PINK GIN FIZZ
Venue: The Dublin House, New York, NY
Recipe By: Nic
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- 1 oz. fresh sour
- 1 oz. sprite
- 3 oz. club soda
- Lemon wedge, for garnish
Preparation:
-
Shake gin and fresh sour well with ice and strain into an ice-filled highball glass. Top with sprite, club soda and garnish with the lemon wedge.
GARDEN G&T
Venue: Status LV @ The Venetian, Las Vegas, NV
Recipe By: Flavio
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- Fresh blueberries & juniper berries
- Fresh lemon peel
- Lime wedge
- Sprig of rosemary
- Side of artisanal tonic
Preparation:
-
Build cocktail in a red wine glass over ice and serve artisanal tonic as a side car. Top with tonic to your preference.
THE PINK FOX
Recipe By: Lester
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- 1 oz. Town Branch True Cask Bourbon
- 1 ½ oz. pink grapefruit
- 1 oz. raspberry water syrup
- 1 ½ oz. raspberry seltzer
- Top with Brut Rose
- Grapefruit and salt rim, for garnish
Preparation:
-
Salt rim and chill cocktail glass with ice. Stir all ingredients well with ice and strain into the seasoned glass. Top with brut rose and garnish with grapefruit.
COLORADAS
Venue: CHAAK Kitchen, Tustin, CA
Recipe By: Raul Magallanes & Kylee Pico
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- 5 oz. Mediterranean tonic
- Juniper berries, dried lemon, orange peel, strawberry and mint, for garnish
Preparation:
-
Build in an ice-filled red wine glass. Garnish with the juniper berries, dried lemon, orange peel, strawberry and fresh mint.
BREIS FRENCH 75
Venue: Crystal Beer Parlor, Savannah, GA
Recipe By: Breinna Bayer
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- 1 oz. fresh lemon
- ½ oz. simple syrup
- Top with champagne
- Lemon peel, for garnish
Preparation:
-
Shake all ingredients except champagne well with ice and strain into a chilled cocktail glass. Top with champagne and garnish with a lemon peel.
STRAWBERRY RHUBARB NEGRONI
Venue: Mama Foo Foo, Daytona Beach, FL
Recipe By: Alanna C.
Ingredients:
- 1 oz. Ha’Penny Rhubarb Gin
- 1 oz. Campari
- ¾ oz. Dolin Vermouth
- ¾ oz. strawberry syrup
- 2 dashes orange bitters
- Orange peel, for garnish
Preparation:
-
Stir all ingredients well with ice and strain over a large cube into a rocks glass. Garnish with an orange peel.
RUBY GOODBYE
Venue: Pebble Beach Golf Resort, Pebble Beach, CA
Recipe By: Meg Nielson
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. Licor 43
- 1 oz. fresh lime
- 1 oz. rhubarb vanilla syrup
- Vanilla Sugar rim & lime wheel, for garnish
Preparation:
-
Rim 1/2 cocktail glass with vanilla sugar. Shake all ingredients well with ice and strain into the seasoned cocktail glass. Garnish with a floating lime wheel.
PINK DREAM
Venue: Cornish Pastry, Phoenix, AZ
Recipe By: Matthew Cuff
Ingredients:
- 1 oz. Ha’Penny Rhubarb Gin
- ½ oz. Aperol
- ¾ oz. fresh lemon
- ½ oz. simple syrup
- Top with sparking rose
Preparation:
-
Shake all ingredients except sparkling rose well with ice and strain into a chilled cocktail glass. Top with sparkling rose.
SUMMER CHILL
Recipe By: Spiro
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- ¼ oz. Town Branch True Cask Bourbon
- ½ oz. elderflower
- 3 oz. prosecco
- Edible flower, for garnish
Preparation:
-
Shake all ingredients except prosecco well with ice and strain into an ice-filled glass. Top with prosecco and garnish with an edible flower.
DOWNTOWN BREEZE
Venue: Cellar Door, Pleasanton, CA
Recipe By: Steven King
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- 3 oz. Q Sparkling Grapefruit Soda
- ¼ oz. elderflower
- ¼ oz. house simple syrup
- Juniper, peppercorn & pink grapefruit, for garnish
Preparation:
-
Shake all ingredients except soda well with ice and strain into an ice-filled glass. Top with soda and garnish with juniper, peppercorn & pink grapefruit.
ULTRAVIOLET SUPERNOVA
Venue: Wise Guy Lounge Cincinnati, OH
Recipe By: Max
Ingredients:
- 1 ½ oz. Pea Flower Infused Ha’Penny Rhubarb Gin
- ¾ oz. Creme De Violette
- ½ oz. fresh lemon
- ¼ oz. simple syrup
- 2 dashes grapefruit lavender bitters
- 5 blueberries
- 1 egg white
Preparation:
- Infuse Ha’Penny Rhubarb Gin with Pea Flowers. Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with pea flowers.
STRAWBERRY RHUBARB PEPPER PUNCH
Venue: One Bourbon, Grand Rapids, MI
Recipe By: Dustin Lantz
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- 1 oz. *strawberry syrup
- 1 oz. fresh lemon
- Black lava salt & lemon, for garnish
Preparation:
-
Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with the black lava salt rim and lemon.
*Strawberry Syrup
- Bring 1lb strawberries, 2 cups sugar, 2 cups water and ¼ cup black pepper to a boil for 10-min. Then blend, strain through a fine mesh strainer and store up to 1-week in refrigerator.
