OUR FAVORITE RECIPES!
Blue Lake Vodka
Cosmo
1 oz Blue Lake Vodka
1 1/2 oz Cranberry Juice
1/2 oz Cointreau
1/2 oz Simple Syrup
1/2 oz Fresh Lime Juice
Slice of lime or strip of orange peel for garnish
Combine Blue Lake Vodka, cranberry juice, Cointreau, simple syrup and lime juice in a cocktail shaker with ice. Shake until outside of shaker is cold, strain into chilled martini glass and garnish with a slice of lime or strip of orange peel.
Lemon Thyme Lemonade
2 oz Blue Lake Vodka
1 oz Fresh Lemon Juice
2 dashes orange bitters
3/4 oz. lemon thyme simple syrup *
Seltzer water
1 lemon wedge, 1 thyme sprig for garnish
Combine the ingredients in a cocktail shaker with ice, shake and strain into a rocks glass. Top with seltzer water, garnish with lemon wedge and thyme sprig.
*Lemon Thyme Simple Syrup: 1 cup sugar, 1 cup water, 4 thyme sprigs. Simmer on low for 20 minutes.
Blue Lake Mule
1 1/2oz Blue Lake Vodka
1/2 oz Domain de Canton (optional, ginger liqueur)
1/2 oz fresh lime juice
Ginger beer
Slice of lime for garnish
Combine Blue Lake Vodka, Domain de Canton, and lime juice into a glass over ice and stir well. Fill the rest of the glass with ginger beer, stir. Garnish with slice of lime.
Humboldt Craft Vesper
1 oz Blue Lake Vodka
3 oz Little River Gin
1/2 ounce Lillet Blanc
1 cup ice
1 strip lemon peel for garnish
In a cocktail shaker, combine Lillet Blanc, Blue Lake Vodka, and Little River Gin. Add ice and shake vigorously until well-chilled, about 30 seconds. Strain into chilled martini glass. Twist lemon peel over glass, drop in drink, and serve.
Blue Lake Bloody Mary
1 1/2 oz. Blue Lake Vodka (per drink)
3 cups tomato juice
3 Tbps lemon juice
3 Tbps lime juice
1 Tbsp prepared horseradish
1 1/2 Tbsp Worcestershire sauce
1/4 Tsp garlic powder
3/4 Tsp Tabasco sauce
3/4 Tsp celery salt
1/2 Tsp coarse black pepper
1/3 cup pickle juice
In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and process until smooth. Transfer to a non-metal container and add celery salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight. When ready to serve, fill each glass with ice. Add Blue Lake Vodka to each glass, then fill the glass with the Bloody Mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or pickled okra.
Stormy Sunset
Recipe courtesy of The Speakeasy, Eureka CA
3/4oz Cranberry Shrub*
1 1/2 oz Little River Gin
1 oz Fresh Lemon Juice
2 dashes orange bitters
Soda water
Orange Peel
In a cocktail shaker muddle orange peel with two dashes of orange bitters. Then combine cranberry shrub, Little River Gin, lemon juice and ice, shake vigorously for 30 seconds. Strain into a collins glass with ice, top with soda water and garnish with orange peel.
*Cranberry Shrub: 1 part apple cider vinegar, 1 part sugar, 2 parts cranberry juice
Little River Gin
Elderflower Gin & Tonic
2 oz Little River Gin
1 oz St. Germain Elderflower Liqueur
1 1/2 oz Fresh Grapefruit Juice
6 oz Tonic Water
1 small sprig fresh rosemary
Optional garnishes: juniper, berries, rosemary or sliced grapefruit
Fill cocktail shaker with ice, combine Little River Gin, Elderflower liqueur, grapefruit juice, and one small sprig of fresh rosemary. Shake vigorously for 30 seconds. Strain into a highball glass with ice and top with tonic water. Garnish with juniper berries, fresh rosemary or grapefruit wedge.
Pomegranate Rosemary Gin Fizz
2 oz Little River Gin
1 Tbsp Fresh Lemon Juice
1 Tbsp Rosemary Simple Syrup*
2 Tbsp Pomegranate Juice
Club soda, chilled
Rosemary sprigs and pomegranate arils for garnish
*Rosemary Simple Syrup: 1 cup sugar, 1 cup water, boil until sugar dissolves, remove from heat, add 1 sprig rosemary and let set 15-20 minutes. Remove rosemary and refrigerate.
In a cocktail shaker combine Little River Gin, lemon juice, simple syrup and pomegranate juice with ice and shake vigorously 10-12 times. Pour over ice in a lowball glass. Top with club soda and stir gently. Garnish with a sprig of rosemary and a large spoonful of pomegranate arils.
Little River French 75
1 1/2 oz Little River Gin
1/2 oz Fresh Lemon Juice
1/2 oz Simple Syrup
3 oz Champagne
Lemon twist for garnish
Combine all the ingredients except the champagne into a shaker with ice and shake well for 30 seconds. Strain into a champagne flute and top the champagne. Garnish with a lemon twist.
Little River Gimlet
2 1/2 oz Little River Gin
3/4 oz Rose's Lime Juice
Lime wedge for garnish
Shake or stir Little River Gin with Rose's Lime Juice and ice and strain into a rocks glass with ice. Garnish with lime wedge.
Jeckyll & Gin
3 oz Little River Gin
1/2 oz lemon juice
1 tsp. Grenadine
Tonic water (optional)
Combine Little River Gin, lemon juice and grenadine and ice in a cocktail shaker and shake vigorously for 30 seconds. Pour into a martini glass or a rocks glass filled with ice and then top with tonic water.
