BLOOMING PEONY
Venue: Sovereign, Plainfield, IL
Recipe By: Dick Hintz
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. maraschino liqueur
- ½ oz. fresh lime
- Dehydrated grapefruit & rosemary, for garnish
Preparation:
-
Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the dehydrated grapefruit and rosemary.
HA’PENNY MARGOT-RITA
Venue: The Pub on Second, Owensboro, KY
Recipe By: Kelly
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. Strawberry Pucker
- 2 oz. sweet & sour
- Squeeze of lime
- Salt rim w/ lime, for garnish
Preparation:
-
Rim a highball glass with lime & salt. Add ice, all ingredients and stir well before service.
PERFECT GAME
Venue: Salt & Stone, Somerville, MA
Recipe By: David Swiergosz
Ingredients:
- 1 oz. Ha’Penny Rhubarb Gin
- 1 oz. strawberry infused Aperol
- Fill with prosecco
- Top with soda
- Strawberry, for garnish
Preparation:
-
Shake all ingredients except prosecco and soda well with ice and stain into a chilled highball glass. Fill with prosecco, top with soda and garnish with a strawberry.
RHUBARB PIE
Venue: The Frog and Monkey Restaurant & Pub, Dora FL
Recipe By: Joseph P.
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ¼ oz. Amaretto
- ¼ oz. Baileys
- ¼ oz. lemon juice
- Dash of Peychaud’s bitters
Preparation:
-
Shake all ingredients well with ice and stain into a chilled cocktail glass. Garnish optional.
PATIO PENNY
Venue: Cimi’s Bistro, Grove City, OH
Recipe By: Kristian Davis
Ingredients:
- 1 oz. Ha’Penny Rhubarb Gin
- ½ oz. elderflower liqueur
- 2 oz. soda
- 2 oz. prosecco
- Strawberry, for garnish
Preparation:
-
Build in an ice-filled wine glass and garnish with the strawberry.
RIPON ALMOND FIZZ
Venue: Ripon Roadhouse, Ripon, CA
Recipe By: Venassa
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. roasted almond oil
- ½ oz. fresh lemon
- ½ oz. simple syrup
- 1 tablespoon honey
- 1 egg white
- Lemon peel, for garnish
Preparation:
-
Dry shake the egg white and then shake all ingredients well with ice. Strain into an ice-filled rocks glass. Garnish with the lemon peel.
KISSPARI SOUR
Venue: Hubbard Grille, Columbus, OH
Recipe By: Corban Trick
Ingredients:
- 1 oz. Ha’Penny Rhubarb Gin
- 1 oz. Coffee Infused Campari
- 1 oz. fresh lemon
- 1 egg white
- Lemon peel, for garnish
Preparation:
-
Dry shake the egg white for 45 seconds and then shake all ingredients well with ice. Double strain into a chilled cocktail glass. Garnish with the lemon peel.
YES I SAID YES
Venue: The Joyce Public House NYC, New York, NY
Recipe By: Joey
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- 4 oz. Fever Tree Tonic
- Splash of Lime
- Splash of Lemon
- Dash of Orange Bitters
- Lemon & Lime Garnish
Preparation:
-
Build in a wine glass over ice and garnish with lemon & lime wedges. Stir before service.
RHUBARB COLLINS
Recipe By: Evan
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ¾ oz. fresh lemon
- ¾ oz. simple syrup
- Top with soda
- Lemon & mint, for garnish
Preparation:
-
Shake all ingredients except the soda water well with ice and strain into an ice-filled Collins glass. Top with soda and garnish with the lemon & mint.
PINK FEILEACAIN (PINK BUTTERFLY)
Venue: Ballydoyle Irish Pub & Restaurant, Aurora, IL
Recipe By: Sergio Huerta & Devin Leasure
Ingredients:
- 1 ¼ oz. Ha’Penny Rhubarb Gin
- ¼ oz. fresh lime
- 4 oz. Q Sparkling Grapefruit
- Salt & Lime, for garnish
Preparation:
-
Rim glass halfway with salt & lime. Build in an ice-filled cocktail glass and stir before service.
