LIQUEURS

AMARO

IRISH

JAPANESE

WHISKEYS + BOURBONS

SCOTCH

MEZCAL

TEQUILA

VODKA

Oats, chocolate, + honey malts with a side of woodsy aroma paying homage to the grandeur of The Natural State.

Natural State Porter

Dark and delicious, America’s milk stout has an aroma of brown sugar and vanilla cream with a hint of coffee, Finishing with slight hop, roast bitterness and the bliss of milk chocolate fullness.

Left Hand Milk Stout

Medium-bodied, slightly malty + biscuity. Rich red color, notes of toffee, made with Irish yeast and those good old English hops.

Killer Irish Red

Packed with mouthwatering notes of passion fruit, guava, pineapple, and citrus. Characterized by a very intentional haziness.

Space Goose IPA

The blood orange galactic defender is made with Comet + Galaxy hops.

Spaceforce IPA

Taste of malts, with apricot, + some earthy floral hops.

Slaughter Pen IPA

Mango, pineapple, + tangerine burst forth in a perfect portrayal of hop philosophy.

Philosopher King West Coast IPA

American IPA featuring Mosaic, Simcoe Amarillo, Centennial + Columbus hops.

First Fiddle IPA

ESB based brewed with oats + select British malts, hopped with Earl Grey Tea with notes of honey, fresh black tea, + Italian oranges.

Earl Grey ESB

Refreshingly tart, and features Pineapple, Pink Guava, + Pomegranate to provide a bit of sweetness that balances out the sour backbone.

Sour Knux Sour

A classic semi-dry cider brewed with apple juices + cider yeast flavored with real strawberries + rhubarb.

Strawberry Rhubarb

A Fruited Cream Ale brewed with cranberries, raspberries, lactose, + vanilla beans from Madagascar.

Blushing Blonde

Pour 2 cups of neutral grain spirit or vodka into a large clean glass jar (with at least 1.5 L/64 oz capacity) leaving space for other ingredients. Ensure the jar and lid are sanitized and dry.

Combine spirit and flavor carriers

Add citrus zest, split vanilla bean (or vanilla extract), and whole spices (if using) directly to the jar with the spirit. If making a fruit liqueur, add 1 cup of chopped dried fruit or fresh berries to the spirit instead (or in addition) so the spirit infuses the fruit flavors.

Seal the jar and store in a cool, dark place. Shake the jar gently once or twice daily. For citrus/vanilla/spice infusion, steep for 3–7 days, tasting daily after day 3 to reach desired intensity. For fruit liqueur using fresh berries, macerate for 3–5 days; using dried fruit, macerate 7–14 days.

Infusion / maceration

While infusing nears completion, combine 1 cup granulated sugar and 1 cup filtered water in a small saucepan. Warm over medium heat, stirring until sugar fully dissolves. Do not boil. Remove from heat and cool to room temperature.

Prepare simple syrup

If infusion tastes too strong when sampled, dilute with a small amount (1–2 tbs) of the cooled simple syrup and re-taste; remember you will add full syrup next. Add 1 tsp lemon juice to the cooled syrup (or directly to the jar) to brighten and balance sweetness.

Once the infusion has reached desired flavor, strain the spirit through a fine strainer or cheesecloth into a clean bowl to remove solids (zest, spices, fruit, vanilla pod). Press gently on solids to extract liquid but avoid forcing pulp through. Discard solids. Add cooled simple syrup to the strained spirit, stir or gently shake to combine. Taste and adjust sweetness or acidity: add more syrup in 1–2 tbs increments for sweetness, or more lemon juice 1/4 tsp at a time for brightness.

Combine syrup and spirit

If clarity is desired, filter the combined liqueur again through a coffee filter or several layers of cheesecloth to remove fine particles. Allow the liqueur to rest for 24–48 hours in a sealed container; flavors will marry and any sediment will settle.

Filtration and resting

Carefully decant the clear liqueur into clean glass bottles or jars, leaving any sediment behind. Seal tightly and label with name and date. For best flavor, let the liqueur age for at least 1–2 weeks before drinking; many liqueurs improve over several months. Store in a cool, dark place. Refrigeration is optional and can prolong shelf life for fruit-based liqueurs.

