SoNo 1420 Original Craft Cocktail Recipes

2 oz 1420 Hemped Rye, 0.5 oz Kaffe Primal Forest Coffee Liqueur, 3 dashes orange + angosturra bitters. Pour over ice, stir.

1.5 oz Kaffe Primal Forest Coffee Liqueur, 1.5 oz amaretto liqueur, 2 oz cream, milk or dairy free alternative. Pour over ice, stir.

1 oz Kaffe Primal Forest Coffee Liqueur, 1 oz Cold Brew Coffee, 3 oz Tonic Water. Pour over ice, stir. Garnish with lime.

1 oz Kaffe Primal Forest Coffee Liqueur, .5 oz Vo Vodka, 1 oz Espresso. Combine ingredients in ice filled shaker. Top with a scoop of vanilla ice cream

1 oz Kaffe Primal Forest Coffee Liqueur, .75 oz Lemon Juice, .25 oz Simple Syrup. Combine ingredients in ice filled shaker. Top with club soda.

3 oz Kaffe Primal Forest Coffee Liqueur, 2 oz Cold Brew Coffee, 4 oz Oatmilk. Pour over ice, stir.

2 oz Kaffe Primal Forest Coffee Liqueur, 4 oz Coconut Water. Pour over ice, stir. Garnish with lemon peel.

2 oz Vo Vodka, 1 oz Kaffe Primal Forest Coffee Liqueur. Pour over ice, stir. Garnish with orange peel.

1 oz Kaffe Primal Forest Coffee Liqueur, 1 oz Tequila, 1 oz Lime Juice, .5 oz Agave Syrup. Combine ingredients in ice filled shaker. Strain into rocks glass, garnish with lime.

1 oz Vo Vodka, 1 oz Kaffe Primal Forest Coffee Liqueur. Top with milk or dairy-free alternative

2 oz Vanilla-infused Vo Vodka, 1 oz Kaffe Primal Forest Coffee Liqueur, 1 oz Cold brew espresso. Combine ingredients in ice filled shaker. Strain into martini glass, garnish with coffee beans.

1 oz Kaffe Primal Forest Coffee Liqueur, 1 oz 1420 Skysail Gin, 1 oz Campari. Pour over ice, stir. Garnish with orange wedge.

2oz BLAZE Cinnamon Bourbon, .5oz wild turkey 101, 1 oz spiced white peach purée, .75 oz fresh lemon juice, 75 oz Quiver spiced honey spirit, .5 oz Mathilda peach liquor, 2 dash polite amor scrappy bitters, 2 dash angostura bitters, 1 dash of bitter truth peach bitters, 1 teaspoon peach, green yogurt.

2 oz Blaze Cinnamon Bourbon, 1 1/2oz Fresh Lemon Juice, 1 1/4oz Blueberry, Orange Shrub, 1 oz Orgeat, Garnish-Balsamic Syrup Blueberries, Orange Rind

2 oz 1420 Special Reserve Whiskey, 1 oz Pomme juice, .75 oz Orange cordial, .75 oz Lemon juice

2 oz. 1420 Hemped Rye Spirit, 1 oz. sweet vermouth, 1 oz. triple sec, Fresh lime juice

2 oz. 1420 Single Barrel Whiskey or Hemped Rye, 3/4 oz. lime juice, 1/2 oz. simple syrup, 4-5 mint leaves.Muddle mint leaves in simple syrup, add remaining ingredients in ice filled shaker. Strain into ice filled silver tumbler. Garnish with mint.

2 oz. 1420 Single Barrel Whiskey, 1 oz. lemon, 1 oz. grapefruit. Combine ingredients in an ice filled shaker. Strain over ice filled glass, garnish with lemon.

2 oz 1420 Full Proof Whiskey, .75 oz freshly squeezed juice from 1 lemon, .75 oz honey syrup. Combine all ingredients in an ice-filled shaker. Strain into an ice-filled double old fashioned glass.

2 oz 1420 Single Barrel Whiskey, .25 ounce simple syrup, 3 dashes Angostura Bitters, Twisted orange peel, for garnish. Combine ingredients in an ice filled rocks glass. Garnish with orange peel.

2 oz. 1420 Single Barrel Whiskey, 1 oz. Italian vermouth, 2 dashes Angostura bitters. Stir the whiskey, vermouth, and bitters well with cracked ice in a mixing glass until chilled. Strain into a chilled cocktail glass. Garnish with a lemon twist and cherry.

3 oz. 1420 Hemped Rye Spirit, 1 oz. sweet vermouth​​​​​​​​, 2 dashes of cherry brandy​​​​​​​​, 1 dash absinthe​​​​​​​​.

2 oz. 1420 Hemped Rye Spirit, 1/2 oz. honey ginger syrup, 3/4 oz. fresh squeezed lemon juice, 1/2 oz. pineapple. Combine ingredients in an ice filled shaker. Strain over ice filled rocks glass, garnish with lemon and candied ginger.

2 oz. 1420 Single Barrel Whiskey or Hemped Rye, Spirit, 1/2 oz. simple syrup, 3/4 oz. fresh lemon juice, Seasonal fruit of choice, Mint leaves. Gently muddle fruit and mint leaves in simple syrup, add remaining ingredients in ice filled shaker. Strain into ice filled tumbler. Garnish with mint.