GALWAY WOO GIRL
Venue: Station No. 6, West Allis, WI
Recipe By: Brad Steinmetz
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. Koval Ginger
- ¼ oz. Combier Pamplemousse Liqueur
- ¼ oz. Fruitfull Mixology Rhubarb Liqueur
- ¼ oz. Tattersal Creme Fluer
- 1 oz. fresh lime
- ½ oz. golden juice (ginger, turmeric, cardamom, cinnamon simple)
- 3 dashes Jamacian Bittercube #2 Bitters
- Top w/ tonic
- Grapefruit, lime, rosemary, for garnish
Preparation:
-
Shake all ingredients except the tonic well with ice and double strain into an ice-filled gin globe glass. Top with tonic and garnish with grapefruit, lime & rosemary.
THE MISFIT COCKTAIL
Venue: The Misfit, Louisville, KY
Recipe By: Dominique Tolley
Ingredients:
- 2 oz. Ha’Penny Rhubarb gin
- ¾ oz. orange blossom syrup
- ¾ oz. acidified orange juice
- 2 dashes of Angostura Bitters
- Orange peel, for garnish
Preparation:
-
Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the orange peel.
RHUBARB RAMBLER
Venue: The Red Barn, Mt. Prospect, IL
Recipe By: Julie Jacob & Jen Stutler
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- ¾ oz. black raspberry liqueur
- ¾ oz. fresh lemon
- 2 dashes plum bitters
- Top with Sprite
Preparation:
-
Shake all ingredients except the Sprite well with ice and strain into an ice-filled rocks glass. Top with Sprite.
DIRTY LAUNDRY LAST CALL
Venue: Dirty Laundry, Denver, CO
Recipe By: Olivia McCarthy
Ingredients:
- ¾ oz. Ha’Penny Rhubarb Gin
- ¾ oz. Amaro
- ¾ oz. Green Chartreuse
- ¾ oz. fresh lime
- Amaro cherry skewer, for garnish
Preparation:
-
Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the cherry skewer.
CORAL HAZE
Venue: Rusty Bucket, Dublin, OH
Recipe By: Chanda Chovey
Ingredients:
- 1 ¼ oz. Ha’Penny Rhubarb Gin
- 1 oz. grapefruit juice
- 1 oz. fresh lime
- ½ oz. simple syrup
- ½ oz. Hangtime
- Spring of mint
Preparation:
-
Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with a sprig of mint.
RHUBARB OLD FASHIONED
Venue: Monks Bar & Grill, Middleton, WI
Recipe By: Brodrick Altfeather
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- 2 sugar cubes
- Muddled orange & cherry
- 2 dashes bitters
- Top with soda
Preparation:
-
Muddle fruit, sugar and bitters, add remaining ingredients except soda and stir well with ice. Top with fresh ice, soda and garnish with an orange.
HA’PPY
LEMON TWIST
Venue: Boombozz Westport Village, Louisville, KY
Recipe By: Ashley Cooper
Ingredients:
- 1 oz. Ha’Penny Rhubarb Gin
- 1 oz. fresh lemon
- Splash of High Noon Lemon
- Sugar rim & lemon, for garnish
Preparation:
-
Rim the glass with sugar, fill with ice and garnish with the lemon. Shake all ingredients well with ice except the High Noon, then top with High Noon and serve.
AUTUMN JOURNAL
Venue: The Coopers Tavern, Madison, WI
Recipe By: Cody Frank
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- 1 oz. hibiscus liqueur
- ½ oz. fresh lemon
- ½ oz. honey simple syrup
- 1-2 drops of blackstrap bitters
- Orange peel, for garnish
Preparation:
-
Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with an orange peel.
DRUNKEN LEPRECHAUN
Venue: Boombozz Hurstbourne, Louisville, KY
Recipe By: John Wise
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. blue curacao
- 3 oz. orange juice
- Gold sugar, cherry & orange, for garnish
Preparation:
-
Rim glass with gold sugar, fill with ice and garnish with the orange & cherry. Shake all ingredients well with ice and strain into the prepared glass.
THE
RHUBARB GIMLET
Venue: The Brick House Tavern + Tap, Louisville, KY
Recipe By: Whitney
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- 1 ½ oz. St. Germain
- ½ oz. fresh lime
- Lime, for garnish
Preparation:
-
Shake all ingredients well with ice and strain into a cocktail glass. Garnish with the lime.
