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Home , Bar spoon, Bay Breeze, Bitters, Buck (cocktail), Cape Codder (cocktail), Chartreuse (color)

Whether it is your , a gala event or an intimate , Berkshire Mountain Distillers is here to help. We have created a list of time honored that lend themselves well to our spirits. Sit back, enjoy… and take the guesswork out of your next event. Please enjoy responsibly.

ICE GLEN 2 oz Ice Glen Vodka “Clear. Mild honeydew and aromas. A supple entry 4 oz Cranberry juice leads to a dryish medium body with hints of eucalyptus ½ oz Fresh juice . Finishes with a peppery, minty fade. Excellent.“ Lime wedge – Beverage Testing Institute Shake all ingredients with ice and strain into a glass with fresh APEROL SMASH ice. with a lime wedge. 1 oz Ice Glen Vodka CUCUMBER ½ oz Fresh squeezed lime juice 2 slices of thickly cut cucumber ½ oz Simple 1½ oz Ice Glen Vodka 1 oz Aperol ½ oz St. Germain 5 Grapes ½ oz juice Soda water ½ oz simple syrup* Muddle grapes in a Collins glass. Shake remaining ingredients with Soda water ice and strain into a into the Collins glass with fresh ice. Top with soda Cucumber slice, mint or lemon water (or try lemon/lime seltzer). Muddle cucumber and lemon. Shake all ingredients with ice and strain THE BARYSHNIKOV into a Collins glass with fresh ice. Top with soda water. Garnish with a - recipe by Six Depot Roastery cucumber slice, mint or lemon. **Simple syrup is optional try making one without it and add if desired** 2½ oz Ice Glen Vodka 5 oz Six depot cold brew GYPSY QUEEN Dash Simple syrup 2 oz Ice Glen Vodka 3 oz of 1 oz Benedictine Shake all ingredients with ice and strain into a highball glass with fresh 2 dashes Berkshire Mountain Distillers ice. No garnish. Lemon CADERE Stir all ingredients with ice and strain into a chilled coupe glass. Garnish with a lemon twist. 2 oz Ice Glen vodka 2 whole dried figs HARVEY WALLBANGER ¼ oz apple vinegar ¾ oz Ice Glen vodka ¼ oz lemon juice 1½ oz juice ½ oz Demerara syrup ¼ oz 1 dash Orange slice & cherry Shake all ingredients with ice and double strain into a chilled cocktail Shake all ingredients with ice and strain into a highball glass with fresh glass. No garnish. ice. Garnish with an orange slice and a cherry. CAIPIROSKA HAWTHORNE VALLEY RUSH 2 oz Ice Glen Vodka - recipe from Hawthorne Valley Farm 1 lime cut into 8 wedges 2 oz Ice Glen Vodka 1 tablespoon 1 oz Hawthorne Valley Goldrush kraut juice Muddle lime wedges with the sugar in the bottom of a rocks glass. Fill 1 oz lemon Juice the glass with crushed ice, add the vodka and stir well. 1 oz simple syrup Soda water Lemon Wedge Shake all ingredients (except soda water) with ice and strain into a rocks glass with fresh ice. Top with soda water. Garnish with wedge of lemon. HEATHER ROSE NORTHSIDE 1½ oz Ice Glen Vodka 1½ oz Ice Glen Vodka 1 Strawberry ¾ oz Fresh Lemon Juice 1 orange slice 1 tsp Sugar 2 Cucumber slices Mint sprig Mint crown Rosé Shake all ingredients with ice and strain into a rocks glass with fresh ice. Muddle strawberry, orange slice and mint leaves in the bottom of Garnish with mint crown. a shaker. Add vodka and shake with ice. Double strain into chilled champagne flute and top with rosé champagne. Garnish with an orange PINA 75 twist. - recipe by Jacob Hanks 3oz of Ice Glen Vodka ICE GLEN 1oz of Chambord 1½ ounces Ice Glen Vodka 2oz of 1 oz cranberry juice Pineapple slice 4 oz pineapple juice Shake all ingredients with ice and strain into a highball glass with fresh Lime wedge ice. Garnish with pineapple slice. Pour ingredients into a highball glass with ice. Garnish with a lime wedge. 1½ oz Ice Glen Vodka ICE GLEN ELDERFLOWER LEMONADE 3 oz fresh (by the pitcher) 2 oz cranberry juice 1 cup Ice Glen vodka Lime wedge 1/2 cup Elderflower liqueur Pour ingredients into a highball glass with ice. Garnish with a lime wedge. Juice from two to three lemons, (peel the skins first to garnish) In a pitcher, combine all ingredients and stir thouroughly. Garnish with the lemon peel. ¾ oz Ice Glen Vodka 2 oz Greylock or Ethereal JUTE COCKTAIL ½ oz or Cocchi 1½ oz Ice Glen Vodka Lemon Twist ¾ oz Cinzano Pour ingredients into a mixing glass with ice and stir. Strain into a ¾ oz dry . Garnish with lemon twist. Stir, strain, garnish with lemon twist and on the side WATERMELON REFRESHER LAIKA - recipe by Daire Rooney ¾ oz Ice Glen Vodka 1½ oz Ice Glen Vodka 1 oz Fresh grapefruit juice ¼ oz lime juice 1 oz orange liqueur Splash of Agave Champagne 3 oz watermelon juice Grapefruit Twist Soda water Shake all ingredients (except champagne) with ice and strain into a chilled champagne flute. Top with champagne. Garnish with grapefruit Lime wedge garnish twist. Shake all ingredients (except soda water) with ice and strain into a rocks glass with fresh ice. Garnish with a lime wedge. LAVENDER WHAT ABOUT ‘BARB - recipe by Brigid Dorsey, Les Collines 2 oz Ice Glen vodka 1 tbsp Lavender Jelly ½ oz Strawberry Rhubarb 2½ oz BMD Ice Glen Vodka 1 oz Pineapple juice Lavender flowers Prior to making the cocktail, completely dissolve the tbsp of jelly into the ½ oz Simple syrup 2½ oz of vodka. Pour mixture in to a mixing glass with ice and stir. Strain 2 dashes Cranberry bitters into a martini glass. Garnish with lavender flowers. Soda water LE FLEURS Sprig of mint Shake all ingredients (except soda water) with ice and strain into a rocks 1½ oz Ice Glen Vodka glass with fresh ice. Garnish with mint crown. ¾ oz Fresh lime juice ¾ oz St.Germain ¼ oz Simple Syrup Champagne Elderflower Shake all ingredients (except champagne) with ice and strain into a chilled cocktail glass. Top with champagne. Garnish with an Elderflower. BASIL & BEES GREYLOCK & - SevenStrong, Northampton, MA ETHEREAL GIN 1½ oz Greylock Gin ½ oz Honey Syrup* ½ oz Citric Water** #1 craft gin 2 dashes Lavender Bitters Basil in the country Dried Lavender - New York Times Stir all ingredients with ice and strain into a chilled coup glass. Light a piece of dried lavender on fire and extinguish immediately so it begins smoking. Invert a cold coup glass over the one containing the cocktail THE AGE OF AQUARIA and hold the burning lavender inside the glass allowing the smoke to - by Savannah of Area Four, Boston hover above the . Garnish with one leaf of basil. 