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Boot Hill Distillery

Boot Hill Distillery

Boot Hill Distillery is Kansas’ only soil-to-sip distillery.

http://www.boothilldistillery.com

info@boothilldistillery.com

501 W Spruce St , Dodge City, KS 67801

Boot Hill Distillery’s story began in 2014 when western Kansas farmers Roger and Hayes Kelman and Chris Holovach decided to invest in western Kansas’ first-ever craft distillery. Born from a barrel. Forged in the dust. Obsessively crafted by artisan distillers, from soil to sip.
Dodge City’s legacy was built on the ashes of the campfire and the footprints of a bar, and they’re proud to be continuing that legacy at Boot Hill Distillery. With a craftsman’s eye for the highest quality ingredients, grain grown themselves, and a dedication to ethically sourcing ingredients they can’t produce in-house, they bring new meaning to sustainability and transparency in craft distilling. They’re proud to be part of the spiritual revolution of Dodge City, western Kansas, and the Old West.
Boot Hill’s spirits are truly 'from soil to sip.' From the moment the seed goes into the soil to the moment you pour their spirits into your glass, they’ve had full control over the final product, ensuring that every single bottle that you purchase is the highest-quality spirit available anywhere in the world. Each of their spirits is distilled in 500 gallon batches, carefully crafted from growth, to harvest, to milling, to mashing, to fermentation, to distilling, and bottling. They utilize a custom-crafted pot still/two column setup to ensure that every spirit is crafted for maximum drinkability, while still being a wholly unique product of Dodge City.

Basil Benefit


Ingredients:
  • .25 oz. simple syrup
  • 1 fresh basil leaf for garnish
  • 2 oz. Boot Hill Vodka
  • 5 health dashes Peychaud’s bitters
  • 5 large, fresh basil leaves
  • Fresh juice from ¼ lime
Directions:
Place the basil leaves in the bottom of a highball glass. Top with the bitters, syrup and lime juice. Lightly muddle the basil leaves. Fill the rocks glass with crushed ice and top with ginger ale. Gently stir, garnish with a basil leaf and serve.

BHD Toddy


Ingredients:
  • .5 oz. Montenegro Amaro
  • 1.5 oz. Boot Hill Vodka
  • 1/8 of a lemon, squeezed
  • Lemon wheel to garnish
  • Strong black tea to top
Directions:
As the cold wind blows and the snow whips around, look to Boot Hill Distillery Vodka to help keep you warm at night with the BHD Toddy. Combine all of the ingredients in an Irish Coffee mug and stir well. Serve.

Fuzzy Gimlet


Ingredients:
  • 1 oz. lime cordial
  • 2.5 oz. Boot Hill Distillery Vodka
  • Brut Champagne to top
Directions:
Combine the vodka and lime cordial in a cocktail shaker and fill with ice. Cover and shake thoroughly - at least until the shaker is almost too cold to handle. Strain into a chilled Martini glass and then top with the brut champagne of your choice. (You can easily make it sweeter by switching to a sweeter style of champagne)

Holly and Ivy Punch


Ingredients:
  • 1 cup fresh cranberries
  • 36 oz. 100% cranberry juice
  • 36 oz. lemonade
  • 4 large sprigs fresh rosemary
  • 6 oz. Orange Liqueur
  • 750 ml of Boot Hill Vodka
  • Brut champagne to top
  • Rosemary and cranberries for garnish
Directions:
Combine all of the ingredients except the champagne in a large punchbowl and stir well. Refrigerate at least 8 hours to ensure it is properly chilled. Served in a rocks glass filled with ice. Top with the champagne and garnish with the rosemary sprigs and fresh cranberries.

Irish Maiden


Ingredients:
  • 1 oz. fresh lime juice
  • 1 oz. rosemary syrup
  • 2.5 oz. Boot Hill Vodka
  • Rosemary sprig to garnish
  • Tonic water to top
Directions:
Fill a cocktail shaker with the vodka, lime juice and rosemary syrup then fill to the top with crushed ice. Vigorously shake at least 30 seconds and then strain into a chilled champagne coupe. Top with the tonic water and then garnish with a fresh rosemary sprig.

