Signature Cocktail Recipes
Cocktails especially developed with Pinckney Bend spirits in mind.
White Lady
She may look delicate, but she’s a strong woman. As seen on Pour at Four.
- 2oz Gin
- 1/2oz Orange Liqueur
- 1/2oz Fresh Lemon Juice
- 1 Fresh Egg White
Add all into shaker with ice. Shake until frothy. Strain into chilled coupe.
Stork Club Cooler
The New York City Stork Cllub was a hot spot for movie starts in the 40s. This one was a chief barman, Nathaniel Cook, favorite. As seen on Pour at Four
- 2oz Gin
- Juice of half an orange
- 1 tsp Sugar
- 1 Fresh Egg White (optional)
Shake well & Strain over a collins glass of shaved ice.
JockeyClub
Some say the Jockey Club was another name for a Manhattan during the late 1800s. But as many cocktails due, over time subtle changes can make all the difference. As seen on Pour at Four
- 2oz Gin
- .5oz Amaretto
- 1 tsp Triple Sec
- 1 dash bitters
- .25oz Lemon Juice
Shake all and strain into lowball over crushed ice.
Singapore Sling
We First crafted at the Long Bar in the early 1900s, it’s one of the few “tiki” classes to use Gin, As seen on Pour at Four.
- ¾ oz Gin
- ¼ oz Grand Marnier
- ¼ oz Cherry Liqueur
- ¼ oz Herbal Liqueur (Benedictine/Big O)
- 1 oz Pineapple Juice
- ½ oz Lime Juice
- 1 Dash Bitters
- Club Soda
Add all but garnish and club into a shaker with ice. Shake well. Strain into a hurricane or highball glass and top with club soda. Garnish with cherry and orange.
Ramos Gin Fizz
Order this classic New Orleans cocktail and you’ll either be greated with delight or a smack on the face. Somewhere between a gin fizz and a milkshake, it takes many shakes (and people) to make this drink popular.
- 2oz Gin
- .5oz Heavy Cream
- .5oz Fresh Lemon Juice
- .5oz Fresh Lime Juice
- 3/4oz Simple Syrup
- 3 Dashes Orange Flower Water
- 1 Fresh Egg White
- Club Soda to Top
Add all but club soda into a shaker. Dry shake for 30 seconds. Add ice. Shake for 2 minutes or until cup is frosted. Strain into Collins over shaved ice. Pour a little bit of club back and forth between the empty halves of the shaker to pick up any residual. Pour over glass.
Pinckney Lady
We’ve updated the classic prohibition cocktail, The Pink Lady, by replacing the grenadine with our more flavorful tonic syrup. Slightly fruity with blossoming herbal notes, this blushing cocktail has been around a long time for a reason.
- 1-1/2 oz Pinckney Bend Gin
- 1 tsp Pinckney Bend Tonic Syrup
- 1 egg white
Shake all ingredients very well over ice. Straining into cocktail or martini glass. Egg white should have frothed to leave a thin head. Garnish with Cherry.
Aviation
The Aviation was created by Hugo Ensslin in New York in the early twentieth century. One of the lost cocktails of prohibition, the Aviation is making a return due to its bright and refreshing taste.
- 2 oz Pinckney Bend Gin
- .5 oz Maraschino liqueur
- .25 oz Creme de violette or Creme Yvette
- .75 oz Lemon Juice
Add all ingredients to a shaker and fill with ice. Shake and strain into martini glass.
Negroni
The most reported account of this drinks creation is from Florence, Italy in 1919. Count Camillo Negroni asked his barkeep to strengthen his favorite cocktail, the Americano, by adding gin instead of seltzer. No matter the origin, the Negroni is one of the world’s indispensable cocktails.
- 1-1/2 oz Pinckney Bend Gin
- 3/4 oz Campari
- 3/4 oz Italian (Rosso) Vermouth
- Orange Peel Garnish
Shake well with cracked ice. Strain into chilled collins glass and garnish with a twist of orange peel.
Gin Rickey
Invented in a DC bar called Shoemaker’s during an especially brutal heat wave in the 1890s, the gin rickey is one of summer’s great joys. Refreshingly bubbly and pleasantly bitter, this Gilded Age refridgerator demonstrates how people made it thru summers without air conditioning
- 2 oz Pinckney Bend Gin
- 1 Lime, cut in half
- club soda
Fill a highball glass with ice and add gin. Juice the lime halves into the glass and drop in the the lime shells as garnish. Fill with club soda.
Southside
According to one story, the drink was the favorite of Al Capone who dominated Chicago’s South side. The gin imported by his rivals on the North Side was smooth and usually consumed with ginger ale. Capone’s gin was rougher and required more sweetness to make it palatable.
