Welcome to our collection of libations served throughout the south!

SIMPLE COCKTAILS FOR THE HOME BARTENDER

PLEASE KEEP SCROLLING DOWN IF YOU FANCY OUR FULL LIBRARY

CATHEAD ORIGINAL

SIX SHOOTER

Six Shooter Hunting Club // Drew, Mississippi by Chef // Dave Crews

1 1/2 oz CATHEAD VODKA 1/2 fresh lime juice 4 dashes of Angostura Orange Bitters Blenheim Hot Ginger Ale Crushed Ice

Garnish: Skewered Slice of orange, candied ginger, lime & cherry

Combine all ingredients into lowball glass, stir, then add ginger ale

LAZY CAT

LAZY CAT

*makes 6-8 servings

1 cup CATHEAD VODKA 12 oz pink lemonade concentrate 3, 12 oz bottles of Lazy Magnolia Indian Summer Ice Garnish with fresh fruits

*If you don’t have Indian Summer beer you can substitute this for a locally made pale ale or blonde beer.

RED'S LOUNGE

1 1/2oz of CATHEAD VODKA
2 finger long slices of red bell peppers (diced)
1/2 oz agave nectar
1/2 oz “fresh” lime juice
club soda to top it off

Process: muddle all ingredients together (except club soda) shake & pour over lowball rocks glass. pour club soda in and stir. garnish with a finger long bell pepper slice! enjoy!

HONEYSUCKLE

HONEYSUCKLE LEMONADE

COCKTAIL FOR ONE

2 oz Cathead Honeysuckle Vodka
4oz fresh squeezed lemonade
garnish with basil or lemon wheel
serve over crushed ice in a lowball glass

BATCH RECIPE
*Serving Size for 16

5 ounce pours, This recipe is slightly different than the one above, and since the is batched out we can justify the importance of using the basil simple syrup in this batch recipe. Enjoy!

INGREDIENTS 4 cups of CATHEAD HONEYSUCKLE FLAVORED VODKA 1 cup freshly squeezed lemon juice (5 to 6 lemons) 1 cup basil simple syrup 4 cups water Serve: In an 8oz mason jar filled with cracked ice & garnish with a mint sprig and lemon wheel. *Basil Water: Just like you would steep tea, take 10 basil leaves and muddle in 1 cup of water. Muddle until water reaches a simmer. Then strain water from the basil. *Basil Simple Syrup Instructions: Mix 1 cup granulated sugar to equal parts basil water

HONEYBUBBLE

1 oz CATHEAD HONEYSUCKLE VODKA
4 oz brut champagne
2 fresh raspberries to garnish

serve during good times in a champagne flute!

 

EARL GREY GARDENS

Tivoli and Lee // New Orleans, LA // by Kimberly Patton-Bragg 2 oz. Cathead Honeysuckle vodka
.75 oz Earl Grey syrup
.25 oz. lemon juice
2 lemon wedges
Soda
Thyme
Muddle lemons in syrup and juice. Add Cathead Honeysuckle Vodka.
Shake and pour into collins glass. Top with soda and garnish with thyme.

PECAN

BUMPER CROP

COCKTAIL FOR ONE

2oz Cathead Pecan Vodka
4oz Unsweet Tea
Squeeze of lemon
Serve: lowball glass, on cracked ice
Garnish: Mint

BATCH COCKTAIL
*about 14 servings

One 750ml bottle of Cathead Pecan Vodka 6 cups unsweet tea 1/2 cup fresh squeezed lemon juice garnish: each glass with mint sprig serve: pitcher or serving container with spigo

ENDLESS SUMMER

Feizal Valli, Metro // Birmingham, AL

1 1/2 oz Cathead Pecan Vodka 1/2 oz domain de canton ginger liqueur 1/2 oz simple syrup Four leaves of mint Crushed ice

PECAN WHITE RUSSIAN

 1 1/2 oz Cathead Pecan 3/4 oz Hoodoo Chicory Liqueur (made by Cathead Distillery) 3/4 oz heavy cream 1/4 inch Vanilla Bean Instructions: Muddle a quarter inch vanilla bean in a shaker with the ingredients above. Then finely strain into a low ball glass with ice & serve.

