Seventh Heaven

1.75 oz. Vim & Petal Gin
.5 oz. Luxardo Maraschino liqueur
.5 oz. Fresh Grapefruit juice
Sprig of fresh mint

Combine ingredients in a shaker, top with ice and shake well. Strain into a chilled cocktail glass and garnish with a sprig of mint.

V&P Gimlet

2.5 oz. Vim & Petal Gin
.5 oz. Simple syrup (50/50 sugar:water)
.5 oz. Fresh lime juice

(You can substitute 1 oz lime cordial, such as Rose’s Lime Juice, for both the lime juice and simple syrup).

Combine all ingredients into a mixing tin, shake, and pour over fresh ice into a chilled coupe or old fashioned (rocks) glass.  Garnish with lime wheel.

Ginger French 75

1.5 oz. Vim & Petal Gin
.25 oz. Ginger simple syrup (50/50 sugar:water)
.25 oz. Fresh lemon juice
2 oz. Brut bubbly (champagne, prosecco, cava)

Combine gin, ginger simple, and lemon in a mixing tin and stir.  Pour into flute or wine glass, and top off with bubbles (to taste).  Garnish with expressed lemon peel.

V&P Mule

1.5 oz. Vim & Petal Gin
.25-.5 oz. Fresh Lime Juice
2.5-4oz Barritts Ginger Beer (to taste)

Fill a copper mug with crushed ice.  Add gin, lime, and top with ginger beer (tot taste).  Garnish with lime wedge.

Corpse Reviver #2

1 oz. Vim & Petal Gin
.75 oz. Cocoa American (Lillet)
.75 oz Fresh lemon juice
.75 oz Cointreau (Orange Liqueur)

Combine all ingredients in a mixing tin, shake with ice, strain into coupe.    Garnish with lemon peel.

Aviation

1.5 oz. Vim & Petal Gin
.5 oz. Luxardo Marachino
.5 oz Fresh lemon juice
.25 oz Creme do Violette

Combine all ingredients in a mixing tin, shake with ice, strain into coupe.    Garnish with lemon peel.

Last Word

1.5 oz. Vim & Petal Gin
.75 oz. Luxardo Marachino
.5-.75 oz Fresh lime juice
.75 oz Green Chartreuse

Combine all ingredients in a mixing tin, shake with ice, strain into coupe.    Garnish with skewered Luxardo Maraschino cherry.

Pegu Club

1.5 oz Vim petal
.75 oz Triple Sec
1 tsp Lime Juice
1 dash Angostura Bitters
1 dash Orange Bitters

Shaken with ice, fine strained into Coupe.  Served up.

Gin & Juice &…

  • 1 oz Vim & Petal Gin
  • 1 oz Fresh Orange Juice
  • 1 oz Campari
  • 1 oz Soda Water

Build over ice in a Collins glass… add soda first. Garnish with orange peel.

Petal Hopper

  • 2 oz Vim & Petal Gin
  • .5 oz Honey Syrup (1:1 Honey/Water)
  • .75 oz Fresh Lemon Juice
  • 3 Dashes Orange Blossom Water

Shake for 10 seconds, strain into small coupe. Garnish with edible flower& lemon twist

G&T Lift

  • 2 oz Vim & Petal Gin
  • 1 oz Heavy Cream
  • .5 oz Passion fruit syrup (Torani)
  • .75 oz Fresh Lime Juice
  • 1 oz Fever Tree Tonic (poured over final strained cocktail)

 Shake for ten seconds, strain over fresh ice in Collins glass… top with tonic. Garnish with lime wedge, juniper & edible flower.

Vim Swizzle

  • 2 oz Vim & Petal Gin
  • 1 oz Pineapple
  • 1 oz Fresh Lime Juice
  • .5 oz Grenadine
  • 5 dashes Angostura Aromatic Bitters (topped off with)

Shake for ten seconds, strain over fresh ice into Collins glass. Garnish with pineapple leave, lime peel & quality cherry.

(To produce the signature frost on the outside of a swizzle cocktail use a swizzle stick, but if you shake and pour over crushed ice it’s just about the same!)

Pro Tip:  Great for batched cocktails.  Try it in a pitcher!

Blank Martinez

  • 1.5oz Vim & Petal Gin
  • 1.5oz Dolin Blanc
  • 3-4 Dashes Angostura Orange Bitters

Stir until diluted and chilled to preference (30seconds is a good ground rule but there is variance when using different ice). Strain into large coupe. Garnish with orange peel.

MOUTON Mule

1.5 oz. OYO Vodka
.5 oz OYO Rye White Whiskey, Barreling Strength
.75 oz Fresh Lime juice 
3-4 oz. Quality Ginger Beer

In a copper mug filled with crushed ice, add vodka/whiskey, lime juice and top off with ginger beer.  Garnish with lime wedge and sprig of mint.

Watermelon Mint Lemonade

1.5oz OYO Honey Vanilla Bean Vodka (or OYO Vodka)
.75oz-1oz Simple Syrup to taste (1:1 sugar/water)
.75oz Watermelon Puree
1oz Fresh squeezed Lemon Juice
2oz Chilled Water
Fresh Mint

Muddle (softly press) 5-6 mint leaves is a mixing tin to express the mint oil.  Build remaining ingredients in tin, add ice, and shake hard 3-5 seconds.  Strain over fresh ice in a high-ball glass or ball jar.  Garnish with sprig of fresh mint or wedge of watermelon.

Pro-tip:  This is a great option for large groups.  Instead of using fresh muddled mint, try infusing the mint in the simple syrup.  Bring sugar and water to a simmer until all the sugar is dissolved.  Turn off heat and add fresh mint to hot syrup.  Allow mint to infuse for atleast 20 minutes.. or until the syrup is infused to your level of mint flavor (more flavorful infusions work better with this recipe).

For 10 Servings:

15oz OYO Honey Vanilla Bean Vodka (or OYO Vodka)
7.5oz-1oz Mint Infused Simple Syrup to taste (1:1 sugar/water)
7.5oz Watermelon Puree
10oz Fresh squeezed Lemon Juice
20oz Chilled Water
Fresh Mint for Infusion and Garnish

Combine all ingredients, stir, and pour into pitcher or serving vessel.  Float lemon wheels.Either add ice to pitcher just before serving, or pour over fresh ice in serving glasses.  

 

Hocking the Hills

1.5 oz OYO Bourbon
4 oz fresh blood orange juice
6-8 fresh mint leaves, + a sprig of mint for garnish 

Build ingredients in a shaker with ice, shake, strain over fresh ice in a low glass and garnish with a sprig of fresh mint.

Mendoza Sour

2 oz OYO Bourbon, Michelone Reserve
1 oz Fresh House Sour (Equal parts fresh lemon juice, lime juice and simple syrup)
.75 oz Malbec Wine

Combine OYO Bourbon and fresh house made sour mix  into a boston shaker with ice, shake hard, strain into low rocks glass over fresh ice (ideally one or two oversized cubes). Top with a Malbec float (turn a spoon bottom-side up, and pour the Malec softly into the glass). Will create a beautiful layered effect. Garnish with lemon peel.

