HOW IT WORKS
Bartenders from all over the country can weed out the competition by creating original recipes featuring Weed Straight Bourbon Whiskey, Weed Cellars Prosecco and Weed Cellars Prosecco Rosé as a base ingredient. The judges will select four (4) winning cocktails—two (2) from each category—Bourbon and Bubbly.
Two (2) winners will be awarded $1,000 from each category, and the four (4) winning finalists will have a chance to kick it into high gear at the virtual final competition and compete for a chance to win an additional $2,000.
WEED Like You to Enter NowGARY ALLAN’S - Waste of a Whiskey Drink
Check out country music legend, Gary Allan’s song Waste of a Whiskey Drink, featuring our very own Weed Straight Bourbon Whiskey.
Rules & Guidelines
Bartenders must submit an original cocktail recipe using either Weed Straight Bourbon Whiskey, Weed Cellars Prosecco and Weed Cellars Prosecco Rosé. Bartenders can elevate their cocktail entries with inventive names, ingredients, and by dazzling the judges with imaginative inspirations for their creations. Bartenders are able to submit multiple entries. All entries must be received by July 31st, 11:59 p.m. Winners will be announced on August 12th, 2021.
All recipes must include the following:
- Cocktail name
- Inspiration for cocktail
- List of ingredients
- Preparation & mixing instructions
- Cocktail image
Judging Criteria
Your entries will be judged by the following criteria:
15
Name of Cocktail
15
Appearance/Presentation
25
Inspiration
25
Balance of Flavor/Aroma/Character
20
Creativity
PRIZES
The judges set the bar high by choosing two (2) winning cocktails per category. All four (4) winners will go on to create and compete for an additional cash prize in the virtual Grand Finals taking place in August (date TBD).
Bourbon Winners
Two (2) Bourbon Winners Will Take Home $1,000 Each and Qualify for the Grand Finals.
Bubbly Winners
Two (2) Bubbly Winners Will Take Home $1,000 Each and Qualify for the Grand Finals.
Grand Prize
The grand prize winner will take home $2,000 in addition to the $1,000 for winning their category!
MEET THE DON’T WASTE THIS COCKTAIL JUDGES
Gary Allan
Legendary country music artist, Gary Allan started his career by singing authentic country music in bars and pubs at the age of 13. Perhaps that's why his knowledge of whiskey is almost as finely tuned as his gift for music. Today Gary has won too many ACM awards to mention as well as other prestigious accolades. He plays to millions of fans in major arenas around the world, and rewards himself occasionally with a well-made whiskey cocktail.
Mark Weaver
Mark Weaver has been in the alcohol business for over 30 years, His father a bootlegger since High School (before straightening out in the military) and his Tennessee family of moonshiners, had already destined Mark’s fate long before he was born. But Mark doesn’t rest on their laurels or his. An award-winning distiller, the proud Southerner firmly holds fast the meaning of moving with the times, from proprietary distillation technology to the recognition of modern consumer preferences.
Natasha Swords
Natasha Swords is an industry veteran who began her career in Europe as a wine and spirits writer, later moving to the U.S. where she took up editorship at a number of alcohol industry publications. Ten years ago, she moved into marketing and P.R. representing brands like Montes Wines and Kaiken, and spirits such as Bushmills and Del Maguey. Today Natasha is the C.M.O. at Weed Cellars, Inc: "Now I get to work with one brand that crosses all three categories of wine, spirits and beer. It's a new and interesting era."
Wendy Hodges
Chilled Media’s Chilled 100 Bartender Ambassador Program National Director. Wendy has been behind the stick for over 20 years.
ABOUT WEED CELLARS
Our portfolio comprises seven still wines as well as Prosecco, Prosecco Rosé, two beers and of course, Weed 91 Proof Straight Bourbon Whiskey. Weed is the first brand in the history of alcohol to embrace multiple categories under one brand name. No other alcohol brand has ever transcended wine, spirits and beer, and we're proud to say we not only embrace the alcohol verticals within these categories, but we embrace the people who drink them. Weed for all.
Ours is certainly an irreverent name, evoking a considerable amount of attention and a lot of questions like "Do the brands contain THC or CBD?" The answer is "No". None of Weed Cellars products contain any version of Cannabis whatsoever.
Need Help Finding a Bottle of Weed Cellars?
Register Now
Enter the Don’t Waste This Cocktail competition by submitting your original cocktail recipe using a Weed Straight Bourbon Whiskey, Weed Cellars Prosecco and Weed Cellars Prosecco Rosé along with an image and your inspiration. Bartenders are allowed to submit multiple recipes.
Make sure to take a look at our contest rules before entering!
Entries
The Prospector
Recipe by Ryan Minnick
Ingredients:
- 2 oz. Weed Bourbon
- .25 oz sweet vermouth
- .25 oz dry vermouth
- 2 dashes orange bitters
- 2 dashes pecan-vanilla bitters
- .5 oz Grand Marnier
- Smoked luxardo cherry& burnt orange peel
- Garnish
Preparation:
Simple build cocktail. A burnt orange perfect Manhattan.
Chill glass. Add ingredients to shaker. Add ice, stir. Double strain and add garnish.
Garnish:
Smoked luxardo cherry burnt orange peel
Glassware:
Stem coupe
Cocktail Inspiration:
This is the employees Manhattan, the one made for the tried and true.
Paloma Old Fashioned
Recipe by Rusty Lewter
Ingredients:
- 2oz Weed Cellers Whiskey
- .5oz fresh pressed lime juice
- 2 dashes aromatic bitters
- Top with Jarritos grapefruit soda
Preparation:
Add whiskey, lime, and bitters to shaker tin, shake vigorously with ice till chilled, strain over fresh ice in a collins glass, and top with grapefruit soda
Garnish:
Grapefruit slice, and mint sprig
Glassware:
Collins
Cocktail Inspiration:
I love Palomas, and wanted a way to drink whiskey in the warmer months, and it still be light, and refreshing.
CRYING WOLF
Recipe by Trinh Quan Huy-Philip
Ingredients:
- 1.5 oz. Weed Straight Bourbon
- 0.5 oz. Jaegermeister cold brew coffee
- 0.5 oz. Passoa
- 0.5 oz. Noble Verjus
- Top up with Weed Cellars Prosecco Rose (1.5 oz)
Preparation:
Add all the ingredients into a mixing glass with ice and gently stir. Strain into a Nick&Nora glass and top up Prosecco rose. Garnish with flaming orange zest and enjoy!
Garnish:
Flaming Orange zest
Glassware:
Nick & Nora glass
Cocktail Inspiration:
I named the drink "Crying Wolf" base on Gary Allan when he has introduced his new music video for the song "Waste Of A Whiskey Drink" and the video was filmed at the Crying Wolf, a favorite dive bar with locals in East Nashville. Here, the star plays the role of the bartender pouring drinks for a pair of newly-single strangers, who drown their sorrows as they try to get over their exes together. Crying is a natural emotional response to certain feelings, usually sadness and hurt. Our tears release neurotransmitters known as leucine enkephalin, which can act as a natural painkiller. When people cry because they're sad, this makes them feel better. But when people cry because they're happy, that same neurotransmitter makes them feel that much happier. In other words, tears encourage catharsis and back up your energy. And it made me reimagination the time when I left my country in 10 years ago to build up my career for a bright future. The time when I left my friends & family to jump into a new world which can be both of good and bad things happened. I could cry to tell them about my problems in an attempt to gain sympathy or consolation because everything seems to be out of my controls, just like a crying wolf get lost in a wide jungle. At the end of the day, all of that might..."crying for nothing" and nothing at all because the passion from your heart and the energy of your mind will lead you through till the end of the road. And hopefully this drink can be simply reduplicate at home for Gary Allan's fans and others loving his songs. Cheers!
Summer Rose
Recipe by Chris Hazelwood
Ingredients:
- 1.5 oz Weed Straight Bourbon
- 0.75 oz Fresh Lemon Juice
- 0.75 oz Honey Simple
- 3 dashes Bitter Truth Grapefruit Bitters
- 2 oz Weed Cellars Prosecco Rosé
Preparation:
Combine all ingredients except Prosecco Rosé into shaking tin. Hard shake and strain into coupe glass. Top with Prosecco Rosé and garnish with orange peel.
*Honey Simple*
Combine 1 cup of water and 1 cup of honey into sauce pan over heat. Stir consistently and bring to simmer. Remove from heat and allow to cool down.
Garnish:
Orange Peel
Glassware:
Coupe
Cocktail Inspiration:
I wanted to create an approachable whiskey based cocktail for the summertime. A lot of spring and summer cocktail menus pass over whiskey in favor of vodka and gin, and I wanted to show the versatility of Weed Straight Bourbon in a cocktail. The Summer Rose was inspired by classic brunch cocktails such as The French 75 and Aperol Spritz. Now during Sunday brunch whiskey doesn’t have to feel so left out.
Chasing Shadows
Recipe by Christopher Day
Ingredients:
- 1.5 oz Weed Straight Bourbon Whiskey
- 0.25 oz PepperCola Syrup*
- 0.25 oz Meletti Amaro
- 1 dash Angostura Bitters
- 1 dash Cherry Bitters (Miracle Mile) or Cherry Bark Bitters (Bitter Cube)
- Lime twist
Preparation:
Build all ingredients in a mixing glass and stir with cracked ice until chilled, then pour over a large rock in a double old fashioned glass. Express lime over the top and garnish with peel.
*PepperCola Syrup*
In a medium saucepan, simmer 1 bottle (12oz) Mexican Coke under low heat until no residual carbonation is observed. Add ~5 grams whole black peppercorns, followed by ~0.5 cups of pure cane sugar and stir over medium heat until sugar is fully dissolved. Once at a gentle boil, remove from heat and cover until at room temperature, then strain the peppercorns and seal in an airtight container. Store in the fridge for up to 1 month.
Garnish:
Lime twist
Glassware:
Old Fashioned (Rocks) glass
Cocktail Inspiration:
The first 'cocktail,' I ever had as a teenager was whiskey and coke. Fast forward to today, an my current predisposition is for the bitter, 'harder,' stuff. Yet, when faced with a decision, I still have a hard time figuring out which direction I want to go.
Honestly, you can attribute that last part to anything that ISN'T drinking.
That said, there are some things you can control in life, and some things best left to fate. Drinking isn't one of the latter; so I decided to bring my first drink and my current go-to (an old fashioned) together for a boozy, nostalgic riff on a whiskey coke (with a hint of bitterness, because that's how life does sometimes).
Rebounding Prowess
Recipe by Jesse Hubbard
Ingredients:
- “Rebounding Prowess”
- 2 oz pink peppercorn infused Weed 91 Proof Straight Bourbon Whiskey
- 1 whole muddled strawberry
- .75 oz Sriracha peanut syrup
- .25 fresh lemon juice
Preparation:
Combine all ingredients into a shaker pint, add ice and cap with a mixing tin. Shake thoroughly and double strain into a coup. Serve up and garnish with a strawberry slice clipped to the glass.
To make the pink peppercorn infused Bourbon:
Simply combine 1 cup of pink peppercorns to 1 bottle of Weed Bourbon in a large bowl. Cover and let sit for 24 hrs. Double strain into a resealable bottle.
To make the Sriracha peanut syrup:
Boil 2 cups of water, slowly adding 2 cups of granulated sugar to the pan. Bring to a simmer, then add 1 cup of peanuts and 1/2 cup of Sriracha. Let simmer for 10 min then let cool. Double strain into a resealable bottle and refrigerate. Will last for 2 weeks if refrigerated.
Garnish:
Strawberry Slice
Glassware:
Coup
Cocktail Inspiration:
Hello! First off, I want to thank you all for supporting the bartending community and giving us this fantastic opportunity! It truly means a lit that you are doing this competition!
With that, I’d like to give you a little background info on both myself and my cocktail. First, a little about me:
My name is Jesse Hubbard and I’m the bar lead at Rye River Social in Columbus, OH. I’ve been bartending for just shy of 10 years and I feel quite fortunate to have had a very successful run over the last few years. In 2020 I was selected as part of the World Class Top 100 in the US which I’m very proud of. I have also won multiple cocktail competitions including the Columbus Spirits of Negroni, Cointreau Bartender Challenge, Columbus Craft Cocktail Convention Competition and the Toro App Cocktail Competition. I also placed 3rd in the Ohio’s Best Bartender competition, placed 2nd in the Copper & Kings Mixtape Competition and made the regionals for the Woodford Manhattan Experience, Ezra Brooks Distillers Row and Espolon Cocktail Fights.
In addition to being named the Westin Columbus associate of the year for 2020, I was named the National Associate of the Year for Waterford Hotel Group and to my knowledge am the only bartender in the company to have ever been given that honor. Every year I host a month long fundraiser in November for the Prostate Cancer Foundation which thus far has resulted in a total donation of over $15,000 and I’m a regular collaborator with the Columbus Opera. I often create companion cocktails for various productions around town.
Most recently I wrote and published my first book entitled Punk Rock & Cocktails, which combines my love of both music and cocktails. Also, I co-founded Saint Russell Productions, an event and consulting company.
Now, about my cocktail:
I’m an avid basketball fan and last year while the season was suspended, I was thoroughly enjoying the Chicago Bulls documentary that was airing each week. I still watch it on a regular basis. Ever the Dennis Rodman fan, I can’t help but take inspiration from him yet again as I watch his energy, hustle and relentless drive to win. The parallels between Dennis and the bar industry are unbelievable. The shared hustle and ability to get back up after getting knocked down hard are certainly not lost on me. I call this cocktail “Rebounding Prowess” not only for Mr. Rodman, but also in honor of how the bar industry has rebounded from these dire circumstances we found ourselves in. We have collectively rebounded from this and came out stronger and better than ever. The bar community is filled with strong, wonderful people and I knew we would find a way to get through this. I’m proud to be a part of this amazing community and am equally proud to present to you, “Rebounding Prowess.”
In A Tropical Fashioned
Recipe by David Leon
Ingredients:
- Coconut Fat washed Weed Bourbon 2 oz
- Guava Demerara .5 oz
- Giffard Pineapple liqueur.25 oz
- Angostura Bitters 1 dash
- Bittercube Cherry Bark Vanilla 2 Dashes
Preparation:
• Pour all Ingredients into a mixing glass with about a cup of ice.
• Stir the cocktail about 30 times.
• Pour into your Glass with fresh ice
• Garnish and Enjoy!
