![strawberry rhubarb negroni](https://lexingtonbrewingco.com/wp-content/uploads/2024/07/strawberry-rhubarb-negroni-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/07/ruby-goodbye.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/06/pink-dream.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/06/summer-chill.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/06/downtown-breeze.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/06/processed-1595B8AF-1129-4FB4-9C1E-6DEBA2F6FF75-e1719323593986.jpeg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/06/strawberry-rhubarb-pepper-punch-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/06/the-mariposa.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/06/summer-breeze.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/06/ruby-scaled.jpg)
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.
![lavendar haze](https://lexingtonbrewingco.com/wp-content/uploads/2024/06/lavendar-haze-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/06/pink-bridge-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/06/love-buzz-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/05/rhubarb-froze-scaled.jpg)
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 in a glass](https://lexingtonbrewingco.com/wp-content/uploads/2024/05/pinata-party-in-a-glass-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/05/rusty-rhubarb.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/05/the-1-2-scent.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/05/foxy-lady.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/05/something-sweet-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/05/a-penny-for-your-thoughts-scaled.jpeg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/04/blooming-peony.jpeg)
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.
![the ha’penny margot-rita](https://lexingtonbrewingco.com/wp-content/uploads/2024/04/the-hapenny-margot-rita-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/04/perfect-game.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/04/rhubarb-pie.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/04/patio-penny-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/04/ripon-almond-fizz.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/04/kisspari-sour-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/03/yes-i-said-yes.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/03/rhubarb-collins.jpg)
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 féileacáin](https://lexingtonbrewingco.com/wp-content/uploads/2024/03/pink-feileacain.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/03/galway-woo-girl-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/03/the-misfit-cocktail-1.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/03/rhubarb-rambler-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/03/dirty-laundry-last-call-1.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/03/coral-haze.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/03/rhubarb-old-fashioned.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/happy-lemon-twist.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/autumn-journal.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/drunken-leprechaun.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/the-rhubarb-gimlet.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/rhubarb-negroni.png)
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’pennys last words](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/hapennys-last-words.jpg)
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.
![hp rhubarb smash](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/hp-rhubarb-smash.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/the-hapenny.jpg)
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.jpg](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/four-seasons.jpg.png)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/01/caribbean-roots-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/on-top-of-the-covers.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2023/08/rhuby-75-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/ms.-hapenny-fizz.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/bella-luna.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/purple-finch.png)
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.
![ms. ha’penny fizz](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/ms.-hapenny-fizz.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/strawberry-alarm-clock.jpg)
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.
![strawberry soriee](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/strawberry-soriee.jpg)
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 boi](https://lexingtonbrewingco.com/wp-content/uploads/2023/05/boujie-boi-scaled.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/vampire-kiss.png)
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.
![hapenny rhubarb cocktail header pic](https://lexingtonbrewingco.com/wp-content/uploads/2023/01/hapenny-rhubarb-cocktail-header-pic.jpg)
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 Barbra](https://lexingtonbrewingco.com/wp-content/uploads/2023/02/The-Barbra.jpg)
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.
![hollys perfect pour](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/hollys-perfect-pour-1.jpg)
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](https://lexingtonbrewingco.com/wp-content/uploads/2024/02/rhubarb-gin-rickey.png)
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.