Summer Punch

Summer Punch
1 oz OYO Vodka
1 oz Gran Gala
1 oz Pomegranate Juice
.5 oz Lime Juice
.5 oz Orgeat Syrup (Almond Syrup)
3-4 Dashes Angostura Bitters

Combine ingredients in a shaker with ice, shake lightly, pour over fresh ice and top with chopped seasonal fruit.

For Punch Bowl:  Multiply ingredients by # of desired servings.  Combine ingredients in a punch bowl, stir.  Chop fresh seasonal fruit and float in bowl.  Serve over fresh ice with chopped fruit floating in it.

Ex.  For 25 servings

25 oz OYO Vodka (One 750 ml bottle)
25 oz Gran Gala  (One 750ml bottle)
25 oz Pomegranate Juice
12.5 oz Fresh Lime Juice
12.5 oz Orgeat Syrup
75-100 dashes of Angostura Bitters

Michelone Smash

2 oz OYO Bourbon
.75 oz Cointreau
.5 oz Fresh Lemon Juice (or 1/2 of a Small Lemon, Quartered)
3-4 Slices of Fresh Peach (pitted)
.5 oz Simple Syrup (1 part water:1 part sugar)
7-8 Fresh Mint leaves

In a shaker, muddle the peach, lemon, mint and simple syrup. Add the OYO bourbon and Cointreau, and fill shaker with with ice. Shake, and strain into an low rocks glass filled with crushed ice. Garnish with a sprig of fresh aromatic mint.

The Brown Derby

  • 1.5 oz OYO Bourbon
  • 1 oz Fresh Grapefruit Juice
  • .5 oz Honey syrup (1 part honey, 1 part water)
  • Garnish:Grapefruit wedge or twist

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a cocktail (coupe) glass. Garnish with a grapefruit wedge or twist.

 

Grilled Watermelon Cooler

2 oz OYO Bourbon
1 oz Agave Nectar
1 oz Fresh Squeezed Lime Juice
1/4 cup Grilled Watermelon (small cubes)
2 Dashes Rhubarb Bitters
 
Combine ingredients in a shaker with ice, shake for 15-20 sec, strain over fresh ice in a small mason jar. Garnish with triangle of grilled watermelon.
 
For grilled watermelon:  Take seedless watermelon and cut into slices 1/4″ thick. Place watermelon slices on a hot grill and cook on each side until you have grill marks — about 5 min per side (no need to oil the grill).  Allow watermelon to cool, cut off the rind and cube for the cocktail.
 
Originally published by USA Today  <Click Here>

Porch Swing

2 oz. OYO Whiskey
.5 oz Raspberry Rose Syrup*
3 oz Lightly Sweetened Black Tea

Combine ingredients in mixing tin with ice, shake, and strain over fresh ice in a tall rocks glass.  Garnish with 3 (fresh) skewered raspberries.

*Raspberry Rose Syrup:  Over medium heat, warm one cup cane sugar and one cup water until sugar is dissolved completely.  Add 1 cup raspberries , bring to a simmer for 2 min. Take off heat and cool for 45 min.  Add 1 tsp rose water.  Strain & bottle

OYO Refresher

2 oz. OYO Honey Vanilla Bean Vodka
.75 oz. Domain de Canton Ginger Liquor
Top off with Sparkling Water

Mix vodka and ginger liquor in a mixing tin with ice.  Pour over a few large ice cubes in a low rocks glass.  Top off with sparkling water (to taste).   Garnish with skewered  candied ginger and lemon slice.

The Walla Walla

2oz. OYO Barreled Honey Vanilla Bean Vodka
.5 oz Fresh Squeezed Lemon Juice
.5 oz Lavender Syrup*

Shake all ingredients with ice, strain over fresh ice in a low rocks glass or “up” in a chilled coupe.  Garnish with fresh lavender stem.

Lavender Syrup:  Over medium heat, warm 1 cup of sugar and 1 cup of water.  Add 2 tbl of dried lavender, bring to a simmer for 1 min. Take off heat and cool to room temp for 45 min . Strain and bottle

Spanish 43

2oz. OYO Barreled Honey Vanilla Bean Vodka
.5 oz. Liqueur 43 (Citrus Vanilla Liquor)
Dash of Fresh Squeezed Lemon Juice
Topped Off with Sparkling Wine

Mix vodka, liquor, and lemon juice in a mixing tin with ice.  Pour over fresh ice in a collins style rocks glass.  Top off with sparkling wine. Garnish with lemon wheel (or flamed peel for the more adventurous).

OYO Milk & Honey

1.5 oz. OYO Barreled Honey Vanilla Bean Vodka
.5 oz. Honey Syrup*
1 oz.  Coconut Milk

Shake ingredients with ice, strain over fresh ice in rocks glass.  Can also be served “up” in a chilled martini style glass our coupe. Garnish with fresh mint.

* Honey Syrup: add 1 cup water and 1 cup honey, bring to a simmer for 1 min . Take off heat and let cool to room temp for about 45 min.  Bottle.

 

Native Roots

1.5 oz. OYO Vodka
1.5 oz. Fresh carrot juice ( or Odwalla style if available)
.5 Domaine de Canton
.25 Simple Syrup
1 egg white

Combine all ingredients in a shaker with ice.  Shake VERY hard for at least 10-15 seconds (this will froth your egg white). Strain into chilled coupe glass, and allow egg froth to form on surface of cocktail.  Garnish with a few drops of angostura bitters swirled in froth with toothpick.

Little Napa

1.5 oz. OYO Vodka
.5 oz. St. Germaine
1.5 oz. White Grape Juice
1 oz. Pinot Noir  float

First 3 ingredients built in short glass over ice.  Float wine on top.  Garnish with green and purple grapes.

Midwest Cup

1.5 oz. OYO Flagship Vodka
1 oz. Pimm’s #1
Muddled honey crisp apple, a few slices of fresh cucumber, 2 orange wedges (diced) — or any combination of cucumber and seasonal fruits.

Built in short rocks glass, add fresh ice, top with quality ginger beer .  PS:  This one is easy to batch in a pitcher to serve to groups.

Frostbite

1 oz. OYO Honey Vanilla Bean Vodka
1 oz. Godiva White Chocolate Liquer
.25 oz. Green Creme de Menthe

Combine all ingredients in a shaker with ice, shake hard, serve in frozen martini glass with drizzle of chocolate syrup inside.  Garnish with mint sprig.

Vanilla Negroni

1 oz. OYO Honey Vanilla Bean Vodka
1 oz. Campari
1 oz. Sweet Vermouth
1 oz. Fresh squeezed orange juice

Build all ingredients in tall glass, fill with ice, stir.  Garnish with orange slice

Asti Michelone

2 oz. OYO Bourbon
1 oz. Cocchi Americano (white aperitif wine)
Dash of Orange Bitters

Stir with ice, strain into martini glass, garnish with orange peel.

OYO Swizzle

2oz. OYO Stone Fruit Vodka
3 Slices Cucumber
2 Sprigs of mint
.25oz. Simple syrup
.25oz. Fresh squeezed lemon
Splash of Soda

Muddle fresh cucumber and mint in a mixing tin.  Add vodka, lemon juice and simple syrup, shake with ice, and strain over fresh ice in a rocks glass. Top-off with Fever Tree Soda and garnish with cucumber wheel float.

