COCKTAIL RECIPIES Classic cocktails have never tasted so good using our New England Sweetwater Farm & Distillery™ handcrafted spirits. Try our classic cocktails with a modern twist and gain a new appreciation for the art of making, mixing, and drinking spirits.
Lady ASHUELOT 2 oz. Ashuelot Gin 1/2 oz. Ashuelot Vodka 3/4 oz. fresh lime juice 3/4 oz. simple syrup 5 blueberries and 5 for garnish 5 basil leaves Cocktail toothpick Muddle Basil Leaves, blueberries and simple syrup in a pint glass. Fill glass with ice and add the gin, vodka, and lime juice. Shake vigorously with a cocktail shaker. Strain into a martini glass and serve with a toothpick garnish of blueberries.
Monadnock JULEP 2oz Monadnock Moonshine Reserve 5 mint leaves 1 teaspoon of powdered sugar 2 teaspoons of water Muddle mint, sugar and water in a highball glass Fill glass ¾ with ice & add Moonshine. Stir, garnish with mint and serve.
WHISKEY Paloma 2oz of whiskey 2oz of fresh ruby red grapefruit juice 1oz of simple syrup 1oz grapefruit seltzer juice of a lime wedge grapefruit slice for garnish In a rocks glass filled ¾ with ice, add ingredients over ice and stir. Garnish with grapefruit slice.
Kingfish Hot and Sweet 1 jalapeno slice 1&1/2oz of Green Chartreuse 3/4oz Pineapple Juice 3/4oz Simple syrup 3/4oz Fresh lime juice handful of chopped cilantro Muddle cilantro and jalapeno in a shaker. Add Kingfish Gold Rum and the rest of the ingredients and shake. Pour into an old fashioned glass and serve.
New England FLIP Grated ginger Grated nutmeg 8 to 10 oz of locally produced ale, warmed 2 eggs, beaten tablespoon of superfine sugar or molasses 2 ounces of Rum Beat the eggs and combine with sugar and rum in a cocktail shaker, place warm ale into shaker and shake until compined and frothy. Pour in mug and top with grated nutmeg and ginger.
Traditional GROG 2 oz Kigfish Rum 4 oz water 1 tsp superfine sugar Ice ½ oz lime juice Place lime and sugar in a cocktail shaker and shake. Add water and rum and shake. Pour over ice in a rocks glass.
New Hampshire SAP Ashuelot Gin Maple Syrup Ginger Beer * In Summer 2016 this cocktail was featured at the Omni Mt. Washington Resort
LEMON Drop 2oz of Vodka ½oz of Triple Sec 1oz of lemon juice 1oz of simple syrup Combine ingredients in a cocktail shaker with ice. Shake for 30sec and pour in a Martini glass rimmed with sugar.
Monadnock MOONRISE 2 oz. of Monadnock Moonshine 1 & 1/2 oz. of Clementine juice 1/2 oz. fresh lime juice 1/2 oz. of simple syrup Fill Pint glass with crushed ice and add ingredients. Shake vigorously and strain into an 12 ounce mason jar filled with crushed ice. Add clementine peel as garnish and a straw.
THE Winchester 2oz. Clark and Chesterfield Single Malt 1/4 oz. Fernet Branca 1/4 NH Maple Syrup 1/4 Lemon Juice 3 dashes Angostura Bitters In a cocktail shaker, combine ingredients with ice, shake and strain into a martini glass. Garnish with a lemon peel.
LAKE Side 2 oz. Kingfish Silver Rum 3/4 oz. fresh lime juice 3/4 oz. simple syrup 5 ripe blackberries and 4 for garnish 6 mint leaves Club Soda Muddle Mint leaves, blackberries and simple syrup in a 12 oz. mason jar Add rum and lime juice Fill glass with ice and top with club soda Serve with blackberries and mint as garnish.
The EYEOPENER 1 cup seeded and chopped ripe green tomatoes 1/2 cup cucumber, seeded and chopped 1 jalapeno (about 2 tablespoons, seeded & diced) 5 celery leaves & 6 inch celery stalk 1/4 cup of chopped green onion 1 tablespoons green Tabasco sauce 2 tablespoons prepared horseradish 3 dashes of Worcestershire sauce juice of 2 limes salt (to taste) 4 oz. Ashuelot Vodka Pearl Onions & Cocktail toothpick for garnish Add ingredients except vodka in a blender and blend until smooth. Rim 2 pint glasses with lime wedge and celery salt and pepper. Fill glasses with crushed ice, add 2 oz. of vodka in each and fill with vegetable juice. Garnish with a toothpick with 3 pearl onion.
