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+ Some REcipes to try at home


​Blackberry Spritzer

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​Makes one cocktail

2 oz. blackberry liqueur
2 oz. Raspberry Lambic

Pour blackberry liqueur over ice, fill with Raspberry Lambic. 



Jim Dandy

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Makes one cocktail

2 oz Grand Mariner
​2 oz apple brandy

Mix in a rocks glass.  Add ice and enjoy!



Italian Lemonade

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Makes one cocktail

3 oz. Baltimore Bend Sweet Beginnings
2 oz. lemoncello
​1 oz. grappa

Put all ingredients in a cocktail mixer and mix thoroughly. Pour over ice in a Collins glass. Garnish with a slice of lemon and a sprig of mint.


Alexis' Bordeaux Sour

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​Makes one cocktail

1.5 oz. rye whisky
1.5 oz. simple syrup
3 tsp. pluot preserve mixer

Put all ingredients in a cocktail shaker.  Shake thoroughly. Serve over ice in a rocks glass.



Farm Fashioned

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​Makes one cocktail


1 oz. lemon juice
1 tbsp. maple syrup
2 maraschino cherries; more for garnish
2 oz. Ray County Rye Whisky
1 oz. Lillet Rouge
1 egg white (optional)
5 dashes of orange bitters
1 oz. seltzer

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Muddle lemon juice, maple syrup, and cherries in a cocktail shaker.  Add whisky, Lillet Rouge, egg white (for extra froth), bitters, and ice; shake vigorously and strain into an old fashioned glass filled with ice.  Top with seltzer and garnish with cherries.  Courtesy of New York's Lafayette Restaurant.


The Ladykiller

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​Makes one cocktail

2 oz. simple syrup
2 springs fresh rosemary
4 oz. whisky
2 oz. fresh lemon juice
2 tsp. orange marmalade
1 tbsp. maple syrup
1 tbsp. fresh orange juice
1 egg white (optional

Boil simple syrup and 1 sprig rosemary in a small saucepan; cool. Discard rosemary; transfer syrup to a cocktail shaker with whisky, lemon juice, and marmalade.  Add ice, shake until chilled, and strain into a highball glass filled with ice.  Add maple syrup, orange juice, and egg while (optional for more foam) to shaker; shake until frothy.  Spoon froth over top of cocktail; garnish with remaining rosemary sprig.  Inspired by Mariena Mercer at the Chandelier Bar in the Cosmopolitan.



Peanut Butter Grappa Milkshake

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​Makes one 12oz. shake

2 oz. Grappa
1/2 oz. maple syrup
1/4 cup crunchy peanut butter
1 cup vanilla ice cream
1/4 cup milk

​Mix maple syrup, peanut butter, ice cream and milk in blender until frothy.  Add grappa and pulse four times.  Pour into tall glass and enjoy!



Strawberry Rhubarb Mash-Up

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​Makes one drink
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3 lemon wedges
4 mint leaves
1 oz. rhubarb simple syrup
2 oz. apple brandy
2 strawberries, washed & hulled
1 sprig of mint for garnish
1 strawberry for garnish

​Muddle the lemon, mint, strawberries and rhubarb simple syrup (below) in the bottom of a mixing glass.  Add ice and apple brandy.  Shake and strain into a highball glass filled with ice.  Garnish with a sprig of mint and a strawberry.


Rhubarb Simple Syrup

Makes four cups
4 rhubarb stalks                                  1/2 vanilla bean
4 cups water                                   4 cups sugar

Wash rhubarb, trim the ends and cut into 1/2" pieces.  Place the fruit and sugar in a 4-quart pan and cover with 4 cups of water.  Scrape the seeds of the vanilla bean into the water.  Bring to a boils, then reduce heat to a low simmer.  Cover and cook for 20 minutes, stirring occasionally.  Remove from heat.  Pour syrup into a bowl and cool in an ice water bath.  Strain through a fine-mesh strainer.
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  • Of the Earth
  • The Farm
  • The Distillery
  • The Blog