Bottle and age

Serve chilled or at room temperature in small portions (liqueurs are sweet and potent). Use as a sipping digestif, in cocktails, or drizzled over desserts.

Serve

Neutral grain spirit or vodka (40–50% ABV)

Granulated sugar

Filtered water

Fresh citrus zest (lemon and orange mixed)

Whole spices (optional: cinnamon stick and 3 cloves)

Vanilla bean (split) or 2 tsp vanilla extract

Dried fruit or fresh berries (optional for fruit liqueur)

Acid (lemon juice) to balance

Cheesecloth or fine strainer

Clean glass bottle(s) or jar(s) with lids

Place a rocks glass in the freezer for 5–10 minutes or fill it with ice water while you build the cocktail so the final drink stays cold longer.

Chill glass

Add 2 oz Italian amaro, 1 oz bourbon or rye, 0.25 oz fresh orange juice, 0.25 oz simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters to a mixing glass or shaker filled with plenty of ice.

Stir the mixture briskly for 20–30 seconds (about 15–20 full turns) until well chilled and slightly diluted. If you prefer a slightly brighter result, you can shake briefly for 8–10 seconds, but stirring preserves clarity and texture.

Discard the ice or water from the chilled rocks glass. Place one large ice cube into the glass.

Strain the chilled cocktail into the prepared rocks glass over the large ice cube using a julep strainer or fine mesh strainer to catch small chips of ice.

Take an orange peel and hold it about 6 inches above the glass, skin side down. Give the peel a firm twist to express the oils over the surface of the drink, then run the rim of the glass with the peel and drop it in as a garnish.

Express and garnish

Optionally, add a second small spritz of orange bitters on top or a light grate of lemon zest for contrast. Serve immediately.

Italian amaro (e.g., Averna, Montenegro, Ramazzotti)

Bourbon or rye whiskey

Fresh orange juice

Simple syrup (1:1 sugar to water)

Angostura bitters

Orange bitters

Large ice cube(s)

Orange peel (for express oil and garnish)

Place an old-fashioned glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill.

Make sure fresh lemon juice is ready and sugar syrup is mixed (equal parts demerara sugar and hot water, cooled).

In a shaker, add 2 oz Irish whiskey, 0.5 oz demerara/brown sugar syrup, 0.25 oz Averna (or other sweet herbal amaro), 0.5 oz fresh lemon juice, and 2 dashes Angostura bitters.

Combine

Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Shake

Discard ice water from the chilled old-fashioned glass. Place a large ice cube in the glass and double-strain the shaken cocktail over the ice to remove small shards.

Strain & Serve

Express the oils from a lemon twist over the drink by holding the twist over the glass and quickly bending it to release oils, then rub the peel on the rim and drop it into the drink.

Garnish

Irish whiskey

Demerara or brown sugar syrup (1:1)

Averna or amaro (or sweet herbal liqueur)

Fresh lemon juice

Lemon twist

Measure 2 oz Japanese whisky into the mixing glass.

Measure whisky

Add 0.5 oz dry vermouth and 0.25 oz yuzu liqueur (or 0.25 oz yuzu juice + 0.25 oz simple syrup if using fresh juice) to the mixing glass. Add 2 dashes Angostura bitters and 1 dash orange bitters.

Add modifiers and bitters

Fill the mixing glass with large ice cubes. Using a bar spoon, stir gently but thoroughly for 30–45 seconds until the mixture is well chilled and slightly diluted (mixture should be cold to the touch and slightly viscous).

Add ice and stir

If desired, chill the coupe or Nick & Nora glass by filling with ice water while mixing. Discard ice water before straining.

Prepare glass

Using a strainer, double-strain the stirred cocktail into the chilled glass. Express the oils of a lemon twist or yuzu peel over the surface, rub the peel around the rim, then drop it in (or rest on the rim). Optionally add a maraschino cherry.