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FULL COCKTAIL LIBRARY

CATHEAD ORIGINAL

MARY CELESTE

by: Alex von Hardberger Snackbar // Oxford, MS 2 oz Cathead vodka 1/2 oz lime juice 1/2 oz grapefruit juice 1 egg white 1 tablespoon confectioner’s sugar 5 dashes of Peychaud’s bitters Dry shake (shake in boston shaker with no ice, just a spring from a Hawthorne strainer to whisk the mixture thoroughly) Hard shake (same shaker, remove spring and shake with ice to chill) Serve over ice in a salt-rimmed rocks glass Garnish with a twist of lime

MISSISSIPPI RICKSHAW

cathead vodkaby: Mercedes O’Brien Gunshow // Atlanta, GA 1.5oz lemongrass & ginger infused Cathead Vodka* 3/4oz fresh squeezed lime juice .5oz Genepy des Alpes Dolin 3 Thai Basil Leaves Ice Shake & strain into a collins glass filled with ice Top with house made cucumber soda Garnish cucumber spear and basil leaf *Lemongrass & Ginger Infused Cathead Vodka: 10 day maceration 2 lemongrass stalks 3 slices of ginger

COWGIRL

Recipe by Brooks Reitz @ Fig Restaurant in Charleston, SC 1.5 oz Cathead Vodka 3/4 oz Cointreau 1/2 oz Campari 1/2 oz Grapefruit Juice 1/2 oz Lime Juice Photo: "Cowgirl Cocktail" (Recipe by Brooks Reitz @ Fig Restaurant in Charleston, SC) 1.5 oz Cathead Vodka 3/4 oz Cointreau 1/2 oz Campari 1/2 oz Grapefruit Juice 1/2 oz Lime Juice

BLUES CAT

3 oz CATHEAD VODKA muddle 10-15 blue berries 1 oz fresh lemon juice 1 oz simple syrup (raw sugar) 5 basil leaves muddled shake well, then strain serve in a high-ball glass garnish blue berries and basil leaf   Photo Credit thanks to Sweet Peach Blog

SWEDISH HIT

Holeman & Finch Public House // Atlanta, GA Recipe by: Jason Rager 1.5 oz Cathead Vodka 1.5 oz grapefruit shrub .5 oz lemon .25 oz byrrh grand quiquina .25 oz cane syrup Combine ingredients in a mixing glass over ice; shake. Double strain into a coupe. sweedish hit

ASH WAGGON PUNCH

SFA Symposium 2012 Gregg Best, Holeman & Finch // Atlanta, Ga Cathead vodka, vermouth, bitters, fresh lime juiceThe Southern Foodways Symposium kicks off

LAZY CAT

*makes 6-8 servings 1 cup CATHEAD VODKA 12 oz pink lemonade concentrate 3, 12 oz bottles of Lazy Magnolia Indian Summer Ice Garnish with fresh fruits

PINKY SWEAR

Holeman and Finch Public House // Atlanta, GA 1 oz Cathead Vodka 1 oz vinho verde .5 oz marashino .25 oz apricot eau-de-vie .25 lemon 2 dashes Peychaud’s bitters cathead vodka

RED'S LOUNGE

1 1/2oz of CATHEAD VODKA 2 finger long slices of red bell peppers (diced) 1/2 oz agave nectar 1/2 oz “fresh” lime juice club soda to top it off Process: muddle all ingredients together (except club soda) shake & pour over lowball rocks glass. pour club soda in and stir. garnish with a finger long bell pepper slice! enjoy!

VIRGINIA CREEPER

H. Harper Station // Atlanta, GA by: Jerry Slater 2 oz Cathead Vodka 5 muscadines, halved and seeded 1/4 of a lemon 1/2 oz simple syrup 2 dashes orange flower water -then- muddle fruit, syrup, and flower water. add CATHEAD vodka & enough ice to fill rocks glass. shake all ingredients together & pour into rocks glass.

THE 6 SHOOTER

Six Shooter Hunting Club // Drew, Mississippi by Chef // Dave Crews 1 1/2 oz CATHEAD VODKA 1/2 fresh lime juice 4 dashes of Angostura Orange Bitters Blenheim Hot Ginger Ale Crushed Ice Garnish: Skewered Slice of orange, candied ginger, lime & cherry Combine all ingredients into lowball glass, stir, then add ginger ale

SOUTH OF BITTER

1 oz CATHEAD VODKA 1 oz Old New Orleans “Amber” Rum 1/2 oz. Fernet-Branca 1/2 oz. fresh lime juice 1/2 oz. simple syrup –(use sugar in the raw; 1:1 sugar to water)– 1/2 oz. fresh egg white Ice cubes Tools: shaker, strainer Glass: lowball Garnish: orange twist Shake all ingredients with ice and strain into an ice-filled glass.