Garnish:
3 Pineapple Leaves & Fresh Grated Cinnamon
Glassware:
Rocks
Cocktail Inspiration:
The inspiration behind this cocktail is simply, Old Fashioned... Tropical style flavors-- the kind that I was reminded of when I took the first sip of Weed Bourbon. When I took a sip of Weed Bourbon I was transported to the time I had delicious tropical fruits and spices together for the first time. I was hit with caramelized guava, toasted coconut and more. The all around Tropical lifestyle is something that I am truly in love with, respect, and am passionate about, so I wanted to make sure that with this cocktail I showed that off again while at the same time highlighting the flavors that I found in Weed Bourbon.
Taste of good times
Recipe by David Leon
Ingredients:
- Weed Bourbon 1.5 oz
- Lemon Juice .75 oz
- Papaya Simple .5 oz
- Mint leaves 3 mint leaves
- Saline 5 drops
- Top with Weed Prosecco Rose 1 oz
Preparation:
• Pour all ingredients into a cocktail shaker with about 1 cup of cubed ice.
• Seal and Shake cocktail Shaker for 5 Seconds.
• Open and fine strain cocktail into glassware.
• Top with about and 1 oz of Weed Prosecco Rose
• Garnish & Enjoy!
Garnish:
Dehydrated Lemon Wheel & a Mint leaf
Glassware:
Champagne Flute
Cocktail Inspiration:
he inspiration for this cocktail comes from a time when I worked in the Dana hotel. Our Executive Chef, Nate, of the Fifty/50 group, made an incredible papaya salad-- so much so, a good friend of mine even said that the pairing of flavors immediately brought them back home and her pallet is incomparable. The crisp, sweet, invigorating funk of the papaya helps to highlight the delicate bite of the Weed Bourbon and the Weed Rose Prosecco makes everything pop beautifully with the subtle floral notes to top, this cocktail would be nothing without it.
Cheers and enjoy!
Oaxacan 75
Recipe by taylor lax
Ingredients:
- 2 chunks watermelon muddled
- 1 oz mezcal (ilegal)
- .5 oz Lofi amaro or Aperol
- .5 simple syrup
- 1 oz lime
- 4 dashes rose water
- 3 oz Weed Rosé
- lime peel oil
Preparation:
Muddle watermelon
Add all ingredients minus rosé into tin
Shake with ice till chilled
Pour 3 oz Chilled rosé into tin and double strain into couple glass and express lime oils from peel over cocktail and rub edges
Garnish:
Edible flowers
Glassware:
Coupe
Cocktail Inspiration:
My inspiration for this cocktail comes from one of my favorite cocktails the French 75 and my love for Mezcal. So this cocktail is a hybrid of the two creating a happy medium. I wanted to create something that was elegant , simple yet full of complexity which this cocktail really embodies and can really be made by anyone. The freshness of the watermelon, the light smoke of the mezcal and floral flavor of the rose water really compliment the delicate notes of the Weed Cellars Rosé.
Stud Finder
Recipe by Donavan Williams
Ingredients:
- 1.5 parts Weeds Straight Bourbon
- 1.5 parts Drambuie
- 1.0 part Cointreau
- 1/4 navel orange
Preparation:
Place orange quarter into mixing tin and muddle thoroughly to extract as much juice as possible.
Add remaining ingredients over ice and shake until well chilled.
Double Strain to remove pulp into rocks glass over ice
Garnish:
Orange Wheel
Glassware:
Rocks Glass
Cocktail Inspiration:
My bar uses fruit peels for cocktails all of the time. I wanted to find a new way to use more of the fruit, to cut down on waste. So the muddled orange is from an orange that has been used for peels and swaths.
The name "Stud Finder" is a continuation on the "Rusty" cocktails, the Rusty Nail and Rusty Screwdriver. The recipe is similar (although, not inspired) to both cocktails, so it only seemed natural to give respect to those that came before!
Noir Sour
Recipe by Robert Blakely
Ingredients:
- 2 oz Weed Straight Bourbon Whiskey
- .5 oz Giffard Noir
- 1 oz Lemon Juice
- 1 oz Lime Juice
- .75 oz Simple Syrup
- .5 oz Blackberry Simple Syrup
- Egg White
Preparation:
Combine lemon and lime juice, simple and Blackberry syrups, Giffard Noir, and Weed Bourbon into a shaking tin.
Separate one egg white into tin and shake lightly for seven seconds.
Add ice to tin and shake vigorously for ten seconds.
Double strain through a fine mesh into a coup glass and garnish.
Garnish:
Expressed orange peel skewered with two fresh blackberries on rim.
Glassware:
Coup
Cocktail Inspiration:
Whiskey Sours have long been one of my favorite cocktails to both make and drink, and I believe the sweet and oakey flavor profile of Weed to be a good match for a darker, jammy berry. And so, I altered the traditional recipe and infused it with the rich flavors of blackberry and black currant, creating a citrus forward, fruity sour.
Sundae maybe Monday
Recipe by sarah Maillet
Ingredients:
- Banana/pistachio/cashew rim ,
- dried (or fresh) orange wheel garnish, mini lollipop
- 1 scoop lemon sorbet
- 4 oz Weed Prosecco
- 1 oz butterfly tea ss
- Aperol salt foam
Preparation:
Chill rock glass.
Pea flower simple syrup;
1:1 sugar/water 1/4c dried pea flowers. Steep and let cool.
Combine and crush equal parts dried banana chips, cashews and pistachios. Set aside.
Salt foam:
emulsify;
1/4 tsp salt
1 oz lemon
1 oz Aperol
1 oz Aquaphaba
Set aside.
Dip glass rim into agave then into nut mixture.
Pour 1oz of pea flower ss into glass.
Scoop lemon sorbet into chilled rock glass.
Top with 4oz of Weed Prosecco.
Spoon the salt foam over top to fill glass.
Garnish with orange wheel and lollipop.
Spoon optional.
Enjoy.
Garnish:
Half glass with the crushed banana/nut mixture. Dried Orange wheel, lollipop. Spoon optional. •
Glassware:
Rock
Cocktail Inspiration:
Inspired by summer and the Aperol Spritz
Don’t Smash This Sour
Recipe by Marie Yoshimizu
Ingredients:
- 2oz Weed Straight Bourbon Whiskey
- 10 mint leaves to muddle
- 1 oz Homemade Orange-Lemon Oleo Saccharum
- ½ oz fresh orange juice
- ½ oz fresh lemon juice
- Garnish with dehydrated orange, lemon, and mint leaves
Preparation:
Homemade Orange-Lemon Saccharum
1) Peel 2 oranges and 3 lemons
2) In a bowl or a mason jar, muddle ½ cup of sugar and citrus peels from step 1 for several minutes until the citrus peels are soft and coated with sugar.
3) Let it sit for overnight. (Sous vide would boost up the process. In a warm/hot bath at 140F for 3 hours)
Cocktail instruction
1) Muddle mint and homemade orange-lemon Saccharum in a glass
2) add crushed ice (smaller ice cubes are better)
3) add Weed Straight Bourbon Whiskey, fresh orange juice, and lemon juice
4) Use a bar spoon to make sure all the ingredients in the glass is combined well
5) add more ice if needed, and garnish with dehydrated orange, lemon, and mint leaves
Garnish:
Dehydrated orange, lemon, and mint leaves
Glassware:
Half pint glass
Cocktail Inspiration:
When I heard the name of this competition, the first thing came to my mind was “sustainability”. What ingredients are sustainable? There are many ways to use mints and oranges. For this drink, I made the Orange-Lemon Oleo Saccharum, and used it in this Smash + Stone Sour hybrid cocktail. I also used a little bit of juice from each citrus, and used dehydrated orange and lemon for garnish too. Nothing is going to waste!
Mints are not only for the garnish. Smash is a great way to use mint leaves. It makes refreshing summer cocktails like this one.
Honey Bee Nice
Recipe by Emily Anderson
Ingredients:
- 2oz Weed 91 Proof Straight Bourbon Whiskey
- 1.5oz honey lavender tea
- .75oz fresh lemon juice
- .5oz elderflower liquor
- chamomile dust
Preparation:
Combine all the liquid ingredients in a shaker with ice and shake. Strain into a juice glass over fresh ice. Top with a generous sprinkle of the chamomile dust .
Honey Lavender Tea: steep 4 tablespoons of dried lavender in 16 ounces of hot water for 10 minutes. Strain out the lavender and stir in 8 ounces of local honey until dissolved. Let cool and store for up to 1 week.
Chamomile Dust: In a food processor, blend 2 tablespoons of dried chamomile flowers with 2 tablespoons of white sugar to a powder.
Garnish:
A piece of local honeycomb
Glassware:
Juice glass or large rocks glass
Cocktail Inspiration:
The inspiration for this cocktail is something simple and sophisticated to drink at home in the summertime. Starting with bourbon as the base, it's an elevated version of my favorite backyard drink-bourbon and lemonade. I added lavender for its refreshing herbaceous, floral notes and chamomile dust for it's sweet, dreamy characteristics. The local honey ties it all together and works perfectly with the floral ingredients. This is a cocktail goes down easy - I recommend making a whole pitcher and enjoying it on the front porch or in the backyard on a summer afternoon.
Last Summer
Recipe by Jonathan Stanyard
Ingredients:
- 1 oz Peach infused Tequila*
- ¾ oz Luxardo Maraschino
- ¾ oz Yellow Chartreuse
- ¾ oz Lemon Juice
- 3 oz Weed Cellars Prosecco Rose
Preparation:
Add everything except the Rose to an ice-filled cocktail shaker. Hard shake for 10 seconds. Pour in the 3 oz of the Weed Cellars Prosecco Rose into a chilled champagne flute. Then double strain the cocktail very slowly into the flute. The purpose of pouring the rose in first allows for a properly mixed cocktail. Next, Drop-in a cocktail cherry and enjoy!
Peach infused Tequila*
Combine 12 oz of Blanco Tequila with 2 fresh, ripe, sliced peaches in a glass jar. Seal and let infuse for 5 - 7 days, depending on temperature. Once fully flavored, strain off the infused tequila and keep it in an airtight container in the cooler.
Garnish:
Cocktail Cherry
Glassware:
Champagne Flute
Cocktail Inspiration:
I love the fresh, floral, and stone-fruit quality of the Weed Cellars Prosecco Rose. I immediately wanted to make a bright and refreshing, aromatic summer sipper. My mind wondered how a “last word” could be loosely translated into things I love: fruit, tequila, and rose. So I got straight to business and infused some Blanco Tequila with ripe peaches. From there, I used sweet Luxardo Maraschino and slid in some herbal Yellow Chartreuse. The cocktail is exceptionally complex; fruity, herbaceous, and highly aromatic. I wanted the bubbles of the Prosecco Rose to let the fantastic cocktail aromas disperse into your nose, so I dropped a cherry into the glass to not distract from the drink. The Last Summer cocktail is the perfect way to enjoy Weed Cellars Prosecco Rose this summer or any other day for that matter.
The String Along
Recipe by Jonathan Stanyard
Ingredients:
- 2 oz Weed Straight Bourbon
- ¾ oz Strawberry-Tarragon Syrup*
- ¾ oz Fresh Lemon Juice
- ¾ oz Aquafaba or Egg White
- 8 drops Saline Solution (4:1)**
- 4 dashes Peychaud’s Bitters
Preparation:
Add all the ingredients to a cocktail shaker, add ice and shake hard for 10 seconds. Strain into one end of the shaker, and then dry shake for 30 seconds to emulsify the cocktail. Double strain into a very well-chilled cocktail coupe. Add a few drops of Peychaud’s Bitters on top, finish with a slice of strawberry and fresh tarragon.
Strawberry-Tarragon Syrup*
Add ½ cup boiled water and 1 cup of cane sugar to a pot and bring to a simmer. Stir to dissolve, then add ½ cup of diced strawberries and simmer on low for 10 minutes, until bubbly with some white foam. Remove from heat, add ¼ cup of fresh tarragon leaves, and cover to steep for 10 minutes. Strain the syrup through a fine-mesh strainer and cool. Store in an airtight container in the refrigerator.
Saline Solution (4:1)
Dissolve 1 part of the salt in 4 parts of water. Keep in a dropper bottle.
Garnish:
Bitters + Strawberry Slice + Fresh Tarragon
Glassware:
Cocktail Coupe
Cocktail Inspiration:
The String Along is an idea directly inspired by the Gary Allen song “Waste of a Whiskey Drink.” He talks about buying a gal a drink and all the things that could go wrong. The chorus is saying she will string you along and ruin your favorite song. So I wanted to create a cocktail that is so amazing; you could not just have one and check out. My favorite way to make a cocktail like this is the perfect combination of fruit, herb, spirit, and texture. Here you have fresh strawberry dancing with bright tarragon and sour lemon. The saline calms any bitterness while enhances the sweet and citrus notes. The pillowy texture provided by the aquafaba makes this so drinkable, it will easily string you along. I find pleasure in using a stellar straight bourbon, like this one from Weed Cellars. The bourbon has notes of baking spice, rye, and caramel perfectly embellished by the lively ingredients I chose. I dare you to sip this delight and not fall into The String Along.
Summertime Magic
Recipe by Makenzie Helem
Ingredients:
- 1.5 oz Weed straight bourbon
- 0.75 oz lemon juice
- 0.5 oz pineapple juice
- 0.5 oz apricot liqueur
- 0.5 oz OFTD rum
- 0.25 oz absinthe
- 2 dashes firewater bitters
Preparation:
Combine all ingredients into shaker.
Shake with ice. Double strain into tiki glass.
Fill with ice. Garnish with umbrella, mint and a dehydrated lemon wheel.
Garnish:
Umbrella, mint and a dehydrated lemon
Glassware:
Tiki glass
Cocktail Inspiration:
Most of the country has been experiencing intense heat waves over the past few weeks. In the PNW, many bars and homes are not equipped with AC so let’s just say it’s been extra sweaty around here. This drink is that moment when cold liquid touches your mouth and you feel instantly transported to tropical paradise with a little bit of spice. The name is actually a song by Childish Gambino where one of the main lines is “you feel like summertime”, perfectly describing this drink.
86 Degrees
Recipe by Makenzie Helem
Ingredients:
- 1.5 oz gin
- 1 oz Weed Prosecco
- 0.75 oz pineapple-cucumber shrub
- 0.5 oz lime juice
- 0.25 oz basil syrup
Preparation:
Cocktail:
Combine all ingredients except for the Weed Prosecco into shaker tin. Shake.
Double strain into a tea cup.
Top with 1 oz of the Weed Prosecco.
Garnish with a mint sprig and dehydrated lime wheel.
