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WHEAT WHISKEY SOUR WITH HONEY SHRUB

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WHEAT WHISKEY SOUR WITH HONEY SHRUB

This twist on the classic Whiskey Sour blends the sweetness of raw honey and apple cider vinegar in the shrub with the rich, caramel and vanillin notes from the Cognac barrel the whiskey was finished in.
Recipe: Sonoma County Distilling Company

2 ounces 2nd Chance Wheat Whiskey Cognac Finished
1 ounce Shrub and Co. ™ Honey Shrub
1 ounce Fresh lemon juice
Ice

Shake all ingredients with ice and serve in a bucket glass. Garnish with a cherry.

Servings 1

BOURBON SWEET ICED TEA WITH PEACH SHRUB

 

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Bourbon Sweet Iced Tea with Peach Shrub

We love supporting local companies who’s products are a natural fit with our whiskeys. This cocktail is the perfect example of a match made in heaven. We used Berkeley-based Shrub & Co.’s Peach Shrub in our Bourbon Sweet Iced Tea to offer sweetness, along with a touch of fruitiness and subtle acidity provided by the apple cider vinegar base in the shrub. Shrub & Co. products are available at the distillery tasting room for purchase. Recipe: Sonoma County Distilling Company

2 cups Unsweetened Iced Tea
1 ounce Shrub and Co.™ Peach Shrub
½ ounce Simple Syrup
2 ounces West of Kentucky Bourbon Whiskey No. 2 
Lemon slices and mint sprigs for garnish 

Combine all ingredients together in a Collins or iced tea glass over ice. Garnish with a lemon slice. Multiply measurements to get desired quantity for a batch serving.  


Servings 1

SONOMA OLD FASHIONED

Sonoma Old Fashioned
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SONOMA OLD FASHIONED

Our version of the classic Old Fashioned featuring our West of Kentucky Bourbon Whiskey No. 3. Building on the traditions of Kentucky Bourbon and showcasing the spirit of California’s ingenuity, we’ve started with American Yellow Corn and aged it in new charred American oak. The secondary rye grain and tertiary grain of malted barley on top allows a hint of dark, dulcet flavor to emerge without too much smoke or sweetness.

Ingredients

  • 2 ounces Sonoma County Distilling West of Kentucky Bourbon No.3
  • 1 cube sugar
  • 4 dashes Angostura Bitters
  • 1 splash club soda
  • 1 orange wheel
  • 1 Boozy Cherry
  • Ice

Instructions

  1. In an Old Fashioned glass, muddle the sugar cube, bitters and soda water. Add the Bourbon and top with ice. Garnish with an orange wheel and a boozy cherry.

Recipe Notes

WEST OF KENTUCKY BOURBON WHISKEY #3 This High-Rye style of bourbon showcases unmalted corn from the Midwest, Canadian Rye and malted barley from Wyoming. Aged in new, charred American oak for no less than one year, and blended with whiskeys up to two years, this full-bodied blend offers hints of baking spices, sawdust and vanilla bean gelato. This is California’s Bourbon Whiskey.

NORTH OF GOLDEN GATE SWIZZLE

North Of Golden Gate Swizzle
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NORTH OF GOLDEN GATE SWIZZLE

This twist on the Golden Gate Swizzle gives you a dazzling blend of sweet and bitter tones. Our Bourbon Whiskey No.1 provides a bold and satisfying spirit base.
Author Recipe Courtesy: Sonoma County Distilling Company

Ingredients

  • 1 ounce West of Kentucky Bourbon Whiskey No. 1
  • 1 ounce Frenet Branca
  • 1 ounce Lemon juice
  • 1 ounce Orgeat we like this one
  • 1/4 ounce Falernum
  • 6 dashes Orange Bitters
  • 4 dashes Aromatic Bitters
  • Crushed Ice

Instructions

  1. Add all ingredients in a Collins glass filled with crushed ice. Swizzle until frost forms. Garnish with orange slice and spring of mint.

Recipe Notes

CALIFORNIA BOURBONThis is California’s Bourbon. Building on the traditions of Kentucky bourbon and showcasing the spirit of California’s ingenuity, we’ve started with American Yellow Corn and aged it in new charred American oak. The secondary rye grain and a dash of cherrywood smoked barley on top allows a hint of dark, dulcet flavor to emerge without too much smoke or sweetness.

THE ACORN OF JUPITER

 

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THE ACORN OF JUPITER

Another feature in our Curated Cocktail Series featuring the tastiest cocktails from the best cocktail- makers out there. This one features our signature whiskey, Sonoma Rye, and comes to us from @pacificelixir. Check out his Instagram feed for more delicious and swoon-worthy libations.

Ingredients

  • 1.25 oz Sonoma Rye Whiskey
  • 0.5 oz Blandy's 10-Yr Malmsey Madeira
  • 0.25 oz Kuchan Nocino
  • dash Angostura Aromatic Bitters

Instructions

  1. Stir & strain into a chilled cocktail goblet. Garnish with a thin strip of lemon zest and Marasca cherry.

BRAVE AND NEW

 

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BRAVE AND NEW

As part of our Curated Cocktail Series, we feature local drink makers and mixologists who are crafting unique and tasty cocktails using our whiskeys. This one is from bartender Pilar Reyes at Penrose Restaurant in Oakland, CA. The quinine-based Kina L’Aéro d’Or with its aromas of quince and fine marmalade, and a slightly bitter taste, makes this vintage spirit an excellent accompaniment to our wheat whiskey.

Ingredients

  • .75 oz 2nd Chance Wheat Whiskey
  • .75 oz Tempus Fugit Kina L’Aéro d’Or
  • .75 oz Lemon juice
  • .5 oz Crème de Cacao

Instructions

  1. Shake and serve up in a Nick & Nora with a cherry garnish.

Recipe Notes

Recipe Courtesy: Pilar Reyes,  Penrose Restaurant Oakland, CA.  @PenroseandSons