Elevate your home bartending game just in time for the holidays with a carefully curated 6-bottle selection with which you can concoct any of the 25 cocktail recipes! 

The spirits included are all humanely sourced, small-batch, gluten-free, artisanal products distilled with the utmost care and skill… and of course, there is a Minnesota-made spirit in the mix! 

PREP LIST

• Spirits: Gin, Rum, Rye Whiskey, Aperitivo, Sweet Vermouth, Dry Vermouth
  
• Cocktail Shaker(or a mason jar with lid)
• Jigger(or a shot glass or Tbsp)
• Bar Spoon(or chopsticks or straw)
• Strainer(or slotted spoon)
• Plenty of Ice(MN PURE ICE is amazing) 
• Y-Peeler(or any vegetable peeler)
• Sharp Knife
• Citrus Juicer(optional)

Recipes are organized by spirit, and will often include fresh juice, a garnish, and possibly a homemade simple syrup. Make sure to procure these ingredients prior to the event!

6 O'Clock London Dry Gin

Strikingly smooth to taste and beautiful to behold in its iconic Bristol-blue glass bottle, the award-winning 6 O’clock Gin was born in 2010, perfected from an old family gin recipe.

It has a soft and citrusy flavor, led by juniper, carefully balanced with coriander seed, angelica root, orris root, winter savory, elderflower, and orange peel, all lovingly distilled for a deeply-delicious taste experience.

ROSEMARY GIMLET

Ingredients

• 2 oz 6 O’Clock London Dry Gin
• .75 oz Fresh Lime Juice
• .75 oz Simple Syrup*
• Rosemary Sprig
• Lime Wheel

Steps

• Combine all liquid measures into cocktail shaker, tear off half of the rosemary stem and add to the shaker.
• Add a scoop of ice and shake vigorously for 15–20 seconds. Beyond diluting the spirits, this will bruise the herb while shaking and infuse the savory, seasonal flavor into the drink.
• Strain into a Nick & Nora, Martini, or Coupe glass
• Garnish with a paper-thin wheel of lime and the tip of the sprig of rosemary. 

GOLDEN AGE MARTINI

Ingredients

• 2 oz 6 O’Clock London Dry Gin
• 1 oz Bordiga Extra Dry Vermouth
• Lemon Twist

Steps

• Combine all liquid measures into cocktail mixing glass 
• Add a large scoop of ice and stir gently for 60–90 seconds (the idea is to not aerate, like when shaking, but to slowly chill)
• Strain into a Nick & Nora, Martini, or Coupe glass
• Without digging too deeply into the white, fleshy pith of the Lemon, use your vegetable peeler to cut a large swath of the peel, then carefully pinch the peel directly over the cocktail to properly express the essential oils onto the surface of the cocktail and drop it in. This attention to detail in garnishing makes all the difference.

HOLIDAY SPICED BEE’S KNEES

This classic sour is perfect for all seasons because you can so easily amend the flavors in the simple syrup! Get adventurous in the spring and try out a jalapeño simple syrup or even lavender for a nice floral lift!

Ingredients

• 2 oz 6 O’Clock London Dry Gin
• .75 oz Spiced Honey Simple Syrup*
• .75 oz Lemon Juice
• Lemon Twist

Steps

• Combine all liquid measures into cocktail shaker
• Add ice and shake vigorously for 15–20 seconds
• Strain into a Nick & Nora, Martini, or Coupe 

NEGRONI

The Negroni is a ‘mother’ category of classic cocktail, historically consisting of a spirit (gin) sweetness (vermouth) and a bitter herbal component (aperitivo).

Ingredients

• 1.5 oz 6 O’Clock Dry Gin
• .75 oz Bordiga Aperitivo
• .75 oz Lustau Vermut Rojo
• Grapefruit Twist

Steps

• Combine all liquid measures into cocktail mixing glass 
• Add a scoop of ice and stir gently for 60–90 seconds
• Strain into a Nick & Nora, Martini, or Coupe (or if you prefer a lowball glass, strain onto fresh ice) 

JASMINE

This cocktail often calls for an orange liqueur but minimizing ingredients on the home front is often necessary. Here we substitute fresh orange juice to achieve the flavor! If you prefer more (or less) bitter character, play with the mount of aperitivo you add!

