We like the idea of entertaining made easy. Some of the cocktails below have been designed by an award winning mixologist, but for the "at home" bartender, or someone who is just looking to keep it simple, I have posted a few options, that I enjoy!
Spicy Caesar - Barrelling Tide Chili Pepper Vodka with Motts original Clamato juice. We do it as a 3 to 1 or 4 to 1 ratio - all depends on how spicy you like it!
I have been told by a few customers about a Thunderbird (have not tried yet) - Barrelling Tide Chili Pepper Vodka with a strong Gingerale or GingerBeer.
Javalley Coffee liqueur can be used many different ways. With your coffee or hot chocolate, iced coffee, Brown Cow (with milk or cream over ice), White Russian, Black Russian, Spanish Coffee....lots of possibilities! We have several customers who have used the Javalley for Tiramisu, coffee cake and cheesecakes. Don't forget ice cream!!
Fruit liqueurs - such a wide variety of ways to use! You can drink them straight, or over ice. They are very nice partnered with soda water or tonic water. For something a bit sweeter, they are nice with a Sprite, 7up or even a Gingerale. You can add them to Cosmos, Martinis, Margaritas or Daiquiris. They are light and refreshing with lemonade (one of my favourites!). Adding to a dry white wine with a bit of soda water, can give you a simple but elegant spritzer, or for making Sangria.
Using for desserts, to "change things up a bit"....don't forget ice cream!
Cocktail recipes designed by Jeff Van Horne
Cherry Gin Sour
This cocktail blends the crisp and clean flavours of Barrelling Tide Gin with the vibrant tart Cherry Liqueur. The anise bridges the gap between the two in a dry sour style cocktail.
- 11/2 oz Barrelling Tide Gin
- 3/4 oz Barrelling Tide Cherry Liqueur
- 3/4 oz Fresh Lemon
- 1/2 oz Simple Syrup
- 1/2 oz Egg White
- 3 Dashes of Pernod, Absinthe, Sambuca, (any anise flavours liqueur)
Shake all ingredients together with ice and strain into a chilled cocktail glass and garnish with a fresh cherry or a star anise pod.
One of the most interesting cocktails the Negroni seduces your mouth and will keep you coming back for more with its dry bitter flavour. Adding Raspberry Liqueur gives an extra tart fruit kick.
- 1 oz Barrelling Tide Gin,
- 1 oz Barrelling Tide Raspberry Liqueur
- 1/2 oz Campari
- 1/2 oz Dolin Sweet Vermouth
Add all ingredients into a rocks glass filled to the top with ice and stir 40 times. Add more ice and garnish with orange and lemon zest.
Is a tiki style drink designed to highlight Barrelling Tide’s Tidal Run; an unaged molasses spirit, by mixing it with tropical fruit flavours. Kai Malo’o means low tide; usually at low tide things slow down and you can enjoy a drink and relax.
- 11/2 oz Barrelling Tide Tidal Run
- 3/4 oz Fresh Lime Juice
- 3/4 oz Honey Syrup (2 parts Honey to 1 Part Water)
- 3/4 oz Fresh Orange Juice
- 3 Dash Angostura Bitter
Add all ingredients into a shaker and shake for 15 seconds then strain into a glass and fill with ice. Garnish with lots of fruit and even a paper umbrella.
Port Williams Mule
An easy twist on a classic Moscow Mule adding Barrelling Tide’s Black Currant Liqueur to balance the spice of the ginger beer. This is a refreshing cocktail that can be enjoyed all year around.
- 1 oz Barrelling Tide Vodka
- 3/4 oz Barrelling Tide Black Currant Liqueur
- 4 oz Ginger Beer to top
- Squeeze of 2 Lime wedges
Squeeze one lime wedge into a tall Collins glass then fill with ice. Add your ingredients, in order, to the glass giving a quick stir before squeezing the last wedge of lime on top.