S u p e r B o w l
GET NAKED
Courtesy of Miranda Densford, beverage director at Barn8 Restaurant and Bourbon Bar, Goshen, Ky.
Ingredients:
2 ounces NKD LDY Gin
1-ounce lemon juice
3/4 ounce foraged fortified wine syrup**
4 dashes Scrappy’s Black Lemon Bitters
Instructions: Combine all ingredients in a shaker Shake to chill, dilute, and double strain into a rocks glass with KY Straight Ice.
**Infuse Chianti Classico with foraged botanicals from Hermitage Farm for one month. Strain solids and cook wine at a simmer for 10 minutes until the alcohol is cooked out. Add sugar and cook until dissolved.
Photo courtesy of Ryan Mahoney / Hermitage Farm.MELLOW MY MAN
Ingredients:
2 ounces carrot juice
1 ounces beet simple syrup
.5 ounces lime juice
Soda water
Instructions: Add carrot juice, beet simple syrup, lime juice and ice to a cocktail shaker.
Shake then double-strain into a highball glass with fresh ice.
Top with soda and garnish with fresh berries on a skewer.
* Beet simple syrup: Combine 1 cup sugar, ½ cup beet juice, ½ cup water in a pot and heat until sugar is completely dissolved. Cool and store in the refrigerator.
Courtesy Katie Tobin, bar manager of The Aquifer at New Riff Distilling
HARVEST MOON
Recipe courtesy of Everyday Kitchen, Louisville, Ky.
Ingredients:
1-ounce butternut squash
simple syrup
1-ounce grapefruit juice
1/4 ounce lime juice
2 sage leaves
Top with soda water
Instructions:
Add all ingredients to a small rocks glass and shake well.
Garnish with dehydrated lime.
BEET IT
Ingredients:
10 drops beet juice
1 1/2 ounces lime juice
1 ounces vanilla simple syrup
1 ounces ginger beer
Instructions: Add lime juice, vanilla simple syrup and ice in a cocktail shaker and shake.
In a highball glass, add beet juice and fill with ice.
Strain juice mixture into glass and float ginger beer on top. (Can add New Riff Bourbon or Kentucky Wild Gin)
Courtesy Katie Tobin, bar manager of The Aquifer at New Riff Distilling
Photo courtesy of New Riff Distilling