​Dogroni

This is our take on the classic Negroni.  The floral elements of Dancing Dog match well with the bitterness of Campari and herbs of vermouth.  However, the ratios of Campari and vermouth need to be adjusted so they don’t drown out the delicate florals of Dancing Dog

Ingredients
2 oz. Dancing Dog Gin
1 oz. Campari
1 oz. sweet vermouth
1 orange twist

Preparation
Combine Dancing Dog Gin, Campari and sweet vermouth in an ice-filled Old Fashioned glass; stir gently and garnish with an orange twist.  Can also be served straight up in a Martini glass.

Dancing Grayhound

Ingredients
2 oz. Dancing Dog Gin
4 oz. grapefruit juice
grapefruit wedge

Preparation
Pour Dancing Dog Gin into a highball glass filled with ice.  Add grapefruit juice and stir. Garnish with a grapefruit wedge.

Rosemary Grayhound

Ingredients
rosemary simple syrup
    2 cups water
    2 cups sugar
    6 sprigs of rosemary

Cocktail
    2 oz. Dancing Dog Gin
    ½ oz. rosemary simple syrup
    4 oz. grapefruit juice
    sprig of rosemary

Preparation
make rosemary simple syrup:  In a small sauce pan over medium low heat, dissolve the sugar into the water.  Heat for 5 minutes but do not let it boil.  Add rosemary and let it steep for at least 1 hour.  The rosemary simple syrup can will keep in the refrigerator in an airtight container for up to 10 days. 


Cocktail:  In a highball glass filled with ice combine the Dancing Dog Gin, rosemary simple syrup and grapefruit juice. Stir to mix. garnish with a sprig of rosemary. Stir to mix. Garnish with a sprig of rosemary.

​Honey Punch

Ingredients:
1 cup Covered Peak Vodka
½ cup honey
½ cup boiling water
2 lemons
2 cups apricot nectar
750 ml bottle of sparkling apple juice

Preparation:
Dissolve the honey in the 1/2 boiling water. Pour into pitcher and let cool. Add the juice of the 2 lemons, apricot nectar and Covered Peak vodka. Chill. Add the sparkling apple juice to the pitcher just before serving. Serve over ice with lemon slices.



Peartini

Ingredients:
1 cup Covered Peak Vodka
1 cup sugar
1/4 cup dry vermouth
1/4 cup fresh lime juice (3 large limes)
Two 8-ounce ripe pears, peeled, stemmed, cored and cut into 1-inch pieces
1/2 unpeeled pear, cored and cut into 1/4-inch-thick slices, for garnish

Preparation:
In a small saucepan, combine the sugar and 1/2 cup water over medium heat. Bring to a boil, then reduce the heat and simmer while stirring occasionally, until sugar is dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.

In a blender, puree the syrup, Covered Peak Vodka, vermouth, lime juice and pears until smooth. For each drink, pour some of the pear mixture into an ice-filled cocktail shaker and shake well. Pour into a chilled martini glass. Garnish with pear slices and serve.



Covered Peak Cranberry Jelly
Ingredients:
1/3 cup Covered Peak Vodka
1 tablespoon unflavored gelatin
2 tablespoons orange-flavored liqueur, such as Cointreau
One 14-ounce can jellied cranberry sauce
Cooking spray

Preparation:
Put the gelatin in a small bowl, add the Covered Peak Vodka and orange liqueur. Let sit until the gelatin is completely soft, about 10 minutes.

Meanwhile, transfer the cranberry sauce to a small saucepan. Rinse out the can, dry it and coat the inside with cooking spray. Heat the sauce over medium-low heat; once it starts to melt and bubble, whisk it vigorously until it's completely smooth with no lumps (the sauce will darken and have a slight sheen). Remove the pan from the heat, add the softened gelatin and all the liquid, and stir until incorporated. Pour the mixture into the prepared can.

Let the cranberry sauce sit at room temperature until the can is just warm to the touch. Cover with plastic wrap, and refrigerate until completely set, at least 6 hours but preferably overnight.

To serve, run a small knife around the lip of the can to release the cranberry sauce slightly, then turn the can carefully under running hot water (don't get water in the can). Invert the can onto a cutting board, and firmly tap until the sauce comes out in 1 piece. Lay the sauce on its side on a serving plate, and cut into slices.

Seabreeze
Ingredients
1 cup Covered Peak vodka
1 cup orange juice
1 cup cranberry juice
Mint sprigs, for garnish

Preparation:
Mix all ingredients in a chilled pitcher filled with ice. Pour into chilled glasses and garnish with mint.

Sonora Cocktail
Ingredients:
1 ounce Land Legs Rum
1 ounce applejack or Calvados
1 dash lemon juice
2 dashes apricot brandy

Preparation:
Pour all of the ingredients into a cocktail shaker, and then add ice cubes. Shake until the cocktail shaker is cold. Fine strain the mixture into a chilled glass. Garnish with a slice of apple.

Scurvy Cure
Ingredients:
2 ounces Land Legs Rum
1 tablespoon freshly squeezed lime juice
1 tablespoon maraschino cherry juice
1 tablespoon orange liqueur such as Grand Marnier
1 tablespoon sugar syrup

Preparation:
Pour the ingredients into a cocktail shaker filled with ice cubes and crushed ice. Shake until the shaker is cold. Strain the mixture into a chilled glass.

Missionary’s Downfall

Ingredients:
2 ounces Land Legs Rum
0.5 ounces peach schnapps liqueur
1.5 ounces freshly squeezed lime juice
2 ounces freshly squeezed pineapple juice
0.5 ounces sugar syrup
mint leaves for garnish

Preparation:
Pour the Land Legs Rum, peach schnapps liqueur, lime juice, pineapple juice and sugar syrup into a cocktail shaker, and then fill it with ice cubes. Shake hard for 20 seconds. Strain it into a glass filled with crushed ice. Garnish with the mint leaves.

Between the Sheets

Ingredients:
¾ ounce Land Legs Rum
¾ ounce Cognac
¾ ounce triple sec
¼ ounce freshly squeezed lemon juice
⅛ ounce sugar syrup

Preparation:
Pour all the ingredients into a cocktail shaker and add some ice cubes. Shake hard for 20 seconds. Strain into a chilled glass.

Dancing Dog Gin & Tonic

Dancing Dog Gin has floral forward notes which can clash with tonics that have intense flavors.  We recommend a slightly sweet, more neutral tonic such as Q-Tonic brand tonic water.

Ingredients
1.5 oz. Dancing Dog Gin
4.5 oz. Q Tonic brand tonic water
1 lime wedge

Preparation
Combine Dancing Dog Gin and tonic ice-filled highball glass; stir gently and garnish with the lime wedge.


Tom Collins

Ingredients
2 oz. Dancing Dog Gin
1 oz. lemon juice
1 tsp. superfine sugar
3 oz. club soda
1 maraschino cherry
1 orange slice

Preparation
In a shaker half-filled with ice cubes, combine Dancing Dog Gin, lemon juice and sugar. Shake well. Strain into a collins glass almost filled with ice cubes.  Add the club soda.  Stir and garnish with the cherry and the orange slice.


Gin Buck

Ingredients
2 oz. Dancing Dog Gin
ginger ale
lemon wedge

Preparation
Pour Dancing Dog Gin into an ice filled highball glass.  Top with ginger ale.  Garnish with the lemon wedge.