CAT'S MEOW

by: Jeff Jackson Rosebud // Atlanta, GA   2 oz lavender and lemon zest infused Cathead Vodka ¼ oz agave nectar 4 oz ginger beer 2 dash Bar Code lavender spice bitters The Big “Sip” 2 oz ginger infused Cathead Vodka 1 oz GA apple shrub Prosecco topper

FOR THAT CAT ACROSS THE BAR!

2 oz. CATHEAD VODKA 1/2 oz. FRESH lime juice 1 dash Angostura bitters 2 dashes white crème de menthe Ice cubes Tools: shaker, strainer Glass: cocktail Garnish: fresh mint sprig Shake ingredients with ice and strain into a chilled martini glass. Garnish.

BABA-BLUE

Created by: Tara Chez Britton (TC) , Babalu // Jackson, MS 1.5 oz Cathead Vodka 1/4 oz Blue Caracao 1/2 agave nectar 1/4 sweet and sour shake above & strain into ice filled glass add 1 splash Sprite

DELTA @ NOON

2 oz CATHEAD VODKA 2 oz fresh coconut milk 1 1/3 oz condensed milk Finely crushed ice shake garnish mint leaf & coconut shavings

THE MOST INTERESTING SHANDY IN THE WORLD

1.5 oz CATHEAD VODKA 4 oz Dos Equis Lager 4 oz lemonade 3-5 drops Angostora Bitters Tumble all ingredients over ice

CATDRIVER

Simple Cocktails by Greg Mays 1.5 oz CATHEAD 3 oz Fresh Orange Juice 1/4 oz Triple Sec 2 Dashes Orange Bitters **Garnish with orange slice Photo: Time for a screwdriver! 1.5 oz CATHEAD 3 oz Fresh Orange Juice 1/4 oz Triple Sec 2 Dashes Orange Bitters **Garnish with orange slice Photo by @simplecocktails - Greg Mays

BRIDGE THE GAP

Holeman & Finch Public House // Atlanta, GA Cathead Vodka, Benedictine Liqueur, Zucca, Regan’s Orange Bitters no.6, Fresh Lime

CAT 5

Created by: Tara Chez Britton (TC) , Babalu // Jackson, MS 1.5 oz Cathead Vodka 6-8 mint leaves 3 lime wedges 1/2 oz agave nectar 1 splash soda water muddle ingredients, add ice and give one nice shake. top off with soda water

THE HAND THAT ROCKS THE CRADLE

created by: Paul Calvert //  Paper Plane // Atlanta, GA 1.5 oz Cathead Vodka .5 oz apricot liqueur .5 oz ginger liqueur .5 oz lime juice Pinch of crushed black pepper Top with tonic water & Stir No garnish Build in a tall glass over ice

CHAPERONE

by: Reuben Victor Sweet Auburn BBQ // Atlanta, GA 1oz Cathead Vodka .5oz St. Germain .5oz Grapefruit .5oz lemon 2 dashes Bitterman’s Grapefruit Bitters Shake, then strain, then top with sparkling wine (Brut) Garnish: Grapefruit twist cathead - chaperone cocktail

CALEDONIA

by: Tom Ramsey La Finestra // Jackson, MS 1 oz Cathead Vodka .75 oz St. Germain Half an orange squeezed 2 or 3 mint leaves Shake well, strain over rocks garnish with mint leaves and orange peel

CATNIP

by Jeff Jackson Rosebud // Atlanta, Ga 1.5 oz Cathead Vodka 1.5 oz fresh local melon juice 3 mint leaves ½ oz wild flower honey ¼ oz lemon juice

DUDE WHERE'S MY RUSSIAN?

