High Ball Glass
Handful fresh mint leaves
3 whole fresh raspberries
Juice of 1 lime
2 teaspoons sugar
Ice
1.5 oz of Death's Door Vodka
Splash club soda
Directions
In a highball glass, muddle the mint, raspberries, lime juice and sugar. Fill a cocktail shaker with ice; add the vodka and shake for 15 seconds. Pour into the glass and top with the club soda.
Rocks Glass
1.5 oz Death's Door Gin
.25 oz Dry Vermouth
.25 oz Maple Sryup
2 Dash of Orange Bitters
Orange Swath and Cinnamon Stick for Garnish
Fill Shaker with ice, pour in Gin, Dry Vermouth and Maple Sryup. Stir with bar spoon. Strain into rocks glass over 1 large ice cube. Drop in 2 dashes of Orange Bitters and then garnish with orange swath and cinnamon stick.
coupe/martini glass
1 1/2 oz. Death's Door White Whisky
1 oz. Tuaca
1 oz. Punt E Mes
2-3 dashes orange bitters
Stir all ingredients in iced shaker glass (or shake in iced shaker). Strain into chilled cocktail/martini glass. Garnish with orange peel.
Nick and Nora glass
1 1/2 oz Death's Door Gin
3 oz Rhubarb Cordial*
1/2 oz Lemon Juice
1/2 oz Egg White
4 Dash of Angostura Bitters
1 oz Tonic
Lemon Swath for Garnish
Pour tonic into glass. Add all other ingredients into a shaker with ice. Shake and strain into glass. Garnish with a lemon swath.
*Rhubarb Cordial
6 stalks of rhubarb
1 cup of Sugar
1 cup of water
Boil rhubarb in water in saucepan for 30 min. Strain through sieve and place back in sauce pan. Add sugar and cook for 5 min. Remove any froth. For every ounce of rhubarb syrup and 2 ounces of water to create cordial.
Copper Mug or Double Rocks Glass
1.5 oz Death's Door Vodka
2.5 oz Ginger Beer (more in the dry side)
1.5 oz Apple Cider
.5 oz Fresh Lime Juice or lime slice
Apple Slice and Cinnamon Stick for Garnish
Squeeze or pour lime into glass. Fill Glass with ice, pour in Vodka and Cider. Top with Ginger Beer. Garnish with Apple slice and Cinnamon stick.
old-fashioned glass
1 1/4 oz. Death's Door White Whisky
1/2 oz. coffee liqueur
1/2 oz. crème de cacao, brown
1 oz. fresh cream
Sharply shake all ingredients in iced shaker. Strain into ice-filled old-fashioned glass. Garnish with grated nutmeg.
Rocks Glass
1.5 oz Death's Door Gin
.75 oz Lime Juice
.25 oz Sherry
.5 oz Grapefruit Sherbet*
1 Dash of rhubarb Bitters
Tonic
Add all ingredients to a shaker with ice. Shake and strain into glass. Top with tonic. Garnish with a slice of grapefruit and sprig of mint if you like.
*Grapefruit Sherbet:
Grated Zest of 3 Grapefruits
2 1/2 cups of Sugar
10 oz of grapefruit juice
Stir Zests into sugar and leave to infuse for 20 min. Add in the juice ans stir slowly until all sugar is dissolved. Fine Strain.
coupe/martini glass
2 oz. Death's Door Vodka
1/2 oz. Tuaca
1/2 oz. Frangelico
1 1/2 oz. fresh orange juice
Shake all ingredients in iced shaker. Strain into chilled cocktail/martini glass. Garnish with blood orange peel.
coupe/martini glass
2 oz. Death's Door White Whisky
3/4 oz. Tuaca
1/4 oz. Southern Comfort or Chambord
Stir all ingredients in iced shaker glass (or shake in iced shaker). Strain into chilled cocktail/martini glass. Garnish with orange peel.
