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David Weglarz is the owner and operator of the St. Louis, Missouri distillery StilL 630. David believes that life should be filled with passion and intensity. That it is absolutely vital to live life to the fullest. That’s not only how he’s lived his life, but it’s also how he runs StilL 630. David has always wanted his life to be spectacular, something worth talking about, and to be remembered long after he’s gone. Legends never die. Countless are the merely wealthy forgotten dead.
David wants StilL 630 to be different, not just some assembly line churning out product. StilL 630 is different because they are passionate. They are different because they are bold and committed. To put it simply, StilL 630 is different because their spirits are the best. Their whiskey, bourbon, rum, and gin are flavorful, well-balanced, and extremely high quality. StilL 630 works and plays by its own rules because life is too short to do things any other way. In the end, they will succeed where others have failed because StilL 630 creates indomitable spirits. David truly believes this and he truly believes he is living the American Dream.

630 Old Fashioned


Ingredients:
  • 0.50 oz. Dark Simple Syrup*
  • 1 lemon peel
  • 2 orange peels
  • 2 oz. RallyPoint Rye Whiskey
  • 3 dashes Angostura Bitters
Directions:
Dark Simple Syrup recipe:\n1 cup Turbinado sugar\n1 cup Water\nCombine in a small sauce pan over medium heat. Stir until combined. DO NOT bring to a boil. Let cool and strain into a glass container. Good for several weeks.\n__________________________\nStir all ingredients with ice. Strain into rocks glass over ice. Garnish with an orange peel and a cherry. Enjoy!

Carrot Kick


Ingredients:
  • 0.50 oz. Catron Ginger Liqueur (try substituting The Big O ginger liqueur)
  • 1.5 oz. RallyPoint Rye Whiskey
  • 1.5 oz. spiced carrot juice
Directions:
Combine all ingredients in shaker with ice. Shake and stain over fresh ice in rocks glass. Garnish with carrot twist and zucchini wedge. Enjoy!

Carthusian Sazerac


Ingredients:
  • 0.25 oz. simple syrup
  • 0.50 oz. Green Chartreuse
  • 2 oz. Rally Point Rye Whiskey
  • Dash of Absinthe
  • Orange bitters
Directions:
Stir ingredients on ice, don’t shake. Strain into glass that has been pre-rinsed with absinthe. Finish with 2 dashes Orange bitters. Garnish with orange twist. Enjoy!

Chouteau's Funeral


Ingredients:
  • 1 oz. Yellow Chartreuse
  • 2 dashes St. Elizabeth’s Allspice
  • 2 oz. StilL 630 RallyPoint Rye Whiskey
  • Fresh Lemon Peel
Directions:
Chill whiskey & chartreuse in glass with ice. Strain into serving glass. Add Allspice. Express lemon peel and drop it in. Enjoy!

Cinna-Mint Horesefeather


Ingredients:
  • 1.5 oz. RallyPoint Rye Whiskey
  • Cinnamon agave (good squeeze roughly 1 oz)
  • Ginger beer
  • Mint
Directions:
Shake the whiskey, cinnamon agave, and mint leave in a shaker with ice. Strain into a rocks glass filled with ice. Top with ginger beer and garnish with a mint leaf. Enjoy!

Classic Whiskey Sour


Ingredients:
  • 0.50 oz. club soda
  • 1 oz. lemon juice
  • 1 oz. simple syrup
  • 2 oz. Rally Point Rye Whiskey
Directions:
Combine whiskey, lemon juice, & simple syrup in shaker with ice. Shake and strain into rocks glass with fresh ice. Float club soda on top.

Difficult Gary


Ingredients:
  • 1.5 oz. RallyPoint Rye Whiskey
  • 1.5 oz. Yzaguirre Blanco reserva
  • 2 dash aromatic bitters
Directions:
In a stirring glass, add all ingredients.\nStir well, strain up into cocktail coupe. Serve and enjoy!

Forgotten Deeds


Ingredients:
  • 0.50 oz. Domaine de Canton
  • 0.50 oz. lemon juice
  • 0.50 oz. simple syrup
  • 1.5 oz. RallyPoint Rye Whiskey
  • 3-4 dashes Barkeep Apple bitters
Directions:
Add all ingredients into a large shaker with ice. Shake. Serve in a tall collins glass. Enjoy!

