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Durham Distillery

Durham Distillery

"Since 2013, Durham Distillery has been rethinking how to make great spirits that both embody and pioneer the New South. The answer: equal parts art and science.

Since 2013, Durham Distillery has been rethinking how to make great spirits that both embody and pioneer the New South. The answer: equal parts art and science. Originally scientists, Melissa and Lee Katrincic have combined time-honored, gin-making traditions with techniques borrowed from modern chemistry to create world-class gins and liqueurs that are both classic and contemporary. While Melissa manages Durham Distillery’s business and marketing operations, Lee manages the Durham Distillery 'lab' and is in charge of spirit production.
The small-batch gin distillation begins in the 230-liter custom-designed German copper pot still, which results in a clean, crisp-tasting gin. Next, the more delicate botanicals are individually vacuum distilled at room temperature to maintain a highly accurate flavor profile. Finally, the individual distillates are blended into the gin base for utmost consistency from batch to batch. That’s science. Taste it and you will recognize a masterpiece even if you didn’t follow every step. Try their Conniption American Dry and Conniption Navy Strength varieties.
But that’s not all. Durham Distillery also creates Damn Fine Liqueurs. These gems incorporate ingredients sourced from local Triangle partners, Slingshot Coffee Company and Videri Chocolate Factory, to create labors of love and edible works of art. Try their coffee, mocha, and chocolate varieties. Much like their products, their community requires both art and science. Durham Distillery actively supports STEM, musical, and performing arts education, while ensuring a living wage for employees. You can find Durham Distillery in downtown Durham, North Carolina, a diverse and progressive city whose revitalization is deemed by many to be the heart of the New South. They’re right at home in the vibrant Central Park district. Book online and swing by for tours and tastings.

Boxcar


Ingredients:
  • 1 Egg white
  • 3 oz. Conniption American Dry gin
  • 3/4 oz. Fresh Lime Juice
  • 3/4 oz. Grand Marnier
  • Garnish: sugar rim and lemon or lime wedge garnish
  • Optional: 1/8 - 1/4 oz Grenadine
Directions:
Dry shake without ice: gin, Grand Marnier, lime juice and egg white. Shake vigorously for 1-2 minutes. Add ice to shaker and shake for an additional minute. Strain into chilled coupe.

Farewell To Summer


Ingredients:
  • 1.5 oz. Fresh watermelon juice
  • 1/2 oz. Lime juice
  • 1/2 oz. Simple syrup
  • 1/4 oz. Capelletti
  • 2 oz. Conniption American Dry gin
  • 4 Mint leaves
  • Top with cold Club soda (1-2oz)
Directions:
Add all ingredients with ice (except club soda) to shaker. Shake well to release mint oils and aerate. Strain into old fashioned glass with ice. Top with club soda. Garnish with fresh mint. Capelletti is wine aperitif. It gives depth to the drink so we recommend tracking it down if you can. Locally, Wine Authorities is your place to get this. Unfortunately Total Wine does not carry. In a bind, Cardamaro or Aperol may work.

Vesper Martini


Ingredients:
  • 1 oz. Vodka
  • 1/2 oz. Lillet
  • 3 oz. Conniption American Dry gin
  • Lemon Twist
Directions:
Shaken or Stirred? Your decision. Shaken: if like ICE COLD, mix all ingredients in shaker with crushed ice. Shake vigorously. Pour into chilled martini glass. Garnish with twist. Stirred: If you prefer it slightly chilled and strong, then add all ingredients into mixing glass with ice. Stir with bar spoon until mixed and chilled. Use strainer and pour into chilled martini glass and garnish with lemon.

