Teamwork makes the dream work!

Special guest and co-founder of WBC, James Innes, paddles in this week to make us a cocktail he has definitely made 100 times before. Our Mint Julep is the perfect cocktail to sip outside with friends after a long day on the river, and its almost as satisfying as James' ice crushing method.

​Ingredients

• 6-7 mint leaves

• 2 sugar cubes, or 1/2 ounce simple syrup
• 2 1/2 ounces bourbon whiskey
• 3 dashes Angostura bitters
• Mint sprig, for garnish

Method

1. In a Julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup.
2. Add the bourbon then pack the glass tightly with crushed ice.
3. Stir until the cup is frosted on the outside.
4. Top with more crushed ice to form an ice dome, and garnish with a mint sprig and a few drops of bitters (optional).
5. Dive in!

This recipe is brought to you by our YouTube series Cocktails & Dreams - watch this video and more here: Whitewater Distilling Company's Cocktails & Dreams

When life gives you lemons, make a cocktail!

This week, Chris is stirring up some delightful aromas of lemon, lavender and mint in this light and tart cocktail that has all the flavours of Summer. This Sparkling Lavender Lemonade will have you dreaming of a fresh and floral garden.

Ingredients

• 2 oz Gin
• 1.5 oz simple syrup
• 3 oz fresh lemon juice
• 3-4 mint leaves
• Top with sparkling water to taste

 Method

• In glass, add gin, simple syrup, lemon juice and mint. Gently muddle mint leaves.
• Add lots of ice, top with sparkling water to taste, stir.
• Dive in!

This recipe is brought to you by our YouTube series Cocktails & Dreams - watch this video and more here: Whitewater Distilling Company's Cocktails & Dreams

Cocktails for two, for one!

Say hello to your next Saturday morning sipper with this coffee and dark rum based cocktail. With two variations, Blackbeard's Coffee is sure to please everyone. Notes of nutmeg and vanilla make this cocktail smooth with a perfect balance of sweet sugar & bitter coffee.

Ingredients

• 1 cup iced coffee
• 1 oz Brown sugar syrup
  • ¼ cup brown sugar
  • ¼ cup water
  • ½ tsp vanilla
  • Pinch of nutmeg
• 3 oz Dark rum
• 1 oz canned coconut milk (shake can very well before opening)
• Shaved chocolate and sprinkle of nutmeg for garnish

 
Method
Black

• Add ½ cup iced coffee, ½ oz brown sugar syrup, 1 ½ oz dark rum to an ice-filled glass. Stir to combine.
• Shave chocolate and sprinkle nutmeg on top.
• Dive in!

Creamy

• Add ½ cup iced coffee, ½ oz brown sugar syrup, 1 ½ dark rum, and ½ oz to canned coconut milk to an ice-filled glass. Stir to combine.
• Shave chocolate and sprinkle nutmeg on top. 
• Dive in!

This recipe is brought to you by our YouTube series Cocktails & Dreams - watch this video and more here: Whitewater Distilling Company's Cocktails & Dreams

Let's get shakin'!

This prohibition era cocktail, made with Paper Boat Artisanal Gin, is going to knock your socks off. The Bee's Knees delivers all the summery goodness with flavours like honey and lemon, and a floral aroma that will have you sinking into your favourite patio chair.

Ingredients

• ½ ounce honey syrup (see step 1)
• 1 ounce lemon juice (about ½ medium lemon)
• 2 ounces gin
• Lemon peel (bee shaped) and edible flower garnish

 
Honey Simple Syrup

• ¼ cup honey
• ¼ cup water

In a pot, combine honey and water. Over medium-low heat, gently heat the honey and water until honey is dissolved and mixture is easily whisked.
 
Cocktail

• While your lemon is still whole, use a vegetable peeler (or knife if you’re comfortable) to peel off lemon rind for your garnish.
• In a cocktail shaker filled with ice, combine gin, honey syrup, and lemon juice. Shake for about 25 seconds until the cocktail is very chilly.
• Strain into a coupe and garnish with lemon bee and edible flowers.
• Dive in!

This recipe is brought to you by our YouTube series Cocktails & Dreams - watch this video and more here: Whitewater Distilling Company's Cocktails & Dreams