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Cocktail Recipes

Whiskies
Gin
Rum
Vodka

Whiskies

Bourbons, Rye, and Applejack
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Front Porch Iced Tea

 

Fill a shaker with ice. Add Coppercraft 9-Year Straight Bourbon Whiskey, lemon juice, and honey syrup. Shake briefly to chill and mix. Strain into a tall glass filled with ice. Top with chilled iced tea and stir gently. Garnish with a lemon wheel and fresh mint sprig.

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McNeese Mule

  • 2 oz Coppercraft Vodka
  • .75 oz fresh lime juice
  • 4 oz ginger beer
  • .5 oz honey syrup (to sweeten the surprise)
  • Dash of orange bitters
  • Lime wedge & mint sprig (for garnish)

 

Fill a copper mug with ice. Add Coppercraft Vodka, lime juice, and honey syrup. Top with ginger beer and a dash of orange bitters. Stir gently and garnish with a lime wedge and a mint sprig.

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Whiskies
Gin
Rum
Vodka

Gin

with 13 Botanicals
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Gin Sour

  • 2 oz Coppercraft Gin
  • .75 oz fresh lemon juice
  • .5 oz simple syrup
  • 1 egg white (optional)
  • Ice
  • Lemon peel or cherry, garnish

 

Combine Coppercraft Gin, lemon juice, simple syrup, and egg white (if using) in a shaker. Shake vigorously without ice to create a frothy texture. Add ice to the shaker and shake until well-chilled. Strain the mixture into a chilled coupe or rocks glass. Add a twist of lemon peel or a cherry for a touch of elegance.

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Lake Michigan Froth

  • 1 oz Coppercraft Gin
  • 1 oz lemon juice
  • .5 oz simple syrup
  • 2-3 dashes of orange bitters
  • Club soda, to top
  • Lemon peel, garnish

 

Combine Coppercraft Gin, lemon juice, simple syrup, and orange bitters in shaker. Shake well with ice and strain into a glass filled with ice cubes. Top with club soda and gently stir. Garnish with a lemon peel twist.

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Whiskies
Gin
Rum
Vodka

Rum

Holland to Holland
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Cherry Tiki Takedown

 

Add all ingredients to a cocktail shaker with crushed ice and shake until coconut cream is well mixed. Pour into a hurricane glass and top with crushed ice. Garnish with maraschino cherry, a lime wheel and a cinnamon stick.

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The Master Craftsman’s Mojito

  • 2 oz Coppercraft Rum
  • .75 oz fresh lime juice
  • 1 oz simple syrup
  • 6–8 fresh mint leaves
  • Club soda
  • Lime wheel and additional mint leaves, garnish

 

Muddle the mint leaves with the lime juice and simple syrup in a cocktail shaker. Add the Coppercraft Rum and fill the shaker with ice. Shake well to combine. Fill a highball glass with ice and strain the mixture into the glass. Top with club soda. Garnish with a lime wheel and additional mint leaves.

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Whiskies
Gin
Rum
Vodka

Vodka

straight and citrus
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Frozen Maple Espresso Martini

  • 6 oz brewed espresso
  • 1 oz coffee liqueur
  • 1 oz Coppercraft Vodka
  • 1 tbsp maple syrup
  • Sea salt
  • Coffee beans, garnish

 

Pour espresso into an ice cube tray and freeze. Once the espresso is frozen, process espresso, coffee liqueur, Coppercraft Vodka, and maple syrup in a blender until smooth. Pour into a chilled coupe martini glass and garnish each with a pinch of sea salt and three coffee beans. Serve immediately.

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Red Earth

  • 3 oz Coppercraft Vodka
  • 2 oz carrot juice
  • .5 oz ginger syrup
  • 3 oz ginger beer
  • .5 oz lemon juice
  • .5 oz honey
  • Grated carrot, garnish

 

Shake all ingredients – except for ginger beer – in shaker with ice. Strain over large ice cube in highball glass. Top with ginger beer and garnish with grated carrot.

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Smoked Barbecue Pork Sandwich

Smoked Pork Butt

10 pounds pork butt
250 grams (about 1 scant cup) salt
5 liters water
125 grams (5/8 cup) sugar

Combine water, salt, and sugar in a large pot; add pork butt, making sure it is completely submerged in brine. Cover, and let sit in refrigerator for four days. After four days, remove pork butt from brine and pat dry; let pork butt dry for two hours before smoking, which aids the meat in catching flavor better. As the pork is drying, soak wood chips in water. Smoke the pork for 90 minutes and then finish in a 300-degree oven for two hours. Once the pork is finished cooking, save any liquids from the pork for use in the barbecue sauce.

Barbecue Sauce

1/2 cup packed brown sugar
1 small red onion, diced
1 jalapeño, diced
6 garlic cloves, whole
1 tablespoon black pepper
2 roasted red peppers, skinned and seeded
1 cup apple cider vinegar
2 tablespoons mustard powder
1 tablespoon paprika
Reserved pork drippings
1/4 cup Coppercraft Distillery Single Barrel Bourbon
10 hamburg-style buns for serving

In a pan, cook the brown sugar, red onion, garlic, and jalapeño until the onion is translucent. Add black pepper, paprika, and drippings. Cook on low for 30 minutes. Add Coppercraft Bourbon. Purée. Using your hands, remove the fatty layer and bone from pork. Gently pull the meat, and serve immediately with the barbecue sauce and hamburger-style buns.

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