- 2 oz Pinckney Bend Gin
- 10-12 Mint Leaves, muddled
- 3/4 oz Simple syrup
- 1 oz lemon juice
Muddle the mint into the bottom of a shakre. Add ice, gin, lemon juice and simple syrup into shaker. Shake vigorously. Strain into a chilled martini glass and garnish with mint.
French 75
The 75-millimeter M1897, a light, potent little gun with a vicious rate of fire, was the mainstay of the French field artillery in World War I. Hence the drink that was favored by the Lost Generation. Of all the many champagne-and-liquor combinations known to contemporary mixology, this one has the most élan.
- 2 oz. Pinckney Bend Gin
- 1 tsp superfine sugar
- 1/4 oz. St. Germain
- 1/2 oz lemon juice
- 5oz Brut champagne
- Lemon Rind for garnish
Shake well with cracked ice in a chilled shaker, then strain into a flute. Top with Champagne.
Gin Gin Mule
Pinckney Bend Accounts Manager Tara Steffens loves mules, but hates vodka. This is her take on a classic buck, with a Pinckney Bend Twist.
- 1.5 oz. Pinckney Bend Gin
- 1 oz. Simple Syrup
- 1/4 oz. St. Germain
- 3/4 oz. Lime Juice
- 1 Dash Mint Bitters (optional)
- 4 oz. Gosling’s Ginger Beer
- Mint Spring or Lime Garnish
Fill rocks class with ice. Build all over and top with Ginger Beer. Stir and garnish.
Fallen Angel
After many mistakes, Accounts Manager Tara Steffens found the perfect citrus forward martini. Full gin flavor, with a citrus finish. This martini is sure no angel.
- 2 oz. Pinckney Bend Gin
- 1 oz. St. Germain’s
- 1 oz. lime juice
- 3/4 oz. lime juice
- 3-5 dashes grapefruit bitters
Build in a shaker full of ice. Shake well until blended. Strain into martini glass. Garnish with orange wheel.
The Berlusconi
Pinckney Bend Apprentice Distiller Keith Meyer created his take on a dessert cocktail with an elegant flair, and named in honor of the hard-partying, billionaire ex-Prime Minister of Italy. This spirit-based float is unpredictable, so it’s a good thing it’s rich.
- 1 oz. Pinckney Bend Gin
- 1/4 oz. Campari
- 3/4 oz. Triple Sec
- 1/2 oz. Sweet Vermouth
- Club Soda
- Orange Sorbet
- Mint Spring Garnish
Combine Gin, Campari, Triple Sec and Vermouth in shaker full of ice. Strain into Martini glass. Add club soda, leaving a bit of room. Float sorbet into glass. Garnish with mint.
Bee’s Knees
A popular prohibition-era libation, and one of Senior Staff member Tara’s favorites, this cocktail was originally made with a honey syrup to mask the strong odor of prohibition gin. Here we offer both a classic style and our modern twist with a honey liquor to enhance the flavors of our American style gin. It’s the very best, the cat’s pajamas, the eel’s hips and it hits on all sixes. That enough Prohibition slang for ya?
Classic Bee’s Knees
- 2 oz. Pinckney Bend Gin
- 3/4 oz. fresh lemon juice
- 3/4 oz. Honey Syrup ( use equal parts honey and warm water)
Shake with ice, serve in a rocks glass with a slice of lemon
Modern Bee’s Knees
- 2 oz. Pinckney Bend Gin
- 1 oz. Barenjager
- 1/2 oz. lemon juice
- Lemon Peel or Honeycomb garnish
Combine all in shaker until frothy. Fill a rocks glass to the brim with shaved ice. Pour over and let rest. Garnish with peel or honeycomb.
RECIPES FROM FRIENDS
Osage Rendezvous
- 2 oz. Pinckney Bend Gin
- 3/4 oz. Trenel Framboise
- 3/4 oz. fresh lemon juice
Combine all ingredients in mixing glass, shake vigorously, and then strain into cocktail glass over fresh ice.
Strawberry Gin Fizz
From Lisa Guildehaus at Cedar Creek Town Hall in New Haven, MO
- 1.5 oz. gin
- 3 or 4 oz. sweet & sour mix
- Strawberries, mint
Muddle gin with 3 or 4 strawberries w/a couple of mint leaves. Shake and strain into 10 oz. glass of ice. Top off with club soda.
Tazmanian Devil Cocktail
Gary Leabman created this high octane drink in honor of Taz the Wonderdog
- 1oz Pinckney Bend Gin
- Tres Agave Tequilla
- 1/2oz Pinckney Bend Classic Tonic Syrup
- .5 oz Stirrings Ginger Liqueur
- 2 oz. 7-up
Build in glass and serve in V-shape cocktail glass.
