Liquor Barn Bar Guide
1.5 fluid ounces = 1 shot
750 ml = 25 ounces, about 16 shots
1 Liter = 33 ounces, about 22 shots
1.75 Liter = 59 ounces, about 39 shots
Mint Julep
4 Fresh Mint Sprigs
2 1/2 oz Bourbon
1 tsp Powdered Sugar
2 tsp Water
Muddle mint leaves, powdered sugar, and water in a collins glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.
The Liquor Barn “Pisco Sour”
A Chilean twist on a Whiskey Sour. Recently discovered by our own General Manager, Donna Gilmer, and Promotions Director, Sheila Ferrell on their recent visit to Buenos Aires and Chile. See picture below. Enjoy!
2oz. Pisco Resevado Alto del Carmen
1oz. Lime Juice
1/4oz. Superfine Sugar or Simple Syrup
½ Egg White
1 Dash Angostura Bitters
Mix all ingredients except bitters with ice into shaker and shake vigoursely. Strain into Champagne flute. Add the dash of bitters.
The Liquor Barn “Mojito”
Mojito, pronounced moh-HEE-toh, originates from La Bodeguita del Medio in Havana, Cuba.
2 Lime Wedges
3-5 Mint Sprigs
1 tsp Powdered Sugar
2-4 Dashes of Bitters (optional)
2oz. Light Rum
2oz Soda Water
In a tall thin glass, crush part of the mint with a fork to coat the inside. Add the sugar and limes (2oz. lime juice) and stir thoroughly. Top with crushed ice. Add rum and mix. Top off with chilled club soda. Add a lime slice and the remaining mint, and serve. You may also use a muddler (a long wooden device) to crush and mix the mint, sugar and lime juice. Or you can use the back of a fork or spoon. The optional bitters will cut down on the mojito’s sweetness.
The Liquor Barn “Gingerita”
A new twist to the traditional Margarita. Started out of Santa Monica, California, it appears to be an exclusive drink to the L.A. area. Until concentrate mix is made available here in Kentucky, here is a recipe to get you started. Enjoy!
1 1/2oz. Tequila
1 Shot Ginger Ale/Beer
1 Splash Sour Mix
1 Tsp Brown Sugar
1 Tsp Fresh Diced Ginger
Muddle the ginger with the ginger ale/beer in a shaker or small bowl. Add the rest of the ingredients and shake well. Add ice and serve in a tumbler or traditional Margarita glass.
The Liquor Barn “Curacao Cooler”
Blue Curacao is a sweet blue liqueur, distilled and flavored from the dried peel of bitter oranges. It can also contain the distillates of lemons, curacao fruit, sugar and wine. The Caribbean island of Curaci is host to much of the fruit used in these liqueurs.
1oz Triple Sec
1/2oz Vodka
1/2oz Blue Curacao Liqueur
1/2oz Lime Juice
1/2oz Lemon Juice
1/2oz Orange Juice
1/2oz Simple Sugar Syrup
4oz Lemonade
In a shaker, mix all ingredients and shake. Pour ingredients in a tall thin glass, i.e. Collins Glass, and fill with ice. Add a wedge or spiral of lime and serve.
The Liquor Barn “Mexicali Mary”
Go south of the border with this spicy hot version of the Bloody Mary. Liquor Barn offers a variety of premium Tequilas and Hot Sauces to choose from daily.
6oz Tomato Juice
2oz Tequila
2 tsp Chile ‘n Lime Hot Sauce
½ tsp Worcestershire Sauce
Fill a highball glass half-full with ice cubes. Add Tomato Juice, Tequila, Chile ‘n Lime Sauce and Worcestershire Sauce, stirring well until combined. Garnish as desire with a Celery Stalk and/or Lime Wedge.
The Liquor Barn “Michelada”
Cold and refreshing with a kick to it!!! Liquor Barn offers a variety of Hot Sauces and Beers for this recipe. You might want to try a flavored beer or one of the new lime and salt beers with this one. Or to play it safe, with any domestic medium to light-bodied lager.
2 Wedges Fresh Lime
2 dashes X-tra Hot Cayenne Pepper Sauce
2 dashes Worcestershire Sauce (optional)
1 dash Soy Sauce (optional)
12oz Can Beer
Coarse Salt
Rub the rim of a tall glass with 1 wedge of lime. Dip edge of glass into coarse salt. Fill glass with ice cubes. Squeeze lime wedge over ice and splash X-tra Hot Sauce, Worcestershire and Soy Sauce into glass. Pour beer into glass and stir. Garnish with lime wedge. Serve at once.
The Liquor Barn “Side Car Martini”
Martinez, California, claims to be the birthplace of the “Martini,” but no one knows for sure. Oxford English Dictionary gives the earliest use of the word “Martini” as 1894 and states that the word comes from Martini and Rossi Vermouth. Here’s a recipe twist on a classic. Enjoy!
½ Cup Sugar
1 Lime, Zested
1 Lime Wedge
10oz Cognac
4oz Triple Sec
4oz Sweet and Sour Mix
4oz Limoncello
2oz Lime Juice
Chill 4 martini glasses. In a small dish combine the sugar and the lime zest. Run the lime wedge around the rim of each glass. Dip in the sugar and zest mixture. In a cocktail shaker mix the Cognac, Triple Sec, Sweet and Sour Mix, Limoncello, and Lime Juice over ice. Shake to chill. Pour into the glasses and serve immediately.
The Liquor Barn “Red Hot ‘Rita”
You might know Margarita but, do you know her sister Red Hot? Liquor Barn offers a variety of tequilas, flavored bar sugars and hot sauces. Check out our array of choices and make an exciting and sizzling new drink!
1 1/2oz Tequila
1oz Triple Sec
1oz Lime Juice
1 ½ tsp Superfine/Bar Sugar
½ tsp Cayenne Pepper Sauce
2 Lime Wedges
Extra Superfine/ Bar Sugar
Rub the rim of a margarita glass with a lime wedge. Place some Bar Sugar in a small shallow plate and dip the glass rim in the sugar to coat the edge. Fill a cocktail shaker half-full with cracked or crushed ice. Add tequila, triple sec, lime juice, sugar, and hot sauce. Shake well. Strain into glass and garnish with lime wedge.