Mulesgiving


Ingredients:
  • 1 oz. cranberry shrub
  • 1 splash lime cordial
  • 2 oz. Boot Hill Vodka
  • Fresh cranberries and orange wedge to garnish
  • Ginger beer to top (the spicier the better)
Directions:
Combine the vodka, shrub, and lime cordial in a copper mug and stir vigorously. Fill the mug to the top with crushed ice and top with the ginger beer. Garnish with fresh cranberries and an orange wedge.

Branch Water


Ingredients:
  • 2 hearty dashes of Angostura Bitters
  • 2.5 oz. Boot Hill White Whiskey
  • Sarsaparilla soda to top
Directions:
Add the white whiskey and bitters in a rocks glass. Stir well. Add a single large ice cube, then top with Sarsaparilla. Serve.

Buffalo Gourd


Ingredients:
  • .75 oz. honey-lavender syrup
  • .75 oz. lime juice
  • 2 oz. Boot Hill Distillery White Whiskey
  • Lime wheel for garnish
Directions:
Combine all the ingredients except your garnish in a cocktail shaker filled with ice. Shake well and strain into a champagne coupe. Garnish with a lime wheel and serve.

Cockle Warmer


Ingredients:
  • 1 cup Boot Hill Distillery White Whiskey
  • 1/2 tbsp. vanilla extract
  • 2 oz. White Creme de Menthe
  • 3 cups dark chocolate chips
  • 8 cups whole chocolate milk
  • Crushed candy canes for garnish
  • Sweetened whipped cream
Directions:
Combine all of the ingredients except the crushed candy canes in a 7-quart slow cooker. Cook on low for one hour, then whiskey vigorously to ensure proper mixing. Cook another hour on low, or until everything is entirely combined. Switch the pot over to warm and ladle out into mugs. Top with the whipped cream and crushed candy canes.

Dodge City 75


Ingredients:
  • 1 dash Angostura bitters
  • 2 oz. Boot Hill White Whiskey
  • 3 oz. unfiltered apple cider
  • Brut champagne to top
  • Cinnamon stick for garnish
Directions:
Add the White Whiskey, apple cider, and bitters to an empty rocks glass. Stir with a bar spoon, then add one large ice cube. Float the champagne over the top, then garnish with the cinnamon stick.

Dove


Ingredients:
  • 0.25 oz. fresh lime, squeezed
  • 0.5 oz. agave syrup
  • 2 oz. Boot Hill White Whiskey
  • 2 oz. fresh ruby red grapefruit
  • Grapefruit peel garnish
Directions:
Fill a mixing glass with ice. Top with the whiskey, juices, and syrup. Stir vigorously in the mixing glass. Strain into a rocks glass filled with ice. Garnish with grapefruit peel and serve.

Little Apple


Ingredients:
  • 1 oz. Carpano Antica Formula Sweet Vermouth
  • 2 oz. Boot Hill Distillery White Whiskey
  • 4 to 5 healthy dashes Angostura Orange Bitters
Directions:
Don't let the name fool you. There's no apple in this cocktail! A slight modification to the classic Manhattan, the Little Apple cocktail uses Boot Hill Distillery White Whiskey, and takes its name from the hometown of our three owners' Alma Mater - Manhattan, Kansas. Combine all the ingredients except the orange twist in a cocktail shaker and fill with large, cubed ice. Shake thoroughly (at least 20 seconds), and then strain into a chilled cocktail glass. Allow some of the smaller chunks

Bee's Knees


Ingredients:
  • 1 oz. honey syrup
  • 1/2 lemon, fresh squeezed
  • 2.5 oz. Boot Hill Gin
Directions:
This Prohibition-era classic is a wonderful - and simple - cocktail to mix up that compliments Boot Hill Gin's floral and citrus notes. Combine all the ingredients in a cocktail shaker and shake vigorously. Double strain into chilled martini or coupe glass. Garnish with a lemon twist.