RHUBARB
NEGRONI
Venue: Lexington Brewing & Distilling Co.
Recipe By: Bar Team
Ingredients:
- 1 oz. Ha’Penny Rhubarb Gin
- 1 oz. St. George Bruto Americano
- 1 oz. Carpano Classico Sweet Vermouth
- Orange peel, for garnish
Preparation:
-
Stir all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with the orange peel.
HA’PENNY’S
LAST WORDS
Venue: Lexington Brewing & Distilling Co.
Recipe By: Bar Team
Ingredients:
- ¾ oz. Ha’Penny Dublin Dry Gin
- ¾ oz. Green Chartreuse
- ¾ oz. maraschino liqueur
- ¾ oz. fresh lime
- Brandied cherry, for garnish
Preparation:
-
Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the brandied cherry.
HA’PENNY RHUBARB SMASH
Venue: Horse & Jockey, Lexington, KY
Recipe By: Andy Freeman
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- 1 oz. fresh lemon
- ½ oz. simple syrup
- 1 ½ oz. tonic water
- Lemon wheel, for garnish
Preparation:
-
Shake all ingredients except the tonic well with ice and strain into a cocktail glass. Top tonic and garnish with a lemon wheel.
THE HA’PENNY
Venue: Cliffs of Moher Irish Pub, Bowling Green, KY
Recipe By: Cliffs of Moher
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- 1 oz. ginger ale
- ½ oz. cranberry juice
- Lemon, for garnish
Preparation:
-
Build in an ice-filled rocks glass and garnish with a lemon.
FOUR
SEASONS
Venue: Pitch Pizzeria, Scottsdale, AZ
Recipe By: Pitch Pizzeria
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. Elderflower Liqueur
- ¾ oz. fresh lemon
- ½ oz. blackberry simple syrup
- Top w/ soda water
- Lemon, for garnish
Preparation:
-
Shake all ingredients except the soda well with ice and transfer to a highball glass. Tope with ice, soda and garnish with the lemon.
CARIBBEAN
ROOTS
Venue: Copper Shaker Ybor City, Tampa, FL
Recipe By: Abraham Morales
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- ½ oz. Giffard Banane du Bresil Liqueur
- ½ oz. Falernum
- ½ oz. Orgeat
- ¾ oz. fresh lime
- ½ oz. simple syrup
- Dehydrated lime & cherry, for garnish
Preparation:
-
Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with the dehydrated lime & cherry.
ON TOP OF THE COVERS
Venue: The Tin Widow, Milwaukee, WI
Recipe By: Caitlin Hungerford
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ¾ oz. Suze Liqueur
- ¾ oz. Starlino Apertivo
- 1 dash Bitter Cube Jamaican #2 Bitters
- Orange peel, for garnish
Preparation:
-
Stir all ingredients well with ice and strain up into a rocks glass. Garnish with the orange peel.
RHUBY
75
Venue: Swinging Bridge Brewing Co., River Falls, WI
Recipe By: Corey Hart
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- ½ oz. fresh lemon
- ½ oz. simple syrup
- Top with 187ml Prosecco
- Long lemon twist, for garnish
Preparation:
-
Shake all ingredients except Prosecco well with ice and strain into a wine glass. Top with the prosecco and garnish with the long lemon twist.
MS. HA’PENNY
FIZZ
Recipe By: D. West
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- 1 oz. fresh lemon juice
- ½ oz. simple syrup
- ½ oz. strawberry puree
- 1 egg white
- Dash of aromatic bitters
- Club Soda
Preparation:
-
Dry shake all ingredients except soda, then add ice, shake well with ice and double-strain into a Collins glass. Top with club soda.
BELLA
LUNA
Venue: Giada @ The Cromwell, Las Vegas, NV
Recipe By: Molly Flannery
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ¾ oz. Domaine de Canton Ginger Liqueur
- ¾ oz. fresh lemon
- ¾ oz. simple syrup
- Top with Fever Tree tonic
- Blackberry & fennel fronds, for garnish
Preparation:
-
Build in an ice-filled wine glass and top with tonic. Garnish and gently stir before service.
