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      Botanical
      Peppered
      Restorative
      Zested
      2 oz. Uncle Val's Zested Gin
      1 oz. Fresh Lemon Juice
      .75 oz. Simple Syrup
      1 Fresh Egg White
      Club Soda
      Add gin, lemon juice, simple syrup and egg white to a shaker and vigorously dry shake for 15 seconds. Add 3-4 ice cubes and shake until well-chilled. Double strain into a chilled Collins glass and top with club soda.

      1 oz. Uncle Val's Zested Gin

      1 oz. La Pivón Rojo Vermouth

      1 oz. Campari

      Build gin, vermouth and Campari in a cocktail mixing glass, stir about 20 revolutions with a mixing spoon. Strain with a Hawthorne strainer over a large ice cube in a double old fashioned glass. Garnish with a slick of an orange peel.

      1 oz. Uncle Val's Restorative Gin

      1 oz. La Pivón Rojo Vermouth

      1 oz. Campari

      Build gin, vermouth and Campari in a cocktail mixing glass, stir about 20 revolutions with a mixing spoon. Strain with a Hawthorne strainer over a large ice cube in a double old fashioned glass. Garnish with a slick of an orange peel.

      1 oz. Uncle Val's Peppered Gin

      1 oz. La Pivón Rojo Vermouth

      1 oz. Campari

      Build gin, vermouth and Campari in a cocktail mixing glass, stir about 20 revolutions with a mixing spoon. Strain with a Hawthorne strainer over a large ice cube in a double old fashioned glass. Garnish with a slick of an orange peel.

      1.5 oz. Uncle Val's Botanical Gin

      1.5 oz. La Pivón Blanco Vermouth

      .5 oz. Suze Liqueur

      Build gin, vermouth and liqueur in a cocktail mixing glass, stir about 20 revolutions with a mixing spoon. Strain with a Hawthorne strainer into a coupe or over a large ice cube in a double old-fashioned glass. Garnish with a lemon twist.

      1 oz. Uncle Val’s Botanical Gin
      .75 oz. La Pivón Rojo Vermouth
      .75 oz. Luxardo Bitter Bianco infused with Blood Orange 
      and Vanilla Beans
      
              
      Build gin, vermouth, bitter liqueur and vermouth in a cocktail mixing glass, stir about 20 revolutions with a mixing spoon. Strain with a Hawthorne strainer over a large ice cube in a double old-fashioned glass. Garnish with a slick of an orange peel and a piece of dried vanilla bean.
      1.5 oz. Uncle Val’s Botanical Gin
      .5 oz. Fresh Lemon Juice
      .5 oz. Rosemary-Thyme Simple Syrup
      Sparkling Wine
      
      
      Build gin, lemon juice and rosemary-thyme simple syrup in shaker tin with ice, shake for 7-8 seconds. Strain with a Hawthorne strainer into a champagne flute and fill with sparkling wine. Garnish with a long lemon twist using a channel knife.
      2 oz. Uncle Val’s Botanical Gin
      .75 oz. Fresh Lemon Juice
      .5 oz. Honey Syrup
      2 pinches of Fennel Pollen
      3 Dashes Bitter Queens Norcal Nancy Eucalyptus Bitters
       
      Build gin, lemon, honey syrup and bitters in shaker tin with ice, shake for 7-8 seconds. Strain with Hawthorne strainer through double strainer into a small chilled coupe glass.
      2.0 oz. Uncle Val's Peppered Gin
      .5 oz. Demitri's Chilies and Peppers Bloody Mary Seasoning 
      6 oz. Tomato Juice (not from concentrate)
      
      
      Build in shaker tin with all ingredients add ice, cap with other side of tin and shake lightly for 4 seconds, then dump the shaker into the pint glass and place the celery stock into the glass as well as the garnish skewer and serve.
      2.0 oz. Uncle Val's Restorative Gin
      .5 oz. Pear Liqueur
      .75 oz. Lemon Juice
      .5 oz. Cinnamon Simple Syrup
      
      Build in shaker tin with all ingredients add ice, cap with other side of tin and shake for eight seconds. Strain with Hawthorne strainer through a fine strainer into a coupe glass and place the lemon wheel on the rim of the glass for a garnish.
      2.0 oz. Uncle Val's Restorative Gin
      2.0 oz. Cranberry Juice
      .5 oz. Pierre Ferrand Dry Curaçao
      .5 oz. Lemon Juice
      .5 oz. Liquid Alchemist Apple Spiced Syrup
      2 Dashes Angostura Bitters
      Build in shaker tin with all ingredients add ice, cap with other side of tin and shake for 8 seconds. Then, strain with Hawthorne strainer over ice cubes in collins glass with a lemon twist.
      1.5 oz. Uncle Val's Botanical Gin
      .5 oz. Elderflower Liqueur
      .75 oz. Small Hands Tonic Syrup
      Sparkling Water
      Combine gin, elderflower liqueur and tonic syrup in tin shaker. Add ice, cap with other side of tin and shake lightly for 6 seconds, strain with a Hawthorne strainer into collins glass over ice. Fill with sparkling water and garnish with a lime wheel.
      2 oz. Uncle Val's Peppered Gin
      3 oz. Fresh Carrot Juice
      5 Dashes Frank's Hot Red Sauce
      .5 oz. Honey Syrup
      .5 oz. Fresh Lemon Juice

      Combine all ingredients into mixing glass. Gently shake and strain into glass filled with fresh ice. Garnish with cracked black pepper and cut slit lengthwise carrot to fix on rim.

