
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
Recipe By: D. McKenna
Venue: Raised By Wolves, San Diego, CA
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
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}
{Inspired by the French 75}
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
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
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.