THE MARIPOSA
Venue: Porterhouse Bourbon & Bones, El Segundo, CA
Recipe By: Danielle Minacapelli
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- ¾ oz. strawberry puree
- ¾ oz. fresh lemon
- ¼ oz. honey
- Top w/ club soda
Preparation:
-
Shake all ingredients except club soda well with ice and strain into a chilled cocktail glass. Top with club soda, garnish optional.
SUMMER BREEZE
Venue: SideTrack Bar + Grill, Pleasanton, CA
Recipe By: Luis
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- ½ oz. Town Branch True Cask Bourbon
- ½ oz. pink grapefruit
- ½ oz. elderflower
- ½ oz. house simple syrup
- ½ oz. sweet & sour
Preparation:
-
Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish optional.
RUBY
Venue: Project 47 Smokehouse, Mahomet, IL
Recipe By: Jess
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ¾ oz. strawberry puree
- ½ oz. fresh lime
- Splash of sour
- Club soda
- Lime wedge, for garnish
Preparation:
-
Shake all ingredients except club soda well with ice and strain into an ice-filled collins glass. Top with club soda and garnish with a lime wedge.
LAVENDER HAZE
Recipe By: Emily Bloom
Ingredients:
- 1 ¾ oz. Ha’Penny Rhubarb Gin
- 1 ¼ oz. disco lemonade
- ½ oz. lavender simple syrup
- Club soda
Preparation:
-
Shake all ingredients except club soda well with ice and strain into an ice-filled collins glass. Top with club soda.
PINK BRIDGE
Venue: Kitty O’Sheas, Chicago, IL
Recipe By: Margaret O’Brien
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- ½ oz. Cointreau
- Top w/ prosecco
- Orange wedge, for garnish
Preparation:
-
Build cocktail in an ice-filled wine glass and top with prosecco. Garnish with an orange wedge.
LOVE BUZZ
Venue: Jacqueline’s, Chicago, IL
Recipe By: Emory Murphy
Ingredients:
- 2 oz. Ha’Penny Rhubarb Gin
- ½ oz. butterfly pea flower
- ½ oz. fresh lemon
- Club Soda
- Lemon peel, for garnish
Preparation:
-
Shake all ingredients except club soda well with ice and strain into an ice-filled collins glass. Top with club soda and garnish with a lemon peel.
RHUBARB FROZE
Venue: McGuire’s Irish Pub, Destin, FL
Recipe By: Luke
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- Rose wine
- fresh strawberry puree
- fresh lemon zest/juice
- Strawberry, for garnish
Preparation:
-
In a frozen machine add all ingredients except rhubarb gin. Fill wine glass with frozen drink and top with rhubarb gin. Garnish with a fresh strawberry and stir before service.
PINATA PARTY
Venue: Nashville City Club, Nashville, TN
Recipe By: Laura
Ingredients:
- 1 oz. Ha’Penny Rhubarb Gin
- ½ oz. Tepozan Blanco Tequila
- ½ oz. fresh lime
- ½ oz. simple syrup
- Top w/ prosecco
- Lime wedge, for garnish
Preparation:
-
Stir all ingredients except prosecco well with ice and strain into a chilled cocktail glass. Top with prosecco and garnish with a lime wedge.
RUSTY RHUBARB
Recipe By: Jake Kingsbury
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. Breckenridge Rum Cask Finished Bourbon
- ¾ oz. Drambuie
- ½ oz. cinnamon clove syrup
- Flamed lemon peel, for garnish
Preparation:
-
Stir all ingredients well with ice and strain into an ice-filled brandy glass. Garnish with the flamed lemon peel.
THE 1/2 SCENT
Recipe By: Patrick O’Brien
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. London Sloe Gin
- ½ oz. fresh lemon
- ½ oz. fresh lime
- ¾ oz. simple syrup
- ½ oz. heavy cream
- 1 oz. egg white
- 3 drops orange flower water
- 6 dashes rhubarb bitters
Preparation:
-
Shake all ingredients with 2 ice cubes for 15 sec, chill in freezer for 5 mins, shake again with ice for 15 seconds, pour 1oz of soda on top, freeze again for 5 mins, top with soda to create lift on foam.
FOXY LADY
Venue: Crossroads Kitchen, Las Vegas, NV
Recipe By: Jared Fresques
Ingredients:
- 1 oz. Ha’Penny Rhubarb Gin
- 1 oz. Fords Gin
- 1 oz. maraschino liqueur
- 1oz. fresh lemon
- ¾ oz. strawberry syrup
- 1 oz. Aquafaba
Preparation:
-
Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish optional.
SOMETHING SWEET
Venue: Old North Bar, Lexington, KY
Recipe By: The Old North Bar Team
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ¾ oz. fresh lemon
- ½ oz. strawberry puree
- Top with soda
- Lemon wedge, for garnish
Preparation:
-
Shake all ingredients well with ice and strain into an ice filled pint glass. Garnish with the lemon wedge.
A PENNY FOR YOUR THOUGHTS
Venue: Pierce Tavern, Downers Grove, IL
Recipe By: Nicole Mass
Ingredients:
- 1 ½ oz. Ha’Penny Rhubarb Gin
- ½ oz. Zucco Rabarbaro
- ¾ oz. Cointreau
- ¾ oz. house made strawberry simple syrup
- ¾ oz. fresh lime
- 1 oz. liquid egg whites
Preparation:
-
Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with bitters art.
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.