By combining brown sugar and maple syrup, you get a "double-dark" sweetness that pulls out the caramel undertones of the bourbon, while the orange syrup provides the necessary brightness to keep the drink from feeling heavy.

Ingredients

• 2 oz 10th Mountain Bourbon

• ½ oz Orange Syrup

• 1 tsp Grade A Maple Syrup

• 1 tsp Brown Sugar (packed)

• 2–3 dashes Orange Bitters

• Garnish: A wide orange peel and a cocktail cherry

Instructions

1. Muddle: In a rocks glass, combine the brown sugar, maple syrup, and orange syrup. Stir or muddle briefly until the brown sugar begins to dissolve into the syrups.

2. Combine: Add the bourbon and the orange bitters.

3. Stir: Fill the glass with a large ice cube (or several standard cubes) and stir for about 20–30 seconds. This chills the drink and helps fully integrate the brown sugar grains.

4. Express: Twist the orange peel over the glass to release the oils, rub it along the rim, and drop it in along with the cherry.

Pro-Tip

If the brown sugar isn't fully integrating, you can add a tiny splash of warm water to the glass during the muddling step to help it break down before adding the ice and whiskey. For a smoky touch, lightly toast the orange peel with a match before expressing it over the glass.

This drink is designed to be well-balanced, using the tartness of fresh lemon to ensure the apple and cinnamon don't become overly sweet.

Ingredients

• 2 oz 10th Mountain Single Malt Whiskey

• 1 oz Fresh Apple Cider (unfiltered is best for texture)

• ¾ oz Fresh Lemon Juice

• ½ oz Cinnamon Simple Syrup

• 2 dashes Aromatic or Walnut Bitters

• Garnish: A thin apple fan or a cinnamon stick

Instructions

1. Combine: Add the whiskey, apple cider, lemon juice, cinnamon syrup, and bitters into a cocktail shaker filled with ice.

2. Shake: Shake vigorously for about 15 seconds until the exterior of the shaker is frosty.

3. Strain: Double-strain through a fine-mesh sieve into a chilled coupe glass or over a large ice cube in a rocks glass.

4. Garnish: Place the apple fan on the rim or drop in the cinnamon stick.

How to make Cinnamon Simple Syrup

1. In a small saucepan, combine 1 cup water, 1 cup sugar, and 3–4 cinnamon sticks (broken into pieces).

2. Bring to a gentle simmer, stirring until the sugar is fully dissolved.

3. Remove from heat and let it steep for at least 20 minutes as it cools.

4. Strain out the cinnamon sticks and store the syrup in the fridge for up to two weeks.

Pro-Tip

For a more "Old Fashioned" style drink, skip the lemon juice and cider. Instead, muddle a few thin slices of apple with the cinnamon syrup and bitters, add the whiskey, and stir with plenty of ice.

This is a bold, sophisticated sipper that honors the grit of the 10th Mountain Division. It uses a touch of smoked simple syrup to mimic the scent of a campfire, and black walnut bitters to ground the bourbon’s vanilla notes in an earthy, nutty finish.

Ingredients

• 2 oz 10th Mountain Bourbon

• ¼ oz Smoked Simple Syrup (or standard rich demerara syrup)

• 2 dashes Black Walnut Bitters

• 1 dash Aromatic Bitters

• Garnish: A thick, skewered orange twist

Instructions

1. Combine: In a mixing glass, combine the bourbon, syrup, and both types of bitters.

2. Chill: Fill the mixing glass with large, clear ice cubes. Stir steadily for 30 seconds. In a spirit-forward drink like this, the dilution is what "opens up" the bourbon’s complexity.

3. Strain: Strain into a heavy rocks glass over one large, clear ice block.

4. Garnish: Express the oils from a wide orange peel over the glass. Skewer the peel with a cocktail pick and rest it on the rim.

This drink is built directly in a rocks glass, making it approachable but visually striking. The addition of a splash of club soda gives it a light effervescence that lifts the heavier floral notes of the cordial.

Ingredients

• 2 oz Alpenglow Cordial

• 1 oz Fresh Grapefruit Juice (Ruby Red adds a nice color)

• 2 dashes Orange or Lemon Bitters

• Top with: A splash of Fever-Tree Club Soda or Tonic

• Garnish: A fresh rosemary sprig and a grapefruit twist

Instructions

1. Build: Add the Alpenglow Cordial, grapefruit juice, and bitters directly into a rocks glass.

2. Ice: Fill the glass with a large clear ice cube or fresh cracked ice.

3. Stir: Gently stir for 10–15 seconds to chill the ingredients and combine the flavors.

4. Top: Add a small splash of club soda—just enough to give it a little "lift" without diluting the cordial’s body.

5. Garnish: Slap the rosemary sprig to release its aroma and tuck it into the side of the glass. Express the grapefruit twist over the top and drop it in.

This cocktail balances the bold, spicy notes of rye whiskey with the deep sweetness of blackberry and a bright citrus finish. It’s a sophisticated yet approachable drink that highlights the rugged character of the spirit.