1½ oz Greylock gin *Honey Syrup Heat up equal parts by weight water and honey until dissolved. Let cool. ½ oz Orgeat **Citric Water: combine water with 2% of its weight of citric acid. Stir ½ oz Grapefruit juice until dissolved. ¼ oz Lemon juice ¼ oz Simple syrup BEE’S KNEES ¼ oz Aperol 2 oz Greylock or Ethereal Gin Short shake, DOF with crushed ice, orchid with shimmer sugar ¾ oz fresh lemon juice sprinkled on top ¾ oz Honey Syrup Lemon Twist ALASKA Shake all ingredients with ice and strain into a chilled cocktail 1½ oz Greylock or Ethereal Gin glass. Garnish with lemon twist. 1½ oz THE BERKSHIRE 2 dash Orange Bitters Lemon twist 2 oz Ethereal Gin Shake all ingredients with ice and strain into a chilled cocktail 1 oz Lime Juice glass. Garnish with lemon twist. 1 oz Blueberry-mint syrup* THE AOMAME Soda water - by Daniel Schmitz, Publik Draft House ATL Lime wheel Shake all ingredients with ice and strain into a Collins glass with fresh 1 ½ oz Ethereal Gin ice. Top with soda water and garnish with a lime wheel. 1 oz lemon juice *Blueberry-mint syrup: combine equal parts water, sugar, blueberries & ½ oz liqueur mint bring to a boil and simmer for 10-15 minutes. Pour mixture through a 1 oz Butterfly pea syrup strainer and keep refrigerated. 1 egg BLACKBERRY BRAMBLE Dry shake egg white, lemon juice until emulsified. Add remaining 2 oz Greylock or Ethereal Gin ingredients and shake with ice. Double strain into a chilled coup glass. 1 oz fresh lemon juice Garnish with pea pod flowers. ¾ oz Simple Syrup In a small pot, bring ½ cup water to a boil, combine ½ cup sugar and Blackberry preserve stir until disolved. Turn of heat and add butterfly pea flowers and let Shake all ingredients with ice and strain into a rocks glass steep until desired is reached. Strain out flower in to a jar and with fresh crushed ice. Top with two spoons of Blackberry keep refridgerated. Recipe makes ¾ cup of syrup. Preserve. (Or try fresh Blackberries muddled with sugar or St. Germain) 2 oz Greylock Gin BLACKBERRY SMASH ½ oz Maraschino liqueur - recipe by Emily Woerthman of Hudson Standard ¼ oz Crème de violette or Crème Yvette ¾ oz Lemon juice 1½ oz Greylock Gin Cherry ¾ oz Hudson Standard Cassis Berry Shrub Shake all ingredients with ice and strain into a cocktail ½ oz sugar simple syrup glass. Garnish with a cherry. ½ oz lime juice 3 drops Hudson Standard Spruce Shoot Bitters 5 or 6 blackberries Rosemary sprig Muddle a few of the blackberries in a shaker. Add remaining ingredients with ice and shake. Double strain into a rocks glass with fresh ice. Garnish with remaining blackberrys and rosemary sprig. BOSTON COCKTAIL CONTESSA 1½ oz Greylock Gin 1oz Ethereal Gin 1½ oz 1 oz Aperol ½ oz fresh lime juice 1 oz Dry Vermouth Dash of grenadine Orange Twist Cherry Stir all ingredients with ice and strain into a rocks glass. Garnish with an Shake all ingredients with ice and strain into a chilled cocktail orange twist. glass. Garnish with a cherry. CIDER MAIDEN’S BLUSH #2 - recipe by Carr’s Ciderhouse ¾ oz Greylock or Ethereal Gin 6 oz Carr’s Sparkling Dry Cider, chilled ¾ oz Lillet 1½ oz Greylock Gin ¾ oz orange liqueur ½ oz Bug Hill Farm Raspberry Shrub (or substitute ½ oz Chambord) ¾ oz fresh lemon juice Sprig of mint Fresh raspberries Rinse a chilled cocktail glass with Absinthe. Stir remaining Muddle mint in the bottom of the shaker. Add remaining ingredients with ingredients with ice and strain into the cocktail glass. ice (except cider), shake well and strain into a chilled cocktail glass. Top DELMONICO with sparkling cider. Garnish with fresh raspberries and mint crown. 1 oz Greylock or Ethereal Gin CITRUS FIZZ ½ oz brandy 1½ oz Greylock gin ½ oz dry vermouth 1 oz orange ½ oz sweet vermouth ¾ oz lime Juice 1 dash orange bitters 2 dashes wormwood bitters Lemon twist 1 mint sprig Stir all ingredients with ice and strain into a chilled cocktail Soda Water glass. Garnish with a lemon twist. Muddle mint (save the crown) with bitter in a shaker. Add remaining DOING THYME ingredients (except soda water) and shake with ice. Strain into a highball - recipe by Daddy Jones Bar, Somerville glass with fresh ice. Top with soda water. Garnish with a mint sprig. 