yorkshire toddy

in a large mug

2 oz Cooper’s Daughter Mulled Peach Whiskey

1/2 lemon squeezed

1 tbs raw honey

2 bags Yorkshire black tea

add hot water & steep tea bag for 2 minutes

garnish with lemon wheel

Night sky sour

2 oz Cooper’s Daughter Mulled Peach Whiskey

1 oz Cooper’s Daughter Black Currant Liqueur

1/2 lemon squeezed

garnish with lemon peel

snow day sour

2 oz Cooper’s Daughter Mulled Peach Whiskey

1 oz Cooper’s Daughter Black Currant Liqueur

1/2 lemon squeezed

top with egg white foam (Visit our Instagram page to find our egg white foam recipe under our story highlights ‘Recipes I’)

Princess Peach

In a small mixing cup with ice

2 oz Cooper’s Daughter Mulled Peach Whiskey

1 oz peach syrup

1 full lemon squeezed

shake well and pour into 12oz glass

top with seltzer

garnish lemon and flower

46ers’ Margarita

in a shaker with ice

2 oz Cooper’s Daughter Mulled Peach Whiskey

1 oz Cooper’s Daughter Black Currant Liqueur

½ oz Weathertop Farms Blackberry Lavender Shrub

½ lemon squeezed

shake well

salt the rim of a 9 oz glass

pour cocktail into rimmed glass

fill to the top with limeade

Hudson Valley Manhattan

in a metal cup with ice

2.5 oz Cooper’s Daughter Mulled Peach Whiskey

0.75 oz Hetta Glogg

3 dashes masala bitters

stir well and strain into 8oz glass

garnish with Luxardo Cherries

Dad’s old Fashioned

in a rocks glass with a large ice cube

2.5 oz Cooper’s Daughter Mulled Peach Whiskey

0.5 Cooper’s Daughter Black Currant Liqueur

3 dash blueberry cardamom bitters

garnish with 2 Luxardo cherries and orange peel

Fruit & Spice Whiskey sour

2 oz Cooper’s Daughter Mulled Peach Whiskey

1 oz Cooper’s Daughter Raspberry & Black Pepper Liqueur

1/2 lemon squeezed

garnish with lemon slice & fresh raspberries

Hudson Valley mule

in a 12oz glass filled with ice

2 oz Cooper’s Daughter Mulled Peach Whiskey 

½ lemon squeezed

bar spoon peach syrup

stir

Q ginger beer to the top