Pineapple-cucumber shrub:
Chop one cucumber into small chunks and muddle with one cup of granulated sugar. Once you’ve got a liquidy paste, add one chopped up pineapple. Continue to muddle. Then add one cup of apple cider vinegar. Try to muddle most of the pineapple to create the most juice. Let sit in fridge for 1-2 days before use.
Basil syrup:
Combine 3 oz. fresh basil and 1 full store and pour of simple syrup in the blender and blend until smooth.
Garnish:
Mint sprig and dehydrated lime wheel
Glassware:
Tea cup
Cocktail Inspiration:
This drink was inspired from my recent trip to Hawaii. During my time there I was able to visit my boss and his partner who I hadn’t seen in almost a year due to Covid. One night everyone had gotten in the pool to swim but when I dipped my toes in, I thought it was freezing, even though it was 86 degrees. This became a running joke about how I was always cold when I live in the PNW. So this drink is all about inside jokes with your friends on warm summer nights. It’s easy drinkin’, fun and slightly tropical.
Grapes All-Day
Recipe by Jonathan Stanyard
Ingredients:
- 2 oz Weed Cellars Straight Bourbon
- 1 oz Lemon Juice
- ¾ oz Sweet Vermouth
- ½ oz Prosecco-Jasmine-Honey*
- 4 dashes Orange Bitters
- *Frozen Red Grapes to Shake*
Preparation:
Add all the ingredients to a cocktail shaker and add about 12 frozen red grapes. The grapes are the “ice,” so go ahead and give it a nice hard shake! Double strain into an old-fashioned glass with a large cube. Express the orange oils from a peel onto the drink, and garnish with the peel and some grapes.
Prosecco-Jasmine-Honey*
In a small saucepan over medium heat, reduce 160ml of Prosecco to 100ml. Remove from heat and add one heaping teaspoon of Jasmine tea leaves. Steep for 5 minutes, stir in 75 grams of honey, stir to dissolve completely. Strain the tea leaves out, cool completely, and store it in an airtight container in the refrigerator.
Garnish:
Orange Peel + Grapes
Glassware:
Old Fashioned
Cocktail Inspiration:
I wanted to showcase the Weed Cellars Straight Bourbon in a bright and floral summer cocktail. Often this spirit is treated as a Fall and Winter base, but I find it perfect anytime. The Bourbon has flavors baking spices, and toasted brioche, which pair well with the jasmine honey and the fortified wine. I took a very literal approach to the “Don’t Waste This” competition and wanted to create a more sustainable recipe. I cut out shaken with ice and froze some grapes to chill the drink and add some depth. The Prosecco-Jasmine-Honey uses the remainder of a bottle of bubbles that had gone flat; sometimes, you just don’t kill the bottle. I make sure never to waste a thing and always find practical use. I love to use local honey in place of sugar. Since it is local, less waste and better for everyone. Honey also lends a more complex sweetener. Grapes are in and all-around this cocktail, in the vermouth, the prosecco honey, grape “ice,” and the garnish. There was no doubt I was going to call it Grapes All-Day.
Beguiling Mien
Recipe by Jason Holmes
Ingredients:
- 2 oz Weed Cellars Straight Bourbon
- 1/2 oz Lemon juice
- 1/2 oz Honey-Cayenne syrup
- 1/4 oz Medium Bitter Amaro (Luxardo Amaro Abano)
- 2 dashes Worcestershire sauce
- Top with ~ 2 oz club soda
- Garnish with mint sprig, mini bell pepper and grapefruit peel ‘?!’.
Preparation:
Combine Weed Cellars bourbon, lemon juice, honey-cayenne syrup, amaro and Worcestershire sauce in a cocktail shaker over ice. Shake to chill and dilute, approximately 12 seconds. Fine strain into a highball glass over ice. Top with club soda and serve with a straw. Garnish with mint sprig, mini bell pepper and hard-carved grapefruit peel ‘?!’.
* HONEY-CAYENNE SYRUP
Combine equal parts honey and warm water (1 cup each). Stir until honey fully dissolved. Add a few pinches of ground Red Cayenne Pepper, to taste (spice should be palpable on the finish, but well-balanced and not overwhelming.) Store in fridge.
Garnish:
Garnish with mint sprig, mini bell pepper and grapefruit peel ‘?!’.
Glassware:
Highball Glass
Cocktail Inspiration:
Much like Weed Cellars, who utilizes ‘weed’ in their company name to grab attention – this highball is meant to snatch the attention of the consumer, only to deliver the unexpected. Truly beguiling.
While the drink appears light and refreshing, it conceals a remarkable depth of flavor— hints of savory umami and fleeting chili spice. The base of Weed Cellars Straight Bourbon, with its caramel-honey core and undertones of pepper and tobacco, are bolstered by a hot-honey syrup and sparse dashes of Worcestershire sauce— which while surprising, blend seamlessly with the other flavors. Some moderately bitter amaro offers welcomes contrast to the hot honey syrup and rich bourbon notes. Much like the hand-carved grapefruit peel implies— your reaction to sipping this libation might just be ‘?!’, in the best of ways!
Embrace the surprise and keep staring at the ‘Beguiling Mien’.
Strawberry Kiwi Frosé
Recipe by Marie Yoshimizu
Ingredients:
- 5-6 frozen or fresh strawberries
- 1 oz Homemade strawberry-rhubarb liqueur
- ¾ oz Simple syrup
- 1 oz Fresh lemon juice
- 3 oz Weed Rosé
- 1 cup of ice
- Garnish with strawberry and Kiwi slices
Preparation:
Prep the glass with strawberry and kiwi slices.
Blend everything except for garnish in the blender.
Pour it into the glass.
Garnish:
Strawberry and kiwi slices
Glassware:
Red wine glass
Cocktail Inspiration:
I love frozen cocktails for hot summer days. Frosés are so underrated. Besides the frozen margarita and piña colada, it should be the next popular frozen cocktail. It is perfect for the holidays, brunch, bachelorette parties, and more. It is super easy to make because all you have to do is put all the ingredients in the blender and blend it up until there’s no ice cubes and strawberry chunks.
Ruthless Julep
Recipe by Marie Yoshimizu
Ingredients:
- 2 oz Weed Straight Bourbon Whiskey
- 1 sugar cube (or ¾ oz Simple syrup)
- 6-10 Basil leaves to muddle
- Top off with Weed Prosecco
- Garnish with basil leaves
Preparation:
1) Muddle basil leaves and sugar cube (or simple syrup) in the bottom of the julep glass
2) Add Weed Straight Bourbon Whiskey
3) Add crushed ice
4) Stir the ice and all the ingredients inside the glass
5) Top off with Weed Prosecco
6) Add more crushed ice if necessary
7) Garnish with bail leaves
Garnish:
Basil leaves
Glassware:
Julep glass
Cocktail Inspiration:
The name of the cocktail is inspired by Gary Allan’s new album, Ruthless. The song, Waste Of A Whiskey Drink is in this album, so I thought it would be a great name for the cocktail. Mint juleps are the classic cocktail for the Kentucky Derby, and it is a refreshing whiskey cocktail. I replaced the mint with basil, and top it off with Weed Prosecco. We don’t normally see whiskey + Prosecco cocktails, but it worked well in this one! They both brought out the basil aroma and flavor.
Mont Blanc
Recipe by Robert Blakely
Ingredients:
- 1oz Citadelle Gin
- .5oz Domaine de Canton
- .5oz Giffard Peach
- .75oz Lemon Juice
- .5oz Simple Syrup
- 2oz Weed Prosecco
Preparation:
Combine Citadelle, Domaine de Canton, Giffard Peach, lemon juice, and simple syrup into shaking tin.
Shake for 7 seconds.
Strain into Flute glass
Top with Weed Prosecco and garnish.
Garnish:
Expressed lemon peel skewered with candied ginger
Glassware:
Flute
Cocktail Inspiration:
Taking the aspects of a traditional French 75 and fusing it with a peach bellini, I wanted to combine both the French and Italian roots of both drinks into a common ground whilst also adding a note of ginger to help compliment the notes present within the prosecco itself.
The Conundrum
Recipe by Lance Bowman
Ingredients:
- 2oz Weed Cellars Bourbon
- 1.5oz Weed Cellars Prosecco
- .25oz Giffard Grapefruit Liqueur
- 1oz Lemon Juice
- .75oz Green Tea & Thyme Syrup*
- 1 dash Angostura Bitters
Preparation:
Combine all ingredients except prosecco in a shaker tin, add ice and shake. Add prosecco and slowly strain into a chilled coupe glass with a violet sugar half rim, garnish with skewered lemon rosette.
*Green Tea & Thyme Syrup
In a saucepan combine 1 liter 1:1 simple syrup and 5 grams fresh thyme, bring to a boil, reduce heat, and simmer covered for 5 minutes. Remove from heat add 20 grams green tea (about ten standard tea bags if you aren't using looseleaf tea) and let steep for 5 minutes, strain, cool, bottle, label and date.
Garnish:
Lemon Rosette & Violet Sugar Half Rim (crushed violet candies work in a pinch)
Glassware:
Coupe Glass
Cocktail Inspiration:
A little to froo-froo for a whiskey drink for some people? Probably, but not everyone wants to sit outside and pound old fashioneds on a 100 degree summer day. A little to bourbon-y for people who might want a sparkling wine drink? Possibly. But you know what? It's a damn tasty drink even if it is kind of a conundrum. That was my whole goal with this cocktail, making something that doesn't fit the traditional styles of either and makes people think a little outside of the box. As bartenders sometimes we get a little stuck working in the same templates. Sure we might add something here or there, riffing on something to make something "new" or we might go too far and make something that's either impossible to replicate or has way too many touches to ever be remotely practical. So again we find ourself in a a conundrum of trying to make something unique and delicious but also feasible. I wanted to make something big and bold, but at the same time utterly crushable and patio appropriate for summer weather. A generous measure of Weed Cellars bourbon with it's gives it heft, but also adds beautiful apple, vanilla and baking spice notes,Weed Cellars Prosecco for some bubbly effervescence and more beautiful apple notes and a touch of biscuity bubbly love, a little grapefruit liqueur for some brightness, fresh lemon for balance, a pretty effing cool syrup of green tea and thyme that adds some allure, depth and intrigue, and a dash of good old angostura for some baking spice and to glue everything together. Is it the path most people would take? I'm going to guess no, but like I said, it's a damn fine drink, some may say it's a little out there, but i prefer to call it whimsical. But i say run with it, embrace the whimsy, and enjoy the conundrum.
How High? Like 30,000 Feet High
Recipe by Matthew Cormier
Ingredients:
- 1 oz Weed Cellars Straight Bourbon
- 1 oz Hibiscus and Gentian Amaro (LoFi)
- 1 oz Falernum (John D Taylor)
- 1 oz Fresh Lemon Juice
- 2-6 oz Weed Cellars Prosecco (Depending on desired sweetness)
- Edible Flowers
- Lemon wedge
Preparation:
Combine Weed Cellars Straight Bourbon,Hibiscus Amaro,Falernum, and Lemon Juice inside of a wine glass. Fill glass with ice. Top with 2-6oz of Weed Cellars Prosecco (I find 4oz to be perfect for me). Garnish with any fragrant edible flowers or herbs you have available. Pictured I used a marigolds and an orchid. Add lemon wedge.
Garnish:
Orchid, marigold, lemon wedge
Glassware:
Wine glass
Cocktail Inspiration:
After tasting both the Weed Cellars Straight Bourbon and the Weed Cellars Prosecco my mind immediately went to the modern classic “Paper Plane”. Because of the baking spice and smooth sweet finish of the Straight Bourbon and the beautiful citrus notes from the Weed Cellars Prosecco I thought it would be a perfect match. Here is a very easy but deliciously complex and refreshing cocktail. Inspired by the paper plane and Weed Cellars Straight Bourbon and Prosecco I present the summer spritzer version the “How High? 30,000 Feet High”
Out Of The Weeds Sour
Recipe by Annie Llewellyn
Ingredients:
- 1.75oz Weed Cellars Bourbon
- 0.75oz smokey honey poblano syrup**
- 0.5oz lemon juice
- 0.75oz aquafaba
- 2 dashes citrus bitters
- 5-6 slices of brûlée peaches***
Preparation:
***First, add some demerara sugar to 5-6 peach slices. Brûlée until Golden brown with a slight toasty look to them.
Once cooled, add brûlée peaches to a cocktail shaker and muddle for 15-20 seconds.
Then, in the same cocktail shaker add 1.75oz Weed Cellars Bourbon, 0.75oz smokey honey poblano syrup, 0.5oz lemon juice, 2 dashes citrus bitters, and aquafaba. Shake all ingredients without ice (dry shake) for 30-45 seconds. Add ice then shake for an additional 30-45 seconds. Double strain into a coupe glass. Garnish with brûlée peaches.
Honey Poblano Syrup:
-1 poblano
-1/2cup honey
-1/2 cup water
First grill/char the poblano.
In a pot on low heat, combine honey and water until water is dissolved. Add the charred poblano. Cook on low heat for about 15-20 mins. Remove from heat. Strain out poblanos into an air tight container once the syrup has cooled.
Garnish:
Brûlée peaches
Glassware:
Coupe Glass
Cocktail Inspiration:
The term “in the weeds” is used to describe the busiest part of the night in the service industry. It’s usually a hectic moment when everything hits the fan. You buckle down and push hard through it with the team.
I decided to name my cocktail the Out Of The Weeds Sour in honor of that special moment after a crazy shift. When you finally can sit back and sip something delicious after a long nights work. That’s what The Out Of The Weeds Sour embodies and I crafted it in honor of all my service industry family. Cheers!
Three fingers deep
Recipe by keith fox
Ingredients:
- Weed bourbon 1.25oz
- Cynar 1oz
- Gran Classico1oz
- Cherry wood (for smoking)
Preparation:
Stirr all ingredients together for 30 seconds,
Pour into small bottle then smoke with the cherry wood using a smoking gun
Garnish:
Orange twist
Glassware:
Double old fashioned plus a small glass bottle to contain the smoke
Cocktail Inspiration:
Negronis have always been my favorite drink until I learned about the boulevardier. I have come to realize that using just sweet vermouth and Campari gets a little old so I started working with other liquors to find my perfect cocktail, And with the addition of cherry smoke I think I’ve done it plus this cocktail allows the guest to control the smoky ness of the cocktail depending on how long you leave it smoking. I love drinks that change over time and allows people to experiment with there cocktail (sry about all the stuff in the background I of the photo it was a busy night)
San Diego sunrise
Recipe by Nicki Petry
Ingredients:
- 1.5oz Weed cellars Straight Bourbon
- 0.75oz orgeat
- 0.5oz velvet falernum
- 0.5 pineapple juice
- Cinnamon sticks
- Edible orchid
Preparation:
In shaker tin combine all ingredients including one cinnamon stick. Shake vigorously, double strain into Nick and Nora glass.
