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Straight Bourbon
Whiskey
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Oak & Embers Old Fashioned
- 2 ozCoppercraft Straight Bourbon Whiskey
- 2 dashes of Angostura bitters
- .5 oz simple syrup
- Orange peel, garnish
Combine bourbon, simple syrup, and bitters in a rocks glass. Add ice and stir. Express the oils from an orange peel over the glass, then add the orange peel to the drink.
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Bourbon Blaze
- 2 oz Coppercraft Straight Bourbon Whiskey
- Dash of Angostura bitters
- .5 oz honey
- .25 oz lemon juice
- Cinnamon stick, garnish
- Cranberries, garnish
In a mixing glass, combine bourbon, honey, lemon juice, and a dash of bitters. Stir until chilled. Strain into a rocks glass over an ice cube. Garnish with a cinnamon stick and cranberries.
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Brown Sugar Grapefruit Old Fashioned
- 2 oz Coppercraft Straight Bourbon Whiskey
- 1 brown sugar cube (or 1/2 teaspoon of brown sugar)
- 2 oz fresh grapefruit juice
- 2 dashes Angostura bitters
- Grapefruit twist or grapefruit peel, garnish
- Large ice cube or sphere
Place the brown sugar cube in an Old Fashioned glass (or a rocks glass). Pour fresh grapefruit juice over the sugar cube. Add 2 dashes of Angostura bitters into the glass. Muddle the sugar cube (or brown sugar), grapefruit juice, and bitters together until the sugar is dissolved. Fill the glass with ice cubes. Pour the bourbon over the ice in the glass. Stir gently with a bar spoon for about 30 seconds to combine the flavors and chill the drink. Garnish with a grapefruit twist or a small strip of grapefruit peel.
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Bourbon Pineapple Smash
- 2 oz Coppercraft Straight Bourbon Whiskey
- 1 oz pineapple juice
- .5 oz lime juice
- .5 oz honey syrup
- Club soda
- Mint sprig, garnish
Combine the Coppercraft Straight Bourbon Whiskey, pineapple juice, lime juice, and honey syrup in a shaker with ice. Shake vigorously for about 15 seconds. Strain the co*cktail into a rocks glass with ice. Top with club soda. Garnish with a sprig of mint.
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Scrum Sour
Recipe Created By: Andrew Ramirez, Ghostwrttn
- 2 oz Coppercraft Straight Bourbon Whiskey
- .5 oz Fernet Branca
- 12 dashes Peychaud’s bitters
- .75 oz lemon
- .5 oz simple syrup
- 1 egg white
- .5 oz red wine
In a shaker tin add all the ingredients except the red wine and dry shake until well combined. Add ice to the shaker and wet shake. Strain into a rocks glass with fresh ice. Gently pour red wine over the bar spoon into the glass to create a float.
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Blend of
Straight Bourbon
Whiskey
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The Artisan’s Old Fashioned
- 2 oz Coppercraft Blend of Straight Bourbon Whiskies
- 1 tsp simple syrup
- 2 dashes aromatic bitters
- 1 orange peel
- 1 Luxardo cherry, garnish
Muddle the orange peel, cherry, and simple syrup in a rocks glass. Add the Coppercraft Blend of Straight Bourbon Whiskies and bitters. Fill the glass with ice and stir well. Garnish with a Luxardo cherry.
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Full Court Press
Recipe Created By: Andrew Ramirez, Ghostwrttn
- 1.5 oz Coppercraft Blend of Straight Bourbon Whiskies
- .5 oz Amaro Nonino
- .75 oz Aperol
- .75 oz lemon juice
- 2 oz tonic water
- Orange peel, garnish
In a co*cktail shaker with ice, add all the ingredients and shake until chilled. Strain into a Collins glass with fresh ice and top with tonic water. Garnish with an orange peel.
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Cafe Boulevardier
Recipe Created By: Living Lark
- 2 oz Coppercraft Blend of Straight Bourbon Whiskies
- 2 oz cold brew coffee
- 1 oz amaro
- 4 dashes chocolate bitters
- 4 dashes orange bitters
- Orange peel, garnish
Stir all ingredients over ice in a rocks glass and serve. Garnish with an orange peel.