Grapefruit Cardamom Gin Fizz


Ingredients:
  • 0.5 oz. cardamom simple syrup
  • 0.5 oz. Grapefruit juice
  • 0.5 oz. Heavy cream
  • 0.5 oz. Lemon juice
  • 1 Egg white
  • 1 oz. Club soda
  • 1.5 oz. Conniption American Dry Gin
  • 5 dashes orange bitters
Directions:
Add all ingredients but the club soda to a cocktail shaker. Shake several minutes, at least 5 minutes to ensure a nice foam. Add ice to shaker and shake until well-chilled. Pour into a collins or collins-like glass. Add the club soda to the shaker. Gently swirl to get any remaining foam that has clung to the sides and then add to the glass. Cardamom simple syrup: Bring to boil 30 green cardamom pods, 1 cup water, 1 cup granulated sugar. Once boiling, turn down heat to medium. Stir until all su

Satan's Conniption


Ingredients:
  • 1 oz. Conniption American Dry gin
  • 1/2 oz. Blood orange juice
  • 1/2 oz. Dry vermouth
  • 1/2 oz. Grand Marnier
  • 1/2 oz. Sweet vermouth
  • 2 Dashes orange bitters
Directions:
Shake ingredients in shaker with ice and strain into a chilled Nick & Nora glass. Serve with wheel of blood orange as garnish.

I-95


Ingredients:
  • 1.25 oz. Conniption American Dry gin
  • 1/2 oz. rosé simple syrup
  • 1/4 oz. fresh squeezed lemon juice
  • Lemon twist or pomegranate seeds to garnish
  • Sparkling Rosé or Cava (chilled)
Directions:
Make rose’ simple syrup by combining equal parts rose’ wine and sugar. Dissolve sugar into rose’ over low heat. Do not boil. Set aside to cool. Combine gin, rose’ simple syrup, and lemon juice in a cocktail shaker filled with ice. Shake until well chilled and strain into champagne flute. Top with sparkling Rosé or Cava, and garnish with a lemon twist or pomegranate seeds. This is based on the French 75 cocktail and is originally adapted from cocktail created by The Counting House, Durham NC.

Bijou


Ingredients:
  • 1.5 oz Conniption American Dry Gin
  • 1/4 oz. Sweet Vermouth
  • 2 dashes orange bitters
  • 3/4 oz. Green Chartreuse
Directions:
Stir ingredients with ice and strain into a chilled Nick and Nora or small coupe. Garnish with orange or luxardo cherry.

Sweet Caroline


Ingredients:
  • 1 oz. plu-thyme simple syrup
  • 1.5 oz. Conniption American Dry Gin
  • 2 oz. Prosecco
  • Garnish: candied thyme
Directions:
Shake gin and simple syrup with ice. Strain into flute. Top with prosecco. Garnish. Candied Thyme: To make candied sprigs, dip whole sprigs in simple syrup and then toss with granulated sugar. Let dry for at least thirty minutes before using as a garnish. Plu-Thyme Simple Syrup If plums are in season: Add 2 ripe plums (remove pit and smash to release flavors), 3 sprigs fresh thyme to 1 cup granulated sugar and 2 cups water. Simmer over medium heat to ensure sugar is dissolved. Cool on stove t

Martinez Cocktail


Ingredients:
  • 1.5 oz. Conniption American Dry gin
  • 2 bar spoons Luxardo
  • 3/4 oz. Sweet Vermouth
  • 4 dashes bourbon barrel bitters
  • Orange peel garnish
Directions:
Stir ingredients with ice in mixing glass. Strain over round ice cube in a highball glass or up in a coupe. Garnish with orange peel.

Gin Punch


Ingredients:
  • 12 lemons
  • 2 750 mL bottles Conniption American Dry Gin
  • 2 liters club soda (very cold)
  • 20 oranges
  • 6 dashes bitters (recommend orange, grapefruit or angostura)
  • 6 oz. Grenadine or simple syrup
Directions:
In a large punch bowl, juice the fruit and add the sweetener of choice, and gin. Chill for minimum of 2-4 hours. Once ready to serve, add club soda and stir. Add bitters to taste, either in punch bowl or one dash in cup prior to ladling punch. Serves 15-20.