The Ramos Gin FIZZ 1.5 oz. Ashuelot Gin 1 oz. Simple Syrup .5 oz. Lemon Juice .5 oz. Lime Juice 1 Fresh Egg White(room temperature works best) 1 oz. Heavy Cream 3 drops of Orange Flower Water 1 oz. Club Soda. Combine the first 7 ingredients in a shaker without ice, shake to combine add ice and shake for at least 3 minuets(the original recipe calls for 12 minuets of shaking!) Strain into a cocktail glass, top with club soda.
ASHUELOT Gimlet 2 oz. Ashuelot Gin 3/4 oz. fresh lime juice 3/4 oz. simple syrup 4” sprig of Rosemary Muddle Rosemary Leaves and simple syrup in a pint glass. Fill glass with ice and add the gin and lime juice. Shake vigorously with a cocktail shaker. Strain into a martini glass and serve.
Monadnock Moonslide 2 oz Monadnock Moonshine Reserve 2 oz Irish Cream 2 oz Coffee Liquor 2 oz Milk Pour equal parts of Monadnock Moonshine Reserve, Irish Cream, Coffee Liquor, and milk in a cocktail shaker over ice and stir. Make a swirl with chocolate syrup in a martini glass rimmed with chocolate syrup and sugar. Strain ice and fill martini glass with mixture. Whipped cream optional.
Cheshire CO. NIGHT Cap 8 oz cup of hot orange tea juice of 1 lemon wedge 1 oz of Clark & Chesterfield Whiskey 1 teaspoon of honey Pour hot tea into a tea cup or mug. Add lemon, whiskey, honey and garnish with a slice of lemon.
COVERED Bridge NO. 2 1 pint of fresh strawberries 1 hand-full of mint leaves 6 oz. Kingfish Silver rum 4 oz. fresh lime juice 1/4 cup sugar 6 fresh strawberries for garnish Rim hurricane glass with a lime wedge then with sugar. Blend ingredients until smooth and pour into glasses and add a fresh strawberry garnish. Don’t forget the straw. Serves 4.
COVERED Bridge NO. 1 2 ounces Ashuelot Vodka 1/2 ounce hard apple cider 1/4 ounce fresh lime juice 3/4 ounce simple syrup pinch of cinnamon 1 slice of apple for garnish Fill pint glass with ice and add ingredients. Shake vigorously with a cocktail shaker. Strain into a martini glass and serve with apple garnish.
Stone FENCE Hard Apple Cider 2 oz of Kingfish Rum ice fresh Lemon Peel Fill a high ball glass with ice pour rum over top and then fill the glass with hard cider garnish with lemon peel.
Chocolate PLEASE Ashuelot Vodka Creme de Cocoa Godiva Dark Chocolate Liquor Frangelico * In Summer 2016 this cocktail was featured at the Omni Mt. Washington Resort

 

Copyright 2016 New England Sweetwater Farm & Distillery All Rights Reserved
COCKTAIL RECIPIES Classic cocktails have never tasted so good using our New England Sweetwater Farm & Distillery™ handcrafted spirits. Try our classic cocktails with a modern twist and gain a new appreciation for the art of making, mixing, and drinking spirits.
Lady ASHUELOT 2 oz. Ashuelot Gin 1/2 oz. Ashuelot Vodka 3/4 oz. fresh lime juice 3/4 oz. simple syrup 5 blueberries and 5 for garnish 5 basil leaves Cocktail toothpick Muddle Basil Leaves, blueberries and simple syrup in a pint glass. Fill glass with ice and add the gin, vodka, and lime juice. Shake vigorously with a cocktail shaker. Strain into a martini glass and serve with a toothpick garnish of blueberries.
ASHUELOT Gimlet 2 oz. Ashuelot Gin 3/4 oz. fresh lime juice 3/4 oz. simple syrup 4” sprig of Rosemary Muddle Rosemary Leaves and simple syrup in a pint glass. Fill glass with ice and add the gin and lime juice. Shake vigorously with a cocktail shaker. Strain into a martini glass and serve.