Hearth & Home


Ingredients:
  • 16 oz. apple cider
  • 6 oz. RallyPoint Rye Whiskey
  • Chocolate bitters
  • Cinnamon sticks
  • Ground cloves
  • Ground nutmeg
Directions:
In a small sauce pan, heat the cider, whiskey, (1-2) cinnamon stick, and two dashes ground cloves. Heat until it’s just a bit too hot to drink.\n\nDivide into 4 glasses. Add two dashes Chocolate Bitters.\n\nGarnish with cinnamon stick (can also be used to stir) and ground nutmeg on top.\n\nEnjoy as it cools and warms you up!

Hesitation


Ingredients:
  • 1 part RallyPoint Rye Whiskey
  • 1 part Swedish Punch
Directions:
Mix both ingredients together in chilled glass. Enjoy!

Lou Reed Discovered Gravity


Ingredients:
  • 0.25 oz. Zucca Rhubarbaro
  • 0.50 oz. Big O Ginger Liquor
  • 0.75 oz. Lairds Applejack
  • 1 oz. RallyPoint Rye Whiskey
  • 2 dashes Angostura Bitters
Directions:
Add all ingredients to a shaker tin. Add ice. Stir for 15 seconds. Strain into a rocks glass over one large ice cube. Garnish with a flamed orange peel. Enjoy!

Mai Tai


Ingredients:
  • 0.25 oz. pineapple juice
  • 0.50 oz. Benedictine
  • 0.50 oz. Cointreau
  • 0.50 oz. Orgeat
  • 0.75 oz. Expedition Rum
  • 0.75 oz. lime juice
  • 0.75 oz. RallyPoint Rye Whiskey
  • 1 dash Fee Brothers Old-Fashioned bitters
Directions:
Add all ingredients to shaker. Shake with ice and strain into a rocks glass w/ice. Pair with a shot back of Expedition Rum. Garnish with an umbrella if desired. (for extra points, put the umbrella in the shot) Enjoy!

Manhattan


Ingredients:
  • 1 oz. vermouth
  • 2 oz. RallyPoint Rye Whiskey
  • Dash Angostura Bitters
Directions:
Add ingredients to cocktail shaker with ice. Shake until frosted, then strain into chilled cocktail glass. Rim glass with orange peel. Add 1-2 maraschino cherries and serve. Enjoy!

Missouri Mint Julep


Ingredients:
  • (2) 750ml bottles of RallyPoint Rye Whiskey
  • 25 tsp. powdered sugar
  • 3/4 cup water
  • 32 mint stalks w/leaves (6-10 good leaves per stalk) Additional mint at time of serving for garnish
Directions:
Remove mint leaves from stalks. Separate evenly into four quart-sized mason jars. Muddle the mint in each jar. Divide the RallyPoint Rye Whiskey evenly between the four jars and set aside for 2-3 days. This will give the mint plenty of time to infuse into the whiskey. After 2-3 days, strain the whiskey out of the jars and, using a funnel, into the barrel. Use the muddler again to squeeze the last of the whiskey out of the mint. Add powdered sugar and water into barrel. (it’s difficult to add the powdered sugar on it’s own, so I find it easiest to measure the sugar out into the water, mix that, and then pour it into the barrel with a funnel. Replace the bung and give the barrel a good shake. Then set aside for 2-3 weeks to let the barrel work its’ magic. If available, use traditional chilled silver cups for serving. Pour from spigot over crushed ice. Smack additional mint spring on table to open up aromatics and garnish. Bet on the right horse and enjoy!

Necromancer


Ingredients:
  • 1 bottle (750ml) RallyPoint Rye Whiskey
  • 1 gallon Apple Cider
  • 6.66 oz. Brown-Sugar-Cinnamon syrup
  • Chocolate Bitters
  • Dry Ice
Directions:
Brown Sugar-Cinnamon Syrup (make ahead):\n2/3 cup of water\n1 cup of brown sugar\n4 cinnamon sticks\n___________________________\nAdd first three ingredients to cauldron. Stir. Add dry ice. Stir slowly and laugh fiendishly. After you ladel into glasses, add bitters. Garnish with your favorite Halloween candy. Enjoy!\n\nMake ahead of time. Combine all ingredients in pot and heat until sugar is dissolved. Transfer to closable-bottle and store in fridge until needed.