2 oz Greylock Gin CLEAN COLLINES 1 oz Apple cider - recipe by Brigid Dorsey, Les Collines ½ lemon juice 2 oz Greylock Gin Blueberry jam 1 tsp Les Collines Rosemary Meyer Lemon Rosemary Jelly Sparkling Tonic water Fresh Rosemary Thyme sprig Prior to making the cocktail, completely dissolve the tsp of jelly into Shake all ingredients (except the sparlking wine) with ice and strain into a the 2 oz of gin. Muddle some of the rosemary in a Collins glass. Pour chilled rocks glass with fresh ice. Garnish with a thyme sprig. mixture into the glass with ice and top with tonic water. Garnish with a ELDER STATESMAN Rosemary sprig. - recipe by William Winn CLOISTER 2 oz Ethereal Gin 2 oz Greylock or Ethereal Gin 1 oz St. Germain Elderflower Liquor ¾ oz Yellow Chartreuse ½ oz orange liqueur ¾ oz fresh grapefruit juice Soda Water ¼ oz fresh lemon juice Orange Twist ½ oz simple syrup Stir all ingredients (except soda water) with ice and strain into a highball Shake all ingredients with ice and strain into a chilled cocktail glass with fresh ice, top with soda water. Garnish with fresh orange twist. glass. Garnish with lemon twist. FANCY GIN FIZZ CLOVER CLUB 1½ oz Greylock or Ethereal Gin 2 oz Greylock or Ethereal Gin ¾ oz fresh lime juice 1 oz fresh lemon juice 1 oz Simple Syrup 1 tsp raspberry syrup or grenadine ½ oz chartreuse ½ egg white ½ egg white Shake all ingredients with ice and strain into a chilled cocktail glass. 3 dashes Peychaud’s bitters Soda water Pour Chartreuse over ice into a Collins glass. Shake remaining ingredients (except the soda water) with ice and strain into a Collins glass. Top with soda water and two dashes bitters. FLAPPER ROSE - recipe by Marliave, Boston - Andrew Harding 2½ oz Greylock gin 1½ oz Greylock Gin 1 oz lavender honey 1½ oz dry vermouth ¾ Lemon juice ¼ oz Rose Liqueur Lavender sprig 1 oz lemon juice Shake all ingredients with ice and strain into a chilled cocktail glass. Serve down on a large rock of ice. Garnish with lemon twist. Garnish with a lemon twist or lavender sprig. HONEY GIN FIZZ FLORODORA 2½ oz Ethereal gin 2 oz Greylock gin ½ oz honey sage syrup* ½ oz lime juice ½ oz lime juice ½ raspberry liqueur Soda water Fresh sage leaves Lime wedge & raspberries Shake all ingredients with ice (except soda water) and strain into a Shake all ingredients with ice and strain into a highball glass with fresh chilled highball glass. Garnish with a few fresh sage leaves. *Combine ice, top with ginger ale. Garnish with a lime wedge and raspberries. equal parts honey and water and a sprig of sage for every half cup of honey and water mixture. Bring to a boil and strain. Let cool in the fridge. 1 oz Greylock or Ethereal Gin ¾ oz Simple syrup 1½ oz Greylock or Ethereal Gin ½ oz fresh lemon juice ¼ oz orange liqueur Champagne ¼ oz Lemon twist ¾ oz lemon juice Shake all ingredients (except champagne) with ice and strain into a Lemon twist chilled champagne flute. Top with champagne. Garnish with Lemon twist. Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lemon twist. 2 oz Greylock or Ethereal Gin KIN KAN 1 oz fresh Lime Juice - recipe from PDT, adapted by Jane Burns, Allium ¾ oz Simple syrup 1½ oz Greylock Gin Lime Wedge 1 oz kumquat syrup* Shake all ingredients with ice and strain into a chilled cocktail glass. ¾ oz lemon juice Garnish with lime wedge. This drink can also be served over ice in a Rinse a chilled coup with an elderflower liqueur. Shake all ingredients Collins glass. with ice and strain into the chilled, rinsed coup glass. *Kumquat Syrup - prepare 6 oz of kumquats by rinsing and slicing the GIN & SIN tops and bottoms off. Add to a pot along with 16 oz simple syrup and bring 2 oz Greylock Gin to a boil. Let simmer for 30 minutes. Turn off heat, cover for 1 hour to let ¼ oz fresh orange juice cool. Stain into an empty bottle and keep in the refrigerator. ¼ oz fresh lime juice 2 dashes grenadine ¾ oz Greylock or Ethereal Gin Shake all ingredients with ice and strain into a chilled cocktail glass. ¾ oz Maraschino Liquor ARNOLD PALMER ¾ oz Green Chartreuse 1½ oz Greylock Gin ¾ oz fresh lime juice 6 oz green Tea Shake all ingredients with ice and strain into a chilled cocktail glass. 4 oz lemonade LOCKED UP GIMLET Mint sprig - recipe by The Lock Up Restaurant Shake all ingredients with ice and strain into a collins glass with fresh ice. 2 oz Ethereal Gin Garnish with a mint crown/lemon wedge. 1 oz lime juice GREY DAWN 1 tbsp fig jam 1 oz Greylock Gin Soda water ¾ oz Campari Lime wedge 1¾ oz fresh OJ Muddle fig jam. Stir the remaining ingredients (except soda water) with Shake all ingredients with ice and strain into a n rocks glass with fresh ice and strain into a collins glass with fresh, top with soda water. Garnish ice. Garnish with an orange slice. with a lime wedge. LONDON MULE 1½ oz Greylock gin 1½ oz Greylock gin 10 mint leaves ¾ oz Orange juice 1 oz simple syrup 1 tsp absinthe ¾ oz lime juice 1 tsp grenadine Ginger Orange Twist Mint crown Shake all ingredients with ice and strain into a chilled cocktail glass. Muddle mint, lime juice and simple in a shaker. Add remaining Garnish with an orange twist. ingredients (except ), shake with ice and strain into a NEGRONI highball glass with fresh ice. Top with Ginger beer. Garnish with a mint 1 oz Greylock or Ethereal Gin crown. 1 oz Campari MAPLE MOON 1 oz Sweet Vermouth 2 oz Greylock or Ethereal Gin Orange twist 1 oz fresh lemon juice Stir all ingredients with ice and strain into a rocks glass with one large ice ¾ oz tsp Maple syrup cube. Garnish with orange twist. 2 dash Grapefruit Bitters NEVER SAY NEVER AGAIN Orange Twist - recipe by Mike Shane of Public in N. Adams Shake all ingredients with ice and strain into a chilled cocktail glass. 1½ Greylock Gin Garnish with orange twist. ¾ Aperol MARRAKESH ¼ Lime Juice 2 oz Ethereal Gin ¼ Lemon Juice ½ oz lemon juice ½ Honey Syrup ¾ oz grenadine 2 dashes Orange Bitters ½ tsp ras el hanout Orange twist 1 egg white Shake all ingredients with ice and strain into a rocks glass with one large Dry shake ice cube. Garnish with an orange twist. Shake with ice, double strain into a chilled cocktail glass. Garnish with NORMAN ROCKWELL ras el hanout. 