A Pear-Shaped Conniption


Ingredients:
  • 1.5 oz. Conniption American Dry gin
  • 1/2 oz. cold, sparkling dry Pear or Apple cider
  • 1/2 oz. Spiced Pear Syrup (recipe below)
  • 3/4 oz. Sweet Vermouth
Directions:
Mix all ingredients except cider in shaker with crushed ice. Shake vigorously. Pour into glass. Top with cold sparkling cider. Garnish with pear slice. Spiced Pear Syrup recipe (Saveur Magazine) 1 c. pear purée 1/4 c. raw sugar 1/2 tbsp. chopped fresh ginger 1 cinnamon stick 1 pinch grated nutmeg Combine ingredients in a 2-qt. saucepan over medium heat until sugar has dissolved, about 2 minutes. Reduce heat to low and cook for 10–15 minutes, until the syrup has thickened. Strain, discarding g

Holy Conniption


Ingredients:
  • 0.25 oz. Cherry heering
  • 0.25 oz. Crème de violette
  • 0.5 oz. Lemon juice
  • 0.5 oz. Lime juice
  • 1.5 oz. Conniption American Dry Gin
  • Garnish: Fresh rosemary
Directions:
Shake with ice and then strain into rocks glass, preferrably with one or two colossal cubes. Garnish with rosemary.

Gin Basil Smash


Ingredients:
  • 1 oz. Lemon juice
  • 1 oz. of Simple syrup
  • 2 oz. Conniption American Dry Gin
  • 3-4 Basil leaves
  • Club soda/seltzer (cold)
Directions:
Tear up basil leaves and muddle gin with the leaves for 20-30 sec in a cocktail shaker. Add lemon juice and simple syrup, and shake. Pour into a glass with ice (should make 2 drinks) and top with 2-3 oz of club soda (or to taste).

Perfectly Southern Summer Punch


Ingredients:
  • 0.5 cup fresh lemon juice
  • 0.5 cup simple syrup
  • 2 cups Conniption American Dry gin
  • 4 cups fresh watermelon juice
  • 8 sprigs fresh mint
  • Garnish: fresh mint, slices of watermelon, lemon wedges
Directions:
In 3-quart pitcher, add mint and simple syrup. Muddle to release oils. Add lemon juice. Stir. Set aside in refrigerator while pureeing fresh watermelon. Strain. Some remaining pulp is fine. Add the 4 cups of watermelon juice and gin to pitcher. Chill for 1-2 hours. Serve in glasses over ice with desired garnish. Sip on the porch on a perfect summer evening!

Beer Bees Knees


Ingredients:
  • 1 oz. fresh squeezed lemon juice
  • 1.5 oz. Conniption American Dry gin
  • 3 oz. cold, hefeweizen beer
  • 3/4 oz. honey syrup (see below)
Directions:
Mix all ingredients except beer in shaker with crushed ice. Shake vigorously. Pour into glass. Top with cold beer. Garnish with lemon slice. Honey Syrup: Mix equal parts wildflower honey with water. Simmer over low heat to incorporate. Keep refrigerated and use within 1 week.

Conniption Punch


Ingredients:
  • 1 bottle Conniption American Dry Gin
  • 1 liter club soda (very cold)
  • 1 small sprig of rosemary
  • 2 grapefruit
  • 2 oz. red wine
  • 4 oz. Alley Twenty Six Tonic Syrup
  • 6 oz. Granulated white sugar
Directions:
With peeler, peel 1 large grapefruit while try to avoid any pith. Place grapefruit peels in bowl with rosemary needles and sugar, and muddle thoroughly. Let rest for 2-3 hours. Juice grapefruit to yield 6oz of juice, and add to dissolve sugar. Strain. Transfer to a cold punch bowl (3-4 quart size). Fill bowl three quarters with fresh cold ice. Add gin, tonic, red wine and soda. When ready, serve in punch cups, approximately 6 oz. each. Serves 20.

Lemon Drop


Ingredients:
  • 1.5 oz. Conniption American Dry gin
  • 1/4 oz. Lemon juice
  • 1/4 oz. Simple syrup
  • 3/4 oz. Limoncello
  • Sprig rosemary
Directions:
In shaker with crushed ice, shake gin, limoncello, lemon juice, simple syrup. Optional: Add a few bits of rosemary (more or less depending on how much rosemary oil you want to impart in the drink) to the shaker. Shake briefly, just to chill and aerate. Pour all ingredients from shaker into glass. Garnish as desired.