Over Easy


Ingredients:
  • 0.50 oz. fresh squeezed lime juice
  • 0.50 oz. Kaldi’s Tanzania Cold Brew Coffee
  • 1 oz. campari
  • 2 oz. RallyPoint Rye Whiskey
Directions:
Shake and serve neat.

Rally Squirrel


Ingredients:
  • 1.5 oz. RallyPoint Rye Whiskey
  • 2 dashes Bitter Truth Jerry Thomas Bitters
  • Cherry Herring
  • Cocci Americano Rosso vermouth
  • Fernet Branca
  • Lemon juice
Directions:
Garnish with brandied cherry. Serve in a rocks glass.

Rattlesnake King


Ingredients:
  • 0.25 oz. freshly squeezed orange juice
  • 0.50 oz. Cardamaro Amaro
  • 0.75 oz. Calvados Apple Brandy
  • 1 oz. RallyPoint Rye Whiskey
  • 4-5 dashes Angostura bitters
  • Orange peel
Directions:
Add all the ingredients except the orange peel to a cocktail shaker. Fill the shaker with ice and shake 3 times.\n\nStrain into a chilled Old-Fashioned glass. Garnish with the orange peel.

Requiem for Jani Lane


Ingredients:
  • 0.50 oz. lime juice
  • 0.50 oz. Pimm’s #1
  • 0.50 oz. triple sec
  • 1 Dash Luxardo Maraschino Liqueur
  • 1 oz. Dolin Sweet Vermouth
  • 1 oz. RallyPoint Rye Whiskey
Directions:
Mix all ingredients in cocktail shaker w/ice. Strain into rocks glass w/ice. Enjoy!

Roots & Rye


Ingredients:
  • 1 oz. Root Liqueur
  • 1.5 oz. RallyPoint Rye Whiskey
  • 4 dashes Angostura bitters
  • 4 dashes real maple syrup
  • Club soda
Directions:
Mix the whiskey and liqueur, add maple syrup, stir well. Add bitters and top with club soda. Garnish with cinnamon stick. Enjoy!

Sazerac


Ingredients:
  • 2 oz. RallyPoint Rye Whiskey
  • 5 dashes Peychaud’s bitters
  • Sugar cube
Directions:
Rinse glass with absinthe. Place Sugar Cube in glass. Add bitters. Add whiskey. Swirl. Garnish with Lemon twist. Enjoy!

Sazerac #2


Ingredients:
  • 0.50 oz. Dark Simple Syrup*
  • 1/8 oz. Absinthe
  • 2 oz. RallyPoint Rye Whiskey
  • 4 dashes Peychaud’s Bitters
Directions:
Dark Simple Syrup Recipe:\n1 cup Turbinado Sugar\n1 cup Water\nCombine in a small sauce pan over medium heat. Stir until combined. DO NOT bring to a boil. Let cool and strain into a glass container.\n___________________\nStir all ingredients except absinthe and lemon peel with ice. Rinse the inside of a rocks glass with the absinthe, then discard. Strain into the rinsed glass. Express a lemon peel over the drink, then discard. Enjoy!

Show Me Cocktail


Ingredients:
  • 0.25 oz. pear liqueur
  • 0.75 oz. Apple Brandy
  • 0.75 oz. RallyPoint Rye Whiskey
  • 0.75 oz. Swedish Punch
  • 2 dashes of Boker’s bitters
Directions:
Stir well with ice, and then strain into a chilled cocktail glass. Enjoy!

Southern Gentleman


Ingredients:
  • 0.25 oz. fresh orange juice
  • 0.50 oz. brown sugar-cinnamon syrup (recipe follows)
  • 0.50 oz. fresh lemon juice
  • 2 oz. Rally Point Rye Whiskey
  • 3 fresh peach slices
  • Fresh mint sprig for garnish
  • Grated cinnamon for garnish
  • Ice
Directions:
Brown Sugar-Cinnamon Syrup:\n2/3 cup of water\n1 cup of brown sugar\n4 cinnamon sticks\n\nCombine in cocktail shaker and shake vigorously.\n________________________\nPlace 2 fresh peach slices in a cocktail shaker and lightly muddle. Add the Rally Point Rye Whiskey, brown sugar-cinnamon syrup, lemon juice and orange juice. Fill the shaker with ice and shake vigorously. Add fresh ice to a rocks glass and strain the mixture into the glass through a fine-mesh strainer. Garnish with the remaining peach slice, mint sprig and grated cinnamon.

