1909 Bar Recipes

Glassware: 12 oz Rocks Glass

Difficulty: Standard

Ingredients:

1 ½ oz Cask Strength Rye

1 ½ oz Coconut Cream

1 oz Pineapple Juice

1 Pinch of Nutmeg

1 Pineapple Chunk

Dircetions:

To Build: Combine cask strength rye, coconut cream, and pineapple juice in a shaker tin. Shake with ice until chilled and well blended. Strain into a 12 oz rocks over filled with loose ice cubes. Sprinkle nutmeg on top and garnish with a pineapple chunk.

Glassware: 6 oz Coupe

Difficulty: Standard

Ingredients:

1.5 oz Small Batch Rye

1 oz Grapefruit Juice

½ oz Cinnamon Simple Syrup

1 Dehydrated Lemon Wheel

Dircetions:

To Build: Measure and pour into a shaker tin the Small Batch Rye, grapefruit juice, and cinnamon syrup. Add loose ice and shake until chilled and well mixed. Strain into a 6 oz coupe glass. Garnish with lemon wheel. Cinnamon syrup is made by adding 3 cinnamon sticks to 500ml of simple syrup and letting rest for at least 48 hours. 

Glassware: 12 oz Collins

Difficulty: Standard

Ingredients:

1 ½ oz Small Batch Rye

¾ oz Blueberry Syrup

¾ oz Lemon Juice

4 oz Club Soda

1 Blueberry

1 Lemon Peel

Dircetions:

To Build: Measure and pour into a shaker tin Small Batch Rye, blueberry syrup, and lemon juice. Add loose ice to the tin and shake until chilled and well mixed. Add loose ice to a 12 oz collins glass. Strain mixture into the glass. Top with club soda. Garnish by placing the blueberry between a lemon peel, skewer through, and place on rim.  partially submersed into the drink.

Glassware: 12 oz Collins

Difficulty: Standard

Ingredients:

½ oz Small Batch Rye

1 oz Orange Whiskey Liqueur

3 oz Orange Juice

¼ oz Grenadine 

1 Orange Slice

1 Whiskey Cherry

Dircetions:

To Build: Fresh squeeze 1 whole orange and measure out 3 oz into a shaker tin. Add Small Batch Rye, and orange whiskey liqueur to the tin. Add ice and shake until chilled and thoroughly mixed. Strain into a collins glass full of loose ice. Float grenadine on top and let it settle at the base. Skewer whiskey cherry and garnish along with a half moon orange slice. 

Glassware: 12 oz Rocks

Difficulty: Standard

Ingredients:

1 ½ oz Small Batch Rye

1 oz Lime Juice

½ oz Agave Syrup

¼ oz Orange Whiskey Liqueur

½ g Salt

 

Dircetions:

To Build: Measure and pour into a shaker tin Small Batch Rye, lime, and agave. Meanwhile rim a 12 oz rocks glass with salt by first dipping the glass into some simple syrup or you can use some extra lime juice and then roll the glass rim in the salt spread out on a flat surface. Add loose ice to the shaker tin and shake until well chilled and mixed. Add loose ice to the rocks glass. Strain mixture into the glass. Float the orange whiskey liqueur on top by pouring it over the curved end of a cocktail spoon and into the glass. Serve and enjoy. 

Glassware: 6 oz Coupe

Difficulty: Standard

Ingredients:

2 oz Cask Strength Rye

2 oz Espresso

¾ oz Pistachio Syrup

2 Dashes of Blueberry Bitters

3 Espresso Beans

Dircetions:

To Build: Measure and pour Cask Strength Rye, pistachio, blueberry bitters, and espresso to a shaker tin. Add two dashes of orange bitters to the mixture. Add loose ice and shake vigorously. Strain the mixture into a 6 oz coupe glass. Allow foam to settle and then place three espresso beans on top. Serve and enjoy.

Glassware: 12 oz Collins

Difficulty: Standard

Ingredients:

1 ½ oz Small Batch Rye

1 oz Blackberry Syrup

½ oz Fresh Lime Juice

2 oz Ginger Beer

1 Dehydrated Lime Wheel

1 Blackberry

Dircetions:

To Build: Juice one lime half. Measure and pour into a shaker tin the Small Batch Rye, blackberry syrup, and fresh lime juice. Add loose ice to the tin and shake until chilled and well blended. Fill a 12 oz collins glass with loose ice. Strain the mixture into the collins glass. Put a swizzle stick (cocktail spoon) into the glass vertically until the spoon touches the bottom. Pour the ginger beer down the length of the swizzle stick. Skewer a black berry and place it along with a dehydrated lime wheel on the top of the glass. Serve and enjoy.