Ford’s Blackberry Bramble Tonic
From Brock Schulte, The Drum Room, President Hotel, Kansas City, MO
- 1½ oz. Pinckney Bend Gin
- ¾ oz. fresh lemon juice
- ½ oz. simple syrup
- ½ oz. Pinckney Bend Tonic Syrup
- 5 fresh blackberries
Give all ingredients a medium shake and transfer to a collins glass, garnish with a sprig of mint.
Straighten Out That Bend Cocktail
- 2 oz. Pinckney Bend Gin
- ½ oz. Trenel Blackcurrant Casis
- ½ oz. fresh orange juice
Combine with ice, shake, and then strain into collins glass.
Dixie Quick’s Raspberry Mojito
- 2 oz. Pinckney Bend Gin
- ½ oz. Trenel Framboise
- ¾ oz. fresh lime juice
- Large pinch of fresh mint
- ¼ oz. simple syrup
Lightly muddle the large pinch of fresh mint in a glass filled with ¼ oz simple syrup. Add Pinckney Bend Gin, Trenel Framboise and fresh lime juice then shake with ice. Fine strain contents into chilled collins glass filled with fresh ice. Top with splash of soda. Garnish with mint sprig.
Just Around The Corner
From Mark Hinkle at Annie Gunn’s in Chesterfield, MO
- 1 ½ oz. Pinckney Bend Gin
- ½ oz. Heering Cherry Liqueur
- ½ oz. fresh lemon juice
- ½ oz. simple syrup
- 1 oz. Perennial Artisan Ales Hommel Bier
Shake first 4 ingredients w/ ice and serve over rocks in a collins glass. Top with Hommel Bier and garnish with a lemon twist.
Daggers & Lace
From Ted Kilgore at Taste in St. Louis, MO
- Pickney Bend Gin
- The Big O Ginger Liqueur
- Green Chartreuse
- Fresh squeezed lime juice
Put equal proportions of each ingredient into a cocktail shaker. Shake and serve.
Espresso Martini
If you’re looking for a boozey pick-me-up after dinner, this version has special magical boozey powers. As seen on Pour at Four.
- 2oz Pinckney Bend Cask Gin
- 1 oz Kahlua or Coffee-Based Liquor
- .25oz Sweet Vermouth
Season the ice with the vermouth. Shake well. Strain into a chilled glass. Garnish with espresso bean or whipped cream.
Martinez
The predecessor to the venerable Martini, this classic cousin may become your new favorite. As seen on Pour at Four.
- 2oz Pinckney Bend Cask Gin
- .25oz Maraschino liqueur or juice
- .25oz Sweet Vermouth
- Dash Orange Bitters
Shale all ingredients vigorously with ice. Strain into a chilled cocktail glass
Cask Collins
The perfect grown-up variation of a gin-fueled classic. This Cask Collins is loaded with refreshing citrus and hints of toasted spice.
- 3/4 oz. Simple Syrup
- 3/4 oz. Fresh Lemon Juice
- 2 oz. Pinckney Bend Cask Gin
- 3 oz. Club Soda
Build all except club in a cocktail shaker over ice. Shake vigorously and strain into glass over ice. Top with Club soda.
FROM OUR FRIENDS
The Oldest Fashion
Essentially, this is an old-fashion that uses cask finished gin. It creates a bright, vanilla-edge variation.
- Sugar Cube
- 3 Dashes Angostura bitters
- Orange Peel
- 2 oz. Pinckney Bend Cask Finished Gin
- Luxardo 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 from the peel. Add gin, cherry and ice, and stir to chill.
PBC & PBT
Created at the Planter’s House in St. Louis. It’s a fun twist on our signature drink.
- 2 oz. Pinckney Bend Cask Gin
- .75 oz. Pinckney Bend Tonic Syrup
- .25 oz. Creme de Yvette
- 3 oz Club Soda
Build in wine glass over ice. Garnish with lemon wedge and lavender sprig.
The New Haven
Another Planter’s House creation, this time an honor of New Haven, MO.
- 2 oz Pinckney Bend Cask Gin
- .75 oz. Bonal infused with strawberry and cucumbers
- .5 oz. Lillet Rose
- 2 Dashes Sweet Home Summer Bitters
Stir over ice and strain into rocks glass with ice. Garnish with cucumber & thyme flowers.
Float Like a Butterfly, Sting Like a Bee
- 2 oz. Pinckney Bend Cask Gin
- .5 oz. Cilantro Salt & Pepper Honey Syrup
- .75 oz. Lemon
Shake and strain into cocktail glass. Garnish with cilantro.
Pall Mall
A delightful cocktail that came to rise in the 30s, we feel an after-dinner revisit of this drink is in order.
- 1- ½oz Pinckney Bend Navy Strength Gin
- ½oz Dry Vermouth
- ½oz Sweet Vermouth
- Dash cocktail bitter
- Cream De Menthe Rinse
Rinse chilled cocktail glass with Cream De Menthe. Add rest into shaker over ice and shake well. Strain into glass
Knickerbocker
Created at the grand Knickerbocker hotel, it’s a place on a rum based classic.