Merry Moose

2 oz. OYO Vodka
2 oz. Fresh Apple Cider
.25 oz.  Maple Syrup or Brown Sugar Simple Syrup (or half of each)
Squeeze of lemon wedge (1/8th oz. lemon juice)
Pinch pumpkin spice
3 dashes Apple Bitters

Combine all ingredients in a shaker, shake hard with ice, and strain over new ice in a low rocks glass (or “up” in a coupe style glass).  Garnish with lemon wheel and cinnamon stick. 

 

OYO Rye Manhattan

2 oz  OYO Rye Whiskey 
1 oz Sweet Vermouth
5 Sturdy shakes of bitters (2 grams or so)
1 to 3 Luxardo maraschino cherries  

Combine the liquids in a lowball, then add ice and cherries. Stir, sip, take a deep breath, and exhale.

More of Chef Ruhlman’s recipes can be found at www.ruhlman.com

Wild OYO

1 oz. OYO Bourbon
1 oz. Wild Turkey Whiskey
.5 oz Simple Syrup
.5 oz Fresh Lime juice 
Soda water float

Mix all ingredients in a large tumbler, fill with ice, and top off with soda water.  Garnish with fresh lime wheel.

OYO Mule (Traditional)

2 oz. OYO Vodka
3-4 oz. Quality Ginger Beer
.75 oz Fresh Lime juice 

Pro Tip:  Split Ginger beer with Prosecco 50:50 for a celebratory twist

In a copper mug filled with crushed ice, add vodka, lime juice and top off with ginger beer.  Garnish with lime wedge and sprig of mint.

Red Vixen

1.5oz OYO Vodka
.5oz Domain de Canton (Ginger Liqueur infused with Cognac)
.5oz Fresh Squeezed Lemon Juice
.5oz Honey Water (2 parts Honey to 1 part hot water)
.25oz Unsweetened Beat Juice
Lemon Bitters (Fee Brothers)
Black Pepper

Mix OYO Vodka, ginger liqueur, honey water and beat juice in a mixing tin. Add 3-4 drops of lemon bitters (equals about 1 dash), and a very small pinch of finely ground black pepper. Add ice, shake hard, and strain over fresh ice (large cubes recommended) in a low rocks glass or collins style glass. Can also be served “up” in a coupe. Garnish with a small beat leaf.

Grapefruit Stone Martini

1.5 oz   OYO Stone Fruit Vodka
.5 oz     Aperol
.5 oz     House-Made Honey Syrup*
2.5 oz   Fresh White Grapefruit Juice (white will make more tart, pink will make more sweet)

Combine ingredients in a shaker with ice, shake hard, strain into a chilled coupe or martini glass.  Garnish with lemon peel.

*To make honey syrup use 1 part honey to 2 parts water.  Heat on low until honey completely dissolves.  Cool before use.

Spiced Winter Whiskey

1.5 oz OYO Whiskey
.5 oz Pama Liqueur
.5 oz Fresh Squeezed Lemon Juice
.5 oz House-Made Bay Leaf Spice Syrup (50/50 water:sugar, Bay Leaf, 2.5 Cinn Sticks, Clove, Anise).
Cinnamon-Sugar Blend for garnish
 
Combine ingredients in a shaker with ice, shake hard, strain into a chilled coupe or martini glass with 1/2 cinnamon-sugar rim.

Pap’s Hollow

1.5 oz. OYO Bourbon
.25 oz. Stout Vinegar, Tavern Vinegar Co.
.75oz  Brown Sugar Simple Syrup*
2-3 dashes Fee Brothers Black Walnut Bitters
Fresh Orange Zest

Add all ingredients in a shaker with ice, shake well, strain over fresh ice in a rocks glass (ideally one large cube of ice).  Garnish with thick orange wheel, optional.

* Can sub .5-.75 oz real maple syrup (to taste) for a richer flavor.

The Scorpian

.75 oz Laphroaig Single Malt Whisky
.75 oz OYO Stone Fruit Vodka
.75 oz Aperol
.75oz Fresh squeezed Lemon Juice

Blend ingredients in a boston shaker with ice, shake, and strain over one large cube of ice in a rocks glass.  Garnish with lemon peel.

 

 

Three-Eight Charlie

1.5 oz OYO Vodka
.5 oz St. Germain
.25 oz Fresh lemon
Drizzle of Creme de Violette

Shake hard — strain into 5oz martini/coupe glass. Using an eye dropper, drizzle Creme de Violette down the side of the glass. Garnish with a lemon peel (quarter size).

Vi-sa-Vin

1 oz. OYO Vodka
1 oz. Cointreau (Orange Liqueur) 
.25oz  Riesling Wine Vinegar (Tavern Vinegar Co)*
Splash of Brut Champagne
Fresh Orange Zest

Mix OYO, Cointreu, and Riesling Vinegar in a Boston Shaker, add ice, shake hard.  Pour into chilled champagne flute, top off with chilled Brut Champagne.  Garnish with fresh orange zest (or orange twist).

*In a pinch, a high quality white wine vinegar can be subbed, just look for properly “fermented” wine vinegars, as opposed to “distilled” wine vinegars — the difference in complexity and flavor is significant.

French 76

1.5 oz  OYO Vodka
1 oz Cointreau 
.5 oz Simple Syrup (50:50 Sugar/Water)
Splash of Brut Champagne
Peychauds Bitters
Orange Twist

Build OYO Vodka, Cointreau, simple syrup and 3 dashes of Peychauds Bitters in a shaker, shake with ice, strain into chilled martini glass.  Top with a splash of Brut Champagne (or quality brut style sparkling wine). Garnish with orange twist.

 

Huck Finn

1 oz OYO Vodka
1 oz Hendricks Gin
1 oz Fresh Watermelon Puree
.5 oz Fresh Lemon Juice
.5 oz Demerara Simple Syrup (50:50 Demerara Sugar/Water)
4-5 Drops Angostura Bitters (to taste)

Mix all ingredients in a Boston Shaker, add ice, shake hard.  Pour over freshly crushed ice in a rocks glass.  Garnish with fresh watermelon wedge.

Whiskey Punch

24 oz OYO Whiskey or OYO Bourbon (1 x 750 ml bottle)
12 oz  Grand Gala or Grand Marnier (1/2 x 750 ml bottle)
12 oz Fresh Orang Juice
12 oz Pineapple Juice
One Whole Pineapple
Angostura Bitters

(16-18 servings)

In a large container add one fresh pineapple chopped into bite size pieces.  Pour 6 oz Angostura bitters over the pineapple chunks, let sit for one hour.  Add spirits and juice, refrigerate for 3 hours.  Pull out of refrigerator, stir well.  Just before service, add 12 oz Sprite/7-up.  Stir well, pour into rocks glass with fresh ice and  garnish with pineapple chunk and/or pineapple leaf.

 

The Pod & the Peel

2 oz OYO Honey Vanilla Bean Vodka
1 slice of fresh orange
1 Luxardo Maraschino Cherry
Angostura Bitters
Raw Sugar

In short glass muddle one slice of orange and one Luxardo Maraschino cherry with 3-5 dashes of angostura bitters and one bar spoon of raw sugar.  Add 2 oz of OYO HVB, stir, add ice.  