Boot Hill 75


Ingredients:
  • 0.5 oz. St. Germain Elderflower Liqueur
  • 1/2 fresh lime, squeezed
  • 2.5 oz. Boot Hill Gin
  • Brut champagne (or sparkling wine)
Directions:
Combine the gin, lemon juice and liqueur in a cocktail shaker. Add ice and shake vigorously for 20 seconds. Double-strain into chilled Champagne coupe and top with the sparkling wine. Garnish with a lemon twist.

Cerise Light


Ingredients:
  • 1/4 fresh lemon, squeezed
  • 2 oz. Boot Hill Gin
  • 2 oz. pomegranate juice
  • Brut champagne to top
Directions:
Combine the gin and juices into a cocktail shaker and shake aggressively. Double-strain into a chilled champagne coupe and top with the champagne. Garnish with a lemon twist and serve.

Hold the Hill


Ingredients:
  • 1 oz. Boot Hill Gin
  • 1.5 oz. Cream Sherry
  • 1.5 oz. Prickly Ash Bitters
Directions:
Combine all of the ingredients in a rocks glass with one large chunk of ice and stir until well-chilled. Top with a single lime twist.

Nostrum


Ingredients:
  • 1.5 oz. Boot Hill Prickly Ash Bitters
  • 8 oz. cold brew coffee (dark roast)
  • Lime wedge for garnish
  • Tonic water to top
Directions:
Take a chilled coffee mug, add the Prickly Ash Bitters and cold brew coffee. Stir well to mix. Top with tonic water to give a nice brown fizz on the top. Garnish with the lime wedge and serve. The Nostrum (essentially 'cure-all), is a simple, low alcohol cocktail that focuses on the complexity of the Prickly Ash Bitters while adding a nice bright note that brings out the flavors of the coffee and amaro.

Peacemaker


Ingredients:
  • 0.5 oz. Boot Hill White Whiskey
  • 1.5 oz. Boot Hill Prickly Ash Bitters
  • Juice from 1/4 fresh lemon
  • Lemon peel for garnish
  • Tonic water to top
Directions:
Take a large lemon peel and express it over the top of an empty, chilled rocks glass. Drop the peel in the glass. Add the Prickly Ash Bitters, white whiskey and lemon juice. Stir well. Fill the glass to the top with cubed ice and top with tonic water. Gently stir and serve.

Wright and Co.


Ingredients:
  • 1 oz. Prickly Ash Bitters
  • 14 oz. choice of beer (IPA recommended)
  • Orange wheel garnish
Directions:

Born Unto Trouble


Ingredients:
  • 0.5 oz. fresh lemon juice
  • 0.75 oz. orange blossom honey syrup
  • 1 large egg white (approx. 1 oz)
  • 2 oz. Boot Hill Red Eye Whiskey
  • Angostura Bitters for garnish
  • Fresh Cherry (pitted) for garnish
  • Fresh orange wedge for garnish
Directions:
Take your large egg white and pour it by itself into your cocktail shaker. Aggressively shake the egg white by itself for at least 20 seconds. You want to turn the egg white into a nice, bubbly froth before you add any of the other ingredients. This dry shake is going to ensure that you get this nice, meringue-like froth on the top of the final cocktail. Once you've got a nice bubbly egg white, add the whiskey, syrup and lemon juice to the cocktail shaker. Add two large ice cubes and then shak

Cure-All


Ingredients:
  • 1 oz. Prickly Ash Bitters
  • 1 oz. Red Eye Whiskey
  • 2 dashes orange bitters
  • Orange zest garnish
  • Sarsaparilla to top
Directions:
Add the Prickly Ash, Red Eye and bitters into a rocks glass and stir. Fill with regular ice and top with Sarsaparilla. Garnish with the orange zest and serve.

Eye Dropper


Ingredients:
  • 1 splash sparkling mineral water, such as San Pellegrino
  • 3 oz. Boot Hill Distillery Red Eye Whiskey
Directions:
Enhance the natural grain and wood characteristics of Boot Hill Distillery Red Eye Whiskey with a splash of sparkling mineral water. Place a large ice cube in a rocks glass. Add the Red Eye and mineral water, then stir gently and serve. The extra dissolved salts in the mineral water opens up the sweetness of the Red Eye, and deepens on the oak and vanilla.