- 2oz Pinckney Bend Navy Strength Gin
- 2oz Dry Vermouth
- Dash Orange Bitters
Add all into mixing glass with ice. Stir or lightly shake. Strain into chilled glass. Garnish with lemon peel</p
Negroni
Easy to make and refreshingly bitter, this is a favorite of our refreshingly bitter COO Tara Steffens.
- 1oz Pinckney Bend Navy Strength Gin
- 1oz Campari
- 1oz Sweet Vermouth
Season the ice with the vermouth. Shake well. Strain into a chilled glass. Garnish with espresso bean or whipped cream.
Classic Martini
Why mess with a classic? Because our Navy Gin bring it’s A-Game to this.
- 2oz Pinckney Bend Navy Strength Gin
- .25oz Dry Vermouth
- Olive Garnish
- Shake all ingredients well with ice. Strain into a chilled cocktail glass
Flora Dora
A cocktail no one remembers, but should. One of the most refreshing combinations ever put together. As seen on Pour at Four.
- 1.5oz Navy Strength Gin
- .5oz Lime Juice
- .5oz Raspberry Liquor (such as Chambord)
- 6oz Ginger Ale
Pour Gin, Lime and Chambord over a highball glass of ice Stir. Top with Ginger Ale.
Hibtini
It’s a martini…but with Hibiscus. We know. We’re brilliant.
- 2oz Pinckney Bend Hibiscus Gin
- .25oz Dry Vermouth
- 5-8 Dashes Grapefruit Bitters
- 1-2 Dash Bitters
Season the ice with the Vermouth. Add Gin and bitters to shaker. Shake well, strain into glass.
Hibiscus 75
- 1.25oz Hibiscus Gin
- .5oz St. Germain
- .5oz Lemon Juice
- 3-5oz Prosecco
Add Gin, St. Germain, Lemon juice and tonic syrup into a shaker of ice. Shake well. Strain into Flute. Top with Prossecco.
Old Fashion Hib Collins
A play on a traditional Collins, because of course. It’s more floral (duh) but just as refreshing.
- 1.75oz Hibiscus Gin
- 1-3 Dashes Lemon Bitters
- 1 Sugar Cube
- .5oz Lemon Juice
Add shake full of ice. Put all ingredients into shaker and shake to combine. Strain into martini glass. Garnish with Lemon Rind.
HibHound
COO Tara Steffens loves Gin & Grapefruit. So the first thing she made was a Greyhound. CCO Keith Meyer, kicked it up a notch. Match made in heaven
- 1.5oz Hibiscus Gin
- 4-6oz Grapefruit Juice
- Splash Grapefruit Soda (such as Fresca)
- Sink of Tonic Syrup
Fill Collins glass with ice. Add Hib Gin. Top with Grapefruit juice. & stir. Garnish with lime. If too tart, fill half with grapefruit juice and half with seltzer water.
The Rose
The Rose was created as the signature drink at the Missouri Botanical Gardens. It is a refreshing, floral cocktail that is a flirty update on a traditional vodka tonic.
- 1.5 oz. Pinckney Bend Vodka
- 1 oz. De Kuyper Peachtree Schnapps
- 1 oz. Pinckney Bend Classic Tonic Syrup
- 4 oz. sparkling water or club soda
Fill shaker with ice. Add Vodka, Schnapps and Tonic Syrup. Shake well. Strain into either a chilled martini glass or a rocks glass with ice. Top with sparkling water. Garnish with a lime.
Harvey Wallbanger
Created in the ’50s, but popularized in the era of Disco, this classic also lets you practice your bartender skills (with a float).
- 1.5oz Pinckney Bend Vodka
- .5oz Galliano
- 4-6oz Orange Juice
Shake the vodka and oj in a shaker. Strain into ice filled highball glass. Float the Galliano on top
Chocolate Cake Shot
The best example of how two very separate flavors can combine together to taste like something totally different. Next time you feel the need to order shots at the bar, this one will make everyone happy.
- 1oz Hazelnut Liquor (Frangelico)
- .5oz Vodka
- Sugared Lemon Wedges
Fill shot glass with liquors, serve with sugared lemon.
Sloe Screw Against the Wall
If you have a bottle of Galliano sitting around and need a change of pace, this grown-up screwdriver is a perfect use.
- 1.5oz Pinckney Bend Vodka
- .5oz Pinckney Bend Rested Whiskey
- 3 oz Oj
- .5oz each of Sloe Gin and Galliano
Stir Vodka, Whiskey and orange juice in Collins over ice. Float in Sloe and then Galliano.
