Ingredients:
1 oz Big Jake White Whiskey
.5 oz Green Chartreuse
.5 oz Fig & Orange Syrup*
Green Tea
Directions:
Combine whiskey and chartreuse, add fig syrup and fill glass with hot green tea. Orange peel to garnish. Enjoy!
This cocktail is another concoction of Shawn Sullivan, bar manager of Vin de Set french bistro.
*Fig & Orange Syrup
6 figs
2 Orange Peels
1 cup sugar
1 cup brown sugar
3 cups water
Combine ingredients over medium heat, reduce until appropriate syrup consistency is reached. Save in a bottle for up to a few weeks.
2 oz Big Jake White Whiskey
1 oz Pinckney Bend Tonic Syrup
.75 oz Fresh Lemon Juice
2 Dashes Bittermens Boston Bittahs
Club Soda
Directions:
Shake all ingredients except club soda with ice. Strain into a rocks glass over ice. Top with club soda. Enjoy!
This is a cocktail crafted by local master mixologists Matt & Beth Sorrell, who run the great company Cocktails Are Go! They offer all kinds of services from guidance setting up a bar and specialty recipe development, to utilizing your old random bottles and tending bar at your event. Check them out, they are great people who love what they do and are great at it! This is one of the cocktails they created for the Cocktail Class we held at the distillery on April 10th, 2015.
]]>Ingredients:
1 oz Big Jake Breakfast Brew
1 oz Big Jake White Whiskey
2 oz Simple Syrup
2 oz Heavy Cream
Directions:
Shake all ingredients together, pour over ice. For extra decadence, garnish with fresh ground nutmeg & chocolate. Enjoy!
This exquisite cocktail combines both of our Big Jake whiskey, adds some sweetness and cream and you’ve got a boozy Cafe au Lait that’ll put you in the mood. Concocted at Evangeline’s Bistro in the Central West End.
Ingredients:
1.5 oz Big Jake White Whiskey
.5 oz Lemon Juice
.5 oz Lime Juice
.75 oz Simple Syrup
.5 oz Cherry Brandy
Directions:
Mix the Big Jake, lemon juice, lime juice, and simple syrup in a shaker. Pour over ice in a tall glass. Float cherry brandy on top.
Optional: rim glass with sea salt. And/or garnish with lime wedge.
This refreshing drink was concocted by John Joern at The Whiskey Ring.
Ingredients:
1.5 oz Big Jake White Whiskey
.75 oz Campari
.25 oz Apple Brandy
.25 oz Italian Vermouth
2 Dashes Angostura Bitters
2 Dashes Orange Bitters
Directions:
Simply combine all ingredients in your cocktail glass and stir. Or if you prefer it cooler on a hot summer evening, combine all ingredients in a cocktail shaker with ice, shake and strain into your glass. The perfect cocktail for rooting on the Cards!
This ode to St. Louis Cardinal great, Ozzie Smith, comes to us from home bartender extraordinaire Scientist McGee. Perfect for St. Louis summer evenings!
2 oz Big Jake White Whiskey
1 oz Pickney Bend’s Tonic Syrup
.75 oz Lemon Juice
2 Dashes Bar Keep Apple Bitters
2 oz Club Soda
Directions:
Shake and strain over fresh ice in a rocks glass. Top with 2 oz club soda. Garnish with a thin apple wedge.
This recipe is the brainchild of the incredibly talented and all-around wonderful Beth Sorrell. Beth is a spinning instructor with a wicked talent for cocktail creation, which she uses as the co-owner of Cocktails Are Go. She was trying to create a punch using local Missouri ingredients. She started with a fantastic local product: Pinckney Bend’s Tonic Syrup and our Big Jake White Dog Whiskey. Add in some lemon juice and a couple dashes of apple bitters and you’ve got some punch fit for any occassion!
]]>1 oz Big Jake White Dog Whiskey
1 oz Mad Buffalo White Corn Whiskey
.5 oz Benedictine
.5 oz Dolin Blanc
2 Dashes Bittermens Boston Bittahs
Directions:
Combine first four ingredients in glass with ice and stir. Strain into serving glass and add bitters. Enjoy!
This delicious cocktail was concocted by Nick Crowe of Three Flags Tavern for their Grand Opening in March of 2014.
]]>1.5 oz Big Jake White Whiskey
1 oz Lemon Juice
.75 oz Simple Syrup
2-3 oz Club Soda
Big O Ginger Liqueur Float
Mint Sprig
Directions:
1. Mix Big Jake, lemon, simple syrup, & club soda in shaker with ice.
2. Strain into Collins glass filled with cracked ice.
3. Add Big O float & garnish with mint sprig.
4. Enjoy!
Learn a little more about the man behind the cocktail in his own words:
“I moved to StL at the end of 2005 from rural Illinois. I had country dive-bartending experience, but that was it. At the beginning of 2006 I was hired as a barback at Brennan’s in the CWE. In my 3 yrs there I went from barback, to bartender, to wholesale tobacco “everyman” for Select Cigars, Inc., to wine and spirits buyer. This was where I developed my expensive palate! From Brennan’s I dove headfirst into craft-bartending by joining the original crew at Eclipse at the Moonrise in its inaugural summer. From there I became bar manager for Pi and was a part of the opening teams at the Kirkwood and CWE locations. Then, in the winter of 2010, I was approached to become full-time bartender at Sanctuaria in the Grove. We turned Sanctuaria into one of the most recognized cocktail bars in the midwest, if not the country, and were nominated at the 2011 Tales of the Cocktail Spirited Awards for the World’s Best Cocktail Menu, and the following year recognized as one of the world’s Ten Best Drink’s Selections by the same organization. This past January, after 2 1/2 yrs with Sanctuaria, I was selected by the Tilford brothers to spearhead Mission Taco Joint’s beverage and bar program. I like to think we’ve made a pretty big splash on the StL culinary and libations scene since opening in late February, 2013.