3 oz Barreled Ethereal Gin Barspoon apricot liqueur 2 oz Ethereal Gin 3 dash Angostura bitters 1 oz Sweet Vermouth 2 dash Orange bitters ¼ oz Maraschino Liquor Place 1 medium sized sugar cube in a double glass. Soak 2 dashes Berkshire Mountain Distillers’ Wormwood bitters the sugar cube with the bitters. Break sugar cube with . Add ¼ oz Lemon Twist water. Muddle until you can’t feel the grit of the sugar through the muddler, Stir all ingredients with ice and strain into a chilled cocktail glass. yet the sugar is not completely dissolved. Then, rinse the muddler with Garnish with lemon twist. ½ oz of spirit, into the glass. Add ice (preferably a single large rock). Stir to temper the ice. Add the rest of the ingredients. Stir to proper dilution. MENTHA SLING Garnish with orange twist. - recipe by Tony Lamunno ORANGE BLOSSOM 2 oz Greylock gin 1½ oz Ethereal Gin ¾ oz Grapefruit liqueur 1½ oz Sweet vermouth ¾ oz fresh lemon juice 1½ oz Orange juice ½ oz 3 spice tea syrup Orange slice Soda water Shake all ingredients with ice and strain into a chilled cocktail glass. Mint crown and grapefruit twist Garnish with Orange slice. Shake all ingredients with ice and strain into a collins glass with fresh ice. Garnish with a mint crown. MONK 2 oz Greylock or Ethereal Gin 1 oz orange liqueur 2 oz Greylock or Ethereal Gin ½ oz fresh lime juice ½ oz Sweet Vermouth 1 dash Berkshire Mountain Distillers’ Wormwood Bitters ½ oz Benedictine 1 dash Orange Bitters 2 dashes Orange Bitters Stir all ingredients with ice and strain into a chilled cocktail glass. Lime wheel Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with lime wheel. PIGLET’S LAMENT - recipe by Frederic Yarm, Loyal Nine, Cambridge 2 oz Ethereal Gin 1 oz Greylock Gin Sprig of fresh mint leaves ½ oz Campari ¾ oz fresh squeezed lemon juice ¼ oz Cynar ¾ oz simple syrup ¼ oz Elderflower Liqueur, Mint crown 1 oz Sweet Vermouth. Shake all ingredients with ice and strain into a chilled cocktail Stir with ice, strain into a chilled coupe glass. Garnish with a grapefruit glass. Garnish with a mint crown. This drink can also be served twist. over ice in a Collins glass. SKIES AT NIGHT THE STAGECOACH STOP - recipe by Frederic Yarm, Loyal Nine Cambridge - Recipe by Old Inn on the Green 2 oz Greylock gin 2 oz Ethereal Gin ½ oz syrup 1 bunch seasonal (basil, rosemary, thyme, sage) 1 tbsp Luxardo ½ tsp. granulated sugar ½ oz lime juice ½ oz lime juice Sprig of mint Muddle the herbs and suger in a shaker. Add remaining Wormwood bitters ingredients with ice and strain into a chilled cocktail glass. Muddle mint syrup. Add remaining ingredients with crushed ice in a Garnish with the same fresh . highball glass. Using a , mix all ingredients keeping the mint on the bottom. top with more crushed ice, and garnish with three dashes 1 oz Greylock Gin of bitters. ½ oz Lemon juice RHUBARB 75 ½ oz Simple syrup 2 oz Greylock Soda water 1 oz Rhubarb-mint syrup** Lemon twist 1 oz lemon juice Shake all ingredients (except the soda water) with ice and strain Champagne or soda water into a Collins glass with fresh ice. Top with soda water. Garnish Mint crown or lemon twist. with a lemon twist. Combine all ingredients in a shaker with ice, shake and strain into a flute and top with champagne or soda water. Garnish with mint crown or 2 oz Greylock or Ethereal Gin lemon twist. 1 oz Dry Vermouth **Rhubarb-mint syrup - In a small pot, combine 3/4 cup Rhubarb, 1 sprig of mint,1/2 cup sugar with 3/4 cup water and bring to a boil. Reduce the ¼ oz Absinthe heat to simmer until slightly thickened and bright in color, about 20 ¼ oz Maraschino Liquor minutes. Let the syrup cool then strain. Stir all ingredients with ice and strain into a chilled cocktail glass. RUBICON VERBENA BLOSSOM ½ oz Green Chartreuse 1 ½ oz Greylock gin 1 rosemary sprig 1 oz sweet vermouth 2 oz Ethereal gin ¼ oz Lemon Juice ½ oz Maraschino liqueur Cucumber slice ½ oz Lemon Juice Soda water Curl the Rosemary around the bottom of a rocks glass. Add Shake all ingredients (except soda water) with ice and strain into Chartreuse, light and allow to burn while you mix the drink a Collins glass with fresh ice. Top with soda water. Garnish with a (optional). Shake the remaining ingredients with ice. Strain cucmber slice. into the rocks glass to extinguish. Top with crushed ice. VESPER SEVENTH HEAVEN 2 oz Greylock Gin 2¼ Ethereal Gin ¾ oz Ice Glen Vodka ¾ Maraschino liqueur ½ oz Lillet ¾ Grapefruit juice Lemon Twist Mint Stir all ingredients with ice and strain into a chilled cocktail glass. Shake all ingredients with ice and strain into a chilled cocktail Garnish with lemon twist. glass. Garnish with a mint crown. This drink can also be served over ice in a Collins glass. VIBRANT SUNRISE THE WINDSOR KNOT 2 oz Greylock Gin 1½ oz Ethereal gin 3 Blood orange slices ½ oz orange liqueur 1 oz fresh lemon juice 1 oz freshly squeezed lemon juice 1 oz fresh lime juice 2 oz white cranberry juice 1½ oz Agave Cucumber slices Cayenne and rim Soda water Blood orange slice & thyme sprig Shake all ingredients (except soda water) with ice and strain into Muddle the 2 of the 3 blood oranges in the bottom of a shaker, a wine glass with fresh ice. Top with soda water. Garnish with add remaining igredients with ice and shake. Rim a rocks glass cucmber slices. cayenne and salt. Double strain over new ice and garnish with blood orange slice & thyme sprig.