Sex on the Beach
Can’t decide on a Fuzzy Navel or a Cape Codder? Act like the 80s and have one of these
- 2/3oz Peach Schnapps
- 1 oz each. Oj, Pineapple Juice and Cranberry Juice
- 1.5oz Vodka
- .5oz Raspberry Linqueur
Shake all over ice. Strain into a high ball.
Vodka Stinger
Just because a drink fell otu favor, doesn’t mean it’s not good. Skip the after-dinner mint and make one of these digestif instead
- 1.5oz Pinckney Bend Vodka
- .5oz Crème De Menthe (white)
Shake all over ice. Strain into chilled martini glass.
Kamikaze
The iconic shooter of the 90s, it actually started as a modern cosmo. Enjoy it anyway you want.
- 1.5oz Pinckney Bend Vodka
- ¾oz Triple Sec
- ¾oz Lime Juice
Add all ingredients into a mixing glass, shake well. Strain into a shot glass.
Pineapple Upside Down
Have your cake and drink it to because this good-looking and tropical shooter really takes the cake. (We’re mad about the puns too)
- 1.5oz Pinckney Bend Vodka
- ¼oz 43 Liquor
- ¾oz Pineapple Juice and Sink Grenadine
Pour vodka and 43 in bottom of a chilled shot glass. Add juice and sink Grenadine.
Little Red Corvette
Another modern martini turned into a shooter, learn the joys of Aperol with this little-known classic.
- 1oz Aperol
- ¾oz Pinckney Bend Vodka
- ¼oz Simple Syrup
- ¼oz each Lemon Juice and OJ
Combine all in shaker of ice, shake well strain into shot.
Blue Lagoon
The easiest, and bluest, island drink there is, enjoy this “tiki” classic.
- 1oz Pinckney Bend Vodka
- 1oz Blue Curacao
- 4oz Lemonade
Add all to shaker of ice, shake well. Strain into hurricane glass of crushed ice.
Black Russian/White Russian
Invented in the 1940s in Brussels, this dark and mysterious classic has spurred thousands of innovations.
- 2oz Vodka
- 1oz Kahlua
Add vodka into a lowball glass with ice. Stir until chilled, add Kahlua. If you top with half and half, it becomes a White Russian.
Pinckney Twist
Developed for our YouTube series, Pour at Four, this showcases our love for a little-known vanilla product.
- 1.5oz Pinckney Bend Vodka
- .5oz 43 Licor/Vanilla Liquor
- 6-8oz Ginger Ale
Add liquor over ice. Top with Ginger Ale and garnish.
Cosmopolitan
The legendary Cosmo is simple but has a big history. Originating from South Beach in the 80s, any pro will tell you to make sure you don’t drown this martini in cranberry. If that’s what you want, try the Sea Breeze instea
- 2oz Pinckney Bend Vodka
- 1oz Cranberry Juice
- 1oz Lime Juice
- ¾oz Cointreau or Triple Sec
Add all ingredients vigorously with ice. Strain into a chilled glass, garnish with lemon peel.
Vodka Martini
Over the years, the martini has become one of the best-known cocktails. Although a true martini is made with gin, the vodka martini is coming more and more popular.
- 1/2 oz. vermouth
- 1/2 oz. olive brine (to taste)
- 4 oz. Pinckney Bend Vodka
Pour ingredients in a shaker over ice. Stir well. Strain into a chilled martini glass. Garnish with an olive.
Greyhound
Before 1945, vodka was an uncommon spirit in “classic cocktails”. As vodka’s popularity grew and gin’s waned, many of the popular cocktails persisted, albeit now with vodka.
- 2 oz. Pinckney Bend Vodka
- 5 oz. grapefruit juice
Pour vodka and grapefruit juice into a highball glass filled with ice cubes. Stir well and serve.
48 Degrees North
- 2 oz. Pinckney Bend Vodka
- ¾ oz. fresh lime juice
- ½ oz. Trenel Blackcurrant Casis
- 8 dashes of Angostura bitters
Combine all ingredients in mixing glass, shake vigorously with ice, and then strain into chilled martini glass. Garnish with lemon rind.
PB Irish Coffee
A New Haven Firefest staple, this is an easy Irish coffee that is sure to warm you up.
- 2 oz. Pinckney Bend Rested Whiskey
- 1 TBL Brown Sugar
- 4oz. Strong Coffee (heavier roasts tend to do best)
- Whipped Topping
Add brown sugar to coffee mug. Pour in whiskey and fill with coffee. Stir. Top with whipped cream.
Quince-ident
Shawn at Vin de Set created a Missouri twist on a classic julep.
- 1 oz. Pinckney Bend Rested Whiskey
- .5oz Quince Simple Syrup
- 25 oz. Lime Juice
- .75 oz. Club Soda
- 5 or 6 Fresh Mint Leaves
Muddle mint leaves in the bottom of a glass. Add simple syrup, lime and Whiskey. Stir. Top with club soda (or white soda if you want it a bit sweeter.)