Garnish:
Cinnamon dust, and edible orchid
Glassware:
Nick and Nora
Cocktail Inspiration:
This cocktail was meant to represent Gary Allen’s California upbringing. We all started somewhere but Texas stole our hearts
Strawberry Fields (is anywhere you want to go. – John Lennon)
Recipe by Lauren Pellecchia
Ingredients:
- 1.5 oz Weed Straight Bourbon Whiskey
- 2-3 Strawberries, washed, stemmed, and sliced
- .5 oz Chamomile-Honey Simple
- .25 oz Lemon Juice
- 2-3 dashes Toasted Almond Bitters
- 1-2 dashes Peach Bitters
- 1 Egg White
Preparation:
In a shaker tin add Strawberries, and muddle. Add Weed Straight Bourbon Whiskey, Chamomile-Honey Simple*, Lemon Juice, Toasted Almond Bitters, Peach Bitters. And Egg White. Dry shake for about 15 seconds. Add ice and shake again for 12-15 seconds. Double strain into a coupe, rimmed with toasted almond cinnamon graham cracker crumbs**. Garnish with strawberry powder*** and chamomile flowers.
*Chamomile-Honey Simple – In a heat proof container combine 2 oz of Honey with 6 oz of near-boiling water. Once Honey has dissolved, add I high quality sachet of Chamomile Tea. Cover and allow to steep undisturbed for 8 minutes. Remove sachet, gently pressing on sachet to release excess liquid. Allow to cool, then store in a sealable container in the refrigerator until ready for use.
**In a food processor combine 2 Cinnamon Graham Cracker sheets and about 15 roasted Almonds. Pulse until it reaches a consistency similar to that of brown sugar. Rim glass with honey, and roll rim in graham-almond crumbs. Allow to firm up by leaving glass upside down in crumbs for as long as possible
*** In a bowl or bag crush ½ cup of freeze-dried strawberries. Sift through a mesh strainer, separating larger particles from powder. Discard large pieces, store powder in a dry container until ready for use.
Garnish:
Cinnamon Graham Cracker and Almond rim, with Powdered Strawberries and Chamomile Flowers
Glassware:
Coupe
Cocktail Inspiration:
It’s a fact that taste, scent, emotion, and memory are deeply intertwined. Strawberries- I’m immediately transported back in time. Going picking and eating them straight off the bush. Helping my mom make jam in a hot, humid kitchen, with the sweet smell of the berries permeating the air. But, for this cocktail I wanted to reconstruct my favorite Strawberry Crumble. I first remember making it with my grandmother, then with my mom. And even when I follow the recipe exactly, my crumble never tastes as good as when my mom makes it. The crunchy, cinnamon-y, nutty crumb, with the almost-too-sweet sliced strawberries… this is where I want to go whenever I’m feeling sad or when I need a boost of happiness in my life.
The Best Part of Waking Up
Recipe by Lauren Pellecchia
Ingredients:
- 2 oz Weed Straight Bourbon Whiskey- infused with Coffee*
- ½ tbsp Dark Brown Sugar
- .75 oz Amaretto
- 1-2 dashes Molasses Bitters
- 1-2 dashes Cinnamon Bitters
- .25 oz Weed Straight Bourbon Whiskey
- 2-3 dashes Toasted Almond Bitters
- 1.5 oz Heavy Whipping Cream
Preparation:
In a collins glass filled with ice, add coffee infused Weed Straight Bourbon Whiskey, Amaretto, Molasses Bitters, and Cinnamon Bitters. Stir briskly to combine and chill. In a small mixing glass, combine well chilled Heavy Cream, Weed Straight Bourbon Whiskey, and Toasted Almond Bitters. Using a hand frother, froth until volume has almost doubled (similar effect can be achieved by dry shaking ingredients). Gently pour over the back of a spoon to top the cocktail.
*Coffee Infused Weed Straight Bourbon Whiskey – In a non-reactive container combine 2oz of Weed Bourbon with .2 grams of whole Coffee Beans (preferably a lighter roast, Ethiopian blend), and a scant ½ tbsp of Dark Brown Sugar. Stir to fully incorporate. Cover and allow to sit at room temperature, out of direct sunlight, for 12 hours. Remove coffee beans, and store sealed in a cool place until ready for use.
Garnish:
Coffee Beans
Glassware:
Collins
Cocktail Inspiration:
One of my biggest take-aways from the madness that was 2020 – It’s never too early for bourbon.
• Early morning Zoom meeting with the landlord? Bourbon.
• Waking up early to get in the phone queue to talk to a human being at the unemployment office? Bourbon.
• Filling out Grant and Loan applications? Bourbon.
• Starting a new home improvement project? Bourbon.
• Rewatching your favorite tv shows? Bourbon.
I love coffee. Hot. Cold. Espresso. Nitro. I love coffee. I wish I could go back in time and share this cocktail with my 2020-self. A perfect blend of bourbon and coffee. A little sweet, a little nutty, a little boozy, all topped with a bourbon spiked cloud of whipped cream.
Grey Skied Morning
Recipe by Nicki Petry
Ingredients:
- 1.5oz Weed Cellars Straight Bourbon
- .75oz Averna amaro
- .5oz Benedictine
- Orange bitters
- Orange zest
Preparation:
In a mixing glass combine bitters, Weed Cellars Straight Bourbon, Averna, and Benedictine. Fill with ice and stir to achieve proper dilution. Strain into double old fashioned glass with fat ice cube. Zest orange peel and enjoy.
Garnish:
Orange zest and peel
Glassware:
Double old fashioned glass
Cocktail Inspiration:
Taken from one of Gary Allen’s songs come a grey skied morning, as it’s he best I ever had.
Wild, Sweet, Summer, Heat
Recipe by Lauren Pellecchia
Ingredients:
- 5 oz Weed Cellars Prosecco
- .75 oz Peach and Apricot Infused Amaretto*
- .5 oz Lemon and Orange Shrub**
- .5 oz Tazo Wild Sweet Orange Tea***
Preparation:
In a mixing glass with 2 large ice cubes add Infused Amaretto, Shrub, and Tea. Stir briskly to combine. Strain into a champagne flute. Top with Weed Cellars Prosecco. Garnish with a bruleed Apricot.
*In a large mason jar combine 2 peaches (sliced, skin on and stone removed), with 6 apricots (halved and stone removed. Fill jar to within 1” of top, and secure lid. Allow to sit in the refrigerate for a minimum of 4 days, shaking jar 2-3 times per day. Separate liquid from fruit, and store liquid in the refrigerator until ready to use.
** In a mason jar combine 1 lemon and ½ Naval Orange, both sliced in ¼” thick rounds and cut into halfmoons if needed to fit into container. Add ¾ cup of Champagne Vinegar and ¾ cup of granulated sugar. Secure lid and shake to combine. Place in the refrigerator for at least 3 days (5 days is even better), shaking container 2-3 times per day. Strain out liquid and store refrigerated in a sealed container until ready for use.
*** Steep 1 sachet of Tazo Wild Sweet Orange Tea in 6 ounces of near boiling water for 6 minutes. Gently press on sachet to extract liquid before discarding or save to repurpose. Allow to cool, store in the refrigerator until ready to use.
Garnish:
Bruleed Apricot
Glassware:
Flute
Cocktail Inspiration:
I wish I could give you a well thought out inspiration story- something clever, that pulls at your heartstring.
But I can’t. Not for this one.
This cocktail was a happy accident. A kitchen sink style creation. This was a result of my need to clear out my refrigerator and use up the last bits of a several different concoctions. I had my counter lined with shrubs, infusions, teas – and my brain went into overdrive. A series of rapid-fire ideas, a flurry of “what ifs”, and an eruption of “it could work”s.
Once the dust settled, I was left with this beauty. A sweet, tart, fruity, sparkling accident.
Ruin Your Favorite Song
Recipe by Lauren Pellecchia
Ingredients:
- 1.5 oz Weed Straight Bourbon Whiskey
- 2 small scoops Vanilla Ice Cream (about 3 ounces total)
- .5 oz Frangelico
- 2-3 dashes Cherry Bitters
- 1 bar spoon Luxardo Cherry Syrup
- 3 oz Coca-Cola
Preparation:
In a Collins glass place scoop of high-quality Vanilla Ice Cream (I prefer Graeters). Weed Straight Bourbon, Frangelico, and Chocolate Bitters. Slowly top with Coka-Cola, stir gently to combine. Serve with a paper straw.
Rim glass with chocolate fudge sauce and roll in crushed potato chips, chill until ready to serve.
Garnish:
Chocolate fudge and Potato Chip rim
Glassware:
Collins
Cocktail Inspiration:
Inspired by Gary Allan’s song “Waste of a Whiskey Drink,” I started to think about my past relationships and how I dealt with their endings… curling up on the couch (in my softest, most comfortable sweats) to binge my favorite movies, ‘singing’ (screaming) along with my breakup playlist (with my hair thrown up in a messy bun, while applying a detoxifying face mask), and (over)indulging on my favorite junk food -
Bourbon – check
Chocolate – check
Ice Cream - check
Potato Chips – check
Songs About Rain
Recipe by Marlowe Johnson
Ingredients:
- 1.5oz Suze Gentian
- .5oz Apricot Liqueur (Giffards or Combier)
- .25oz demerara 2:1 syrup
- .125oz lime acid
- Pinch of salt
- Top with 2oz Weed Cellars Prosecco.
Preparation:
For demerara: Combine 500g demerara and 250g water in a pot over low heat and whisk to combine until melted.
For lime acid: Combine 5.1g citric acid, 2.8g malic acid, and 4oz water. Stir to dissolve.
Garnish:
Lemon twist
Glassware:
Collins
Cocktail Inspiration:
A bittersweet, earthy highball inspired by petrichor -- the smell of freshly fallen rain. Meant to be enjoyed by one's self, thinking about someone or something you miss.
Forever and a Day
Recipe by Marlowe Johnson
Ingredients:
- 2oz Weed 91 Proof Straight Bourbon Whiskey
- .25oz Clear Creek Douglas Fir Eau de Vie
- .25oz chai tea syrup
- 5 dashes Angostura Bitters
- Pinch of salt
Preparation:
Combine chai tea with boiling water 5 parts water to 1 part tea and let steep for 3-4 minutes. Strain and combine with equal weight sugar and whisk until dissolved.
Garnish:
Orange twist and dried rose
Glassware:
Old Fashioned Glass
Cocktail Inspiration:
Smoke, spice, and pine. An Old Fashioned for a long day -- a long time. Full of brooding reminiscence and hope for the day to follow.
Valley Summer
Recipe by Crystal Welch
Ingredients:
- 1 oz yuzu liquor
- 1 oz amontillado sherry
- 1 oz dry gin
- Small barspoon orange blossom water
- Orange bitters
- Weed Cellars Prosecco
- Ice
- Basil sprig
- Swap the champagne for prosecco
Preparation:
In a mixing glass put the yuzu liquor, amontillado sherry, gin, orange blossom water, and orange bitters with ice and stir to chill. Pour into a mixing glass and top with ice and Weed Cellar Prosecco. Garnish with basil sprig.
Garnish:
Basil sprig
Glassware:
Champagne
Cocktail Inspiration:
I wanted something light, refreshing, and something that reminded me of home.
Ignorance is Bliss
Recipe by Crystal Welch
Ingredients:
- 2 oz Weed Straight Bourbon Whiskey
- .5 oz cassis de Dijon liquor
- .5 oz Triple Sec
- 1 sugar cube
- 2 dashes cocoa bitters
Preparation:
Mix all ingredients in a mixing glass with ice. Stir to dissolve sugar cube and chill. Strain into a Nick and Nora glass, garnish with 3 maraschino cherries.
Garnish:
3 maraschino cherries.
Glassware:
Nick and Nora
Cocktail Inspiration:
Something sweet and berries. It would be a waste to let this drink pass you by.
Mary’s weed Pineapple Cellars
Recipe by Jorge Cherriz
Ingredients:
- 1oz weed staring bourbon
- 1oz four grainMary’s four grain
- .75 oz roasted pineapple Rosemary syrup
- .75 oz pineapple juice
- .5 oz lemon juice
- Top Witt weed cellars rose Prosecco
Preparation:
All the ingredients in a shaker
Strain
Pour over a big ice cube
Top with Prosecco
Garnish:
Pineapple leaves
Glassware:
Rock glass
Cocktail Inspiration:
The combination of two bourbons and tropical flavor with a touch is Prosecco is the perfect summer drink in Florida
Happy-Nest
Recipe by Cesar Diaz
Ingredients:
- 1 oz Weed Straight Bourbon Whiskey
- 1 oz Lemon
- 3/4 oz Bittersweet Italian Aperitive
- 1/2 oz Simple syrup
- Top it off with Weed Prosecco Rose
- 2 dashes Lavender bitters
Preparation:
Add all ingredients in a cocktail shaker but the prosecco. Double strain into a rock glass with fresh ice. Top it off with Weed Cellars Prosecco Rose
Garnish:
Citrus Peel on Spiral
Glassware:
Fancy Old Fashioned on a based
Cocktail Inspiration:
During the hard times we were looking for our comfort zone, our special place, and being with our special people. Where is that safe place? Our nest, our special place is where nothing and nobody can't bother us, that place is our "Happy-Nest"! what better place to enjoy with our favorite cocktail. Pursuing "Happy-Nest" is a life mission and a touch of Weed in our libations will help to to find our path
Crying wolf Back at the bar
Recipe by Steven Hirschauer
Ingredients:
- 1.0oz Weed whiskey bourbon
- 1.0z Japanese dry gin (135 east gin used)
- 0.5oz Ginger liqueur (1882 gingembre used)
- 0.5oz Lime juice
- 2 dashes Peychauds bitters
- 2 dashes chipotle cacao bitters (used bittercube)
- 3oz ginger beer (cock n bull used)
- Mint sprig
- Over ice
Preparation:
Combine bourbon, gin, ginger liqueur, lime, bitters in shaker. Shake and strain over ice. Garnish with mint sprig. Used oversize square rocks glass instead of Collins, and guitar/drum stick serving options.
