The French 75

.5 oz. simple syrup
.75 oz lemon juice
1.5 oz Big Bottom Navy Strength Gin 
Top with brut champage

Instructions:

Fill a shaker with ice and add simple syrup, lemon juice, and gin. Shake and strain into a champagne flute. Top with brut champagne and garnish with a lemon peel.

 


The Seelbach

.5 oz. Cointreau
1 oz. Burnside Goose Hollow RSV Bourbon
5 dashes Angostura bitters
5 dashes Peychaud's bitters
Top with brut champagne

Instructions:

Add bourbon, Cointreau, and bitters to mixing glass. Add ice and stir for 20 seconds. Strain into a coupe glass and top with champagne. Garnish with maraschino cherry.


The Airmail

1.5 oz. Below Deck Silver Rum
.75 oz. honey syrup (2:1)
.75 oz. lime juice
Top with brut champagne

Instructions:

Fill a shaker with ice and add honey syrup, lime, and rum. Shake and strain into a champagne glass. Top with brut champagne. Garnish with a lime wheel. 


The Iceberg

4 cups water
1 cup sugar
1 can frozen juice concentrate (of your choice) - thawed
1 can frozen lemonade concentrate - thawed
1 1/2 cups Portland Potato Vodka

Instructions:

Combine 4 cups of water with 1 cup of sugar in a large mixing bowl and stir to dissolve. Mix in both thawed concentrates and Portland Potato Vodka. Divide into large ice cube trays and freeze for about 8 hours.

To serve, add a heaping scoop of slushy to a glass of brut champagne.