North Shore Distillery - Cocktail Repository

Fantastic North Shore Vodka Cocktails

Our vodka is great on its own, and it makes amazing mixed drinks. Why not try one of these?

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Simple and Elegant	Classic Cocktails	Seasonal or Advanced
North Shore on the Rocks 2½ oz North Shore Vodka Fill glass with ice; add vodka. Garnish with a twist of lemon peel or wedge of lime.	Moscow Mule History: Created in the 1940’s, taught Americans how to drink vodka. Originally served in a copper mug. 2 oz North Shore Vodka ½ a lime Ginger Beer Fill tall glass (or copper mug, if available) with ice. Press lime into glass, and drop lime half into glass. Add vodka, and top with ginger beer. Stir quickly with bar spoon.	Cucumber Caipiroska 1½ oz North Shore Vodka 3/4 oz Simple Syrup (1:1) 4 Lime Wedges 4 Cucumber Wheels Fresh Oregano Muddle lime, 3 cucumber wheels, simple syrup and oregano in glass. Add vodka and ice, then shake well. Pour shaker contents back into glass. Garnish with cucumber wheel.
Dirty Vodka Martini 3 oz North Shore Vodka 1/3 oz Dry Vermouth 1 tsp+ olive juice (to taste) Stir with ice, strain into cocktail glass. Garnish with blue cheese stuffed olives.	Harpoon History: Created on behalf of the Ocean Spray company, and used to market their juice in the 1950's. 1 oz North Shore Vodka 1 oz Cranberry Juice Squeeze of Fresh Lime Combine ingredients over ice, stir. Serve it up, and add some triple sec, and you'll be very close to a Cosmopolitan.	Pear Rosemary Cocktail 2 oz North Shore Vodka 1 oz Pear Nectar or Puree 1 oz Rosemary-Infused Simple Syrup 1/4 oz Fresh Grapefruit Juice Club Soda Build in a highball glass over ice, combining vodka, nectar, syrup and juice. Top with a splash of soda, and garnish with a sprig of fresh rosemary and a slice of pear.
Vodka + Apple 2 oz North Shore Vodka 2 oz Good Apple Juice Combine ingredients over ice; stir. Top with dash of ground cinnamon.	The Vesper History: ordered by James Bond in Casino Royale, and named for his lady friend 3 oz Distiller's Gin No. 11 1 oz North Shore Vodka ½ oz Lillet Blanc Shake ingredients with ice; strain into chilled cocktail glass. Garnish with large swath of lemon peel.	Pomegranate Punch 1½ oz North Shore Vodka ½ oz Brandy 2 oz Pomegranate Juice ½ oz Fresh Orange Juice ½ oz Fresh Grapefruit Juice ½ oz Ginger or Plain Simple Syrup 1 oz Club Soda Combine first six ingredients over ice, stir well. Top with soda and garnish with fresh orange slice.

Distiller's Gin No. 6 Makes Amazing Cocktails

Aside from the classic martini, here are some other great drinks that highlight the versatility and complexity of Distiller's Gin No. 6. Most of these are from mixologist friends, or from classic cocktail books. Enjoy!