Ingredients

• 1.5 oz 6 O’Clock London Dry Gin
• .5 oz Bordiga Aperitivo
• .75 oz Lemon Juice
• .25 oz Orange Juice
• Lemon Twist

Steps

• Combine all liquid measures into cocktail shaker
• Add ice and shake vigorously for 15–20 seconds
• Strain into a Nick & Nora, Martini, or Coupe 

THE BRONX  

All the boroughs of New York City have classic cocktails named after them, try making a ‘Brooklyn’ next! 

Ingredients

• 1.5 oz 6 O’Clock London Dry Gin
• .5 oz Bordiga Extra Dry Vermouth
• .5 oz Lustau Vermut Rojo
• .5 oz Lemon Juice
• .25 oz Orange Juice
• 2 dashes Orange Bitters 

Steps

• Combine all liquid measures into cocktail shaker
• Add ice and shake vigorously for 15–20 seconds
• Strain into a Nick & Nora, Martini, or Coupe 

PERFECT MARTINI

A ‘PERFECT’ martini is composed of equal parts sweet and dry vermouth, it delivers a completely version of the original martini recipe and the garnishment of an olive helps elevate that savory character.

Ingredients

• 2 oz 6 O’Clock London Dry Gin
• .5 oz Lustau Vermut Rojo
• .5 oz Bordiga Extra Dry Vermouth
• Lemon Twist and Spanish Olive

Steps

• Combine all liquid measures into cocktail mixing glass 
• Add a scoop of ice and stir gentlyfor 60–90 seconds
• Strain into a Nick & Nora, Martini or Coupe

SPANISH G&T

Yes, use a wine glass for this drink! A little known fact: the Gin and Tonic was actually conceived in India.

Ingredients

• 1.5 oz 6 O’Clock London Dry Gin
• 3 oz Fever Tree Tonic
• Sprig Rosemary & Sprig Thyme
• Lime and Lemon Wheels
• Szechuan Peppercorns

Steps

• Add Gin and Tonic water to the wine glass
• Add ice to achieve ¾ fill level in the glass 
• Tuck the savory herbs artfully inside the glass along with your wheels of citrus and sprinkle 3 to 5 whole peppercorns on the surface.

Saison Pale Rum

Origins: 45% Barbados, 35% Trinidad & 20% Jamaica

Distillation: Unaged rums are selected from both traditional refinement methods, as the ultimate goal is a blend that has the richness and intensity from the distillation of molasses in pot stills combined with the delicacy and lightness from sugarcane distillation in columns. 

Blending: Our Cognac Cellar Master Jérôme Tessendier is using the same methods as for cognac, blending the different terroirs with their diverse floral, fruity and spicy aromatic profiles. 

Maturing: The blend rests in mature French oak barrels on the banks of the Charente River for three months. This last step gives a hint of roundness and elegance to this fresh, fruity and floral blend.

POMEGRANATE DAIQUIRI

This drink is a seasonal take on a classic "sour" cocktail (identical to the gimlet build). Once you perfect the balance of acid and sugar in any sour recipe, your world of mixology is wide open… the permutations are endless!

Ingredients

• 2 oz Saison Pale Rum
• .75 oz Pomegranate Simple Syrup*
• .75 oz Fresh Lime Juice
• Lime Wheel

Steps

• Combine all liquid measures into cocktail shaker 
• Add a scoop of ice and shake vigorously for 15–20 seconds
• Strain into a Nick & Nora, Martini or Coupe glass
• Garnish with a paper-thin wheel of lime

JUNGLE BIRD

An ideal escape from winter, this tiki classic adds a bitter twist via the usage of aperitivo. If you have a dark or aged rum at home, feel free to use it in this cocktail too! Also, if you desire a sweeter taste profile, add .5 oz of simple syrup.

Ingredients

• 1.5 oz Saison Pale Rum
• .5 oz Bordiga Aperitivo
• 1.5 oz Pineapple Juice
• .5 oz Lime Juice
• Slice of Pineapple, Orange and a Cherry

Steps

• Combine all liquids into cocktail shaker 
• Add ice and shake for a few seconds to mix, then strain over fresh ice in a tiki mug
• Skewer the garnishes and set atop.

