RECIPE IDEAS

BOLDT SUNRISE (By Tortured by Thirst)
3 oz. Boldt Clear Whiskey
1 ½ oz. Luxardo Cherry Liquer
1 ½ oz. Orange Liqueur (or Cointreau)
6 oz.  Orange Juice
Shake first 3 ingredients with ice. 
Pour into glass.  Top with Orange Juice.

BOLDT RYE SAZERAC (By Tortured by Thirst)
3 oz. Boldt ClearWhiskey
¼ oz. Absinthe
¼ oz Agave Syrup
2 dashes Angostura Orange Bitters
½ oz. Perucchi Dry Vermouth
Garnish with lemon zest
Add Absinthe to a chilled glass, swirl to coat and discard the remainder
Fill a shaker with Whiskey, syrup, bitters and Vermouth
Shake well and strain into coated glass
Use a peeler to pull a thick zest from a fresh lemon.  Rub around the rim of the glass and twist over cocktail

BOLDT NEGRONI (By ?? Please reveal yourself!)
1 oz. Boldt Genever style Gin
1 oz. Sweet Vermouth
1 oz. Compari
Stir with ice and serve
 
BLUSHING BLONDE SATANS WHISKERS (By Tortured by Thirst)
3 oz. Boldt Genever style Gin
1 ½ oz. Dry Vermouth
½ oz Agave syrup
½ oz. Fresh lemon juice
2-3 dashes Peychaud’s Bitters
Place all ingredients in a shaker with ice. 
Shake, Strain, pour into glass
Garnish with lemon twist
 
BOLDT BURNT ORANGE BLACK MANHATTAN (By Megan & Deric Mendes)
2 oz Boldt Clear Whiskey
1 oz Amaro Averna
1 dash Angostura bitters
1 dash Orange bitters
1/4 oz. fresh orange juice
Flamed Orange Twist
Place first 5 ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Hold a lit match underneath your orange twist. Flex the peel to release the oils towards the flame and into the drink. Drop the peel into the cocktail.
 
BOLDT THAI BLUEBERRY LEMONADE  (By Megan & Deric Mendes)
2 oz Boldt Clear Whiskey
10 Fresh Blueberries
¼ oz. Agave syrup
5 leaves fresh Thai Basil
8 oz Tart Lemonade
Muddle first 4 ingredients in a tall glass. 
Add ice and lemonade and stir. Garnish with fresh thai basil.

FRISKY WHISKEY SOUR (By the sweet man that came up to us on the plaza with this recipe in his pocket!)
3 oz. Boldt Clear Whiskey
2 oz.  fresh lemon juice
1 tsp. Agave syrup
Sierra Nevada Otra Vez Beer
Shake first three ingredients with ice, strain and pour into glass.
Top with beer

BEES KNEES (By Ande @ Ernie's!)
2 oz. Boldt Genever Style Gin
1/2 oz. lemon juice
1/4 oz. Canton Ginger Liqueur
1/2 oz. honey syrup
Shake all 4 ingredients with ice. 
Pour into glass.  Garnish with fresh lemon slice

BOLDT CADILLAC MARGARITA (By Jennifer Maksim & Adam Sheley)
2 oz. Boldt Clear Whiskey
1/2 oz. Cointreau
1 dash of simple syrup
1 oz. fresh lemon juice
2 oz. lime juice
Shake all ingredients with ice and pour into glass.
Top with 1/2' oz. Gran Marnier Float.  
Serve with salt rim and slice of lime. 

BOLDT PERFECT MANHATTAN (By Jennifer Maksim & Adam Shelly)
2 oz. Boldt Clear Whiskey
1/2 oz. Sweet Vermouth
2 dashes orange bitters
1 tsp. Luxardo syrup
Swirl a glass with Dry Vermouth and discard remainder
Stir first four ingredients in a separate glass with ice
Strain into Vermouth'd glass
Garnish with Luxardo cherry
 
BOHNER'S FAVORITE (By Jennifer Maksim and Adam Sheley... and Bohner!)
2 oz. Boldt Clear Whiskey
2 oz. Reed's Ginger Beer
2 dashes apple bitters
Twist of lemon

BOLDT SMOKED OLD FASHIONED  (By Jennifer Maksim and Adam Sheley)
Place a glass over a smoldering cedar board or apple wood chips lit on fire in a cast iron pan
In a cocktail shaker muddle 1 sugar cube with 2 dashes Angosturas bitters
Add a Luxadro cherry and thick orange slice
Add 2 oz. Boldt Clear Whiskey
Turn smoked glass right side up and pour shaker into it