2oz Hoodoo Chicory Liqueur 2oz Cathead Vodka 2oz Half & Half Add ice to lowball glass and stir all ingredients together. Garnish with freshly grated nutmeg

BLACK CAT

created by: Marc Caballero // Sprig // Atlanta, GA 1.5 oz earl grey infused Cathead Vodka .5 oz brovo germanium .25 oz green chartreuse .5 oz agave .5 oz lime juice A couple drops of cinnamon tincture

GREEN THUMB

Fig Restaurant // Charleston, SC by: Brooks Reitz 2 oz CATHEAD VODKA 1 oz green chartreuse dash fresh lime juice dash mint simple syrup 1/2oz muddled & strained cucumber dash of celery bitters dash of aloe *garnish with cucumber wheel

DAMSON IN DISTRESS

created by: Tyson Bittrich Holeman and Finch Public House // Atlanta, GA .75 oz Cathead Vodka .75 oz averell damson plum .75 oz grand poppy .75 oz lemon juice 1 barspoon grenadine Shake, Strain, Up

HOTTY TODDY

50+ servings 2 gallons apple cider 1.4 liters CATHEAD VODKA 4 cinnamon sticks 3-4 cider tea packs 3 halved apples, 3 halved pears float: orange peels, lemons, 20 cloves sweeten to preference using clover honey heat all ingredients to a simmer & enjoy!

FELINO UNDER STARS

by: Jeff Jackson Rosebud // Atlanta, GA 1 oz Cathead Vodka 1 oz Campari 1 oz fresh squeezed oj 1 oz rosemary simple syrup soda topper

STRAY CAT BLUES

by: Jeff Jackson Rosebud // Atlanta, GA 2 oz Cathead Vodka 1 oz Amara Averna 1 oz Cointreau 1 oz lemon juice 2 oz ginger beer Blackberries 4-5

THE BLACK CAT

by: Marc Caballero Sprig Restauran // Decatur, GA 1.5 oz earl grey infused Cathead Vodka .5 oz Brovo Germanium .25 oz Green Chartreuse .5 oz agave .5 oz lime juice Few drops of cinnamon tincture

KING AND CAT

By: Holeman & Finch Bottle Shot

2 oz Cathead Vodka
1 oz King’s Ginger Liqueur
1/2 oz Luxardo Bitter
1/2 oz lemon juice
1/2 oz simple syrup
*Shake, strain over ice in a Collins glass. This also batches well to make a super summertime punch!

5 O'CLOCK WORLD

by: Sara Justice Holeman & Finch Public House // Atlanta, GA

2.5oz pancetta infused vodka,
.75oz dolin dry vermouth,
.25oz arbequina olive tincture,
20 drops jasmine flower water,
stir/strain into coupe

SO FRESH AND SO CLEAN

cathead vodka-so fresh and so cleanMcCrady’s Restaurant // Charleston, SC Cathead Vodka Lime Sour Green Chartreuse Cucumber Ice Garnish: Cucumber Foam & Cucumber Salt

JUST MY KIND

Holeman & Finch // Atlanta, GA 1.5 oz peanut butter infused Cathead vodka .5 oz bols genever .75 oz lime .75 oz matcha green tea syrup 25 drops bitter end Thai bitters

PECAN

OAXACAN TONIC ~ Featured in Garden & Gun

by: Robert Arender Apothecary // Jackson, MS 2oz Cathead Pecan Vodka 1/2oz cold strong coffee 9 drops Bittermens Xoxolatl mole bitters 3oz tonic water Preparation: Combine all ingredients in a collins glass. Stir, and add ice. oxacan tonic - cathead pecan vodka

HOLLA AT YA BOY

by: Jerry Slater H Harper Station // Atlanta, GA

2 oz Cathead Pecan Vodka
1/2 oz sassafras syrup
1/2 oz cocchi americano
2 dashes Fee Brothers black walnut bitters
*Shake, strain into a cocktail coupe.
*Sassafras syrup = 1 part Pappy’s sassafras concentrate, 1 part simple syrup, and 1 part water
cathead pecan - jerry slater

CABIN FEVER

by: Eduardo Guzman JCT Kitchen // Atlanta, GA 2 oz Cathead Pecan Vodka 1/2 oz bourbon 1/2 ginger liqueur 1 dash Fee Brothers Aztec chocolate bitters 2 dashes Angostura Bitters muddle 2 slices of orange Preparation: -Muddle: 2 slices of orange in a mixing glass -Then: add ingredients, add ice, stir and pour over fresh ice in a old-fashioned glass. – Last: garnish with a pinch of nutmeg