LEMON Drop 2oz of Vodka ½oz of Triple Sec 1oz of lemon juice 1oz of simple syrup Combine ingredients in a cocktail shaker with ice. Shake for 30sec and pour in a Martini glass rimmed with sugar.
Monadnock JULEP 2oz Monadnock Moonshine Reserve 5 mint leaves 1 teaspoon of powdered sugar 2 teaspoons of water Muddle mint, sugar and water in a highball glass Fill glass ¾ with ice & add Moonshine. Stir, garnish with mint and serve.
Monadnock MOONRISE 2 oz. of Monadnock Moonshine 1 & 1/2 oz. of Clementine juice 1/2 oz. fresh lime juice 1/2 oz. of simple syrup Fill Pint glass with crushed ice and add ingredients. Shake vigorously and strain into an 12 ounce mason jar filled with crushed ice. Add clementine peel as garnish and a straw. Monadnock Moonslide 2 oz Monadnock Moonshine Reserve 2 oz Irish Cream 2 oz Coffee Liquor 2 oz Milk Pour equal parts of Monadnock Moonshine Reserve, Irish Cream, Coffee Liquor, and milk in a cocktail shaker over ice and stir. Make a swirl with chocolate syrup in a martini glass rimmed with chocolate syrup and sugar. Strain ice and fill martini glass with mixture. Whipped cream optional. WHISKEY Paloma 2oz of whiskey 2oz of fresh ruby red grapefruit juice 1oz of simple syrup 1oz grapefruit seltzer juice of a lime wedge grapefruit slice for garnish In a rocks glass filled ¾ with ice, add ingredients over ice and stir. Garnish with grapefruit slice. THE Winchester 2oz. Clark and Chesterfield Single Malt 1/4 oz. Fernet Branca 1/4 NH Maple Syrup 1/4 Lemon Juice 3 dashes Angostura Bitters In a cocktail shaker, combine ingredients with ice, shake and strain into a martini glass. Garnish with a lemon peel. Cheshire CO. NIGHT Cap 8 oz cup of hot orange tea juice of 1 lemon wedge 1 oz of Clark & Chesterfield Whiskey 1 teaspoon of honey Pour hot tea into a tea cup or mug. Add lemon, whiskey, honey and garnish with a slice of lemon. Kingfish Hot and Sweet 1 jalapeno slice 1&1/2oz of Green Chartreuse 3/4oz Pineapple Juice 3/4oz Simple syrup 3/4oz Fresh lime juice handful of chopped cilantro Muddle cilantro and jalapeno in a shaker. Add Kingfish Gold Rum and the rest of the ingredients and shake. Pour into an old fashioned glass and serve. LAKE Side 2 oz. Kingfish Silver Rum 3/4 oz. fresh lime juice 3/4 oz. simple syrup 5 ripe blackberries and 4 for garnish 6 mint leaves Club Soda Muddle Mint leaves, blackberries and simple syrup in a 12 oz. mason jar Add rum and lime juice Fill glass with ice and top with club soda Serve with blackberries and mint as garnish. COVERED Bridge NO. 2 1 pint of fresh strawberries 1 hand-full of mint leaves 6 oz. Kingfish Silver rum 4 oz. fresh lime juice 1/4 cup sugar 6 fresh strawberries for garnish Rim hurricane glass with a lime wedge then with sugar. Blend ingredients until smooth and pour into glasses and add a fresh strawberry garnish. Don’t forget the straw. Serves 4. The EYEOPENER 1 cup seeded and chopped ripe green tomatoes 1/2 cup cucumber, seeded and chopped 1 jalapeno (about 2 tablespoons, seeded & diced) 5 celery leaves & 6 inch celery stalk 1/4 cup of chopped green onion 1 tablespoons green Tabasco sauce 2 tablespoons prepared horseradish 3 dashes of Worcestershire sauce juice of 2 limes salt (to taste) 4 oz. Ashuelot Vodka Pearl Onions & Cocktail toothpick for garnish Add ingredients except vodka in a blender and blend until smooth. Rim 2 pint glasses with lime wedge and celery salt and pepper. Fill glasses with crushed