Black Trumpet Blueberry Cordial

The Garden Tarte

1 oz Black Walnut Damson
.5 oz unsweetened cranberry juice
top with Pear soda

Shake Damson Plum and cranberry juice with ice. Strain and top with pear soda.

Blueberry Sparkler

2 oz AITA Black Trumpet Blueberry
3 oz lemonade
Club soda
Lemon wedge garnish

Build in a tall glass with ice, top with club soda and garnish with a lemon wedge.

Berry Basil Gimlet

2 oz AITA Black Trumpet Blueberry
1 oz gin
½ oz fresh lime juice
½ oz honey
Fresh basil leaves

Muddle honey, basil, and lime juice in cocktail shaker. Add ice, gin and AITA Black Trumpet Blueberry and shake. Strain into a chilled coupe glass, and garnish with a basil leaf.

Black Walnut Damson Cordial

Queen Bee

1 ½ oz Tamworth Garden Apiary Gin
½ oz AITA Black Walnut Damson Cordial
¾ oz apple juice
½ oz lemon juice
½ oz orgeat
½ oz cold pressed ginger
2 drops vanilla extract
honeycomb and parsley or
graham cracker with honey garnish

Add all ingredients to a shaker with ice. Shake and pour over crushed ice in an oversized rocks glass. Garnish with honeycomb and parsley, or a graham cracker with honey.

Oh My, Darling

1 ½ oz AITA Black Walnut Damson Cordial
Juice of 1 Clementine
3-4 Dashes Pine Bitters
Soda Water
Clementine wheel garnish

Fill a shaker with ice and all ingredients except for soda water. Shake and strain ingredients into a rocks glass filled with ice and top with soda. Garnish with clementine wheel.

Nonna’s Negroni

2 oz Damson Plum Cordial
1 oz Tamworth Garden Hops Gin
1 sprig of fresh rosemary

Build over ice, stir, & garnish with sprig of rosemary

Blue Lion Chicorée Liqueur

Chicory Negroni

1 oz Blue Lion Chicorée Liqueur
1 oz Amontillado Sherry
1 oz Aperol
Orange wheel garnish

Add all ingredients to a double rocks glass with ice and stir. Garnish with an orange wheel.

Lion Palmer

1 oz Blue Lion Chicorée Liqueur
4 oz lemonade
Lemon slice garnish

Add lemonade to a mason jar with ice, followed by Blue Lion. Garnish with a lemon slice.

Blue Lion Toddy

Blue Lion Toddy
2 oz Blue Lion Chicory
7 oz brewed hot black tea
1 oz maple syrup or local honey
3 dashes Dashfire Cardamom bitters
Lemon wedge and cinnamon stick garnish

In a mug, stir together hot tea and honey. Add Blue Lion and stir. Add a squeeze of lemon and cardamom bitters. Garnish with a lemon wheel and cinnamon stick.

Chicory Root Vodka

Chicory & Cream

2 oz AITA Chicory Root
Top cream soda
Orange twist

Build in a tall glass and garnish with an orange twist.

Chicory Root Reviver

1 oz AITA Chicory Root
1 oz bourbon
4 dashes orange bitters

Combine chicory and bourbon over ice in a rocks glass. Stir and top with bitters and garnish with a stalk of rosemary.

Chicory Coffee

1 ¼ oz AITA Chicory
1 tsp Brown Sugar
Hot coffee
Cream

Fill cup with coffee, chicory and brown sugar. Add cream to taste.

Chocorua Cider Rye

Apple of my Rye

2 oz Chocorua Cider Rye
½ oz AITA Chicory
½ oz lemon juice
1/8 tsp smoked paprika
1/8 tsp ground cardamom
Top with hard cider
Mint sprig and apple slice garnish

Shake all ingredients except for hard cider in a shaker with ice. Strain over crushed ice in an oversized rocks glass. Top with hard cider, then garnish with mint and apple slice.

Hot Cider Toddy

2 oz Chocorua Cider Rye
1 tbsp honey
2 tsp lemon juice
1/4 cup hot water
Lemon garnish

Combine Cider Rye, honey, and lemon juice in a mug. Top off with hot water and stir until honey is dissolved. Garnish with lemon.

Chocorua Straight Rye

The Great Spirit

1 1/2 oz Chocorua
1 oz lemon Juice
3/4 oz Honey Surup
1/4 oz Strawberry Shrub

Add all ingredients into a cocktail shaker with 2 thinly sliced strawberries. Shake well and strain into a coupe and garnish with a strawberry.