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Kentucky Outlaw
- 2 oz Coppercraft Blend of Straight Bourbon
- 0.5 oz orange juice
- 0.5 oz lemon juice
- 0.25 oz grenadine
- 2 dashes bitters
Put ingredients together in a co*cktail shaker. Shake and serve on the rocks.
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Bee’s Elbows
- 2 oz Coppercraft Blend of Straight Bourbon
- 0.75 oz lemon juice
- 0.75 oz honey syrup (equal parts honey and water)
- 2 dashes orange bitters
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The Revolver
- 1.5 oz Coppercraft Blend of Straight Bourbon
- 0.5 oz coffee liqueur
- 2 dashes orange bitters
Serve up.
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Rye Whiskey
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Sazerac
- Absinthe, to rinse
- 1 sugar cube
- .5 tsp cold water
- 3 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- 1.25 ozCoppercraft Rye Whiskey
- 1.25 oz cognac
- Lemon peel, garnish
Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube, water, and the Peychaud’s and Angostura bitters. Add the Coppercraft Rye and cognac, fill the mixing glass with ice. Stir until well-chilled and strain into the prepared glass. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.
The Distiller’s Manhattan
- 2 oz Coppercraft Rye Whiskey
- 1 oz sweet vermouth
- 2 dashes orange bitters
- 1 Luxardo cherry, garnish
Stir the Coppercraft Rye Whiskey, sweet vermouth, and orange bitters in a mixing glass with ice. Strain into a chilled coupe glass. Garnish with a Luxardo cherry.
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Time Out
Recipe Created By: Andrew Ramirez, Ghostwrttn
- 1.5 oz Coppercraft Rye Whiskey
- 1 oz Lofi Gentian Amaro
- .5 oz sweet vermouth
- 2 dashes of Angostura bitters
- 2 Maraschino cherries, garnish
In a mixing glass with ice, add all the ingredients and stir until chilled. Strain into a coupe and garnish with cherries.
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Detroit Brown
Recipe Created By: Living Lark
- 2 oz Coppercraft Rye Whiskey
- 4 oz Vernor’s ginger ale
- 2-3 dashes Angostura bitters
Stir all ingredients over ice in a rocks glass and serve.
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Winter Rye Solstice co*cktail
Recipe Created By: Justin Whitman, MDRD
- 2 oz Coppercraft Rye Whiskey
- .75 oz Amaro Nonino
- 1 oz fresh lemon juice
- .50 oz clove brown sugar syrup (see recipe below)
- 1 egg white OR .75 oz of Aquafaba (vegan substitute)
- Black walnut bitters, garnish
Add the Coppercraft Rye Whiskey, Amaro Nonino, fresh lemon juice, clove brown sugar syrup, egg white (or aquafaba) into a boston shaker and dry shake without ice for 10-15 seconds. Add ice to ingredients in the boston shaker and shake again until well chilled. Strain into a chilled Nick & Nora glass. Garnish with black walnut bitters design.
Clover Brown Sugar Syrup
- 2 cups brown sugar
- 2 cups water
- 8-10 cloves
In a saucepan add 2 cups of brown sugar, 2 cups of water, and 8-10 whole cloves. Place over medium heat and stir until sugar is fully dissolved. Remove from heat and let cool. Once cool, strain cloves from syrup.
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Classic Manhattan
- 2 oz Coppercraft Rye
- 0.75 oz sweet vermouth
- 2 dashes Angostura bitters
Serve up or on the rocks.
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Rye in July
- 2 oz Coppercraft Rye
- 0.75 oz simple syrup
- 1.5 oz grapefruit juice
- 0.5 oz lemon juice
- 2 dashes orange bitters
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Applejack
Made with Michigan apples
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Birdie Juice
Recipe Created By: Andrew Ramirez, Ghostwrttn
- 2 oz Coppercraft Applejack
- 3 oz soda water
- 2 oz champagne
- Apple, garnish
In a glass with ice add soda water, Coppercraft Applejack, and champagne. Stir gently
and garnish with fresh apple slices.