Hilltop Highball


Ingredients:
  • 0.5 oz. Prickly Ash Bitters
  • 2 oz. Boot Hill Red Eye Whiskey
  • 3 dashes orange bitters
  • Ginger ale to top
  • Orange peel to garnish
Directions:
The classic highball is one of the easiest drinks to make: simply take some whiskey and top it with ginger ale. The Hilltop Highball is a distinctly Boot Hill Distillery take on this simple but delicious classic. Combine the whiskey and bitters in a highball glass. Fill the glass with ice, stir well to mix. Top with ginger ale and gently stir. Garnish with an orange peel/twist over the top.

IL Palio


Ingredients:
  • 1 oz. Martini Rosso Sweet Vermouth
  • 1 splash Boot Hill Prickly Ash Bitters
  • 2 oz. Boot Hill Red Eye Whiskey
  • 3 dashes Angostura orange bitters
  • Campari ice cube
  • Orange twist for garnish
Directions:
Place one Campari ice cube in a rocks glass. Pour the Red Eye, vermouth and both bitters over the cube and garnish with a wide orange twist. Stir the drink once to start the ice melting.\n>>>>\nIce cubes: \n0.75 oz. Campari\n2 oz. distilled water\nSeveral hours before serving, mix together Campari and water and freeze in a square ice mold.

Mondain


Ingredients:
  • 1 oz. Boot Hill Red Eye Whiskey
  • 1 oz. Campari
  • 1 oz. Prickly Ash Bitters
  • Lemon peel garnish
Directions:
Combine the Red Eye, Prickly Ash, and Campari in a cocktail shaker filled with ice and shake aggressively. Double-strain into a chilled martini/coupe and garnish with a lemon peel. Serve.

Old Pal


Ingredients:
  • 1 oz Campari
  • 1 oz dry vermouth
  • 2 oz Boot Hill Red Eye Whiskey
  • Orange peel to garnish
Directions:
The Old Pal is a classic whiskey-based cocktail that features a drier, crisper bite than it's sibling the Boulevardier, courtesy of Campari and dry vermouth. Combine the Red Eye, Campari, and dry vermouth in a mixing glass filled with ice. Stir well then strain into a chilled coupe or martini glass. Garnish with the orange peel.

Old Western


Ingredients:
  • 0.75 oz Prickly Ash Bitters
  • 1 orange peel for garnish
  • 1 sugar cube
  • 3 dashes orange bitters
  • 3 oz Red Eye Whiskey
Directions:
The Old Western takes a classic Old Fashioned's beautiful simplicity and ups the ante with a shot of Prickly Ash Bitters. Add a sugar cube to the bottom of a rocks glass. Soak with orange bitters and Prickly Ash Bitters. Muddle the cube until well dissolved and roll resulting mixture around glass. Add one large ice cube and pour the Red Eye over the top. Stir briskly exactly once, then garnish with a large orange peel twist over the top.

Redini


Ingredients:
  • .25 oz. peach liqueur
  • 1 oz. Boot Hill Distillery Red Eye Whiskey
  • 3 dashes peach bitters
  • Extra dry sparkling wine to top
  • Mint leaf to garnish
Directions:
Combine all the ingredients except the sparkling wine in a cocktail shaker filled with cubed ice. Shake thoroughly and strain into a champagne flute. Top with the sparkling wine and garnish with a mint sprig.

The Morgenthaler Amaretto Sour


Ingredients:
  • 0.5 oz egg white
  • 1 oz fresh lemon juice
  • 1 oz Red Eye Whiskey
  • 1 tsp. 2:1 simple syrup
  • 1.5 oz amaretto
  • Lemon peel to garnish
Directions:
The Amaretto Sour has a history of being cloying and unbalanced. That is until Jeffrey Morgenthaler got his hands on it. We take Morgenthaler's recipe put our own BHD twist on the classic. For the full breakdown - and to see Morgenthaler himself make it - check out his article 'I Make the Best Amaretto Sour in the World'. Combine the ingredients in a cocktail shaker with two large ice cubes and shake well. Add pebble ice and shake again. Strain into a rocks glass filled with fresh ice and garn