Hot Gin Punch


Ingredients:
  • 1 - 2 oz. Honey, to taste
  • 1 oz. lemon juice
  • 24 oz. Conniption American Dry gin
  • 24 oz. Dry port or sherry
  • 3 cloves
  • 3 Lemon twists
  • 3 Orange slices
  • 4 oz. original Brothers Vilgalys Krupnikas (or use 2 oz of their special Winter Cranberry Krupnikas)
  • pinch nutmeg and cinnamon
Directions:
Add everything to pot on stove on low to medium heat for 20-30 min. Alternatively, put in crock pot on low for 2-3 hours before serving. Ladle into glass mugs just before serving.

Thai One On


Ingredients:
  • 1 oz. Dry Filtered Sake
  • 1/2 oz. Lemongrass infused simple syrup
  • 2 oz. Cold Distilled Cucumber Vodka
  • Cucumber garnish
Directions:
Mix all with ice in shaker. Strain into glass. Garnish and Enjoy! Lemongrass Simple Syrup Recipe Place two stalks coarsely chopped lemongrass, 2 cups water, and 1 cup sugar in a saucepan and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to a week.

Durham Mule


Ingredients:
  • 1.5 oz. Cold Distilled Cucumber Vodka
  • 3 oz. Ginger beer
  • Lime garnish
  • Splash of simple syrup
  • Squeeze of lime juice
Directions:
Combine gin and ginger beer in a copper mug with ice. Add juice from a lime wedge and drop into mug. Use simple syrup if needed as some ginger beers are bitter/spicy.

El Cigarrillo


Ingredients:
  • 1.5 oz. Fidencio Clásico Mezcal
  • 1/2 oz. Damn Fine Chocolate Liqueur
  • 1/4 oz. Bunnahabhain 12 year Scotch
  • 1/4 oz. Slingshot Cold Brew Concentrate
  • 6 dashes Crude Bitter 'Big Bear' (Coffee & Cocoa)
Directions:
Measure all ingredients (except the Scotch) in a chilled Diamond Cut Mixing Glass. Add ice and stir with a bar spoon a few times until the glass ice has chilled the contents. In a coupe glass, splash the Bunnahabhain 12 year Scotch at the bottom, swirl and dump. Using a strainer, pour the contents on the mixing glass in the coupe. Rub the rim of the coupe and then garnish with a fresh orange peel.

Chocolate Martinis for Two


Ingredients:
  • 4 oz. Damn Fine Chocolate Liqueur
  • 4 oz. Vodka, flavor of choice
  • Garnish: Sweetened Cocoa Powder or Chocolate Shavings
Directions:
It doesn't get any simpler than this. Shake liqueur and vodka together in cocktail shaker with ice. Pour into two chilled martini glasses. Garnish as desired. Enjoy!

This Sh$t is Bananas


Ingredients:
  • 0.75 oz. banana syrup
  • 0.75 oz. Damn Fine Chocolate Liqueur
  • 1 oz. cream
  • 1.5 oz. pecan-infused or flavored vodka
Directions:
Shake all ingredients. Strain into coupe. Garnish with nutmeg and banana chip. Banana syrup In a sauce pan combine 1 sliced banana 1 cup of sugar and 1 cup of water. Bring to a simmer until sugar is dissolved. Remove from heat. Cover and cool to room temperature. Refrigerate overnight and then strain through a cheesecloth.

S'moretini


Ingredients:
  • 1 oz. Damn Fine Chocolate Liqueur
  • 1/2 oz. Cream
  • 1/2 oz. Vodka
  • 1/4 oz. Butterscotch schnapps
  • 1/8 oz. Frangelico
  • Garnish: 2 toasted marshmallows and graham crackers
Directions:
Prepare Garnish: Crush graham cracker. Recommended to use a toasted marshmallow to make the rim sticky. Add leftover marshmallow to cocktail shaker. Roll glass rim in crushed graham. Skewer the second marshmallow and toast. Reserve for garnishing. Prepare cocktail: Add remaining liquids to the toasted marshmallow in the cocktail shaker. Add crushed ice and shake until well chilled. Strain and top with toasted marshmallow skewer

Rosy Cheeks


Ingredients:
  • 1 oz. Vodka
  • 2 oz. Damn Fine Chocolate Liqueur
  • 2 oz. Eggnog, recommend local dairy or homemade, if possible
  • 2 thin mint cookies
Directions:
Shake all ingredients except cookies in shaker with ice. Crush Thin Mint cookies into dust for rim. Dunk rim of martini glass into Damn Fine Chocolate liqueur or simple syrup and then into cookie dust. Pour cocktail mixture into martini glass.

