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Cocktail Recipes

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Candy Cane Peppermint Whiskey

Twisted Pineapple

  • Rim glass with crush candy cane
  • 1 oz Liquid Candy Cane
  • Top of with pineapple juice
  • Created by Jenn Murray- Lock 1 Distilling Co
White Christmas

  • Rim glass with crush candy cane
  • 1 oz Liquid Candy Cane
  • 1/2 Ryze Vodka
  • 2 count Vanilla Syrup
  • 2 count Creme de Cacao
  • Top it off with Milk
  • Created by Jenn Murray- Lock 1 Distilling Co
Krampus Coco

  • 1 oz Liquid Candy Cane
  • Hot Chocolate

Cuse Juice

Cusesicle

  • 1 oz Cuse Juice
  • 2 count of vanilla syrup
  • Top it off with soda water
  • Add orange peel
  • Created by Jenn Murray- Lock 1 Distilling Co
Cuse-Tini

  • Rim glass orange sanding sugar
  • 1 oz Cuse juice
  • 1/2 oz Ryze Vodka
  • Orange juice
  • Created by Jenn Murray- Lock 1 Distilling Co
Orange Crush

  • 1 oz Cuse Juice
  • Top if off with sprite
  • Add an orange slice
  • Created by Jenn Murray- Lock 1 Distilling Co
Cuse-Mopolitan

  • 1 oz Cuse Juice
  • 1 oz Ryze Vodka
  • Cranberry juice
  • Lime twist
  • Orange garnish
  • Created by Jenn Murray- Lock 1 Distilling Co

Drawbridge Gin

Orange Blossom

  • 1 oz Drawbridge Gin
  • 2 count of orange syrup
  • Top it off with OJ and Splash of cranberry
  • Add pineapple slice
  • Created by Jenn Murray- Lock 1 Distilling Co
Daisy

  • 1 oz Drawbridge Gin
  • Splash of lemon juice
  • 2 count of grenadine
  • Splash of simple syrup
  • Top it off with club soda
  • Add orange slice
  • Created by Jenn Murray- Lock 1 Distilling Co
Purple Drawbridge

  • 1 oz Drawbridge Gin
  • Splash of sour mix
  • 2 1/2 count of blue curacao
  • Splash of sprite
  • Top it off with cranberry
  • Created by Jenn Murray- Lock 1 Distilling Co

Inferno 71 Cinnamon Whiskey

Sunburn

  • 1 oz Inferno Cinnamon Whiskey
  • 1/2 OJ
  • 1/2 Cranberry juice
  • Created by Jenn Murray- Lock 1 Distilling Co
Apple Pie on the Rocks

  • Rim glass brown sugar
  • 1/2 oz Inferno Cinnamon Whiskey
  • 1/2 oz Ryze Vodka
  • 2 count of vanilla syrup
  • Top it off with apple juice
  • Add a cinnamon stick
  • Created by Jenn Murray- Lock 1 Distilling Co
Dr Burns

  • 1 oz Inferno Cinnamon Whiskey
  • Top it off with Dr Pepper
  • Created by Brent Murray- Lock 1 Distilling Co
Whiskey Cider

  • 1 oz Inferno Cinnamon Whiskey
  • Hard Cider
  • Lemon peel to garnish
  • Cinnamon Stick
  • Created by Jenn Murray- Lock 1 Distilling Co
Inferno Maple Sour

 

  • 1 1/2 oz Inferno Cinnamon Whiskey
  • 1 oz fresh lemon juice
  • 1/2 oz pure NYS maple syrup
  • 1/2 or small cinnamon stick

           shaken and served over ice

           Submitted by Jim Lynch for the 2018 Creative Cocktail Contest

 

           

Locktenders Gin

Gin & Fizz

  • 1 oz Locktenders Gin
  • Top it off with 7-up
Gin & Juice

  • 1 oz Locktenders Gin
  • Top off with OJ
Gin & Ginger

  • 1 oz Locktenders Gin
  • Top it with Ginger ale
Locktender’s Lavender Lemonade

  • 1 oz Locktenders Gin
  • Top it with lemonade
  • Lemon slice to garnish
Lock Stock & Barrell

  • 1/2 oz Locktender Gin
  • 1/2 oz Cuse Juice
  • Lemonade
  • Club soda
  • Created by Debra Dates - Lock 1 Distilling Company
Cranberry Vanilla Gin Spritzer

  • 1 oz Locktender Gin
  • Orange Juice
  • Vanilla Syrup
  • Orange Bitters
  • Club Soda
  • Orange peel and cranberries to garnish
  • Created by Jenn Murray- Lock 1 Distilling Co
Gilligan's Island

 

  • 1 oz Locktender's Gin
  • 1 oz Cuse Juice
  • Splash of Orange Juice
  • Splash of Pineapple Juice
  • Top off with Ginger Ale
  • Serve over ice and garnish with orange slice