ice, add 2 oz. of vodka in each and fill with vegetable juice. Garnish with a toothpick with 3 pearl onion. COVERED Bridge NO. 1 2 ounces Ashuelot Vodka 1/2 ounce hard apple cider 1/4 ounce fresh lime juice 3/4 ounce simple syrup pinch of cinnamon 1 slice of apple for garnish Fill pint glass with ice and add ingredients. Shake vigorously with a cocktail shaker. Strain into a martini glass and serve with apple garnish. Traditional GROG 2 oz Kigfish Rum 4 oz water 1 tsp superfine sugar Ice ½ oz lime juice Place lime and sugar in a cocktail shaker and shake. Add water and rum and shake. Pour over ice in a rocks glass. Stone FENCE Hard Apple Cider 2 oz of Kingfish Rum ice fresh Lemon Peel Fill a high ball glass with ice pour rum over top and then fill the glass with hard cider garnish with lemon peel. New England FLIP Grated ginger Grated nutmeg 8 to 10 oz of locally produced ale, warmed 2 eggs, beaten tablespoon of superfine sugar or molasses 2 ounces of Rum Beat the eggs and combine with sugar and rum in a cocktail shaker, place warm ale into shaker and shake until compined and frothy. Pour in mug and top with grated nutmeg and ginger. The Ramos Gin FIZZ 1.5 oz. Ashuelot Gin 1 oz. Simple Syrup .5 oz. Lemon Juice .5 oz. Lime Juice 1 Fresh Egg White(room temperature works best) 1 oz. Heavy Cream 3 drops of Orange Flower Water 1 oz. Club Soda. Combine the first 7 ingredients in a shaker without ice, shake to combine add ice and shake for at least 3 minuets(the original recipe calls for 12 minuets of shaking!) Strain into a cocktail glass, top with club soda. Chocolate PLEASE Ashuelot Vodka Creme de Cocoa Godiva Dark Chocolate Liquor Frangelico * In Summer 2016 this cocktail was featured at the Omni Mt. Washington Resort New Hampshire SAP Ashuelot Gin Maple Syrup Ginger Beer * In Summer 2016 this cocktail was featured at the Omni Mt. Washington Resort
COCKTAIL RECIPIES Classic cocktails have never tasted so good using our New England Sweetwater Farm & Distillery™ handcrafted spirits. Try our classic cocktails with a modern twist and gain a new appreciation for the art of making, mixing, and drinking spirits.
Chocolate PLEASE Ashuelot Vodka Creme de Cocoa Godiva Dark Chocolate Liquor Frangelico * In Summer 2016 this cocktail was featured at the Omni Mt. Washington Resort
Lady ASHUELOT 2 oz. Ashuelot Gin 1/2 oz. Ashuelot Vodka 3/4 oz. fresh lime juice 3/4 oz. simple syrup 5 blueberries and 5 for garnish 5 basil leaves Cocktail toothpick Muddle Basil Leaves, blueberries and simple syrup in a pint glass. Fill glass with ice and add the gin, vodka, and lime juice. Shake vigorously with a cocktail shaker. Strain into a martini glass and serve with a toothpick garnish of blueberries.
ASHUELOT Gimlet 2 oz. Ashuelot Gin 3/4 oz. fresh lime juice 3/4 oz. simple syrup 4” sprig of Rosemary Muddle Rosemary Leaves and simple syrup in a pint glass. Fill glass with ice and add the gin and lime juice. Shake vigorously with a cocktail shaker. Strain into a martini glass and serve.
LEMON Drop 2oz of Vodka ½oz of Triple Sec 1oz of lemon juice 1oz of simple syrup Combine ingredients in a cocktail shaker with ice. Shake for 30sec and pour in a Martini glass rimmed with sugar.
Monadnock JULEP 2oz Monadnock Moonshine Reserve 5 mint leaves 1 teaspoon of powdered sugar 2 teaspoons of water Muddle mint, sugar and water in a highball glass Fill glass ¾ with ice & add Moonshine. Stir, garnish with mint and serve.
