Badger Liquor is celebrating our anniversary! Prohibtion ended and Badger Liquor was born bringing the state of Wisconsin safe and regulated wines and spirits from around the world! Celebrate with us all year long as we bring you a signature cocktail created by our mixologists each month!
2 oz Menage à Trois Red
.5 oz Jim Beam
.25 oz Cinnamon Syrup
To make the cinnamon syrup, bring one cup of sugar and 1 cup of water to boil and stir until sugar dissolves. Then steep 5-8 cinnamon sticks for 10-20 minutes. Strain out cinnamon and store in an airtight container.
Combine all ingredients, shake and serve over ice. Garnish with Filthy Black Cherries.
For a drier red, try using 14 Hands Cabernet Sauvignon. This cab is full in flavors of dark stone fruit and chocolate.
Infatuated with a sweeter red? Use Zinfatuation. This wine displays bright raspberries and blackberries with spice and mocha notes.
Looking for a good in-between? Meiomi Pinot Noir is your wine. This popular pinot is full of bright and jammy notes that strikes the perfect balance of dry and sweet.
2oz Wheatley Vodka
8oz Ruffino Prosecco
12oz Apple Sorbet
Scoop the Sorbet into a large bowl. Add half of the prosecco and whisk it around until the sorbet is melted into the wine. Whisk in the vodka and remaining prosecco.
Pour into a gallon freezer bag and freeze until slushy. When ready to serve cut off one corner of the bag and pipe into the glass. Garnish with an Apple slice. Serves 4
For a more intense Apple flavor use Absolut Juice Apple Vodka. This is a smooth vodka balanced with sweetness followed by soft floral notes and vanilla and apple.
If you're looking for luxury, try Belvedere. This 600 year old Polish vodka is completely free of additives, including sugar and glycerin.
Wanting to give this cockatil a unique edge? Use Broken Shed Vodka. This is premium whey vodka based in Wanaka, a small lake town in the mountains of New Zealand’s Southern Alps.
1 oz Jim Beam Black
.5 oz Del Maguey Mezcal
.75 oz Agave Nectar
2-3 dashes Australian Orange Bitters
2-3 dashes Australian Chocolate Bitters
Orange Peel for garnish
Shake and strain over ice. Serve tub glass. Garnish with an orange peel.
For a sweeter bourbon go with Maker’s Mark. This is a Bourbon with predominantly corn in its mash bill, which gives it a sweet, corn bread taste on the palate and light medium finish.
Want something spicy? Try using Basil Haydens. Basil Hayden is considered one of America’s first licensed whiskey distilleries and has been around since George Washington was President. This Bourbon combines a spicy, peppery flavor with a dry, clean finish due to the high percentage of rye in the mash.
For the Wine-O’s. Use Central Standard Cabernet Finished Bourbon. Central Standard’s Cabernet Finished Bourbon is a blend of bourbon that is rested just long enough in California Cabernet Barrels to create a remarkably smooth and superior tasting product. And it's distilled in Milwaukee!
1 Bottle 14 Hands Rosé
3 oz Grapefruit juice
8 oz Strawberry simple syrup (recipe below)
2 cups sliced strawberries
Strawberries for garnish
Make the Strawberry Simple Syrup. Bring 1 cup of water and 1 cup of sugar to a boil. Stir until clear. Steep sliced strawberries for at least an hour. Strain syrup into a container and store in the fridge.
Pour the rosé, simple syrup and grapefruit juice into a gallon ziplock bag, mix and freeze for at least 6 hours, giving it a few squeezes every hour until almost solid.
When ready to serve, cut one corner of the bag and pipe the now Frosé into a martini or coupe glass and garnish with strawberries and mint.
For a Frosé with fizz, use Campo Viejo Cava Brut Rosé. This wine adds a pleasing sparkle at an awesome price point.
For a fruity Frosé, Bouchard Aine Rosé de France. This Rosé de France blend uses mostly Cinsault Noir grapes to achieve a very elegant, fruity wine. A beautifully light French non-vintage rose.
Want a Frosé with more fruit? Try 7 Moons Rosé. This crisp, light-bodied rosé wine offers bright acidity and a smooth finish. With flavors of strawberry, white peach, grapefruit, rose petals, honey dew, nectarine, and watermelon.