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Simple and Elegant	Classic Cocktails	Seasonal or Advanced
Classic Martini 3 oz Distiller's Gin No. 6 (or 11) ½ oz Dry Vermouth Dash of Orange Bitters Can't go wrong with this elegant classic. Swirl vermouth in glass; discard (or put it in the shaker, if you prefer). Garnish with blue cheese olives or a twist.	The Bebbo Cocktail History: Saved from extinction by Ted Haigh’s Vintage Spirits & Forgotten Cocktails, this classic was invented in the 1920’s. 1½ oz Distiller's Gin No. 6 1 oz Fresh Lemon Juice ½ oz Honey ¼ oz Fresh Orange Juice 1 dash Angostura Bitters Stir the ingredients in a shaker (no ice) until the honey dissolves. Add ice, shake & strain into glass. Garnish with a cocktail cherry.	Strawberry Rhubarb Fizz 2 oz Distiller's Gin No. 6 ½ oz Rhubarb-Infused Simple Syrup Dash of Fresh Lemon Juice 2 Fresh Strawberries Club Soda Muddle one cut-up strawberry in the bottom of a glass with syrup. Add ice, then add gin and top up with soda. Stir quickly, then garnish with whole strawberry on the rim.
Fresh Lime Gimlet 2 oz Gin (Distiller’s Gin No. 6) 1 oz Fresh Lime Juice ¾ oz Simple Syrup (1:1 ratio) Shake ingredients with ice, strain into cocktail glass. Garnish with a lime wheel or wedge.	Corpse Reviver No. 2 History: originally a morning drink. According to the Savoy, four of these in quick succession will unrevive the corpse again. 1 oz Distiller's Gin No. 6 1 oz Cointreau 1 oz Lillet Blanc 1 oz Fresh Lemon Juice Dash Sirène Absinthe Verte Shake ingredients with ice; strain into chilled cocktail glass. Garnish with a cherry.	Ginger-Blueberry Gimlet 2 oz Distiller's Gin No. 6 1 oz Fresh Lime Juice 3/4 oz Ginger-infused Simple Syrup 5 Fresh Blueberries Combine ingredients in shaker; shake well with ice. Strain into cocktail glass. Garnish with more blueberries, candied ginger, and/or a fresh lime wheel.
Pear Sparkler ¾ oz Distiller's Gin No. 6 1½ oz Pear Puree Off-Dry Sparkling Wine Fresh Rosemary Shake gin and puree with one sprig of rosemary and ice, strain into cocktail glass. Top with sparkling wine, and garnish with fresh sprig of rosemary.	No. 6 Negroni History: Created in 1920's Italy, where Count Negroni always asked for gin in his Americano cocktails. 1 part Distiller's Gin No. 6 1 part Aperol 1 part Sweet Vermouth (vya) This version of the classic relies on the specific ingredients listed - its an amazing take on this drink. Serve this in a cocktail glass, after shaking thoroughly with ice.	Spiced Orange Flip 2½ oz Distiller’s Gin No. 6 ¾ oz Orange Curaçao 1½ oz Fresh Orange Juice 1 oz Honey Syrup (1:1) 1 Whole Large Egg Shake ingredients well, without ice, then add ice and shake hard. Strain into chilled cocktail glass, garnish with dash of ground cinnamon.

Distiller's Gin No. 11 Makes Great Classic Cocktails

Aside from the classic dry martini, or mixed with tonic, our No. 11 works incredibly well in a variety of cocktails. Here are a few of our current favorites.

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Simple and Elegant	Classic Cocktails	Seasonal or Advanced
Classic Martini 3 oz Distiller's Gin No. 11 ½ oz Dry Vermouth Dash of Orange Bitters Can't go wrong with this elegant classic. Combine ingredients in a mixing glass or martini pitcher with ice; stir to chill. Strain into chilled cocktail glass, and garnish with blue cheese olives or a twist.	Pegu Club History: Created in the 1920's at the eponymous club in British colonial Burma. This version is by Paul McGee at The Whistler) 2 oz Distiller's Gin No. 11 3/4 oz Fresh Lime Juice 1/2 oz Triple Sec 1/4 oz simple syrup (1:1) 4 dashes Angostura Shake ingredients with ice, strain into chilled cocktail glass. Garnish wtih orange twist.	Grapefruit Basil Fizz 2 oz Distiller's Gin No. 11 3/4 oz Fresh Red Grapefruit Juice 1/2 oz Simple Syrup 1 One Large Fresh Basil Leaf 1/2 oz Club Soda Shake first four ingredients with ice (including the basil). Strain into cocktail glass or ice-filled rocks glass. Top with soda, garnish with sprig of fresh basil.
Gin & Tonic 2 oz Distiller's Gin No. 11 3 oz Good Tonic Water (Fever Tree, Fentimans and Q are our favorites) Fill glass with ice; add gin and tonic water, stir. Garnish with fresh lemon twist or lime wedge.	Fibber McGee History: not entirely clear on this one, it is obscure. May relate to the radio show, and is a variation on a sweet martini. 1 1/2 oz Distiller's Gin No. 11 1/2 oz Sweet Vermouth 1/2 oz Fresh Grapefruit Juice 2 dashes Angostura Bitters Shake ingredients with ice, strain into cocktail glass. Garnish with a grapefruit twist.	Mr. Pink By Al Klopper at Bernard's Bar 2 oz Distiller's Gin No. 11 ½ oz Mathilde Peach Liqueur ½ oz Simple Syrup (1:1) 1 oz Fresh Pink Grapefruit Juice Muddle mint leaves in mixing glass. Add other ingredients and shake well with ice. Strain into chilled cocktail glass. Garnish with additional sprig of mint, if desired.
Grapefruit Gimlet 2 oz Distiller's Gin No. 11 1 oz Grapefruit Juice ¾-1 oz Simple Syrup (to taste) Shake ingredients with ice; strain into chilled cocktail glass. Garnish with swath of grapefruit peel.	No. 11 Clipper History: not entirely clear, but appeared in print in the 1920's as the China Clipper. This is our adaptation. 1 1/2 oz Distiller's Gin No. 11 1/2 oz Dry Vermouth 1 dash Fresh Orange Juice 2 dashes Orange Bitters Shake ingredients with ice, strain into cocktail glass. Garnish with orange twist.	Cocktail de Coliseum by Chad Larson at Town Talk 1½ oz Distiller's Gin No. 11 ¾ oz Strega ½ oz Dolin Blanc Vermouth ½ oz fresh lemon juice 2 drops Orange Bitters (pref. Bittercube) Combine first four ingredients in mixing glass; add ice and shake vigorously. Strain into a chilled coupe glass and add the bitters on top. Garnish with a lemon twist.