Black Bird

2 oz. OYO Vodka -OR- OYO Whiskey
1 oz. Simple Syrup
1 oz. Fresh Lime
Dry Rhubarb Soda by the Dry Soda Co.  (can sub club soda in a pinch)
Fresh Blackberries
Sprig of Mint

In mixing glass muddle 4-5 blackberries and 4-5 mint leaves  with simple syrup.  Add lime and vodka (or Whiskey), shake well with ice.  Double strain into tall glass over ice, top with rhubarb soda (club soda optional).  Garnish with mint sprig and one blackberry cut in half.  

Can be simplified by making mint simple.  

Hammer & Sickle

2 oz OYO vodka
1 oz Dolin Blanc ( sweet white vermouth)
3-4 Dashes Fee Brother’s Orange bitters

Stir well with ice, strain into coupe glass.  Garnish with orange peel zested over glass.

Opal Charollette

1.5 oz. OYO Stone Fruit Vodka
.5 oz. Luxardo Liqueur
.25 oz. Simple Syrup
Cherries

In mixing glass, muddle 4-5 fresh cherries ( frozen high quality will work too if defrosted) with simple syrup.  Add OYO  Stone Fruit Vodka and Luxardo liqueur and fresh ice, stir well.  Double strain into chilled martini glass, top with 2 dashes Fee Brother’s cherry bitters.  Garnish with one cherry on skewer.

Lemon Cello

2 oz OYO Honey Vanilla Bean Vodka
2 Large Scoops of a Quality Lemon Sorbet 
2 0z. Brut Champagne
Simple Syrup (optional, to taste)

Add vodka and sorbet into a mixing bowl.  WHISK until mixed well.  Depending on the sweetness of the sorbet you may need to add simple syrup.  Once whisked pour into a champagne flute, add 2 oz of Champagne/Cava/Sparkling. Stir with bar spoon.  Garnish with lemon peel or edible flower.

Preakness

1.5 oz OYO Whiskey
1.5 oz St-Germain
.5 oz Fresh Lemon
2-3 Dashes Old Fashioned Bitters

Build ingredients in a shaker with ice, shake well, strain and serve chilled neat in coupe or martini glass.  Garnish with lemon peel.

Palomino

2 oz. OYO Whiskey
1 oz. Agave Infused with Jalapeno
1 oz. Fresh Lime Juice
Kosher or Sea Salt

Build ingredients in a shaker with ice, shake hard, strain and serve over fresh ice in salt rimmed glass.  Garnish with lime peel.

Velveteen Rabbit

1.5 oz. OYO Bourbon
1 oz.  Velvet Falernum
2 oz. Pineapple Juice

Build ingredients in a shaker, shake well with ice, strain and serve over fresh ice. Garnish with pineapple leaf and chunk.

Upper West Side

2 oz. OYO Bourbon
1 oz. Dolin Sweet Vermouth
2 oz. Fresh Squeezed Orange Juice
2-3 dashes Angostura bitters

Shake well, serve over ice in a short rocks glass or ideally one large cube.  Garnish with orange peel.

Lillet Plum

1.5oz OYO Stone Fruit Vodka
.5oz Lillet Blanc (white apertif wine)
.5oz Fresh Lemon Juice
1oz White Cranberry Juice
.5oz Simple Syrup (to taste)
3-5 Dashes Plumb Bitters
5-6 Blueberries
5-6 Fresh Mint Leaves

Muddle mint leaves and blueberries in a mixing glass. Build all ingredients in the same mixing glass, add ice, shake, and strain into a chilled martini glass, coupe glass, or over fresh ice in a short rocks glass. Garnish with fresh mint sprig or skewered blueberries. 

Palomar 853

1 oz OYO Stone Fruit Vodka
1 oz Premium Silver Tequila
1 oz Fresh Lime
.5 oz Agave
2-3 oz Grapefruit Soda

Add all ingredients with ice into a shaker.  Shake well, strain into tall collins glass with ice. Top with 2 oz Grapefruit Soda (Jarritos or SanPellegrino). Garnish with lime twist, and enjoy!

Derby Julep

2-2.5 oz. OYO Bourbon, Michelone Reserve
1 bar spoon powdered sugar (can sub .5 oz. simple syrup)
6-8 fresh spearment leaves
1 large spearment sprig

In a Boston shaker or a tall mixing glass, mix one barspoon of powdered sugar softly muddled with 6-8 spearmint leaves to create a minty “paste.” Add 2 oz of OYO Bourbon (Cognac or whiskey can be used for a twist) and whole ice. Shake lightly. Strain over fresh crushed ice in a pewter Julep mug. Garnish with very large mint sprig (spanked to release essential oils for aroma) and a straw. 

For another twist, you can sub the sugar with .5-1oz of a liqueur to add flavor (to taste), including St Germain (Elderflower), Domain de Canton (Ginger), Cointreau (Orange), or Amaretto (Nutty). 

Add berries or peaches to the classics recipe for a fruity julep. Pull back on sugar if the fruit is really sweet on its own 

Sarsaparilla

1 oz OYO Honey Vanilla Bean vodka
.5 oz ROOT Liqueur (From Art in the Age)
Topped with Root Beer

Build vodka and ROOT in a Hi-Ball Glass full of ice.  Top with quality root beer.  Garnish with candied ginger or tarragon sprig.

Lorenzo’s Revenge

1 oz OYO Rye Whiskey
.5 oz St Germain Elderflower Liqueur 
.25 oz Fresh Lime Juice
Ginger Beer
2 dashes of bitters

 Build whiskey, St. Germain, lime juice and bitters in a Hi-Ball glass, stir.  Fill with ice, and top with quality ginger beer.  Garnish with lime coin.

Bordello Bubbly

.75 oz OYO Stone Fruit Vodka
.75 oz Chambord Liqueur 
1 bar spoon of Demerara Sugar 
Dry Champagne
2 dashes bitters

Build sugar, vodka and Chambord in chilled flute.  Top off with chilled Champagne and bitters.

Metropole

1.5 oz. OYO Vodka
.5 oz. Cointreau
1 oz. Rhubarb infused syrup
.5 oz. Fresh lemon juice

Build in shaker, shake with ice, strain into martini glass. Garnish with fresh rhubarb dipped in sugar.

To make Rhubarb Simple Syrup:

5 oz. rhubarb, washed and cut into 1/2-inch chunks (about 1 cup)
1 cup granulated sugar
1.25 cups water

Combine all of the ingredients in a small saucepan and stir. Place over high heat and bring to a boil. Once the mixture boils, reduce the heat to low and simmer until the rhubarb is falling apart and the color has bled into the syrup, about 20 to 25 minutes. Remove from the heat and, using a fine-mesh strainer, strain and discard the rhubarb solids. Let the syrup cool to room temperature, then transfer it to a resealable container and store in the refrigerator for up to 3 weeks.