Nor’easter
A New England variation of a classic bourbon buck, the Nor’easter is a great drink to sip next time you’re snowed in.
- 2 oz. Pinckney Bend Rested American Whiskey
- .5 oz. lime juice
- .5 oz. maple syrup
- 4 oz. ginger beer
In a cocktail shaker full of ice, combine bourbon, lime and syrup. Shake and strain into rocks glass with ice. Top with ginger beer.
The Bee Arthur
A Pinckney Bend Exclusive Recipe
Created by Pinckney Bend Senior Tasting Staff member, Tara Steffens, this is a playful, long-sipping play on a Gold Rush. Just like Tara’s favorite Golden Girl, this drink is tall and straight forward, yet friendly. Deceptively simple to make, this drink will readily expose any sub-par ingredients which is why it’s essential to use quality whiskey and fresh-squeeze lemon. We think you should drink it out on the lanai.
- 2 oz. Pinckney Bend Rested American Whiskey
- 1 oz. Barenjager
- 1/2 oz. fresh lemon juice
- club soda
- half of a lemon peel
Combine ingredients in shaker & mix. Pour over ice in a highball glass. Fill with club soda & garnish with peel.
Horsefeathers!
A Pinckney Bend Exclusive Recipe
This venerable 1890’s cocktail is popular in Kansas City. Tasting room staffer Tara Steffens has put a modern twist on this old favorite, and it was a huge success at our Christmas party.
- 2 oz. Rested American Whiskey
- 4 oz. Goslings Ginger Beer
- 3-6 dashes cocktail bitters
- 1/2 oz. Cherry Heering Liqueur
- Dash lime juice
Pour all ingredients over ice in a highball or collins glass. Stir. Serve with a lime twist.
Gold Rush
On paper, it’s a Bee’s Knees with Whiskey, but this cocktail is more complex in flavor. A staple on any bar menu Tara makes.
- 1.5oz Whiskey( the sweeter the better)
- ¾oz Barenjager
- ¾oz Lemon Juice
- Cocktail bitters
- White Soda
Build in rocks glass over ice. Top with 7up and serve with lemon.
12 Mile Limit
Tara is obsessed with this drink, named for prohibition that banned liquor ’12 miles from its borders’, everytime she makes it someone says ‘wow that tastes a thousand times better than it sounded’.
- 1oz White Rum
- ½oz Rested Whiskey
- ½oz Brandy
- ½oz Simple Syrup
- ¾oz Pinckney Bend Tonic Syrup
- .5oz Lemon juice
Build in shaker of ice, shake. For 30 seconds, strain into rocks. Garnish with a cherry.
Whiskey Press
Sometimes called a Presbyterian, this local staple is a must know – especially at weddings
- 2.5oz Pinckney Bend Rested Whiskey
- 4oz White Soda
- 4oz Club Soda
Pour whiskey into a highball glass of ice. Top half with soda, half with club.
New Amsterdam
On one of the nights Tara & Keith got bored, this was an update on the Manhattan Classic.
- 2oz Pinckney Bend Rested Whiskey
- 1oz Cherry Herring
- .5oz Sweet Vermouth
- 4oz Ginger Beer
Fill rocks glass build drink on ice. Top with ginger beer.
Godfather
Usually made with Scotch, our version will please any crowd….just ask about one of our Christmas Parties.
- 2oz Pinckney Bend Rested Whiskey
- 1oz Amaretto
Boulevardier
One of Keith’s ALL-TIME favorite drinks, this gem is highly underrated but beloved by those in the know.
- 1.5oz Pinckney Bend Rested Whiskey
- 1 oz Sweet Vermouth
- 1oz Campari
Add all ingredients into a lowball glass of ice. Stir until chilled, garnish.
Ohio
One of the few champagne cocktails that uses Whiskey, this is a German-invented recipe that often differs by region.
- 1oz Rested American Whiskey
- ½oz Sweet Vermouth
- 1 dash Orange Bitter
- 1 dash Curacao
- 1 dash Cocktail Bitter
- Champagne
Shake all ingredients but champagne vigorously over ice. Strain into Julep tin top with champagne.
Suffering Bastard
Created during WWII, it was a billed as a hangover cure. It sure can’t hurt.
- 1oz Pinckney Bend Rested Whiskey
- 1oz Pinckney Bend American Gin
- 2 dash Bitters and Ginger Ale
- ½oz Lime Juice
Add all to shaker of ice, shake well. Strain into hurricane glass of crushed ice, top with ginger ale.
Manhattan
We’re not even sure this absolute classic needs any intro.
