We love cocktails on Barrel to Bottle. We love classics, and we love riffs. We might love riffs more. This week, we’ve got three mixologists riffing on three classic cocktails for Greg and Jim to judge.

You can make all these recipes at home, or you can do your own riff.

Roger’s Cocktails

• Siesta in the Caribbean

• 2 oz Siete Leguas Blanco Tequila
• ¾ oz Chinola Passion Fruit Liqueur
• ¾ oz Rhum Clement Creole Shrub Liqueur
• ¾ oz lime juice
• Garnish with lime wheel
  
  

• Friar’s Folly

• 2 oz Plymouth Original Dry Gin
• ¾ oz pomelo or grapefruit juice
• ½ oz Rhum Clement Creole Shrub Liqueur
• ½ oz honey syrup (2:1 honey mixed with warm water)
• Top with soda water
• Garnish with pomelo or grapefruit peel
  
  

• Fall Fashioned

• 2 oz New Riff Distilling Single Barrel Rye Barrel Proof
• 1 tsp Luxardo cherry syrup
• 1 oz St. Elizabeth Allspice Dram
• 1 dash Angostura Bitters
• 1 dash Regan’s Orange Bitters
• Garnish with cherry and orange bitters
  
  

Chris’ Cocktails

• Michoacán x Midwest Margarita

• 2 ½  oz Siete Leguas Blanco Tequila
• ½ oz Pierre Ferrand Dry Curacao
• 1 ½ oz Lime Juice
• ½ oz Valencia Orange Juice
• 1 ½ oz prickly pear/rhubarb syrup
• Garnish: lime wheel
• Garnish: kosher salt rim (optional)
  

  Prickly Pear-Rhubarb Syrup:

• 2 ½ cups sliced rhubarb
• 1 cup chopped prickly pear (watch out for the spikes!)
• Peel of 1 lime, no pith
• 1 cup water
• 1 cup granulated cane sugar

(bring pear, lime, water and sugar to a boil. Simmer rhubarb for 20 minutes)

• Rhubarb Rickey

• 2 oz Bombay Sapphire Gin
• 1 oz Lime Juice
• 1 oz rhubarb syrup
• Top with club soda
• Garnish: 3 thin lime wheels
  

  Rhubarb Syrup:

• 3 ½ cups sliced rhubarb
• 2 fresh mint leaves
• 1 cup water
• 1 cup granulated cane sugar

(bring rhubarb, mint and water to a boil, reduce to simmer. Simmer until rhubarb is fall apart tender. Add sugar, bring to a boil, remove from heat when sugar is dissolved. Strain with a mesh strainer. Cool and refrigerate)

• Old Rabarbaro

• 2 ½ oz New Riff Distilling Single Barrel Rye Barrel Proof
• 1 oz strawberry rhubarb syrup
• ½ oz Amaro Sfumato Rabarbaro
• Garnish: orange wheel and strawberry
  

  Rhubarb Syrup:

• 2 ½ cups sliced rhubarb
• 1 cup chopped strawberries
• Peel of 1 orange, no pith
• ½ cinnamon stick
• ⅙ of a whole nutmeg
• ½ star anise
• 1 clove
• 1 cup water
• 1 cup granulated cane sugar

(bring rhubarb, strawberries, orange peel, spices and water to a boil, reduce to simmer. Simmer until rhubarb is fall apart tender. Add sugar, bring to a boil, remove from heat when sugar is dissolved. Strain with a mesh strainer. Cool and refrigerate)

Lexi’s Cocktails

• Margarita

• 2 oz Teremana Reposado
• 1 oz lime juice
• ¼ oz brown sugar vanilla simple syrup (2:1 brown sugar, water. Add Nielsen-Massey Vanilla Bean Paste OR Mexican Vanilla extract or Madagascar vanilla extract)
• ½ oz  Chinola Passion Fruit Liqueur
• 2 dash Regan’s Orange Bitters
  
  

• Gin Highball

• 2oz Citadelle Gin
• ½ oz lemon juice
• ½ oz lemon curd
• 4-5 cucumber slices, muddled
• Garnish: basil leaves
  
  

• Old Fashioned

• 2 oz Elijah Craig Small Batch Bourbon
• ¼ oz toasted peach syrup (1/2 cup macerated peaches in syrup with a pinch of Slap Ya Mama Extra Spicy Cajun seasoning)
• 2 dashes of Angostura Bitters
• 2 dashes of Fee Brother’s Orange Bitters
• Garnish: flamed orange disc

If you have a question for the Barrel to Bottle Crew, email us at comments@binnys.com, or reach out to us on Facebook, Twitter or Instagram. If we answer your question during a podcast, you’ll get a $20 Binny’s Gift Card!

If you like our podcast, subscribe wherever you download podcasts. Rate and review us on Apple Podcasts.