2 oz Door County Distillery Barrel Finished Apple Brandy 1/2 oz ginger syrup 3/4 oz fresh squeezed lemon juice 1/2 oz maple syrup 1 oz Door Peninsula Winery Modern Cider (sweet hard apple cider) Lemon slice for garnish Combine Barrel Finished Apple Brandy, ginger syrup, lemon juice, and maple syrup in a shaker filled with ice. Shake until chilled. Strain into a martini glass. Top with Modern Cider as a float. Garnish with a lemon.

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

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 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.

2 oz Door County Distillery Cherry Brandy 2-4 dashes Door County Distillery Cherry Bluff Infusion 1/2 oz fresh squeezed lime juice 1/2 oz...