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Peanut Butter Applejack
- 2 oz Coppercraft Applejack
- .5 oz peanut butter maple syrup
- 6 oz homemade apple cider
- 2 oz peanut butter
- 1 oz cinnamon
- 1 oz brown sugar
Mix cinnamon and brown sugar. Rim a mug with peanut butter and cinnamon sugar mixture. Fill the mug with Coppercraft Applejack, peanut butter maple syrup, and hot homemade cider. Stir gently so as not to agitate the rim.
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Hot Buttered Applejack
Recipe Created By: Jeremy Williams, MDRD
- 2 oz Coppercraft Applejack
- 2 tablespoons brown butter batter (see recipe below)
- 7 oz hot apple cider
Heat glass with hot water and empty. Heat a quality spiced apple cider in a kettle near boiling. Add brown butter batter to glass. Slowly pour in piping hot apple cider while stirring to dissolve batter. Once batter is well incorporated, stir in Coppercraft Applejack and garnish with whipped cream and freshly grated nutmeg. Serve with a long spoon.
Brown Butter Batter
- 2 cups salted butter
- 4 cups brown sugar
- 1 tsp ground ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 teaspoon vanilla extract
2 tablespoons molasses. Melt butter in a saucepan on low heat. Add the sugar, vanilla and molasses. Stir to combine then stir in spices. Continue stirring on low heat until all the ingredients are well incorporated, including any separation of the butter (this could take some time.) Pour into a container while still warm and store refrigerated. It will expire with the butter used to make it.
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The Big Apple
- 2 oz Coppercraft Applejack
- 0.75 oz sweet vermouth
- 2 apple slices, muddled
- 2 dashes orange bitters
- Garnish with an apple slice
Serve up or on the rocks.
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Jack Mule
- 2 oz Coppercraft Applejack
- 1 oz lime juice
- 0.5 oz simple syrup
- Top with ginger beer
- Apple slice, garnish
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Vodka
Made with 100% premium grains
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S’mores co*cktail
- 2 ozCoppercraft Vodka
- 1 oz chocolate liqueur
- .5 oz marshmallow syrup
- Graham cracker crumbs, to rim
Rim a chilled glass with chocolate liqueur and graham cracker crumbs. Add vodka, chocolate liqueur, and marshmallow syrup in a shaker and strain into the chilled glass.
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The Craftsman’s Martini
- 2.5 oz Coppercraft Vodka
- .5 oz dry vermouth
- 1 lemon peel
- 1 sprig of rosemary, garnish
Stir the Coppercraft Vodka and dry vermouth in a mixing glass with ice. Strain into a chilled martini glass. Express the oils from the lemon peel over the co*cktail. Garnish with a sprig of rosemary.
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Go Greyhound
Recipe Created By: Andrew Ramirez, Ghostwrttn
- 1.5 oz Coppercraft Vodka
- .75 oz Thatcher’s Organic Elderflower Liqueur
- 1 oz grapefruit juice
- .25 oz simple syrup
- 2 oz soda water
- Grapefruit peel, garnish
In a shaker tin with ice, combine all the ingredients until chilled. Strain into a Collins glass, top with soda water and garnish with a grapefruit peel.
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Batch Bloody Mary
Recipe Created By: Living Lark
- 750 mL Coppercraft Vodka
- .25 oz salt
- .5 oz onion powder
- .5 oz celery salt
- 10 oz lemon juice
- 24 oz tomato juice
- 2 tbs prepared horseradish
- 2 tsp Worcestershire sauce
- .5 oz hot sauce
- Celery, garnish
- Lemon, garnish
In a glass measuring cup, combine the onion powder, salt, and celery salt. Slowly add in the lemon juice, stirring with a whisk to combine. Transfer mixture to a large pitcher then add tomato juice, horseradish, Worcestershire, and hot sauce. Stir well and add Coppercraft Vodka. Pour over plenty of ice and garnish with celery stalks and lemon wedges. Serves 10.
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A Russian Vacation
- 1 oz Coppercraft Vodka
- 2 oz orange juice
- 0.75 oz coffee liqueur
Pour into a Rocks glass.
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Sex on the Rocks
- 2 oz Coppercraft Vodka
- 1.5 oz cranberry juice
- 1.5 oz orange juice
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Citrus Flavored
Vodka
Made with 100% premium grains
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X’s & O’s
Recipe Created By: Kate Bolt, Living Lark
- 2 oz Coppercraft Citrus Vodka
- 3 oz white cranberry juice
- 1 oz lemon juice
- Dehydrated lemon wheel, garnish
In a shaker tin with ice, combine all the ingredients and shake until chilled. Strain into a Collins glass with fresh ice and garnish with a dehydrated lemon wheel.