RAGGED MOUNTAIN RUM BOLERO 2 oz Ragged Mountain Rum ½ oz brandy DOUBLE MEDAL WINNER ½ oz fresh lime juice – San Francisco Spirits Competition ½ oz fresh orange juice ½ oz simple syrup A WISH FROM GRACE Lime twist - recipe by Steven Liles Shake all ingredients with ice and strain into a chilled cocktail glass. 1½ Ragged Mountain Rum Garnish with a lime twist. ½ Dry Curacao ¾ Madeira MULATA ¾ lemon juice 1½ oz Ragged Mountain Rum ½ simple syrup ½ oz Lime Juice 1 dash of bitters 1 oz Coffee Liqueur Shake all ingredients with ice and strain into a chilled coupe glass. Lime wedge Garnish with a lemon twist. Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lime wedge. AIR MAIL 1½ oz Ragged Mountain Rum FLOR DE JEREZ ¾ oz Honey Syrup ½ oz Ragged Mountain Rum ¾ oz fresh lime juice 1½ oz Lustau Los Arcos Amontillado Champagne ¼ oz Rothman + Winter Apricot liqueur 2 dashes Berkshire Mountain Distillers’ Falernum bitters ¾ oz lemon juice Mint Crown ½ oz simple syrup Shake all ingredients (except for champagne) with ice and strain into a 1 dash of Angostura bitters Collins glass with fresh ice. Top with Champagne and bitters. Garnish Shake all ingredients with ice and strain into a chilled coupe glass. with mint crown. FLORIDITA BERKSHIRE MOUNTAIN SQUALL 1½ oz Ragged Mountain Rum 2 oz Ragged Mountain Rum ½ oz lime juice 2 Dashes Berkshire Mountain Distillers’ Falernum Bitters ½ oz sweet vermouth 1 Premium quality ginger beer /8 oz white creme de cacao 1 Garnish with a lime wedge /8 oz grenadine Pour rum and bitters in a rocks glass over ice. Top with ginger beer, Lime wedge garnish with a lime wedge. Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lime wedge. THE BERKSHIRE PAINKILLER 2 oz Ragged Mountain Rum ¾ oz fresh pressed pineapple ¾ oz cream of coconut ¾ oz fresh orange juice Grated nutmeg and mint Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish fresh grated nutmeg and a sprig of fresh mint. GINGERMINT SWIZZLE JAMAICAN BREEZE 2 oz Ragged Mountain Rum 1½ oz Ragged Mountain Rum 1 oz fresh lime juice 1 slice Fresh ginger ½ oz Velvet Falernum 2 oz Pineapple juice ¾ oz Simple Syrup ½ oz Simple syrup 1 large mint sprig 1 dash Falernum bitters Ginger Beer Lime wedge Mint Crown Muddle a slice of ginger in the bottom of a shaker. Add the remaining Lime wheel ingredients with ice and shake. Strain into a rocks glass with fresh ice, Muddle mint in the bottom of a Collins glass. Stir* remaining Garnish with a lime wedge. ingredients (except Ginger Beer) with ice and strain into a MILL RIVER STING Collins glass with fresh ice. Top with Ginger Beer. Garnish with lime 1½ oz Ragged Mountain Rum wheel, Falernum Bitters and a mint crown. **For best results, use a ¾ oz honey syrup swizzle stick** ¾ oz lime juice GORILLA ¾ oz Ragged Mountain Rum 2 dashes Falernum bitters ¾ oz Berkshire Bourbon Mint crown ¾ oz coffee liqueur Shake all ingredients (except prosecco) over ice. Strain into a coupe Three coffee beans glass and top with prosecco. Garnish with two dashes of Falernum Stir all ingredients with ice in a rocks glass. Garnish with three bitters and a mint crown. coffee beans. Cinnamon Honey Syrup: 2 tbsp Mill River cinnamon honey, 2 tbsp hot water HEMINGWAY DAIQUIRI 2 oz Ragged Mountain Rum 1 oz fresh lime juice 2 oz Ragged Mountain Rum ½ oz Maraschino liqueur 1 oz fresh lime juice ½ oz fresh grapefruit juice 1 tablespoon superfine sugar 1 spoon Sugar 1 Large mint sprig Lime wheel Soda water Shake all ingredients with ice and strain into a chilled cocktail glass. Mint crown Garnish with the lime wheel. Muddle mint, lime juice and sugar in the bottom of a shaker. Add remaining ingredients (except soda water), shake with ice and strain into HOT MULLED CIDER a highball glass with fresh ice. Top with soda water. Garnish with a mint 8 oz Ragged Mountain Rum crown. 1 qt of fresh cider PLANTER’S 4 tsp of light brown sugar 6 2 oz Ragged Mountain Rum 2 cinnamon sticks 1½ oz fresh orange juice 2 sq inches of orange peel 1½ oz pineapple juice Simmer all ingredients (except rum) for 10-15 minutes, covered. Add an ½ oz fresh lime juice 1½ oz of rum per serving into a mug. ½ oz simple syrup Dash of grenadine INDEPENDENCE SWIZZLE Dash of orange liqueur 2 oz Ragged Mountain Rum Orange slice 1½ oz fresh lime juice Shake all ingredients with ice and strain into a highball glass with fresh 1 tsp Honey ice. Garnish with an orange slice. 1 tsp Sugar THE RAGGED GINGERMAN 3 dashes Berkshire Mountain Distillers’ Falernum bitters Lime Wheel - recipe by 229 Stir* all ingredients with ice and strain into a Collins glass with fresh 2 oz Ragged Mountain Rum ice. Top with Falernum bitters. Garnish with lime wheel. ¼ oz maple syrup **For best results, use a swizzle stick** ½ oz molasses 1 oz Intenese Ginger Liqueur 1 egg white 3 dashes Smoked Chili Bitters Freshly shaved nutmeg Dry shake all ingredients. Add ice, shake again and strain into a rocks glass with one large cube. Garnish with freshly shaved nutmeg. RUM BEES KNEES “THE YACHTSMAN” - recipe by Paul Calvert - recipe by @bottomsupnyc 1½ oz Ragged Mountain Rum 2 oz Ragged Mountain Rum ¾ oz lemon 1 oz , orange peel honey syrup* ¾ oz rainwater Madeira ¾ oz lemon juice ¼ oz 2:1 honey syrup Cara Cara orange and allspice berries ¼ oz salty orange cordial* Shake all ingredients with ice and strain into a chilled cocktail glass. 