Garnish:
Mint sprig
Glassware:
Square override old fashioned glass
Cocktail Inspiration:
Inspired by the music video at the crying wolf bar and a suffering country music star. Set down that 7 and 7 and suffer correctly while you're crying wolf at the crying wolf. That's a waste of a whiskey drink. A little sour, a little spicy, cold hearted and yet refreshing. Cure last nights waste of a whiskey drink crying wolf Back at the bar.
Grows, like a...
Recipe by Lauren Pellecchia
Ingredients:
- 5 oz Weed Cellars Prosecco
- 3 – 1oz Scoops of Raspberry Sorbet
- .5 oz Rosemary Simple
- .25 oz Lemon Juice
- 2-3 drops Lavender Water
Preparation:
In a mixing glass combine Rosemary Simple*, Lemon Juice, and Lavender Water. Stir to combine. Place Raspberry Sorbet in a wine glass. Add Rosemary, Lemon, Lavender mixture. Top with well chilled Weed Cellars Prosecco. Serve with a straw and a spoon. Garnish with Lemon Peel, Rosemary, and Lavender.
*Rosemary Simple – In a pot combine 1 cup water and ½ cup Honey. Bring to a boil, stirring occasionally. Once Honey is fully dissolved add 3-4 Sprigs of Rosemary and 1/8 tsp Kosher Salt, stir. Cover and remove from heat. Allow to steep until cooled to room temperature. Remove Rosemary and transfer syrup to a sealable container, refrigerate until ready to use.
Garnish:
Lemon peel, lavender and rosemary sprig
Glassware:
Stemless Flute
Cocktail Inspiration:
Like many of us in the past year, I started a garnish garden. It’s nothing too impressive, just a mismatched assortment of flower pots filled with herbs and edible flowers. It takes up a sunny corner of my porch, next to a little pond. It’s the perfect place to sit with cocktail and a book, to soak up the sunshine, while an intoxicating blend of aromas fill the air- Lavender, Rosemary, Basil, and Mint- just to name a few.
This cocktail is a celebration of those perfect, lazy summer afternoons – and what’s a celebration without a glass of something sparkling? A scoop or two of sorbet to keep you cool. And some garden-fresh aromatics to bring it all the life.
It Ain't the whiskey
Recipe by Steven Hirschauer
Ingredients:
- 1.0oz Weed whiskey bourbon
- 1.0z Japanese dry gin (135 east gin used)
- 0.5oz Ginger liqueur (1882 gingembre used)
- 0.5oz Lime juice
- 2 dashes Peychauds bitters
- 2 dashes chipotle cacao bitters (used bittercube)
- 3oz of weed cellars prosecco (blue/dry)
- Mint sprig
- Over ice
Preparation:
Combine bourbon, gin, ginger liqueur, lime, bitters in shaker. Shake and strain over ice. Top with 3oz of weed cellars prosecco. Garnish with mint sprig. Used old style beer/Champagne glass instead of a flute and guitar/drum stick serving options.
Garnish:
Mint sprig
Glassware:
Flared beer/sparkling glass
Cocktail Inspiration:
It ain't the whiskey. With the prosecco taking center stage, this ones refreshing and bubbly, but still for that waste of a whiskey drink suffering soul to sip and refresh with. Looking up at the planes, setting down that seven and seven, or with nothing on but the radio. Enjoy it back at the bar, and follow-up with crying wolf. This isn't a waste of a whiskey drink.
Bourbon Root Beer Ecstasy
Recipe by Lesa Wardrip
Ingredients:
- Weed Straight Bourbon Whiskey
- A&W Root Beer
Preparation:
Chill the Root Beer
Pour Weed Bourbon into a glass
Add a shot of Root Beer
Garnish:
None
Glassware:
Kentucky Bourbon Trail glass
Cocktail Inspiration:
I wanted to add a bit of sweetness to the bourbon to give it a caramel flavor.
B.L.T. (Bourbon. Loves. Tomatoes.)
Recipe by Lauren Pellecchia
Ingredients:
- 1.5 oz Weed Straight Bourbon Whiskey
- 2 oz Tomato Water
- 1 pinch Celery Salt
- 2-3 dashes Creole Bitters
- 2 dashes Lemon Bitters
Preparation:
In a mixing glass filled with ice combine Weed Straight Bourbon, Tomato Water*, Celery Salt, Creole and Lemon Bitters. Stir briskly to combine. Pour into a martini glass rimmed with everything but the bagel seasoning.
Tomato Water- Wash 1 pound of assorted tomatoes. Slit the skins in an “X” at the top and bottom, and working in small batches, place in boiling water for 30-45 seconds. Remove to an ice bath to cool. Remove from ice bath, gently pat dry. Remove skins, reserving to make tomato salt. Place tomatoes in a food processer and pulse until almost smooth. Line a strainer with 1 layer of cheesecloth and place over a large glass bowl. Pour tomato mixture into lined strainer and allow to sit undisturbed in the refrigerator for at least 12 hours. Discard or repurpose solids. Store liquid in a sealable container in the refrigerator until ready for use.
Garnish:
Everything but the bagel rim, adhered with a light smear of honey.
Glassware:
Modern martini
Cocktail Inspiration:
Bloody Mary’s lighter cousin. Inspired by my love of the flavor profile and my extreme dislike of the texture of a traditional Bloody. I love farm fresh, right off the vine tomatoes. That explosion of flavor, those sweet, tangy, tart juices running down your hands, or being soaked into the bread of a BLT – those are the flavors I wanted to capture. The Weed Straight Bourbon imparts a rich, silky mouthfeel, and a smoky, peppery flavor profile. The Tomato Water packs a flavor punch, and the Creole and Lemon Bitters give it a little more intrigue. This is a perfect savory all day sipper.
The Billboard
Recipe by Carlos E. Cuarta
Ingredients:
- 2 oz. WEED Bourbon Whiskey
- ¾ oz. Citrus Juices Blend (lemon-lime-mandarin-grapefruit)
- ½ oz. Passion Fruit Puree
- 3 Dashes Angostura Aromatic Bitters
- 2 Dashes Bitter Truth Decanter Bitters
- 1/3 Simple syrup
Preparation:
Add all the ingredients in a cocktail shaker, ice the tin and shake vigorously. Strain in a highball glass filled with crushed ice.
Top the cocktail with the grapefruit, cherry and thyme sprig.
Garnish:
Grapefruit ½ wheel, sprig of thyme and cherry
Glassware:
Highball
Cocktail Inspiration:
Bourbon whiskey owns a corner of my heart since we meet. We became good friends instantly, I love to show his big potencial and I always try to show how good is if for TROPICALcocktails, thing that not many people knows until they try it
Texas Crusta
Recipe by belinda lara
Ingredients:
- weed bourbon
- lemon juice
- clove and star anise syrup
- angustora bitters
- black walnut bitters
- weed prosecco
Preparation:
prepare syrup by infusing with star anise and clove. Rim entire top of glass with a thick sugar coating. Peal a large thick orange rind for the garnish. mix all ingredients except for bubbly in mixing glass and double strain over crushed ice. Pour prosecco to fill glass. Orange rind should be sticking a little our of glass for aroma.
Garnish:
sugar rim and orangle peel
Glassware:
wine glass
Cocktail Inspiration:
I was inspired by the traditional brandy crusta cocktail/"not so easy old fashioned". I also added prosecco as a floater being inspired by the french 95. The star anise and clove syrup blend so well with weed bourbon and so does the black walnut bitters. All flavours really bring out the pepper and spice from the bourbon. I loved adding the oversized orange garnish to enhance the fruit flavors of the bourbon and the thick sugar rim allows tasters to add more sweetness by preference.
Rose "the texas way"
Recipe by belinda lara
Ingredients:
- weed bourbon
- strawberry basil syrup
- grapefruit juice
- rose sparkling
Preparation:
prep strawberry and basil syrup. mix all ingredients execpt for rose in mixing glass with ice. strain into wine glass. Top off with rose sparkling wine.
Garnish:
skewered strawberry slices and basil leaf
Glassware:
wine glass
Cocktail Inspiration:
This cocktail was inspired by a french 75, but subsituting a weed bourbon instead of gin. I used grapefruit juice to bring out the flavor in the rose. Instead of regular simple syrup I used a strawberry and basil infused syrup. Then I topped off the cocktail with weed rose instead of champagne.
She’s Old Fashioned With A Sparkle
Recipe by Tara Jagodzinski
Ingredients:
- 2oz Weed Bourbon Whiskey
- 0.25oz Black Truffle Honey
- 4 Dashes Angostura Cocoa
- 2oz Weed Cellars Prosecco
Preparation:
In a mixing glass combine Weed Bourbon Whiskey, Bitters and Truffle Honey. Mix with ice until properly diluted then strain into a stemmed glass. Top with Weed Prosecco and garnish.
Garnish:
Black Truffle Shavings
Glassware:
Coupe
Cocktail Inspiration:
I wanted to create a cocktail that complimented the beautiful amber color of the Bourbon but also really played up the clove, tobacco and caramel honey flavors. Adding a slight savory note really rounded out this drink making it delicious.
Fate And Forever
Recipe by Tara Jagodzinski
Ingredients:
- 1.5oz Remy Martin Cognac
- 0.5oz Lime
- 0.5oz Ginger Plum Syrup
- 2oz Weed Sparkling Rose
Preparation:
In a shaker tin combine Cognac, lime juice and ginger plum syrup. Shake until properly diluted then double strain into a stemmed glass. Top with Weed Rose and garnish.
Ginger Plum Syrup
1 Cup Fresh Ginger Juice
1 Cup Demerara Sugar
2 Fresh Plums Sliced
Let all the ingredients simmer for 30 min until sugar is completely dissolved.
Garnish:
Plum Rose
Glassware:
Nick And Nora
Cocktail Inspiration:
This cocktail was inspired by the Weed Rose. Rose always makes me think romance but I wanted to add something that made that Rose...more risqué, spicy, juicy. A flavor profile that hits your palette and leaves you wanting more. Light but touches your core making you want more.
Summer Smash
Recipe by Antonio Gonzales
Ingredients:
- 1.5 oz Weed Cellars Bourbon
- 1 oz Yuzu juice
- .5 oz heavy cucumber syrup*
- 1.5 oz watermelon juice
- 8 mint leaves
- 2 jalapeno coins
- 1.5 oz Weed Cellars Sparkling Rosé
Preparation:
* heavy cucumber syrup= 4 cups white sugar 2 cups hot water, 2 peeled large cucumbers. Put everything in a blender and blend for about 30 sec. Strain and store in a cool place for up to 4 days.
Put everything except the sparkling rose and a mixing tin with ice and shake for about 8 seconds. Strain into a fresh double old fashioned glass with crushed ice and top with sparkling rose garnish with a mint sprig.
Garnish:
Mint sprigs
Glassware:
Double old fashioned
Cocktail Inspiration:
I wanted to create a drink that anybody could make in their homes or bar that would capture the feelings and lifestyles that we have here in southern california. I believe I did just that by creating a bright flavorful balance cocktail that no matter where you are or time of year when drinking it you'll feel like you're on vacation here in Southern California
Leroy Brown
Recipe by ernesto garcia
Ingredients:
- 1.5 jiggers of weed whiskey
- 1.0 jiggers of triple sec
- 0.5 jiggers of lemonade
- dash of grenadine
- 3.0 jiggers of pine juice
- 3.0 jiggers of orange juice
Preparation:
put ice on poco loco glass and fill up the alcohol first the all the juices and stir then put adash of grenadine to top
Garnish:
sliced of orange half wheel with a cut of pine leaf with fresh mint leaf or any available fruits
Glassware:
poco loco glass
Cocktail Inspiration:
i was working at the beach side and i feel the fresh air with small waves of the sea while i heard the song Leroy Brown and its where i create a cocktail i name it leroy brown
Baked in Paradise
Recipe by Troy Del Grosso
Ingredients:
- 1.5oz Weed Cellars Straight Bourbon
- .75 Plantation Stiggins Fancy Pineapple Rum
- .75 Lemon/Orange Oleo Saccharum
- .5oz Lime Juice
- .25oz Marie Brizard Triple Sec
- 2 dashes Angostura Bitters
- 2 dashes Bittercube Cherry Bark Vanilla Bitters
Preparation:
Build all ingredients in a shaker, shake hard for 10-15 seconds, pour over pebbled ice in Collins glass, garnish with dehydrated lemon, dehydrated Orange and a bundle of mint
Garnish:
Dehydrated lemon, Dehyrdated orange, bundle of mint
Glassware:
Collins glass/tiki glass
Cocktail Inspiration:
I really enjoy bourbon and enjoy this bourbon a lot, but wanted to go a different route then my usual spirit forward cocktail. The fresh apple and spices I got from this whiskey made me want to go a bit of a tiki route which in my opinion worked out great. It’s a fantastic summer cocktail and it worked really well with this bourbon. Cheers!
WOLF MOON
Recipe by Trinh Quan Huy-Philip
Ingredients:
- 1.5 oz. Weed Straight Bourbon
- 0.75 oz. Select Aperitivo
- 0.5 oz. Carrot juice
- 0.5 oz. Lemon juice
- 0.75 oz. Golden Wolf syrup*
- Top up with Weed Cellars Prosecco Rose (1.5 oz)
- Misty with Lagavulin 16 yrs
Preparation:
Add all the ingredients (excepts the sparkling wine) into a shaker with ice and shake well. Strain into a rocks glass with ice and top up with Prosecco Rose. Garnish with sprig of mints, lemon zest and blackberry then misty with Lagavulin 16 yrs on top.
*Golden Wolf Syrup: add 1 tbsp. of fresh ground black pepper to small saucepan. Toast until fragrant then add 2 cups of (1:1) Honey syrup with a shot of ginger juice. Turn off heat and let it cool to room temperature, fine strain and ready to use.
Garnish:
Sprig of mints, lemon zest & a blackberry
Glassware:
Rocks
Cocktail Inspiration:
When someone asking why Gary Allan wrote waste of a whiskey drink, I believe although his fans have been waiting nearly eight years for a new album, “Waste of a Whiskey Drink” shows us the country singer’s still got it. “When I think ’country music,’ I think a smoky bar with a glass of whiskey, and somebody playing heartbreak songs,” GA says. The drink was inspired by a combination between a country singer worked as a bartender, just like the Wolf Moon. In the month of January, full moon is often called the Wolf Moon, according to the Old Farmer's Almanac, which may date back to Native American tribes and early Colonial times when wolves would howl outside villages and that's how he is.