CANDY CANE MOJITO

• 1.5 oz Saison Pale Rum
• .75 oz Candy Cane Simple Syrup*
• .75 oz Fresh Lime Juice
• 3 oz Fever Tree Club Soda
• Sprig of Mint and Candy Cane

Steps

• Combine the rum, lime juice and simple syrup in cocktail shaker 
• Add ice and shake for a few seconds to mix then strain into an empty Collins glass
• Add the Club soda, then add the ice to fill the glass. Stir once gently to mix and garnish with mint and the candy cane

HOT BUTTERED RUM

• 1.5 oz Saison Pale Rum
• 1 Tbsp Brown Sugar
• 1 Dash Vanilla extract
• 1 Dash Cinnamon/Nutmeg/Clove
• 1 Tbsp Butter
• 4 oz Water
• Cinnamon Stick

Steps

• Combine all ingredients (except the water) in a coffee mug and muddle or mix 
• Boil the water, then pour into mug to fill
• Stir to mix, garnish with a cinnamon stick

CAIPIRINHA’S CARRIBEAN COUSIN

The National drink of Brazil! This cocktail is incredibly bright and refreshing… the classic recipe features CACHACA, which is a spirit distilled from free run cane juice just like the San Zanj Rum we are using here.

Ingredients

• 2 oz Saison Pale Rum
• .75 oz Simple Syrup*
• 1 whole Lime, cut into wedges

Steps

• Add the Lime Wedges, simple syrup and Rum  to your empty lowball glass and MUDDLE 
• Then add ice to fill the glass and stir a few times to mix well
• That’s right! A cocktail built right in the glass! (if you wish to dilute a touch, feel free to top with Seltzer)

J. Carver Distillery Straight Rye Whiskey

Standout pre-prohibition rye cocktails require a bold, standout whiskey! This Minnesota whiskey offers the spicy, robust character of rye with a smooth finish softened by the sweetness of corn. Handcrafted and slowly distilled with grains grown near the distillery and aged in charred barrels coopered in Minnesota. Cowboys and classic cocktails beg for this non-chill filtered rye whiskey! Mash bill 60 per cent rye, 30 per cent corn, and 10 percent malted barley. 92 proof

GOLD RUSH

Ingredients

• 2 oz J. Carver Straight Rye Whiskey
• .75 oz Fresh Lemon Juice
• .75 oz Spiced Honey Simple Syrup*
• Lemon Twist

Steps

• Combine all liquid measures into cocktail shaker
• Add a scoop of ice and shake vigorously for 15–20 seconds
• Strain into a Nick & Nora, Martini or Coupe glass
• Cut a large swath of lemon peel, then carefully pinch the peel directly over the cocktail to properly express the essential oils onto the surface of the cocktail and drop it in. This attention to detail in garnishing makes all the difference

BOULEVARDIER

Ingredients

• 1.5 oz J Carver Straight Rye Whiskey
• .75 oz Bordiga Aperitivo
• .75 oz Lustau Vermut Rojo
• Orange Twist

Steps: 

• Combine all liquid measures into cocktail mixing glass
• Add a large scoop of ice and stir gently for 60–90 seconds
• Express the oils from the orange peel onto the surface of the drink

THE ULTIMATE OLD FASHIONED

Ingredients: 

• 2 oz J Carver Straight Rye Whiskey
• .25 oz Pomegranate Simple Syrup
• 3-5 Dashes Angostura Bitters
• Orange Twist
• Rosemary Sprig

Steps: 

• Combine all liquid measures into cocktail mixing glass
• Add a large scoop of ice and stir gently for 60–90 seconds
• Prepare your Lowball glass with a large format ice cube (recommend the MN PURE ICE cubes) to elevate your presentation
• Express the oils from the orange peel onto the surface of the drink and then smack the Rosemary sprig in your palm to release the aromatics and slide into the glass

WARD 8

This cocktail often calls for grenadine but our Pomegranate Simple Syrup used in a few other drinks in this booklet will add a fruit profile and work even better!