2 dashes Angostura Bitters Garnish with Cara Cara orange and allspice berries. No garnish *To make a honey syrup: Add 4 parts honey to 1 part boiling water. Shake all ingredients with ice and strain into a rocks glass with fresh Stir and add allspice and orange. Let cool and then strain spices ice. *Combine equal parts by weight: fresh squeezed orange juice and (sometimes spices can take as long as 24 hrs to fully infuse so taste to white sugar in a saucepan over medium heat. Heat until sugar is broken your liking before straining). down. Do not boil. Add 1/2 teaspoon Kosher salt per every cup and stir to RUM integrate. Bottle and refrigerate. Will keep for two weeks. 2 oz Ragged Mountain Rum 1 oz sweet vermouth Dash maraschino liqueur NEW ENGLAND 2 dashes Berkshire Mountain Distillers’ Falernum bitters Twist of orange peel Cherry Stir all ingredients with ice and strain into a cocktail glass. Garnish with ALGONQUIN the twist of orange peel and a cherry. 2 oz New England Corn Whiskey 1 oz dry vermouth SCORPION BOWL 1 oz pineapple juice - recipe by Charlie Robinson Cherry 5 oz Ragged Mountain Rum Shake all ingredients with ice and strain into a chilled cocktail glass. 5 oz BMD Greylock Gin Garnish with a cherry. 2 oz lime juice 4 oz Orange juice BERKSHIRE CORN MANHATTAN 2 oz pineapple juice 2 oz New England Corn Whiskey 1½ oz Demerara Syrup ¾ oz Aperol 2 oz Orgeat 2 dashes orange bitters Roll all ingredients back and forth between shakers, without ice, then Cherry pour into 48oz ceramic scorpion bowl half filled with ice. Soak a sugar Stir all ingredients with ice and strain into a cocktail glass. cube in overproof rum and light! Garnish with a cherry. STRAWBERRY GINGER HIGHBALL THE BIG APPLE 1½ oz Ragged Mountain Rum 3 oz New England Corn Whiskey ¾ oz fresh lemon juice 1 oz dry vermouth ¾ oz Simple Syrup 2 dashes Berkshire Mountain Distillers’ Wormwood bitters 2 fresh strawberries 1 cup sparkling cider (if using hard cider, reduce the 2 Slices of ginger amount of whiskey by an ounce) Ginger beer Apple slice Muddle one strawberry and one slice of ginger in mixing glass. Shake Stir all ingredients (except cider) with ice and strain into a Collins glass remaining ingredients (except ginger beer) with ice and strain into with fresh ice. Top with cider. Garnish with an apple slice. a Collins glass with fresh ice. Top with Ginger beer. Garnish with BLOOD & SAND strawberry and mint. ¾ oz New England Corn Whiskey VALLEY SUNRISE ¾ oz Cherry Heering - recipe fromTunnel Bar, Northampton, MA ¾ oz sweet vermouth 3 oz Ragged Mountain Rum ¾ oz orange juice ¼ oz Old Friends Farm ginger syrup Orange twist 1 oz beet syrup* Shake all ingredients with ice and strain into a chilled cocktail glass. ½ oz Mothers Inc strawberry jam Garnish with an orange twist. 1 oz lime juice CORN WHISKEY 4-5 mint leaves Beet spiral & Mint crown 1½ oz New England Corn Whiskey In a collins glass, add beet syrup, fill with ice. In a mixing glass, lightly 2 tsp light cream muddle lime, mint, jam and ginger syrup. Add rum and shake with ice. 1 tsp maple syrup Strain into the collins glass, careful to layer over the beet syrup, and 1 whole with a beet spiral and mint crown. Nutmeg *Puree of 2 cups local beets, 1 cup sugar and 2 cups water. Bring to a Shake all ingredients with ice and strain into a chilled coupe glass. boil, adding sugar slowly, and let cool. Sprinkle nutmeg to garnish. GINGER TEA PEACH - Theodore’s Springfield, MA - recipe by Hotel on North 2 oz New England Corn Whiskey 1½ oz New England Corn Whiskey 1 tablespoon peach jam 2oz peach juice Top with ginger beer 4 1” chunks of fresh peach No garnish 1½ oz ginger syrup Shake all ingredients with ice and strain into a Rocks glass with fresh Top off with green tea ice. No garnish. ½ oz peach nectar Sliced peach, mint crown & ginger 2 oz New England Corn Whiskey Muddle fresh peaches, peach jam and ginger syrup in a shaker. Add ½ oz Lemon juice remaining ingredients and shake with ice. Garnish with a sliced peach, ½ oz Orange juice mint crown and ginger. 1 tsp grenadine NEW ENGLAND WHISKEY Orange twist 2 oz New England Corn Whiskey Shake all ingredients with ice and strain into a chilled cocktail 1 oz fresh squeezed lemon glass. Garnish with an orange twist 1 oz simple syrup WHISKEY & GINGER Lemon wedge 2 oz New England Corn Whiskey Shake all ingredients with ice and strain into a chilled Ginger Ale Collins glass with fresh ice. Garnish with a lemon wedge. Lime wheel Variation 1: Whiskey Smash Pour whiskey into a highball glass filled with ice. Top off with ginger Add 1 large mint sprig to shaker. Garnish with a mint crown. ale. Garnish with a lime wheel. Variation 2: Manhatten Sour Slowly top with after straining. Garnish with Orange twist.

