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Ship's Bell Bourbon

Image of the dark roast manhattan, a cocktail made using bourbon, coffee liqueur and bitters. Served up in a coupe with a cherry and orange twist.
Dark Roast Manhattan

2.5 oz. Ship’s Bell Bourbon
3/4 oz. Coffee Liqueur
2 Dashes black walnut bitters
2 Dashes orange bitters

Build in mixing glass, stir until well chilled and strain into coupe glass or rocks glass with a big cube.

Sink a cherry and garnish with an orange twist.

Boston Tea Derby cocktail in a highball glass filled with ice, garnish with mint on a wood table at a leather booth.
Boston Tea Derby

2 oz. Ship’s Bell Bourbon
3/4 oz. Black tea
1/4 oz. Simple syrup
8 Mint leaves

Muddle mint leaves in shaker tin with simple syrup. Add Ship’s Bell and fresh brewed black tea. Shake until well chilled and strain into highball glass.

Garnish with fresh mint leaves.

Harvest Moon Mule cocktail with orange peel garnish and clove,
Harvest Moon Mule

1 1/2 oz. Ship’s Bell Bourbon
3/4 oz. Lemon Juice
1/2 oz. Ginger simple syrup
5 oz. Apple cider

Serve cold or with hot cider.

Garnish with clove & orange.

To make ginger simple syrup combine 1 cup each water, sugar and fresh peeled ginger slices. Simmer for 15 minutes, allow to cool then strain. Keeps for up to a month in the fridge. For more or less spice; more or less ginger.

Close up image of the Captains Coffee cocktail using Ship's Bell Bourbon, Coffee Liqueur and topped with whipped cream and cinnamon.
Captain's Coffee

1 oz. Ship’s Bell Bourbon
1 oz. Veritable Coffee Liqueur
1/2 oz. Half & half (optional)
Fresh brewed coffee
2 Dashes cardamom bitters

Combine spirits & cream in a coffee mug then top with fresh brewed hot coffee.

Add bitters and garnish with whipped cream, a cinnamon stick, and fresh grated nutmeg.

Image of Wraith in the Goldmine cocktail in a rocks glass. Bourbon, lemon and honey with chili oil a paprika rim.
Wraith in the Goldmine

2 oz. Ship’s Bell Bourbon
3/4 oz. Lemon Juice
1/4 oz. Honey syrup
2 Dashes cardamom bitters

Combine all ingredients and shake. Strain into a rocks glass.

Garnish with chili oil, pepper flakes or a salt and smoked paprika rim.

Southwick's American Gin

Image of the B&B Fizz cocktail, a blackberry and basil gin flip. Seen in a rocks glass the deep purple drink has a head of foam from the egg white.
The B&B Fizz

2 oz. Southwick's Gin
3 to 4 Blackberries
3 to 4 Basil leaves
1/2 oz. Lemon juice
1/2 oz. Simple syrup
1/2 oz. Egg white

Muddle blackberries & basil leaves with simple syrup and lemon juice in shaker tin. Add gin and an egg white then dry shake 30 seconds. Add ice then shake again. Pour into a rocks glass with fresh ice and top with club soda.

Garnish with a fresh blackberry & basil leaf.

Multiple bottles of Southwick's American Gin on the shelf in a restaurant in Connecticut
Tomaso Collins

1 oz. Southwick's Gin
1 oz. Veritable Limoncello
Club soda

Build in a highball/collins glass, top with club soda and garnish with a lemon wheel and fresh mint sprig.


2.5 oz. Southwick's Gin
1/2 oz. Green tea

Stir until chilled, pour into coupe glass and garnish with an olive.

For green tea brew combine two tea bags (or 5 grams loose) and 5 grams of sugar (one teaspoon) with 2oz of hot water and steep for 10 minutes. Strain and store for up to 48h.

75 Something...

1.5 oz. Southwick's Gin
1/2 oz. Lemon juice
1/2 oz. Simple syrup
2 oz. German Pilsner

Combine gin, lemon juice & simple in shaker tin and shake until cold. Strain into a champagne flute and top with 2oz german pilsner.


Image of the strawberry blond cocktail made using Veritable Limoncello, fresh strawberries and white wine and served in a whine glass garnished with a strawberry heart
Strawberry Blond

2 oz. Veritable Limoncello
1 oz. Sancerre (or other dry) white wine
1/2 oz. Lemon juice
1tsp Sugar
2 Strawberries

Muddle two strawberries with the juice of one lemon wedge (~1/2 oz.) and a teaspoon of sugar in a mixing glass. Transfer everything to a tulip or wine glass then top with ice, Limoncello and Sancerre.

Garnish with a strawberry heart and a lemon wheel.

Limoncello cocktail in coupe glass with sugar rim and a lemon wheel. Made with Limoncello, cream, lemon juice and bitters.
Silk Citrus

2.5 oz. Veritable Limoncello
1 oz. Cream
3/4 oz. Lemon juice
2 Dashes cardamom bitters

Build in shaker tin and shake until well chilled. Strain contents into a coupe glass with a sugar rim.

Garnish with a lemon wheel.


For most gin cocktails with lemon juice you can substitute the juice (and simple syrup) with our limoncello.

Coffee Liqueur

Image of Cafe Cabana cocktail, a tiki style cocktail using rum, coffee liqueur, velvet falernum, espresso, pineapple juice, cream of coconut and lemon juice.  Served in a tulip glass with pineapple leaf garnish.
Café Cabana

1 oz. Real McCoy 3 Year Aged Rum
1/2 oz. Veritable Coffee Liqueur
1/4 oz. John D. Taylor's Velvet Falernum
1 oz. Fresh brewed espresso (or cold brew concentrate)
3/4 oz. Pineapple juice
1/4 oz. Cream of coconut
1/4 oz. Lemon juice

Combine all ingredients with cubed ice & shake until very cold. Strain and serve up in a large coupe or tulip glass with a pineapple leaf garnish.

close up image of the Veritable Coffee Liqueur, fresh espresso in a cup and loose dark roasted beans on the table
Lost in the Glades

2 oz. Southwick's American Gin
1/5 oz. Veritable Coffee Liqueur
1/2 oz. Alpine Amaro

Combine ingredients in a mixing glass and stir until cold. Serve up in a tulip glass with a small sprig of thyme.


Close up shot of the Dark Roast Negroni cocktail in a vintage crystal coupe glass with a maraschino cherry garnish on a brass platter.
Dark Roast Negroni

1.5 oz. Southwick's American Gin
1 oz. Veritable Coffee Liqueur
1 oz. Bitter Red Apertivo

Combine ingredients in a mixing glass and stir until chilled. Strain into a coupe and express an orange peel over top then drop it in for garnish.


Most bourbon & rum cocktails with sweet vermouth/other sweet liqueur you can substitute with our coffee liqueur.