Aquavit Private Reserve - an Incredible Cocktail Ingredient

Although its a nontraditional way to use it, we really enjoy using Aquavit Private Reserve in cocktails. Its great with other savory flavors, like tomato or ginger. Try these when you're looking for a new cocktail adventure.

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Simple and Elegant	Classic Cocktails	Seasonal or Advanced
Chilled Aquavit Store your bottle of Aquavit - Private Reserve in the freezer, and store a small, thin glass along with it. When desired, fill the glass with aquavit, and enjoy. This is the tradition in Sweden and Denmark. Our aquavit can also be enjoyed neat or shaken with ice.	The Midnight Sun History: From the late 1800's, though rarely known. Suggested by Bobby Heugel at Drink Dogma 1½ oz Aquavit-Private Reserve ½ oz Grapefruit Juice ½ oz Fresh Lemon Juice ½ tsp Sugar ¼ oz Grenadine Shake all ingredients over ice, strain into cocktail glass. Garnish with orange slice.	Ethel By Charles Joly of the Drawing Room 1½ ounces North Shore Aquavit ¾ ounce Galliano l'Authentico 5 dashes North Shore Absinthe Sirene ¾ ounce fresh lemon juice ¼ ounce simple syrup 1 bar spoon orange marmalade Combine all ingredients in a mixing glass. Add ice and shake well. Strain into a chilled coupe. Use a vegetable peeler to cut a strip of orange skin. Squeeze over drink to express oil. Place in glass.
The Gingervit 2 oz Aquavit - Private Reserve ½-1 oz Ginger Syrup (to taste) 1 - 2 Dashes of orange bitters Club Soda Combine Aquavit, ginger syrup and bitters over ice. Top up with club soda, garnish with orange slice.	Improved Aquavit Cocktail History: there were a series of "improved" cocktails popular in the late 1800's; this one follows that pattern. 2 oz Aquavit - Private Reserve 1 tsp Demerara Simple Syrup 1 tsp Maraschino Liqueur 2 dashes Grapefruit Bitters Combine ingredients in a mixing glass with ice; stir until well-chilled. Strain into a coupe glass, garnish with a grapefruit twist.	Carry Away Thyme By Adam Harness of Heartland 2 oz Aquavit - Private Reserve ¾ oz Farigoulle Thyme liqueur ½ oz(scant) Fresh Lime Juice Shake ingredients with ice; strain into a chilled coupe glass. Garnish with a rosemary tincture (if available) and a sprig of fresh rosemary.
Aquavit Toddy 1½ oz Aquavit - Private Reserve 4½ oz Hot Water Half a Lemon Wheel One Sugar Cube Winter spices - cloves, nutmeg & cinnamon Place lemon and sugar cube into mug, add Aquavit and hot water. Sprinkle nutmeg, clove and cinnamon on top, then stir with a cinnamon stick.	Sailor Mercury History: this is a variation on a classic formula, for the Sidecar as well as the White Lady, using aquavit. 2 oz Aquavit-Private Reserve 1 oz Cointreau 1 oz Fresh Lemon Juice Shake ingredients with ice; strain into cocktail glass or coupe glass. Garnish with orange wheel.	Spiced Apricot Cooler 2 oz Aquavit–Private Reserve 2 oz Apricot Juice/Puree ¼ oz Ginger-infused Simple Syrup ¼ oz Fresh Lime Juice 4 Blueberries 1 oz Club Soda Combine first five ingredients with ice and shake. Strain into rocks-filled glass and top with soda. Garnish with a slice of fresh apricot or skewered blueberries. You can intensify the apricot by muddling in some slices as well, if desired.

