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
- 2 oz vodka (try Bully Boy Distillers)
- 3-4 oz Ginger Libation
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)
- 2 oz. Bully Boy American Straight Whiskey
- Juice of half a lime
- 6 oz. Ginger Libation
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
- 3/4 Cup Cranberry Katalyst Kombucha (available at brewery).
- 1/2 Cup Green River Ambrosia‘s Session Cyzer (available at brewery) or 1/4 cup Valley Cyzer
Add cyzer to cranberry kombucha to taste.