Santa's Helper


Ingredients:
  • 1.5 oz. Damn Fine Chocolate Liqueur
  • 1/2 oz. Crème de Menthe
  • 3/4 oz. Bourbon
Directions:
Pour all of it over some ice. You’re good to go.

Easy Chocolate Mint Truffles


Ingredients:
  • 1 package Mint Oreos (finely crushed, about 4 cups)
  • 1/4 cup Damn Fine Chocolate liqueur
  • 12 ounces chocolate for melting (milk chocolate or white chocolate recommended)
  • 6 ounces cream cheese, softened
Directions:
Combine ingredients in food processor or mixer. Shape into 40 1-inch balls. Place in freezer for 10 minutes. Melt chocolate in bowl. Dip balls into melted chocolate one at a time. Place on lined cookie sheet. Optional: top with crushed peppermint candies or sprinkles. Refrigerate 1 hour or until firm.

Boozy Damn Fine Hot Chocolate


Ingredients:
  • 1/2 - 1 oz. Fernet, as desired
  • 2 oz. Damn Fine Chocolate Liqueur
  • 4 oz. hot chocolate (we recommend Videri)
  • Garnish: Whipped Cream or marshmallows
Directions:
Make hot chocolate according to directions. For a creamier version, we recommend with a touch of whole milk or half & half. Make sure the hot chocolate is HOT and then slowly add and stir the Damn Fine chocolate liqueur and Fernet. Top with a mound of whipped cream or a marshmallow or two. Now, just find that book and a crackling fire -- and you're all set.

Mocha Whipped Bourbon Coffee


Ingredients:
  • 1 cup Heavy Cream
  • 1/2 cup Bourbon
  • 3 Tablespoons Damn Fine Mocha Liqueur
  • 4 cups Strong Hot Coffee
  • 4 Tablespoons Brown Sugar
Directions:
With an electric mixer, whip cream and Damn Fine Mocha together until stiff. Set aside. Into 4 large glass coffee mugs, add 2 tablespoons bourbon, 1 tablespoon of brown sugar, and 1 cup coffee. Top with a generous layer of the Damn Fine Mocha whipped cream. Recommend that almost a third of the cup should be taken up by the whipped cream. Drink the bourbon coffee through the mocha whipped cream.

Slainte Coffee Cocktail


Ingredients:
  • 2 oz. Damn Fine Coffee liqueur
  • 3/4 oz. Jameson Irish whiskey
  • 4 oz. Guinness
Directions:
Shake coffee liqueur and whiskey with ice to aerate and chill. Strain into chilled coupe. Top with fresh Guinness and stir. Sláinte!

Coffee Ganache Truffles


Ingredients:
  • 1 1/2 tbsp Damn Fine Coffee liqueur
  • 1/3 cup heavy cream
  • 10 ounces semi sweet or dark chocolate
  • Sweetened Cocoa Powder
Directions:
Bring heavy cream almost a boil and pour over the chocolate in a glass bowl. Let sit for ~2 minutes. Then, whisk the chocolate and cream, until smooth and the chocolate fully incorporated into the cream. Add the Damn Fine coffee liqueur. Cover the bowl with plastic wrap and place in the refrigerator for 3-4 hours. After about 3 to 4 hours, or even overnight, use a melon baller or a tablespoon to scoop out individual truffles. Form ball in hand, then roll in bowl of sweetened cocoa powder. Place

Damn Fine Affogato


Ingredients:
  • 1 oz. Damn Fine Coffee Liqueur
  • 1 oz. Espresso
  • 1-2 scoops ice cream or gelato
Directions:
Just be sure: 1. Ice cream is top notch. 2. Buy enough ingredients to have two. Trust us.

Wake Up Your Mistletoes


Ingredients:
  • 0.5 oz. el Dorado 12yr rum
  • 0.5 oz. Fernet Branca
  • 1 oz. Cardamaro
  • 1.5 oz. Damn Fine Coffee Liqueur
  • Dash of absinthe
  • Green chartreuse washed glass
Directions:
In mixing glass, combine damn fine coffee liqueur, cardamaro, fernet, rum and absinthe with ice. Stir to chill. Strain into green chartreuse washed Nick & Nora glass.

