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This is where you can browse through the drink recipes we've featured over the years. We've also included some web exclusive recipes for your enjoyment. Whenever possible, we've organized them by the dominant base spirit in each drink. In the event that more than one base spirit could be considered the "dominant" base spirit, we've categorized that cocktail under "multiple."
You can browse these cocktails by base spirit by selecting an option above. Alternately, you can seek out a specific recipe by using our drop down boxes. Simply select a base spirit from the box on the left, then select a cocktail from within that category from the box on the right and hit "go." Or you could use the site's search engine.
Another way to browse our recipes is to look through our "Cocktail Database." A link to that is located under the "Drink Recipes" menu option on the main article menu to the left.
Our recipe archive will grow naturally over time, with each issue we publish. But if you feel we really shouldn't wait to have a recipe on this website, tell us about it and we'll see what we can do!
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Drink Recipes -
Misc
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Recipe courtesy of Clint Sterwald from PourYourPoison.com and Beta by Sabor restaurant.
- 2 oz Fig-Infused Mezcal (recipe follows)
- ½ oz fresh lime juice
- ¼ oz fresh lemon juice
- ¾ oz cane sugar syrup
- 1 egg white
- 4 drops of Within100 Spiced Fig Bitters
Add all ingredients to shaker and dry shake for 20 seconds. Top with ice and shake vigorously for another 5 seconds. Strain into a glass filled with fresh ice.
Fig-Infused Mezcal:
Use an average-sized package of figs and cut into four pieces. Add to an airtight container and top with mezcal. Figs should be half the portion of mezcal. Store in a cool, dry place for 4-7 days and strain. |
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Drink Recipes -
Whiskey
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 Recipe courtesy of Clint Sterwald from PourYourPoison.com and Beta by Sabor restaurant.
- 2 oz black-pepper-infused Scotch
- ¾ oz Vanilla Bean Syrup (recipe follows)
- ¼ oz sweet vermouth
- ¼ oz fresh OJ
- 5 Door County cherries
- 1 egg white
- 4 drops of Bittercube Cherry Bark Bitters
Muddle cherries in the bottom of a pint glass. Add remaining ingredients and dry shake for 20 seconds. Add ice and shake vigorously for another 5 seconds and strain into a coupe glass. Garnish with bitters.
Vanilla Bean Syrup:
Add 1 cup of water and 1 cup of sugar to a pot and bring to a boil. Remove from heat and add one vanilla bean. Allow to infuse for 24 hours.
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Drink Recipes -
Multiple
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- ¾ oz Ransom’s Gin
- ¾ oz Rehorst Vodka
- ¾ oz simple syrup
- ½ oz fresh lemon juice
- ½ oz Cocchi Americano
- ¼ oz Punt e Mes Sweet Vermouth
- 1½ oz fresh Tomato Water (recipe follows)
- 4 dashes Peychaud’s Bitters
- finely-chopped sundried tomato with sea salt and cracked black pepper, for rim garnish
Add all ingredients but rim garnish to shaker filled with ice. Shake and strain into a Martini glass.
Tomato water:
Puree a tomato and strain through cheesecloth. Use liquid only and discard pulp.
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Drink Recipes -
Brandy
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 Recipe courtesy of Clint Sterwald from PourYourPoison.com and Beta by Sabor restaurant.
- 1 ¼ oz Pisco Brandy
- ¾ oz Aperol
- ¾ oz Ginger Lemongrass Syrup (recipe follows)
- ¾ oz fresh lemon juice
- 1 small chunk of radish
- 1 radish for garnish
In a pint glass, muddle a chunk of radish. Add all other ingredients and shake vigorously to emulsify the radish and double strain into a glass over ice. Garnish with a radish.
Ginger Lemongrass Syrup:
Slice lemongrass and ginger very thin to release as much flavor as possible. Add slices to 1 cup of boiling water and let steep for 5 minutes. After 5 minutes, add 1 cup of sugar. Refrigerate minimally for 30 minutes and up to 24 hours. Remove chunks of ginger and lemongrass before using.
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Drink Recipes
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