7 red grapes
10 fresh mint leaves, plus 1 sprig for garnish
2 oz Vodka 7000
0.75 oz Aperol
0.50 oz simple syrup
0.5 oz lemon juice
3-4 oz amber lager
Muddle 6 grapes and the mint leaves in a mixing glass. Fill the glass halfway full with ice then add vodka, Aperol, simple syrup and lemon juice and stir.
Strain into a Collins glass and top with the amber lager. Garnish with sprig of mint and remaining grapes.
1.5 oz High West Vodka 7000
0.25 oz Luxardo
1.5 oz grapefruit juice
0.50 oz lime juice
2 mint leaves
2 chunks pineapple
1 oz simple syrup
0.75 oz Cava, Champagne or Sparkling Wine
Combine pineapple and mint leaves in a shaker and muddle. Add all ingredients (except Cava or sparkling wine) and shake. Double strain into cocktail glass and top with sparkling wine. Garnish with a long lemon twist.
Created by Arianne King High West Distillery & Saloon
2014 High West Distillery and Saloon summer menu
1 oz High West Son Of Bourye
1 oz High West Vodka 7000′ Peach
0.5 oz Sweet Vermouth
Dash Peychaud’s bitters
Dash Angostura bitters
Combine first 3 ingredients in mixing glass with ice, stir. Strain into cocktail glass. Top with bitters.
Sex on the Slopes
1.5oz Peach Vodka
0.5oz pineapple gum syrup
0.5oz unsweetened cranberry juice
0.5oz Orange Juice
Preparation: All ingredients into a mixing glass. Add ice. Shake and strain over fresh ice.
Composer: Renee Somerset-Mucha, Brave Horse Tavern, Seattle, WA
1 oz High West Vodka 7000
1/3 oz Hum Rum
1/3 oz Crème de Violet
1/3 oz St. Germain
0.5 oz Lemon Juice
3 drops Orange Flower Water
Place all ingredients into a shaker. Shake and strain into a chilled martini glass.
Composer: Adam R. Seger – Hum Rum
1 oz Vodka 7000
¼ oz Peach Mix- (2 parts fresh White Peach Puree (or substitute Perfect Puree) to 1 part White Peach Simple Syrup to 1 part Passion Fruit Simple Syrup)
½ oz Lillet White
¾ oz Dry Champagne
Put all ingredients together over ice, gently stir and strain—serve up with an Orange Peel.
Composer: Young-Mi, Urban Solace, San Diego, CA—Fall 2010
1.5 oz High West Vodka 7000’ Peach
0.50 oz High West Ginger Syrup
0.50 oz lemon juice
0.50 oz Limoncello
Shake ingredients and pour over chip ice into Collins glass. Top with Iced Tea. Garnish with lemon wheel.
High West Ginger Syrup
2 cups unpeeled, washed, fresh ginger, roughly chopped
1 teaspoon coarsely ground pink peppercorn
2 cups sugar
6 cups water
Process ginger chunks in a food processor or blender until finely chopped. Place in a large stock pot. Add sugar and water to the pot and stir. Bring to a boil then reduce to a simmer over medium-low heat and cook for one hour until a rich syrup is created. Strain the syrup twice through cheese cloth or a sieve into a large jar or bottle. Refrigerate.
Created by Holly Booth, High West Distillery & Saloon
Mormon Peach Mule
2 oz High West 7000′ Peach Vodka
1 oz Sathenay Creme de Peche de Vigne
1/4 oz Kings Ginger Liqueur
Place all ingredients into glass except for the ginger beer. Shake, serve on the rocks and top with ginger beer.
Created by Composer: Scot Blair, Small Bar, San Diego, CA
1 oz High West Silver Oat Whiskey
¾ oz High West Vodka Peach
Splash of Cranberry juice
1 oz of Rosemary Syrup
Shake all ingredients and serve UP.
For the syrup:
2 cups of sugar, 1 cup water. Add 4 – 5 Rosemary stems mix in a pot and simmer for 45 min or less.
Once done let cool completely before using (chilled would be best).