THE BELLE REEVE BERKSHIRE BOURBON - recipe by Hudson Standard GOLD MEDAL WINNER 1½ oz Berkshire Bourbon – Jim Murray’s Bible 1½ oz Barrow’s Intense Ginger Liqueur ¾ oz Hudson Standard Peach Lavender Shrub ANDREY KASATSKY PUNCH Juice of half a lemon 2½ oz of Berkshire Bourbon 2-3 dashes Hudson Standard Ginger Bitters 4 oz Six Depot Witches Brew tea Sprig of hyssop 1 oz of orange juice Shake all ingredients with ice and strain into a chilled cocktail glass. 2 Orange slices and cherry Garnish with a sprig of hyssop. Muddle one orange slice and cherry in glass. Shake remaining BERKSHIRE ingredients with ice and strain into the rocks glass. Garnish with an - variation by Billy Jack Paul orange slice and cherry. 1½ oz Berkshire Bourbon APOGEE SOUR ¾ sweet vermouth - recipe by Andrew Harding ¾ Campari 2 oz Berkshire Bourbon Orange twist ½ oz demerara Stir all ingredients with ice and strain into a rocks glass with one ½ oz lemon juice large cube. Garnish with an orange twist. 1 chunk of raw turmeric THE BERKSHIRE CHERRY SMASH Smash the turmeric with a fruit muddler, rinse the muddler with the other -Latitude, W. Springfield, MA ingredients, shake and double strain, then add rocks and garnish with apple flag and star . 2½ oz Berkshire ¾ oz Lemon Juice APPLE BOURBON BRÛLÉE ½ oz Honey Infused Simple Syrup 1 oz Berkshire Bourbon Mint spring & crown 3 oz dry hard cider Luxardo Cherries & syrup 1 tsp sugar Muddle mint, lemon juice and honey-infused simple syrup in in a 2 dashes Wormwood Bitters shaker. Shake with remaining ingredients and strain into a rocks Caramelized orange slice* glass with crushed ice. Add cherry juice drizzle and garnish with Stir all ingredients with ice and strain into a chilled coupe glass. cherry and mint crown Caramelized Orange slice to garnish. *Sprinkle a pinch of sugar on the orange slice and use a torch to caramelize until the sugar is brown BERKSHIRE OLD FASHIONED HARVEST MOON MANHATTAN 2 oz Berkshire Bourbon - recipe by Mooo Restaurant ¼ oz Maple syrup 2 ½ oz Berkshire Bourbon Orange slice ½ oz Earl Grey Syrup Cherry ¾ oz Averna 2 dashes Berkshire Mountain Distillers’ Wormwood bitters 2 dashes Walnut Bitters Orange Twist 3 Amarena cherries Muddle maple syrup, slice of orange and a cherry in a mixing glass. Add Stir all ingredients in a mixing glass and strain into a cocktail glass. ice and Berkshire Bourbon and stir. Strain into a rocks glass with two Garnish with three Amarena cherries. large ice cubes. Garnish with flamed orange twist and another cherry. INDIAN SUMMER BLACKBERRY BOURBON ICED TEA 2 oz Berkshire Bourbon (by the pitcher) ¼ oz 3 cups Blackberries ½ oz Lemon juice ¾ cup sugar 1 heaping Tbsp Apricot jam 2 tbps bruised mint 8-12 fresh sage leaves 6 cups Black Tea Shake ice and sage and then add remaining ingredients, shake again and 1½ oz Berkshire Bourbon (per drink) strain into a rock glass with fresh ice. Garnish with a sage leaf. Muddle blackberries, sugar and mint in a mixing glass. Pour in hot black tea and let steep. Strain mixture into a pitcher. In a rocks glass, add ice, 3 oz Berkshire Bourbon bourbon and top with Blackberry Ice tea mixture. 1 large sprig of mint DERBY 1 oz Simple Syrup 2 oz Berkshire Bourbon Mint crown ¼ oz Benedictine Powdered sugar 1 dash Wormwood bitters Muddle mint leaves and simple syrup in rocks* glass. Add Berkshire Lemon peel Bourbon. Stir well, fill with crushed ice. Garnish with mint crown and Stir all ingredients in a mixing glass and strain into a cocktail glass. powdered sugar. *Best served in a silver cup with a . Garnish with a lemon peel. MORRIS COCKTAIL FALL BOURBON BUCK 1½ oz Berkshire Bourbon 1 oz Berkshire Bourbon 1 oz Lillet Blanc 2 oz Apple Cider ½ oz sweet vermouth 1 dash orange bitters 2 dashes Berkshire Mountain Distillers’ Falernum Bitters 1 dash simple syrup Ginger beer Orange twist Thinly-sliced apple Stir all ingredients with ice and strain into a cocktail glass. Garnish with Shake all ingredients (except ginger beer) with ice and strain into a an orange twist. highball glass. Garnish with a thinly-sliced apple. MULLED MADEIRA AND BERKSHIRE BOURBON FRISCO 1 bottle Madeira or Port 2 oz. Berkshire Bourbon 1½ oz Berkshire Bourbon (per serving) ½ oz Yellow Benedictine 1 oz Lillet Blanc ½ oz fresh lemon juice 3 dashes orange bitters Lemon twist 4 oz Water Shake all ingredients with ice and strain into a chilled cocktail glass. 1 tbsp Brown sugar Garnish with Lemon twist. 