           Submitted by Jeff Crutchley for the 2018 Creative Cocktail Contest

Ryze Vodka

Ryze & Shine

  • 1 oz Ryze Vodka
  • Top it off with Tropical Redbull

     

 

Sunny Bay

  • 1 oz Ryze Vodka
  • 2 count Melon syrup
  • Top it off with Pineapple Juice
  • Add cherry
  • Created by : Jenn Murray-Lock 1 Distilling Co
Electric Lemonade

  • 1 oz Ryze Vodka
  • 2 count of blue curacao
  • Splash of sour mix
  • Top it off with 7-up
  • Created by Jenn Murray- Lock 1 Distilling Co
Cherry Bomb

  • 1 oz Ryze Vodka
  • 2 count of Grenadine
  • Top it off with Ginger Ale
  • Add a cherry
  • Created by Jenn Murray- Lock 1 Distilling Co
Erin's Angel

  • Rim Glass in Purple Sugar
  • 1oz Blue Curacao
  • 1oz Grenedine
  • 1oz Sour Mix
  • 1 1/2oz of Ryze Vodka
  • Finish with Cranberry Juice
  • Blackberry to garnish
  • Created by Jenn Murray- Lock 1 Distilling Company for www.erinsangels.com

Fall Back Buck

  • 1 oz Ryze Vodka
  • Lime Juice
  • Simple syrup
  • Pineapple juice
  • Ginger beer
  • Created by Jenn Murray- Lock 1 Distilling Co
Fall Festive-Tini

  • 1 oz Ryze Vodka
  • Peach syrup
  • Apple cider
  • Ginger ale
  • Apple slice to garnish
  • Created by Jenn Murray- Lock 1 Distilling Co
Apple Cranberry Moscow Mule

  • 1 oz Ryze Vodka
  • Cranberry Juice
  • Apple juice
  • Soda water
  • Ginger beer
  • Cranberries to garnish
  • Created by Jenn Murray- Lock 1 Distilling Co

 

 

 

 

Christmas Morning Punch

  • 1 oz Ryze
  • Orange Juice
  • Cranberry Juice
  • Pinapple Juice
  • Ginger ale
  • Created by Jenn Murray- Lock 1 Distilling Company
Dirty Snowball

  • Rim glass in crushed Oreo's
  • 1 oz Ryze Vodka
  • Creme de Mint
  • Creme de Cacao
  • Cream
  • Chocolate Syrup
  • Created by Jenn Murray- Lock 1 Distilling Company
Eggnog Martini

  • Eggnog
  • 1oz Ryze Vodka
  • Cinnamon Syrup
  • Caramel Drizzle
  • Whipped Cream
  • Created by Jenn Murray - Lock 1 Distilling Company

 

Smores Latte Martini

  • Rim glass with crushed graham crackers
  • Ryze Vodka
  • Vanilla Syrup
  • Bourbon Cream Liquor
  • Cream
  • Coffee Bitters
  • Whipped Cream
  • Garnish with Marshmello
  • Created by Jenn Murray -Lock 1 Distilling Company
Booboos Honey Lemon Drop Martini

 

  • 1 oz Ryze Vodka or 1 oz Locktender's Gin
  • 1 oz Booboos honey syrup
  • 1 oz lemon juice

           Shake with ice aqnd strain into martini glass. 

           Garnisn with lemon wheel. Enjoy and order another...

           Submitted by Randy Polmanteer for the 2018 Creative Cocktail Contest 

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Food Recipes

Inferno Apple Sauce

 

Ingredients

  • 6 Jonathon Apples 
  • 6 McIntosh Apples
  • 8 oz Inferno Cinnamon Whisky
  • Sugar
  • Cinnamon
  •  
  • Directions
  • Soak apples in water-holding vessel and brush as needed to get clean
  • Take shot of Inferno while waiting
  • Slice clean apples and put into big soup pot (do not remove skin, core, seeds).
  • Add 1 cup of Inferno to pot, bring to boil.
  • Cover pot and reduce to simmer for about 30 min. (don’t let the apples burn).
  • Remove mushy apples and using food mill / grinder turn them into sauce.
  • Add sugar to taste (1/4 cup-ish) and cinnamon to taste (1 tsp-ish).
Inferno Sangria
  • 6 – Apples (for garnish)
  • 3 – Pears
  • 1 – 750ml bottle of Inferno Cinnamon Whiskey
  • 1 – Gallon of Apple Cider
  • 1 – Magnum of Pinot Grigio
  • 1 – Liter of Selzer water
  • Wash fruits and slice into bite size chunks.  Cut sliced fruit into a bowl and drown in Inferno Cinnamon Whiskey.  Cover bowl and let sit for 24 hours. 
  • In large serving container pour in wine, apple cider and Selzer water.  Add the marinated Inferno fruit stew and put in refrigerator for 24 hours.
  • Add fresh fruit for garnish and serve!
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