FLOODWATER PUNCH

Jayce McConnell, Snack Bar // Oxford, MS 2 750mL bottles of bourbon (Buffalo Trace) 1 750mL bottle Orange/Ginger shrub (recipe below) 1 750mL bottle Dolin Rouge Sweet Vermouth 1 750mL bottle Cathead Pecan Vodka 2 oz Angostura bitters 4L Ginger Ale Combine all ingredients in punch bowl on large block of ice. Serves roughly 30 4-oz portions. Orange/ginger shrub: 15 Oranges 1 c Ginger puree (or 2 c sliced raw ginger) 2 c Turbinado sugar Peel oranges, avoiding pith, into plastic bowl. Add ginger and sugar and muddle for 4-5 minutes, being sure to coat orange peels. Allow this to sit at room temperature for one hour. Meanwhile, juice oranges. After allowing mixture to sit, add juice and stir until sugar is dissolved and mixture becomes homogenous. Strain out seeds and peels through fine mesh strainer. Store in clean glass bottle for up to one week.

COLT CAP & BALL PISTOLS

Wild Bill, Hot and Hot // Birmingham, AL 1/4 oz simple syrup 1 oz Cathead Pecan 1/2 oz Hoodoo Chicory Liqueur 1/2 bookers bourbon 3 dashes of house pecan bitters Rinse with house sausage tincture Stir all ingredients together

JAR OF NUTS

Jeff Jackson, Rosebud Atlanta GA

2 oz Cathead Pecan .5 oz Allspice Dram .75 oz Henri Giraud Ratafia- de Champagne Liqueur 2 dashes Fee Bros Cranberry Bitters

Combine ingredients in a mixing glass.

Stir till cold

Then strain into a chilled coupe glass

NOLA COCKEYE

John Ingram, Parlor Market, Jackson, MS 2 oz Cathead Pecan 1/4 oz Hoodoo Chicory Liqueur 1/4 oz Benedictine 1 dash Coffee Bitters Stir with ice and strain into rocks glass with one molded ice cube. Garnish lightly – grated nutmeg

CATCH ME IF YOU PECAN

Eduardo Guzman, JCT Kitchen Atlanta, GA 1.5 oz Cathead Pecan Vodka 1/2 oz bitter truth apricot liqueur 2 dashes fee brothers whiskey bitters 2 dashes angostura bitters lemon twist *Stir ingredients & pour over fresh ice catch me if you pecan

GREEN PECAN

Kirk Estopinal, Bellocq New Orleans, LA 2 parts Cathead Pecan Vodka 1 part Amontillado Sherry 8 drops Bittermens Tiki Bitters

ENDLESS SUMMER

Feizal Valli, Metro // Birmingham, AL 1 1/2 oz Cathead Pecan Vodka 1/2 oz domain de canton ginger liqueur 1/2 oz simple syrup Four leaves of mint Crushed ice

BUTTER PECAN FIZZ

Robert Arender, The Apothecary Jackson, MS 2 oz Cathead Pecan 1 Egg White 1/2 oz Syrup 5 drops Vanilla in before dry shake Dry shake 10 times 1 oz cream – Shake with Ice 2 oz Soda Top w/ Black Walnut Bitters and Grated Candied Pecans in Collins Glass

PECAN FIX

Abigail Gullo, SoBou  // New Orleans, LA 2 oz Cathead Pecan Vodka 3/4 oz lemon juice 3/4 oz simple syrup

CROOKED LETTER

Bud Huber, Stars Rooftop Bar & Grill // Charleston, SC 3 oz Lazy Magnolia Pecan Beer 2 oz Cathead Pecan 1 oz Old Charleston Madeira (RareWineCo) 1 oz fresh white peach puree Serve on the rocks in a 12 oz beer tulip

SUMMER'S GONE SODA

Simple Cocktails by Greg Mays

  • 2 oz Cathead Pecan
  • 1 oz caramel liqueur (like Lovoka or Godiva)
  • serve on the rocks and top with club soda
  • garnish with a cherrycathead pumpkin spice and pecan vodkas

café de noix

Abigail Gullo, SoBou // New Orleans, LA 2 oz Cathead Pecan Vodka 1 bar spoon Steen’s Cane Syrup 3/4 oz espresso liqueur 1 dash chocolate mole bitters

