PEAR BEAR STARE
1.5 oz CINNAMON MOONSHINE
.5 oz PEAR SYRUP (WE USE MONIN)
.5 oz FRESH LEMON JUICE
2 dashes CARDAMOM BITTERS
2 dashes ORANGE BITTERS
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combine ingredients with ice in a cocktail shaker. shake ~10 seconds, strain over large ice cube, or serve up.
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GLAMPING
1 oz GLACIER VODKA INFUSED WITH TOASTED MARSHMALLOWS
.5 oz CINNAMON MOONSHINE
3 dash CHOCOLATE BITTERS
1 barspoon BARREL AGED MAPLE SYRUP
1 oz COLD BREW CONCENTRATE
2 oz HEAVY CREAM
HICKORY SMOKED SALT
Combine all ingredients (except heavy cream) in a 12oz rocks glass with a large ice cube. stir ~30 times to chill and blend in the maple syrup.
Slow pour 2 oz heavy cream on top, add a sprinkle of smoked salt. enjoy!
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TOASTED MARSHMALLOW INFUSED VODKA
1 bag mini marshmallows
1 750 ml bottle glacier vodka
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add mini marshmallows to a parchment lined baking sheet & place under oven broiler. keep a close watch and pull when marshmallows are puffed up and golden brown.
allow the marshmallows too cool overnight. this will make them easier to peel off the parchment.
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in a quart mason jar, combine 1/2 of the marshmallows & one bottle glacier vodka. shake once a day until marshmallows are fully mixed. filter out solids & enjoy!
UGLY CHRISTMAS SWEATER
1.5 oz CINNAMON MOONSHINE
3 oz OAT MILK
.5 oz AQUAFABA
.25 oz MAPLE SYRUP
3 dashes CARDAMOM BITTERS
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shake all ingredients with ice, strain into rocks glass. garnish with cardamom pods and cinnamon powder
THE UPSIDE
1.5 oz CINNAMON MOONSHINE
3 oz PINEAPPLE JUICE
.75 oz TART CHERRY JUICE
1 bar spoon AGAVE
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shake all ingredients with ice ~10 seconds. strain into rocks or martini glass.
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S'MORES MULE
1 oz GLACIER VODKA INFUSED WITH TOASTED MARSHMALLOWS
.5 oz CINNAMON MOONSHINE
3 dash CHOCOLATE BITTERS
1 FRESH ORANGE SQUEEZE (1/8TH ORANGE)
TOP GINGER BEER
Combine all ingredients with ice in a 16 oz mug.
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TOASTED MARSHMALLOW INFUSED VODKA
1 bag mini marshmallows
1 750 ml bottle glacier vodka
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add mini marshmallows to a parchment lined baking sheet & place under oven broiler. keep a close watch and pull when marshmallows are puffed up and golden brown.
allow the marshmallows too cool overnight. this will make them easier to peel off the parchment.
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in a quart mason jar, combine 1/2 of the marshmallows & one bottle glacier vodka. shake once a day until marshmallows are fully mixed. filter out solids & enjoy!
BAKED APPLE MULE
1.5 oz CINNAMON MOONSHINE
4 dash ORANGE BITTERS
1oz PINEAPPLE JUICE
.25 oz APPLE SYRUP (WE USE MONIN)
.25 oz LEMON JUICE
TOP GINGER BEER
Combine all ingredients with ice in a 16 oz mug.
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LET'S GO CAMPING
1.5 oz CINNAMON MOONSHINE
3 dashes ORANGE BITTERS
1barspoon BARREL AGED MAPLE SYRUP
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add all ingredients to rocks glass with large ice cube. stir ~30 seconds to chill.
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WINTER MOON
1.5 oz CINNAMON MOONSHINE
2 oz GRAPEFRUIT JUICE
.5 oz FRESH LIME JUICE
.5 oz FULL MOON CARDAMOM VANILLA SYRUP
TOP GINGER BEER (WE USE BUNDABERG)
RIM PRINCE WILLIAM SOUND SALT CO. SWEET + SALTY SPICED COCKTAIL SALT
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combine all ingredients except for ginger beer in a shaker with ice. shake for ~5 seconds.
strain into 16oz ice filled, rimmed glass. top with ginger beer.
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garnish with dried grapefruit & cinnamon stick
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RED HOT MULE
1 oz CINNAMON MOONSHINE
.5 oz GHOST PEPPER VODKA
1 oz HIBISCUS TEA
.33 oz FRESH LIME JUICE
.33 oz FULL MOON CRANBERRY SPICE SYRUP
1 barspoon MARASCHINO JUICE
TOP GINGER BEER (WE USE BUNDABERG)
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combine all ingredients except ginger beer with ice in a 13oz glass. stir to chill & mix in syrup. gently stir in ginger beer.
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garnish with maraschino cherry.
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HIBISCUS TEA
1 QT water + 1/4 c dried hibiscus infuse 12 hours in the refrigerator, strain.
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DAYLIGHT
1.5 oz CINNAMON MOONSHINE
.75 oz FRESH LEMON JUICE
.5 oz LEMON INFUSED HONEY
4 dashes ORANGE BITTERS (WE USE THE BITTER HOUSEWIFE)
TOP GINGER BEER (WE USE BUNDABERG)
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combine all ingredients except ginger beer with ice in a cocktail shaker.
shake ~5 seconds to chill, mix, & dilute. single strain into ice filled 16oz glass.
gently stir in ginger beer.
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garnish with dried orange & lemon.​
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LEMON INFUSED HONEY
1 cup honey
1 cup warm water
zest of 1 lemon
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combine in jar & shake to dissolve, infuse in fridge overnight. strain out zest with fine mesh or cheese cloth.
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