The Front Porch
Recipe by Scott Wenger
Ingredients:
- 2oz Weed Bourbon
- 3/4oz Weed Cellars Prosecco syrup
- 1oz Peach infused Iced Tea
- .5oz Fresh Lemon Juice
- 4-5 Large Mint Sprigs
Preparation:
Muddle the mint sprigs with the Prosecco syrup, add the rest of the ingredients and shake vigorously. Strain over fresh ice
Prosecco Syrup - Pour 1 bottle Weed Cellars Prosecco into sauce pan with 1 cup raw Demerara sugar and reduce until approximately 1/4 of the liquid is left
Peach Infused Iced Tea - Peel and cut into medium sized cubes 4 peaches. Put in a saucepan with 8 cups water and bring to a rolling boil for 15 min. Take off the heat and let steep minimum 4 hours. Strain and use this liquid to steep tea bags in
Garnish:
Fresh Mint Sprig, dehydrated pineapple and Filthy Cherry flag
Glassware:
Double Rocks Glass
Cocktail Inspiration:
I grew up in a small town in Virginia, so whenever I think of bourbon, I think of sitting on the front porch with my friends, listening to country music and solving all of the world’s problems over a few sweet Iced Teas with lemon that we would fix up with a cpl sprigs of mint that grew pretty much everywhere around our house, and, of course, a healthy jigger of bourbon!
What I hope to accomplish with this cocktail, which I lovingly call “The Front Porch” is to use the same ingredients to recreate that feeling and those emotions.
When I tasted Weed Cellars Bourbon, a tobacco like sweetness is the first thing I noticed. But as it lingered on my palate, I noticed lovely stone fruit notes, specifically peaches. Not a mile from my house was a farm that had acres of peach trees, so that really hit home. The high corn bill in the mash of Weed Cellars Bourbon was very important to me as well, as corn is the #1 crop where I grew up. I also really appreciated the versatility of Weed Cellars producing not only spirits, but beer and wine as well. I wanted to incorporate this into the cocktail, so I used the Prosecco to make a syrup to sweeten it with instead of just a simple syrup
ESCARPMENT
Recipe by Trinh Quan Huy-Philip
Ingredients:
- 1.5 oz. Weed Straight Bourbon
- 0.5 oz. Campari
- 0.5 oz. Fonseca Bin 27
- 0.5 oz. Luxardo Cherry Sangue Morlacco Liqueur
- 0.75 oz. Lemon juice
Preparation:
Add all the ingredients into a shaker and shake with ice. Strain into a cocktail glass with an ice block. Garnish with dehydrated orange wheel and sprig of parsley.
Garnish:
Sprig of parsley & an orange wheel
Glassware:
Cocktail Glass (Libbey Speakeasy)
Cocktail Inspiration:
Escarpment is just a part of life to pass through at the end of day and I think the country music legend, Gary Allan did it. So whenever you sip Weed Straight Bourbon, please don't "Waste of a Whiskey Drink" because it's not just a drink, it's a taste of the true experience in your lifetime.
Flower From the Vine
Recipe by Javier Ramirez-Fonseca
Ingredients:
- 1.5 oz The real McCoy 3 year
- 1 oz of Hibiscus syrup
- .75 lemon juice
- .25 Fernet Branca
- Topped with Weed Cellar Italian sparkling Rose
Preparation:
For hibiscus syrup you’ll need a
1 lbs of water
1 lbs of sugar
2 oz hibiscuses flowers
Heat water and sugar together and had the flower till simmer and let it cool down and double strain out
The cocktail is easy to make add all ingredients into shaker tin and shake for 20 seconds and double starin in to coupe glass and garnish and topped off with the sparkling wine
Garnish:
Expressed lemon on topped and wrapped in a bouquet of mint pinned to the side of the coupe glass
Glassware:
Coupe glass
Cocktail Inspiration:
The rose had notes of berries and it goes well with hibiscus. The fernet is to had a hint of freshness and smell of summer time
CLOUDY NIGHT
Recipe by Trinh Quan Huy-Philip
Ingredients:
- 1 oz. Weed Straight Bourbon
- 1 oz. Fernet Branca
- 1 oz. Baileys
- 1 oz. Kahlua
Preparation:
Add all the ingredients into a shaker and shake well with ice. Strain into a cocktail glass with an ice block. Grated nutmeg on top and garnish with a mint leaf.
Garnish:
Grated nutmeg & Mint leaf
Glassware:
Cocktail glass
Cocktail Inspiration:
For some people, bartending can be a terrific job and great fit, while for others, it can be a huge mistake. Many people go into bartending thinking that it’s a really easy job and that they'll just be hanging out at the bar all day. While it’s true that it’s a social job with a lot of fun aspects, it’s also hard work, both mentally and physically. Seriously. You'll be on your feet all day, you'll be dealing with a lot of people who all want your attention, and you'll constantly be on the go. When bars get busy, bartending becomes stressful. The ability to multitask without forgetting things is a must. A good bartending gig can earn you a lot of money, but you’re by no means guaranteed a steady income. Much of a bartender's income comes from their tips, so the shifts you're given and the customers that happen to come in while you're working can greatly impact how much you actually earn. Weather, the changing of the seasons, and sheer luck make it difficult to rely on your paycheck. At the end of the day, you will realize that definitely you will have some days walk back home with an empty pocket or less than the money you expected and it doesn't easy as it looks like. So, don't just let the Cloudy Night in front of your face, be passion and love on what you do then definitely you will get what you paid for. And this drink happened by an accident after you had a few Old-Fashioned followed by Fernet shots at the night and end it up with an iced coffee with cream on the early morning to keep you moving forward.
Honeysuckle days and firefly nights
Recipe by Kelley Fitzsimonds
Ingredients:
- Weed cellars prosecco 4oz
- Fresh meyer lemon juice 1/2oz
- Honeysuckle vodka 1oz
- Chestnut syrup 1/4oz
Preparation:
For the chestnut syrup take 12 fresh chestnuts , score and roast them. While still warm, shell them and rough chop. Bring to a simmer in a sauce pan with 11/2 cups of water a d add 11/2 cups of demerara sugar. Simmer until dissolved and fine strain.
For the cocktail, chill your glass
Combine honeysuckle vodka with lemon juice a d cooled chestnut syrup in your mixing tin and briefly shake with ice. Strain into your CHILLED coupe a d top with Weed Cellars prosecco and garnish.
Garnish:
A nice long lemon peel studded with fresh honeysuckle
Glassware:
Hollow stem champagne coupe
Cocktail Inspiration:
When I first smelled the Weed cellars prosecco the first thing that hit me was the honeysuckle notes, a wave of nostalgia washed over me, bringing me back to a simpler time of summer vacations and care free days and nights. I did not want to over power the prosecco in any way so I used complimentary flavors. Honeysuckle vodka, meyer lemon a d chestnut just for a little bit of depth. My intention was a super light summery drink and I am very pleased with the end result. Cheers!
Momma’s Carrots
Recipe by Rosalyn Wilson
Ingredients:
- 1.5oz fords gin washed with unsalted butter
- .05oz calvados
- 1oz fresh carrot juice
- .05oz brown sugar syrup
- 4 dashes black peppercorn tincture
- Top with weed Prosecco
Preparation:
Wash gin with butter
Juice 1 large carrot
Peel 1 large carrot length wise
Make brown sugar syrup using 1:1
Make peppercorn tincture using 1:2 ratio everclear, allow to age 3 days before use
Put all ingredients in shaker except Prosecco
Shake 45 seconds
Pour over ice
Top with weed Prosecco
Garnish
Garnish:
Shaved carrot and edible flower
Glassware:
Ornate iced tea glass
Cocktail Inspiration:
Every year for thanksgiving (and only thanksgiving) my mother makes her amazing carrot recipe. The balance of butter, black pepper and brown sugar with the roasted carrots is absolutely perfect, and leaves you wanting more year round. When I approach making a cocktail I go back to my first love.....food. Applying the flavors of my favorite foods in cocktail form is both challenging and fun. This dish is one I had to try, the flavors work just as well in cocktail form as they do in momma’s carrots. I hope you enjoy it as much as I do.
Whistle past the graveyard
Recipe by Kelley Fitzsimonds
Ingredients:
- Weed straight bourbon whiskey 2oz
- Lemon juice 3/4oz
- Amaro Montenegro 3/4oz
- Ginger puree 3/4oz
- Spiced apple syrup 3/4 oz
Preparation:
For the spiced apple syrup
Reduce a quart bottle of pure apple juice by 1/2 with two cinnamon sticks a tablespoon of whole black peppercorns and 6 allspice berries, strain and cool
For the cocktail, combine all ingredients in a cocktail shaker and shake with ice. Double strain in a glass withfresh ice and garnish.
Garnish:
Dried apple slice and cinnamon stick
Glassware:
Double old fashioned
Cocktail Inspiration:
I have been wanting to create a fun fall themed cocktail and when I tried weed straight bourbon i knew that this was the spirit for it! These flavors are so harmonious it was meant to be!
Out of The Weeds Sour
Recipe by Annie Llew
Ingredients:
- 1.75oz Weed Cellars Bourbon
- 0.75oz smokey honey poblano syrup**
- 0.5oz lemon juice
- 0.75oz aquafaba
- 2 dashes citrus bitters
- 5-6 slices of brûlée peaches***
Preparation:
Build:
***First, add some demerara sugar to 5-6 peach slices. Brûlée until Golden brown with a slight toasty look to them.
Once cooled, add brûlée peaches to a cocktail shaker and muddle for 15-20 seconds.
Then, in the same cocktail shaker add 1.75oz Weed Cellars Bourbon, 0.75oz smokey honey poblano syrup, 0.5oz lemon juice, 2 dashes citrus bitters, and aquafaba. Shake all ingredients without ice (dry shake) for 30-45 seconds. Add ice then shake for an additional 30-45 seconds. Double strain into a coupe glass. Garnish with brûlée peaches.
Honey Poblano Syrup:
-1 poblano
-1/2cup honey
-1/2 cup water
First grill/char the poblano.
In a pot on low heat, combine honey and water until water is dissolved. Add the charred poblano. Cook on low heat for about 15-20 mins. Remove from heat. Strain out poblanos into an air tight container once the syrup has cooled
Garnish:
Brûlée peaches
Glassware:
Coupe glass
Cocktail Inspiration:
•As many of my fellow service
•industry people know, being “in
•the weeds” sucks! It’s basically
•that time where sh*t hits the
•fan and it’s all hands on deck
•
•
•This sour captures that
•magical moment of getting out
•of the weeds crushing a night
•of service with your crew!✨
sWEEDish Fish
Recipe by Tim Weigel
Ingredients:
- 1/3 white peach (muddled)
- 0.5 oz lemon juice
- 0.625 oz strawberry real puree
- 1.5 oz Weed Cellars straight bourbon
- 1.5 oz Weed Cellars prosecco
Preparation:
Add all ingredients (except the prosecco), muddle the white peach, proceed to add ice and shake. Add the Weed Cellars prosecco to the mix and double strain into a footed fizz glass. Garnish with a peach slice.
Garnish:
peach slice
Glassware:
Footed fizz glass (or flute)
Cocktail Inspiration:
One of my favorite candies are Swedish Fish. It harkens back to its Swedish roots with the flavors of lingonberries, which are renown in Swedish cuisine. I have captured this flavor in the sWEEDish Fish cocktail but with a more culinary approach so as not to be so confectionary and to appeal to the seasoned cocktail drinker.
The strawberry and peach meld together with the Weed Cellars bourbon to give the flavor of the lingonberries while Weed Cellars prosecco provides the pop associated with sparkling cocktails. So cast your nets and reel in the flavors of Swedish Fish with this cocktail!
Johnny Aperol Seed
Recipe by Christopher Bellofatto
Ingredients:
- ¾ oz Aperol
- ½ oz 5 Spice Syrup
- ½ oz Perfect Puree Green Apple
- ½ oz Vida Mezcal
- 2 dashes Dugan and Dame Bitter ghost
- Top with Weed Cellars Prosecco
- Garnish: Dried apple slice
Preparation:
Shake all ingredients (except prosecco) with ice and double strain into globe wine glass filled with ice. Top with Weed Cellars Prosecco.
Garnish:
Garnish with Dried apple slice
Glassware:
globe wine glass
Cocktail Inspiration:
The prosecco has nice green apple notes so I thought I'd play on that with perfect puree's green apple and I wanted to add a bit of spice and smoke, thus the mezcal, 5 spice syrup, and the ghost pepper bitters.
Chocolate passion
Recipe by Christopher Bellofatto
Ingredients:
- ½ oz Perfect Puree Mango Passion Puree
- ¼ oz Passoa liqueur
- ¼ oz Simple syrup
- ¼ oz Drillaud white cocoa
- 1 barspoon malic/citric acid solution
- 3 dashes chocolate bitters
- 2 oz Weed Cellars Bourbon
Preparation:
Shake all ingredients in tin with ice. Double strain and serve up in coupe glass.
Garnish:
Garnish with dehydrated pineapple and lime slice.
Glassware:
coupe glass.
Cocktail Inspiration:
I wanted to play off of the vanilla notes I'm the bourbon with chocolate and it just went from there.
Pretty bird
Recipe by Rosalyn Wilson
Ingredients:
- 2oz weed bourbon
- 1oz hibiscus tea
- .5oz drambuie
- .5oz orgeat
- .5oz ginger syrup
- .5oz lime
- 2 dashes tiki bitters
Preparation:
Put all ingredients into shaker with, shake. Pour over ice in Collins glass
Garnish:
Edible flowers and orange twist
Glassware:
Collins glass.
Cocktail Inspiration:
Being from the south, bourbon is my favorite spirit. Given the chance I will put it in any style cocktail. Over the years I’ve discovered that bourbon works very well in tiki style cocktails. Weed bourbon plays especially well in a tiki style cocktail. With the different levels of flavor in this drink, it tastes as colorful as it looks. And when I think color, I think about pretty birds. I hope you enjoy this pretty bird.
Smoked Drinks in the Dark
Recipe by Daniel Friedman
Ingredients:
- 2.5oz coconut fat washed Weed Cellars Bourbon
- 1 bs coconut palm sugar simple syrup
- 2 dash St. Elizabeth allspice dram
- 3 drops almond extract
Preparation:
Combine all ingredients in mixing glass. Stir for 25 seconds. Strain into rocks glass over large cube. Peel orange, press oils over the cocktail, then discard. Clip dehydrated orange to side of glass. With dehydrated pineapple covering glass, insert end of cold smoke gun into glass, under the pineapple. Smoke with crushed cinnamon until smoke is thick and fills the glass. When ready to serve, remove pineapple, which can then be used to set your drink on.