MISSISSIPPI BULLDOG

Tiffanie Ranson, Table 100 //  Jackson, MS 1.5 oz Cathead Pecan Vodka 1 oz Benjamin Prichard’s Sweet Lucy 1 oz half & half Splash of Coke

HARVEST

Josh Schaff, Satterfield’s // Birmingham, AL Muddle 1/4 fresh peach With .5 oz of honey syrup Add 2 oz Cathead Pecan Add 1 oz apple cider Splash of rhubarb bitters Give it an Alabama Shake  & serve

SUNDAY AT THE CROSSROADS

Kimberly Patton-Bragg, Tivoli & Lee //  New Orleans, LA 2 oz Cathead Pecan 1/2 oz Bittermans Hiver Amer Liqueur 1 dash whiskey barrel bitters 1/4 oz sorghum syrup

JACKSON

by: Tom Ramsey La Finestra // Jackson, MS 1.5 oz Cathead Pecan .75 oz sweet vermouth 4 dashes Peychaud’s 2 dashes Angostura Splash simple syrup or agave nectar garnish with maraschino cherry

CALICO MARTINI

Created by Tito; Ralph’s on the Park // New Orleans, LA

2 1/2 oz Cathead Pecan Vodka
1 1/2 oz Lazzaroni Maraschino Liqueur
1 oz White Cranberry Juice
Orange Wedge.
Combine all ingredients in shaker. Squeeze orange wedge into shaker.
Shake. Serve Up

WANT NOT

Created by Robert Arender, The Apothecary // Jackson, MS This was made on 11/14/13 for Johny Miles’s new book “Want Not” 2 oz Cathead Pecan scant 1/2 coffee 9 drops mole bitters In a high ball glass: Fill with ice, then fill with tonic, & stir.

GONE PECAN

by Valerie Schuman // Domenica // New Orleans, LA 2 oz Cathead Pecan Vodka 1 oz Cardamaro 1/2 oz lemon juice 1 dash apple bitters Shake & strain into coupe. Top with Cider. Gone Pecan

HARVEST CRUSH

created by: Lauren Bancroft & Austin Bres Ristorante Del Porto // Covingtion, LA 2 oz Cathead Pecan Vodka 1 oz Hoodoo Chicory Liqueur dash of cinnamon 3/4 oz Apple Cider Reduction 1/2 oz lemon juice Shake & serve over crushed ice. Garnish with cinnamon stick & apple slice. twitter harvest crush

PECAN WHITE RUSSIAN

made by: Cathead Pecan White Russian 1 1/2 oz Cathead Pecan 3/4 oz Hoodoo Chicory Liqueur 3/4 oz heavy cream 1/4 inch Vanilla Bean Instructions: Muddle a quarter inch vanilla bean in a shaker with the ingredients above. Then finely strain into a low ball glass with ice & serve.

TWO MULES FOR SISTER SARA

by: Cathead Distillery Equal Parts Cathead Pecan & Goslings Ginger Beer Squeeze a wedge of lemon and garnish with same lemon wedge

THE DUDE ABIDES

by: Abigail Gullo
SoBou // New Orleans, LA
1 1/2 oz Cathead Pecan Vodka
3/4 oz Averna Cream
1/2 oz Luxardo Espresso Liqueur
Splash of 1/2 & 1/2
This drink really ties the room together
Serve on rocks.
cathead pecan

CHIMP OFF THE ROCKER

by: Ryan Wellever Cocktail Club // Charleston, SC Banana-infused Cathead Pecan Vodka Espresso Cream Aztec Chocolate Bitters Banana Chip image 2 copy

PALMETTO CAFE

Cocktail by Michael Fitzgerald Crave Kitchen // Charleston, SC 2 oz espresso porter reduction 1 oz cathead pecan . 5 oz hoodoo 1 oz avion espresso tequila. Chill quickly ( no heavy shaking as it will dilute) Strain into champagne flute Top with allspice infused meringue

BUMPER CROP

There are two versions below single cocktail & batch version.  Enjoy! Single: Bumper Crop 2oz Cathead Pecan Vodka 4oz Unsweet Tea Squeeze of lemon Serve: lowball glass, on cracked ice Garnish: Mint Batch: Bumper Crop One 750ml bottle of Cathead Pecan Vodka 6 cups unsweet tea 1/2 cup fresh squeezed lemon juice garnish: each glass with mint sprig serve: pitcher or serving container with spigot

