Main House Winter Cocktails

The Main House’s Winter cocktail menu is thoughtfully crafted with flavors that evoke the serenity of the season with each and every sip. Below, we’re sharing a few of the recipes so you can recreate the warm feeling of Winter on the Farm wherever you are, whenever you like!

Mountain Sunrise
1 ½ oz Casamigos Reposado Tequila
2 oz Blood Orange Juice
1 oz Lime
1 oz Burnt Orange Simple Syrup*
2 dashes Angostura
½ of a Blood Orange

Add ingredients to shaker tin with a scoop of ice. Shake and dump into a rocks glass. Garnish with a half blood orange moon.

*To make burnt orange simple syrup:
Broil the peels of two oranges in the oven. Muddle the broiled orange peels in 1 cup of boiling water. Let the peels steep for 20 minutes. Strain the liquid away from the peels and add 2 cups of sugar to the resulting liquid. Add 2 cups boiling water and stir to fully dissolve the sugar. Store in the refrigerator to use as needed.

Foothills Coffee
1 ½ oz Caffe Lolita
½ oz Demerara Simple Syrup
1 oz Espresso
Whip Cream
Orange Zest
Hot Water

Mix Caffe Lolita, simple syrup and espresso together in an Irish coffee mug. Top with hot water and garnish with whip cream and orange zest.

The Romagnolo
1 ½ oz Cathead Vodka
1 oz Simple Syrup
¼ oz Campari
3 oz Grapefruit Juice
Rosemary Sprig
Lemon Peel

Shake all ingredients well with a bar scoop of ice and dump into a common glass. Add extra ice if needed at the top. Garnish with a rosemary sprig and a thick lemon peel. Add a short straw.

The Huntsman
2 oz Rittenhouse Rye Whiskey
1 oz Le Monin Vanilla Syrup
1 oz Lemon
1 Egg White
Red Wine

Shake all ingredients in a tin without ice to ensure the egg white gets fully incorporated. Add ice and shake again. Strain all ingredients into a rocks glass with fresh ice. Give the cocktail about 5-10 seconds to form a foamy white layer at the top. Over the back of a bar spoon, lightly pour about half an ounce of red wine into the cocktail. We recommend a malbec or merlot. You will see a distinct red rim start to form just below the surface of the foam.

Winter's Bellini
½ oz Blood Orange Juice
½ oz Pear Simple Syrup*
Mestres Cava
Orange Wedge

Add the blood orange juice and pear simple syrup to a champagne flute and top with cava. Garnish with a small orange wedge.

To make pear simple syrup:
2 Large Pears (Red Anjou, if possible)
1 Tablespoon Lemon Juice
1 ½ cups Sugar
2 cups Boiling Water

Core the pears and cut into chunks (skin on). Add pear pieces, lemon juice and 3 Tablespoons of cool water to a blender. Blend until smooth. If your mixture is thick, add more water. Separately, add the sugar to the boiling water and stir until sugar is dissolved. Allow to cool then add the blended pears to your sugar water. Store in the refrigerator.