St. Louis Sour


Ingredients:
  • 0.75 oz. Dark Simple Syrup*
  • 0.75 oz. Egg White
  • 0.75 oz. Fresh Lemon Juice
  • 1/8 oz. Red Wine (pick your favorite!)
  • 2 oz. RallyPoint Rye Whiskey
Directions:
Dark Simple Syrup Recipe:\n1 cup Turbinado Sugar\n1 cup Water\nCombine in a small sauce pan over medium heat. Stir until combined. DO NOT bring to a boil. Let cool and strain into a glass container. Good for several weeks.\n______________________\nCombine all ingredients except wine in a cocktail shaker and dry shake. Shake again with ice. Strain into a rocks glass. Top with red wine. Enjoy!

Take Two Shake


Ingredients:
  • 0.50 oz. Luxardo Amaretto di Saschira
  • 0.50 oz. Luxardo Angioletto
  • 1 oz. cream
  • 1.5 oz. RallyPoint Rye Whiskey
  • 2-3 scoops vanilla ice cream
  • Ice Cream Soda
  • Pinch of salt
Directions:
Blend all ingredients. Garnish with crushed roasted & salted pistachios.

TaunTaun's Revenge


Ingredients:
  • 2 dashes Blood Orange Bitters
  • 2 oz. RallyPoint Rye Whiskey
  • Ice sphere
Directions:
Add whiskey to glass, add ice sphere and finish with bitters on top. Enjoy!

TedxCoffee


Ingredients:
  • 0.25 oz. Panama Lerida Estate toddy concentrate**
  • 0.25 oz. thyme simple syrup*
  • 0.50 oz. Solerno blood orange liqueur
  • 0.75 oz. Still 630 Rye
  • 2 dashes Peychaud’s bitters
Directions:
Thyme simple syrup recipe:\n1 cup water\n1 cup raw sugar\n1 small box of thyme\nPut all ingredients in pan and reduce on high for 20 minutes; strain\n_________________________\nToddy cold brew coffee recipe:\nhttp://cdn.shopify.com/s/files/1/0187/0338/files/ToddyWeb.pdf?3256\n_________________________\nCombine all ingredients in cocktail tin and shake well. Served up in chilled rocks glass.

The Bang Up Cocktail


Ingredients:
  • .3 oz. hibiscus syrup
  • .3 oz. lemon juice
  • .3 oz. simple syrup
  • .75 oz. Apple Brandy
  • 1.5 oz. RallyPoint Rye Whiskey
  • 2 dashes rose water
Directions:
Mix spirits, syrups, and juice in a shaker with ice. Shake and strain into glass. Top with rose water. enjoy!

The Chouteau King


Ingredients:
  • 0.75 oz. Benedictine
  • 2 dashes Angostura Bitters
  • 2 oz. RallyPoint Rye Whiskey
Directions:
Combine ingredients in a rocks glass. Stir. Add ice. Savor!

The Eternal Blue Sky


Ingredients:
  • 2 oz. Big O Ginger Liqueur
  • 2 oz. Laird’s Apple Jack
  • 2 oz. RallyPoint Rye Whiskey
Directions:
Combine and stir all ingredients. Pour over a single ice sphere in a rocks glass. Toast your own good fortune you don’t have to worry about Mongol invaders!\n\n*Fascinating Fact: Historians claim that Baghdad still has not recovered from the sacking and utter destruction the Mongols laid down upon it in 1258. Writings say the river ran black with ink and red with blood. 750 years later and still hasn’t recovered…

The Pono


Ingredients:
  • 1 scoop of ice cream
  • 1.5 oz. RallyPoint Rye Whiskey
  • 2 tbsp. sugar
  • 6 oz. Kaldi’s Coffee
Directions:
Add ’em together in a cozy, handled mug. Enjoy!

Ward 15


Ingredients:
  • 0.50 oz. lemon Juice
  • 0.50 oz. orange juice
  • 1 tsp. grenadine
  • 2 oz. RallyPoint Rye Whiskey
  • 5 dashes Angostura bitters
Directions:
Add all ingredients to cocktail shaker filled with ice. Shake & strain into glass. Orange slice on rim

636


Ingredients:
  • 0.50 oz. Benedictine
  • 0.50 oz. Dolin Blanc
  • 1 oz. Mad Buffalo White Corn Whiskey
  • 1 oz. StilL 630 Big Jake White Dog Whiskey
  • 2 dashes Boston bitters
Directions:
Combine first four ingredients in glass with ice and stir. Strain into serving glass and add bitters. Enjoy!