- 2oz Pinckney Bend Rested Whiskey
- ½oz Sweet Vermouth
- ½oz Dry Vermouth
- 2-3 dashes bitters
Stir all in mixing glass of ice, strain into a chilled martini glass, and garnish.
Mallard Shart
The shot everyone likes to joke about, but rarely makes. It certainly is tastier than its namesake.
- 1oz Bailey’s
- 1oz Kahlua
- Pinckney Bend Rested Whiskey
Combine all in shaker of ice, shake well. Strain into shot.
Sloe Screw Against the Wall
Totally 80s, totally surprising.
- 1.5oz Pinckney Bend Vodka
- .5oz Pinckney Bend Rested Whiskey
- 3 oz Oj
- .5oz each of Sloe Gin and Galliano
Stir Vodka, Whiskey and orange juice in Collins over ice. Float in Sloe and then Galliano.
Bourbon Crusta
Even though our Rested Whiskey is not a bourbon, it adds the same sweetness and edge to this delightful classic.
- Lemon Wedge and Spiral
- Sugar
- 2oz Pinckney Bend Rested Whiskey
- ½oz Cointreau or Triple Sec
Rub the rim of a chilled glass with lemon, rim with sugar. Uncoil the peel, shake ingredients vigorously with ice. Strain into prepared glass
Derby-style Mint Julep
This is the recommended amounts from the Derby itself…except with our Missouri Whiskey.
- 12-14 Fresh Mint Leaves
- 1 tsp Simple Syrup
- 4oz Pinckney Bend Rested American Whiskey
Muddle the mint leaves and simple syrup in the bottom of a chilled julep cup. Fill glass with crushed ice. Add whiskey and stir until glass is frosty. Garnish with mint springs, making sure to extend it above the rim
Ambush Mule
Bucks work with everything. Including the Ambush.
- 2 oz Apple Ambush
- 4-6 oz Ginger beer
Build in cocktail glass over ice.
The Ambush
Developed via text message between Senior Sales Rep Michael, Accounts Manager Tara Steffens and the BBQ Saloon, this drink lives up to its name. Sweet, spicy and dangerous.
- 1.5 oz Apple Ambush
- .75 oz Pinckney Bend Gin
- .25 oz Orange Liqueur
- 1 tsp Lemon Juice
- Ginger Ale
Add all ingredients to shaker except Ginger Ale. Shake and strain into Collins glass filled with ice. Top with ginger ale, garnish with lime.
Ambushed Sangria
Occasionally the tasting room staff hits big. Thanks to a slow Saturday, we developed this gem. Drink poolside and you’re living a good life.
- 2 oz Apple Ambush
- 2.5 oz Red Wine (any kind)
- 2 oz Cranberry Juice
- .5 oz simple syrup
- Fruit to Garnish
Build together in collins glass of ice. Stir. Garnish with fruit of choice.
Apple Ambush Cider
Keith’s spiked cider is amazing, but if you want a down and dirty version, simply add Apple Ambush to your cider of choice.
- 2.5 oz Apple Ambush
- 4 oz Apple Cider
Serve warm or on ice. Stir to mix evenly.
Missouri Mule
Developed in the Pinckney Bend Distillery Tasting Room
- 2 oz. Pinckney Corn Whiskey
- Few Dashes Angostura (Cocktail) Bitters
- Few Dashes Lime Juice
- 4oz Ginger Beer
Fill rocks glass with ice. Add Corn Whiskey, cocktail bitters and lime. Top with ginger beer. Makes 1.
Corn Margarita
Developed in the Pinckney Bend Distillery Tasting Room
- 2 oz. Pinckney Corn Whiskey
- 1 oz. Cointreau
- 3/4 oz. Agave syrup
- 1/2 oz. Lime juice
- 1/2 oz. Sweet & Sour
Fill shaker full of ice. Add ingredients and shake vigorously. Rim with salt. Serve in rocks glass on ice with lime wedge
Missouri Corn Cosmo
Developed in the Pinckney Bend Distillery Tasting Room
- 1 oz. Pinckney Corn Whiskey
- 1 oz. Peach Schnapps
- 2 oz. Cranberry
- Dash Lime Juice
Fill shaker full of ice. Add ingredients and shake vigorously. Strain into martini glass and garnish with lime wedge or peel. Makes 1.
Corn Whiskey Punch
From Matt Sorrell at www.cocktailsarego.com
- 15 oz. Pinckney Corn Whiskey
- 7.5 oz. Buttermilk
- 7.5 oz. Water
- 5 oz. Maple Syrup
- 10 Dashes The Bitter Truth Jerry Thomas’ Own Decanter Bitters
- 20 Dashes Bittercube Blackstrap Bitters
Stir to combine ingredients. Refrigerate in sealed container for several hours before serving. Serves 10.