CATHEAD HONEYSUCKLE

WHERE THE CROSSWALKS END ~ Featured in The Wall Street Journal

by: James B Groetzinger Warehouse // Charleston, SC Ingredients: Cathead Honeysuckle Vodka, Lemongrass Syrup, Citrus, Spiced Ginger Ale where the crosswalks end

BEE STING

2 oz Cathead Honeysuckle 1 oz local clover honey 1 oz fresh squeezed lemon juice 1-2 jalapeño wheels (muddled) ice: cracked // shake all ingredients together and then strain into glass Garnish: jalapeño wheel

MISSISSIPPI MULE ~ Featured in Southern Living

mississippi mule Making the Moscow Mule a little more southern one sip at a time. BIG thanks to our friends at Fondren Public in Jackson, MS for making this a staple cocktail around town. 1/2 oz lime juice 2.5 oz Cathead Honeysuckle Vodka 4 to 6 oz ginger beer Serve in a copper mug, or low ball glass, or really whatever you want to serve it in.  You can dress this up with a mint sprig, make sure to keep the lime wedge in the cocktail. Stir all ingredients together.  Recommend using cracked ice… There are many variations of ginger beer, we recommend the following: Barritts, Goslings and Reeds. Cheers!

CATHEAD HONEYSUCKLE LEMONADE - Batch Recipe for 16ppl

Serving Size for 16, 5 ounce pours INGREDIENTS 4 cups of CATHEAD HONEYSUCKLE FLAVORED VODKA 1 cup freshly squeezed lemon juice (5 to 6 lemons) 1 cup basil simple syrup 4 cups water Serve: In an 8oz mason jar filled with cracked ice & garnish with a mint sprig and lemon wheel. *Basil Water: Just like you would steep tea, take 10 basil leaves and muddle in 1 cup of water. Muddle until water reaches a simmer. Then strain water from the basil. *Basil Simple Syrup Instructions: Mix 1 cup granulated sugar to equal parts basil water Photo Credit thanks to Sweet Peach Blog

SELA'S HONEYSUCKLE WATERMELON~Featured in Southern Living

recipe credit by: Southern Living Magazine 8 cups seeded and cubed watermelon (about 1 [6-lb] watermelon) 1 cup CATHEAD HONEYSUCKLE Vodka 1/2 cup fresh lime juice 1/4 cup sugar 4 cups ice cubes 2 cups lemon-lime soft drink garnishes: lime slices, diced watermelon, fresh mint leaves 1. Process watermelon in a blender or food processor until smooth. Pour through a fine wire-mesh strainer into a large pitcher, using back of a spoon to squeeze out juice; discard solids. 2. Stir CATHEAD HONEYSUCKLE ingredients into watermelon juice. Add ice, and top with soft drinks; gently stir. Serve immediately southern living magazine

HONEY BOO BOO

Cochon Butcher // New Orleans, LA // Cocktail by Laura Pfister 3-4 basil leaves 2 Tbsp of local honey orange slice 1 1/2 oz Cathead Honeysuckle Vodka 1 oz Meyer Lemon Juice Muddle basil with honey and orange slice. Fill with ice, Cathead Honeysuckle Vodka and Meyer Lemon Juice. Shake hard. Top with Soda. Serve in 8oz highball glass.

HONEYSUCKLE BLOSSOM

by: Drew Clowney City Grocery //  Oxford, Mississippi Cathead Honeysuckle Orange Bitters Fresh Lemon Juice Gingerale

MOLLYWOP

By:  Hannah Wildbur  Cochon // New Orleans, LA 1.25 oz Cathead Honeysuckle Vodka .5 oz Campari 3 dash peach bitters float of lemon San Pellegrino .5 oz simple syrup Add ingredients in shaker tin, pour over ice in a Collins glass. Top with lemon San Pellegrino.

SWEET SUMMER PEACH

by: Sweet Peach Blog // Photos by: Whitney Ott Photographyspsummercocktailrecipe1drinkpeachcocktailpaper1-1 drink2peachcocktailpaper-1

EARL GREY GARDENS

Tivoli and Lee // New Orleans, LA // by Kimberly Patton-Bragg earl grey gardens cathead vodka2 oz. Cathead Honeysuckle vodka .75 oz Earl Grey syrup .25 oz. lemon juice 2 lemon wedges Soda Thyme Muddle lemons in syrup and juice. Add Cathead Honeysuckle Vodka. Shake and pour into collins glass. Top with soda and garnish with thyme.

