Signature Cocktail Recipes
Cocktails especially developed with Pinckney Bend spirits in mind.
Pinckney Lady
3 Pink Cocktails
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.
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.
Bee’s Knees Jello Shot
- 2/3 cup Pinckney Bend Gin
- 2/3 cup lemon syrup
- 1/3 cup honey
- water and gelatin (per directions for gelatin)
Mix all ingredients, chill and enjoy.
Pinckney Cask Collins
A variation of the traditional Collins with more botanical and more refreshing notes.
- 3/4 oz. Simple Syrup
- 3/4 oz. Fresh Lemon Juice
- 1/3 oz. Pinckney Bend Tonic Syrup
- 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. You can replace the Simple Syrup and Fresh Lemon Juice with 3/4oz Tom Collins Mix.
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.
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.
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 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.
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.
Stolen Base
- 2 oz. Pinckney Bend Vodka
- ½ oz. Trenel Framboise
- ¾ oz. fresh grapefruit juice
- ¼ oz. fresh lime juice
- ½ oz. quinine syrup
- 1 dash Peychauds Bitters
Combine all ingredients in a mixing glass, shake with ice, and then strain into a chilled cocktail glass.
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.
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.
Hibiscus Martini
SaveDeveloped by Accounts Manager Tara Steffens, this martini is floral with a citrus sweetness.
- 2.5 oz Hibiscus Gin
- 5-8 dashs Grapefruit Bitters
- 1-2 dashes plum bitters
- White Vermouth to season ice
Add shake full of ice. Season with white vermouth (pour in a splash, shake and then drain). Add Hib Gin and bitters. Shake well. Strain into martini glass. Serve with either a frozen grape or a grapefruit slice.
Old Fashion Hib Collins
SaveA play on a traditional collins, the Hib Collins is more floral but still as refreshing.
- 1.75 oz Hibiscus Gin
- 1-3 Dashes Lemon Bitters
- 1 Sugar Cube
- .5 oz Lemon Juice
Add shake full of ice. Put all ingredients into shaker and shake to combine. Strain into martini glass. Garnish with Lemon Rind.
Hibiscus 75
SaveThe Pinckney Bend team loves a French 75 so of course we had to develop a version showcasing the Hibiscus Gin.
- 1.25oz Hibiscus Gin
- .5 oz St. Germain
- .5 oz Lemon Juice
- .5 oz Tonic Syrup
- 3-5 oz Prossecco
Add Gin, St. Germain, Lemon juice and tonic syrup into a shaker of ice. Shake well. Strain into Flute. Top with Prossecco.
HibHound
SaveAccounts Manager Tara Steffens loves the Hibiscus Gin and Grapefruit. So the first thing she made was a Greyhound. And the rest, as they say, was history.
- 1.5 oz Hibiscus Gin
- 4-6 oz Grapefruit Juice
- Lemon Wedge
Fill collins glass with ice. Add Hib Gin. Top with Grapefruit juice. & stire. Garnish with lime. If too tart, fill half with grapefruit juice and half with seltzer water.
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.