This creation is one of the distillery’s most requested drinks and perfectly refreshing in the summertime.

INGREDIENTS:
— 1.5 oz. Bluecoat American Dry Gin
— .25 oz. Dolin Dry Vermouth
— .5 oz. fresh lemon juice
— .75 oz. Penn’s Woods Syrup*

*Combine 40g fresh dill, 20g fresh basil and 10g dried coriander into one quart of simple syrup. Blend mixture, strain, and store in an airtight container and refrigerate.

DIRECTIONS:
Measure ingredients into a shaker. Add ice and shake vigorously for 10 seconds. Pour the mixture into a chilled rocks glass over fresh ice. Add a splash of soda and garnish with a sprig of dill.

Courtesy of Philadelphia Distilling

INGREDIENTS

—2 oz. Bulleit Bourbon

—.5 oz. Sandeman 10-year tawny port

—1 bar spoon smoked maple syrup

—3 dashes Angostura bitters

DIRECTIONS

Stir and serve over a large ice cube in a small rocks glass.

Garnish with three smokey scotch-misted Luxardo cherries.

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INGREDIENTS
—1.75 oz. Barrell Rye Batch #2
—.5 oz. Averna
—.5 oz. Punt E Mes
—.5 oz. Vicario Cherry liqueur
—glass: martini or Nick & Nora
—garnish: cherry

DIRECTIONS
Add all ingredients to mixing glass filled with ice. Stir and pour into a Nick and Nora or martini glass. Garnish with a cherry on a skewer.

 

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