Spring is in the air and Easter is just around the corner! What better way to celebrate than to wear your Sunday best and craft a cocktail with award-winning spirits from Breckenridge Distillery? Hop into the season with 8 seasonal cocktails from Liquid Chef Billie Keithley.
Silly Rabbit made with Breckenridge Bourbon Whiskey
Silly Rabbit
¾ oz Breckenridge Bourbon Whiskey
2 oz fresh juiced carrots
1 oz ginger apple syrup*
Top with soda
Garnish: Pea Tendrils
Build top 3 ingredients in glass. Add pebble ice and top with soda. Slightly stir to incorporate.
*Ginger/apple syrup. Over low heat, add 1 cup apple juice, 4 oz raw sugar, 2 oz honey and ¼ cup crushed ginger. Stir until sugar is dissolved. Turn off heat. Let rest an hour. Strain and refrigerate.
Doctor’s Orders made with Breckenridge Gin
Doctor’s Orders
2 oz Breckenridge Gin
1/2 oz lemon juice
3/4 oz honey simple syrup*
1 inch cucumber, peeled and diced
4 basil leaves
2 dashes orange flower water
4 healthy turns of a pepper mill
Garnish: basil
Muddle cucumber and basil and add the rest of the ingredients. Shake and double strain over ice.
*Honey Simple Syrup: over medium heat adde 1 cup water, 1/2 cup of honey and 1/2 cup sugar. Stir until dissolved and let cool.
Lychee Strawberry Seltzer made with Breckenridge Bourbon Whiskey
Lychee Strawberry Seltzer
1-1/2 oz Breckenridge Bourbon Whiskey (Buy Now)
5 oz homemade strawberry lemonade*
2 oz lychee juice
Lemon sparkling water
Garnish: lychee, strawberry
Pour top three ingredients over ice. Top with Lemon sparkling.
*Strawberry lemonade: over medium heat, add 2 cups water, 12 oz sugar and 12 muddled medium strawberries. Stir until sugar is dissolved. Let cool and strain. Strawberry lemonade is a 1:1 ratio citrus to syrup. 1 cup syrup, 1 cup fresh lemon juice.
Flutterby Potion made with Breckenridge Vodka
Flutterby Potion
1-1/2oz Breckenridge Vodka
1-1/2oz butterfly pea flower/Himalayan sea salt syrup*
1-1/2oz fresh lemon juice
Garnish: edible butterfly
Pour first 2 ingredients in a 10oz Collins glass and add crushed or pebble ice. Top with lemon juice and garnish.
*Butterfly pea flower syrup: over medium heat, add 4 cups water, 1oz dried butterfly pea flowers, stir and let the color turn blue. Strain out the flowers, add 1/4 teaspoon Himalayan sea salt, 2 cups sugar. Stir until sugar is dissolved. Let cool, bottle, and refrigerate.
We Be Yammin’ made with Breckenridge 105 High Proof
We Be Yammin’
2 oz Breckenridge High Proof 105
1 oz date/allspice/cardamom syrup*
1 oz lemon juice
Ube foam*
Garnish: purple viola
Shake top 3 ingredients with ice. Strain over ice. Top with ube foam.
*date allspice syrup. Over medium heat, add 1 cup water, ¾ cup date syrup, ¼ cup brown sugar. Stir until sugar is dissolved. Add 1 oz muddled allspice and ½ oz muddled decorticated cardamom. Stir and let rest two hours. Strain, bottle and refrigerate.
*Ube simple syrup. Over medium heat, add 1 cup water and 1 cup sugar. Stir until sugar is dissolved. Add ½ oz ube extract. Stir to incorporate. Let cool, bottle and refrigerate.
*Ube foam. In an ISI add 10 oz ube simple syrup and 4 oz egg whites. Charge, shake and refrigerate.
Rocky Mountain Spritz made with Breckenridge Vodka
Rocky Mountain Spritz
½ oz Breckenridge Vodka (Buy Now)
3 oz Prosecco
2 oz Aperol
1 oz soda
Garnish: orange wheel
Build over ice. Stir to incorporate.
What’s Up Doc made with Breckenridge Bourbon Whiskey
What’s Up Doc
1-½ oz Brown butter-washed Breckenridge Bourbon*
2-¼ oz fresh carrot juice
¾ oz apple/honey simple syrup*
½ oz fresh lemon juice
Pinch of carrot powder
Garnish: Candied carrot ribbon and dehydrated Chrysanthemum
Shake all ingredients with ice. Strain and serve over ice.
*Brown butter Bourbon wash. Melt one stick of butter into skillet until it has a rich nutty aroma. Pour one bottle of Breckenridge Bourbon into a pitcher and melted butter. Place in freezer overnight. Skim off solidified butter, strain the rest and bottle.
*Apple/honey simple syrup. Over low-medium heat, add 1 cup apple juice, 4 oz Colorado honey and 4oz sugar. Stir until sugar is dissolved. Let cool, bottle and refrigerate.
Tranquility made with Breckenridge Spiced Rum
Tranquility
1-1/2 oz Breckenridge Spiced Rum
2-1/2oz Pandan Coconut Crème powder
4 oz almond milk
4 oz milk
Garnish: gnome leaf + coconut tuille
Shake ingredients with ice. Strain and serve over pebble ice.
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