Monadnock MOONRISE 2 oz. of Monadnock Moonshine 1 & 1/2 oz. of Clementine juice 1/2 oz. fresh lime juice 1/2 oz. of simple syrup Fill Pint glass with crushed ice and add ingredients. Shake vigorously and strain into an 12 ounce mason jar filled with crushed ice. Add clementine peel as garnish and a straw. Monadnock Moonslide 2 oz Monadnock Moonshine Reserve 2 oz Irish Cream 2 oz Coffee Liquor 2 oz Milk Pour equal parts of Monadnock Moonshine Reserve, Irish Cream, Coffee Liquor, and milk in a cocktail shaker over ice and stir. Make a swirl with chocolate syrup in a martini glass rimmed with chocolate syrup and sugar. Strain ice and fill martini glass with mixture. Whipped cream optional. WHISKEY Paloma 2oz of whiskey 2oz of fresh ruby red grapefruit juice 1oz of simple syrup 1oz grapefruit seltzer juice of a lime wedge grapefruit slice for garnish In a rocks glass filled ¾ with ice, add ingredients over ice and stir. Garnish with grapefruit slice. THE Winchester 2oz. Clark and Chesterfield Single Malt 1/4 oz. Fernet Branca 1/4 NH Maple Syrup 1/4 Lemon Juice 3 dashes Angostura Bitters In a cocktail shaker, combine ingredients with ice, shake and strain into a martini glass. Garnish with a lemon peel. Cheshire CO. NIGHT Cap 8 oz cup of hot orange tea juice of 1 lemon wedge 1 oz of Clark & Chesterfield Whiskey 1 teaspoon of honey Pour hot tea into a tea cup or mug. Add lemon, whiskey, honey and garnish with a slice of lemon. Kingfish Hot and Sweet 1 jalapeno slice 1&1/2oz of Green Chartreuse 3/4oz Pineapple Juice 3/4oz Simple syrup 3/4oz Fresh lime juice handful of chopped cilantro Muddle cilantro and jalapeno in a shaker. Add Kingfish Gold Rum and the rest of the ingredients and shake. Pour into an old fashioned glass and serve. LAKE Side 2 oz. Kingfish Silver Rum 3/4 oz. fresh lime juice 3/4 oz. simple syrup 5 ripe blackberries and 4 for garnish 6 mint leaves Club Soda Muddle Mint leaves, blackberries and simple syrup in a 12 oz. mason jar Add rum and lime juice Fill glass with ice and top with club soda Serve with blackberries and mint as garnish. COVERED Bridge NO. 2 1 pint of fresh strawberries 1 hand-full of mint leaves 6 oz. Kingfish Silver rum 4 oz. fresh lime juice 1/4 cup sugar 6 fresh strawberries for garnish Rim hurricane glass with a lime wedge then with sugar. Blend ingredients until smooth and pour into glasses and add a fresh strawberry garnish. Don’t forget the straw. Serves 4. The EYEOPENER 1 cup seeded and chopped ripe green tomatoes 1/2 cup cucumber, seeded and chopped 1 jalapeno (about 2 tablespoons, seeded & diced) 5 celery leaves & 6 inch celery stalk 1/4 cup of chopped green onion 1 tablespoons green Tabasco sauce 2 tablespoons prepared horseradish 3 dashes of Worcestershire sauce juice of 2 limes salt (to taste) 4 oz. Ashuelot Vodka Pearl Onions & Cocktail toothpick for garnish Add ingredients except vodka in a blender and blend until smooth. Rim 2 pint glasses with lime wedge and celery salt and pepper. Fill glasses with crushed ice, add 2 oz. of vodka in each and fill with vegetable juice. Garnish with a toothpick with 3 pearl onion. COVERED Bridge NO. 1 2 ounces Ashuelot Vodka 1/2 ounce hard apple cider 1/4 ounce fresh lime juice 3/4 ounce simple syrup pinch