PRIMAL DAIQUIRI (By Jennifer McMahon)
4-6 oz. Boldt Clear whiskey
1 cup frozen strawberries
2 oz. Cointreau
Juice of 1 lemon
Blend first 4 ingredients with ice
Pour into glass
Top with lemon sparkling water

TORTURED BY THIRST BOLDT JULEP (By... Tortured by Thirst!)
Muddle several sprigs of fresh mint in a glass
Add ice and
3 oz. Boldt Clear Whiskey
3/4 oz. simple syrup
1 tsp. fresh lime juice
Garnish with fresh mint

JEN'S SALTY DOG (By Jennifer Maksim)
2 oz. Boldt Clear Whiskey
4 oz. fresh squeezed grapefruit juice
1 tsp. simple syrup (optional)
Mix all ingredients in shaker and pour over ice.
Serve in glass with salted rim

JOHN'S GO TO
Place 4 oz. Boldt Clear Whiskey in a glass over ice
Top with Rogue Soda- either Citrus Cucumber or Honey Orange

LAUREN'S FAVORITE
Place 4 oz. Boldt Clear Whiskey in a glass over ice
Top with Shrub & Co. Blood Orange Shrub infused with Cardamom

ORANGE POMEGRANATE MARTINI
6 parts pomegranate juice
2 parts Clear Whiskey
1 part Contreau
1 part orange juice
1/4 part lime juice
Shake all of the ingredients with ice.
Pour into martini glass and garnish with pomegranate arils

BOLDT WHITE RUSSIAN
2 oz. Boldt Clear Whiskey
2 Oz. Bailey's Irish Cream
4 oz. Milk

RETIREMENT PLANNER (By Michael Crawford)
4 oz. Boldt Genever Gin
1 tsp Dry Vermouth
1 tsp Sweet Vermouth
1 oz fresh lemon juice
Shake/stir with ice.  Pour into chilled martini glass and garnish with lemon. 

POMEGRANATE ORANGE MARTINI
6 oz. pomegranate juice
2 oz. Boldt Clear Whiskey
1 oz. Cointreau
1 oz. orange juice
1/4 oz. lime juice
Shake all of the ingredients with ice.  
Pour into a martini glass.  Garnish with fresh pomegranate arils. 

BOLDT WHITE RUSSIAN
1 part Boldt Clear Whiskey
2 parts Bailey's Irish Cream
4 parts Humboldt Creamery Milk
Shake all three ingredients together & serve in a tall glass over ice. 

BOLDT SPIKED COFFEE
2 parts  local Muddy Waters coffee
1 part Boldt Clear Whiskey
1 part Humboldt Creamery ½ and ½ 
Pour all 3 ingredients into a tall mug.  Gently stir with spoon.  Serve hot or over ice.

GO HOME ARNOLD PALMER YOU'RE DRUNK!
3 parts lemonade
2 parts unsweetened black tea
2 parts Boldt Clear Whiskey
Mix all three ingredients.  Pour into a tall glass over ice.  Garnish with a fresh slice of lemon.

BOLDT RYE SIDECAR
4 parts Boldt Clear Rye Whiskey
2 parts Orange Liquer
2 parts freshly squeezed lemon juice
Shake all ingredients together.  Pour into glass.  Garnish with fresh orange slice.

BOLDT MULE
1 part Boldt Genever style Gin
1-2 Tbsp. House made ginger syrup (see recipe)
Club Soda
Pour Boldt Gin into a tall glass over ice.  Pour in ginger syrup.  Top with Club soda. 


GINGER SIMPLE SYRUP
1 cup granulated sugar
1/2 cup water
2 tbsp grated fresh ginger
Use the tip of a teaspoon to scrape the skin off of the ginger, and then finely grate it. Place the ginger, sugar, and water in a saucepan over medium heat & stir until the sugar is dissolved. Turn off the heat and allow the mixture to steep for an hour.  Strain the mixture & leave to cool. 

I “ANCHO” AVERAGE COCKTAIL!
2oz Boldt Barrel Aged Genever Style Gin
1 oz unsweetened tea
2 tbsp finished ancho syrup (see recipe)
1 Luxardo cherry
Combine Gin, tea and syrup in a shaker.  Pour into a tumbler over ice & garnish with a cherry.

ANCHO CHILI SIMPLE SYRUP
Boil the water, sugar & chiles in a saucepan for 10 minutes.  While mixture boils use a wooden spoon to mash the chiles as they soften. Strain the mixture & leave to cool.
 

BOLDT seems to work well simply mixed with any Shrub. 

We encourage you to experiment with a signature cocktail at your establishment and let us know how it tastes!