PURPLE
FINCH
Venue: Meadowlark, Chicago, IL
Recipe By: Abe Vucekovich
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. Scapegrace Black Gin
- ¾ oz. Cocchi Americano
- ¾ oz. fresh lemon
- ½ oz. simple syrup
- 1 blackberry (muddled)
- Spritz of Crème de Violette (on top)
Preparation:
- Shake all ingredients well with ice and double-strain into an ice filled collins glass. Spritz with Crème de Violette and garnish with a lemon & blackberry basket.
LITTLE
RED DOOR
Venue: Raised By Wolves, San Diego, CA
Recipe By: Baylea Morgan
Ingredients:
- 1 ¼ oz. Ha’Penny Rhubarb Gin
- ¾ oz. Sirene Aperitivo
- ½ oz. Bordiga Torino Rosso
- ¼ oz. Clear Creek Cranberry
- Lemon peel, for garnish
Preparation:
-
Stir all ingredients well and strain over a since large cube of ice. Garnish with a lemon peel.
STRAWBERRY
ALARM CLOCK
Venue: Raised By Wolves, San Diego, CA
Recipe By: D. McKenna
Ingredients:
- ¾ oz. Ha’Penny Rhubarb Gin
- ¾ oz. Giffard Frais De Bois
- ¾ oz. Giffard Rhubarbe
- ¾ oz. Heavy Whipping Cream
- ¼ oz. Giffard Vanilla De Madagascar
Preparation:
- Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish optional.
STAWBERRY
SOIREE
Recipe By: Bianca Diaz
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. Pimm’s
- ¾ oz. strawberry syrup
- ¾ oz. fresh lemon juice
- 1 dash cucumber bitters (can be muddled)
- 1 dash mint bitters (can be muddled)
- Mint & dehydrated lemon, for garnish
Preparation:
-
Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with mint & dehydrated lemon.
BOUJIE
BOY
Recipe By: Cian Daly
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. hibiscus
- ½ oz. fresh lemon
- 2 drops rosewater
- Splash of tonic
- Lavender foam
Preparation:
- Shake all ingredients except tonic well with ice and strain into a chilled cocktail glass. Garnish with a splash of tonic, lavender foam and aromatics.
VAMPIRE
KISS
Venue: The Grafton Plaza, Dublin, Ireland
Recipe By: The Grafton Plaza
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ¾ oz. fresh lime juice
- ½ oz. strawberry syrup
- ½ oz. blood orange
- 1 egg white
- Edible flowers, for garnish
Preparation:
-
Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with edible flowers.
THE COCKTAIL FORMERLY KNOWN AS PURPLE RAIN
THE COCKTAIL FORMERLY KNOWN AS PURPLE RAIN
Venue: The Stubborn Mule, Orlando, FL
Recipe By: Connor Clifford
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. rosemary and butterfly pea flower syrup
- ½ oz. fresh lemon juice
- Top with 2 oz. Fever Tree Ginger Beer
Preparation:
- Build in an ice-filled rocks glass.
THE
BARBARA
Venue: Pearse Lyons Distillery
Recipe By: Ha’Penny Spirits
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- ½ oz. fresh lemon juice
- ½ oz. simple syrup
- Top with sparkling wine
- Lemon twist, for garnish (optional)
Preparation:
-
Shake all ingredients well with ice and strain into a Flute glass. Top with sparkling wine.
HOLLY’S
PERFECT POUR
Venue: Lexington, KY
Recipe By: Holly Lyons
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- Top with Fever Tree Lemon Tonic
- Lemon slices, for garnish
Preparation:
- Build in an ice-filled rocks glass and garnish with fresh lemon slices.
RHUBARB
GIN RICKEY
Venue: Pearse Lyons Distillery
Recipe By: Ha’Penny Spirits
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- 3 strawberries (sliced)
- ½ oz. fresh lime juice
- Top with sparkling water
- Lime wedge, for garnish
Preparation:
-
Place sliced strawberries in the bottom of a highball glass. Build cocktail over ice (crushed ice recommended) and garnish with the lime wedge.