Some personal achievements include:
BarSmarts Advanced certified, April 2011
National Finalist at the Bombay Sapphire/GQ Magazine most Inspired Bartender competition. Summer 2011, Las Vegas NV. Drink name : “Bollywood Nights”
Regional Winner, DiSaronno Mixing Star, Spring 2012, New York, NY and national finalist Summer 2012, Las Vegas NV. Drink name : “Saronno Sling”
Named one of Fifteen Best Mixologists in Missouri by Missouri Life Magazine, Summer 2010
“Between Piety & Desire”, a cocktail recipe of mine, was selected by Gaz Regan as one of the 101 best cocktails of 2012
Most Recently, named A-List Bartender of the Year 2013 in St Louis Magazine’s annual A-List issue.”
This cocktail was specifically created for Summer Sippin’ at our 1st Annual 630 Day party by Joel Clark, who was behind the bar at Mission Taco Joint in the Delmar Loop neighborhood of St. Louis.
This is a long drink served over cracked ice and a refreshingly fantastic way to combat those hot summer days.
]]>1.5 oz Big Jake White Whiskey
3 oz Homemade Bloody Mary Mix*
4-5 dashes Celery Bitters
Directions:
Combine all ingredients in a shaker with ice & shake. Rim separate tall glass with celery salt (I recommend wetting the glass rim beforehand with Big Jake to help the salt adhere) and add fresh ice. Strain cocktail shaker into rimmed glass.
Garnish with olives, meats, pickles, cheeses, basically anything you can jam on a cocktail skewer! Enjoy!
*Bloody Mary Mix:
You can use your favorite mix or you can use a simple 50/50 mix of Zing Zang Bloody Mary Mix and 5 Pepper Bloody Mary Mix and add a couple shakes of crushed red pepper flakes to give it a little kick.
I created this drink (named after our infamous distillery mascot, Big Jake) for our 2nd Annual 630 Day party (6-30-14) and it was a big hit! It’s basically a delicious version of the classic Bloody Mary but with Big Jake white whiskey in place of traditional vodka. I think it freshens it up and adds another dimension to the drink.
]]>Ingredients:
1 oz Big Jake White Whiskey
.5 oz Licor 43
.5 oz Hazelnut Liqueur
Espresso shot
Cream
Directions:
Mix first four ingredients together, pour over ice in rocks glass. Add cream to fill. Enjoy
No, I’m not talking about Ivan Drago, or his Siberian-cold wife with her totally rad 80s ‘do. This is another creation by American, Shawn Sullivan, bar manager of the french restaurant, Vin de Set. R.I.P. Apollo.
2 oz Big Jake White Whiskey
1 Sugar Lump
1 Dash of Angostura Bitters
1 Teaspoon of Water
4-5 Cracked Ice Cubes
1 Lemon Slice
Directions:
1. Put the sugar lump into a small, chilled old-fashioned glass.
2. Dash the bitters over the sugar lump and add the water.
3. Mash with a spoon until the sugar has dissolved.
4. Pour the Big Jake into the glass and stir.
5. Add the cracked ice and decorate with the twist of lemon.
3 oz Big Jake White Whiskey
1 oz Sweet Vermouth
2 Dashes of Angostura Bitters
A Bourbon-Infused Cherry
Directions
1.Fill mixing glass or cocktail shaker with ice, add ingredients and shake or stir according to your own preference.
2.Strain into a cocktail glass.
3.Garnish with a cherry.
2 oz Big Jake White Whiskey
2 oz Pineapple Juice
1 oz Lime Juice
1 oz Simple Syrup
Pineapple Wedge
Directions:
Mix Big Jake White Dog Whiskey, juices, and syrup in a shaker with ice; shake to chill. Strain into a rocks glass with ice; garnish with pineapple. Enjoy!
]]>2 oz Big Jake White Whiskey
1 oz Grapefruit Juice
1 Teaspoon of Raspberry Syrup (or Grenadine)
Lemon Slice
Directions:
1. Mix whiskey, grapefruit juice, and grenadine, shake in an iced cocktail shaker, and strain into a cocktail glass.
2. Garnish with a lemon twist.
Ingredients:
2 oz Big Jake White Whiskey
1 oz Agave Nectar/Syrup*
1 oz Lime Juice
Directions:
Mix all three together in a cocktail shaker and pour over ice.
Garnish: orange wheel
*Agave nectar and agave syrup are slightly different things so pay attention to what you buy. The syrup is more similar to high fructose corn syrup, while the nectar is more pure extract. You want the nectar if possible, but they both work.
This delicious cocktail comes courtesy of the great people at Vin de Set, a wonderful french restaurant with a killer outdoor patio here in St. Louis. Check it out: Vin de Set