Ingredients: 

• 1.5 oz J Carver Straight Rye Whiskey
• .5 oz Fresh Lemon Juice
• .5 oz Fresh Orange Juice
• .5 oz Pomegranate Simple Syrup*
• Cocktail Cherry

Steps: 

• Combine all liquid measures into cocktail shaker
• Add ice and shake vigorously for 15–20 seconds
• Strain into a Nick & Nora, Martini or Coupe

SCOFFLAW

Combining the savory dry vermouth with the spice of the Rye and the sweetness of the Pomegranate ‘grenadine’ makes for a unique flavor profile!

• 1.5 oz J Carver Straight Rye Whiskey
• .5 oz Bordiga Extra Dry Vermouth
• .25 oz Fresh Lemon Juice
• .5 oz Pomegranate Simple Syrup*
• 2 dashes Orange Bitters

Steps:

• Combine all liquid measures into cocktail shaker
• Add ice and shake vigorously for 15–20 seconds
• Strain into a Nick & Nora, Martini or Coupe

THE PERFECT MAN(HATTAN)

If you are a fan of sophistication and savory flavor, this is where you need to live

Ingredients:

• 2 oz J Carver Straight Rye Whiskey
• .5 oz Lustau Vermut Rojo
• .5 oz Bordiga Extra Dry Vermouth
• 2 dashes Angostura Bitters
• Lemon Twist & Spanish Olive

Steps: 

• Combine all liquid measures into cocktail mixing glass
• Add a large scoop of ice and stir gently for 60–90 seconds
• Strain into a Nick & Nora, Martini or Coupe

THE 2-1-2 MANHATTAN

This is the original Manhattan recipe, and it's easy to remember because its ratio (2-1-2) is the same as Manhattan's most well-known area code. 

Ingredients: 

• 2 oz J Carver Straight Rye Whiskey
• 1 oz Lustau Vermut Rojo
• 2 dashes Angostura Bitters
• Cocktail Cherry

Steps: 

• Combine all liquid measures into cocktail mixing glass
• Add a large scoop of ice and stir gently for 60–90 seconds
• Strain into a Nick & Nora, Martini or Coupe

SAZERAC

An absolute cult classic drink originating in New Orleans in the late 1800’s, this drink is the marriage of bartenders and apothecaries!

Ingredients:

• 2 oz J Carver Straight Rye Whiskey
• .25 oz Simple Syrup*
• A few drops of Absinthe
• 4 Dashes Peychaud’s Bitters
• Lemon Twist

Steps: 

• Combine the Rye, bitters and simple syrup into a cocktail mixing glass
• Add a large scoop of ice and stir for 60–90 seconds
• Prepare your lowball glass by rinsing it with a few drops of absinthe or any other liquor with anisette character
• Strain the chilled and diluted cocktail into a lowball glass WITHOUT ice and garnish with a lemon twist

HOLIDAY TODDY

Ingredients:

• 1.5 oz J Carver Straight Rye Whiskey
• .5 oz Fresh Lemon Juice
• .5 oz Spiced Honey Simple Syrup*
• 4 oz Hot Water
• Cinnamon stick

Steps: 

• Pour juice and syrup into the coffee mug and stir to mix
• Boil water and pour half into mug, stirring to combine 
• Pour Rye into mug
• Pour remaining half of hot water into mug, stirring to combine
• Garnish with cinnamon stick

A note on Vermouth and Aperitivo...

You will find these products utilized multiple times throughout the previous recipes. For your reference, all of the following cocktails use vermouth, aperitivo, or both. 

• Golden Age Martini
• Perfect Martini
• Negroni
• Boulevardier
• 2-1-2 Manhattan
• Perfect Manhattan
• Scofflaw
• Jasmine
• Bronx
• Jungle Bird

The Bordiga Aperitivo is shelf stable and will last indefinitely; however, you should refrigerate both vermouths after opening.

Bordiga Aperitivo

Based on the original recipe that Pietro Bordiga created in the small Alpine Italian town of Cuneo in 1930, Bordiga's Aperitivo is an artisanal version of the bitter liqueur style popularized by larger brands like Aperol. By infusing all of their roots, herbs, spices, and seeds in-house and carefully blending each flavor together, Bordiga is able to make a superior aperitivo that sings with a citrusy, bitter bite. 16% ABV. 

