MEXICAN COFFEE
- 1oz Metcalfe’s Vermont Maple Cream Liqueur
- 4oz cold brew or ice coffee
- dash chocolate bitters
- 1/4 tsp cinnamon
- Combine ingredients in a shaker with ice,

shake and serve.

Maple Bourbon Milk Punch
- 1.25 oz Metcalfe’s Vermont Maple Bourbon
- 1/2 oz dark rum
- 1 oz Metcalfe’s Vermont Maple Cream Liqueur
- 1 oz milk or cream
- 1/8 oz vanilla extract
- garnish with grated nutmeg

Shake ingredients with ice, strain into glass

and top with grated nutmeg & a cinnamon stick.

Maple Banana Coconut 
- 2 oz Metcalfe’s Vermont Maple Cream Liqueur
- 1 oz rum
- 1 large banana
- 1/2 oz cream of coconut (adjust to taste)
- 1 cup of ice

Add all ingredients into a blender and mix until smooth. Served with whipped cream & a banana garnish.

Pumpkin Martini 
- 1.5 oz Metcalfe’s Vermont Maple Cream Liqueur
- 1.5 oz Catamount Vodka
- 2 TBSP pumpkin purée
- dash pumpkin pie spice
- dash vanilla extract
- graham cracker rim

Dip rim of glass lightly in maple syrup and then into crumbled graham crackers for garnish. 

Combine liquid ingredients, purée and spice in a shaker with ice. Shake hard and strain into glass. Top with smoked cinnamon bitters.

Espresso Martini
- 1.5 oz Catamount Vodka
- 1 oz Metcalfe’s Vermont Maple Cream Liqueur
- 1 oz espresso (chilled)
- 1/2 oz coffee liqueur
- dash of oat milk (optional, add for extra creaminess)

Shake ingredients hard with ice and strain into a martini glass. Garnish with chocolate covered espresso beans and cocoa powder!

Marlboro Fog
- 2 oz Metcalfe’s Vermont Maple Cream Liqueur
- 4 oz earl grey iced tea
- egg white (optional)
- shaved cinnamon garnish

Add ingredients to shaker with ice. Shake hard and strain into a rocks glass over ice. Shave a cinnamon stick over the top to garnish the cocktail and serve!

Brandy Alexander
- 1.5 oz Metcalfe’s Vermont Maple Cream Liqueur
- 1 oz apple brandy
- dash of cocoa bitters
- nutmeg (grated or ground)

Add spirits & bitters to a cocktail shaker with ice.

Shake well and strain into a small stemmed glass.

Grate nutmeg over cocktail to garnish.

Harvest Celebration
- 2 oz Metcalfe’s Vermont Maple Bourbon
- 1/4 cup apple cider
- dash ground cinnamon
- 1/4 TSP grated fresh ginger
- cinnamon stick, rosemary and

apple slices for garnish

Shake or stir ingredients to combine and serve in your favorite mug. Serve either hot or cold.

Chopping Wood
- 1 oz Metcalfe’s Vermont Maple Bourbon
- 2 oz cold brew / iced coffee
- 15 dashes chocolate bitters

Shake ingredients with ice and strain over an ice cube. Garnish with a star anise to enhance the cocktail’s aroma + appearance.

Vermont Spritz

- 2 oz Metcalfe’s Vermont Maple Bourbon
- 1 oz Metcalfe’s Raspberry Liqueur
- 1/4 oz lemon juice
- 1/4 oz lime juice
- club soda

Combine ingredients. Top with club soda and serve.

Old Fashioned Italian
- 2 oz Metcalfe’s Vermont Maple Bourbon
- 1 oz Fernet 
- 2 dashes Angostura Bitters

Add all ingredients to a rocks glass over a large cube of ice. stir to combine. Add orange peel garnish and serve.

Maple John Collins
- 2 oz Metcalfe’s Vermont Maple Bourbon
- 1.5 oz grapefruit juice
- 1/2 oz lemon juice
- 3 dashes Peychaud’s Bitters
- egg white
- club soda

Dry shake all ingredients besides club soda. Add ice and shake again. Strain into glass over fresh iced. Top with soda and garnish with grapefruit peel. 

