6
BONAPPETIT.COM
½ cup honey
½ cup hot water
3 cups freshly brewed jasmine tea, cooled
¾ cup Back River Gin
¾ cup limoncello*
¾ cup fresh lemon juice
½ cup fresh grapefruit juice
1 cup chilled club soda
Ice Cubes
6 lemon slices for garnish
Stir honey and ½ cup hot water in small bowl until honey dissolves. Cool completely.  Combine honey water, jasmine tea, Back River Gin, limoncello, lemon juice, and grapefruit juice in a large pitcher. Add club soda and stir to blend.  Fill six 1-pint mason jars or six tall glasses with ice cubes. Divide tea mixture among jars; top each with lemon slice.
Limoncello* a lemon flavored liqueur, can be found at many supermarkets, at Trader Joe's markets, and at liquor stores.

Pimm's Cup
Fill a large pitcher with ice cubes. Stir in 2 cups lemonade, 1 cup ginger ale, ½ cup Pimm's No. 1, and ½ cup Back River Gin. Garnish with lemon slices. Serves 6 to 8


French 75
2 oz. Back River Gin
1 teaspoon of simple syrup
1/2 oz. fresh lemon juice
4 oz. Sparkling Wine
lemon slices for garnish
Add the first three ingredients, along with a handful of ice, to a cocktail shaker and shake well. Strain into a tall glass (like a Collins glass) filled half with ice. Top with the sparkling wine and garnish with lemon slices.


Delmonico
1 oz. Back River Gin
1/2 oz. Brandy
1/2 oz. Sweet Vermouth
1/2 oz. Dry Vermouth
2 dashes of bitters

This classic cocktail is well over 100 years in age created at the now legendary Delmonico Steak House in New York City. It relies on a careful balance of distinct ingredients with nothing flashy at all but it simply works! Enjoy.   
 
Add all ingredients to a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with a lemon or orange twist.


Stonewall
1 oz. Back River Gin
2 oz. Sweetgrass Farm Apple Brandy
Ice
This will brace you for a cold winter's day!


Blue Moon
Phil Powell via Facebook
1 1/2 oz. Back River Gin
1/2 oz. Crème de violette
1/2 oz. fresh lemon juice
Shake with plenty of ice and serve straight up. Garnish with a lemon twist.


Vegitini
Dale Smith via Facebook
2 Oz. Back River Gin
"Whisper" Sweetgrass Farm Vermouth
2 Pickled Green Beans
Serve on the Rocks


The Grand Cran
2 Oz. Cranberry Gin
1 Oz. Grand Marnier
Tonic water to taste
Serve on the Rocks