Ingredients

• 2 oz 10th Mountain Rye Whiskey

• ¾ oz Blackberry Syrup

• ¾ oz Fresh Lemon Juice

• 2 dashes Orange Bitters

• Garnish: Fresh blackberries and a sprig of fresh thyme or mint

Instructions

1. Chill your glass: Fill a rocks glass with ice or place it in the freezer for a few minutes.

2. Combine ingredients: In a cocktail shaker, combine the rye whiskey, blackberry syrup, fresh lemon juice, and bitters.

3. Shake: Fill the shaker with plenty of ice and shake vigorously for about 10–15 seconds until the outside of the shaker feels very cold.

4. Strain: Double-strain the mixture into your chilled rocks glass over a large clear ice cube (or fresh ice).

5. Garnish: Thread two blackberries onto a cocktail pick and tuck a fresh herb sprig into the side for an aromatic finish.

Pro-Tip

For an added layer of complexity, you can lightly muddle two fresh sage leaves in the shaker before adding the liquid ingredients. The earthy notes of the sage pair beautifully with the spice of the rye and the dark fruit of the blackberry.

This cocktail updates the classic Old Fashioned by using moonshine as the base. Unlike aged whiskey, moonshine is clear and sweet, so we use ingredients that ground its sweetness while highlighting the botanical rosemary and citrus.

Ingredients

• 2 oz Colorado Clear Mountain Moonshine

• ¾ oz Amaro Nonino

• 1 tsp Agave Nectar (or to taste)

• 2 dashes Orange Bitters

• 1 Large Ice Cube

• Garnish: 1 Fresh Rosemary Sprig & 1 Wide Orange Peel Twist

Instructions

1. Build: In a heavy-bottomed rocks glass, combine the Amaro Nonino, agave nectar, and orange bitters. Stir gently for a few seconds to help the agave dissolve.

2. Add Spirit: Pour in the Colorado Clear Mountain Moonshine.

3. Ice: Place one large, solid ice cube in the glass.

4. Stir: Using a barspoon, stir the cocktail gently but thoroughly for about 15–20 seconds to chill and properly dilute the drink.

5. Garnish: Express the oils from the orange peel by twisting it over the drink, run the peel around the rim, and drop it in. Place the rosemary sprig next to the orange peel, ensuring it stands upright.

This variation swaps the traditional orange liqueur for the cordial, resulting in a cocktail that is slightly more complex and "mountain-fresh" than the classic version.

Ingredients

• 2 oz 10th Mountain Brandy

• ¾ oz Alpenglow Cordial

• ¾ oz Fresh Lemon Juice

• ½ oz Simple Syrup (optional, adjust based on your preferred sweetness)

• Garnish: A fresh sage leaf or a lemon wheel

Instructions

1. Combine: Add the brandy, Alpenglow Cordial, lemon juice, and simple syrup (if using) into a cocktail shaker filled with ice.

2. Shake: Shake vigorously for 15 seconds until the shaker is ice-cold.

3. Strain: Double-strain into a chilled coupe or martini glass.

4. Garnish: Slap a fresh sage leaf between your palms to release the oils and float it on top, or garnish with a classic lemon wheel.

By using our high-quality potato vodka as the canvas, the heat of the ginger beer and the acidity of the lime take center stage, creating a highly refreshing drink that works perfectly in a copper mug.

Ingredients

• 2 oz 10th Mountain Vodka

• ½ oz Fresh Lime Juice

• 4–6 oz Premium Ginger Beer (the spicier, the better)

• 2 dashes Rhubarb or Grapefruit Bitters

• Garnish: A lime wedge and a fresh sprig of mint

Instructions

1. Chill: Fill a copper mug (or a highball glass) with crushed ice. Using crushed ice is key here as it dilutes slightly faster, mellowing the ginger’s "bite."

2. Combine: Pour the vodka and lime juice directly over the ice.

3. Top: Pour in the ginger beer slowly to keep the carbonation intact.

4. Stir: Give it a very brief, gentle stir with a bar spoon to integrate the flavors without losing the bubbles.

2oz 10th Mountain Bourbon, Rye or Brandy
0.5 Barrel-Aged Maple Syrup
4 Dashes 10th Mountain Barrel-Aged Bitters
3 Dashes 10th Mountain Orange Bitters

Stir, Serve Over Large Cube With Orange Peel Garnish

1.5oz 10th Mountain Vodka 
0.75oz Alpenglow Cordial 
1oz Cranberry Juice
0.5oz Lime Juice
4 Dashes 10th Mountain Orange Bitters

Serve Up With Orange Peel Garnish 

2oz 10th Mountain Moonshine
0.75 oz Barrel-Aged Honey Syrup
1oz Grapefruit Juice
0.5oz Lime Juice
3 Dashes 10th Mountain Spicy Chipotle Bitters

Shake, Serve Over Rocks Top With a Splash of Soda Water

2oz 10th Mountain Moonshine
0.75oz Barrel-Aged Honey Syrup
0.75oz Fresh Lime Juice
5 Dashes 10th Mountain Spicy Chipotle Bitters
4 Dashes 10th Mountain Orange Bitters

Shake, Serve Over Ice With Tajin Rim

Cordial creamsicle 

2 oz cordial 

1 oz orange juice 

3 dashes orange bitters 

.5 oz simple syrup 

Combine in shaker, shake 

Splash of club soda on top