Mia Farrow
Created by Mychal Dynes, Bartender at Noble Rot

1.5  oz vodka
.75 Cranberry Liqueur
.5 lime juice
.25 simple syrup

Shake with a rosemary sprig, double strain into a chilled martini glass and garnish with a tip of rosemary.


Stone Barn Brandyworks Cocktails For Night Light Paired Mushroom Dinner


All Cocktails
Created By Sadie Davis, November 2013

Cranberry Sparkler, Served with Amuse Bouche
1 oz Stone Barn Brandy Works Cranberry Liqueur
5 oz dry sparkling wine (I used DiBonn Cava)
*1 Poached Cranberry
In a Champagne Flute, pour the Cranberry Liqueur. Tilt the glass to the side as you slowly add the Brut. Finish with the poached cranberry for garnish

*In a small sauce pan, heat 1 cup of water, add 1 cup of white sugar, whisking to dissolve. Add a handful of fresh cranberries and lower heat. Just cook until softened, not disintegrated. Chill until serving time. Do Not put in cocktail warm! If garnishing with cranberries is too absurd, an orange twist ties the cocktail together beautifully, but slightly different.
Sage and Golden Beet Cocktail

1 1/2 oz Stone Barn Hard Eight Unaged Rye Whiskey
*1 oz Sage and Golden Beet Infused Simple Syrup
¾ oz Fresh Lemon Juice
Garnish with 1 chunk Golden Beet from syrup
Add all ingredients to cocktail shaker, shake and serve into chilled apertif glass

*To make the simple syrup requires a bit of prep, preferably a few days prior to your event. Roast the Golden Beets (1-2 medium sized). When they are cooked and cooled, peel the skin and chop into bite sized chunks. Simple syrup is made by dissolving equal parts sugar into hot water, however, beets add quite a bit of sugar on their own, so lessen the sugar by ¼. So, if you're using 2 cups of water, use 1 ½ cups sugar, etc. Add the cooled, cut roasted beets to the dissolved sugar, then add 2 sprigs (leaves attached to the twigs still – or at least 12 fresh leaves) fresh sage. Store in the refrigerator. The beets will bleed their color into the syrup. If you can make the syrup 3-4 days before you need it, it will be a lovely shade of orange. If you serve within 1-2 days, it might look a bit like urine. You can use red beets as well, but I found the magenta color more off-putting in a cocktail. Strain the syrup through a cheese cloth, saving the sugared beet chunks for garnish. I know this cocktail is a lot of work, but it is well worth it!


Pear and Aged Whiskey, Served with Soup Course
2 oz Stone Barn Brandy Works Hoppin' Eights Barrel #10
*2 oz Fresh Pear Juice with Pectin
½ oz Fresh Lemon Juice

Shake or Stir Pear Juice prior to mixing cocktail, then add all ingredients to shaker. Shake well and serve over fresh ice in high ball (bucket) glass.

*To juice the pears and keep the pectin intact, I used my Juiceman Jr. Any press style juicer will work. For every 3 pears juiced, I juiced one lemon. The lemon will keep the pear juice from turning brown immediately, but it will still brown within an hour. It still tastes delicious. The lemon juice in the recipe is separate from the lemons juiced into the pears!


Quincy Gin Cocktail, Served with Main Course
½ oz. Stone Barn Brandy Works Quince Liqueur
1 oz New Deal Gin #33 (I prefer a light, dry and floral style such as the #33, but any floral gin will work well with the Quince Liqueur)
*¾ oz Turbinado Rosemary Simple Syrup
garnish with a small sprig of fresh rosemary

Gently stir all ingredients over ice, strain into apertif glass. Garnish.

To make the Turbinado Rosemary Simple Syrup, dissolve 1 cup Turbinado Sugar (you can use Demerarra) into 1 cup very hot water. Add a large fresh sprig of rosemary. Chill, after the sugar is completely dissolved. Sample the essence an hour later, and if the rosemary is pungent, remove it. If the rosemary smells faint after an hour, add another fresh sprig. Do not leave the sprigs in for more than a night, the rosemary will turn acrid. Strain through cheesecloth before using.


Plum Brandy Smash, Served with Dessert Course
1 ½ oz Stone Barn Brandy Works Plum Brandy
4-6 Black or Red Seedless Grapes
2 Basil Leaves

Mash the Grapes and Basil into your mixing glass, add ice and Plum Brandy, shake. Strain over fresh ice in a high-ball glass. Garnish with either a small basil leaf or an un-smashed grape.