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Stonecutter Spirits: Creating Speciality Cocktails At Home

09/05/2018 04:38PM
Cofounder of Stonecutter Spirits Sas Stewart has been chasing her love of food and drink since her first waitressing job at a deli in Detroit. Her passion has taken her to Copenhagen, Italy, New York City, and eventually to Vermont, where she and cofounder Sivan Cotel launched their business in 2013. When she arrived in Vermont, Sas knew intrinsically that this was the place for her, realizing fairly quickly that she had found her “tribe.”

If you can’t visit the Stonecutter tasting room in Middlebury or their Highball Social new  location in Burlington, treat your friends to these cocktail recipes.

On the Hunt 

Stonecutter Spirits Heritage Cask Whiskey, cognac, white rum, lemon, spiced cranberry grenadine 
  • 1 oz white rum
  • ¾ oz Stonecutter Spirits Heritage Cask Whiskey
  • ½ oz fresh lemon
  • ½ oz cognac
  • ½ oz cranberry cardamom grenadine
Combine all ingredients in a small mason jar. Add ice. Cover with lid. Shake vigorously 8-12 seconds until chilled. Enjoy.

 

Cranberry Cardamom Grenadine

  • 2 cup sugar
  • 2 cup Pom pomegranate juice
  • 2 tbs cardamom seeds (not ground)
  • 1 bag frozen cranberries
Combine pomegranate juice and sugar in microwave safe bowl. Microwave 4 minutes. Stir, checking to make sure sugar is completely dissolved. If not heat an additional 2 minutes. Add cardamom and cranberries. Let steep (covered) for 20 minutes. Fine strain. Allow to cool, keep refrigerated. 

 

Smoke and Mirrors  

  • 1 1/2 oz Stonecutter Spirits Heritage Cask Whiskey
  • 3/4 oz hazelnut infused China China
  • 3/4 oz Campari
  • 1/4 oz Runamok smoked maple
  • 2 dashes Angostura bitters
Combine Stonecutter Spirits Heritage Cask Whiskey, hazelnut China China, Campari, maple syrup and bitters in a glass shaker. Fill with ice. Shake vigorously 8-12 seconds until chilled. Strain into rocks glass filled with ice. Garnish with orange twist.


Hazelnut Infused China China

  • 1/2 cup roasted hazelnuts, chopped coarsely
  • 1 750 ml bottle of China China
Combine hazelnuts and China China in a covered glass container. Let infuse in a cool, dark place for a week. Fine Strain through cheesecloth.

 

Dark Matter 

 
  • 1 ½ oz Stonecutter Spirits Heritage Cask Whiskey
  • ¾ oz cold brew coffee (we recommend Abracadabra) 
  • ½ oz cocoa nib infused Campari
  • ½ oz coffee liqueur 
  • ¼ oz cinnamon syrup
Combine all ingredients in a glass shaker. Fill with ice. Shake vigorously 8-12 seconds until chilled. Strain into chilled coupe. Garnish with orange twist.


Cinnamon Syrup 

  • 1 cup water
  • 1 cup Demerara sugar
  • 4-5 cinnamon sticks (broken into pieces)
Bring sugar and water to simmer over medium heat till sugar is completely dissolved. Reduce heat to low. Add cinnamon sticks. Allow to steep for 20-30 minutes covered. Strain out cinnamon sticks. Allow to cool, keep refrigerated. 

 

Cocoa Nib Infused Campari

  • 2 tbs cocoa nib
  • 1 750 ml bottle of Campari

Combine cocoa nibs and Campari in covered glass container. Let infuse for 2 hours. Fine Strain.


Green Mountain 75 

  • Stonecutter Spirits Single Barrel Gin, Iapetus Figure 2, lime, spiced bitters
  • 1 1/2 oz Stonecutter Spirits Single Barrel Gin
  • 1 oz Iapetus Figure 2
  • 3/4 oz lime simple syrup
  • 1 half eyedropper Portland Bitters Super Spice bitters (substitute 2 generous dashes
  • Angostura bitters)

Combine Stonecutter Spirits Single Barrel Gin, lime simple syrup and spice bitters (or Angostura bitters) in glass shaker. Fill with ice. Shake vigorously for 8-12 seconds. Strain into chilled coupe. Top with Iapetus Figure 2. Garnish with spiced cherry.
 

Lime Simple Syrup

  • 2 cup water
  • 2 cup sugar
  • 4 limes, zested 
Bring sugar and water to simmer over medium heat till sugar is completely dissolved. Reduce heat to low. Add lime zest. Allow to steep for 20-30 minutes covered. Strain out zest. Allow to cool, keep refrigerated. 

 

Black Manhattan

  • 2 oz Stonecutter Spirits Heritage Cask Whiskey
  • 1 oz Averna amaro
  • 2 dashes Fees Brothers Black Walnut Bitters
  • 2 dashes Regans' Bitters

Combine Stonecutter Spirits Heritage Cask Whiskey, Averna and bitters in glass shaker. Fill with ice. Stir for 20-25 seconds until chilled. Strain into coupe glass. Garnish with orange twist.

 

Steal My Sunshine

  • 1 1/2 oz Stonecutter Spirits Heritage Cask Whiskey
  • 1/2 oz sumac raspberry syrup
  • 1/4 oz fresh lemon 
  • La Garagiste Ci Confonde petillant naturel Rosè or soda water
Combine all ingredients except wine (or soda water) in glass shaker. Fill with ice. Shake vigorously 8-12 seconds until chilled. Strain into rocks glass filled with ice. Top with La Garagiste (or soda water). Garnish with fresh raspberries.

 

Sumac Raspberry Syrup

  • 2 cups sugar
  • 2 cups water
  • 4 tbs ground sumac
  • 1 bag frozen raspberries  
Combine sugar and water in medium saucepan. Heat till sugar is completely dissolved. Remove from heat. Add ground sumac and raspberries. Let steep for 20 minutes. Reheat. Let steep for an additional 20 minutes. Fine strain. Allow to cool, keep refrigerated. 


Baby Chai, Chai, Chai

 

  • 2 oz Stonecutter Spirits Single Barrel Gin
  • ½ oz vanilla bean syrup
  • ½ oz Chai infused Lillet
  • ¼ oz orgeat
  • 2 dashes orange blossom water
Combine gin, vanilla bean syrup, chai infused Lillet Blanc, orgeat and orange blossom water in glass shaker. Fill with ice. Shake vigorously for 8-12 seconds. Strain into chilled coupe. Garnish with orange peel. 

 

Vanilla Bean Syrup

  • 2 cups sugar
  • 2 cups water
  • 2 vanilla beans, seeded (include bean as well)   
Combine sugar and water in medium saucepan. Heat till sugar is completely dissolved. Remove from heat. Add vanilla beans, seeds. Let steep for 20 minutes. Fine strain. Allow to cool, keep refrigerated. 

 

Chai Infused Lillet Blanc

  • 6 tea bags chai tea
  • 1 750 ml bottle of Lillet Blanc
Combine chai tea and Lillet in covered glass container. Let infuse in a cool, dark place for 2 days. Fine Strain.


Stonecutter Spirits
197 Exchange Street, Unit A
Middlebury, VT 
www.stonecutterspirits.com
 
Highball Social
71 South Union Street
Burlington, VT

Recipes By Corey Burdick