Thanks to everyone who attended our seminar at Taste Washington – A Winemaker, a Brewer, and a Distiller Walk into a Bar.
We were honored to be the first distillery ever invited to Taste Washington and had a great time working alongside Sparkman Cellars and Stella Artois on this event.
For those who asked, here are the recipes for the drinks we served at the seminar along with their respective food pairings. Each recipe makes approximately 30 full sized cocktails.
- 7.5 cups of Counter Gin
- 3 cups of Simple Syrup
- 3 cups of Lemon juice
- Leaves from 1 bunch of mint
Combine everything in a giant mixing receptacle (except the lemon juice) the day before your event. This will allow the mint to infuse into the cocktail overnight. No muddling needed.
On the day of your event, add the Lemon Juice and Dilute with Ice. Serve Up.
*Food Pairing – Kerry Gold Cheeses: Cashel Blue, Dubliner, Aged Cheddar, Blarney Castle
- 7.5 cups of Batch 206 Vodka
- 1 cup of Apple Cider Vinegar
- 3 cups of Strawberry syrup (Torani or another brand found in the coffee aisle of the grocery store)
- Top with 2 Liters Soda Water
- Pour on the Rocks.
*Paired with Crisp brioche round topped with a melon ball, ham and sharp Swiss cheese
Barrel Raider Punch
- 6 cups of Barrel Raider Gin
- 1 ¼ cup of Amaretto
- 3 cups lemon juice
- 1 ¼ cup of simple syrup
- 3 cups of sparkling apple cider
Dilute with ice and serve up.
*Paired with Uli’s sausage round with aged white cheddar cheese and a balsamic mushroom cap
For the final pairing of the day, we served a shot of Frozen Batch 206 Mad Mint Vodka.
*Paired with Theo Chocolates.