24 CARROT GOLD PUNCH RECIPE

Everybody knows that carrots = spring on a plate. But would you ever think to use carrots in a cocktail? 

Carrot juice is the secret ingredient in this lovely spring punch, which also combines our Standard Dry Gin, pineapple, lemon and ginger beer. It's clever for Easter of course, but its bright and lightly fizzy flavor makes it a sure thing all spring long. It's not too sweet.

This punch checks all the boxes for a spring cocktail for a crowd — a gorgeous color, an unexpected ingredient and easy preparation. Hop to it.

24 CARROT GOLD PUNCH

By Baylee Pruitt of Cardinal Spirits

Makes 12+ servings

1 bottle (750ml) of Cardinal Spirits Standard Dry Gin
25 ounces carrot juice
19 ounces pineapple juice
12.5 ounces fresh-squeezed lemon juice
24 ounces ginger beer, more or less to taste (about 2 single-serve bottles)
Pineapple slices, for garnish

Combine all liquid ingredients in a punch bowl with one giant ice cube or several large cubes. Serve in glasses with ice. Garnish with pineapple slices. 

IRISH COFFEE RECIPE

“Only Irish coffee provides in a single glass all four essential food groups:
alcohol, caffeine, sugar and fat.” 
― Alex Levine
 

IRISH COFFEE

1.5 ounces Cardinal Spirits Single Malt Whiskey
1 teaspoon sugar
Coffee, to taste
Whipped cream, for garnish

Add sugar to a mug, then fill it halfway with coffee. Stir to dissolve sugar. Add whiskey, then top off with more coffee to fill the mug, then top with whipped cream.

FEATHERED FRIEND COCKTAIL RECIPE

Oh, hello, patio weather. Or at least leave-your-windows-open weather. Let's give it a proper welcome to encourage it to stay. We'll toast to the first flickers of spring with this Feathered Friend cocktail that's light and fizzy and refreshing, perfect for brunch or day drinking. 

FEATHERED FRIEND

1.5 ounces Cardinal Spirits Vodka
3/4 fresh lime juice
1/2 ounce simple syrup
3-4 raspberries
Champagne or prosecco, to taste

Add all ingredients except champagne/prosecco to a shaker with ice and shake vigorously. Strain into a Collins glass filled with ice, then top with champagne/prosecco.

To make simple syrup: Combine 1 cup sugar and 1 cup water in a saucepan over low heat. Simmer for 5 minutes, stirring occasionally to help the sugar dissolve. Remove from heat and let cool completely before stirring.

PEGU CLUB COCKTAIL RECIPE

You don't need to reinvent the wheel every time you make a cocktail. Case in point: This gin cocktail has been around for nearly 100 years, and it's every bit as good today. This was the house drink at the Pegu Club in Burma — a watering hole for British top brass. It's crisp and refreshing and just a touch tart ... maybe your new house drink?

Cardinal's Logan Hunter show us how to shake it up right:

PEGU CLUB

1.5 ounces Cardinal Spirits Standard Dry Gin
3/4 ounce orange curaçao
3/4 ounce fresh lime juice
2 dashes aromatic bitters
1 dash orange bitters
Lime wheel, for garnish

Add all ingredients to a shaker with ice. Shake vigorously, then strain into a coupe glass. Garnish with a lime wheel.

Video by Anna Powell Teeter

HIGH BROW COCKTAIL RECIPE

This cocktail is a twist on an Old Fashioned — some people will tell you not to twist the Old Fashioned under any circumstances, and if you're mixing a drink for those kind of people, just don't bother mentioning the Old Fashioned part. This superb cocktail stands on its own: it warms from the inside with spice-infused whiskey, and the mulled orange syrup plus a mist of orange oil makes it wonderfully fragrant. 

HIGH BROW

By Jake Cifuentes of Cardinal Spirits

2.5 ounces Cardinal Spirits Single Malt Whiskey, infused with clove and anise (recipe follows)
1/2 teaspoon mulled orange syrup (recipe follows)
2 dashes aromatic bitters
Orange peel, for garnish

Add the infused whiskey, mulled orange syrup and bitters to a mixing glass, then add ice. Stir 15 times, then strain into a rocks glass with a jumbo ice cube. Squeeze a piece of orange peel over the cocktail to express the oils and wipe the rim of the glass with the peel, then use it as garnish. 

To make the infused whiskey: Add a few cloves and an ounce of anise seed to 12 ounces of Cardinal Spirits Single Malt Whiskey and let steep at least overnight.

To make mulled orange syrup: In a saucepan over medium heat, combine 1 cup water, 3 large strips of orange peel, 2 thin orange slices and one mulling spice tea bag, and bring to a simmer. Once simmering, add 1 cup sugar and stir to dissolve. Remove from heat and let cool, then strain ingredients.

