Media Platforms Design TeamThere’s a new whiskey rebellion going on.Popular Mechanics recently covered the American microdistilling revival, in which DIY craftsman around the country are producing small-batch liquors of their own design. And at the end of the day, when they’re done with the science and tech of distilling, these guys appreciate a cocktail just as much as the rest of us. (Okay, probably more.) We asked the distillers featured in our article for their best cocktail recipes, and the experts obliged:45th Parallel SpiritsNew Richmond, Wisc.Owner: Paul Werni45th Freaky GreekIn a shaker, 1 teaspoon of sugarPlace 5 to 7 miniature Greek basil leavesVigorously muddle contentsAdd 2 oz. of 45th Parallel vodka—continue to muddle the entire contentsSqueeze 1/4 of a lemon into the solutionAdd ice and shakeGarnish a cocktail glass with 1 Greek basil leaf and a lemon twist45th Buckwheat2 shots 45th Parallel VodkaEqual portions of tonic water and cranberry juice to fill tall glass1 wedge of limeThe 45th Parallel Awrey Hummer4 oz. 45th Parallel vodka4 oz. frozen lemonade concentrate1 tray of ice cubes1 eggIn a blender, put ice, lemonade, vodka, and egg white. Blend until you have a slush, and enjoy.Clear Creek DistilleryPortland, Ore.Owner: Steve McCarthyKir Blonde1 oz. Clear Creek Pear Liqueur4 oz. Champagne (or any dry sparkling wine)Pour Pear Liqueur into a chilled champagne flute and pour Champagne over the liqueur to incorporate.Kir Royale1 oz. Clear Creek Cassis Liqueur4 oz. Champagne (or any dry sparkling wine)Pour Cassis Liqueur into a chilled champagne flute and pour Champagne over the liqueur to incorporate.Café Corretto1 espresso shot1 1/2 oz. Clear Creek Grappa Pinot GrigioServe espresso in traditional demitasse and Grappa in a traditional small fluted glass. Mix if desired. Sip until both are gone!New York Distilling Co.Brooklyn N.Y.Co-founder Tom Potter’s “The Opera"2 oz. Perry’s Tot Navy Strength Gin3/4 oz. Dubonnet Rouge1/4 oz. Luxardo Maraschino liqueurA dash of Regans bittersStir, serve up, garnish with a lemon peel.Co-founder Bill Potter’s “The Flanery"1 1/4 oz. Dorothy Parker American Gin1 oz. Cynar apertif3/4 oz. Carpano Antica sweet vermouthStir, serve up, garnish with an orange peel.Co-founder Allen Katz’s “Acerbic Mrs. Parker"2 oz. Dorothy Parker America Gin1/2 oz. fresh lemon juice1/2 oz. hibiscus syrup1/4 oz. Combier orange liqueurShake, serve in Collins glass with ice, top with soda, garnish with lemon peel.Brooklyn GinBrooklyn, N.Y.Owner: Joe SantosBrooklyn Gin & Tonic2 oz. Brooklyn Gin5 oz. tonic water1 lime wedgePour Brooklyn Gin and the tonic water into a highball glass almost filled with ice cubes. Stir well. Garnish with the lime wedge.Brooklyn Gin Martini2 1/2 oz. Brooklyn Gin1/2 oz. dry vermouth1 green olive or lemon twist for garnishOrange or Angostura bitters (optional)Pour the ingredients into a mixing glass filled with ice cubes.Stir for 30 seconds.Strain into a chilled cocktail glass.Add a dash of orange or Angostura bitters if desired.Garnish with the olive or lemon twist.Brooklyn Gin Gimlet2 oz. Brooklyn Gin1/2 oz. lime juice(optional) 1/2 oz. simple syrup (50/50 water & sugar)Combine in a shaker with ice. Shake vigorously and strain into a chilled cocktail glass. Serve with a lime squeeze. If too tart for your palette, add simple syrup to taste.Brooklyn Gin Punch1 bottle of Brooklyn Gin infused with earl grey tea12 oz. agave syrup12 oz. pear purée20 oz. water10 oz. lemon juice NutmegNotes About Ingredients:Pear purée is a little harder to find, but you can also make it. Buy 6 pears. Peel and core. Toss in a processor. Add some water and purée.Don’t use lemon juice concentrate. Buy a dozen lemons and squeeze them.You can find agave syrup in most supermarkets. Call a couple places first and make sure they have it.Steps:Pour the gin into another container (such as a pitcher) and add 3 tea bags of earl grey tea. Stir/shake occasionally for 20 minutes and take the tea bags out. Taste along the way. If you feel it’s getting too bitter for you, take the tea bags out. Pour the infused BG into a punch bowl. Add all other ingredients (except the nutmeg) and stir. Add some ice to the bowl. To serve, add some ice to a glass, pour punch in glass, and sprinkle some ground nutmeg on the top.
