Cocktails

Ingredients

• 1 1/2 oz Stillhead B-Word Whisky
• 1/2 lemon, juiced
• 2 oz apple cider
• 1 teaspoon agave nectar
• 1 egg white
• Ice Sprig of Rosemary to garnish

Method

• Fill a shaker with all ingredients except ice and garnish.
• Dry shake for 20 seconds.
• Add ice to the mixture and shake again until it is chilled.
• Strain cocktail into a Nick and Nora glass and garnish with a smoking sprig of Rosemary.

Ingredients

• 2oz Stillhead Rye-Shine
• 0.75oz Lemon
• 0.5oz Simple Syrup
• 2oz Seltzer Water
• 6 clapped Basil Leaves

Method

• Clap basil leaves and build all ingredients over ice in Collins glass reserving the seltzer for last. Stir three times, garnish with lemon wheel and basil leaf.

Ingredients

• 1oz of Apple Brandy
• 0.5oz Lemon Juice
• 0.5oz Raspberry Syrup
• 3oz Charm De Lile (sparkling wine)

Method

• Combine brandy, lemon juice and raspberry syrup in a collins glass. Top with sparkling wine and garnish with a grapefruit twist.

Ingredients

• 2 oz Stilhead Vodka
• 4 oz Ginger Beer
• 1/2 oz Lime Juice
• Mint and lime to Garnish

Method

• Fill a copper Moscow Mule mug with ice. Pour in vodka, ginger beer, and lime juice. Garnish with mint leaves and a quarter lime wedge.

Ingredients

• 1 oz Stillhead Potent Portables Whisky
• 2 oz Pumpkin Spice Simple Syrup
• Milk
• Pumpkin Spice

Method

• Stir Whisky and Simple Syrup in the bottom of a tumbler.
• Fill the glass with ice, and top with milk.
• Sprinkle with pumpkin spice.

Ingredients

• 1.5oz Apple brandy
• 0.5oz orange liqueur
• 0.75oz lemon
• 1/3oz 1-1 simple syrup

Method

Ingredients

• 1.5 ounces Rhubarb gin
• 0.5oz london dry gin
• 0.5oz lemon juice
• 0.5oz ounce lime juice
• 1oz Rootside Rosehip Lemonade Mix
• 1oz heavy cream
• 1 egg white
• ice
• soda water
• Crystal Goblit Dried Rose pedals

Method

• Combine all ingredients except ice and soda in a cocktail shaker and shake vigorously for 30 seconds. Then add ice to shaker and shake a further 30 seconds. Strain into a tall chilled glass and top up with soda.
• To make rhubarb syrup, cut a pound of rhubarb stalks into one-inch pieces, wrap them in cheesecloth, and simmer for a half hour in 2 C water and 1 C sugar. Strain into a glass container with a lid and refrigerate.

Ingredients

• 2 oz Rhubarb Gin
• 1 oz fresh pineapple juice
• 3/4 oz unsweetened coconut cream
• 3/4 oz rhubarb syrup,
• 1/4 oz lime

Method

• Juice fresh pineapple and lime.
• Peel two ribbons of rhubarb with a vegetable peeler.
• Spiral one of the ribbons up the side of the glass and add crushed ice.
• Add the first 6 ingredients into a shaker with ice.
• Shake and strain into the glass.
• Garnish with pineapple leaves, pineapple flower chip, edible flower, and rhubarb ribbon.

Ingredients

• 3 cups filtered water
• 1/3 cup granulated lemon zest sugar
• 1 cup freshly squeezed lemon juice
• 2-3 ripe peaches, pitted and sliced
• 6oz Stillhead Rye Whisky
• 3 sprigs fresh mint, plus more for garnish

Method

• Combine ingredients in a blender
• Blend on medium for 30s
• Strain with a fine strainer
• Bottle and refrigerate

Ingredients

• 25g Sugar
• 1cup Filtered Water
• 1.5oz Lime Juice
• 30g Citric Acid
• 45g Snap Peas

Method

• Combine ingredients in a blender
• Blend on medium for 30s
• Strain with a fine strainer
• Bottle and refrigerate