The coronavirus pandemic resulted in many of our bartender friends losing shifts and their source of income. To support these folks during this unprecedented time — and to thank them for championing our premium spirits — our team created the Coppercraft Cocktail Challenge.
Over the past several weeks, dozens of bartenders from across Michigan crafted and submitted their own cocktails using Coppercraft spirits and easily-accessible ingredients. These cocktails were judged by our distilling team and the Top 3 from both the East and West were named. Now, we need your help! Vote for your favorite cocktail from each side of the state before 11:59pm on May 25. All participants received a $50 VISA gift card, and the finalists are vying for…
- First prize – $300
- Second prize – $200
- Third prize – $100
From the East:
“The Pellegrini”
- 1.5 oz Coppercraft Rye
- .75 oz cocchi rosa
- .5 oz oolong year syrup
- .25 oz pear-infused dolin genepy
- 3 dashes hopped grapefruit bitters
“Oval Beach Fizz”
- 1.5 oz Coppercraft Gin
- 1 oz blueberry simple syrup
- 5 oz Sanpellegrino Limonata
Mix all three ingredients into a mason jar filled with ice. Stir and enjoy.
“No Worries, Mon”
- 3 dashes (1/8oz) orange blossom water
- .25 oz pomegranate molasses
- .25 oz st. germain elderflower liqueur
- 1 oz juiced cara cara
- 2 oz Coppercraft Blend of Straight Bourbon Whiskies
Shake and strain over crushed ice. Optional garnish: skewer of cherry and orange wedge.
From the West:
“Spill the Tea”
- 2 oz Coppercraft Gin
- 1.5 oz chilled earl grey tea
- 1 oz fig simple syrup (2oz fig preserves, 2oz turbanado, 4oz water cooked down, strained, and chilled)
- .5 oz fresh lemon juice
- 2 drops saline
Shake all ingredients together, strain into a coupe glass, garnish with a fresh mint leaf.
“Cocktail Exotic”
- 2 oz Coppercraft Gin
- 1 oz fresh lime juice
- .75 oz honey syrup
- .5 oz campari
- 8 raspberries
- Basil
- 1 egg white
Add Coppercraft Gin and 6 raspberries into a cocktail shaker and muddle. Add lime juice, honey syrup, egg white and dry shake. Add Campari, 6 basil leafs, ice and shake thoroughly. Double strain into a cocktail glass and garnish with a basil bouquet and 2 raspberries.
“Ford ‘76”
- 1.5 oz Coppercraft Gin
- .5 oz fresh lemon juice
- .75 oz snap pea syrup*
- 2 oz champagne float
Measure and pour Coppercraft Gin, snap pea syrup, fresh-squeezed lemon juice into a cocktail shaker and shake for 20 seconds. Strain into a flute or wine glass and top with prosecco. Cut a snap pea lengthwise and use as a garnish.
*Snap Pea Syrup: 1 cup sugar, 1 cup water, 10-15 snap peas
Cut snap peas into thirds and put in a pot with sugar and water. Heat over the stove on high heat until sugar completely dissolves. Remove from heat and let cool. Once cool, strain the syrup to remove all the snap pea carcasses.
Thank you to all those who crafted and submitted cocktail recipes to our first-ever Coppercraft Cocktail Challenge! Our team is grateful for you and your service to us and our community. We’re cheering you forward, hoping you’re back to work soon.
Interested in crafting one of the cocktails above? Please do! Purchase Coppercraft spirits online or pickup locally in a store near you. Make sure you share your photo on social media with #coppercraftcocktailchallenge; we’d love to see your handiwork!