White Mountain Manhattan

2 oz Chocorua
3/4 oz Sweet Vermouth
barspoon maraschino liqueur
2 dashes Regans Orange Bitters

Add all ingredients to a mixing glass and stir until well chilled, decant into a chilled coupe or martini glass and serve with a brandied cherry, add an expressed lemon peel if desired

Chocorua Buck

2 oz Chocorua
1/2 oz lime juice
Splash ginger beer
Fresh mint sprig

Add mint, lime juice and whiskey into a shaker with ice, shake and strain into a highball or Moscow mule mug with ice. Top with ginger beer and garnish with mint.

Good Reverend's Universal Spirit

Reverend’s Revenge

1 cup RUS
2 cups orange juice
1 cup pomegranate juice
1/3 cup pineapple juice
1/2 cup fresh squeezed lime or lemon juice
1 cup seltzer
30 dashes cardamom bitters

Combine all ingredients in a large punch bowl. Stir well. Garnish with fresh orange slices and pomegranate seeds. Serve up in a chilled cocktail glass.

Satsuma Spiced Vodka

10 oz RUS
10 oz filtered water
4 oz simple syrup
6 satsumas
1 tsp cloves
4 cardamom pods
1 vanilla bean

Remove all zests from satsumas and dice into cubes. Combine zest, vanilla bean, cardamom pods, cloves, cinnamon stick and RUS in a large, sealable jar. Allow mixture to steep in a cool, dark place for 24 hours. Filter mixture with a cheese cloth and again with a coffee filter to make sure that all impurities and solids have been removed. Funnel vodka into a glass bottle with water and sweeten with syrup.

Reverend’s Remedy

2 tbsp elderberries
2 tbsp dried mullien
2 tbsp yarrow
2 tbsp echinacea
3 sprigs fresh rosemary
3 sprigs fresh sage

Combine all ingredients in a jar. Cover herbs in equal parts of RUS and water. Make sure all ingredients are submerged in liquid. Store in a cool, dark location for 4 weeks, shaking it lightly every day. Strain infusion with a coffee filter until all impurities and solids are removed. Funnel infusion into a small glass dropper bottle.

Persimmon Cordial

1/2 c RUS
3 ripened persimmons
1 whole cinnamon stick
1 cup filtered water
1 cup maple syrup

Skin and dice persimmons. Combine persimmons, RUS, and cinnamon into a 1 quart mason jar. Make sure all ingredients are submerged in liquid. Store in a cool, dark location for 1 week, shaking it lightly every day. After 1 week has passed, filter out all the solid ingredients with a fine mesh strainer. In a small saucepan, combine maple syrup and 1 c of water to make a maple simple syrup. Allow syrup to cool and slowly whisk the maple simple syrup and persimmon infusion together. Funnel the cordial into a glass bottle and refrigerate to store.

Love Potion #143: Cacao Liqueur

1 cup RUS
4 cups filtered water
4 cups cacao nibs
1 vanilla bean
3 cups brown sugar

Combine RUS, 1 cup water, cacao nubs, & split vanilla bean in a sterile jar. Steep in a dark place for 7 days. Filter infusion until all impurities have been removed. Bring brown sugar and 3 cups water to a boil in a saucepan. Simmer until solids have dissolved. Combine syrup & chocolate infusion in a glass bottle. Enjoy with dark spirits or drizzled over ice cream

Love Potion #09: Rose Elixir

1/2 cup RUS
1 1/2 cup filtered water
1 cup packed rose petals
2 cup raw sugar
1/4 cup lime juice

Place fresh rose petals into a sterile jar. Cover petals with RUS and water. Steep in a cool, dark place for 24 hours. Use a strainer to filter rose petals from the infusion. Bring remaining water and sugar to a boil in a saucepan. Simmer until solids have dissolved. Remove from heat and add lime juice and rose water. Allow syrup to cool and pour into a glass bottle. Cork tightly and enjoy with clear spirits or seltzer.

Old Hampshire Applejack

Old Hamp’s Secret

2 oz Old Hampshire Applejack
1 Lemon wheel
1 Mint sprig
.5 oz Simple syrup


Muddle the lemon in a shaker, enough to release the juice inside without pulverizing the rind. Add remaining ingredients and fill with ice. Shake, and double-strain into a rocks glass filled with crushed ice. Slap a mint sprig to release the aroma and use as garnish.

Applejack Ginger

1.5 oz Old Hampshire Applejack
4 oz Ginger ale
1 Squeeze of lime


Pour the whiskey into a Collins glass filled with ice and top with ginger ale. Squeeze a lime wedge over the drink, drop it in, and stir.

New Old Hampshire

2 oz Old Hampshire Applejack
2 Dashes aromatic bitters
1 Sugar cube
Orange peel

Muddle the sugar cube and bitters with a splash of water at the bottom of a chilled rocks glass. Add Applejack and stir. Add one large ice cube and stir. Express orange peel over the glass and drop the peel in to garnish.