Glassware: 6 oz Coupe

Difficulty: Standard

Ingredients:

2 oz Double Oak Rye

1 oz Orange Whiskey Liqueur

½ oz Fresh Lemon Juice

¾ oz Simple Syrup

½ g of Sugar

1 Orange Peel

Dircetions:

To Build: Juice one lemon half. Set aside ¼ oz simple syrup on a small plate. Measure and pour into a yarai (mixing glass) the Double Oak Rye, orange liqueur, ½ oz of simple syrup, and fresh lemon juice. Spread out sugar on a separate small plate. Dip a 6 oz coupe glass into the syrup and then the sugar to create an even sugar rim on the glass. Add ice to the yarai and stir until mixture is chilled and well blended. Strain into coupe. Garnish with the orange peel resting on the sugar rim. Serve and enjoy.

Glassware: 6 oz Collins Glass

Difficulty: Standard

Ingredients:

¾ oz Small Batch Rye

¾ oz Fresh Lemon Juice

1 oz Orange Whiskey Liqueur

½ oz Sagamore Amaro

1 Lemon Peel

Dircetions:

To Build: Juice one lemon half. Measure rye, orange liqueur, and amaro and add to a yarai (mixing glass). Measure lemon juice and add to the mixing glass. Fill the yarai with loose ice. Stir until the mixture is chilled and well combined. Strain the contents of the yarai into a 6 oz coupe glass. Cut a slit in the middle of the lemon peel vertically. Fold the peel and place it on the rim using the cut to fix the peel upright. Serve and enjoy.

Glassware: 6 oz Coupe

Difficulty: Novice

Ingredients:

2 oz Small Batch Rye

1 oz Sagamore Amaro

2 Dashes of Aromatic Bitters

1 Whiskey Cherry

Dircetions:

To Build: Add bitters to a yarai (mixing glass). Measure rye and amaro and pour into the mixing glass. Add loose ice to the yarai and stir until the chilled and blended. Strain mixture into 6 oz coupe glass. Skewer a whiskey cherry on a cocktail skewer and balance it on the rim of the glass. Serve and enjoy.

Glassware: 8 oz Rocks

Difficulty: Standard

Ingredients:

2 ½ oz Small Batch Rye

¾ oz Simple Syrup

3 Dashes of Aromatic Bitters

¼ oz Fennel Infused White Rye

1 Lemon Peel

Dircetions:

To Build: Add bitters to a yarai (mixing glass). Measure rye and simple syrup and pour into the mixing glass then fill it with loose ice. Stir until thoroughly chilled. Pour fennel infused white rye (or absinthe) into a 8 oz rocks glass. Swirl the liquid around the glass until evenly coated then dump out the white rye or absinthe. Strain the mixture from the yarai into the rocks glass. Express the lemon peel by pinching it over the full rocks glass with the pith side facing down. Drop the peel into the glass. Serve and enjoy.

Glassware: 12oz Collins

Difficulty: Novice

Ingredients:

2 oz Small Batch Rye

2 Dashes of Aromatic Bitters

6 oz Club Soda

Dehydrated Orange Slice

Dircetions:

To Build: Fill a 12 oz collins glass with loose ice. Add the bitters and measure and pour the rye into the glass. Place a swizzle stick (cocktail spoon) into the glass vertically until the spoon reaches the bottom. Pour club soda down the length of the spoon until the glass is full. Gently stir 13.5 times clockwise. Garnish with orange slice. Serve and enjoy.

Glassware: 12oz Copper Mug

Difficulty: Novice

Ingredients:

2 oz Small Batch Rye

1 oz Fresh Lime Juice

½ oz Simple Syrup

4 oz Ginger Beer

1 Dehydrated Lime Wheel

1 Mint Sprig

Dircetions:

To Build: Juice one whole lime. Measure rye and simple syrup and pour into a copper mule mug. Measure lime juice and add it to the mug. Scoop loose ice into the mug until full. Place swizzle stick (bar spoon) into the mug vertically until the spoon touches the bottom. Pour ginger beer down the swizzle stick until the mug is full. Activate the mint by smacking it between your hands. Place mint and the lime wheel in the mug. Serve and enjoy.

Glassware: 12oz Rocks

Difficulty: Standard

Ingredients:

2 oz Cask Strength Rye

¾ oz Fresh Lemon Juice

½ oz Fresh Lime Juice

½ oz Turbinado Syrup

¼ oz Red Wine Syrup

Dircetions:

To Build: Juice one lemon half and one lime half. Measure out Cask Strength Rye and add to a shaker tin. Measure lemon juice, lime juice, and turbinado syrup and add to the shaker tin. Add ice and shake. Place a large cube in a 12 oz rocks glass. Strain out mixture into the rocks glass. Layer the red wine syrup by pouring it over the large cube into the glass.

Glassware: 12oz Rocks

Difficulty: Novice

Ingredients:

2 oz Double Oak Rye

¼ oz Tornado Syrup

2 Dashes of Aromatic Bitters

1 Orange Peel

Dircetions:

To Build: Add bitters to a mixing glass. Measure and pour double oak rye and turbinado syrup into the mixing glass. Place a large ice cube in a rocks glass. Add loose ice to mixing glass and stir ingredients until well combined and chilled. Strain mixture into rocks glass. Peel a fresh orange, hold the peel over the rocks glass with the pith side facing down. Pinch the peel to express its oil into the drink. Twist and drop the orange peel into the rocks glass. Serve and enjoy.