Coconut fat washed bourbon- combine 2 to 1 ratio of bourbon to heated coconut oil(should be melted and loose). Shake and let sit for 12 hours. Move mixture into freezer until coconut oil has solidified. Strain bourbon from hardened coconut oil.
Coconut palm sugar simple. 1 to 1 ratio of coconut palm sugar and got water. Stir until sugar is dissolved.
Garnish:
Orange oils, cinnamon smoke, dehydrated pineapple and orange.
Glassware:
Rocks glass
Cocktail Inspiration:
This cocktail is the combination of my affinity for tiki cocktails, as well as bourbon. Many people stereotype tiki drinks as juice and rum-filled concoctions to be enjoyed on a beach. This cocktail is here to break those stereotypes. This tiki old fashioned style cocktail is here to satisfy the bourbon lover, the tiki lover, and is an absolute smoke show.
Wine Me Up
Recipe by Daniel Friedman
Ingredients:
- 4oz Weed Cellars Prosecco
- 1oz Gin (Aviation)
- .75oz Raspberry Reál puree
- .75oz Lemon juice
- .25 Elderberry Concentrate
Preparation:
Combine all ingredients except prosecco into shaker tins with ice, and hard shake for 4 seconds. Pour into stemmed wine glass and fill with crushed ice. Fill rest of glass with 4 ounces of Weed Cellars Prosecco.
Garnish:
Mint tops, dehydrated lemon
Glassware:
Stemmed wine glass
Cocktail Inspiration:
This cocktail was inspired my the intense summer heat here in Phoenix. When it is 120 degrees out, you want something bright, refreshing, and full of flavor. This Weed Cellars Prosecco cocktail is the perfect patio pounder for a hot summer day.
Out of Rain
Recipe by Daniel Friedman
Ingredients:
- 2oz Weed Cellars Bourbon
- .5oz Guava Reál puree
- .5oz Pineapple Frond Syrup
- .25oz Velvet Falernum
- 1 egg white
Preparation:
Combine ingredients into shaker tins, add ice, shake for 10 seconds. Strain liquid into small tin, discard ice, and reverse dry shake vigorously. Strain into coupe and then add drops of angostura bitters to the foam and swirl. Clip wild sweet alyssum to side of glass.
Pineapple Frond Syrup- blend 400g warm water, 400g sugar, and 200g pineapple fronds for 2 minutes or until sugar is dissolved and a dark green color has formed. Strain through cheese cloth or nut milk bag.
Garnish:
Wild sweet alyssum, angostura swirl
Glassware:
Coupe
Cocktail Inspiration:
This cocktail was inspired by the name of the cocktail competition, which made me think of limiting waste, sustainability, and trash tiki. For this I used one of my favorite trash tiki ingredients, a pineapple frond syrup. Fronds are often tossed away, but actually produce an amazing tart, vegetal, green apple like flavor. I also used wild caught sweet alyssums for garnish, as there is an abundance in my area, and they create great aromatics and aesthetics. These, with the other ingredients, create a bright, refreshing, and textured tropical egg white sour. Enjoy!
Life Isn't Always Perfect
Recipe by Nadine Medina
Ingredients:
- Rosé (Life Ain’t always Perfect)
- .75 Pau Vodka
- .75 oz Drillaud Pineapple liqueur
- 1 oz lime juice
- 1 oz purees (.50 oz watermelon puree and .50 oz Perfect Puree Mango/Passion puree)
- 2 oz Weed Cellars rosé
Preparation:
In a tin add vodka, pineapple liqueur, lime, and purees. Shake with ice and double strain into champagne flute.
Top with Weed Cellars rosé .
Garnish:
Dehydrated pineapple half slice.
Glassware:
Champagne flute
Cocktail Inspiration:
My inspiration was about life isn't always perfect, referring to the song, but this drink is especially after it sits a little and the flavors marry.
Faerie Nectar
Recipe by Joel Cockerill
Ingredients:
- 1.5 oz vanilla bean & poached pear infused Weed Cellars Bourbon
- 0.5 oz Apricot liqueur
- 0.5 oz Marigold syrup
- 0.5 oz yuzu juice
- 0.25 oz lemon
- 3 dashes Rhubarb bitters
- 1 egg white
Preparation:
Infused bourbon: bring 4 parts water and 1 part sugar to boil. Add in 2 quartered pears and cook for 10 minutes or until soft. Add pears, 1 butterflied vanilla pod and bourbon into a container and refrigerate for 3 days.
Marigold syrup: Add 2 tablespoons of calendula tea into 1 cup of boiling water. Steep for 3 minutes, remove tea and add 1 cup of sugar stirring until dissolved.
Recipe:
Add all ingredients into shaker, shake with ice, the. Strain and shake without ice. Pour into coupe and garnish with bruleed pear
Garnish:
Cinnamon and vanilla sugar bruleed pear
Glassware:
Coupe
Cocktail Inspiration:
This cocktail was inspired by the fruity characteristics of Weed Cellars bourbon and by things that have grown in my own garden past and present.
Chrysalis
Recipe by Lauren Pellecchia
Ingredients:
- 1.5 oz Weed Straight Bourbon Whiskey
- 1 oz Lemon Juice
- .75 oz Peach & Lavender Infused Honey Simple*
- .5 oz Clementine Juice (Or Mandarin)
- 1.5 oz Club Soda
- .5 oz Licor 43 infused with Butterfly Pea Flowers**
Preparation:
In a shaker tin combine Weed Straight Bourbon Whiskey, Lemon Juice, Infused Honey, and Clementine Juice. Add ice and shake to combine. Double strain into a highball glass. Fill glass with crushed or pebbled ice. Add Club Soda, stir gently. Over the back of a bar spoon gently pour Butterfly Pea infused Licor 43. Garnish with fresh Lemon Peel and Lavender Sprig.
*In a large shallow skillet, combine 6 oz of high-quality local honey and 8 oz Water over medium-high heat. Bring to a boil, stirring occasionally. Add a pinch of Kosher Salt and a Cinnamon Stick, stir. Reduce heat to a to a low boil. 1 Peach, washed and dried well, and sliced into 8 wedges. Carefully place slices in a single layer around skillet. Allow to simmer for about 10 minutes. Gently flip Peach slices and simmer for another 10 minutes. Remove Peach slices to a parchment lined dehydrating tray, (and place in dehydrator for 3-4 hours at 150o or until barely tacky to the touch. Store in a dry cool place.). Add 2-3 Lavender Sprigs to Honey and gently stir to combine. Allow Honey to fully cool, remove and discard Lavender, and pour into a sealable container and refrigerate until ready for use.
**In a measuring glass combine 8 oz of Licor 43 with ¼ cup Butterfly Pea Tea Flowers. Stir to combine, and allow to infuse for 25-30 minutes. Strain infused Licor 43 into a clean, sealable glass container and refrigerate until ready to use.
Garnish:
Lemon Peel and Lavender Sprig
Glassware:
Highball
Cocktail Inspiration:
My cocktail, Chrysalis, was inspired by the Butterfly Bush that has grown like a weed this summer. It has pride of place in my pollinator garden, and its large blossoms, ranging from pale lavender to deep purple, have been a beacon for bees and butterflies. I’ve wasted many afternoon daydreaming in the sunshine while they flit about from lavender to nasturtium, and their fragility is a gentle reminder of how quickly the seasons shift from first bloom of Spring to first frost of Autumn.
B&B
Recipe by Scooby Olivier
Ingredients:
- 2oz weed cellars Bourbon
- .75oz citrus blend
- .25 real passion fruit puree
- 2oz weed cellars sparkling rose
Preparation:
Citrus blend is equal parts fresh lemon and lime juice
Combine bourbon, citrus blend and passion fruit puree is shaker tin and shake
Pour mixture into coupe and top with sparkling rose
Garnish:
Lemon twist
Glassware:
Coupe
Cocktail Inspiration:
I have a love for both bourbon and rose so I was looking for a way to combine the two in a refreshing cocktail to help beat the Florida afternoon heat and still have a bit of that bourbon flavor.
Rain in the Ocean
Recipe by Nadine Medina
Ingredients:
- 1.5 oz Retha Oceanic Gin
- .5o oz Elderflower liqueur (I used Pur liqueur)
- .50 oz lime
- 1 oz Perfect puree Green Apple
- .50 oz Lemongrass simple syrup
- 3 drops malic/citric acid solution (6:4)
- 1 oz Weed Cellars Prosecco
Preparation:
In a tin add gin, elderflower, puree, simple, and acid. Shake with ice and double strain into coupe glass. Top with Weed Cellars Prosecco.
Garnish with Dehydrated apple chip
Garnish:
Dehydrated apple chip
Glassware:
coupe glass
Cocktail Inspiration:
I was inspired by the name of another song. Salt in the vodka reminds me of the ocean in Hawaii. The water is so aromatic and crisp with a beautiful refreshing real salt flavor.
Temptation
Recipe by Nadine Medina
Ingredients:
- .75 ox Raspberry liqueur
- .50 oz Pur Zamaro
- .50 oz Perfect Puree Sweet Hibiscus extract
- ½ oz strawberry citrus honey syrup
- 4 drops Dugan and Dame Sassy Bitters
- 1 ½ oz Weed Cellars Prosecco
Preparation:
In a tin add all ingredients (except prosecco) and shake with ice. Double strain over Collins Ice cube in Collins glass. Top with Weed Cellars Prosecco.
Garnish:
grapefruit zest phoenix bird.
Glassware:
Collins glass
Cocktail Inspiration:
My Inspiration was thought up of the temptation to believe in the Phoenix bird. And with deep beautiful mysterious colors I wanted to enhance the wings.
Partial Feelings
Recipe by Nadine Medina
Ingredients:
- 1.5 oz Tequila
- .50 oz Pamplemousse
- 1.5 oz Basil Watermelon juice
- 4 drops citric acid
- 1 bar spoon Rose water
- 2 oz Weed Cellars Rose'
Preparation:
Brush simple syrup on the side of glass the turn upside down and sprinkle garnishes to adhere.
Add in a tin, Tequila, Pamplemousse, Basil watermelon juice, citric acid and rose water, shake til well chilled, strain and pour into glass. Top with Weed Cellar Rose'
Garnish:
Crush dried roses, herb crystal basil, edible glitter and simple syrup to adhere those ingredients. With a fresh basil leaf and a mini clothes pin
Glassware:
very thin Coupe glass
Cocktail Inspiration:
I named this recipe toward me being partial on a lot of different flavors and colors. I got inspiration from it now being the normal in life.
Midsummer Runaway
Recipe by Megan Marshall
Ingredients:
- 2 ounces Weed Cellars Straight Bourbon Whiskey
- .5 ounces Honey-Peppercorn Syrup
- 2 dashes Rhubarb Bitters
- 2 dashes Aromatic Bitters
Preparation:
Add all ingredients into a mixing glass. Add ice and stir. Strain over fresh ice and garnish with a sprinkle of ground peppercorns.
Honey-Peppercorn Syrup: Combine 3/4 cup water, 3/4 cup honey, and 1 tablespoon of peppercorns in a saucepan. Bring to a boil, lower heat, and simmer for 5 minutes. Let cool completely before straining. Store in an airtight container for up to one month.
Garnish:
Ground Peppercorns
Glassware:
Rocks Glass
Cocktail Inspiration:
This cocktail combines summer flavors with my favorite bourbon cocktail: the old fashioned. The honey-peppercorn syrup allows the caramel-honey and pepper notes of Weed Cellars Straight Bourbon Whiskey to truly sing while playfully flirting with notes of rhubarb. A perfect porch sipper to sit back, turn on some tunes, and reminisce about that “runaway” summer-fling. Pairs perfectly with Gary Allan’s tune “Runaway."
The Wild Apple
Recipe by Megan Marshall
Ingredients:
- 2 oz Weed Cellar Straight Bourbon Whiskey
- .75 oz Apple Cider Syrup
- .75 oz Lemon Juice
- 2 dash Cinnamon Bitters
- 4 Sage Leaves
- Top off with Weed Cellars Prosecco
Preparation:
Add two sage leaves, lemon juice, apple cider syrup, bourbon, and bitters to a mixing glass. Add ice and shake. Strain over fresh ice into a Collins glass. Top with Weed Cellars Prosecco. Garnish with two sage leaves.
Apple Cider Syrup: Combine 1.5 cups of apple cider, 1 cup of Demerara sugar, and two cinnamon sticks in a saucepan. Bring to a boil. Turn heat to low and simmer for 7 minutes. Allow syrup to cool and transfer to an airtight container. Store up to one month.
Garnish:
2 Sage Leaves
Glassware:
Collins Glass
Cocktail Inspiration:
The fruity notes of crisp apple and ripe citrus found in Weed Cellars Straight Bourbon Whiskey led me to take a page of inspiration from Henry David Thoreau’s book when approaching this cocktail. Thoreau’s essay “Wild Apples” is a meditation on the ever-loved fruit that has become an American icon. Thoreau describes apples as having a flavor that cannot be “easily flattened and tamed,” nor can Weed Cellars. This cocktail utilizes two Weed Cellar products to highlight the breadth of their one-of-a-kind alcohol brand. Weed Cellars employs “weed” in their name to grab the attention of consumers looking for more dynamic and irreverent branding. In Thoreau's sage-like essay writing, he reflects on the untethered freedoms of wild-growing fruit. I see, feel, and taste this same untethered freedom in the product line of Weed Cellars. And just like the wild apple, once you have a taste (or a sip), you will be forever enamored.
Chocolate Rings
Recipe by Nadine Medina
Ingredients:
- 1.5 oz Weed Cellars bourbon
- .50 oz Meletti Chocolato
- 1.5 teaspoons peanut orgeat
- 6 drops chocolate bitters
Preparation:
Shake all ingredients with ice til well chilled. Strain into Nick and Nora glass.
Garnish:
Shaved chocolate
Glassware:
Nick and Nora glass
Cocktail Inspiration:
I wanted my drink to taste like a Peanut Butter and Chocolate cup with the bourbon shining through, not too sweet but very spirit forward.
Peanut Orgeat recipe:
1.5 cups toasted Peanuts with 2 cups warm water and soak for 20 minutes
Blend for 2 minutes
Strain through cheesecloth
Simmer peanut milk with equal amounts of sugar 1 to 1 until melted.
Add 1/4 teaspoon orange flower water
1 tsp vodka
Remove from heat, cool to room temp and then bottle
Second Wind
Recipe by Megan Marshall
Ingredients:
- 1.5 ounces Weed Cellars Straight Bourbon Whiskey
- .75 ounces Cold Brew Concentrate
- .5 ounces Sweet Vermouth
- .5 ounces Vanilla Syrup
- 2 dashes Aromatic Bitters
Preparation:
Add all ingredients into a mixing glass. Add ice, stir, and strain into a chilled glass. Garnish with a playful lemon peel.