Beauty & the Beast


Ingredients:
  • 0.75 oz. fresh lemon juice
  • 1 oz. Pinckney Bend Tonic Syrup
  • 2 dashes Bittermen’s Boston Bittahs
  • 2 oz. Big Jake White Dog Whiskey
  • Club soda
Directions:
Shake all ingredients except club soda with ice. Strain into a rocks glass over ice. Top with club soda. Enjoy!

Big Jake Margarita


Ingredients:
  • 0.50 oz. cherry brandy
  • 0.50 oz. lemon juice
  • 0.50 oz. lime juice
  • 0.75 oz. simple syrup
  • 1.5 oz. Big Jake
Directions:
Mix the Big Jake, lemon juice, lime juice, and simple syrup in a shaker. Pour over ice in a tall glass. Float cherry brandy on top. Optional: rim glass with sea salt. And/or garnish with lime wedge.

Big Jake O'Collins


Ingredients:
  • 0.75 oz. simple syrup
  • 1 oz. fresh squeezed Lemon juice
  • 1.5 oz. Big Jake
  • 2-3 oz. club soda
  • Big O ginger liqueur float
  • Mint spring for garnish
Directions:
Mix Big Jake, Lemon, simple syrup, & club soda in shaker with ice. Strain into Collins glass filled with cracked ice. Add Big O float & garnish with mint sprig. Enjoy!

Big Russian


Ingredients:
  • 0.50 oz. Hazelnut Liqueur
  • 0.50 oz. Licor 43
  • 1 oz. Big Jake White Dog Whiskey
  • Cream
  • Espresso shot
Directions:
Mix first four ingredients together, pour over ice in rocks glass. Add cream to fill. Enjoy

Bloody Jake


Ingredients:
  • 1.5 oz. Big Jake White Dog Whiskey
  • 3 oz. Homemade bloody mary mix*
  • 4-5 dashes Celery bitters
Directions:
Combine all ingredients in a shaker with ice & shake. Rim separate tall glass with celery salt (I recommend wetting the glass rim beforehand with Big Jake to help the salt adhere) and add fresh ice. Strain cocktail shaker into rimmed glass. Garnish with olives, meats, pickles, cheeses, basically anything you can jam on a cocktail skewer! Enjoy! *bloody mary mix: You can use your favorite mix or you can use a simple 50/50 mix of Zing Zang Bloody Mary Mix and 5 Peppar Bloody Mary Mix and add a couple shakes of crushed red pepper flakes to give it a little kick.

Cafe Au Lait-Me-Down


Ingredients:
  • 1 oz. StilL 630 Big Jake Coffee
  • 1 oz. StilL 630 Big Jake White Dog Whiskey
  • 2 oz. heavy cream
  • 2 oz. simple syrup
Directions:
Shake all ingredients together, pour over ice. For extra decadence, garnish with fresh ground nutmeg & chocolate. Enjoy!

Classic White Manhattan


Ingredients:
  • 1 oz. sweet vermouth
  • 2 dashes of angostura bitters
  • 3 oz. Big Jake Whiskey
  • A bourbon-infused cherry
Directions:
Fill mixing glass or cocktail shaker with ice, add ingredients and shake or stir according to your own preference. Strain into a cocktail glass. Garnish with a cherry.

Green Jake


Ingredients:
  • 0.50 oz. Fig & Orange Syrup*
  • 0.50 oz. Green Chartreuse,
  • 1 oz. Big Jake White Dog Whiskey
  • Green Tea
Directions:
Fig & Orange Syrup: 6 figs 2 Orange Peels 1 cup sugar 1 cup brown sugar 3 cups water Combine ingredients over medium heat, reduce until appropriate syrup consistency is reached. Save in a bottle for up to a few weeks. _____________________________ Combine whiskey and chartreuse, add fig syrup and fill glass with hot green tea. Orange peel to garnish. Enjoy!