Salty Dog
1 1/2 oz Little River Gin
3/4 oz Fresh Lemon Juice
1 oz Simple Syrup
3 dashes Angostura bitters
3 oz Grapefruit Juice
Lime or grapefruit wedge, for garnish
Coarse salt, for rimming the glass
Run a lime wedge around the rim of a rocks glass, then dip in coarse salt and fill with ice. Combine Little River Gin, lemon juice, simple syrup, grapefruit juice and 3 dashes bitters in a cocktail shaker and stir well. Pour ingredients into your salted glass and garnish with lime or grapefruit wedge.
Bee's Knees
2 oz Little River Gin
3/4 oz Honey Syrup
1/2 oz Fresh Lemon Juice
Combine ingredients in a cocktail shaker filled with ice. Shake well and strain into a chilled cocktail glass.
Manhattan
2 1/2 oz Redwood Rye Whiskey
1 oz Sweet Vermouth
1/2 oz Luxardo Maraschino Liqueur (optional)
2 dashes Angostura Bitters
Splash of Luxardo cherry juice
Luxardo Maraschino cherry, for garnish
Place martini glass in freezer or fill with ice water to chill. Combine Redwood Rye, vermouth, Luxardo Liqueur (if desired), bitters, and cherry juice into cocktail shaker. Fill shaker with ice and shake well for 30 seconds. Remove ice water from chilled glass or take glass out of the freezer, and place a cherry in bottom of glass. Pour mixture over cherry.
Redwood Rye Whiskey
Redwood Rye Smile
2 oz Redwood Rye Whiskey
1 oz Aperol
1/2 lime, juiced
Grapefruit soda
Lime wedge, for garnish
Stir Redwood Rye Whiskey, Aperol, and lime juice in a rocks glass filled with ice. Top with grapefruit soda and garnish with lime wedge.
Sweet Heat Whiskey Sour
Recipe courtesy of Six Rivers Brewery, McKinleyville CA
2oz Redwood Rye Whiskey
1 oz Simple Syrup
1oz Lemon Juice
1/2oz Diane’s Sweet Heat Jam (we recommend Peach)
Dash of Bitters
Combine Redwood Rye Whiskey, simple syrup, lemon juice, jam and bitters in a cocktail shaker with ice. Shake vigorously for 30 seconds. Strain and serve over ice in a rocks glass.
Cinnamon Maple Sour
1 1/2 oz Redwood Rye Whiskey
1 oz Fresh Lemon Juice
2 to 4 tsp. Maple Syrup, to taste
Pinch of Ground Cinnamon
Fill a cocktail shaker about two-thirds full with ice. Combine Rye Whiskey, lemon juice, maple syrup and a pinch of ground cinnamon, shake well. Strain into a rocks glass filled with ice.
Classic Whiskey Sour
2 oz Redwood Rye Whiskey
3/4 oz fresh lemon juice
3/4 oz simple syrup
Orange wedge for garnish
Combine Redwood Rye, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake for 30 seconds. Strain into a rocks glass filled with ice and garnish with orange wedge.
Old Fashioned
2 oz Redwood Rye Whiskey
2 or 3 dashes Angostura bitters
1 Sugar cube
Luxardo Maraschino cherry, for garnish
Orange peel, for garnish
Place the sugar cube at the bottom of an Old Fashioned (rocks) glass. Saturate the cube with bitters, and muddle. Fill the glass with one large “rock” (large square ice cube - normal ice cubes will work as well). Add the Redwood Rye Whiskey and stir around rock. Rub orange peel over the rim of the glass, then twist over the top and drop it in then add the cherry.
Eurekatini!
3 oz Eureka! Chocolate Liqueur
1 1/2 oz Blue Lake Vodka
2 1/2 oz Half & Half
Garnishes: Flaked chocolate, crushed candy cane, or chocolate syrup
First, rim martini glasses with flaked chocolate or crushed candy cane (rim glass with simple syrup first to get candy cane to stick), or drizzle the inside of the glass with chocolate syrup.
Next combine Eureka! Chocolate liqueur, Blue Lae Vodka and half & half in a cocktail shaker with ice, shake vigorously for 30 second and strain into prepared martini glasses. Makes two small or one large, fabulous martini!
Eureka! Chocolate Liqueur
Momma’s Peppermint Hot Chocolate
Dick Taylor Craft Chocolate Peppermint Drinking
Chocolate (or other high-quality cocoa)
1 oz Eureka! Chocolate Liqueur
1 oz Peppermint Schnapps
Garnishes: Mint leaf, whipped cream or candy cane
Make enough cocoa for two servings according to the package directions. Simmer in a saucepan on stovetop until hot. Remove from heat and mix in Eureka! Chocolate Liqueur and Peppermint Schnapps. Pour into two mugs and garnish with mint leaf, whipped cream, and crushed candy cane, if desired.
PB&C Martini
1 oz Eureka! Chocolate Liqueur
2 1/2 oz. Skrewball Peanut Butter Whiskey
Place martini glass in freezer or fill with ice water to chill. Shake Eureka! Chocolate Liqueur and Skrewball Peanut Butter Whiskey in a cocktail shaker with ice for 30 seconds and then pour into the chilled martini glass.
Blood Orange Rye Smash
3 oz Redwood Rye Whiskey
3 oz Fresh Blood Orange Juice
1 oz Maple Syrup
8 dashes Bitters
Soda Water
Mint
Muddle mint in a cocktail shaker. Add ice, then combine Redwood Rye Whiskey, Blood Orange juice, maple syrup and bitters. Shake well and stain into rocks glass filled with ice. Top with soda water, stir and garnish with Blood Orange slice and/or a mint sprig.