Express grapefruit oil over the top of cocktail to enhance the aroma & flavor.

Maple Old Fashioned
- 2 oz bourbon or whiskey

- 1 oz Metcalfe's Vermont Maple Liqueur

- dash of Angostura Bitters

- cherry & orange peel for garnish

​

Combine ingredients in a rocks glass over one large ice cube, garnish and serve.

Modern English
- 2 oz gin
- 1 oz Metcalfe’s Vermont Maple Liqueur
- 1/4 of a pear (peeled & cubed)
- 1/2 oz lemon juice (or 2 lemon wedges)

- Muddle all ingredients, besides Gin. Add gin + ice. Shake and double strain into glass.

Garnish with a cinnamon stick.

Vermont Sazerac
- 2 oz rye 
- 3/4 oz Metcalfe’s Vermont Maple Liqueur 
- 1/4 oz absinthe 
- dash Peychaud’s Bitters
- lemon peel & Luxardo cherry garnish

Pour absinthe into a rocks glass and swirl to coat the glass, discard any excess absinthe. Combine whiskey, liqueur and bitters in a cocktail shaker with ice and stir until well chilled. Strain into the absinthe rinsed glass and garnish with lemon peel + cherry.

Spiced Coffee Cider
- 1.5 oz Metcalfe’s Vermont Maple Liqueur
- 1/2 Cup coffee
- 1/2 Cup apple cider
- cinnamon stick
- star anise
- orange rind
- dash each of ground cloves, allspice &

ground cinnamon (optional)

Combine ingredients and serve. Try serving either chilled with sparkling cider or warm with fresh apple cider!

Crannie’s Lil Punkin
- 1 oz Metcalfe’s Vermont Maple Liqueur
- 1 oz Catamount Vodka
- 1/2 oz lemon juice
- pinch of pumpkin spice seasoning
- egg white
- 3-5 fresh cranberries

Muddle cranberries in the bottom of a shaker. Add remaining ingredients, shake hard with ice and strain into a glass. Garnish with a star anise!

Pine-Berry Soda

- 1 oz Metcalfe’s Raspberry Liqueur 
- 1/2 oz pineapple juice
- 1/4 oz lemon juice

- soda water

Combine ingredients in glass. Add ice.

Top with soda water and lemon garnish!

Pimm's Cup

- 1 oz Metcalfe’s Raspberry Liqueur
- 1.5 oz Pimm's No. 1
- 3/4 oz lime juice
- 10 mint leaves ⁣
- 3 cucumber slices⁣
- ginger beer

Put all ingredients in shaker, except ginger beer. Muddle ingredients and then shake with ice.⁣

Strain into a glass filled with ice cubes.

Top with ginger beer.⁣

Garnish with cucumber and strawberry slices.⁣

French Martini

- 1 oz Metcalfe’s Raspberry Liqueur
- 2 oz Catamount Vodka
- 2 oz pineapple juice 
- 1/4 oz lemon juice (optional)

Add all ingredients to a shaker with ice. Shake hard to dilute & chill the drink. Strain into glass and garnish with lemon zest.

Frozen Raspberry Margarita

- 1.5 oz tequila 
- 1 oz Metcalfe’s Raspberry Liqueur
- 1 oz orange liqueur
-3/4 oz lime juice
-1/2 oz lemon juice

Add ingredients to a blender along with a scoop of ice. Blend to desired consistency and serve in a Margarita glass with a lime wedge and salted rim!

The Blueberry Club

- 3/4 oz Metcalfe’s Blueberry Liqueur 
- 1.5 oz gin
- 1/2 oz lemon juice
- 1/2 oz dry vermouth 
- 1 egg white
- lemon peel for garnish

Combine all ingredients in a cocktail shaker without ice. Shake hard to build the foam.

Add ice to the shaker and shake until chilled. Strain into a Nick & Nora glass with a lemon peel garnish.