1 Cinnamon stick HARVEST MOON 2 Cloves, whole I sliced lemon - Andrew Harding Orange Twist ¾ oz Berkshire Bourbon Simmer all ingredients (except bourbon) for 10-15 minutes, covered. Add ¾ oz Ragged Mountain Rum an 1½ oz of bourbon per serving into a mug. Garnish with orange twist. ¾ oz sweet vermouth ¾ oz Cider Cordial Orange twist Stir all ingredients in a mixing glass and strain into a cocktail glass. Garnish with orange twist STEEPLE MULE 3 oz Berkshire Bourbon - Public Eat + Drink, North Adams, MA Absinthe 2 oz Berkshire Bourbon 1 brown sugar cube 3½ oz Fever-Tree Ginger Beer 1 tsp Filtered water ½ oz sage and spearmint infused honey* 3 dashes Berkshire Mountain Distillers’ Wormwood bitters ½ oz lemon juice Lemon Twist 2 dash Fee Brothers Peach Bitters Wash a chilled rocks glass with absinthe. Muddle sugar cube, water and Slice of lemon bitters into a mixing glass. Add Berkshire Bourbon and ice. Stir and strain Shake all ingredients (except ginger beer) with ice and strain into a into the rocks glass. Garnish with lemon twist. copper mug filled with crushed ice. Top with the ginger beer. Garnish with a slice of lemon. SCOFFLAW *Combine equal parts honey and water in a saucepan and bring to a boil. 1½ oz Berkshire Bourbon Wash Your herbs thoroughly then cram as much mint and sage as you 1 oz dry vermouth can into the liquid. ¾ oz lemon juice Dash of grenadine SOUTHERN SPRITZ Dash orange bitters 1 oz Berkshire Bourbon Lemon wedge ¾ oz Strawberry Shrub Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish ½ oz Aperol with lemon wedge. ½ oz lemon Juice Club Soda SEELBACH COCKTAIL Thyme sprig 1 oz Berkshire Bourbon Shake all ingredients with ice and pour into a Collins glass. Top with Club ½ oz orange liqueur Soda or Sparkling Cider. Garnish with a sprig of Thyme. 7 dashes Angostura bitters 7 dashes Peychaud’s bitters Champagne Orange twist Stir all ingredients (except champagne) with ice and strain into a chilled champagne flute. Top with Champagne. Garnish with orange twist. BERKSHIRE BOURBON SWIZZLE SMOKE AND PEAT 1 oz Berkshire Bourbon Smoke & Peat ANDÈS ROAD 1 oz velvet falernum 1½ oz Berkshire Bourbon Smoke & Peat 2 oz soursop juice ¼ oz absinthe ¾ oz lemon juice ¾ oz passion fruit juice ¼ oz simple syrup ½ oz simple syrup 4 dashes Peychaud’s bitters ¼ oz lemon juice 4 to 6 mint leaves Soda water Mint crown Tarragon sprig Orange slice Shake all ingredients with ice (except soda water) and strain into a Build all ingredients (except mint and bitters) into a Pilsner glass and fill chilled cocktail glass. Garnish with a Tarragon sprig. halfway with crushed ice. Add mint and push down towards the bottom of glass. Stir using a swizzle stick and top with more crushed ice. Top BLOOD AND SAND with bitters. Garnish with a mint crown and an orange slice. 1 oz Berkshire Bourbon Smoke & Peat 1 oz orange juice DEEP VELVET ¾ oz sweet vermouth 1½ oz Aperol ¾ oz Cherry Heering ½ oz Lime juice Cherry 3 oz Pomegranate juice Shake all ingredients with ice and strain into a chilled cocktail glass. Berkshire Bourbon Smoke & Peat float Garnish with a cherry. Lime wheel Mix all ingredients (except Smoke and Peat) in a shaker with ice and shake. Strain into a coupe glass and float a tablespoon of Smoke and peat on the top. Garnish with a lime wheel. THE HAMMERHEAD CORVETTE WHAT’S PEAT SMOKIN’? - recipe from Hope & Olive, Greenfield, MA - Hadley Farms Meeting House, Hadley, MA 2 oz Berkshire Bourbon Smoke & Peat 2½ oz Berkshire Bourbon Smoke & Peat 1 bar spoon strawberry jam 1oz Maple Syrup ¼ oz honey syrup 1½ oz fresh whole milk 1 bar spoon ginger juice 8 oz SOCO Creamery Dirty Chocolate Ice Cream ¼ oz fresh lime juice Maple Salt to garnish the rim and a brownie skewer Strawberry-lime skewer Use a to mix all ingredients until smooth. Pour the drink into Shake all ingredients with ice and strain into a chilled cocktail glass. a frosted mug dipped in maple sugar and garnish with a skewered Garnish with a strawberry-lime skewer. brownie. MODERN COCKTAIL NO. 2 1 oz Berkshire Bourbon Smoke & Peat 2 oz 1 dash orange bitters 1 dash absinthe 1 dash pomegranate grenadine Stir all ingredients with ice and strain into a chilled cocktail glass. PEAT, JUNIOR - recipe by Andrew Harding ½ oz lime juice ¾ oz Benedictine 1¾ oz Berkshire Bourbon Smoke & Peat 2 dash Angostura bitters Shake all ingredients with ice and strain into a coupe glass. Garnish with the a lime wheel. COCKTAIL 2 oz Berkshire Bourbon Smoke & Peat ¾ oz lemon juice ¾ oz honey syrup 3 slices fresh ginger Muddle ginger in the shaker. Shake all ingredients with ice and double- strain into a into the rocks glass with fresh ice. Pour a dash extra of Smoke & Peat over the back of a bar spoon so that it floats atop the drink. 2 oz Berkshire Bourbon Smoke & Peat 1 oz sweet vermouth 2 dashes Wormwood bitters Orange twist Stir all ingredients with ice and strain into a chilled cocktail glass. Twist a piece of lemon or orange peel over the drink to garnish. 2 oz Berkshire Bourbon Smoke & Peat ½ oz 1 dash of wormwood bitters Fill a rocks glass with ice. Add all ingredients and stir. No garnish.