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.

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.

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.

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.

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.

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.

Venue: Bub City, Chicago, IL

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Venue: Honeysuckle, Berea, KY

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.

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.

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.

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.

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.

Venue: Rodeo Bar, Stanton, CA

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.

Venue: Coqbull, Cork, Ireland

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.

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.

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.

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.

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.

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.