 

Rhubarb Mojito

2 oz. OYO Vodka
1 oz  Fresh Lime Juice
1 oz.  Rhubarb Simple Syrup (to taste)*
Sprig of fresh mint
Club Soda

In tall collins glass muddle fresh mint and rhubarb infused simple syrup.  Add 2 OYO Vodka, fresh lime, stir, and fill with ice. Top with club soda. 

To make Rhubarb Simple Syrup:

5 oz. rhubarb, washed and cut into 1/2-inch chunks (about 1 cup)
1 cup granulated sugar
1.25 cups water

Combine all of the ingredients in a small saucepan and stir. Place over high heat and bring to a boil. Once the mixture boils, reduce the heat to low and simmer until the rhubarb is falling apart and the color has bled into the syrup, about 20 to 25 minutes. Remove from the heat and, using a fine-mesh strainer, strain and discard the rhubarb solids. Let the syrup cool to room temperature, then transfer it to a resealable container and store in the refrigerator for up to 3 weeks.

 

Scofflaw Crest

1 oz. OYO Rye (White) Whiskey
1 oz. OYO Bourbon
1 oz  Dolin Dry Vermouth
.75 oz.  Fresh Lemon Juice
.75 oz. Pomegranate Molasses 

Shake well with ice, strain into chilled martini/coupe glass.  Garnish with lemon or orange twist.

The Brooklyn

2 oz. OYO Whiskey
1 oz. Byrrh or Bonal
3-4 Dashes of Angostura Bitters

This is a bitter Manhattan — lovely as an aperitif or digestif.  Stir, strain into martini glass with good cherry (not a maraschino).

Chembery Spritz

1 oz. OYO Stone Fruit Vodka
1 oz. Dolin Sweet Blanc
1 oz  Fresh Orange Juice

Build all ingredients in collins glass, add ice, top with quality lemon-lime soda.  Garnish with orange slice.

Two’s a Crowd

1.5 oz. OYO Vodka
1 .5 oz. Creme de Violette
Squeeze of lemon wedge

Shake with ice, strain into short glass, top with club soda and ice, garnish with lemon twist

Sunday Service

2 oz. OYO Vodka
1 oz. Cranberry Juice
1 oz  Pineapple Juice
Splash of Lemon-lime Soda

Build all ingredients in a rocks glass over ice and stir.   Garnish with cherry flag.  

Molly Margaret

1.5 oz. OYO Stone Fruit Vodka
1 oz. Silver Tequilla
.5 oz. Pomegranate Molasses
1 oz  Fresh Lime Juice
.5 oz.  Simple Syrup (to taste)

Build all ingredients in mixing glass with ice, shake, and pour into chilled Margarita glass with half rim of sea salt. 

Lillet Plum

1.5 oz. OYO Stone Fruit Vodka
.5 oz. Lillet Blanc
.5 oz. Fresh Lemon Juice
1 oz  White Cranberry Juice
.5 oz.  Simple Syrup (to taste)
3-5 dashes of Plum Bitters

Muddle mint leaves and blueberries in mixing glass.  Build all ingredients in mixing glass with ice, shake, and pour into chilled coupe or martini glass.  Can also be served over ice.   

Low Bush Bleu

1.5 oz. OYO Vodka
.5 oz. Lillet Blanc
.5 oz. Fresh Lime Juice
.5 oz  Fresh Blueberries 
.5 oz. Simple Syrup
Sprig of Fresh Mint
3-4 drops of mint bitters (optional, to taste)

Muddle mint leaves and blueberries in mixing glass.  Build remaining ingredients in mixing glass with ice, shake, and pour into rocks glass.   Top off with fresh ice.  

Vanilla Cosmopolitan

1.5 oz. OYO Honey Vanilla Bean Vodka
.5 oz. Cointreau Orange Liquor
1 oz. Cranberry Juice
.5 oz. Fresh Lime Juice

Build all ingredients in shaker with ice. Shake well, strain into chilled martini glass.  Garnish with lime coin or orange peel.

Smith & Konya

1 oz. OYO Vodka
1 oz. Kahlua Liqueur
1 oz. 1/2 & 1/2 Cream
Splash of Club Soda

Fill rocks glass with ice. Pour Kahlua in first, then Vodka, then Cream.  Top with soda.  Don’t stir.

Cosmonaut

1.5 oz. OYO Vodka
.5 oz. Cointreau Orange Liquor
2 oz. POM Pomegranate Juice (can sub unsweetened pomegranate juice + .5 oz. simple syrup)
.5 oz. Fresh Lime Juice (fresh is important!)

Build all ingredients in shaker with ice. Shake well, strain into chilled martini glass.  Garnish with lime wheel.

Vanilla Sky

1 oz. OYO Honey Vanilla Bean Vodka
1 oz. VO Mead by Brothers Drake
.5 oz. Cointreau Orange Liquor
.5 oz. Fresh Lemon Juice

Build all ingredients in shaker with ice. Shake well, strain into chilled martini glass.  Add 3 dashes of Peychaud’s Bitters — do not stir.  Garnish with wide lemon twist.

Strawberry Bergamot

1 oz. OYO Vodka
1 oz. Bergamot Blue Mead by Brothers Drake
.25 oz. Raw Sugar Simple Syrup
.5 oz. Fresh Lime Juice

Dice (2) strawberries and muddle in mixing glass with 3 basil leaves and simple syrup.  Add lime juice, vodka, mead and ice.  Shake well.  Double strain over fresh ice into a highball glass.  Garnish with basil sprig.  

Perfect Season

1 oz. OYO Vodka
1 oz. St. Germain Elderflower Liqueur
1 oz. Belgian Saison (Rockmill Brewery recommended)
.5 oz. Meyer Lemon Juice

Build all ingredients in shaker with fresh ice. Shake well, strain over fresh ice into collins style glass. Garnish with Meyer Lemon twist.

 

Dubbel Trouble

1 oz. OYO Honey Vanilla Bean Vodka
1 oz. White Chocolate Godiva Liqueur
1 oz. Belgian Dubbel (Rockmill Brewery recommended)
.5 oz. 1/2 & 1/2 Cream
.5 oz. Chocolate Syrup
2 Dashes Fee Brothers Aztec Chocolate Bitters

Build all ingredients except beer in shaker with fresh ice. Shake well, strain into chilled martini glass. Top with beer, stir gently. Garnish with chocolate shavings.

 

Bloody Sour

2 oz. OYO Stone Fruit Vodka
.75 oz Fresh Blood Red Orange Juice
1 oz. Egg White 
.75 oz Cane Simple Syrup (to taste, depending on tartness of blood red orange juice sourced)
4-5 drops Bitters  (Angostura would work for this)

Put the egg white in a cocktail shaker and shake thoroughly 20 to 30 times. Add the vodka, simple syrup, and blood red orange  juice and stir until well combined.  Fill the shaker with ice and shake gently to chill the cocktail completely.  Strain into the chilled coupe glasses. Served either with coin of blood orange, or decorative bitters applied to frothed egg white.  (To save time, you can mix all ingredients, including egg white, and shake hard together… just results in a little less froth).

Lemon Liquor-ish

2 oz OYO Vodka

1 oz Tarragon infused simple syrup

1 oz Fresh Lemon juice

Build in shaker, shake well with ice, strain into martini glass rimmed with sugar.  Garnish with 3 tarragon leaves, or single tarragon sprig.

