13 Cocktail Recipes from our DIY Distillers

There's a new whiskey rebellion going on. Popular Mechanics recently covered the American microdistilling revival, in which DIY craftsman around the country are producing small-batch liquors of their own design. And at the end of the day, when they're done with the science and tech of distilling, these guys appreciate a cocktail just as much as the rest of us. (Okay, probably more.)

We asked the distillers featured in our article for their best cocktail recipes, and the experts obliged:

45th Parallel Spirits

New Richmond, Wisc.
Owner: Paul Werni

45th Freaky Greek

In a shaker, 1 teaspoon of sugar
Place 5 to 7 miniature Greek basil leaves
Vigorously muddle contents
Add 2 oz. of 45th Parallel vodka?continue to muddle the entire contents
Squeeze 1/4 of a lemon into the solution
Add ice and shake
Garnish a cocktail glass with 1 Greek basil leaf and a lemon twist

45th Buckwheat

2 shots 45th Parallel Vodka
Equal portions of tonic water and cranberry juice to fill tall glass
1 wedge of lime

The 45th Parallel Awrey Hummer

4 oz. 45th Parallel vodka
4 oz. frozen lemonade concentrate
1 tray of ice cubes
1 egg
In a blender, put ice, lemonade, vodka, and egg white. Blend until you have a slush, and enjoy.

Clear Creek Distillery

Portland, Ore.
Owner: Steve McCarthy

Kir Blonde

1 oz. Clear Creek Pear Liqueur
4 oz. Champagne (or any dry sparkling wine)
Pour Pear Liqueur into a chilled champagne flute and pour Champagne over the liqueur to incorporate.

Kir Royale

1 oz. Clear Creek Cassis Liqueur
4 oz. Champagne (or any dry sparkling wine)
Pour Cassis Liqueur into a chilled champagne flute and pour Champagne over the liqueur to incorporate.

Caf? Corretto

1 espresso shot
1 1/2 oz. Clear Creek Grappa Pinot Grigio
Serve espresso in traditional demitasse and Grappa in a traditional small fluted glass. Mix if desired.
Sip until both are gone!

New York Distilling Co.

Brooklyn N.Y.

Co-founder Tom Potter's "The Opera"

2 oz. Perry?s Tot Navy Strength Gin
3/4 oz. Dubonnet Rouge
1/4 oz. Luxardo Maraschino liqueur
A dash of Regans bitters
Stir, serve up, garnish with a lemon peel.

Co-founder Bill Potter's "The Flanery"

1 1/4 oz. Dorothy Parker American Gin
1 oz. Cynar apertif
3/4 oz. Carpano Antica sweet vermouth
Stir, serve up, garnish with an orange peel.

Co-founder Allen Katz's "Acerbic Mrs. Parker"

2 oz. Dorothy Parker America Gin
1/2 oz. fresh lemon juice
1/2 oz. hibiscus syrup
1/4 oz. Combier orange liqueur
Shake, serve in Collins glass with ice, top with soda, garnish with lemon peel.

Brooklyn Gin

Brooklyn, N.Y.
Owner: Joe Santos

Brooklyn Gin & Tonic

2 oz. Brooklyn Gin
5 oz. tonic water
1 lime wedge
Pour Brooklyn Gin and the tonic water into a highball glass almost filled with ice cubes. Stir well. Garnish with the lime wedge.

Brooklyn Gin Martini

2 1/2 oz. Brooklyn Gin
1/2 oz. dry vermouth
1 green olive or lemon twist for garnish
Orange or Angostura bitters (optional)
Pour the ingredients into a mixing glass filled with ice cubes.
Stir for 30 seconds.
Strain into a chilled cocktail glass.
Add a dash of orange or Angostura bitters if desired.
Garnish with the olive or lemon twist.

Brooklyn Gin Gimlet

2 oz. Brooklyn Gin
1/2 oz. lime juice
(optional) 1/2 oz. simple syrup (50/50 water & sugar)
Combine in a shaker with ice. Shake vigorously and strain into a chilled cocktail glass. Serve with a lime squeeze. If too tart for your palette, add simple syrup to taste.

Brooklyn Gin Punch

1 bottle of Brooklyn Gin infused with earl grey tea
12 oz. agave syrup
12 oz. pear pur?e
20 oz. water
10 oz. lemon juice
Nutmeg

Notes About Ingredients:

Pear pur?e is a little harder to find, but you can also make it. Buy 6 pears. Peel and core. Toss in a processor. Add some water and pur?e.

Don?t use lemon juice concentrate. Buy a dozen lemons and squeeze them.

You can find agave syrup in most supermarkets. Call a couple places first and make sure they have it.

Steps:

Pour the gin into another container (such as a pitcher) and add 3 tea bags of earl grey tea. Stir/shake occasionally for 20 minutes and take the tea bags out. Taste along the way. If you feel it?s getting too bitter for you, take the tea bags out.

Pour the infused BG into a punch bowl. Add all other ingredients (except the nutmeg) and stir. Add some ice to the bowl. To serve, add some ice to a glass, pour punch in glass, and sprinkle some ground nutmeg on the top.

Source: http://www.popularmechanics.com/how-to/blog/13-cocktail-recipes-from-our-diy-distillers-7186325?src=rss

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