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Recipes

White Alley Marble

Amber Hurst, Twain’s Brewpu
1 1/2 oz vodka
1/2 oz fresh lemon juice
1/2 oz simple syrup
1 oz coconut milk
3 lime wedges
Ginger beer
Add vodka, lemon juice, simple syrup, coconut milk to a shaker with ice. Squeeze in the 3 lime wedges, shake until chilled. Strain into a highball glass over ice, top with ginger beer, serve with a lime wedge.

Pearman’s Toddy

Andrew Baker, Octane Coffee (Arts Center and Grant Park)

2 oz. Old Fourth Gin
0.5 oz Cinnamon Simple Syrup
0.5 oz Lemon Juice
7 dashes Angostura Bitters
Top with Hot Water

Garnish with a Cinnamon Stick

Lawn Daly

2 oz Lawn Dart
2 oz sweet tea
2 oz lemonade

– Combine all ingredients over ice in a Collins glass. Garnish with a lemon wheel and fresh mint.

Dalmatian

2 oz O4D vodka
½ oz Campari
2 oz fresh-squeezed ruby red grapefruit juice
½ oz black pepper simple syrup
A few dashes Angostura Bitters

– Combine vodka, campari, grapefruit juice, and black pepper syrup in a cocktail shaker with ice. Shake and strain over a large cube in a highball glass; add a few dashes of angostura bitters over the top.

Apple-Cardamom Mule

2 oz O4D Vodka
2 oz unfiltered apple cider
1 oz 18.21 Bitters Apple-Cardamom Shrub
1 oz 18.21 Bitters Ginger Beer Syrup
Splash of Club Soda

– Combine vodka, cider, shrub, and syrup in a cocktail shaker with ice. Shake and strain into a mule mug over ice, top with a splash of club soda.

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