of cinnamon 1 slice of apple for garnish Fill pint glass with ice and add ingredients. Shake vigorously with a cocktail shaker. Strain into a martini glass and serve with apple garnish. Traditional GROG 2 oz Kigfish Rum 4 oz water 1 tsp superfine sugar Ice ½ oz lime juice Place lime and sugar in a cocktail shaker and shake. Add water and rum and shake. Pour over ice in a rocks glass. Stone FENCE Hard Apple Cider 2 oz of Kingfish Rum ice fresh Lemon Peel Fill a high ball glass with ice pour rum over top and then fill the glass with hard cider garnish with lemon peel. New England FLIP Grated ginger Grated nutmeg 8 to 10 oz of locally produced ale, warmed 2 eggs, beaten tablespoon of superfine sugar or molasses 2 ounces of Rum Beat the eggs and combine with sugar and rum in a cocktail shaker, place warm ale into shaker and shake until compined and frothy. Pour in mug and top with grated nutmeg and ginger. The Ramos Gin FIZZ 1.5 oz. Ashuelot Gin 1 oz. Simple Syrup .5 oz. Lemon Juice .5 oz. Lime Juice 1 Fresh Egg White(room temperature works best) 1 oz. Heavy Cream 3 drops of Orange Flower Water 1 oz. Club Soda. Combine the first 7 ingredients in a shaker without ice, shake to combine add ice and shake for at least 3 minuets(the original recipe calls for 12 minuets of shaking!) Strain into a cocktail glass, top with club soda. New Hampshire SAP Ashuelot Gin Maple Syrup Ginger Beer * In Summer 2016 this cocktail was featured at the Omni Mt. Washington Resort
Copyright 2016 New England Sweetwater Farm & Distillery All Rights Reserved
COCKTAIL RECIPIES Classic cocktails have never tasted so good using our New England Sweetwater Farm & Distillery™ handcrafted spirits. Try our classic cocktails with a modern twist and gain a new appreciation for the art of making, mixing, and drinking spirits.
Lady ASHUELOT 2 oz. Ashuelot Gin 1/2 oz. Ashuelot Vodka 3/4 oz. fresh lime juice 3/4 oz. simple syrup 5 blueberries and 5 for garnish 5 basil leaves Cocktail toothpick Muddle Basil Leaves, blueberries and simple syrup in a pint glass. Fill glass with ice and add the gin, vodka, and lime juice. Shake vigorously with a cocktail shaker. Strain into a martini glass and serve with a toothpick garnish of blueberries.
Monadnock JULEP 2oz Monadnock Moonshine Reserve 5 mint leaves 1 teaspoon of powdered sugar 2 teaspoons of water Muddle mint, sugar and water in a highball glass Fill glass ¾ with ice & add Moonshine. Stir, garnish with mint and serve.
WHISKEY Paloma 2oz of whiskey 2oz of fresh ruby red grapefruit juice 1oz of simple syrup 1oz grapefruit seltzer juice of a lime wedge grapefruit slice for garnish In a rocks glass filled ¾ with ice, add ingredients over ice and stir. Garnish with grapefruit slice. Kingfish Hot and Sweet 1 jalapeno slice 1&1/2oz of Green Chartreuse 3/4oz Pineapple Juice 3/4oz Simple syrup 3/4oz Fresh lime juice handful of chopped cilantro Muddle cilantro and jalapeno in a shaker. Add Kingfish Gold Rum and the rest of the ingredients and shake. Pour into an old fashioned glass and serve.
LEMON Drop 2oz of Vodka ½oz of Triple Sec 1oz of lemon juice 1oz of simple syrup Combine ingredients in a cocktail shaker with ice. Shake for 30sec and pour in a Martini glass rimmed with sugar.
