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2 oz. Kirk and Sweeney 12 Reserva
1 tbsp. Hot Buttered Rum Batter
3-4 oz. Hot Water
Place hot buttered rum batter in the bottom of an Irish coffee glass or mug. Pour in rum and top with hot (not boiling) water. Stir, garnish with a cinnamon stick and enjoy hot.

Hot Buttered Rum Batter
Stir 1 lb of butter, 2 1/4 cups packed brown sugar, 2 cups sugar, 1 tbsp ground cinnamon, 1 tsp ground clove and 1 tsp ground nutmeg in a bowl to combine. Add 1 qt of softened vanilla ice cream and stir again. Use immediately or freeze for future libations.
1.5 oz. La Pivón Rojo Vermouth 
.5 oz. Kirk and Sweeney 12 Reserva
.125 oz. Simple Syrup 
2 Dashes Angostura Bitters 
2 Drops Bittermen's Xocolatl Mole Bitters 
Orange Twist
Build in a mixing glass with vermouth, rum, simple syrup and bitters. Add ice and stir about 15 revolutions with mixing spoon. Strain with a Hawthorne strainer over large ice cube in double old-fashioned glass. Garnish with orange twist.
1.5 oz. La Pivón Blanco Vermouth 
.5 oz. Kirk and Sweeney 12 Reserva
.5 oz. Giffard Pineapple Liqueur 
.5 oz. Fresh Lime Juice 
3 Mint Sprigs 
6 Dashes Angostura Bitters
Lightly muddle mint, lime juice and simple syrup. Top with dry crushed ice. Add vermouth, rum and pineapple liqueur. Use a swizzle stick to stir until glass is ice cold and frosty. Add more crushed ice and top with Angostura bitters and a mint sprig.
1.5 oz. Kirk & Sweeney 12 Reserva
.75 oz. Leopold's Tart Cherry Liqueur
.75 oz. Small Hands Pineapple Gomme Syrup
.75 oz. Fresh Lemon Juice
Build ingredients in shaker tin, add ice, cap with other side of tin and shake for 7-8 seconds. Strain with Hawthorne strainer over ice cubes in Collins glass and place the lemon wheel on the rim of the glass.
1.5 oz. Kirk & Sweeney 12 Reserva
.5 oz. Plantation O.F.T.D. Overproof Rum 
.5 oz. Giffard Crème de Mûre
.5 oz. Giffard Banane du Brésil
.5 oz. Small Hand Foods Grenadine Syrup
.5 oz. Pineapple Juice
1 oz. Fresh Lime Juice
Build Kirk and Sweeney rum, Plantation rum, crème de mûre, banana liqueur, grenadine syrup, lime juice, pineapple juice and ice in shaker tin. Cap and shake for 7-8 seconds. Strain with a Hawthorne strainer into a hurricane glass over ice. Garnish with lime wheels.
1.5 oz. Kirk & Sweeney 12 Reserva
.5 oz. Plantation O.F.T.D. Overproof Rum 
.5 oz. Ferrand Dry Curaçao
.75 oz. Small Hand Foods Orgeat Syrup
1 oz. Fresh Lime Juice
Build Kirk and Sweeney Rum, dry curaçao, orgeat syrup, lime juice and ice in shaker tin, cap and shake for 7-8 seconds. Strain with Hawthorne strainer into a double old-fashioned glass over crushed ice. Garnish with an inverted lime half filled with the overproof rum.
1.5 oz. Kirk & Sweeney 12 Reserva
.5 oz. Campari
.5 oz. Ancho Reyes Verde Chile Poblano Liqueur
.5 oz. Simple Syrup
1 oz. Pineapple Juice
.5 oz. Fresh Lime Juice
4 Drops Bittern's 'Elemakule Tiki Bitters
Combine rum, Campari, chile poblano liqueur, simple syrup, pineapple juice, lime juice and bitters into shaker tin. Add ice, cap and shake vigorously for 7-8 seconds. Double strain into tiki glass over 1” cubes. Garnish with pineapple wedge, pineapple fronds and fresh mint.
1.0 oz. Kirk & Sweeney 12 Reserva
.75 oz. La Pivón Rojo Vermouth
.75 oz. Gran Classico Bitter Liqueur
4 Drops Chocolate Bitters
Build ingredients in mixing glass, add ice, and stir about 30 revolutions with a mixing spoon. Strain with a julep strainer into double old fashioned glass over one large ice cube. Wipe the inside of orange peel around rim of glass then twist peel over the top of the cocktail to release the oils and place twist inside the glass.
2.0 oz. Kirk & Sweeney 12 Reserva
.5 oz. St. Elizabeth Allspice Dram
.125 oz. Maple Syrup
2 Dashes Angostura Bitters
Build all ingredients in mixing glass, add ice, stir about 30 revolutions with mixing spoon, strain with julep strainer over large ice cube in double old fashioned glass, wipe inside of lemon peel around rim of glass then twist peel over the top of the cocktail to release the oils and place twist inside the glass.
1.5 oz. Kirk & Sweeney 18 Reserva
.25 oz. Tempus Fugit Créme de Cacao
3 Dashes Angostura Bitters

Combine all ingredients into mixing glass. Stir and strain into rocks glass filled with fresh ice. Garnish with grated nutmeg and burn the oils of an orange twist over cocktail.

2 oz. Kirk & Sweeney 12 Reserva
.5 oz. Luxardo “Sangue Morlacco” Cherry Liqueur
.25 oz. Vanilla & Clove Syrup
3 Dashes Orange Bitters

Combine all ingredients into mixing glass. Stir and strain into rocks glass with fresh ice. Garnish with grated nutmeg on top.

2 oz. Kirk & Sweeney 18 Reserva
1 oz. Guava Juice
.5 oz. Simple Syrup
.75 oz. Fresh Lime Juice

Combine all ingredients into mixing glass with ice. Shake vigorously and strain into chilled coupe glass. Garnish with one lime wheel on rim of glass.

2.5 oz. Kirk & Sweeney 12 Reserva
.5 oz. Creme de Bananas
1 oz. Lime Juice
1 oz. Pineapple Juice
2 oz. Orange Juice or Mandarin Juice
.5 oz. Grenadine Syrup
1 dash Angostura Bitters
2 oz. Soda Water
Shake and strain all ingredients (except soda) into an ice-filled pina colada glass. Add the soda. Garnish with fruit and a mint sprig. Sprinkle with nutmeg.
3.5 oz. Kirk & Sweeney 12 Reserva
1 oz. Orange Juice
.5 oz. Grenadine
.5 oz. Creme de Banana
1 Orange Slice
Build ingredients into shaker tinKS_RecipeCd_HurricaneSandy_051220KS_RecipeCd_HurricaneSandy_051220 with ice. Shake and strain into a hurricane glass over clean ice. Garnish with orange slice.
2 oz. Kirk & Sweeney 12 Reserva
1 oz. Creme de Bananes
.5 oz. Dark Creme de Cacao
3 oz. Coconut Milk
1 Banana
Coconut Flakes Optional
Build all ingredients into a blender with ice. Blend with ice until smooth. Pour into a hurricane glass and garnish with coconut flakes (optional).
2 oz. Kirk & Sweeney 12 Reserva
Ginger Beer
Fresh Lime Juice

Pack a highball glass with ice and fill halfway with  Kirk and Sweeney 12 Reserva. Top off with ginger beer, add fresh lime juice to taste.