Lustau Red Vermouth

This is a red (aka sweet) vermouth created by blending two fortified wines: An aged Amontillado sherry with a dry, nutty character and a sweet, velvety Pedro Ximénez. This vermouth is mahogany in color with reddish hues. Sweet aromas of ripe fruit mingle with hints of citrus fruit and herbaceous notes, over a smoked wood base. On the palate it is flavorsome, velvety and balanced. A bitter finish, with a delicate and distinctive nutty aftertaste.

Bordiga Extra Dry Vermouth

The Bordiga extra dry takes all the herbal complexity and concentration of their classic vermouth bianco and simply removes the sweetness. This vermouth is based on Piedmontese white wines, including some Moscato, and infused with more than thirty different botanicals, many of which are grown in the Occitan Alps near the winery. Like Bordiga's Aperitivo, all macerations are done individually and in-house, resulting in a luxurious vermouth that's ready to elevate your next Martini. 

SPRITZ

Let us collectively graduate from the ubiquitous and all too sweet combo of mass-produced Prosecco and Aperol, and instead up the quality and utilize an artisanal, historic product. Drink when cooking Christmas dinner!

Ingredients:

• 2.5 oz Bordiga Aperitivo
• 2.5 oz Dry Sparkling Wine (Cava)
• A few Orange Slices

Steps:

• Combine all liquids into wine glass
• Add ice until the glass is roughly 2/3 full and stir gently to mix
• Tuck orange slices around the glass for a little lift of flavor and a beautiful aesthetic

AMERICANO

This is the ideal digestif. Bitter and bracing enough to settle your stomach, with enough sweetness to balance.

Ingredients: 

• 2 oz Bordiga Aperitivo
• 1 oz Lustau Vermut Rojo
• 3 oz Fever Tree Club Soda
• Grapefruit Twist

Steps: 

• Combine the Aperitivo and vermouth in the Collins glass and stir to mix
• Add Club soda
• Add the ice to fill the glass. Stir once gently to mix and garnish with a nice large strip of Grapefruit peel (making sure to express the oils on the surface of the drink)

VERMOUTH SPRITZ

A favorite of our Wine Company reps, this low-ABV cocktail is perfect for afternoon sipping. Make sure to use fresh, high-quality vermouth!

Ingredients: 

• 2.5 oz Bordiga Extra Dry Vermouth
  OR
• 2.5 oz Lustau Vermut Rojo
• 3 oz Fever Tree Club Soda
• Lemon Twist

Steps: 

• Combine all liquids into wine glass
• Add ice until the glass is roughly 2/3 full and stir gently to mix
• Express Lemon peel and drop in the glass

SIMPLE SYRUP RECIPES

CLASSIC SIMPLE SYRUP
Combine 1 cup organic cane sugar (finer granules) and 1 cup water in a pot. Turn heat on medium and stir for roughly 1–2 minutes or until the mixture is homogeneous. Do not overheat. Store in refrigerator immediately. Good for 2–3 weeks.

SPICED HONEY SIMPLE SYRUP
Combine 1 cup raw honey with 1 cup water in a pot on Medium heat. Add a few whole cloves, star anise, cinnamon sticks and all spice. Leave on the heat, stirring occasionally for 5–10 minutes. Remove from heat and refrigerate immediately. At this point, taste the syrup: if you like the amount of spice character, then strain off the solids, or, if you prefer a stronger flavor, strain after 2 hours in the refrigerator. Good for 2–3 weeks.

POMEGRANATE DEMARARA SIMPLE SYRUP
Combine 1 cup Organic Turbinado Sugar (raw) with ½ cup 100% pomegranate juice and ¼ cup water in a pot on medium heat. Add 1 cinnamon stick (optional) and stir for 5–10 minutes or until mixture is homogeneous. Strain and refrigerate. Good for 2–3 weeks.

CANDY CANE SIMPLE SYRUP
Crumble 10 candy canes and combine with 2/3 cup water in a pot over medium heat. Stir until dissolved and refrigerate immediately. Good for 2–3 weeks.