Blueberry Apricot MojitoMuddle mint leaves, blueberries and simple syrup in a cocktail shaker.Add:1 oz rum.5 oz Apricot Liqueurjuice from 2 limesShake over ice, strain into a pint glass, and top with soda water.created by Madeleine...
August 31, 2013In
Mia FarrowCreated by Mychal Dynes, Bartender at Noble Rot1.5 oz vodka.75 Cranberry Liqueur.5 lime juice.25 simple syrupShake with a rosemary sprig, double strain into a chilled martini glass and garnish with a tip of rosemary....
All CocktailsCreated By Sadie Davis, November 2013Cranberry Sparkler, Served with Amuse Bouche1 oz Stone Barn Brandy Works Cranberry Liqueur5 oz dry sparkling wine (I used DiBonn Cava)*1 Poached CranberryIn a Champagne Flute, pour the Cranberry...
August 31, 2013In
Sage and Golden Beet Cocktail1 1/2 oz Stone Barn Hard Eight Unaged Rye Whiskey*1 oz Sage and Golden Beet Infused Simple Syrup¾ oz Fresh Lemon JuiceGarnish with 1 chunk Golden Beet from syrupAdd all ingredients...
August 30, 2013In
Pear and Aged Whiskey, Served with Soup Course2 oz Stone Barn Brandy Works Hoppin' Eights Barrel #10*2 oz Fresh Pear Juice with Pectin½ oz Fresh Lemon JuiceShake or Stir Pear Juice prior to mixing cocktail,...
August 29, 2013In
Quincy Gin Cocktail, Served with Main Course½ oz. Stone Barn Brandy Works Quince Liqueur1 oz New Deal Gin #33 (I prefer a light, dry and floral style such as the #33, but any floral gin...
August 28, 2013In
Plum Brandy Smash, Served with Dessert Course1 ½ oz Stone Barn Brandy Works Plum Brandy4-6 Black or Red Seedless Grapes2 Basil LeavesMash the Grapes and Basil into your mixing glass, add ice and Plum Brandy,...
Stone Barn Brandyworks Cranberry Liqueur is made from cranberries grown sustainably by several family farms in the CapeBlanco area of the Oregon Coast. The growing season in Oregon is longer than in other cranberry- growing...
July 8, 2013In
It is Apricot season again and we are working with Robada, Rival, Tom Cot, and Castlebright varieties from the Yakima area. In the next week, we will also try the Goldbar which were delicious as...
If you come in this summer, you are likely to encounter dark cacao aromas rising from the still and the mash tanks. Andy, Erika and I are making a rye whiskey and adding a chocolate...
