2 oz Door County Distillery Gin 1 oz Door County Distillery Cherry Brandy Liqueur 1 oz triple sec 1/2 oz lime juice 1/2 oz pineapple juice Lemon lime soda to fill Combine Gin, Cherry Brandy Liqueur, triple sec, lime juice, and pineapple juice in a shaker filled with ice. Shake until chilled. Strain into a tall glass filled with ice. Top with lemon lime soda.

2 oz Door County Distillery Cherry Brandy Liqueur 3-5 dashes Door County Distillery Cherry Bluff Infusion 1/2 oz grenadine Door Peninsula Winery Radiance (dry sparkling white wine) to fill Combine Cherry Brandy Liqueur, Cherry Bluff Infusion, and grenadine in a shaker filled with ice. Shake until chilled. Strain into a martini glass or champagne flute. Top with Radiance.

3 oz Door County Distillery Maple Bourbon 1 1/2 oz cookie syrup 1 1/2 oz coconut cream 2 Dollops of whipped cream Sweetened coconut flakes or cookie crumbles for garnish Add Maple Bourbon, cookie syrup, coconut cream, and one dollop of whipped cream to a shaker filled with ice. Shake until combined and chilled. Strain into a martini glass. Top with a dollop of whipped cream and some sweetened coconut flakes or cookie crumbles.

Single Cocktail 1 1/2 oz Door County Distillery Spiced Rum 1 1/2 oz cranberry juice 1 1/2 oz orange juice 1 1/2 oz pineapple juice 1 1/2-2 oz lemon lime soda Squeeze of fresh lime juice Citrus fruit for garnish Combine Spiced Rum and juices in a glass filled with ice. Stir gently to combine. Top with lemon lime soda and a squeeze of lime juice. Garnish with your choice of fruit (orange slice and lime twist pictured). Big Batch Recipe 2 cups Door County Distillery Spiced Rum 2