RUSTY RHUBARB

Venue: Barcuso, Upland, CA

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

Venue: Alchemist, Geneva, IL

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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.

BOUJIE

BOY

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.
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

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.