1 1/2 oz Door County Distillery Rye Whiskey 4 1/2 oz Door Peninsula Winery Peach Bellini 1 1/2 oz orange juice 3/4 oz triple sec 5-6 Basil leaves (reserve 1 for garnish) 3-4 orange slices (reserve 1 for garnish) Combine basil leaves, orange slices, Rye Whiskey, orange juice, and triple sec in a shaker. Muddle until basil and orange are broken down. Add ice and shake until chilled. Strain into a rocks glass. Add Peach Bellini. Stir gently. Garnish with an orange slice and a ba

1 1/2 oz Door County Distillery Cherry Moonshine 2 oz orange juice 1/2 oz grenadine Club soda to fill* 3 moonshine cherries for garnish Add Cherry Moonshine and orange juice to a cocktail glass filled with ice. Slowly pour in the grenadine and wait until it sinks to the bottom. Add club soda. Garnish with moonshine cherries. *If you like a sweeter cocktail, sub lemon lime soda.

2 oz Door County Distillery Cherry Vodka 2 oz orange juice 1 oz fresh squeezed lemon juice 1/2 oz grenadine Lemon slice, orange slice, and cherries for garnish Pour all ingredients into a cocktail glass filled with ice. Garnish with an orange slice, a lemon slice, and cherries.

2 oz Door County Distillery Cherry Rum 4 oz lemonade 1 oz club soda 1/2 oz watermelon syrup 3/4 oz blue curaçao Pour blue curaçao and club soda into a cocktail glass. Add ice to glass. Gently pour in lemonade. Slowly and gently pour Cherry Rum over a bar spoon into cocktail glass. Carefully pour watermelon syrup into glass.

2 oz Door County Distillery Brandy 1/2 oz sweetened lime juice 4-5 lime slices (reserve one for garnish) 1 teaspoon sugar Club soda to fill Add lime slices and sugar to a cocktail shaker. Muddle. Add ice to shaker, then add Brandy and lime juice. Shake until chilled and well combined. Strain into a cocktail glass filled with ice. Fill with club soda. Garnish with a lime slice.

2 oz Door County Distillery Cherry Bourbon 1/2 oz Door County Distillery Cherry Brandy Liqueur 1/2 lemon, cut into slices 6-8 Door County cherries, pitted (can also use maraschino cherries) 8-10 mint leaves, plus a sprig for garnish Club soda (optional) Combine Cherry Brandy Liqueur, cherries, and lemon slices into a shaker tin. Muddle until the lemons and cherries are broken down. Add the mint leaves and gently muddle a few times to release the oil of the min leaves. Add ice

2 oz Door County Distillery Citrus Rum 1/2 oz triple sec 1/2 oz sweetened lime juice Sour soda to fill Lime slice for garnish Pour Citrus Rum, triple sec, and lime juice in a cocktail glass filled with ice. Fill with sour soda. Garnish with a lime slice.

2 oz Door County Distillery Cherry Rum 1 oz grenadine 1/2 oz fresh squeezed lime juice Sour soda to fill Maraschino cherries for garnish Combine all ingredients in a cocktail glass filled with ice. Garnish with maraschino cherries.

2 oz Door County Distillery Barrel Finished Gin 3/4 oz fresh squeezed lemon juice 3/4 oz honey ginger syrup* Lemon slice for garnish Add all ingredients to shaker filled with ice. Shake until chilled. Strain into a martini or coupe glass. Garnish with a lemon slice. *to make the Honey Ginger Syrup: combine 1 cup honey, 1 cup water, and 4 inches of peeled and cubed ginger in a saucepan. Bring to a boil then remove from heat. Let the ginger steep for at least 30 minutes, then r

2 oz Door County Distillery Java Infusion 3/4 oz Door County Distillery Cherry Brandy Liqueur 1 1/2 oz water 1/2 oz pure maple syrup Dusting of cinnamon and cherries for garnish Combine Java Infusion, Cherry Brandy Liqueur, water, and maple syrup into a shaker filled with ice. Shake until chilled and frothy. Strain into a rocks glass filled with ice. Top with a dusting of cinnamon and cherries.

2 oz Door County Distillery Single Malt Whisky 3/4 oz fresh squeezed lemon juice 1/3 oz ginger syrup 1/3 oz honey syrup Door County Distillery Barrel Proof Single Malt Whisky float (about 1/4 oz) Lemon twist for garnish Combine Single Malt Whisky, lemon juice, ginger syrup, and honey syrup in a shaker filled with ice. Shake until chilled. Strain into a rocks glass filled with ice. Use a bar spoon to gently float Barrel Proof Single Malt on top. Garnish with a lemon twist.

2 oz Door County Distillery Gin 1 tbsp Wood Stove Kitchen Glitter Lemonade powder 1/2 oz sweetened lime juice 5 oz lemonade 2-4 drops green food coloring Lime slice for garnish Combine all ingredients in a shaker filled with ice. Shake until chilled and all ingredients are combined. Strain into a martini glass. Garnish with a lime slice.

2 oz Door County Distillery Cherry Brandy Liqueur 1 oz Door County Distillery Cherry Brandy 3/4 oz coconut cream 1/2 oz cookie or vanilla syrup (we used Monin Cookie Butter syrup) Sweet white soda to fill 3-5 dashes El Guapo Barrel Aged Vanilla Bitters Maraschino cherries for garnish Combine all ingredients except soda and bitters in a shaker filled with ice. Shake until chilled and coconut cream is incorporated. Strain into a cocktail glass or mug filled with ice. Top with s

1 1/2 oz Door County Distillery Barrel Finished Apple Brandy 1 1/2 oz Door County Distillery Rye Whiskey 2 oz pineapple juice 1 1/2 oz coconut cream Combine all ingredient in a shaker filled with ice. Shake until well chilled. Strain into a martini glass.

3 oz Door County Distillery Lucky 13 Brandy 3 oz Door County Distillery Cherry Rum 3 oz triple sec 2 oz fresh squeezed lemon juice Combine all ingredients in a shaker filled with ice. Shake until chilled. Strain evenly into two coupe glasses.

1 1/2 oz Door County Distillery Golden Rum 1 large spoonful honey 1/4 oz fresh squeezed lime juice 3-4 oz boiling water Lime slice and cinnamon sticks for garnish Pre-warm a rocks or toddy glass. Heat water until boiling. Combine Golden Rum, honey, and lime juice in the pre-warmed glass. Add boiling water and stir until honey is dissolved. Garnish with a lime slice and a few cinnamon sticks.

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