Cocktail Recipes
- Dark Spirits
- Clear Spirits
Straight Bourbon
Whiskey
Horchata Whiskey
- 2 oz Coppercraft Straight Bourbon Whiskey
- 4 oz homemade horchata
- .5 oz agave syrup
- 1 oz cinnamon, garnish
- 1 oz sugar, garnish
Rim a highball glass with sugar and cinnamon and fill with ice. Stir all ingredients over ice and strain into glass.
It’s A Date Old Fashioned
Recipe Created By: Living Lark
- 2 oz Coppercraft Straight Bourbon Whiskey
- 1 oz date syrup
- 2-3 dashes Angostura bitters
- Fresh rosemary, smoking
- Date, garnish
Stir Coppercraft Straight Bourbon Whiskey, date syrup, and bitters over ice, then strain into a double rocks glass over one large ice cube. Garnish with a date. Fill the glass with smoke made from dried rosemary.
Blend of
Straight Bourbon
Whiskey
Rye Whiskey
Applejack
Made with Michigan apples
Citrus Flavored
Vodka
Made with 100% premium grains
GIN
Made with 13 Botanicals
Rum
Made with 100% sugarcane molasses
Food Recipes
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.