Chocolate PLEASE Ashuelot Vodka Creme de Cocoa Godiva Dark Chocolate Liquor Frangelico * In Summer 2016 this cocktail was featured at the Omni Mt. Washington Resort
Monadnock MOONRISE 2 oz. of Monadnock Moonshine 1 & 1/2 oz. of Clementine juice 1/2 oz. fresh lime juice 1/2 oz. of simple syrup Fill Pint glass with crushed ice and add ingredients. Shake vigorously and strain into an 12 ounce mason jar filled with crushed ice. Add clementine peel as garnish and a straw. THE Winchester 2oz. Clark and Chesterfield Single Malt 1/4 oz. Fernet Branca 1/4 NH Maple Syrup 1/4 Lemon Juice 3 dashes Angostura Bitters In a cocktail shaker, combine ingredients with ice, shake and strain into a martini glass. Garnish with a lemon peel. The Ramos Gin FIZZ 1.5 oz. Ashuelot Gin 1 oz. Simple Syrup .5 oz. Lemon Juice .5 oz. Lime Juice 1 Fresh Egg White(room temperature works best) 1 oz. Heavy Cream 3 drops of Orange Flower Water 1 oz. Club Soda. Combine the first 7 ingredients in a shaker without ice, shake to combine add ice and shake for at least 3 minuets(the original recipe calls for 12 minuets of shaking!) Strain into a cocktail glass, top with club soda. New Hampshire SAP Ashuelot Gin Maple Syrup Ginger Beer * In Summer 2016 this cocktail was featured at the Omni Mt. Washington Resort
LAKE Side 2 oz. Kingfish Silver Rum 3/4 oz. fresh lime juice 3/4 oz. simple syrup 5 ripe blackberries and 4 for garnish 6 mint leaves Club Soda Muddle Mint leaves, blackberries and simple syrup in a 12 oz. mason jar Add rum and lime juice Fill glass with ice and top with club soda Serve with blackberries and mint as garnish. The EYEOPENER 1 cup seeded and chopped ripe green tomatoes 1/2 cup cucumber, seeded and chopped 1 jalapeno (about 2 tablespoons, seeded & diced) 5 celery leaves & 6 inch celery stalk 1/4 cup of chopped green onion 1 tablespoons green Tabasco sauce 2 tablespoons prepared horseradish 3 dashes of Worcestershire sauce juice of 2 limes salt (to taste) 4 oz. Ashuelot Vodka Pearl Onions & Cocktail toothpick for garnish Add ingredients except vodka in a blender and blend until smooth. Rim 2 pint glasses with lime wedge and celery salt and pepper. Fill glasses with crushed ice, add 2 oz. of vodka in each and fill with vegetable juice. Garnish with a toothpick with 3 pearl onion.
ASHUELOT Gimlet 2 oz. Ashuelot Gin 3/4 oz. fresh lime juice 3/4 oz. simple syrup 4” sprig of Rosemary Muddle Rosemary Leaves and simple syrup in a pint glass. Fill glass with ice and add the gin and lime juice. Shake vigorously with a cocktail shaker. Strain into a martini glass and serve.
Monadnock Moonslide 2 oz Monadnock Moonshine Reserve 2 oz Irish Cream 2 oz Coffee Liquor 2 oz Milk Pour equal parts of Monadnock Moonshine Reserve, Irish Cream, Coffee Liquor, and milk in a cocktail shaker over ice and stir. Make a swirl with chocolate syrup in a martini glass rimmed with chocolate syrup and sugar. Strain ice and fill martini glass with mixture. Whipped cream optional. Cheshire CO. NIGHT Cap 8 oz cup of hot orange tea juice of 1 lemon wedge 1 oz of Clark & Chesterfield Whiskey 1 teaspoon of honey Pour hot tea into a tea cup or mug. Add lemon, whiskey, honey and garnish with a slice of lemon. COVERED Bridge NO. 2 1 pint of fresh strawberries 1 hand-full of mint leaves 6 oz. Kingfish Silver rum 4 oz. fresh lime juice 1/4 cup sugar 6 fresh strawberries for garnish Rim hurricane glass with a lime wedge then with sugar. Blend ingredients until smooth and pour into glasses and add a fresh strawberry garnish. Don’t forget the straw. Serves 4. COVERED Bridge NO. 1 2 ounces Ashuelot Vodka 1/2 ounce hard apple cider 1/4 ounce fresh lime juice 3/4 ounce simple syrup pinch of cinnamon 1 slice of apple for garnish Fill pint glass with ice and add ingredients. Shake vigorously with a cocktail shaker. Strain into a martini glass and serve with apple garnish. New England FLIP Grated ginger Grated nutmeg 8 to 10 oz of locally produced ale, warmed 2 eggs, beaten tablespoon of superfine sugar or molasses 2 ounces of Rum Beat the eggs and combine with sugar and rum in a cocktail shaker, place warm ale into shaker and shake until compined and frothy. Pour in mug and top with grated nutmeg and ginger. Traditional GROG 2 oz Kigfish Rum 4 oz water 1 tsp superfine sugar Ice ½ oz lime juice Place lime and sugar in a cocktail shaker and shake. Add water and rum and shake. Pour over ice in a rocks glass. Stone FENCE Hard Apple Cider 2 oz of Kingfish Rum ice fresh Lemon Peel Fill a high ball glass with ice pour rum over top and then fill the glass with hard cider garnish with lemon peel.
Copyright 2016 New England Sweetwater Farm & Distillery All Rights Reserved