Old Hampshire Bottled in Bond

Silver Bell

1 ½ oz Old Hampshire Bonded in Bond
½ oz Juniper Rose Syrup
¾ oz Lemon Juice
2 Dashes Dashfire Aromatic Bitters
Club Soda
Orange Peel
Jack Rudy Bourbon Cherry garnish

Add all ingredients to a cocktail shaker with ice. Shake and strain into a coupe glass and top with a small splash of club soda. Express an orange peel and discard. Garnish with a brandied cherry.

Old Hamp Nog

3 oz Old Hampshire Bonded in Bond
3 oz Whole Milk
2 Medium Eggs
2 tsp white sugar
1 tsp maple syrup
3 Dashes Mole Bitters
Garnish with nutmeg

In a blender on the lowest setting, break apart eggs and emulsify. Slowly add sugar and maple syrup while continuing to blend. Slowly add milk while continuing to blend. Finally, add the spirits and bitters. Serve over ice, or place in the fridge to chill. Garnish with a dusting of nutmeg.

Tamworth Garden Apiary Gin

Giardino

1 ½ oz Tamworth Garden Apiary Gin
1 ½ oz dry vermouth
5 fresh raspberries
5 slices of beet, cut thin
orange peel

Muddle Raspberries, orange peel and thinly sliced beet root in bottom of shaker tin, add Gin and Vermouth, Shake gently until chilled, double strain on the rocks in a rocks glass. Garnish with Raspberry and shaved beetroot

Bonnie Prince Billy

1 ½ oz Tamworth Garden Apiary Gin
½ oz Drambuie
½ oz fresh lemon juice
3 dashes of Angostura bitters
Cava

Add all ingredients aside from Cava in cocktail shaker with ice. Shake and strain into a flute glass. Top with Cava. Credit: Resa Mueller

Pear Gin Fizz

1 1/2 oz Apiary Gin
3 oz pear soda
Blueberries

Muddle 5 blueberries and Apiary Gin in a mixing glass. Add ice, stir, and strain in a chilled glass. Top with pear soda and garnish with fresh blueberries.

Tamworth Garden Damson Gin

Damson Fizz

1 ½ oz Damson Gin
1 oz lemon juice
½ oz honey syrup
Splash dry sparkling wine

Add all ingredients to a mixing glass with ice. Stir and strain into a chilled rocks glass over ice.

Damson Twist

1½ Damson Plum Gin
1 oz dry vermouth
1 bar spoon simple syrup
4 dashes Dashfire Cardamom Bitters
Lemon peel garnish

Stir ingredients in a mixing glass over ice and strain into a chilled coupe. Garnish with a twist of lemon peel.

Tamworth Garden Flora Gin

The Garden Gimlet

1 ½ oz Tamworth Garden Flora Gin
¾ oz Squeezed Lime Juice
¼ oz Simple Syrup
2 thin slices of Cucumber
Rosemary garnish

Muddle cucumber and 1 sprig of rosemary in a cocktail shaker. Fill shaker with ice and add Flora Gin, lime juice, and simple syrup. Shake well and double strain into a chilled cocktail glass. Garnish with a sprig of rosemary.

Flora Gin & Tonic

2 oz Flora Gin
4 oz Tonic Water

Add gin in collins glass with ice and top with tonic water. Garnish with flowers.

Strawberry Fields

2 oz Flora Gin
½ oz Aperol
¾ oz strawberry-ginger shrub
Soda water
Black pepper

Shake and double strain into a Collins glass. Top with club soda and add ice. Credit: Resa Mueller

Tamworth Garden Thai Chili Gin

The Warm Up

2 oz Thai Chili Gin
½ oz Pickett’s Ginger Beer concentrate
1 oz Lime Juice
Ginger or mint garnish

Add all ingredients to a shaker with ice. Shake until chilled, and serve in a double rocks glass. Garnish with fresh ginger or mint leaves.

Thai Chili Martini

2 oz Thai Chili Gin
2 drops Dashfire Lemon
1/2 oz dry vermouth
Dried chili garnish

Add ingredients to a mixing glass and stir well. Once chilled and diluted, decant into a glass and garnish with dried chilis if you are drinking right away, or bottle and store in the freezer for an easy party drink. Lasts up to 7 days.

Von Humboldt's Tamarind Cordial

Tamarind Spritz

1 oz Von Humboldt's Tamarind Cordial
1 oz Sweet Vermouth
splash club soda
splash sparkling wine

Build in a wineglass with ice. Garnish with seasonal fruit. Chill out.

