Drink
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— Cocktails —
Between the sheets
1 oz Courvoisier Cognac
1 oz Whitecap rum
1 oz lemon
.5 oz Grand Marnier
.5 oz simple syrup
Dash of orange bitters
Serve in a chilled martini glass
Sugar rim garnish
Bronx
2 oz Stony Point Gin
¼ oz sweet vermouth
¼ oz dry vermouth
1 oz fresh orange juice
2 drops Regan’s Bitters
Shake on ice
Serve in a chilled martini glass
Orange twist garnish
El Presidente
1.5 oz Whitecap Rum
1.5 oz Lillet Blanc
1 tsp of Cointreau
.5 tsp of Grenadine
Serve in chilled coupe glass
CAESAR
2 oz Glacial Lakes Vodka
2 dashes Tabasco
3 dashes Worcestershire sauce
1/8 tsp of horseradish
4-6 oz Clamato Juice
Ground Pepper
Garnish with celery stalk and lime wedge
Rim highball glass with celery salt. Pour ingredients over ice in glass. Finish with ground pepper on top.
Espresso martini
1.5 oz Glacial Lakes Vodka
1/2 oz Wooden Boat Rum
1 oz of espresso
3 drops chocolate bitters
3 drops vanilla
1/4 oz simple syrup
Shake vigorously
Serve in a chilled martini glass
float 3 coffee beans garnish
French martini
2 oz Glacial Lakes Vodka
2.5 oz Pineapple Juice
.25 oz Chambord
Shaken and poured into chilled martini glass
Garnish with lemon twist
KAMIKAZE cocktail
1.5 oz Glacial Lakes Vodka
1.5 oz Fresh lime Juice
1.5 oz Triple Sec
Shake
Serve in chilled martini glass
Garnish lime twist
limoncello gin martini
1.5 Stony Point Gin
1.5 Limoncello
0.5 fresh lemon juice
0.5 simple syrup
Shake on ice
Martini glass, garnish with lemon peel
Lucamanno Fredo
2.25 oz of dill infused GL Vodka
.75 mint infused simple syrup
.75 fresh lime juice
6 slices of ¼ inch thick cucumber
5 mint leaves
Muddle cucumbers and mint in rocks glass. Add ice to glass and add remaining ingredients. Garnish with cucumber or mint.
To infuse vodka, steep a few sprigs of dill to vodka for 36 – 48 hours are room temperature. (I used two springs in ½ cup in sealed mason jar.)
Simple Syrup – I made ½ cup sugar and ½ cup water. Heated until dissolved. Removed from heat, added a couple sprigs of mint and let steep for about 15 minutes
madras
1.5 oz Glacial Lakes Vodka
3 oz Cranberry juice
1 oz Orange juice
Pour ingredients over ice in glass, stir
mai tai
2 oz Wooden Boat Rum
.75 oz fresh lime juice
.25 oz rock candy syrup (2 parts sugar, one part water)
.25 oz Orgeat syrup
.5 oz Cointreau
Add ingredients to shaker and fill with crushed ice. Shake vigorously until shaker is well chilled and frosty on outside.
Pour unstrained into double old fashioned glass
Garnish with lime and mint
mind eraser
2 oz Kahlua
2 oz Glacial Lakes Vodka
Top with club soda.
Serve in double rocks glass on ice
moscow mule
2 oz Glacial Lakes Vodka
1/2 oz of lime juice
Serve in copper mug on ice
Top with Ginger Beer
Garnish with lime wedge
pot of gold
2 oz Glacial Lakes Vodka
0.5 oz St Germane
4 pieces of cucumber (inch thick)
8 mint leaves
1 oz Ginger Beer
Muddle cucumber and mint
Add vodka and St. Germaine
Shake on ice
Pour into chilled cocktail glass, top with ginger beer
Garnish with mint leaves
seventh heaven
2.25 Stony Point Gin
1 oz of fresh grapefruit juice
.5 oz of Maraschino Liqueur
Shake, pour into cocktail glass.
Garnish with mint leaves and cherry
underneath bells crossing
2 oz Wooden Boat Rum
2 oz Cold brewed coffee (a dark blend)
2 oz Sweet vermouth
3-5 shakes of chocolate bitters
Stir with ice in mixing glass (30-40 stirs) Strain over fresh ice in chilled rocks glass.
Garnish with 3 cherry’s
unnamed
2 oz whitecap rum
1 oz chamomile/honey syrup
1/4 lime juice
2 shakes of Angostura bitters
Shake on ice, strain and pour into chilled cocktail glass Garnish lime wedge
chamomile/honey syrup
6 chamomile tea bags
4 cups hot water
4 tablespoons honey
Steep tea in hot water. Stir in honey. Chill before using. Store in refrigerator (great sweetener for tea and other cocktails)
glacial Drift
white russian
2 oz Glacial Lakes Vodka
1 oz Kahlua
Pour on ice in old fashioned glass
Top with heavy cream
white bat
1.5 oz Whitecap Rum
.5 0z Kahlua
1.5 oz milk
3 oz cola
Add ingredients to glass in a highball glass. Garnish with mint.
winter sangria
1.5 oz Glacial Lakes Vodka
.5 oz St. Germain
2 oz of Pomegranate Juice
.5 oz Lemon Juice
2 dashes of Regan’s orange bitters
Shake on ice, strain and pour into chilled cocktail glass. Garnish with two mandarin oranges
