Cocktails


Ginger LIBATION


 

Drunk and Stormy

  • 4 oz Ginger Libation
  • 1/4 lime, cut into two thick slices
  • 2 oz dark rum (there are some great local ones these days!)

Method: Fill a highball glass with ice. If using lime, squeeze a slice over the ice. Add the rum. Add the Ginger Libation and place a slice of lime on the rim of the glass for a garnish.

 

Ginger Highball

  • 1.5 oz Berkshire Mountain Distillers Bourbon Whiskey
  • Ginger Libation

Method: fill high ball glass with ice.  Add whiskey. Top with Ginger Libation.

 

Ginger Royale

  • 1.5 oz Ginger or Blueberry Libation
  • Prosecco

Method: Add Libation to a flute glass.  Top with prosecco.  Garnish with blueberry or strawberry.

 

Kickin’ Mule

Method: Add ice to mule mug or lowball glass.  Add vodka and top with Ginger Libation.  Garnish with lime wheel.

 

Kentucky Mule

  • 2 oz Kentucky Bourbon
  • 3-4 oz Ginger Libation

Method: Add ice to mule mug or lowball glass.  Add bourbon and top with Ginger Libation.  Garnish with lime wheel.

 

Green River Margarita (@GrnRiverAmb)

  • 2 oz Ginger Libation
  • 1.5 oz Silver Tequila
  • 3 oz Cranberry juice
  • 1/2 oz fresh squeezed lime

Method: Add all ingredients plus ice to cocktail shaker.  Serve straight-up or on the rocks.  Garnish with lime or float a few cranberries.

 

John Daly  (@GrnRiverAmb)

  • 2 oz Ginger Libation
  • 3-4 oz lemonade
  • 1.5 oz Deep Eddy’s Sweet Tea vodka.

Method: Fill high ball glass with ice.  Pour in Ginger Libation, then lemonade.   Float Sweet Tea vodka on top.

 

Major Taylor  (based on http://imbibemagazine.com/Mamie-Taylor-Cocktail-Recipe)

Method: Add ice cubes to a highball glass, pour in whiskey, squeeze in lime juice and fill with Libation. Stir and garnish with lime wedge.

 

Caribbean Sunset

  • 1.5 oz Silver tequila
  • 1-2 oz hibiscus simple syrup
  • 4-6 oz Ginger or Local Libation

Method: Combine all ingredients in cocktail shaker. Serve straight-up or on the rocks

 

Local Flavor Mimosa

  • 4 oz Ginger Libation
  • 1 oz  local peach or raspberry puree

Method: Add puree to a champagne flute, top with Libation, and enjoy your weekend brunch!

 

Artisan 75

  • 1.5 oz gin
  • 3/4 oz fresh squeezed lemon juice
  • 1/2 oz fresh squeezed orange juice
  • Zest or peel of one lemon
  • 2 oz Ginger Libation

Method: Shake the gin, lemon juice, and orange juice with ice.  Pour into a champagne flute then pour Ginger Libation and drop the lemon peel as a garnish.

 

Gary’s Demise (created by Magpie Woodfired Pizzeria in honor of our friend Gary from BBC)

  •  6 oz Ginger Libation
  • Shot of Jim Beam

Enjoy over ice or straight-up.

 

Sweet Satisfaction (created by Easthampton’s famous Platinum Pony and published in Edible Pioneer Valley)

  • 1 oz bourbon
  • 3/4 sweet potato simple syrup
  • 1/2 oz Bitter Truth Pimento Dram (allspice liqueur)
  • 1 oz Ginger Libation
  • Prosecco
  • Lime twist and sprinkle of paprika for garnish

Method: In a shaker with ice, combine bourbon, Sweet Potato Simple Syrup, Pimento Dram, and Ginger Libation. Stir until well chilled. Strain into an iced rocks glass and top with Prosecco. Garnish with a lemon twist and a sprinkle of paprika.

 

The Whistle-Stop

  • 8 oz The People’s Pint Oatmeal Stout
  • 8 oz Ginger Libation

Method: Pour oatmeal stout into pint glass. Top with Ginger Libation.

 


MEAD


 

Apple Fashioned

  • 1.5 oz Bourbon
  • 1 oz Valley Cyzer or Whiskey Cyzer
  • Slice of Orange (or lemon) and a Maraschino (or Luxardo Cherry)
  • 2 dashes of bitters (citrus or herbal)

Method: Muddle fruit and cherry with Valley Cyzer or Whiskey Cyzer, pour into shaker with ice and bourbon, shake quickly and strain into old fashioned glass with fresh ice.  Garnish with a cherry.

 

Bee’s Knees

  • 1.5 oz Berkshire Mountain Ethereal Gin
  • 1.5 oz Liquid Sunshine
  • 1/2 oz fresh squeezed lemon

Method: Shake with ice and strain into an old fashioned glass with fresh ice

 

Hornet’s Nest (@EllumBarBoston)

  • 2 oz Rye Whiskey
  • 1 oz Liquid Sunshine
  • 1/2 oz fresh lemon juice

Method: Shake all with ice and strain into martini glass. garnish with lemon twist.

 

Mead-hattan

  • 4 oz Whiskey Cyzer
  • 1.5 oz good herbal sweet vermouth  or try dry vermouth per your preference
  • 2 dashes of Urban Moonshine Original bitters
  • Brandied Cherry

Method: Shake the above with ice and strain into a chilled martini glass. Garnish with a brandied cherry.

 

Leaf Peeper

  • 1 oz Green River Ambrosia Valley Cyzer
  • 1 oz  bourbon

Method: Pour into shot glass or over ice in a lowball glass.

 

CiderWize

  • 0.5 oz elderflower liquer
  • 1.5 oz Bully Boy Vodka
  • 4 oz Whiskey Cyzer

Method: Add all ingredients to cocktail shaker.  Shake and pour into martini glass. Garnish with lemon or orange twist.

 

Sparkling Sunshine Lemonade

  • 2 oz freshly squeezed lemon juice
  • 2 small sprigs lavender
  • 3 sprigs holy basil (tulsi) Use leaves only.
  • 2 T raw honey
  • 2 oz Liquid Sunshine mead
  • 3-4 oz sparkling water
  • Ice

Method: Puree lemon juice, herbs and honey in a blender. Pour over ice. Add mead and sparkling water. Stir gently to mix.


KOMBUCHA


 

Bjorn Again from Hope & Olive Restaurant

  • 1 oz Greylock Gin
  • 1.5 oz Swedish Punsch or Hub Punch
  • 6 oz Katalyst Bliss Berry Kombucha
  • Urban Moonshire orange bitters

Method: Fill tall glass with ice. Add gin and punsch.  Top with Bliss Berry Kombucha and a dash of bitters.  Enjoy!

 

Katalyst Ginger Whiskey Sour

  • 2 oz good bourbon or whiskey (we prefer Berkshire  Bourbon or Bully Boy American Straight Whiskey )
  • 4-6 oz Ginger Devotion
  • Lemon wedge for garnish (optional)

Method: Fill a pint glass with ice.  Add Bourbon.  Pour Ginger Devotion over and stir.  Garnish with lemon wedge.

 

Autumn Joy

Add cyzer to cranberry kombucha to taste.