Signature Recipes

Vodka Corbin Crush 1.5 oz. Corbin Vodka .5 oz. Simple syrup .5 oz Fresh squeezed juice

Fill a shaker with ice and combine all ingredients. Shake until chilled and strain into a highball glass filled with ice. Top with lemon lime soda and garnish with an orange wedge.

Corbin 3 oz. Corbin Vodka 5 oz. Spicy tomato juice .5 tsp. Horseradish 1 pinch of Celery salt 1 pinch of Garlic salt 1 dash of Black pepper .25 tsp. Worcestershire sauce 2 dashes of Tabasco® sauce

Garnish: Fresh celery stalk, bacon, pickled asparagus spear, pimento stuffed green olives, cheese wedge, shrimp and a pickled wax pepper.

Combine all ingredients into a shaker filled with ice. Shake until blended and chilled. Strain into a tall 10 or 12 oz. glass filled with ice. Garnish with celery stalk, asparagus spear, bacon and skewered olives, cheese, shrimp and wax pepper.

The Fifth Element 1.5 oz. Corbin Vodka .75 oz. Elderflower .5 oz. Riesling .25 oz. Fresh, strained lemon juice 2 dashes of Peychaud’s®

Combine vodka, elderflower liqueur, Riesling and lemon juice in a cocktail shaker filled with ice. Shake vigorously until chilled and foamy. Strain into a chilled coupe and top with 2 dashes of bitters.

Stubborn Mule 2 oz. Corbin Vodka .5 oz. Fresh strained lime juice 1 dash Angostura® Bitters

Fill a shaker with ice and combine all ingredients. Shake until chilled and strain into a copper mug filled with crushed ice. Top with ginger beer and garnish with a lime wedge. Signature Recipes

Vodka California Sunset 2 oz. Corbin Vodka 3 oz. Mango-orange juice .5 oz. Pomegranate-cherry juice

Fill a shaker with ice and combine vodka and mango-orange juice. Shake until chilled and strain into a Collins glass filled with ice. Float pomegranate-cherry juice.

Roll In The Hay 2 oz. Corbin Vodka 1 oz. Domaine de Canton® Ginger Liqueur .5 oz. Fresh strained Grapefruit juice 2 dashes of Grapefruit bitters Tonic water topper

Fill a shaker with ice and combine all ingredients. Shake until chilled, and strain over ice into a double old-fashioned glass. Top with Tonic water.

West Indies Gimlet 2 oz. Corbin Vodka 1 oz. Fresh strained lime juice .75 oz. House-made Jamaican Sorrel and Ginger syrup 7 dashes Bittermen’s “Elemakule Tiki®” bitters

Combine all ingredients into a shaker filled with ice. Shake vigorously. Strain into a chilled Coupe glass. Garnish with lime wheel, olive and fresh basil leaf on a tooth pick.

Sweet Potato Punch 2-3, 750 ml bottles of Corbin Vodka 3, 15 oz. cans of Sweet Potato pureé 1 cup packed Dark brown sugar 1 tsp. Ground cinnamon 1 tsp. Ground ginger .25 tsp. Fresh ground nutmeg .25 tsp. Ground cloves .5 gal. Apple cider 1, 2 L bottle of Ginger ale (chilled)

In a medium bowl, whisk together sweet potato pureé, brown sugar, cinnamon, ginger, nutmeg and clove. Add the apple cider and whisk until smooth and the sugar is dissolved. Chill mixture in the refrigerator. In a large punch bowl, gently stir together 2-3, 750 ml bottles of Corbin Vodka, the sweet potato/apple cider mixture and ginger ale. Ladle over ice into an old-fashioned glass. Prep time: 10 minutes. Chill time: 30 minutes. Makes 1.5 gallons. Serves approximately 25 people