Missouri Punch


Ingredients:
  • 0.75 oz. lemon juice
  • 1 oz. Pickney Bend’s tonic syrup
  • 2 dashes Bar Keep Apple Bitters
  • 2 oz. Big Jake White Dog Whiskey
  • 2 oz. club soda
Directions:
Shake and strain over fresh ice in a rocks glass. Top with 2 oz club soda. Garnish with a thin apple wedge.

New Fashioned


Ingredients:
  • 1 lemon slice
  • 1 sugar lump
  • 1 tsp. of water
  • 2 oz. Big Jake Whiskey
  • 4-5 cracked ice cubes
  • A dash of Angostura Bitters
Directions:
Put the sugar lump into a small, chilled old-fashioned glass. Dash the bitters over the sugar lump and add the water. Mash with a spoon until the sugar has dissolved. Pour the Big Jake into the glass and stir. Add the cracked ice and decorate with the twist of lemon.

The Big Jake-arita


Ingredients:
  • 1 oz. agave nectar/syrup
  • 1 oz. lime juice
  • 2 oz. Big Jake White Dog Rye Whiskey
Directions:
Mix all three together in a cocktail shaker and pour over ice. Garnish with an orange wheel. *Agave nectar and agave syrup are slightly different things so pay attention to what you buy. The syrup is more similar to high fructose corn syrup, while the nectar is more pure extract. You want the nectar if possible, but they both work.

The Blinker


Ingredients:
  • 1 lemon slice
  • 1 oz. of grapefruit juice
  • 1 tsp. of raspberry syrup (or grenadine)
  • 2oz. of Big Jake Whiskey
Directions:
Mix whiskey, grapefruit juice, and grenadine, shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with a lemon twist.

White Whiskey Punch


Ingredients:
  • 1 oz. fresh lime juice
  • 1 oz. simple syrup
  • 2 oz. Big Jake White Dog Whiskey
  • 2 oz. fresh pineapple juice
  • Pineapple wedge, for garnish
Directions:
Mix Big Jake White Dog Whiskey, juices, and syrup in a shaker with ice; shake to chill. Strain into a rocks glass with ice; garnish with pineapple. Enjoy!

Wizard of Oz


Ingredients:
  • 0.25 oz. Apple Brandy
  • 0.25 oz. Italian vermouth
  • 0.75 oz. Campari
  • 1.5 oz. Big Jake White Dog Whiskey
  • 2 dashes Angostura Bitters
  • 2 dashes Orange Bitters
Directions:
Simply combine all ingredients in your cocktail glass and stir. Or if you prefer it cooler on a hot summer evening, combine all ingredients in a cocktail shaker with ice, shake and strain into your glass. The perfect cocktail for rooting on the Cards!

Brujula


Ingredients:
  • 0.50 oz. tarragon simple syrup (1 quart sugar, 1 quart water, 3 oz tarragon)
  • 0.75 oz. fresh ruby red grapefruit
  • 1 dash Burlesque Bitters
  • 2 drops fresh lime juice
  • 2 oz. Barrel Aged Spirits
Directions:
Enjoy!

Cuba Libre


Ingredients:
  • 1 oz. Expedition Rum
  • 3 oz. Coca-Cola
  • Garnish: lime wedge
Directions:
Add all the ingredients to a highball glass filled with ice. Garnish with a lime wedge. Enjoy!

El Draque


Ingredients:
  • 1 lime
  • 2 oz. Expedition Rum
  • 2 tsp. sugar (prefer demerara sugar)
  • 6 mint leaves
  • Chuchuhuasi tree bark (still haven't found this anywhere - so I leave it out)
Directions:
Slice up lime into cubes and muddle it together with mint and sugar in a rocks glass. Add rum. Since Drake had no ice, I usually don't add any keeping it sweet and potent, but you could add some here if desired. Enjoy while sitting atop your plundered loot!

Expedition Rum Punch


Ingredients:
  • 1 tbsp. Rose’s Lime Juice
  • 2.5 oz. Expedition Rum
  • 3 oz. Pineapple Juice
  • Dash of Grenadine
Directions:
Fill tall glass with crushed ice, add pineapple juice and rum. Stir in lime juice and add a dash of grenadine. Enjoy!

