An Artisanal Blend Of Vice and Virtue
An Artisanal Blend Of Vice and Virtue
Our Ginger SweetShine pairs with apricot preserves and fresh sage for this early autumn tipple.
What you’ll need:
1 oz Ginger SweetShine
2 oz bourbon (or gold rum)
2 tbsp (or more) apricot preserves
Fresh sage for garnish
Pour 1 oz Ginger SweetShine in a shaker or mason jar.
Add 2 oz bourbon (or gold rum).
Add 2 tbsp apricot jam, or more to taste.
Cover it tight and shake vigorously, without ice.
Pour your delicious concoction over crushed ice.
Garnish with fresh sage.
Cheers, y’all!
This one gets its name from the instant nostalgia that hits me when I drink it. Think hometown fall festival … roasted nuts, caramel apples, and maple everything. You’ll notice this cocktail calls for 6 oz hard cider, meaning one 12 oz bottle will give you two cocktails … One for you and one for your date that will surely be impressed with your new mixology skills. 😉
Here’s what you need:
1 oz Bourbon
1/2 oz Maple Syrup (or more, to taste)
6 oz Hard Cider
In a mixing glass, or jar with a lid, pour 1 oz Black Walnut SweetShine.
Add 1 oz Bourbon.
Add 1/2 oz (or more) Maple Syrup.
Cover it tight and give it a good shake.
Pour over crushed ice.
Top with cider, and stir.
Garnish with a cinnamon stick if you want to be festive.
Cheers, y’all!
Today, in honor of my sweet Grandpa’s 92nd birthday, I present to you my special SweetShine twist on Pap’ s all time favorite.
What you’ll need:
2 oz Peach SweetShine
2 oz Iced Tea
2 oz Red Wine
1 fresh peach slice
Pour 2 oz Peach SweetShine over crushed ice.
Add 2 oz iced tea.
Top with 2 oz red wine.
Garnish with a slice of fresh peach, and there you have it.
Cheers, y’all!
Happy Wednesday! Here’s a fun little recipe to get you over the midweek hump. (Hey! It’s not drinking if you’re using a utensil, right?)
What you’ll need:
1/2 cup Cranberry Clementine SweetShine (chilled)
Watermelon
Honeydew
Cantaloupe
1/2 cup fresh Basil, loosely packed
Ball your melon and chill in the refrigerator for 15-20 minutes.
Measure 1/2 cup fresh Basil.
And 1/2 cup Cranberry Clementine SweetShine.
Add those 2 ingredients to your blender and pulse until Basil is finely chopped.
Pour Cranberry Clementine-Basil mixture over melon and stir to coat.
Garnish with fresh Basil.
Cheers, y’all!
School may be back in session, but summer isn’t over yet! Chill out this weekend with Bloomery’s Blueberry Quencher.
Here’s what you’ll need:
1 oz Limoncello SweetShine
1 oz Gin
1 oz Fresh Lemonade
8-10 Fresh Bluberries, plus more for garnish
In a mixing glass (I use a super fancy mason jar) cover 8-10 Fresh Blueberries with 1 oz Limoncello.
Gently muddle (press & twist).
Add ice.
Add 1 oz Gin.
Add 1 oz Fresh Lemonade.
Cover and shake.
Strain into chilled cocktail glass.
Garnish with fresh blueberry skewer.
Cheers, y’all!
Today is International Beer Day and tomorrow is National Hangover Day. Coincidence? If you drink too many beers tonight, drink 2 of these in the morning. You’ll be good as new.
Hair of the Dog
Here’s what you’ll need:
1 oz Ginger SweetShine
1 oz Lemonade
12 oz Light Beer
Step 1:
Pour chilled beer into glass.
Step 2:
Add 1 oz Lemonade.
Step 3:
Add 1 oz Ginger SweetShine and gently stir.
Cheers, y’all!
It is HOT in the Shenandoah valley today. In my quest to find an all-natural ice cream alternative I created this boozy frozen treat inspired by Disney’s Dole Whips.
Here’s what you’ll need:
2 cups frozen strawberries (or berry of choice)
1/4 cup Cremma Lemma SweetShine
pinch salt
Step 1:
Pour 2 cups berries into blender.
Step 2:
Add 1/4 cup Cremma Lemma.
Step 3:
And sprinkle salt.
Step 4:
Pulse until smooth.
I had to stir the mixture a couple times between pulsing to get the right texture. It should look like this:
Step 5:
Scoop into dessert dish, and try not to get a brain freeze.
Cheers, y’all!
Our genuinely grizzly Ginger SweetShine, made with organic Hawaiian ginger grown right here in our green house, pairs with rum and fresh pineapple for this island inspired libation.
Here’s what you’ll need:
1 oz Ginger SweetShine
2 oz rum
1 cup fresh pineapple
1 cup ice
blender
fancy cocktail glass
Step 1:
Pour 1 cup ice in blender
Step 2:
Add 1 cup fresh pineapple
Step 3:
Pour 1 oz Ginger SweetShine
Step 4:
Pour 2 oz rum
Step 5:
Blend
Step 6:
Pour into fancy glass
Step 7:
Garnish with pineapple leaf (optional)
Cheers, y’all!
The mojito is one of the most refreshing cocktails out there. Cool off this summer with our SweetShine spin on the classic.
Raspberry Mojito
2 oz Raspberry Lemon SweetShine
1 oz rum
fresh raspberries
fresh mint
club soda
Throw a handful of fresh raspberries into glass.
Add several fresh mint leaves.
Cover with 2 oz Raspberry Lemon SweetShine.
Muddle by gently pressing berries and mint with a muddler or the back of a wooden spoon.
Fill glass with ice.
Stir.
Add 1 oz rum.
Top with club soda and stir again.
Garnish with mint sprig and berries.
Cheers, Y’all!
SweetShine has gone B-A-N-A-N-A-S!
This dreamy frozen concoction is inspired by the New Orleans classic Bananas Foster.
Here’s what you need:
2 oz Light Rum
1 cup Vanilla Ice Cream
1.5 cups Ice
1 Whole Banana
Whipped Cream
Caramel Sauce
(For a pitcher simply multiply by four)
Ok, this looks like a lot of stuff, but it’s still a very simple cocktail to make. Promise.
Step One:
Scoop 1 cup ice cream into blender.
Step Two:
Add 1.5 cups ice.
Step Three:
Add 2 oz rum.
Step Four:
Add 2 oz Black Walnut SweetShine.
Step Five:
Throw in a whole banana. Peeled, of course.
Step 6:
Blend until smooth.
Step 7:
Pour into fancy glass.
Step 8:
Top with whipped cream and caramel, garnish with banana slice, and enjoy!
Cheers, y’all!
