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Sponsor: Reed & Greenough
Ingredients:
2 oz. Hendricks Gin
1 oz. fresh, locally produced honey
1 oz. fresh lime juice
Instructions:
Combine all ingredients, shake, and pour into a highball glass with fresh ice.
Sponsor: Spirit Works Distillery
Mixologist: Keli Rivers
Ingredients:
1.5 oz. Spirit Works Navy Strength Gin
1 barspoon rich simple syrup (two parts demerara to one part water)
3 dashes Boker's Bitters
Lemon peel
Instructions:
Combine all ingredients and stir. Pour over large ice cube into a rocks glass. Garnish with lemon peel.
Sponsor: Spirit Works Distillery
Mixologist: Keli Rivers
Ingredients:
1.5 oz. Spirit Works Navy Strength Gin
0.25 oz. CapRock Organic Barrel-Aged Pear Brandy
1 barspoon simple syrup
2 dashes Abbott’s Aromatic Bitters
Grapefruit peel
Instructions:
Combine all ingredients and stir. Pour over large ice cube into a rocks glass. Garnish with grapefruit peel.
Sponsor: Distillery No. 209
Ingredients:
1.5 oz. pea-flower-extract-infused No. 209 Gin
1 oz. sweetened coconut cream
1 oz. clarified lime juice (served in pipette)
Instructions:
Shake gin and coconut cream over ice. Strain over ice into a rocks glass. Garnish with toasted coconut and pipette. The drink will change color from blue to purple after the imbiber squeezes citrus into the drink.
Sponsor: Don Julio
Mixologist: Christopher Miano
Ingredients:
1.5 oz. Don Julio Blanco® Tequila
0.5 oz. Green Chartreuse
0.5 oz. Pamplemousse grapefruit liqueur
0.75 oz. clarified lime juice
0.75 oz. Bluechai tea or butterfly pea flower
Instructions:
Mix all ingredients and stir. Pour drink into a rocks glass that can accommodate a 2” x 2” cube.
Sponsor: Ketel One
Mixologists: Travis Tucker and Andrew Meltzer
Ingredients:
1.5 oz. Ketel One® Vodka
0.75 oz. Dolin Vermouth de Chambéry Dry
1 dash Cointreau
1 dash absinthe
Instructions:
Stir with ice in a mixing glass. Pour cocktail into a coupe glass.
Sponsor: Humboldt Distillery
Mixologists: Humboldt Distillery team
Ingredients:
30 mL cannabis-infused Humboldt's Finest Vodka
15 mL cucumber-infused Humboldt Distillery Organic Vodka
30 mL jasmine simple syrup
15 mL fresh-squeezed lemon juice
Sliced cucumber
Seltzer water
Ice
Instructions:
Combine ingredients in a highball glass with ice. Top with seltzer water, garnish with a slice of cucumber, and enjoy.
Additional Notes:
Sponsor: Square One Organic Spirits
Ingredients:
1.5 oz. Square One Bergamot
0.75 oz. Aperol
San Pellegrino Pompelmo (grapefruit soda)
Mandarin wheels
Instructions:
Pour spirits into a rocks glass with ice and stir briefly. Top with pompelmo soda. Garnish with mandarin slice.
Sponsor: Square One Organic Spirits
Ingredients:
1 oz. Square One Basil
0.75 oz. pear liqueur
0.5 oz. fresh lemon juice
0.25 oz. agave nectar or simple syrup
0.5 oz. cranberry juice*
Dried cranberries
Lemon wedge
Instructions:
Combine all ingredients into a mixing cup and shake with ice. Strain into a martini glass and garnish with dried cranberries and a tiny lemon wedge on a skewer.
*Use an unsweetened cranberry juice like Knudsen.
Sponsor: DOSA
Ingredients:
1.5 oz. Rittenhouse Rye
0.5 oz. Tempus Fugit Kina L’Aéro d’Or
0.5 oz. J. Witty Spirits Organic Chamomile Liqueur
0.5 oz. Amaro Montenegro
3 dashes Scrappy's Grapefruit Bitters
Smoked green cardamom
Instructions:
Combine all ingredients in a shaker and stir vigorously for eight seconds. Single strain into a small coupe glass. Place cocktail on wooden platform under a bell jar, and light ground green cardamom on fire using a smoke gun. Fill the bell jar with smoke. Serve cocktail in coupe glass after one minute of resting in the smoke.
Sponsor: Blade and Bow Kentucky Straight Bourbon Whiskey/I.W. Harper Bourbon
Mixologists: Kyle McHugh, Ryan Hall, and Laurentine Gardella
Ingredients:
0.75 oz. I.W. Harper Bourbon
5 oz. hot coffee
0.25 oz. demerara simple syrup
Instructions:
Combine all ingredients into fluted coffee mug. Stir with cocktail bar spoon.
Sponsor: Bluxome Street Winery
Ingredients:
1 oz. bourbon
0.5 oz. simple syrup
4 oz. Bluxome Street Winery Russian River Valley Pinot Noir
1 maraschino cherry (soaked overnight in the pinot noir)
Dash of bitters
Ice
Orange peel
Instructions:
Combine the bourbon, pinot noir, simple syrup, and ice in shaker. Rub orange peel around the rim of a lowball glass. Add ice to the glass and strain the cocktail over the ice. Place one maraschino cherry in the drink, and garnish with two more cherries. Enjoy!
Sponsor: Bluxome Street Winery
Ingredients:
4 oz. Bluxome Street Winery Russian River Valley Sauvignon Blanc
1 oz. gin
0.5 oz. mint simple syrup
Muddled mint
Instructions:
Combine sauvignon blanc, gin, mint simple syrup, and ice in shaker. Muddle fresh mint in a highball glass. Add ice to glass and strain the cocktail over the ice. Enjoy!
Sponsor: Carpano Antica Formula/Fernet-Branca
Mixologist: Erik Ginther
Ingredients:
1.5 oz. Brancamenta
6 oz. hot chocolate
Caffè Borghetti whipped cream
Instructions:
Heat your favorite hot chocolate and add the Brancamenta. Top with whipped cream and serve in a coffee mug.
Sponsor: La Mar Cebicheria Peruana
Mixologist: Preetha Saint-Auguste
Ingredients:
3 oz. Pisco
1 oz. Quebranta simple syrup
1 oz. lemon juice
1 oz. egg white
Instructions:
Combine with one scoop of ice and blend in blender. Garnish with three drops of Angostura® bitters and serve in a rocks glass.