The Rosemary and Tonic

Ditch the Pimms for this refreshing cocktail, created by mixologist Joe McCanta of the Organic Spirits Company. Begin with 2 ounces of Juniper Green Gin, a slice of pear, and a pinch of fresh-chopped rosemary in a lowball glass with ice. Squeeze in the juice of 1/8th of a fresh clementine (lemon may be substituted)…

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Dark Dark & Stormy

This darker, stormier variation on the classic rum drink adds amber ale to the traditional ginger beer base for a much richer, more robust flavor. To create it, add 1.5 ounces of Papagayo Spiced Rum to 3 ounces of amber ale (we suggest Crazy Mountain Amber Ale) and 3 ounces of dark ginger beer. Stir…

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Joe’s Front Porch

Joe Sommers at Deckard’s American Tavern in Atlanta sends us this sweet treat: begin with a tall rocks glass filled with with ice. Add 1.5 ounces of Vodka 14, 2 teaspoons of fresh-squeezed lemon juice, 3-4 dashes of lemon bitters, 3-4 dashes of peach bitters, and 2 teaspoons of ginger-infused simple syrup. This can be crafted…

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The Bitter Kiss

This delectable cocktail comes to us from PouredPure fan Marc Caballero at Sprig, Decatur, Georgia’s farm-to-table eatery. To create it, muddle three mint leaves with two dashes of orange bitters.  Add 2 ounces of Vodka 14 and 2 ounces of blood orange juice.  Shake and strain over ice in a Highball glass. Top off the…

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The Moscow Mule

Sometimes called a Buck and traditionally served in a metal tumbler, the Moscow Mule is a vodka classic. To make it, pour 7 ounces of organic ginger beer along with 2 ounces of Vodka 14 into a tumbler or pint glass filled with ice.  Add an ounce of fresh squeezed organic lime juice and stir…

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