Expedition Slammer


Ingredients:
  • 0.25 oz Mint Simple Syrup
  • 0.50 oz Lemongrass-lime cordial
  • 0.75 oz Lime Juice
  • 1.5 oz Expedition Rum
  • Soda Water
Directions:
Combine all ingredients except soda in shaker and shake with ice. Strain into rocks glass and top with soda. Garnish with lime wedge. Enjoy!

French Sailor


Ingredients:
  • 0.50 oz. grenadine
  • 1-2 oz. orange juice
  • 3 oz. Expedition Rum
  • 9 oz. Sprite/7UP/Squirt
Directions:
Fill up a champagne flute halfway with Sprite/etc, then add in Expedition Rum, grenadine and top with Orange Juice. Enjoy!

Hot Buttered Rum


Ingredients:
  • 1 slice of soft butter
  • 1 tsp. brown sugar
  • 1/2 cup hot water
  • 2 oz. Expedition Rum
  • Optional spices to taste: ground cinnamon, ground nutmeg, allspice (Adam is A BIG FAN of allspice in
  • Vanilla extract
Directions:
Heat the butter and then place the mixture of butter, sugar and spices at the bottom of an Irish coffee glass or mug. Mix well or muddle. Pour in the rum and hot water. Stir until the mixture dissolves completely. Enjoy!

Jean Lafitte


Ingredients:
  • 0.50 oz. Grenadine
  • 3 oz. Expedition Rum
  • Brut or other sparkling wine (roughly 9 oz)
  • Orange Juice (1-2 oz or so)
Directions:
Fill a champagne flute half full with Brut, then add Expedition Rum and Grenadine. Top off with Orange Juice. You can also make a version of this drink with Sprite or 7UP in place of the Brut or sparkling wine. It is called a French Sailor.

Mai Tai


Ingredients:
  • 0.25 oz. pineapple juice
  • 0.50 oz. Benedictine
  • 0.50 oz. Cointreau
  • 0.50 oz. Orgeat
  • 0.75 oz. Expedition Rum
  • 0.75 oz. lime juice
  • 0.75 oz. RallyPoint Rye Whiskey
  • 1 dash Fee Brothers Old-Fashioned Bitters
Directions:
Add all ingredients to shaker. Shake with ice and strain into a rocks glass w/ice. Pair with a shot back of Expedition Rum. Garnish with an umbrella if desired. (for extra points, put the umbrella in the shot) Enjoy!

McGee's Rum Old Fashioned


Ingredients:
  • 1 sugar cube
  • 2 oz. Expedition Rum
  • 3 dashes angostura orange bitter
  • Ice
  • Splash of water
Directions:
Add sugarcube to rocks glass, add bitters and muddle. Add Expedition Rum and splash of water. Fill with ice. Enjoy!

Mojito


Ingredients:
  • 0.75 oz. fresh lime juice
  • 0.75 oz. simple syrup
  • 1.5 oz. club soda
  • 1.5 oz. Expedition Rum
  • 6 mint leaves
Directions:
In a shaker, lightly muddle the mint. Add the simple syrup, lime juice and rum, and fill with ice. Shake well and pour (unstrained) into a highball glass. Top with the club soda and garnish with a mint sprig. Enjoy!

Pina Colada


Ingredients:
  • 2 oz. coconut milk
  • 2 oz. Expedition Rum
  • 2 oz. fresh pineapple juice
Directions:
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a Hurricane glass filled with fresh ice.\n(You may also blend all the ingredients with ice instead.) Garnish with a cherry and a pineapple wedge. Enjoy!\n

South CIty Sazerac


Ingredients:
  • Orange bitters
  • Peach bitters
  • Rum
  • Sazerac
  • Sugar cube
Directions:
Barrel Aged Spirit Recipe:\n1 part Expedition Rum\n1 part Big O ginger liquor\n1 part Kronan Swedish Punch\nThese three ingredients are aged in a Samogon barrel one week/quart\n________________________\nBuild all ingredients in mixing glass, add ice and stir approx 30 seconds\nStrain into cocktail glass rinsed with pisco\nGarnished with lemon peel (zest) which has been soaked in angostura bitters. Enjoy!

Ti' Punch


Ingredients:
  • 1 oz. cane sugar syrup
  • 2 oz. Expedition Rum
  • Garnish: lime
Directions:
Squeeze a lime wheel into a chilled rocks glass and leave lime in glass. Add the remaining ingredients, and top with ice. Stir with a barspoon, and top with more ice. Enjoy!