2.5 oz. Karner Blue Gin
.5 oz. Lime Juice
.5 oz. Rosemary Simple Syrup
Fresh Rosemary
Torch the ends of some fresh rosemary, and cover with a coup glass to capture the smoke. In a cocktail shaker with ice, add Karner Blue Gin, lime juice, and rosemary simple syrup and shake. Flip over coup glass and strain the cocktail into the glass. Garnish with fresh rosemary or lime wheel if desired
2 oz. General John Stark Vodka
3/4 oz. Cherry Simple Syrup
1 Dash Chocolate Bitters
Cherry for garnish
Add ice to cocktail shaker. Add General John Stark, cherry simple syrup, and chocolate bitters. Shake well, and strain into a martini glass. Drop in cherry for garnish
2 oz. Flag Hill Straight Bourbon Whiskey
1.5 oz. Flag Hill Sugar Maple Liqueur
1 oz. Lemon Juice
Pinch of Cinnamon
In a cocktail shaker, add ice, Flag Hill Straight Bourbon Whiskey, Flag Hill Sugar Maple Liqueur, lemon juice, and a pinch of cinnamon. Shake and strain into a rocks glass with ice.
4 oz. Unsalted Butter
1/2 Cup Light Brown Sugar
1 tsp. Vanilla Extract
1 tsp. Ground Cinnamon
1 tsp. Ground Cloves
1 tsp. Ground Nutmeg
1 tsp. Ground Allspice
Pinch of Salt
2 oz. Flag Hill Spiced Rum
6 oz. Hot Water
Cinnamon Stick, for garnish
In a mixing bowl, combine butter, vanilla extract, sugar, spices, and salt. Beat until well combined.
In a mug, combine Flag Hill Spiced Rum with 1 oz (or 2 tsp.) of the spiced butter mixture. Top with hot water and stir until ingredients are well incorporated. Garnish with a cinnamon stick if desired.
*Remaining batter can be stored in an airtight container in the refrigerator for future use.
1.5 oz. Flag Hill Straight Rye Whiskey
.5 oz. Lemon Juice
Ginger Ale
Fill a rocks glass with ice. Add Flag Hill Straight Rye Whiskey and lemon juice. Fill glass with Ginger Ale, stir, and garnish with a lemon.
2.5 oz. Flag Hill Straight Bourbon Whiskey
½ oz. Simple Syrup
In a Julep cup, add a few fresh mint leaves and simple syrup. Lightly muddle. Add the Flag Hill Straight Bourbon Whiskey and some crushed ice; give a quick stir. Fill the rest of the cup with crushed ice.
2 oz. Flag Hill Straight Bourbon Whiskey
1/2 oz. Simple Syrup
3/4 oz. Lemon Juice
Egg White
Bitters
In one of the empty cocktail shakers, add simple syrup, lemon juice, and Flag Hill Straight Bourbon Whiskey. In the other half of the empty cocktail shaker, add egg white. Combine all the ingredients and dry shake (no ice added) for 10-15 seconds. Add ice and shake for an additional 8-10 seconds. Strain into a low-ball glass and gently drop a few dashes of bitters onto the egg-foam. Swirl for an eye-catching design!
2 oz. Karner Blue Gin
1 oz. Flag Hill Raspberry Liqueur
.5 oz. Lemon Juice
Egg White
Blueberries
In one of the empty cocktail shakers, add Flag Hill Raspberry Liqueur, Karner Blue Gin, and lemon juice. In the other half of the empty cocktail shaker, add egg white. Combine all the ingredients and dry shake (no ice added) for 10-15 seconds. Add ice and shake for an additional 8-10 seconds. Strain into a low-ball glass and add a skewer of fresh blueberries for a garnish.
1 ½ oz. Flag Hill Straight Rye Whiskey or Flag Hill Straight Bourbon Whiskey
1 ½ oz. Flag Hill Sugar Maple Liqueur
2 Dashes Maple Bitters
Fill Cocktail shaker with ice and add Flag Hill Whiskey of your choice, Flag Hill Sugar Maple Liqueur, and the bitters. Shake and strain into martini glass
2 oz. Flag Hill Straight Bourbon Whiskey
Ruby Red Grapefruit Juice
Splash Simple Syrup
In glass of your choice, add ice, splash of simple syrup, 2 oz. of Flag Hill Straight Bourbon Whiskey, and top with Ruby Red Grapefruit juice. Stir, and enjoy! (We suggest and orange peel for garnish!)
1 oz. Karner Blue Gin
½ oz. Lemon Juice
2 oz. Champagne (Sparkling Cayuga White)
1 oz. Flag Hill Raspberry Liqueur
Fill Cocktail shaker with ice and add gin and lemon juice; shake. Strain into champagne flute. Add champagne (or Sparkling Cayuga White), leaving room for 1 oz. Flag Hill Raspberry Liqueur.
1 oz. KBG
½ oz. Lemon Juice
2 oz. Champagne (Sparkling Cayuga White)
1 oz. Flag Hill Raspberry Liqueur
Fill Cocktail shaker with ice and add gin and lemon juice; shake. Strain into champagne flute. Add champagne (or Sparkling Cayuga White), leaving room for 1 oz. Flag Hill Raspberry Liqueur
2 oz Josiah Bartlett Barrel Aged Apple Brandy
1 oz Cointreau
1/2 oz sour
1/2 oz simple syrup
Build over ice and shake. Strain into half sugar-rimmed cocktail glass.
Garnish with fresh grated nutmeg and curled lemon peel
1 ½ oz. Flag Hill White Rum
¾ oz. Fresh Squeezed Lime Juice
½ oz. Flag Hill Blueberry Liqueur
¼ oz. Simple Syrup
4 mint leaves
Soda Water
Muddle mint and blueberry liqueur in a mixing glass. Add rum, lime juice, ice and stir. Pour into a glass and top with soda water.
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