Tobacco Road


Ingredients:
  • 1-2 drops Crude Bitters & Sodas “Pooter” Smoke & Salt bitters
  • 1.25 oz. Damn Fine Coffee Liqueur
  • 3/4 oz. Mezcal
Directions:
Shake vigorously with ice in shaker. Pour into Nick & Nora or highball glass.

Wicked White Russian


Ingredients:
  • 1 oz. Heavy Cream
  • 1.5 oz. Vodka
  • 2 oz. Damn Fine Coffee Liqueur
Directions:
Place ice into old fashioned glass. Layer Vodka and Coffee liqueur. Top with heavy cream. Stir the deliciousness. Cheers.

Espresso-Cola


Ingredients:
  • 1-2 oz. Damn Fine Coffee liqueur
  • 8 oz. Mexican Coke (very cold)
Directions:
Perfect for a pick-me-up on a hot summer day. Pour Mexican Coke over crushed ice in tall glass. Top with 1-2 oz. Damn Fine Coffee liqueur. Note: regular coke is okay for this but we highly recommend Mexican Coke (sans high fructose corn syrup) for this cocktail.

Spicy Mayan Mocha


Ingredients:
  • 1/2 - 3/4 tsp. Cayenne pepper powder, to taste
  • 1/2 c. Damn Fine Mocha liqueur
  • 1/2 tsp. cinnamon
  • 1/4 c. Unsweetened cocoa powder
  • 2 c. Whole milk
  • 3 Tbsp. Raw sugar
  • Garnish: Whipped Cream, Cinnamon Stick
Directions:
On stove top, heat milk and sugar to low boil. When sugar is dissolved, whisk in cocoa powder, cinnamon and cayenne pepper. Remove from heat and add 1/2 c. Damn Fine Mocha liqueur. Whisk well. Pour into 4 glass mugs. Top each with mound of whipped cream and cinnamon stick.

Odd Couple


Ingredients:
  • 1 oz. Conniption Navy Strength gin
  • 3-4 scoops vanilla ice cream
  • 4 oz. Damn Fine Mocha Liqueur
  • Whipped Cream topping
Directions:
Just trust us on this, or better yet, trust Mr. Bob Peters of the Punch Room at The Ritz-Carlton Charlotte who inspired this recipe. This 'Odd Couple' gets along perfectly! Blend Damn Fine Mocha, Navy Strength gin and ice cream in blender until smooth. Pour into tall glass and top with whipped cream. Cheers!

Mudslide Milkshake


Ingredients:
  • 1 oz. Irish Whiskey or Irish Cream Liqueur
  • 2 oz. Damn Fine Coffee or Mocha Liqueur
  • 3-4 scoops of Vanilla Ice Cream
  • Whipped Cream for topping
Directions:
Blend first 3 ingredients until smooth. Pour into glass of choice. Top with generous helping of whipped cream. Perfection on a hot summer day.

Iced Mocha


Ingredients:
  • 1 oz. Bourbon
  • 1/2 oz. Half & Half or light cream
  • 2 dashes Crude Big Bear Bitters or bourbon bitters
  • 3 oz. Damn Fine Mocha Liqueur
  • 3/4 oz. Slingshot Cold Brew Concentrate
Directions:
Pour over ice into glass. Stir and savor.

Negroni Slushie


Ingredients:
  • 1.5 oz. Italian sweet vermouth
  • 2 dashes orange bitters
  • 2 oz. Conniption Navy Strength gin
  • 3/4 oz. Campari
  • 3/4 oz. Grand Marnier
  • Optional: orange peel garnish
Directions:
Blend all except garnish with 2 cups of ice. Pour into goblet and top with orange garnish. Perfect on a hot summer day.

Pegu Club


Ingredients:
  • 1 dash of angostura
  • 1 dash of orange bitters
  • 1.5 oz. of Cointreau
  • 1/2 oz. of simple syrup
  • 2 oz. of Conniption Navy Strength gin OR 3 oz. Conniption American Dry Gin
  • 3/4 oz. of fresh lime juice
Directions:
Add all ingredients to shaker with crushed ice. Shake lightly to blend and aerate, not dilute. Pour all ingredients including ice into coupe or margarita glass. For a Pegu-rita, add contents to blender with ice and blend until smooth.