Strain and garnish

Serve immediately and enjoy. This cocktail highlights the delicate, malty, and slightly smoky profile of Japanese whisky balanced by citrusy yuzu and herbaceous vermouth.

Japanese whisky (blended or single malt)

Dry vermouth

Yuzu liqueur (or yuzu juice + simple syrup)

Lemon twist (or yuzu peel)

Optional cherry (maraschino)

Large ice cubes

Cocktail mixing glass

Bar spoon

Strainer

Coupe or Nick & Nora glass

Place a rocks glass or coupe in the freezer or fill with ice water to chill while you build the cocktail.

Add 2 oz rye whiskey, 0.75 oz sweet vermouth, and 2 dashes aromatic bitters to a mixing glass.

Combine ingredients

Fill the mixing glass with enough ice to come near the top (about 1 cup packed ice) so the drink chills and dilutes properly.

Add ice

Stir the mixture briskly for 20–30 seconds (about 20–30 full strokes) until well chilled and slightly diluted. The exterior of the mixing glass should become frosty.

Stir

Discard the ice water from the chilled glass (if used) and, if using a rocks glass, add a single large ice cube. If serving up, no ice is needed.

Prepare serving glass

Double-strain or use a Hawthorne/ julep strainer to pour the stirred cocktail from the mixing glass into the chilled serving glass.

Strain

Hold an orange peel over the glass and give it a firm twist to express the oils over the surface of the drink, then rub the peel around the rim and drop it in (or discard if you prefer).

Express orange oil

Skewer one brandied or maraschino cherry and place it in the glass alongside the orange peel.

Garnish with cherry

Serve immediately while cold. Savor slowly — the rye-forward spirit-forward cocktail is meant to be sipped.

Rye whiskey

Sweet vermouth

Aromatic bitters (e.g., Angostura)

Brandied cherry or maraschino cherry

Orange peel (for express oil)

Ice (for mixing)

Large ice cube (for serving)

Rinse each tasting glass with warm water and dry thoroughly. Optionally cool glasses briefly with a few drops of room temperature water, then discard the water so the glass is neutral and slightly warmed by your hands when held.

Chill & clean glasses

Arrange four tasting glasses on a clean tray or place setting, one per person. Place a small water jug and a bottle of filtered water within reach for adding a drop or two to the whiskey and for palate cleansing between tastings.

For a 4-person tasting flight, pour 30 ml (1 oz) of each whiskey into separate tasting glasses so each person receives one sample of each style. For individual servings, pour 30 ml per glass. If guided tasting is preferred, pour in the order: Irish whiskey (lighter), single malt Scotch, rye whiskey, then bourbon (heaviest/sweetest).

Measure pours

Label or position the glasses so tasters can track the order. Serve each whiskey neat (no mixers). Offer a whiskey stone or ice cube on the side for guests who prefer a small chill or dilution later.

Hold the glass at a slight angle against a white background to observe color and viscosity. Note hue (straw, gold, amber), and legs (how the whiskey clings to the glass).

Sight

With the glass at arm's length, take one gentle inhale, then bring it closer and take two deeper sniffs. Note primary aromas (vanilla, caramel, smoke, fruit, spice). Add one drop of water if the alcohol fumes are masking aromas and sniff again.

Smell (Nose)

Take a small sip, hold it across the tongue, and breathe gently through the nose to open flavors. Note sweetness, spice, oak, smoke, and mouthfeel. Wait 10–20 seconds, then add a drop of water or a small ice cube if desired to see how the profile changes.

Taste (Palate)

Note the length and character of the finish (short, medium, long; warming, sweet, spicy, smoky). Record impressions on tasting note cards before moving to the next whiskey.

Finish

Between each sample, cleanse the palate with a sip of water and a plain cracker or a small bite of mild cheese. Allow 2–3 minutes between samples so flavors do not overlap.

If guests prefer a small cocktail, offer to prepare a simple whiskey-on-the-rocks using one 45 ml pour over a single large ice cube. Use remaining bottles to refill small pours as desired.