2 oz. 1420 Single Barrel Whiskey, .75 oz. lemon juice, .75 oz. honey. Pour boiling water into a mug, to pre-warm it. After a minute, empty water, add ingredients, top with boiling water and garnish with a lemon and cinnamon stick.

2 oz. Vo Vodka​​​​​​​​, 3/4 oz. yellow chartreuse​​​​​​​​, 1 oz. lemon juice, 3/4 oz. pineapple syrup. Combine ingredients in an ice filled shaker. Strain into coupe glass.

2 oz. Vo vodka​​​​​​​​, 1/2 oz. Aperol​​​​​​​​, 3/4 oz. Orange liquor, 3/4 oz. lemon juice, 1/2 oz. pineapple juice. Combine ingredients in an ice filled shaker, then strain into a rocks glass with ice. Garnish with lemon. Cheers!​​​​​​​​

2 oz. Lemon vodka, 1/2 oz. triple sec, 1 oz. strawberry puree, 3/4 oz. lemon juice. Combine ingredients in an ice filled shaker. Strain over ice filled rocks glass, garnish with lemon and luxardo cherry.

2 oz. Woodruff + Elderflower Vodka, 1 oz. fresh squeezed lime juice, 3/4 oz. lemongrass syrup. Combine ingredients in an ice filled shaker. Strain over ice filled mule cup, top with Reed's Ginger Beer. Garnish with mint and a lime wheel.

2 oz. Vo Vodka, 1 1/2 oz. fresh grapefruit juice, 1/2 oz. lime juice. Combine ingredients in an ice filled shaker. Strain into a salt rimmed glass. Top with club soda.

2 oz. Blood Orange Vodka, 1 oz. mango juice, 3/4 oz. Aperol, 1/2 oz. pineapple juice, 3/4 oz. lemon juice. Combine ingredients in an ice filled shaker, then strain into a collins glass with ice. Garnish with blood orange and fresh mint.

1 oz. Sindica Skysail gin, 1 oz. Campari, 1 oz. sweet vermouth. Stir ingredients in a mixing glass filled with ice, and stir until well-chilled. Strain into rocks glass and garnish with orange peel.

2 oz. Sindica Skysail Gin, 3/4 oz. simple syrup, 3/4 oz. fresh squeezed lime juice, 6-8 mint leaves, 1 dash orange bitters. In a cocktail shaker gently muddle mint leaves with simple syrup. Add all other ingredients, shake to combine then strain into ice filled tall glass. Garnish with mint.

2 oz. Sindica Bangtail Gin​​​​​​​​, 1 oz. cucumber juice, 3/4 oz. fresh squeezed lime juice​​​​​​​​, 2 fresh mint leaves​​​​​​​​. Combine in ice filled shaker then strain into rocks glass with ice. Garnish with fresh cucumber.

2 oz. Blaze Cinnamon Flavored Whisky, 1 oz. peach juice, 3/4 oz. lemon juice, 2 dashes of Fee Brothers Peach Bitters. Combine ingredients in an ice filled shaker, then strain into a rocks glass with ice. Garnish with peaches and cinnamon sticks.

2 oz. BLAZE Cinnamon Bourbon, 1 oz. Freshly squeezed orange juice. Splash of club soda. Top with an orange slice.

1 oz. BLAZE Cinnamon Bourbon, 1 oz. 1420 Vo Vodka​​​​​​​​, 2 oz. Apple cider​​​​​​​​, 4 oz. Ginger beer. Top with cinnamon sticks and apple slices​​​​​​​​

1.5 oz. BLAZE Cinnamon Bourbon, 1.5 oz. Khortytsa Honey Hot Pepper Vodka. Combine BLAZE and Khortytsa Vodka in an ice filled mixing glass. Stir to combine. Strain into a chilled glass. Garnish with any kind of hot pepper and crushed chili flakes (optional)

1 part BLAZE Cinnamon Bourbon, 1 part Orange Liqueur, 1 part Tequila, 2 parts Margarita mix. In a small dish, pour salt. Rim the glass with a lime wedge, and dip the rim in salt. Stir together ingredients & pour over ice in a glass. Garnish with a wedge of blood orange and lime.

2oz. BLAZE Cinnamon Bourbon, 2oz. Chila Orchata - cinnamon cream rum​​​​​​​​. ​​​​​​​​Combine ingredients in an ice-filled shaker. Strain into two sugar-rimmed glasses. Garnish with powdered cinnamon.

2 oz. BLAZE Cinnamon Bourbon, 5 oz. apple cider​​​​​​​​, 1 pinch cinnamon​​​​​​​​. Garnish with honey crisp apple slice

1.5 oz BLAZE Cinnamon Bourbon, 3-4 Dried Strawberries, 1 oz Juicy Pink Mixer, 1 oz fresh lemon Juice, Splash of Simple Syrup, Strawberry Dusted Lemon Wheel.

2 oz of BLAZE Cinnamon Bourbon, 1 oz of “Blyzzurp”, 3 Dashes Apple Bitters, Stir, Burnt Chinese cinnamon. “Blyzzurup” - Cinchona bark, wild cherry bark, cassia cinnamon, schizandra berries, Devils Club Root extract, 100% raw sugar, water

1.5oz BLAZE Cinnamon Bourbon, .5oz lemongrass, cardamom, Kashmiri curry infused 1420 Hemped Rye, 5oz curried coconut water simple syrup, .5oz papaya honey marmalade, .5oz Indian sour orange juice 1 egg white, Garnish with fried curry leaf candied with coconut sugar and Indian gooseberries.