Vanilla Syrup: Combine 1/2 cup of water, 1/2 cup sugar, and 1 teaspoon vanilla extract in a saucepan. Heat and stir until sugar is fully dissolved.
Garnish:
Lemon Peel
Glassware:
Coupe
Cocktail Inspiration:
This boozy kick starter comes in handy for those nights you need a “second wind;” where your daytime coffee meets your evening cocktail.”
Lavender Longrider
Recipe by Megan Marshall
Ingredients:
- 1.5 ounces Weed Cellars Straight Bourbon Whiskey
- .75 ounce Lavender Tea syrup
- 1 ounce Lemon Juice
- 1 dash Aromatic Bitters
- Ginger Beer
Preparation:
Add all ingredients to a shaker. Add ice and shake. Strain over fresh ice and top with ginger beer. Garnish with candied ginger.
Lavender Tea Syrup: Steep 4 Lavender Tea tea bags (I used Stash Organic) in 1 cup of boiling hot water for 3-4 minutes. Add 1 cup of granulated sugar. Stir until sugar is dissolved and fully combined. Cool and store in an airtight container.
Garnish:
Candied Ginger & Lavender
Glassware:
Collins Glass
Cocktail Inspiration:
Longrider: old western slang for an outlaw; someone who usually had to stay in the saddle for an extended period of time while on the run… For a wild ride like that, I’d definitely need this crisp gut warmer strapped to my side.
Peach Breezeway
Recipe by Megan Marshall
Ingredients:
- 2 ounces Weed Cellars Bourbon Straight Whiskey
- .75 ounces Vanilla Peach Tea Syrup
- .75 Lemon Juice
- Rosemary sprigs
Preparation:
Add all ingredients (one rosemary sprig) into shaker. Add ice and shake. Strain into a chilled coupe glass. Garnish and enjoy!
Vanilla-Peach Syrup: Steep 4 Peach Tea (I used Celestial Seasonings) tea bags in 1 cup of boiling hot water for 3-4 minutes. Add 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Stir until sugar is dissolved and fully combined. Cool and store for up to two weeks.
Garnish:
Rosemary Sprig
Glassware:
Coupe
Cocktail Inspiration:
Peach tea with a kick!
The dogtrot, also known as a breezeway house, is a style of house that was common in the Southern United States during the 19th and early 20th centuries. The main style point was a large breezeway through the center of the house to cool occupants in the hot Southern climate. I imagine myself sitting in that cooling oasis while sipping on this refreshing peach treat.
Girl Punch
Recipe by Nadine Medina
Ingredients:
- 1.5 oz Weed Cellars Bourbon
- 1 oz Peach shrub
- .75 oz Perfect Puree Peach ginger
- 5 drops Palisade peach bitters
Preparation:
Stir with ice and strain over ice sphere into bucket glass
Garnish:
peaches sliced and hanging in the glass through a cocktail pick
Glassware:
Rocks glass
Cocktail Inspiration:
My inspiration on this cocktail was about women's strength. Bourbon is such a male dominated drink and I wanted to soften the complimentary ingredient with the flavor of peaches, backed by and acid that enhances the bourbon, that gives that punch.
Peach shrub: Remove the pit from 3 organic very ripe peaches. Weigh them with a scale. Muddle peaches with equal amount by weight sugar. Seal in container over night so the sugar and peaches make a syrup. Stir well and pour ½ cup Champagne vinegar over the peach sugar mixture. Mash the remaining peach sugar in sieve to get out all of the liquid. Fine strain the vinegar/peach syrup again to remove particles that may have slipped through. Allow to rest sealed in the refrigerator for at least 24 hours to incorporate flavors. (the longer the better).
Dear Yoko
Recipe by Megan Marshall
Ingredients:
- 1.5 ounces Weed Cellars Straight Bourbon Whiskey
- 1 ounce Lemon Juice
- .75 ounces Basil Syrup
- 2 Strawberries-hulled and sliced
- 1 drop Balsamic Vinegar
- Top with Prosecco
Preparation:
Add strawberry slices to a mixing glass and muddle. Then, add all other ingredients (except prosecco). Shake and strain over fresh ice. Top with Weed Cellars Prosecco.
Basil Syrup: Combine 1 cup of sugar, ½ cup of water, and ½ cup of washed basil leaves in a saucepan. Bring to a simmer on medium heat, stirring until sugar is completely dissolved. Remove from heat and let the syrup cool completely. Strain syrup to remove basil leaves. Store in an airtight container for up to one month.
Garnish:
Strawberries
Glassware:
Collins Glass
Cocktail Inspiration:
A refreshing, strawberry cooler to sip at your next picnic in the park! The “Strawberry Fields” corner of Central Park has been a longtime NYC oasis for me… It is located across the street from The Dakota... the apartment complex where John Lennon once lived. He was tragically shot in the archway of this building. “Dear Yoko” is a beautiful declaration of love that he wrote to Yoko Ono, which was a part of their album together titled Double Fantasy. This was the last album he released before his passing.
Velvet Revolution
Recipe by Lisa Kuczler
Ingredients:
- 3 oz Weed Cellars Prosecco Rose
- 3 oz Weed Cellars Prosecco
- 1 1/2oz Becherovka Herbal Liqueur
- 1 oz sparkling seltzer
- 1/2 oz lime juice
- 1/2 oz homemade grenadine (2:1 pomegranate to sugar, pinch of salt)
- 1/2 oz pomegranate juice
Preparation:
Make homemade grenadine using 2:1 ration of pomegranate to demerara sugar over low heat. Add pinch of salt to mixture. Dissolve. Let cool.
Mix Bechy, lime juice, and grenadine into chosen glass for digestivo/celebratory cocktail.
Add 3 oz of Weed Cellars Prosecco and 1oz sparkling seltzer. Add lime twist garnish. Enjoy the Eastern twist.
Garnish:
lime twist
Glassware:
coup, flute or dessert wine glass
Cocktail Inspiration:
Since 2006 and time spent in Praha, the Beton has been my drink of choice. When I first found the Becherovka liqueur imported in the US circa 2010 I was more than thrilled. I've even chosen bars to frequent based on their selection. The inspiration for this drink is taking my favorite bitter liqueur, retaining the elements of sweetness via the grenadine in lieu of tonic and adding celebratory bubbles to celebrate the Velvet Revolution, a peaceful exchange of power 8 days after the fall of the Berlin. It is also known as the Gentle Revolution and one revolution that I believe can be learned from. The intent is to combine western flavors after decades of separation, and to use cocktails and conversation to educate. This Eastern depth of spice being medicinal as a digestive mixed with Mediterranean flavors that are bright is not the traditional bubbly; however, I believe the second sip demonstrates a depth of flavors complementing the Weed Cellars Prosecco.
48ers Mule
Recipe by Lisa Kuczler
Ingredients:
- 1oz Weed Cellars Bourbon
- 1/2 oz Becherovka
- 1/4 oz honey simple syrup
- 1/4 oz lemon juice
- 4 oz ginger beer
Preparation:
Mix Weed Cellars Bourbon, Becherovka, lemon juice and honey syrup. Add ice. Top with ginger beer and garnish.
Garnish:
Lemon Wheel
Glassware:
Copper Mug
Cocktail Inspiration:
Bohemian Americans. Mixing Bourbon and Bechy, mixing the United States and Czech immigration. The Forty Eighters fled persecution by the Austrian Hapsburgs in 1848. It's a mixing of cultures with sweet honey and tart lemon.
Basily Bubbles
Recipe by Courtney Cox
Ingredients:
- 2oz Weed Cellars Rose
- 1oz Soho Lychee Liqueur
- 0.5oz Perfect Puree Thai Basil & Black Pepper
Preparation:
Add the Lychee Liqueur and Thai Basil & Black Pepper puree to a mixing tin.
Add some ice and give it just a quick shake.
Strain the ingredients into a flute, and carefully fill the rest of the flute with bubbly Weed Cellars Rose.
Garnish with a fresh sprig of thai basil, and enjoy!
Garnish:
Fresh sprig of thai basil
Glassware:
flute
Cocktail Inspiration:
When I think of bubbles and rose, I think of brunches with my ladies and pool parties in the Vegas heat. I wanted to keep this cocktail delicate and refreshing, a simple escape from life while you're with your friends.
Dance With Me
Recipe by Courtney Cox
Ingredients:
- 2oz Weed Cellar Prosecco
- 0.75oz Perfect Puree green apple puree
- 0.5oz La Diablada Pisco
- 0.25oz Lemon Juice
- 2 - 3 deseeded jalapeno slices
Preparation:
Muddle the jalapeno slices with the lemon juice, pisco, and green apple puree.
Give the ingredients into a flute and gently fill the rest of the glass with Weed Cellar Prosecco. Be careful! The bubbles will get extra excited around your mixture.
Garnish:
Dehydrated lemon wheel with a thin jalapeno slice
Glassware:
Flute
Cocktail Inspiration:
I always love adding a little bit of spice to my life. This cocktail is meant to be fun and lively. When you think of Weed Cellars Prosecco, think of a night out with your friends, dancing and celebrating.
Entertain Us
Recipe by Courtney Cox
Ingredients:
- 1.5oz Weed Cellar Whiskey
- 1oz Perfect Puree El Corazon
- 1 barspoon Malic Citric Acid
- 1 barspoon Chinese 5 Spice Syrup
- 1 egg white
- 4 - 5 dashes Sassafrass Bitters
Preparation:
Combine all of the ingredients into a mixing tin. First, shake well with ice. Then, double strain the cocktail back into the mixing tin and dry shake the cocktail as hard as you can. Strain the cocktail into a coupe and enjoy!
Garnish:
Dehydrated Orange Wheel
Glassware:
Coupe
Cocktail Inspiration:
As I was thinking about what to create with Weed Cellars Bourbon, I was sitting at a bar with my friend, and Nirvana came on the jukebox. Everyone got excited and started singing Smells Like Teen Spirit. I mean, who doesn't sing along when that song comes on!? We were so caught up in the moment that I knew I needed a cocktail that served up that kind of excitement.
Ode to Ottolenghi
Recipe by Courtney Cox
Ingredients:
- 2oz Weed Cellar Bourbon
- 1.5oz Perfect Puree Peach Ginger
- 0.5oz Lemon Juice
- 0.25 Intense Ginger Liqueur
- 1 sprig Rosemary
Preparation:
Muddle the rosemary into the peach puree, lemon juice, ginger liqueur, and Weed Cellar Bourbon. Add ice and give it a nice shake. Strain the cocktail over a cube into a rocks glass and cheers your best friend!
Garnish:
Thinly sliced ginger with a rosemary spear
Glassware:
Rocks
Cocktail Inspiration:
I once recreated a dish from one of my favorite chefs, Yotam Ottolenghi. It was a peach rosemary lime galette. The dish sounded fancy and intimidating, at first, but Yotam Ottolenghi best advice is to have fun with your creations, and don't be afraid to get messy. I wanted to create a cocktail to cheers to such a talented individual with a fun outlook on his life and career.
Freaks Fly Together
Recipe by Kolyn Brown
Ingredients:
- 5 oz Weed Sparkling Rosé
- 1/4 oz Campari
- 3/4 oz Fresh Strawberry Juice
- 3/4 oz Fresh Grape Tomato Juice
- 3/4 oz Fresh Grapefruit Juice
- 1/2 oz Lemon/ Lime Oleo
- 3 drops Black Pepper Tincture
- 3 drops 4:1 Saline
- 1 Egg White
- 2 drops Rose Water
- Grapefruit Express
Preparation:
For a quick Lemon/ Lime Oleo, combine one (1) large lemon peel, one (1) large lime peel, and 1 1/2 teaspoons refined sugar in your larger tin and gently muddle for one (1) minute.
In your smaller tin, combine Campari, Fresh Strawberry Juice, Fresh Grape Tomato Juice, Fresh Grapefruit Juice, Black Pepper Tincture, Saline, Rose Water and Egg White. Combine all ingredients without ice and dry shake hard for 20 seconds. Add ice and shake for 20 more seconds. Double strain into a Collins glass and prepare grapefruit peel. Using your bar spoon, gently pour Weed Sparkling Rosé into the bottom of the glass, slowly allowing the egg white to expand over the glass.
Finish with Grapefruit Expression.
Garnish:
Grapefruit peel and Mint.
Glassware:
Collins Glass
Cocktail Inspiration:
In the third grade, I somehow found myself crying under my desk. It must take a lot for a child to slink under their desk, onto scratchy carpeting and under years of chewed gum, but what I remember most is not how I got there- it’s how I emerged from under it. My best friend, Mario, got under his desk right next to mine and told me that everyone made fun of us because we were different, and to “Forget about what those losers think!”. Then he gave me a gold, rhinestone encrusted double dice pendant that he stole from his mom. I had to give that back later, but I got to keep the lesson that helped me climb up off the floor that day- that I was, in fact, what those losers were calling me: A FREAK! That as long as I remained true to myself, fellow freaks would follow.
Mario and I were inseparable. Even during school races, if he got tired and had to stop, (to my mother’s total dismay) I stopped with him. As adults, we both moved to NYC and worked down the street from one another. At times when I was running late to work, I still stopped to say “hi” to him.
Every time I make this cocktail for a guest at my bar, they think I’m a total freak for adding tomato juice. It’s not until they try it that they understand. The strawberry and grapefruit juices echo the notes of strawberry and grapefruit on the palate of Weed Sparkling Rosé. The Lemon/ Lime Oleo both help to brighten the acidity of Weed Sparkling Rosé, and highlight the semi-sweet ripeness of this wine. Then, on the back of the palate, tomato umami rides along the expressions of tangy dryness of this beautifully textured Sparkling Rosé. It is this unlikely duo of strawberry and tomato that is uplifted with Weed Sparkling Rosé, emerging together above the glass. So yeah, maybe we’re all freaks- but freaks fly together.
This cocktail is perfect for any time of day. There’s something very Italian about it! I already thought this Weed Sparkling Rosé went with brunch, but this cocktail pairs exceptionally well with avocado toast or ricotta pancakes. It’s enjoyed best with the ones you love that love you, too. To cheers and drink, and forget about what those losers think!
HELP
Need help finding Weed Cellars products or have questions about the contest? Contact us at info@chilledmagazine.com and we'll help you answer any questions you may have.