ON TOP OF THE COVERS

Recipe By: Caitlin Hungerford
Venue: The Tin Widow, Milwaukee, WI

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

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
Venue: Honeysuckle, Berea, KY

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

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

Recipe By: Abe Vucekovich
Venue: Meadowlark, Chicago, IL

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

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

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.

STRAWBERRY SOIREE

Recipe By: Bianca Diaz
Venue: Rodeo Bar, Stanton, CA

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 BOI

Recipe By: Cian Daly
Venue: Coqbull, Cork, Ireland

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

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

Recipe By: Connor Clifford
Venue: The Stubborn Mule, Orlando, FL

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 BARBRA

{Inspired by the French 75}

Recipe By: Ha’Penny Spirits
Venue: Pearse Lyons Distillery

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.

Ha'Penny Recipe

HOLLY’S PERFECT POUR

Recipe By: Holly Lyons
Venue: Lexington, KY

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 RICKY

Recipe By: Ha’Penny Spirits
Venue: Pearse Lyons Distillery

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.

Ha'Penny Rhubarb Recipe