Favorite Recipes using Sirène Absinthe Verte

Sirène is delightful with a traditional absinthe water drip, or with the simple addition of chilled water (sugar cube optional). We recommend a ratio of 3:1 water to absinthe. It's also an intriguing cocktail ingredient, adding depth and complexity. Here are some of our favorite recipes using our newest creation.

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Simple and Elegant	Classic Cocktails	Seasonal or Advanced
Traditional Absinthe Drip 1 1/2 oz Sirène Absinthe Verte 3 1/2 oz Chilled Water (in a carafe or absinthe fountain), to taste Pour absinthe into glass. If desired, place absinthe spoon over glass, and place one sugar cube on the spoon. Slowly add the water, pouring over the sugar cube to dissolve it (if using). If adding sugar, stir the mixture after adding the water.	Dixie Cocktail History: First published in 1916, and popular in New Orleans. ¾ oz Distiller's Gin No. 6 ½ oz Sirène Absinthe Verte ½ oz Dry Vermouth (Vya) 2 dashes Grenadine 1 oz fresh Orange Juice Shake all ingredients well with ice, strain into a small cocktail glass. Garnish with an orange twist. This is a very old cocktail (and a potent one), but it's great.	Passion Fairy 2 oz Sirène Absinthe Verte 2 oz Passion Fruit Puree 1 oz Brandy 3/4 oz Triple Sec Two dashes Orange Bitters Shake ingredients with ice. Strain into chilled coupe glass. Garnish with a long orange twist.
Absinthe Frappe 1½ oz Sirène Absinthe Verte ½ oz Simple Syrup (to taste) 2-3 oz Cold Water Fill highball glass with crushed ice. Add drink ingredients, then stir to combine.	Sazerac History: One of the oldest cocktails, created in New Orleans in the 1830's. 2 oz. Rye Whiskey ¼ oz. Simple Syrup 4 dashes Peychaud’s Bitters 1 dash Angostura Bitters (optional) ¼ oz. Sirène Absinthe Verte In a mixing glass filled 3/4 with ice, add whiskey, simple syrup, and bitters. Stir well. Coat the inside of a chilled rocks glass with absinthe, discard any excess. Strain the cocktail into the glass. Twist a piece of lemon peel over the drink, and then discard it.	Martinique Swizzle 1½ oz Aged Martinique Rum ¼ oz Sirène Absinthe Verte ½ oz Fresh Lemon Juice 1 tsp Simple Syrup 1 dash Angostura bitters Fill a glass with crushed ice, shake ingredients with ice and strain into glass. Swizzle until glass frosts.
Orange Absinthe Frappe 1 oz Sirène Absinthe Verte ½ oz Orange Curacao 3 oz Fresh Orange Juice ½ oz Fresh Lemon Juice Stir the ingredients together without ice. Fill a coupe glass or rocks glass with crushed ice, then pour drink over the ice. Garnish with a thin orange slice.	The Monkey Gland History: Created at Harry's American Bar in Paris during Prohibition, and named for a popular medical procedure. 1½ oz Distiller's Gin No. 6 1½ oz fresh Orange Juice 1 tsp Grenadine 1 tsp Sirène Absinthe Verte Shake all ingredients well with ice, strain into a small cocktail glass.	The Gold Coast Created by Milan Mijatovic of the Silversmith Hotel 1 oz Don Q Gold Rum 3/4 oz Domaine de Canton 1/4 oz Sirène Absinthe Verte 1/2 oz fresh orange juice 1/4 oz fresh lime juice Shake ingredients with ice, strain into a chilled cocktail glass. Add 2-3 drops of orange bitters on the top. Garnish with lemon spiral.

Favorite Recipes using Local Ingredients

We do lots of local events where we make cocktails with local produce, as well as products from other local producers. In most cases, we allow ourselves one exception per drink, to allow for citrus to balance, etc. However, we try to be 100% local where we can. Here are some of the cocktails from these events, using a variety of ingredients and flavors.