 

La Tête, le Ceour (The Head, the Heart)

(Created by Cleveland Bartender Greg West for MWS)

2 oz. OYO Whiskey
.75 oz. Ver Jus (pressed unripe grape juice)
0.5 oz. Green Chartreuse
.25 oz. Simple Syrup 
6-8 Dashes of Peychaud’s Bitters

 Shake with ice.  Served “up” in a chilled coupe, or over fresh ice. Orange Peel for garnish.

Stone Fruit Cup

(Created by Cleveland Bartender Nathan Burdette for MWS)

2oz. OYO Stone Fruit Vodka
3 Slices cucumber
2 Sprigs of fresh mint
.25oz. Simple syrup
.25oz. Fresh lemon juice

Topped off with Fever Tree Soda

 

Pear-fect Storm

(Created by Cleveland bartender Molly McSweeney for MWS)
2oz. OYO Honey Vanilla Bean honey vanilla bean
1.5oz. Pear nectar
.25oz. Fresh lemon juice
.25oz. Simple syrup
Topped with ginger beer

Build ingredients in a mixing glass, shake with ice, strain over large ice cube in low rocks glass.  Top with quality ginger beer.  Can also be served “up” in a chilled martini style glass.

Blood Orange Old Fashioned

2oz. OYO Bourbon Whiskey
.25 oz. Luxardo Maraschino Liquor
3 slices of Blood Orange
Small bar spoon of sugar (to taste)
3-5 dashes Orange Bitters

In a mixing glass, muddle 2 slices of Blood Orange with bitters and sugar. Add whiskey and maraschino liquor. If you prefer just a note of maraschino, you can coat the inside of the glass and discard the liquor. Shake lightly with large ice cubes. Pour into low rocks glass with the ice. Add ice to your preference (bigger ice is better). Garnish with fresh slice of Blood Orange. Enjoy!

 

 

Hot Whiskey Sling

1 oz. OYO White Rye Whiskey
1 oz. OYO Bourbon Whiskey
1 oz. Mockingbird Meadows Citrus Zing honey
2 oz. hot water

In a coffee cup or glass, pour the honey and both whiskeys. Slowly add water while stirring to dissolve honey. Add a squeeze of lemon or orange.

Vieux Carré

1 oz. OYO White Rye Whiskey
1 oz. VS Cognac
1 oz. sweet vermouth
0.5 oz. Benedictine
1 dash Peychaud’s bitters
1 dash Angostura bitters

Build all ingredients in a short old-fashioned glass. Add ice and stir. Garnish with zest of lemon peel. 

Pumpernickel

1.5 oz OYO White Rye Whiskey
0.5 oz. Grand Marnier
0.5 oz. Domaine de Canton ginger liqueur
2 oz. fresh orange juice

Shake with ice and strain into a chilled martini or coupe glass. Garnish with an orange slice.

Rye Rickey

1.5 oz. OYO White Rye Whiskey
1 oz. simple syrup
1 oz. fresh lime juice
Ginger ale
2 drops Angostura bitters

Shake first three ingredients with ice, then strain into tall glass with ice, and top with quality ginger ale. Add bitters and garnish with lime twist.

Hot Apple Toddy

2 oz. OYO Whiskey
1 Tbsp. honey
1 tsp. demerara sugar (raw sugar)
4–5 oz. hot local apple cider

Coat the bottom of a mug or an Irish coffee glass with honey. Add OYO Whiskey and sugar. Heat the apple cider on the side, then pour the steaming cider into the glass and stir. Garnish with a cinnamon stick and lemon wheel. Optional: Float 2 to 3 cloves for additional garnish.

OYO Whiskey Toddy

1 oz. OYO Whiskey
1 Tbsp. honey
0.25 oz. fresh lemon juice
1 cup hot water (will use about 4–5 oz.)
1 tea bag (black tea preferred)

Coat the bottom of a mug or an Irish coffee glass with honey. Add OYO Whiskey and lemon juice. Heat the water on the side and add the tea bag to make hot tea. Pour the steaming tea into the glass and stir. Garnish with a cinnamon stick and lemon wheel.

Sage Mockingbird

1.5 oz. OYO Bourbon
1 oz. Mockingbird Meadows sage-infused honey
0.5 oz. fresh lemon
3 oz. hot water 

Coat bottom of glass mug with honey.  Add Bourbon Whiskey, lemon and hot water.  Stir, and garnish with fresh lemon coin.

Boulevardier

1 oz. OYO Bourbon
1 oz. Campari
1 oz. Carpano Antica sweet vermouth
2 dashes bitters

Build in a collins glass over ice, and garnish with an orange peel.

Dark Margo

1.25 oz. OYO Stone Fruit Vodka
1.25 oz. Don Julio Añejo tequila
0.5 oz. fresh lime juice
0.5 oz. agave nectar

Build in a shaker and shake well. Strain over fresh ice in a highball glass rimmed with Himalayan pink salt. Garnish with a lime twist.

OYO Maple Sour

2 oz. OYO Whiskey
0.75 oz. real maple syrup
0.75 oz. fresh lemon juice

Shake all ingredients well with ice, then pour into a short glass with fresh ice. Garnish with a lemon wheel float.

Smoking Jacket

1 oz. OYO Whiskey
1 oz. green Chartreuse
0.5 oz. fresh lemon juice
0.5 oz. demerara simple syrup
1 egg white

Build ingredients in a shaker with ice, and shake very hard for at least 15 seconds. Strain into a vintage coupe glass. Using an eye dropper, place five drops around the glass, then using a pick, swirl to create hearts.

Smoked Almond

1 oz. OYO Whiskey
1 oz. Amaretto di Saronno
1 oz. fresh-squeezed orange juice
2–3 dashes orange bitters

Serve over ice in a small glass with an orange twist.

Snow Day

1.75 oz. OYO Whiskey
0.25 oz. green Chartreuse
2 oz. spiced local apple cider
3–4 dashes Fee Brothers Black Walnut Bitters

Build all ingredients in a short glass and stir. Add one large ice cube. Garnish with a red apple slice.

 

Apple of My Eye

1 oz. OYO Whiskey
1 oz. Calvados apple brandy
2 oz. apple juice
3–4 drops Fee Brothers Whiskey Barrel-Aged Bitters

Build in a shaker with ice. Shake well and strain into a martini glass. Garnish with a thin slice of red apple.

Whiskey Sangria

1 oz. OYO Whiskey
1 oz. Malbec
0.25 oz. simple syrup
3–4 dashes Fee Brothers Orange Bitters
8 drops orange flower water

Build in a tub glass over ice. Garnish with a whiskey-soaked cherry and a slice of orange, skewered together. Great for batching.

Wonderland

1.5 oz. OYO Whiskey
0.5 oz. Cynar liqueur
1 oz. fresh orange juice

Build in a shaker and shake well with ice. Strain into a short glass rimmed heavily with fine sugar and a large orange peel, classic Crusta style.

Pick-Me-Up

0.5 oz. OYO Whiskey
0.5 oz. OYO Honey Vanilla Bean Vodka
0.5 oz. Kahlúa
1 shot fresh espresso (or cold-brewed espresso)
1 oz. half-and-half or cream

Build in a shaker and shake well. Strain into a tall collins glass over fresh ice.

