STAY IN THE KNOW

What's on your mind? Have a question or concern? Need some recipe ideas? Have a joke to share?

Just fill in your name and email, or give us a call at 707-996-8463 and we'll get back to you.

    First Name

    Last Name

    Tell us about yourself
    TradeConsumer

    Your Message

    Share Your Recipe

      Attach a picture of your finished creation

      (jpg, 1 meg limit)

      Filter
      Bookmarks
      Gran Reserva
      Reserva
      2.5 oz. Kirk and Sweeney Reserva
      .25 oz. Organic Raw Sugar Simple Syrup
      3 Dashes Angostura Bitters
      Orange Peel Disc
      Lemon Twist
      Combine rum, simple syrup and bitters into a mixing glass, add ice and stir for 20 revolutions with a bar spoon. Use a Hawthorne strainer to pour over a large ice cube into a double old fashioned glass. Flame the orange disc expressing the citrus oil over the drink, discard it and then twist your lemon peel over the cocktail expressing the oil before placing it on the rim of the glass.
      2 oz. Kirk and Sweeney Reserva
      1 oz. Liquid Alchemist Coconut
      .75 oz. Pineapple Juice
      .75 oz. Fresh Orange Juice
      Whole Nutmeg
      Sliced Orange Moon 
      Pineapple Wedge
      Combine all ingredients less the nutmeg into shaker tin, add ice, cap and shake vigorously. Use a Hawthorne strainer to strain the liquid over crushed or pebble ice. Top with freshly grated nutmeg, add orange moon standing up inside the glass, then add a pineapple wedge to the glass and serve. 
      2 oz. Kirk and Sweeney 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 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 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 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 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 Reserva Rum
      .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 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 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 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 Gran 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 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 Gran 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 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 Reserva
      1 oz. Orange Juice
      .5 oz. Grenadine
      .5 oz. Creme de Banana
      1 Orange Slice
      Build ingredients into shaker tin with ice. Shake and strain into a hurricane glass over clean ice. Garnish with orange slice.
      2 oz. Kirk & Sweeney 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.