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Holly Brunch Tonic
- 750 mL Coppercraft Citrus Vodka
- 8 oz white sugar
- 12 oz water
- 3 rosemary sprigs
- 16 oz 100% cranberry juice
- 8 oz pulp-free orange juice
- 16 oz club soda
Simple Syrup: Combine sugar and water in a small saucepan, bring to a boil. Reduce heat and simmer for 3 minutes or until sugar is dissolved. Remove from heat. Add rosemary and simmer for 5 minutes. Strain and cool.
Holly Brunch Tonic: Combine 12 oz simple syrup, Coppercraft Citrus Vodka, and juices in a pitcher. Stir well. Serve in a highball with ice and a sprig of rosemary.
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Blueberry Patch
- 2 oz Coppercraft Citrus Vodka
- 0.25 oz simple syrup
- Handful of blueberries, muddled
- Top with lemon lime soda
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3 Putt
- 2 oz Coppercraft Citrus Vodka
- 2 oz unsweetened iced tea
- 2 oz lemonade
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GIN
Made with 13 Botanicals
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Lake Michigan Froth
- 1 oz Coppercraft Gin
- 1 oz lemon juice
- .5 oz simple syrup
- 2-3 dashes of orange bitters
- Club soda, to top
- Lemon peel, garnish
Combine Coppercraft Gin, lemon juice, simple syrup, and orange bitters in shaker. Shake well with ice and strain into a glass filled with ice cubes. Top with club soda and gently stir. Garnish with a lemon peel twist.
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Coppercraft Smoked Gin & Tonic
- Coppercraft Gin
- 1 oz grapefruit juice
- Tonic water, to top
- Rosemary, to smoke
Combine all ingredients in a highball glass with ice. Smoke co*cktail with rosemary.
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Enzoni
- 1 oz Coppercraft Gin
- 1 oz Campari
- .75 oz lemon Juice
- .5 oz simple syrup
- White grapes, garnish
Muddle grapes in your co*cktail shaker. Add remaining ingredients. Shake with ice and strain over fresh ice into a double Old Fashioned glass. Garnish with skewered grapes.
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The Artisanal Gimlet
- 2 oz Coppercraft Gin
- .75 oz lime juice
- .5 oz simple syrup
- 1 lime wheel, garnish
Combine the Coppercraft Gin, lime juice, and simple syrup in a shaker with ice. Shake well and strain into a chilled coupe glass. Garnish with a lime wheel.
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No Blood No Foul
Recipe Created By: Andrew Ramirez, Ghostwrttn
- 1.5 oz of Coppercraft Gin
- 1 oz Thatcher’s Organic Blood Orange Liqueur
- .5 oz Lillet
- 1 oz orange juice
- .25 simple syrup
- Dehydrated orange wheel, garnish
In a shaker tin with ice, add all the ingredients and shake until chilled. Strain into a rocks glass with fresh ice and garnish with a dehydrated orange wheel
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Bullpen Bruiser
Recipe Created By: Andrew Ramirez, Ghostwrttn
- 1.5 oz Coppercraft Gin
- 1 oz creme de cacao
- 1 oz Lillet
- 1 oz lemon juice
- 1 dash of saline
- Dehydrated lemon wheel, garnish
In a shaker tin with ice, add all the ingredients and shake until chilled. Double strain into a coupe and garnish with a dehydrated lemon wheel.
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Spiked Chai
Recipe Created By: Living Lark
- 2 oz Coppercraft Gin
- .5 oz agave syrup
- 8 oz water
- 4 oz whole milk
- 2 oz black tea
- 4-5 cardamom pods, smashed
- 2 cloves
- Cinnamon stick
- ¼” of ginger
- 8 fennel seeds
- Star anise, garnish
Bring water and milk to a simmer with spices in a saucepan. Reduce heat to low and add black tea. Steep for 3 minutes while stirring occasionally. Strain into a mug. Add Coppercraft Gin and agave syrup. Stir well. Garnish with star anise.