If you want want to try some portable rosé options in cans, tetras and pouches that are perfect for the cooler:
The Mai Tai started as a rum cocktail so popular it supposedly depleted world rum supplies in the 1940s and '50s. In 1944, when the cocktail was invented by Victor J. Bergeron — better known as Trader Vic— it wasn’t a sugar bomb. It was a simple drink created to showcase a Jamaican rum: Bergeron highlighted the golden, medium-bodied rum with just a touch of lime, orgeat, orange curaçao, and simple syrup. According to legend, after shaking the concoction with ice and presenting the cocktail to some of his visiting Tahitian friends, they ended up liking it so much one of them exclaimed, "Maita’i roa a’e," which translates to "out of this world! The best!" Bergeron christened his new cocktail "Mai Tai," as in "the best."
1.5 oz Cruzan Rum (Other Rum recs listed below)
.75 oz Orange Curaçao
.75 oz Fresh lime juice
.5 oz Myers's Rum
Shake white rum, curacao, lime and ogreat and serve in an old fashioned glass over crushed ice. Float Myers and garnish with a mint sprig and lime.
For a refined and complex cocktail Try Dictador 12 Year. This delicious Colombian Rum is aged in a solera system, with an average age of 12 years. It has notes of honey, allspice, toasted oak and vanilla.
For a Mai Tai with a little more flavor Go with The Real McCoy 5 Year. This 5 year rum is smooth and well balanced with luxurious texture. A nose of oak, dried fruit, brown sugar, and vanilla gives way to a spicy palate of buttery cinnamon and finishes with toasted coconut and a hint of tobacco.
Looking for a Rum that gives a nod to Wisconsin?
Use Door County Golden Rum This is a mellow and sweet rum made from sugar cane and aged in used Single-Malt Whisky barrels. It has notes of Coconut, toasted marshmallow, toffee.
We all know and love the classic Wisconsin Old Fashioned. But, there's nothing wrong with dressing her up a little bit every now and then.
2 oz Brandy (see recommendations below)
1 Orange Wedge
2 dashes Angostura Bitters
1 bar spoon of simple syrup
In an old fashioned glass, muddle simple syrup, orange and cherry into a thick paste. Be careful not to muddle the orange rind as that will leave a bitter taste.
Add Brandy and stir. Fill glass with crushed ice, garnish with an orange peel and or another Filthy Cherry and serve.
Badger Pro Tips:
Looking for a Brandy that gives a nod to Wisconsin?:
Use Drink Wisconsinbly Brandy. It's bold and smooth with special attention given to nuances that give it full-bodied flavors. This brandy is made and bottled to Wisconsin standards for Wisconsinites.
For a refined and complex cocktail:
Try Torres 10 Year Gran Reserva Brandy. This Spanish brandy is quite intense on the nose with warm hints of cinnamon and vanilla. On the palate it is round and rich, developing towards a lush and lingering after taste.
For an Old Fashioned that pumps up the flavor:
Go with Perun's Quince Brandy. This brandy is aged for two years on the eastern shores of the Adriatic Sea. Honey is then added to the Quince Brandy for 6 months before bottled and shipped.
May is the month of Tequila. If you want to go beyond a margarita, this cocktail will hit the spot!
.75oz Tequila (see recommendations below)
.75 oz Johnnie Walker Red
.75 oz Tres Agave Nectar
.50 oz Lemon Juice
3-4 dashes Australian Orange Bitters
Shake and stir in a highball. Garnish with a Filthy Black Cherry, mint sprig or orange peel.
Badger Pro Tips:
For a bright and lively cocktail:
Go with Casamigos Reposado. This tequila has a nice depth of spice with a touch of tobacco and leather that finishes with the sweet, rich taste of agave.
For a refined and complex cocktail:
Try Codigo 1530 George Strait Anejo. This tequila is aged at least 18 months in the finest Napa Cabernet French White Oak which gives it a hint of fruit, mingled with touches of oak and vanilla.
For a smoky, full-bodied cocktail:
Go with Del Maguey Crema de Mezcal. This mezcal has a combination of smoke, citrus and roasted agave. It also features subtle hints of herbs and finishes with a velvety texture.
Gin is the spirit mostly-closely associated with Prohibition. Mixologist, Nick Macaluso, created this cocktail to taste like it did before Prohibition.
1 oz Gin
1 oz Peychauds Apretivo
1 oz Tawny Port
Stir all ingredients in a mixing glass. Serve over ice (cube or sphere). Garnish with an orange peel.