Vantage Sour

2 oz. OYO Whiskey
1 oz. fresh lemon juice (fresh is key!)
0.75–1 oz. simple syrup (to taste)

Shake all ingredients hard with ice, double-strain, and pour into a short glass with one large ice cube. Garnish with a real maraschino cherry.

Gale Force

1.5 oz. OYO Whiskey
0.25 oz. Ohio maple syrup
0.25 oz. fresh lemon juice
5 heavy dashes Fee Brothers Old Fashion Aromatic Bitters

Shake all ingredients with ice and strain over one large ice cube in a rocks glass. Also works very nice in a coupe or martini glass, straight up without ice. Garnish with a lemon peel.

 

Cherry Julep

1.5 oz. OYO Whiskey
0.5 oz. Luxardo maraschino liqueur
0.25 oz. fresh lemon juice

Muddle mint in a mixing glass, add spirits and lemon, and shake well. Pour into a short glass over crushed ice. Garnish with a Luxardo cherry and a mint sprig.

Sage

1.5 oz. OYO Whiskey
1.5 oz. fresh pear purée
0.5 oz. Mockingbird Meadows sage-infused honey
0.25 oz. fresh lemon juice
2–3 dashes Fee Brothers Old Fashion Aromatic Bitters

Shake all ingredients well with ice, then strain into a short glass with one ice cube. Garnish with one sage leaf.

Sanguine Eiffel

1 oz. OYO Stone Fruit Vodka
1 sugar cube
3 dashes Fee Brothers Cherry Bitters or Angostura bitters
3–4 oz. brut Champagne

Place the sugar cube in the bottom of a flute and add the bitters. (Use cherry bitters for a more fruit-forward flavor; use Angostura bitters for a more traditional flavor.) Add the vodka, then slowly fill the flute with Champagne. 

The Franklinton

1 oz. OYO Stone Fruit Vodka
1 oz. OYO Bourbon 
4–5 drops Angostura bitters

In a short glass, muddle half an orange slice, a maraschino cherry, and one bar spoon of raw sugar with the Angostura bitters. Add the spirits and ice and stir.

Shirley You’re Mistaken

1.5–2 oz. OYO Stone Fruit Vodka
4–5 oz. lemon-lime soda
Drizzle of grenadine (house-made preferred)*

Build all ingredients in a tall glass, and garnish with a maraschino cherry.

*House-made grenadine: Simmer 1 cup (8 oz.) of pomegranate juice and reduce it down to half the liquid volume (about 10 minutes). Stir in 1/3 cup of cane sugar and turn heat to low. Once sugar has completely dissolved, remove from stove top and add 0.5 to 1 ounce neutral vodka to extend freshness (optional). Store in the refrigerator.

Cordially Yours

1.5 oz. OYO Stone Fruit Vodka
0.25 oz. Luxardo maraschino liqueur
1.5 oz. white cranberry juice

Shake all ingredients hard in a Boston shaker, strain into a chilled martini glass, and garnish with Luxardo cherry.

Cherry Smash

2 oz. OYO Stone Fruit Vodka
6–8 muddled cherries (fresh or frozen)
0.75 oz. simple syrup
0.5 oz. fresh lemon juice

Muddle cherries with simple syrup, then add lemon and vodka. Top with ice and stir.

Stone Sour

2 oz. OYO Stone Fruit Vodka
0.5 oz. fresh-squeezed orange juice
0.5 oz. fresh-squeezed lemon juice
0.75–1 oz. simple syrup (to taste)
4–5 drops Angostura bitters (optional, but recommended)

Shake well with ice, then pour all ingredients into a short glass with fresh ice. Garnish with an orange slice.

Stone Bubbles

Compliments of Doug Winship, from the Pegu Blog

1 oz. OYO Stone Fruit Vodka
0.5 oz. fresh lime juice
Splash of simple syrup
3 dashes Fee Brothers Peach Bitters
Sparkling wine to top

Mix the first four ingredients in a  flute, then top with plenty of good sparkling wine. Garnish with a pitted fresh cherry.

Island Punch

1.5 oz. OYO Stone Fruit Vodka
0.5 oz. Domaine de Canton ginger liqueur
1 oz. pineapple juice
1 oz. guava juice or nectar
0.25 oz. fresh-squeezed lime juice
6–8 dashes Angostura bitters

Build in a shaker and shake hard, then pour into a tall glass or tiki glass over fresh ice. Garnish with a pineapple leaf and chunk. Great for batching.

Yellowstone

1.5 oz. OYO Stone Fruit Vodka
0.5 oz. yellow Chartreuse
San Pellegrino Limonata soda

Build over ice in a tall glass, then top with the soda.

Darling Clementine

1.5 oz. OYO Stone Fruit Vodka
0.25 oz. Luxardo maraschino liqueur
1 oz. fresh clementine juice
1 egg white
1 dash Angostura bitters

Build in a shaker with ice and shake hard for 15 seconds. Strain into a cocktail glass and garnish with a bitters design.

Mount Hope

1.5 oz. OYO Stone Fruit Vodka
0.5 oz. Aperol

Build over ice in a tall glass, and top with club soda, Dry Blood Orange Soda, or Dry Rhubarb Soda. Garnish with a lemon twist.

Chai Martini

1.5 oz. OYO Honey Vanilla Bean Vodka
1 oz. Voyant Chai liqueur
0.5 oz. half-and-half or cream

Shake well with ice and strain into chilled martini glass half rimmed with sugar and cinnamon.

Vanilla Manhattan

1 oz. OYO Honey Vanilla Bean Vodka
1 oz. Navan vanilla liqueur
1 oz. Noilly Prat sweet vermouth
3 dashes Angostura bitters

Build all ingredients in a shaker with ice, then stir. Strain into a chilled martini glass and garnish with a vanilla bean.

French Press

2 oz. OYO Honey Vanilla Bean Vodka
2 oz. fresh espresso
0.5 oz. rich brown sugar simple syrup*
Freshly whipped cream
Pinch of cinnamon

Build ingredients in a heated coffee mug and stir. Top with one spoonful of freshly whipped cream and a pinch of cinnamon. 

*Brown sugar simple syrup: Heat a mixture of equal parts brown sugar and water until the sugar is dissolved.

Colby & Collins

1.5 oz. OYO Honey Vanilla Bean Vodka
1 oz. St. Germain elderflower liqueur
0.5 oz. fresh-squeezed lemon juice
0.5 oz. simple syrup, or to taste* 

Combine all ingredients into a shaker with ice, and shake hard. Pour into a chilled martini glass and garnish with a lemon.

*For more vanilla flavor, infuse the simple syrup with a vanilla bean.

Honey Bee

1 oz. OYO Honey Vanilla Bean Vodka
1 oz. vanilla-bean-infused cognac
0.5 oz. Mockingbird Meadows coffee-infused honey
2 dashes Fee Brothers Aztec Chocolate Bitters

Combine ingredients with ice in a shaker, shake hard, and strain into a chilled coupe glass. Garnish with a vanilla bean or float a few coffee beans.