Keith’s Spiked Cider
A Pinckney Bend Exclusive Recipe
Apprentice Distiller Keith Meyer created this base cider several years ago. With the addition of Pinckney Bend Corn Whiskey, this lovely hot drink gets even sweeter. Wonderful in fall and a must-have on a snowy holiday, we also posted this recipe (by popular demand) on Facebook.
- 1/2 Gallon Apple Cider
- 1/2 Gallon Orange Juice
- 1 Bottle Pinckney Bend Corn Whiskey
- 1 Cup Honey
- 4 Cinnamon Sticks
- Handful of cloves and cardamon pods
Combine all ingredients into a large sauce pan. Bring to simmer for 1 hour. Keep warm while serving. You can also simmer without the corn whiskey and add it later upon serving.
This cider is equally delicious as a non-alcoholic beverage.
Missouri Sour
From Brock Schulte, The Drum Room, President Hotel, Kansas City, MO
- 1½ oz. Pinckney Corn Whiskey
- ¾ oz. Lemon Juice
- 1 oz. Simple Syrup
- 3-4 dashes Angostura Bitters
Shake in cocktail shaker. Strain over new ice into a double rocks glass and garnish with an orange slice and boozed cherries.
The Blush
- 2 oz. Pinckney Bend Corn Whiskey
- 1 oz. Pinckney Bend Tonic Syrup
- .75 oz Fresh Lemon
- 2 Dashes Bittermen’s Burlesque Bitters
- 1 Dash Fee Brother’s Rhubarb Bitters
- Club Soda
Shake all ingredients except club over ice. Strain into a rocks glass over ice. Top with club soda.
Pinckney Bend Trenel Framboise Sour
- 1½ oz. Pinckney Bend Corn Whiskey
- ½ oz. Trenel Framboise
- ¾ oz. fresh lemon juice
- ¼ oz. 2:1 Demerara syrup (2 parts sugar: 1 part water)
Combine all ingredients in mixing glass with ice, shake vigorously, and then strain into chilled rocks glass over fresh ice. Garnish with orange wheel and black cherry.
Sweet Adeline
From Lauren Blake at Robost in Kirkwood MO
- 1.5 oz. Pinckney Bend Corn Whiskey
- .3 oz. Fleur de June
- .5 oz. Dolin Blanc
- Fresh cucumber and mint
Muddle produce, add spirits, shake with ice like crazy, double strain into cocktail glass, garnish with 3 thin slices of cucumber floated atop cocktail.
White Manhattan
From Jason Main at The Wine Merchant in Clayton MO
- 2 oz. Pinckney Bend Corn Whiskey
- 1.5 oz. Dolin Blanc sweet white vermouth
- 1 dash of Benedictine
- 2 dashs of orange bitters
Stir over ice and strain into martini glass. Serve neat with no garnish.
The Poinsettia
Classis champagne cocktail with a little lighter flair. Created by Tara Steffens for a dinner party, the Poinsettia is an easy cocktail to impress.
- Brut Champagne
- 3/4oz Pinckney Bend Tonic Syrup
- 1 oz. Cranberry
- .5oz Simple Syrup
- Dash lime juice
Build tonic syrup, cranberry and simple syrup in shaker. Shake well. Strain into Champagne glass and top with Brut. Garnish with Cherry.
The Toast
A simple champagne cocktail that is full of flavor. Discovered at a Pinckney Bend Christmas Party.
- 1 oz. Pinckney Bend Tonic Syrup
- 5 oz. Brut Champagne
Put 1 oz. syrup into chilled champagne glass. Top with Brut.
Bubbles
Cocktail invented by Tara Steffens during a vacation with her family, bubbles is light, refreshing and a tad tart. Serve in champagne or martini glass.
- 1 oz. Vodka
- .5 oz. Chambord
- 1/4 oz. Tonic Syrup
- 1/4 oz. Simple Syrup
Build all but Brut in shaker of ice and shake well. Strain into Champagne glass and top with brut. No garnish.
12 Mile Limit
Potent Prohibition-era cocktail takes its name from the US law that banned drinking of alcohol a dozen miles beyond its shores. With a modern update from the Pinckney Bend Tasting Room staff, this is a strong, yet beachy combination.
- 1 oz. White Rum
- 1/2 oz. Middle Rye Whiskey (40-60%)
- 1/2 oz. Brandy
- 1/2 oz. Simple Syrup
- 3/4 oz. Pinckney Bend Tonic Syrup
- Dash lemon juice
Build in shaker full of ice. Shake for 30 seconds. Strain into rocks glass full of ice. Garnish with a cherry.
Dirty Shirley
A simple and light take on a classic.
- 1.5 oz. Vodka
- 5 oz. White Soda
- 1 oz. Tonic Syrup
Pour vodka over ice in a highball glass. Add Tonic Syrup and stir well. Fill with ice and top with 7up.