Add all ingredients to a cocktail shaker. Shake until cold and strain over crushed ice in a glass. Garnish with a cinnamon stick and fresh mint leaves.
Grill pineapple until dark char marks appear. Muddle pineapple, ginger, and cilantro in a cocktail shaker. Add tequila, lime juice, agave, and ice. Shake until cold. Strain over fresh ice. Garnish with a piece of grilled pineapple and a cilantro sprig.
.75oz Cutwater White Rum
.75oz Bali Hai Tiki Gold Rum
1oz fresh lime juice
.5oz orgeat almond syrup
.5oz orange liqueur
1oz float Bali Hai Tiki Dark Rum
Add all ingredients except Bali Hai Tiki Dark Rum to a cocktail shaker with a little crushed ice. Give the tin a quick shake, dump into a Mai Tai glass, and top with more crushed ice. Float 1oz Bali Hai Tiki Dark Rum on top. Garnish with a mint sprig and an orange slice.
1.5oz Cutwater White Rum
1.5oz fresh pineapple juice
1.5oz coconut syrup
.5oz fresh lime juice
1oz float Bali Hai Tiki Dark Rum
Add all ingredients except Bali Hai Tiki Dark Rum to a cocktail shaker. Add crushed ice and give the tin a quick shake then pour into a rocks glass. Add more crushed ice and float Bali Hai Tiki Dark Rum. Garnish with 3 pineapple fronds and a flower.
Combine all ingredients into a cocktail shaker. Muddle the melon balls, add ice, and shake until cold. Strain over fresh ice and garnish with a lime wheel and a melon ball.
Combine all ingredients into a cocktail shaker. Add ice and shake until cold. Strain over fresh ice in a Collins glass. Garnish with lemon grass and a lime wheel.
Combine all ingredients into a pint glass. Add crushed ice and swizzle until frosty on the outside of the glass. Garnish with a cinnamon stick and dust with chocolate.
1.5oz Cutwater Horchata Vodka
.25oz lemon juice
.25oz Créme de Cacao
.25oz vanilla syrup
2-3 dashes sarsaparilla or barrel aged bitters
4-5oz coffee stout (nitro preferred)
Combine Cutwater Horchata Vodka, lemon juice, Crème de Cacao, and vanilla syrup into cocktail shaker with ice. Shake until cold and strain over fresh ice in a pint glass. Top with stout beer (do not shake with beer). Garnish with cinnamon or nutmeg grated on top.
2oz Cutwater Hibiscus Vodka
1oz fresh pineapple juice
.75oz orgeat almond syrup
.75oz fresh lemon juice
Muddle 1 strawberry and 2 blackberries in a cocktail shaker. Add all ingredients and shake until cold. Strain over fresh ice in a pint glass and top with soda water. Garnish with a blackberry and a strawberry.
2oz Cutwater Hibiscus Vodka
.75oz fresh lemon juice
.75oz simple syrup
1oz fresh grapefruit juice
sparkling rosé
Combine ingredients (except sparkling rosé) into a cocktail shaker. Add ice and shake until cold. Strain over fresh ice in a Collins glass. Top with sparkling rosé and garnish with a grapefruit zest and a flower.
Combine all ingredients into a cocktail shaker. Add ice, shake until cold, and strain over fresh ice in a collins glass. Top off with club soda and garnish with a lemon wheel and a cherry.
Cutwater Devil's Share Bourbon or American Whiskey
Devil’s Share Old Fashioned
Bitters, sugar, water, and Devil's Share.
2oz Cutwater Devil’s Share Bourbon or American Whiskey
1 brown sugar cube
2 dashes Angostura Bitters
Place a brown sugar cube into a rocks glass. Dash the bitters directly on top and quickly muddle. Pour the bourbon into the glass and add a large cube or sphere of ice and stir. Garnish with a lemon and orange zest.
2oz Cutwater American Rye Whiskey
.75oz fresh lemon juice
.75oz simple syrup
red wine
Combine Cutwater Black Skimmer American Rye, lemon, and simple syrup into a cocktail shaker. Add ice, shake until cold, and strain over fresh ice. Float red wine and garnish with a Luxardo Cherry.
2oz Cutwater Bourbon Whiskey
.75oz fresh lemon juice
.75oz simple syrup
5-6 mint leaves
3 slices strawberry
Muddle strawberries and mint leaves in a cocktail shaker. Add the rest of the ingredients and shake with ice until cold. Strain over fresh ice. Garnish with a mint sprig and a strawberry.
2oz Cutwater Gin
1oz fresh lime juice
.75oz simple syrup
6-8 leaves mint
2 slices cucumber
Combine all ingredients into a cocktail shaker. Lightly muddle the mint and cucumber, but don’t obliterate them. Add ice, shake until cold, and strain into a cocktail glass. Garnish with mint speared through a cucumber.
Combine all ingredients into a cocktail shaker. Muddle and taste for balance. Add ice, shake, and pour into a rocks glass. Garnish with salt and pepper on top.
Add all ingredients into a mixing glass with ice. Stir until chilled. Rinse cocktail glass with absinthe. Strain contents from the mixing glass into the cocktail glass and garnish with an orange twist.
2oz Cutwater Opah Herbal Liqueur
.75oz fresh lime juice
.5oz passion fruit syrup
1oz pineapple juice
Combine all ingredients into a cocktail shaker. Shake until cold and strain into Tiki mug or chimney glass. Garnish with pineapple leaves, a lime wheel, and nutmeg.
2oz Cutwater Devil’s Share Moonshine
1 egg white
1oz fresh grapefruit juice .5oz fresh lemon juice
.5oz simple syrup
1 pinch of sea salt
Combine Cutwater Devil’s Share Moonshine, grapefruit, lemon, simple syrup, and sea salt into the small cocktail shaker. Crack an egg and add the egg white into the large cocktail shaker. Make sure there is no yolk or shell. Dry shake all ingredients without ice. Then add ice, shake until chilled, and strain into a cocktail glass.
Mix all ingredients in a mixing bowl and season to taste. Spoon into a ring mold placed on a serving dish. Garnish with mixed greens, cherry tomato, sliced cucumber. Sauce the dish with 2 tablespoons of (Spicy) Bloody Mary Mix.