Ugandan Lemonade

2 oz. OYO Honey Vanilla Bean Vodka
2 oz. lemonade (fresh or from the gun, if necessary)

Garnish with slices of lemon floating in a tall glass with ice.

Bangalore Rhuby

2 oz. OYO Honey Vanilla Bean Vodka
1 strawberry, quartered
5 pieces of rhubarb, finely diced
0.5 oz. cinnamon simple syrup
4–5 drops Fee Brothers Rhubarb Bitters
0.25 oz. fresh lemon juice

Muddle fruit with simple syrup, then add vodka, bitters, and lemon. Stir well with ice and double-strain into a martini glass. Garnish with a slice of rhubarb dipped in simple syrup and coated with sugar. 

French Mule

2 oz. OYO Vodka
1 oz. ginger-infused simple syrup (can substitute 1 oz. OYO Vodka, 1 oz. Domain de Canton ginger liqueur)
.5 oz. fresh lime juice
2-3 oz. brut Champagne

Build vodka, simple syrup, and lime in Boston shaker. Shake well and strain into a flute. Top with Champagne. 

Le Vau Noir

1.5 oz. OYO Vodka
0.5 oz. Lillet Blanc apéritif wine
2.5 oz. fresh-brewed strong black tea
0.5 oz. lemon juice
0.75 oz. simple syrup

Build all ingredients in a Boston shaker with ice, give a light shake, and pour a into glass with ice. Garnish with fresh basil or sage.

Bittersweet

1.5 oz. OYO Vodka
0.5 oz. St. Germain elderflower liqueur
0.5 oz. agave nectar
0.5 oz. fresh Ruby Red grapefruit juice
0.25 oz. fresh lime juice
1 dash Fee Brothers Grapefruit Bitters
Himalayan pink sea salt

Build all ingredients in a Boston shaker with ice and shake well. Rim half of the highball glass with the salt. Strain into a glass over fresh ice and garnish with a grapefruit peel.

Rosemary Poinsettia

1.5 oz. OYO Vodka
1.5 oz. pomegranate juice
0.5 oz. rosemary-infused simple syrup
Squeeze of fresh lime
0.5 oz. Champagne

Build the first four ingredients in a mixing tin. Shake, then strain over ice and top with Champagne. Garnish with a rosemary-lime boat (a thin slice of lime skewered with a sprig of rosemary).   

Newton Rouge

1 oz. OYO Vodka
0.5 oz. Navan vanilla liqueur
1 oz. blood orange juice (look for it fresh in December)
1 tsp. fig marmalade
1 dash Fee Brothers Orange Bitters

Build all ingredients in a Boston shaker with ice and stir. Double-strain into a highball glass over fresh ice. Garnish with dried figs.

Sparkling Greyhound

2 oz. OYO Vodka
1 oz. agave nectar
1 oz. fresh-squeezed Ruby Red grapefruit juice
1 dash Fee Brothers Grapefruit Bitters

Build all ingredients in a collins glass rimmed with pink sea salt. Fill with ice and top with club soda. Garnish with a grapefruit twist. 

Summer Thyme

1.5 oz. OYO Vodka
0.5 oz. simple syrup
0.5 oz. Grand Marnier
0.5 oz. fresh-squeezed lemon juice
0.5 oz. fresh-squeezed orange juice

Muddle fresh thyme lightly in simple syrup. Add all other ingredients and shake with ice. Double-strain into martini glass and garnish with a thyme sprig.

 

Aztec Orange

1.5 oz. OYO Honey Vanilla Bean Vodka, infused with espresso beans for four hours
0.5 oz. Cointreau
1 oz. fresh orange juice
3–4 drops Fee Brothers Aztec Chocolate Bitters

Can be served shaken, up, or over ice (slightly diluted).

OYO Cream Soda

1.5 oz. OYO Honey Vanilla Bean Vodka
2–3 oz. quality ginger ale

Pour and serve over ice.

Harnick & High

1 oz. OYO Honey Vanilla Bean Vodka
1 oz. Cointreau (or quality triple sec)
3 dashes Angostura bitters

Serve over ice in a tall glass with ginger ale and garnish with an orange slice.

Buggyworks

1.5 oz. OYO Honey Vanilla Bean Vodka
3 pink peppercorns, muddled
0.5 oz. agave nectar
1 oz. fresh Ruby Red grapefruit juice
0.5 oz. St. Germain elderflower liqueur

Muddle peppercorns with agave, then add grapefruit juice, St. Germain, and vodka.  Shake well with ice and double-strain into a chilled martini glass. Garnish with 3 floating pink peppercorns.

Vanilla Sidecar

1 oz. OYO Honey Vanilla Bean Vodka
1 oz. Cointreau Noir
0.5 oz. fresh lemon juice

Build all ingredients in a shaker and shake well with ice. Strain into a chilled martini glass half rimmed with raw sugar. 

Strawberry Blonde

1.5 oz. OYO Vodka
1 Fresh Strawberry, sliced
0.5 oz. Simple syrup
1 oz. Cointreau
0.5 oz. Fresh-squeezed lime juice

Muddle strawberries with simple syrup, then add all other ingredients. Add ice and pour into a highball glass.

Proud Mary

2 oz. OYO Vodka, infused with cilantro and peppercorns*
Muddled heirloom tomatoes
0.25 oz. fresh lemon juice
3–4 dashes Tabasco
Pinch of salt

Build all ingredients in a tub glass rimmed with house-made spicy salt.** Fill the glass with ice.

*For vodka infusion: For a 750 ml bottle, use a small handful of peppercorns and about half a cup of cilantro—not chopped, just dropped in the bottle. Let the infusion sit for 36 hours—too much longer and the cilantro overpowers it.

**Spicy salt: kosher salt, cayenne, dried lemon zest, black pepper, celery salt.

Ohio Collins

1 oz. OYO Vodka
1 oz. St. Germain elderflower liqueur
0.5 oz. fresh-squeezed lemon juice
0.25 oz. simple syrup, or to taste (optional)

Build in a collins glass over ice and top with club soda. Garnish with a lemon wheel or a Luxardo cherry. Optional: Drizzle with house-made grenadine* or maraschino syrup.

*House-made grenadine: Simmer 1 cup (8 oz.) of pomegranate juice and reduce it down to half the liquid volume (about 10 minutes). Stir in 1/3 cup of cane sugar and turn heat to low. Once sugar has completely dissolved, remove from stove top and add 0.5 to 1 ounce neutral vodka to extend freshness (optional). Store in the refrigerator.

Smoke and Mirrors

 2 oz. OYO Vodka
1 oz. jalapeño-infused light agave nectar 
1 oz. fresh-squeezed lime juice

Build all ingredients in a shaker with ice and shake well. Strain over fresh ice in a rocks glass rimmed with smoked sea salt mixture. Garnish with a lime coin.

Courtland Cucumber

2 oz. OYO Vodka
1–2 cucumber slices, to taste
1 oz. simple syrup
1 oz. fresh-squeezed lime juice

Muddle the cucumber, then build ingredients in a mixing glass. Add ice, shake, and double-strain into a martini glass. Garnish with a thin cucumber float.