SHIPWRECK COCKTAIL RECIPE

At the heart of this cocktail is our Vodka and our Songbird Flora, a nectar-like liqueur that we make with elderflower, hibiscus, jasmine and raspberries. You need Flora. You want Flora. You can't make this drink without Flora. Add a little lime and club soda to keep this drink bright and bubbly. 

SHIPWRECK

Makes 1 cocktail

By Jake Cifuentes of Cardinal Spirits

1.5 ounces Cardinal Spirits Vodka
1 ounce Cardinal Spirits Flora
3/4 ounce fresh lime juice
Club soda

Add all ingredients except club soda to a shaker with ice and shake vigorously. Strain into a glass with ice, then top with club soda and garnish with a lime wedge.

SERRANO DAIQUIRI RECIPE

A classic daiquiri couldn't be simpler: It's just rum, lime and sugar. You know the daiquiri. You love the daiquiri. Now it's time to have some fun with the daiquiri.

Adding a few slices of serrano pepper into the shaker zaps this cocktail with some satisfying heat. It warms you without being warm itself, you know? You could tame it down with just one or two slices of pepper if you'd like.

SERRANO DAIQUIRI

By Jake Cifuentes of Cardinal Spirits

2 ounces Cardinal Spirits Tiki Rum
3/4 ounce fresh lime juice
1/2 ounce simple syrup
3 slices serrano pepper

Add all ingredients to a shaker with ice, and shake vigorously. Strain into a coupe glass and garnish with a slice of serrano pepper.

WET BANDITS COCKTAIL RECIPE

This cocktail made with our Standard Dry Gin blends fresh ingredients — blackberry and sage — with comforting winter flavors — honey and cinnamon. And the color couldn't be prettier.

WET BANDITS

By Baylee Pruitt of Cardinal Spirits

2 blackberries
Sage leaf
1/2 oz. honey syrup (recipe below)
2 oz. Cardinal Spirits Standard Dry Gin
3/4 oz. lemon juice
2 dashes cinnamon bitters

Add blackberries, sage leaf and honey syrup to a shaker. Muddle to release juices from berries. Add ice to the shaker, then add gin, lemon juice and bitters. Shake vigorously, then double strain into a coupe glass. Garnish with a sage leaf. 

To make honey syrup: Add 1 cup water and 1 cup honey to a small saucepan over medium heat. Stir to dissolve. Heat for 5 minutes. Cool completely before using. 

MILK PUNCH RECIPE

Don't be fooled by the jingle-jangle tunes and Christmas glass in this video — this Milk Punch recipe is as solid for a January weekend as it was during the holidays.

Our smooth Single Malt Whiskey is right at home in this creamy cocktail, which is gently sweetened with apple butter. 

MILK PUNCH

By Baylee Pruitt of Cardinal Spirits

Makes 1 cocktail

1 ounce Cardinal Spirits Tiki Rum
1 ounce Cardinal Spirits Single Malt Whiskey
1 ounce half-and-half
3/4 ounce unsweetened apple butter
1 dash aromatic bitters
Nutmeg, for garnish

Combine all ingredients in a shaker with ice. Shake vigorously, then strain into a rocks glass with ice. Garnish with freshly grated nutmeg.

WINTER IN THE TROPICS RECIPE

Do your tastebuds need a little vacation from holiday drinks? We thought so. Winter in the Tropics is quite the pleasant rum punch, and a refreshing switcheroo from those holiday flavors like cranberry and cinnamon. The recipe calls for blood oranges, which are coming into season, and freshly squeezing them is definitely worthwhile (though you can substitute bottled juice, like Italian Volcano brand). 

This punch was created by Cardinal Spirits bartender Chris Resnick, who is the master of Tiki Tuesdays at the distillery. (Chris' Winter in the Tropics recipe was featured in Nuvo during the holidays!)

WINTER IN THE TROPICS
 

By Chris Resnick of Cardinal Spirits

Serves about 12

1 bottle Cardinal Spirits Tiki Rum
1 bottle Italian Volcano blood orange juice (or 22 ounces fresh squeezed blood orange juice)
8.5 ounces lemon juice
8.5 ounces vanilla syrup (recipe follows)
20 dashes Angostura bitters
Lemon and blood orange wheels, for garnish
Freshly grated nutmeg, for garnish

Combine ingredients in a punch bowl with a large block of ice. Garnish with lemon wheels, blood orange wheels and freshly grated nutmeg.

For the vanilla syrup: In a saucepan over medium heat, combine 1 cup turbinado sugar, ½ cup water and 1 teaspoon vanilla extract. Simmer until sugar has dissolved. Cool before using. Store in refrigerator.