Winter Blueberry Smash

- 1 oz Metcalfe’s Blueberry Liqueur
- 2 oz Catamount Vodka
- 1/4 oz lemon juice
- club soda
- fresh or frozen blueberries
- rosemary garnish

Muddle blueberries in a shaker. Add liqueur, vodka & lemon juice. Shake and strain into glass over ice. Top with club soda and rosemary garnish.​

Bourbon & Blue Mule

- 1 oz Metcalfe’s Blueberry Liqueur
- 1.5 oz bourbon
- 3/4 oz lime juice
- fresh sage leaves
- ginger beer

Muddle sage leaves with lime juice in a cocktail shaker. Add Blueberry Liqueur and bourbon, stirring ingredients to combine. Strain into a mug and top with ginger beer.  Garnish with more sage and lime wheel.​

Blueberry Celebration

- 1 oz Metcalfe’s Blueberry Liqueur
- 6 oz Champagne

Pour Champagne, Prosecco, or sparkling cider into

a flute glass and top with Blueberry Liqueur.

Garnish with fresh blueberries and serve.

Blueberry Margarita
- 1.5 oz tequila
- 1 oz orange liqueur
- 1 oz Metcalfe’s Blueberry Liqueur
- 3/4 oz lime juice
- 1/2 oz aquafaba (or 1 egg white)
- Tajin seasoning or salt garnish

Start off by salting or seasoning the rim of your glass. 
Combine all other ingredients in a shaker with ice. Shake hard and then strain into your glass over fresh ice.  Garnish with a lime wedge and serve!

Peach Melba

- 1.5 oz brandy
- 3/4 oz Metcalfe’s Peach Liqueur
- 1/2 oz Metcalfe’s Raspberry Liqueur
- 1/4 oz lemon juice
- dash of orange bitters

Shake ingredients with ice and strain into a cocktail glass. Garnish with lemon wedge and raspberries.

Whiskey Sour

- 2 oz whiskey of choice
- 3/4 oz Metcalfe’s Peach Liqueur
- 3/4 oz lemon juice

- 1 egg white
- dash of Angostura Bitters

Shake hard with ice.  Strain to remove ice and dry shake again without ice.  Strain into glass.

Garnish with a Luxardo Cherry & lemon peel.

Southern Fried Somethin'

- 2 oz Metcalfe’s Honey Bourbon
- 1 oz Metcalfe’s Peach Liqueur
- 1 Cup unsweetened iced tea
- fresh mint leaves 

Place Bourbon, liqueur, and mint at the base of a

hi ball glass or mason jar and muddle well.

Add in cracked ice and unsweetened iced tea to taste. Stir to combine.

Peach Bellini
- 1 oz Metcalfe’s Peach Liqueur

- 3 oz Champagne
- 1/4 oz lemon juice

- orange juice to taste

Combine liqueur and lemon juice in a flute glass, add Champagne and top with orange juice.

Vermont Toddy

- 2 parts Metcalfe's Vermont Honey Bourbon
- 3 parts apple cider
- 1 part lemon juice
- clove studded orange wheel and star anise garnish

Warm ingredients in a saucepan, but do not boil.

Pour into a mug, add garnish and serve!

The Medicine

-2 oz Metcalfe’s Vermont Honey Bourbon
-1/2 oz lime juice
-egg white
-dash of bitters
-turmeric
-cinnamon garnish

Infuse ground turmeric into Honey Bourbon by shaking/stirring. Add remaining ingredients and shake with ice. Strain into a glass and garnish with ground cinnamon.

Honey Brunch

-2 oz Metcalfe’s Vermont Honey Bourbon 
-2 oz orange juice
-2 dashes Angostura Bitters

-Shake with ice and strain into a tall glass filled with ice. Garnish with an orange wedge.

Vermont Julep

- 2.5oz Metcalfe’s Vermont Honey Bourbon
- 8 fresh mint leaves

Gently muddle the mint leaves and bourbon in an empty glass before packing the glass full of crushed ice, stirring until the glass becomes frosty. Garnish with more crushed ice and a mint sprig, crushed between your fingers to release the oils and add aroma.

Green Tea Highball

- 2 oz Metcalfe’s Vermont Honey Bourbon
- 2 oz green tea (chilled)
- 1/4 oz fresh squeezed lemon juice
- club soda
- maple candy & mint to garnish

Combine Honey Bourbon, green tea and lemon juice. Pour into glass over ice and top with club soda. Garnish with a maple candy & sprig of mint.