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Thyme Collins co*cktail
Recipe Created By: Jazmine Gonzalez, Buffalo Traders Lounge
- 1.5 oz Coppercraft Gin
- Bar spoon of thyme liqueur
- 1 oz lemon juice
- .5 oz simple syrup
- Tonic water
Pour all ingredients into a Collin glass. Quickly mix all ingredients with a bar spoon. Add ice to glass and top with tonic. Garnish with a thyme sprig and enjoy.
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Gimlet
- 2 oz Coppercraft Gin
- .75 oz lime
- .5 oz simple syrup
- Lime, garnish
Shake ingredients in a co*cktail shaker. Strain into a coupe glass.
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Ginger Sipper
- 1.5 oz Coppercraft Gin
- 2 oz ginger ale
- 2 oz cranberry juice
- Lime, garnish
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Tom Collins
- 2 oz Coppercraft Gin
- 0.75 oz simple syrup
- 1 oz lemon juice
- Top with soda water
- Cherry, garnish
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Rum
Made with 100% sugarcane molasses
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Cranberry Frost
- 2 ozCoppercraft “Holland to Holland” Rum
- 1 oz cranberry juice
- .25 oz simple syrup
- Cranberry, garnish
Combine rum, cranberry juice, and simple syrup into a shaker. Shake and strain into your choice of glass. Garnish with cranberries.
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The Master Craftsman’s Mojito
- 2 oz Coppercraft Rum
- .75 oz fresh lime juice
- 1 oz simple syrup
- 6–8 fresh mint leaves
- Club soda
- Lime wheel and additional mintleaves,garnish
Muddle the mint leaves with the lime juice and simple syrup in a co*cktail shaker. Add the Coppercraft Rum and fill the shaker with ice. Shake well to combine. Fill a highball glass with ice and strain the mixture into the glass. Top with club soda. Garnish with a lime wheel and additional mint leaves.
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Let’s Talk About Daiquiris
Recipe Created By: Living Lark
- 3 oz Coppercraft Rum
- 4 oz grapefruit juice
- 1 oz honey
- 4 basil leaves
Warm honey slightly for easier mixing. In a co*cktail shaker muddle basil, then add Coppercraft Rum, grapefruit juice, and honey. Add ice and shake until chilled. Pour over ice in a rocks glass.
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Cuba Libre
- 2 oz Coppercraft Rum
- 4 oz cola
- Lime, garnish
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Rum Smash
- 2 oz Coppercraft Rum
- 0.75 oz simple syrup
- 0.5 oz lime juice
- 4 blackberries, muddled
- Top with soda water
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Classic Daiquiri
- 2 oz Coppercraft Rum
- 1 oz simple syrup
- 0.75 oz lime juice
Serve up or on the rocks with a twist of lime.
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Food Recipes
Smoked Barbecue Pork Sandwich
Smoked Pork Butt
10 pounds pork butt
250 grams (about 1 scant cup)salt
5 liters water
125 grams (5/8 cup) sugar
Combine water, salt, and sugar in a large pot; add pork butt, making sure it is completely submerged in brine. Cover, and let sit in refrigerator for four days. After four days, remove pork butt from brine and pat dry; let pork butt dry for two hours before smoking, which aids the meat in catching flavor better. As the pork is drying, soak wood chips in water. Smoke the pork for 90 minutes and then finish in a 300-degree oven for two hours. Once the pork is finished cooking, save any liquids from the pork for use in the barbecue sauce.
Barbecue Sauce
1/2 cup packed brown sugar
1 small red onion, diced
1 jalapeño, diced
6 garlic cloves, whole
1 tablespoon black pepper
2 roasted red peppers, skinned and seeded
1 cup apple cider vinegar
2 tablespoons mustard powder
1 tablespoon paprika
Reserved pork drippings
1/4 cup Coppercraft Distillery Single Barrel Bourbon
10 hamburg-style buns for serving
In a pan, cook the brown sugar, red onion, garlic, and jalapeño until the onion is translucent. Add black pepper, paprika, and drippings. Cook on low for 30 minutes. Add Coppercraft Bourbon. Purée. Using your hands, remove the fatty layer and bone from pork. Gently pull the meat, and serve immediately with the barbecue sauce and hamburger-style buns.