Taloma

2 oz Von Humboldt’s Tamarind Cordial
squeeze of lime juice
grapefruit soda
jalapeño slices

Add Tamarind Cordial and lime juice to a collins glass with ice. Top with grapefruit soda. Garnish with slices of jalapeño and grapefruit.

Humboldt’s Negroni

1 oz Von Humboldt’s Tamarind
1 oz Dark Rum
1 oz Sweet Vermouth
Orange twist

Stir over ice until well-chilled and pour into a coupe glass. Serve neat and garnish with an orange twist.

Tamarind Margarita

1 oz Von Humboldt’s
1 ½ oz silver tequila
2 tbsp fresh orange juice
Squeeze of fresh lime

Combine ingredients in a cocktail shaker over ice and shake vigorously. Rim a rocks glass with salt and fill with crushed ice. Strain and garnish with a slice of lime.

The Globetrotter

1 oz Von Humboldt’s
1 oz Irish whiskey
1 oz mezcal
½ oz simple syrup
4 dashes Angostura bitters

Build ingredients in a rocks glass with ice and stir until chilled. Garnish with lemon peel.

Von Humboldt's Turmeric Cordial

Turmeric Soda

2 oz Von Humboldt's Turmeric Cordial
1 oz coconut cream
½ oz fresh ginger juice
¾ fresh lime juice
2 dashes Pimento Bitters

Shake with ice, strain into a chilled soda class, & top with club soda. Garnish with some dried flower petals.

Spice Road

1 1/2 oz Von Humboldt's Turmeric Cordial
1/2 oz gin
1/2 oz simple syrup
3/4 oz fresh lime juice
bar spoon of Sriracha hot sauce
3-4 sage leaves
club soda

Add all ingredients to a shaker with ice, shake and pour into a wine of double rocks glass. Top with a splash of club soda and garnish with sage and a lime wheel.

The Expedition

2 oz Von Humboldt's Turmeric Cordial
1 oz fresh lemon
1/2 oz honey syrup
3-4 thin slices of cucumber

Muddle cucumber in bottom of shaker, add all liquid ingredients and shake with ice. Strain into a coupe glass and float a cucumber on top as garnish.

White Mountain Gin

Garden Martini

2 oz Tamworth Garden White Mountain Gin
1 oz Dry Vermouth
Olive or lemon twist

Add gin and vermouth to a shaker filled with ice. Stir for 10 seconds and strain into a chilled cocktail glass. Garnish with an olive or a lemon twist.

White Mountain Negroni

1 oz Tamworth Garden White Mountain Gin
1 oz Blanc Vermouth
1 oz Campari
orange peel

Stir, strain into a rocks glass over ice. Express an orange peel over the glass and garnish.

That Carrot Cocktail

1.5 oz Tamworth Garden White Mountain Gin
1 oz carrot juice
¾ oz lemon juice
½ oz honey

Add all ingredients including carrot greens to a shaker and shake well, strain into a chilled coupe and garnish with shaved carrot.

White Mountain Vodka

Mountain Mojito

2 oz White Mountain Vodka
1 oz fresh lime juice
2 tsp sugar
4-6 oz soda water
mint leaves

Muddle mint, lime juice and sugar in collins glass. Add White Mountain Vodka, ice and soda water. Garnish with mint or lime wedge.

Mountain Mule

2 oz White Mountain Vodka
½ oz fresh lime juice
4-6 oz ginger beer

Pour White Mountain Vodka and lime juice into copper mug with crushed ice. Top with cold ginger beer and stir. Garnish with a lime wedge.

Mountain Mary

3 oz White Mountain Vodka
5 oz tomato juice
1/2 oz fresh lemon juice
1/2 oz worcestershire
Pinch of pepper and celery salt
Dash of hot sauce
Celery

Shake ingredients with ice, then strain into an ice-filled glass and garnish with a celery.

Mountain Martini

2 oz White Mountain Vodka
1/2 oz Dry Vermouth
1/4 oz olive juice
Green olives

Combine all ingredients in a cocktail shaker and shake with ice. Strain into a chilled martini glass and garnish with an olive or two.

William Whipple’s Winter Wheat Whiskey

Whipple Creamed Coffee

2 oz William Whipple’s Winter Wheat Whiskey
1 cup of cold brew

Top with heavy cream and serve over ice

William’s Arrival

1.5 oz William Whipple Whiskey
1 oz Orange Liqueur
1 oz Chai Concentrate
Mint leaves
Orange peel


Add to a mixing glass and stir until chilled. Decant into a glass with ice. Garnish with mint and orange peel

Whipple Club

2 oz William Whipple
Soda
Spruce sprig
Lemon

Pour whiskey into glass over ice. Top with club soda and garnish with a spruce sprig and lemon wedge