Highball Glass or Glass of your choice
1.5 oz Death's Door Gin
2 oz Simple Syrup
Juice from 1/2 a lemon
2 Fresh Black Berries
4 Mint Leaves
Tonic
Directions
Combine blackberries, mint leaves, lemon juice and simple syrup in a highball glass ans Muddle. Fill glass with ice. Add gin and stir. Top with tonic, Garnish with mint and blackberry.
coupe/martini glass
2 oz. Death's Door Vodka
1 1/2 oz. blood orange juice/puree
1/4 - 1/2 oz. lemon juice
1/4 oz. Benedictine
Shake all ingredients in iced shaker. Strain into chilled cocktail/martini glass. Garnish with blood orange peel.
Cocoa Mug
1oz Wondermint
.5oz Death's Door Gin
Hot Cocoa
Whipped Cream and Chocolate Shavings for Garnish
Directions
Pour Wondermint and Gin into mug. Fill mug with your favorite hot chocolate, then top with whipped cream and chocolate shavings.
Collins Glass
1.5 oz Death's Door Gin
.75 Ginger Liqueur
Juice from 1/2 a lemon
Tonic Water
Orange for Garnish
Directions
Combine Gin, Ginger Liqueur and Lemon Juice in glass. Fill glass with 2/3 ice. Top with Tonic. Garnish with orange slice.
Cocktail Glass
1 oz Wondermint
0.5 oz Green Creme de Menthe
0.5 oz White Creme de Cacao
2 oz Heavy Creme
Mint sprig and ground nutmeg for garnish
Directions
Combine all ingredients in shaker with ice. Shake viqorously and strain into a chilled cocktail glass. Garnish with mint sprig and ground nutmeg.
High Ball Glass
Handful fresh mint leaves
3 whole fresh raspberries
Juice of 1 lime
2 teaspoons sugar
Ice
1.5 oz of Death's Door Vodka
Splash club soda
Directions
In a highball glass, muddle the mint, raspberries, lime juice and sugar. Fill a cocktail shaker with ice; add the vodka and shake for 15 seconds. Pour into the glass and top with the club soda.
High Ball Glass
1.5 oz Death's Door Gin
Tonic to fill
Orange and Mint for garnish
Directions
Fill glass with ice. Pour in Death's Door Gin, top with tonic to fill. Garnish with orange slice and expressed mint leaf.
Cocktail Glass
2 oz. Death's Door Gin
1 oz. Elderflower Liqueur
Apple Cider to fill
Apple twist and Cinnamon stick
Directions
Pour Gin and Elderflower Liquer into glass over ice. Top with Apple Cider. Garnish with an Apple twist wrapped around Cinnamon stick.
Can be served hot, do not include ice and heat the Apple Cider.
Champagne Flute
1.5 oz Death's Door Gin
0.5 Fresh Pink Grapefruit Juice
1Tbsp Lemon/Lime/Grapefruit Oleo Saccharum
Pink Champagne
Directions
Combine first three ingredients into an ice-filled shaker. Shake then fine strain into a chilled flute and top with Pink Champagne.
coupe/martini glass
1 oz. Death's Door Gin
1 oz. pomegranate liqueur
1 oz. red wine, dry
2 tsp. fresh orange juice
Shake all ingredients in iced cocktail shaker. Strain into chilled cocktail/martini glass and garnish with orange twist.
coupe/martini glass
1 oz. Death's Door Gin
1 oz. fresh Blood Orange Juice
1/2 oz. Cherry Brandy
3/4 oz. fresh lemon juice
Shake all ingredients in iced cocktail shaker. Strain into chilled cocktail/martini glass and garnish with blood orange slice.
From Stephen Cole at The Violet Hour, Chicago, Illinois
3/4 oz. Death's Door Gin
3/4 oz. Lillet Blonde
3/4 oz. Cointreau
3/4 oz. fresh lemon juice
Absinthe
Add all ingredients except absinthe to an ice filled shaker. Shake in a frenzied but direct fashion. Strain into a chilled coupe glass rinsed with absinthe. Garnish with a lemon ribbon.
Tall/Collins Style Glass
Intense Gin:
1.5 oz Death’s Door Gin
0.75 oz Barrow’s Intense Ginger Liqueur
Lemonade
Combine in a tall Glass with Ice, top with lemonade.
