Alpine Hippie Juice

Shake with ice:

1.25 oz Averell Damson Gin

.75 oz cognac

.75 oz Zirbenz

.5 oz grapefruit juice

.5 oz lime juice

Strain into a chilled coupe.

Garnish with a rosemary sprig.

Alpine Martini

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1.5 oz Dolin dry vermouth

1 bar spoon Zirbenz Stone Pine Liqueur of the Alps

Strain into a coupe.

Garnish with a lemon peel.

Alpine Old-Fashioned

Prepare a double rocks glass filled with ice.

Stir with ice:

2 oz rye whiskey

0.25 oz Zirbenz Stone Pine Liqueur of the Alps

0.25 oz Dolin Génépy le Chamois Liqueur

0.25 oz 1:1 simple syrup

Strain into the prepared glass.

Garnish with an orange peel.

Altstadt Collins

Build in a collins glass filled with ice:

1 oz Zirbenz Stone Pine Liqueur of the Alps

0.5 oz John D. Taylor’s Velvet Falernum

0.5 oz lime juice

Stir.

Top with 3 oz lager, Vienna-style.

Garnish with a rosemary sprig stuck in a lime wheel.

Caldera

Stir with ice:

1.5 oz reposado tequila

.75 oz Aperitivo Cappelletti

.5 oz Zirbenz Stone Pine Liqueur of the Alps

Strain into a cocktail glass.

Garnish with a grapefruit peel (express and discard).

Cedar Fever

Stir with ice:

2 oz. Hayman’s Old Tom Gin

0.5 oz Zirbenz Stone Pine Liqueur of the Alps

0.5 oz elderflower liqueur

Strain into a cocktail glass.

Top with 3 dashes Peychaud’s bitters.

Garnish with a lemon peel.

 

Gone Camping

Stir with ice:

1 oz high proof rye

1 oz Zirbenz Stone Pine Liqueur

0.75 oz Cocchi Americano

0.25 oz Dolin Genepy le Chamois

1 barspoon Amaro Alta Verde

Strain into a rocks glass filled with ice.

Garnish with an orange peel and a rosemary sprig

Green & Black Manhattan

Stir with ice:

1.5 oz rye whiskey

1.5 oz Cocchi Vermouth di Torino ‘Storico’

1/2 tsp Zirbenz Stone Pine Liqueur of the Alps

Strain into a double rocks glass filled with ice.

Garnish with grapefruit peel.

Hop To It Collins

Shake with ice:

0.75 oz Hayman’s London Dry Gin

0.75 oz Zirbenz Stone Pine Liqueur of the Alps

0.5 oz lemon juice

Strain into a collins glass filled with ice.

Top with 3 oz IPA.

In Vida Veritas

Stir with ice:

1.5 oz Del Maguey Mezcal Vida

0.75 oz Zirbenz Stone Pine Liqueur

0.75 oz Nux Alpina Walnut Liqueur

0.5 oz Benedictine Liqueur

1 dash Bitter Truth Xocolatl Mole Bitters

Strain into a cocktail glass.

Garnish with an orange peel.

Into the Woods

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1 oz Cocchi Americano

0.5 oz Zirbenz Stone Pine Liqueur of the Alps

1 tsp Amaro Alta Verde

2 dash Scrappy’s Aromatic Bitters

Strain into a coupe.

Garnish with red-vein sorrel.

Jungle Boogie

Blend with crushed ice:

2 oz Zirbenz Stone Pine Liqueur of the Alps

3/4 oz lime juice

3/4 oz grapefruit juice

3/4 oz cinnamon syrup

Pour into a double rocks glass.

Top with crushed ice.

Garnish with a mint sprig.

Le Grog Alsacien

Build in a warm mug:

1 oz rhum agricole blanc

0.5 oz Zirbenz Stone Pine Liqueur of the Alps

0.5 oz lemon juice

1 tsp sugar or honey

4 oz hot water

Garnish with a cinnamon stick and a lemon peel.

Mr. Burns

Stir with ice:

2 oz Dewar’s White Label

0.5 oz Cocchi Vermouth di Torino ‘Storico’

0.5 oz Zirbenz Stone Pine Liqueur

Strain into a cocktail glass.

Garnish with a lemon twist.

Passion & Pine

1.00 oz bourbon

0.75 oz Zirbenz Stone Pine Liqueur of the Alps

0.50 oz lemon juice

0.25 oz passionfruit liqueur

0.25 oz simple syrup

The drink is shaken and served over crushed ice in a Tiki Glass. Garnished with Lemon Twist, Rosemary Sprig, and Tiki Umbrella.

Poker Face

Stir with ice:

0.5 oz Elisir Novasalus

0.5 oz Salers Gentiane Aperitif

0.5 oz Zirbenz Stone Pine Liqueur of the Alps

Strain into a collins glass filled with ice.

Top with 4 oz Fentiman’s Curiosity Cola.

Stir gently.

Garnish with a long, wide grapefruit peel.

Real Thing Toddy

Build in a warm mug:

1 oz The Scarlet Ibis Trinidad Rum

0.5 oz Zirbenz Stone Pine Liqueur of the Alps

0.5 oz lemon juice

1 tsp sugar or honey

4 oz hot water

Garnish with a cinnamon stick and a lemon peel.

 

Sierra Madre Occidental

Build in a warm mug:

2 oz añejo tequila

1 oz Zirbenz Stone Pine Liqueur of the Alps

0.5 oz honey syrup (2:1)

0.25 oz lemon juice

6 oz hot water

Garnish with a lemon wheel.

Stone Pine Sazerac

Prepare a chilled double rocks glass rinsed in Zirbenz Stone Pine Liqueur.

Combine in a mixing glass:

2 oz rye whiskey

0.25 oz Zirbenz Stone Pine Liqueur

0.25 oz rich simple syrup

Stir with ice.

Strain into the prepared glass.

Garnish with a lemon peel.

 

TBA Collins

Shake with ice:

1 oz Zirbenz Stone Pine Liqueur of the Alps

1 oz blackstrap rum

1 oz bourbon

0.5 oz vanilla syrup

Strain into a collins glass.

Top with 2 oz imperial stout.

Zirbenz Swizzle

Build in a collins glass filled with crushed ice:

1.5 oz Hayman’s Old Tom Gin

0.5 oz Zirbenz Stone Pine Liqueur of the Alps

0.5 oz Dolin Génépy le Chamois Liqueur

0.5 oz lime juice

1 bar spoon simple syrup

Swizzle.