      1.5 oz. Uncle Val's Restorative Gin
      2 oz. Chamomile Citrus Iced Tea, “Mighty Leaf”
      .5 oz. Simple Syrup
      .5 oz. Fresh Lemon Juice

      Combine all ingredients into Collins glass filled with ice. Stir ingredients thoroughly. Garnish with lemon wheel & mint sprig tip.

      2 oz. Uncle Val's Botanical Gin
      .5 oz. Pimm's #1 Liqueur
      .75 oz. Ginger Syrup
      .5 oz. Fresh Lemon Juice
      3 Cucumber Wheels

      Muddle cucumber wheels, lemon & syrup in mixing glass. Add measures of gin, liqueur and ice, then shake. Double strain into chilled coupe glass. Garnish with cucumber wheel and mint.

      1 oz. Uncle Val's Botanical Gin
      .5 oz. Yellow Chartreuse
      .25 oz. Honey Syrup
      .25 oz. Fresh Lemon Juice
      2 oz. Prosecco

      Combine all ingredients in mixing glass, shake well with ice. Double strain into flute glass, then top with Prosecco.

      2 oz. Uncle Val’s Restorative Gin
      .5 oz. Grapefruit
      .5 oz. Lemon
      .33 oz. Bergamot Syrup
      Small ice, light shake, and put into a collins glass with a grapefruit twist.
      1.5 oz. Uncle Val’s Restorative Gin
      .75 oz. Lime
      .33 oz. Cardamom Syrup
      .5 oz. Cucumber Water
      Splash Seltzer
      Muddle 5 leaves fresh Vietnamese Coriander (AKA Rao Ram) then execute collins style with slivered cucumber and Rao Ram garnish.
      1.5 oz. Uncle Val's Peppered Gin
      .5 oz. Turmeric Punt E Mes
      .25 oz. Leopolds Maraschino
      .75 oz. Lemon
      .75 Ginger Syrup
      Shake then serve in a rocks glass over ice with turmeric and pepper rim.
      1.5 oz. Uncle Val's Peppered Gin
      .75 oz. Cocchi Rosa
      .25 oz. Lemon
      .25 oz. Pur Blood Orange Liqueur
      .25 Simple Syrup
      Shake, then serve in a collins glass with blood orange garnish.
      1.5 oz. Uncle Val’s Restorative Gin
      .75 oz. Lemon/Lime
      .5 oz. Black Pepper Syrup
      .5 oz. Egg Whites
      2 Dashes Barkeep Saffron Bitters
      Execute fizz style and serve in a coupe glass.
      1 oz. Uncle Val's Peppered Gin
      .75 oz. Aperol
      .75 Imbue Bittersweet Vermouth
      2 Dashes Bittermens Hellfire
      Stir, and serve in a coupe glass naked or with flower petals.
      2 oz. Uncle Val’s Botanical Gin
      .5 oz. Tennessee Wildflower/Clover Honey
      2 oz. Club Soda
      1 Wedge Meyer Lemon
      Cucumber Foam
      Finish with lavender flower.
      1.5 oz. Uncle Val’s Botanical Gin
      .5 oz. Campari
      1 oz. Fresh Grapefruit Juice
      1 oz. Simple Syrup
      1 Egg White
      Build. Shake. Strain. Top with club soda and finish with grapefruit express.
      Muddled Basil Leaves
      1.5 oz. Uncle Val’s Botanical Gin
      1.5 oz. Fresh Red Grapefruit Juice
      .75 oz. Rhubarb & Hibiscus Cordial
      .25 oz. Fresh Lemon Juice
      Serve on the rocks with splash of club soda, and finish with pickled cucumber slices.
      1.5 oz. Uncle Val's Botanical Gin
      .5 Fresh Lemon
      6-8 Fresh Raspberries
      .5 Simple Syrup
      Add all ingredients in a shaker filled with ice. Shake and strain into tall glass with fresh ice. Top with club soda.
      1.5 oz. Uncle Val's Botanical Gin
      .75 oz. Marie Brizard Parfait Amour
      1.5 oz. Pineapple Juice
      1.5 oz. Fresh Lemon Sour
      Add all ingredients into a shaker filled with ice. Shake and strain over fresh ice in a rocks glass.
      3 oz. Uncle Val's Botanical Gin
      Shake over ice and serve up. Garnish with blue cheese stuffed olives.
      1.5 oz. Uncle Val's Botanical Gin
      .5 Fresh Lime
      .5 oz. Simple Syrup
      Fresh Mint
      In a shaker muddle mint, lime & simple syrup. Add UVBG, ice and shake. Pour into a highball glass, top with soda and ice.
      2 oz. Uncle Val's Botanical Gin
      Juice of .5 Lemon
      .5 oz. Chambord
      1 Egg White
      .5 oz. Simple Syrup
      Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously, and strain into a chilled martini glass.
      2 oz. Uncle Val's Botanical Gin
      1 oz. Elderflower Liqueur
      5-6 Chunks English Cucumber
      10 Mint Leaves
      1 oz. Fresh Lime Juice
      In a shaker muddle cucumber, mint with Elderflower Liqueur. Add remaining ingredients and fill with ice. Shake and strain into a chilled martini glass. Cucumber slice garnish floated.