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Simple and Elegant	Modeled on Classics	Seasonal or Advanced
Chitown Mule 2 oz North Shore Vodka 1 oz Koval Ginger Liqueur 1/2 a Lime Club Soda Homemade Bitters (or orange ones) Fill a tall glass with ice. Squeeze lime juice into glass, drop in lime shell. Add vodka, liqueur and a couple of dashes of bitters, then top with soda. Garnish with a lime wheel or wedge.	Chicago 75 History: Modeled after the famed French 75. 1 oz Distiller's Gin No. 6 ¾ oz Fresh Lemon Juice ½ oz Koval Ginger Liqueur Dash of Simple Syrup for balance (1:1) Metropolitan's Krankshaft Kolsch Shake firest three ingredients with ice; strain into champagne flute. Top with Krankshaft, and garnish with a lemon curl.	Black Dynamite By Natalie Converse at In Fine Spirits ¾ oz North Shore Vodka ¾ oz Black Raspberry-Honey Syrup ½ oz Fresh Lemon Juice Metropolitan's Dynamo Lager Shake first three ingredients with ice; strain into chilled coupe glass. Top with Dynamo lager, garnish with an orange wheel.
	Muddled Mary History: A fresh take on the Bloody Mary, which was invited in the 1910's. 1½ oz Aquavit-Private Reserve ½ oz Fresh Lemon Juice 1/4 oz Simple Syrup (1:1) 3-4 Local Cherry Tomatoes Few Sprigs of Fresh Garden Herbs (Basil, Oregano, Thyme, etc.) Muddle tomatoes, simple, herbs and lemon. Add Aquavit and ice, shake well. Strain into cocktail glass, garnish with cherry tomato on rim.	Blueberry-Basil Lemonade 1 oz North Shore Vodka 3/4 oz Fresh Lemon Juice 3/4 oz Simple Syrup (1:1) 3/4 oz Water 6-8 local blueberries 2 leaves fresh local Basil Muddle blueberries and basil. Add vodka, lemon, simple, water. Stir, then pour into tall ice-filled glass. Garnish with additional sprig of fresh basil.
	Apricot Fizz History: A play on the classic gin fizz. 2 oz Distiller's Gin No. 11 1 oz Aperol Liqueur 2½ oz Apricot Puree (from local apricots, if you can get 'em) ½ oz Club Soda Shake first three ingredients with ice; strain into ice-filled tumbler. Top with soda. Garnish with slices of fresh apricot.	Cucumber Caipiroska 1½ oz North Shore Vodka 3/4 oz Simple Syrup (1:1) 4 Lime Wedges 4 Local Cucumber Wheels Fresh Local Oregano Muddle lime, 3 cucumber wheels, simple syrup and oregano in glass. Add vodka and ice, then shake well. Pour shaker contents back into glass. Garnish with cucumber wheel.

Housemade Ingredients

Sometimes, our recipes call for ingredients you can't buy in any store. Most of the time, they're easy to make, and they'll definitely make your drinks better. Here are the recipes for syrups and other homemade ingredients we often use.

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Simple Syrup 1 cup sugar 1 cup water If you're using it right away, you can simply shake them together until the sugar dissolves. If you plan to keep the syrup for any period of time, heat them on the stove together, stirring often, and simmer for 1 minute. Cool completely, then store in the refrigerator up to 1 month.		Rhubarb Simple Syrup 1 cup sugar 1 cup water 24" fresh rhubarb, washed and cut into 1/2" chunks Combine ingredients in saucepan and bring to slow simmer, stirring often. Simmer for 5 minutes then remove from heat. Smash rhubarb with potato masher. Allow mixture to cool completely, then mash again. Strain mixture into clean glass container; store in refrigerator up to 1 month.
Rosemary Simple Syrup 1 cup sugar 1 cup water 5 - 5" stalks of rosemary Place sugar and water in a saucepan; pull leaves from rosemary stalks, and add to pan. With a muddler, briefly muddle the rosemary with the sugar. Bring to a simmer, stirring often. Simmer 5-7 minutes. Allow to cool completely, then strain out rosemary. Store in refrigerator up to 1 month.		Ginger Simple Syrup 1 cup sugar 1 cup water 5" fresh ginger root, peeled and sliced Combine ingredients in saucepan. Bring to simmer, stirring often. Simmer 5-6 minutes. Remove from heat and allow to cool completely. Strain out ginger pieces. Store in refrigerator for up to 1 month.
Spiced Whipped Cream 1 cup Heavy Cream 1/2 - 1 oz Simple Syrup (1:1) 1 tsp Ground Cinnamon 1/2 tsp Ground Cardamom Beat cream, syrup and spices until creamy and light.		Brandied Cherries 1 pound dark, sweet cherries, pitted 1/4 cup sugar 1/4 cup water 1 oz fresh lemon juice 1/2 cup brandy Cinnamon stick Ground cardamom Combine the sugar, water, lemon juice, a dash fo cardamom, and the cinnamon stick in a medium saucepan. Bring to a simmer. Add cherries, and simmer for five minutes, stirring occasionally. Remove from heat, cool for a few minutes. Remove the cinnamon stick and stir in the brandy. Cool completely, then store in a glass jar in the refrigerator. Cherries will keep for several months, as long as they are fully covered by the liquid.