After the tasting, reseal bottles tightly and store upright in a cool, dark place. Use opened whiskey bottles within 1–2 years for best quality (less headspace is preferable).

Bourbon (e.g., Maker's Mark or Buffalo Trace)

Rye whiskey (e.g., Bulleit Rye)

Single malt Scotch (e.g., Glenlivet)

Irish whiskey (e.g., Jameson)

Tasting glasses (Glencairn or small rocks)

Small water jug (room temperature)

Filtered water for palate cleansing

Whiskey stones or ice cubes

Light snacks (unsalted crackers or mild cheese)

Small tasting note cards and pen

Place an Old Fashioned (rocks) glass in the freezer for 5–10 minutes or fill it with ice and water to chill while you prepare the cocktail.

Measure 2 oz Scotch, 0.25 oz demerara syrup, and have 2 dashes of Angostura bitters ready.

Measure ingredients

Add 2 oz Scotch, 0.25 oz demerara syrup, and 2 dashes Angostura bitters to a mixing glass or shaker filled with plenty of ice.

Combine in mixing glass

Stir the mixture gently for 20–30 seconds until well chilled and properly diluted (the glass should feel cold, and the ice edges will be slightly frosted).

Discard the ice or water from the chilled Old Fashioned glass. Place one large ice cube into the glass.

Strain the stirred Scotch mixture over the large ice cube into the chilled glass.

Hold an orange peel over the drink and give it a firm twist to express the oils across the surface, then rub the peel around the rim and drop it into the glass as garnish.

Express orange oil & garnish

Serve immediately. Optionally provide a small cocktail spoon or stirrer so the drinker can re-stir as the ice slowly dilutes the drink.

Blended or single malt Scotch whisky

Demerara syrup (or simple syrup)

Orange peel (for garnish and oils)

Large ice cube or chilled ice

If you prefer a salted rim, rub the lime wedge around the edge of a rocks glass and dip the rim into coarse salt; set the glass aside.

Optional salt rim

Fill a cocktail shaker with ice to chill and dilute properly.

Add 2 oz mezcal, 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 2 dashes of Angostura bitters into the shaker.

Shake vigorously for about 10–15 seconds until the shaker is well chilled and the outside is frosty.

Fill the prepared rocks glass with fresh ice (a large cube or several medium cubes).

Strain the shaken mixture into the glass over the ice.

Garnish with a lime wheel or wedge on the rim. Optionally, add an extra dash of bitters on top for aroma.

Mezcal

Fresh lime juice

Agave syrup (or simple syrup)

Fresh lime wheel or wedge

Coarse salt (optional, for glass rim)

Run a lime wedge around the rim of a rocks or coupe glass. Spread the salt (or tajin) on a small plate and gently dip the moistened rim into the salt to coat. Set the glass aside.

Salt rim (optional)

Place a lime wheel or wedge on the rim or set it aside for garnish.

In a cocktail shaker, add the blanco tequila (2 oz), fresh lime juice (1 oz), orange liqueur (0.5 oz) and agave syrup (0.5 oz).

Add a generous handful of ice (about 1 cup) to the shaker. Secure the lid and shake vigorously for 10–15 seconds, until the shaker is cold to the touch and well-chilled.

Add ice and shake

If serving over fresh ice: fill the prepared rocks glass with fresh ice and double-strain the cocktail into the glass using a cocktail strainer and a fine mesh strainer to remove small ice shards and pulp. If serving neat: double-strain into the prepared chilled coupe or rocks glass without ice.

Garnish with the lime wheel or wedge on the rim. Serve immediately.

Liqueurs

Amaro

Irish

Japanese

Rye

Whiskeys + Bourbons

Scotch

Mezcal

Tequila

Rum

Gin

Vodka

Natural State Porter

Left Hand Milk Stout

Killer Irish Red

Space Goose Ipa

Spaceforce Ipa

Slaughter Pen Ipa

Philosopher King West Coast Ipa

First Fiddle Ipa

Earl Grey Esb

Sour Knux Sour

Strawberry Rhubarb

Blushing Blonde