Paloma


Ingredients:
  • 1 oz. Fresh Ruby Red Grapefruit juice
  • 1.5 oz. Conniption Navy Strength Gin
  • 1/2 - 3/4 oz. Simple Syrup
  • 2 - 3 oz. Cold Club Soda
  • Rosemary and grapefruit garnish
Directions:
Shake gin, juice and simple syrup with ice. Strain into chilled glass with ice. Top with club soda, stir and garnish. If you want more oils of the rosemary to release into the cocktail, take a few rosemary pieces and put them in the shaker during the first step. Enjoy.

The Cosmoparasol


Ingredients:
  • 1 1/4 oz. Cranberry Syrup
  • 1 1/4 oz. Grand Marnier
  • 1 oz. fresh lime juice
  • 2 oz. Conniption Navy Strength Gin
  • Garnish: fresh thyme
Directions:
Shake with ice. Strain and garnish with a sprig of fresh thyme which imparts a smoky aroma when contrasted with the flavors of the beverage. Cranberry Syrup 1 pound of fresh cranberries 1 cup sugar 1 cup water zest of one large orange 2 Tablespoons Grand Marnier Put all ingredients except the liqueur into a sauce pan. Bring to a boil. Reduce heat to medium-high. Cook on medium-high for 5 minutes. Add liqueur and stir. Cook another 5 minutes, stirring occasionally. Cool partially but w

Navy Negroni


Ingredients:
  • 1 oz. Conniption Navy Strength gin
  • 2 dashes orange bitters
  • 3/4 oz. Campari
  • 3/4 oz. Italian vermouth
  • Orange peel garnish
Directions:
Shake well with ice, then strain into a chilled cocktail glass and garnish with orange peel. We recommend a large single ice cube to maximize flavor without diluting the cocktail.

Pomegranate Gin Flip


Ingredients:
  • 1 Egg white
  • 1 oz. Cold club soda
  • 1.5 oz. Conniption Navy Strength gin
  • 3/4 oz. Fresh lemon juice
  • 3/4 oz. Pomegranate liqueur, like Pama
Directions:
Add club soda to martini glass or coupe. In shaker, without ice, add gin, lemon juice, pomegranate liqueur, simple syrup and egg white. Shake vigorously for minimum of 30 seconds. Now, add ice to shaker. Shake again to chill -- for at least a minute! Then, strain into glass. Garnish with pomegranate and lemon or lime.

Navy Gin & Tonic


Ingredients:
  • 1 oz. Alley Twenty Six Tonic Syrup
  • 1 oz. Conniption Navy Strength Gin
  • 2 oz. Cold Club Soda
  • Generous squeeze of lime, lemon or orange
  • Lemon or Lime garnish
Directions:
Combine in glass with ice. Stir and enjoy.

The Last Word


Ingredients:
  • 3/4 oz. Conniption Navy Strength gin
  • 3/4 oz. Fresh lime juice
  • 3/4 oz. Green Chartreuse
  • 3/4 oz. Maraschino liqueur, like Luxardo
Directions:
Shake all ingredients vigorously with ice. Strain into chilled martini glass. Garnish with lime twist, if desired.

Fall Conniption Punch


Ingredients:
  • 1 oz. Apple Cider
  • 1 oz. Conniption Navy Strength Gin
  • 1/2 oz. Fennel Simple Syrup (recipe below)
  • 1/4 oz. fresh-squeezed Lime juice
  • 1/4 oz. Vermouth
  • Optional: 3-5 drops Crude Bitters Rhubarb
Directions:
Mix all ingredients in shaker with ice. Shake vigorously. Pour into glass. Garnish with apple slices, fennel or mint. Fennel Simple Syrup 1 cup sugar 1 cup water dash of salt 1 medium bulb fresh fennel, chopped Rough chop fennel. Combine ingredients in a 2-qt. saucepan over medium heat until sugar has dissolved, about 2 minutes. Reduce heat to low and cook for 10–15 minutes, until the syrup has thickened. Let cool. Strain, discarding fennel, and store in the refrigerator until ready to use. Le

