Cocktails of the Month:
January
Ruby Punch
Lemon peel
1 1/3-ounce rum
1 1/3-ounce Blueberry Smash
2 ounces cold black tea
½ ounce freshly squeezed lemon juice
1/3-ounce maple syrup
Combine all ingredients including peel into shaker with ice, shake, and then strain into ice-filled glasses and garnish with lemon slice wheel.
February
Pink Lady
1 ½ ounce Back River Gin or Cranberry Gin
½ ounce Apple Brandy
¾ ounce fresh squeezed lemon juice
¼ ounce grenadine (if not using Cranberry Gin)
1 egg white
brandied cherry for garnish
Combine all ingredients into a shaker and vigorously shake. Add ice to shaker and shake again till well chilled. Strain into cocktail glass and garnish with brandied cherry.
March
Sunk Haze Whiskey Sour
2 ounces Sunk Haze SM Whiskey
¾ ounce fresh squeezed lemon juice
1-ounce simple syrup
Egg white
Sweetgrass Bitters
Add whiskey, lemon juice, simple syrup and egg white into shaker and shake for 30 seconds. Add ice and shake till well chilled. Strain into rocks glass over ice and add 3 to 4 drops bitter.
April
Strawberry Rhubarb Collins
1 ½ ounces Back River Gin
¾ ounce fresh squeezed lemon juice
1 ½ ounces Rhubarb Smash
½ ounce strawberry juice
Club soda
Lemon wheel and rhubarb slice
Add the Back River Gin, lemon juice, Rhubarb Smash, and strawberry juice into shaker with ice and shake until well chilled. Strain into highball glass over fresh ice. Top with club soda and garnish.
May
Cranberry Sparklers
1 ½ ounce Cranberry Smash
Hard Apple Cider
Fresh mint
Ice
lemon wheel
Combine Cranberry Smash and fresh mint into champagne flute with ice, top with Hard Apple Cider and garnish with lemon wheel.
June
Cucumber Martini
3-inch piece of cucumber, skinned, seeded, and chopped
2 to 3 fresh mint leaves
½ ounce fresh squeezed lemon juice
3 ounces Back River Gin
½ ounce simple syrup
Thin ribbon of cucumber for garnish
Add chopped cucumber, mint leaves and lemon juice to cocktail shaker. Crush using a muddler. Fill the shaker with ice, Back River Gin and simple syrup, shake, and strain into martini glass. Garnish with ribbon of cucumber.
July
Cranberry Gin and Tonic
2 ounces of Cranberry Gin
4 ounces tonic
1 tablespoon of fresh squeezed lime juice
Lime wedge
Place ice in a tall narrow glass. Pour over Cranberry Gin, add tonic and lime juice. Stir and garnish with lime wedge.
August
Maine Summer Sangria
1 750 ml bottle of Sweetgrass Apple or Blueberry Sangria
1/2 cup triple sec
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
3 cups chopped or sliced fresh fruit
(citrus, peaches, berries, pears, apples etc.)
Maraschino or brandied cherries
Ginger Ale or 7-up (Optional)
In a large pitcher mix sangria, triple sec, lemonade concentrate, and orange juice. Add fresh fruit and cherries. Pour over ice making sure some fresh fruit in each glass. If a fizzy sangria is desired, top glass with ginger ale or 7-up.
September
Hard Apple Cider Moscow Mule
1 ½ ounces of ginger vodka
2 ounces of Hard Apple Cider
½ ounce lime juice
4 ounces ginger beer
½ tsp ground cinnamon
In a copper mug, add ginger vodka, hard apple cider and lime juice. Fill with ice and sprinkle cinnamon over ice and top off with ginger beer. Garnish with apple slice and cinnamon stick if desired.
October
Caramel Apple Cocktail
1 ½ ounce Apple Brandy
3/4-ounce grapefruit juice
½ ounce honey syrup
1 tsp sea salt solution
Shake brandy, grapefruit juice, and honey syrup with ice. Rinse glasses with salt solution then discard any salt solution left in them. Strain the cocktail in glass. Sea Salt solution is made with 1 tablespoon of sea salt and 4 tablespoons of water, dissolved.
November
Perfect Manhattan
2 ounces of Sunk Haze SM Whiskey
1-ounce sweet vermouth
Sweetgrass Bitters
Brandied cherry
Chill cocktail glass. Half fill shaker with ice, add Sunk Haze Whiskey, vermouth, and 2 to 3 drops Sweetgrass Bitters. Stir well and strain into glass. Garnish with cherry.
December
Naughty but Nice Christmas Cocktail
4 ounces Sunk Haze SM Whiskey
2 ounces orange juice
2 ounces ginger syrup
4 ounces cranberry juice
4 ounces club soda
orange slices for garnish
ice
Combine whiskey, orange juice, ginger syrup, and cranberry juice into shaker filled with ice. Shake well to combine. Divide evenly between 2 glasses and add extra ice if needed. Top with club soda and garnish with orange slice.