For a fresh, floral cocktail:
Use Aviation Gin. This gin in full of vanilla, violet and citrus notes with just a hint of juniper.
For a sweet, medium-bodied cocktail:
Go with Drumshanbo Gunpowder Irish Gin. This gin is slow distilled by hand in medieval copper pot stills offering hints of cardamom, juniper, meadowsweet, caraway seed and star anise. It is then vaor infused with Gunpowder Tea, lemon, oriental grapefruit and kefir lime.
For a spicy, full-bodied cocktail:
Go with Driftless Glen Double Cask Gin. This gin is finished with both new and used oak bourbon barrels and then combined making it very unique.
Created by Aubrey Dodd
1 oz Scotch
1 oz Lillet Blanc
.75 oz Lemon Juice
.75 oz Simple Syrup or Chai Spiced Pineapple Syrup (recipe below)
.5 oz Coconut Water
Mix all ingredients except Brut Rosé in a shaker with ice.
Shake and strain into coupe glass and top with sparkling wine. Garnish with fresh lemon peel or edible flowers for aromatics.
For a chuggable, polished cocktail...
Enjoy this with Oban 14 Year, full of honey flavor, orange peel, floral nuances, and just a hint of salty smoke.
For a nutty, rich cocktail...
Try Johnnie Walker Black Label, the perfect pairing for chai spice and coconut. It's spicy and herbaceous on the palate with nutty toffee notes and plenty of vanilla and smoke.
For a savory, full-bodied cocktail...
Enjoy with Talisker 10 Year, a briny, peppery scotch with plenty of sweetness to balance it all out and slightly higher proof to enhance the flavors of this complex cocktail.
Spiced Pineapple Simple Syrup:
Combine 1 L granulated white sugar, 1 L water, and 2 cups chopped pineapple in saucepan over medium heat. Cook until sugar is fully dissolved stirring often. Remove from heat and immediately add 3 Tbsp. loose leaf Rishi Masala Chai Tea. Let steep for approximately 10 minutes, then strain out tea and pineapple. Label and date. Keep refrigerated for up to 4 weeks.
Created by Nick Macaluso
2 oz Rye Whiskey
.5 oz Domaine De Canton
1 oz Lemon Juice
.75 oz Simple Syrup
1.5 oz Red Wine from the Old World (Europe)
Mix all ingredients except wine in shaker with ice.
Shake and strain over ice into a tub glass. Float wine using a bar spoon or tablespoon and garnish with a lemon peel.
For a fresh, citrus cocktail...
For a sweet, medium-bodied cocktail...
Use Basil Haydens Dark Rye. It is a complex blend of caramel, dried fruit, and oak with backnotes of spice and a rounded mouth feel. Top with Chateau La Grange Clinet, a French Bourdeaux with a nose of wood, gingerbread, and black fruit. It has a nice balance and is round and rich.
For a spicy, full-bodied cocktail...
Use Knob Creek Small Batch Rye. Crafted with a blend of the finest quality rye to create an extraordinarily smooth yet spicy finish. Top with Torres Celeste, a Spanish Tempranillo with a spicy and intense nose, very fruity with ripened tannins complimented with a persistent and full-bodied finish.
Created by Aubrey Dodd
1.5 oz Gin
.75 oz Lemon Juice
.75 oz Simple Syrup
.5 oz Cranberry Juice
2 oz Sparkling Wine
Mix all ingredients except Sparkling Wine in shaker with ice.
Strain into champagne flute or coupe glass and top with Sparkling Wine.
Garnish with fresh rosemary.
For a fresh, floral cocktail...
Go for Aviation Gin, with notes of violet and vanilla and just a whisper of juniper. Top with Campo Viejo Cava, a Spanish sparkling wine with smooth, consistent effervescence and hints of green apple and fresh wood.
For a sweet, full bodied cocktail...
Go for Listoke Irish Gin, which offers all the familiar flavors of a London Dry, made playful with a hint of spicy cinnamon and a finish that tastes like Fruity Pebbles. Top with Ruinart Brut Rosé Champagne, with clean acidity, notes of ginger, and fresh berry flavors.
For a sophisticated, crisp cocktail...
Go for Tanqueray 10 Gin, a savory gin full of bright citrus flavor balanced with a clean juniper backbone and notes of black pepper and jasmine. Top with Moët & Chandon Imperial Brut, a perfectly structured champagne with long, lush flavors of pear, citrus, and honey, floral nuances, and crisp minerality.