Starlight Fizz


Ingredients:
  • 0.5 oz. Aperol
  • 0.5 oz. Courvoisier
  • 1 Egg White
  • 1.5 oz. Conniption Navy Strength Gin
  • 2 Dashes Orange Bitters
  • 3 oz. Orange Juice
  • Garnish: Orange Wheel, Chianti Soaked Cherry, Wine Syrup Sink
  • Top with Prosecco (recommend Zardetto)
Directions:
Add all ingredients but the prosecco to a cocktail shaker. Shake several minutes, at least 5 minutes to ensure a nice foam. Add ice to shaker and shake until well-chilled. Pour into a collins or collins-like glass. Add the prosecco to the shaker. Gently swirl to get any remaining foam that has clung to the sides and then add to the glass. Wine Syrup 2 cups wine (merlot or zinfindel) 2 cups sugar 1 cup water Reduce until very thick and sugar has dissolved

The Journey


Ingredients:
  • 1 oz. Conniption Navy Strength Gin
  • 1 oz. Larceny Bourbon
  • 1 oz. Lillet Blanc
  • 1/2 teaspoon Luxardo Maraschino Liqueur
Directions:
Shake with ice then strain over a large ice cube in a rocks glass. Garnish with lemon peel.

Tobacco Road Christmas


Ingredients:
  • 0.5 oz. Burnt lemon-rosemary simple syrup
  • 0.5 oz. Drambuie
  • 1.5 oz. Conniption Navy Strength Gin
  • 3 dashes of Crude Orange and Fig bitters
  • Garnish: fresh rosemary
Directions:
Shake and pour over a king cube. Garnish with a sprig of rosemary. Burnt Lemon-Rosemary Simple Syrup Take two lemons cut half wise. Place the halves cut side down on a hot grill or pan. Cook until they begin to char, about 3-5 minutes. Let cool, then juice into saucepan. Add 1 cup sugar, 1 cup water and 2 sprigs of fresh rosemary. Bring to boil then reduce heat. Stir on medium until add sugar is dissolved. Cool on cooktop. Strain and chill.

Navy Gin Rickey


Ingredients:
  • 1.5 oz. Conniption Navy Strength gin
  • 1/2 oz. Fresh lime juice
  • Cold club soda
  • Ice
  • Wedge of lime
Directions:
Pour gin and lime juice over ice in a chilled collins glass. Add club soda to fill. Gently rub lime wedge around the rim of the glass, squeeze in a few drops of juice, and drop the lime into the glass.

The Perfect Gibson


Ingredients:
  • 1 bar spoon onion brine
  • 2 dashes 1821 spicy creole bitters
  • 2 oz. Conniption Navy Strength Gin
  • 2 oz. Dry Vermouth (recommend Dolin)
  • Garnish: 1 home made Vermouth spiked cocktail onion and a few drops Parmesan infused olive oil
Directions:
Stir or shake (dependent on preference): gin, vermouth, bitters and brine with ice. Strain into glass. Garnish with onion and finish with a few drops of the infused olive oil. Cheers! Parmesan Infused Olive Oil Sous vide: 3 oz fresh Parmesan in 1 cup EVOO for 2 hours at 180 degrees Vermouth Cocktail Onions Sous Vide at 170 degrees for 2 hours: 10 oz pearl onions, 1 cup Vermouth dry, 1/2 cup red wine vinegar, 1/2 cup sugar, 3 sprigs fresh thyme, 1 tbsp. salt, 1 tbsp whole black pepperco

Conniption in a Pear Tree


Ingredients:
  • 0.25 oz. Rich Curry-Infused Demerara Syrup
  • 0.5 oz. Lemon Juice
  • 1 dash Cardamom Bitters
  • 1 oz. Cold-Pressed Organic Pear Juice
  • 1 oz. Conniption Navy Strength Gin
  • 3 oz. Prosecco
Directions:
Shake first five ingredients with ice then strain into coupe. Top with prosecco. ** Curry-infused Demerara syrup 2 cups Demerara syrup 1 cup water 10-20 curry leaves Over medium heat, dissolve sugar, Let cool. Strain and refrigerate.