PARK BENCH

Ralf’s on the Park //  New Orleans, LA Cathead Honeysuckle Vodka+ orange flower water+ sparkling water+ lemon twist

SHOW PONY

Made by Phillip Ladner (Cathead’s distiller)// Gluckstadt, MS 4 sprigs mint (place into bottom of low ball glass) then add crushed ice over mint sprigs 1/2 oz Black Pepper Simple Syrup 2 oz Cathead Honeysuckle Vodka 4 oz H2O 3/4 oz Ginger Ale Stir & garnish with a sprig of mint on top Black Pepper Simple Syrup 1 cup water, 1 cup sugar, 1 tsp fresh ground black pepper Bring all ingredients to a boil while stirring, then let sit for 10 min. Filter pepper particulates with fine mesh filter.

THE HONEY BUBBLE

1 oz CATHEAD HONEYSUCKLE VODKA 4 oz brut champagne 2 fresh raspberries to garnish serve during good times in a champagne flute!

CARRY ME AWAY

by Leah Richard // Domenica //New Orleans, LA 1 oz Cathead Honeysuckle Vodka 1/2 oz Koval Caraway Liqueur 1/4 oz Luxardo Maraschino Liqueur 2 dashes lavender bitters 1/2 oz lemon juice 1/4 oz honey syrup Shake & strain into martini glass Garnish: fresh rosemary Carry Me Away

MISSISSIPPI TRUMPET VINE

By : Mark Schettler, Apolline Restaurant : New Orleans, LA 1.5 oz / 45 mL Cathead Honeysuckle Vodka 0.75 oz / 22.5 mL Fruitlab Organic Jasmine Liqueur 0.5 oz / 15 mL Fresh Lime Juice 0.25 oz / 7.5 mL Noyau de Poissy 1-2 dashes Fee’s Peach Bitters Topped with champagne Shake all ingredients except champagne. Strain into a champagne flute. Top with champagne. Serve alongisde a single honeysuckle flower.

HONEY CHILD

Muriel’s // New Orleans, LA // Cocktail by Mary Hulse 2 blackberries 3 basil leaves 1/2 oz lemon juice 1/2 oz simple syrup 2 oz Cathead Honeysuckle Vodka 1/2 oz Chambord Muddle blackberries and basil with lemon juice and simple syrup. Add ice, Cathead Honeysuckle Vodka and Chambord. Shake. Strain. Serve in Martini Glass. Garnish with Blackberry

HOGTAIL- Hogs for the Cause 2013

This libation was made for // Hogs for the Cause // New Orleans, LA by: Neal Bodenheimer of Cure Restaurant 1.5 oz Cathead Honeysuckle .75 oz Bittermens Commonwealth Liqueur .75 oz simple syrup (1:1 cold incorporation) .25 oz lemon 1.5 oz charged water

PORCH SWING - Hogs for the Cause 2014

by Steven O’Neill The Manship Wood Fired Kitchen // Jackson, MS 1.5 oz Cathead Honeysuckle Vodka .5 oz Lemon Juice 1 oz Lavender infused simple syrup Combine all ingredients in a pint glass over ice and then fill reminder of glass with water. Stir & serve

SCREWY CAT

Table 100 // Jackson, Mississippi by: Tiffanie Ransome 1.5 oz Cathead Honeysuckle 2 oz fresh blood orange juice 1/2 oz pineapple juice 3 drops orange flower water Pour over rocks; serve in lowball

GIBLET

Six Shooter Hunting Club // Drew, Mississippi by Chef Dave Crews 3oz Cathead Honeysuckle Vodka 2oz Rose Lime Juice 1 Lime Twist 1 Lemon Twist 3 large fresh basil leaves 1T Sugar Slash Sparkling Water Garnish-Sliced Cucumber Ice-Crushed Muddle base ingredients together, serve in a high ball glass, dip cucumber garnish in sugar.

NICK NACK

Atlantic Seafood Company // Alpharetta, GA Cathead Honeysuckle muddle fresh strawberry & basil lillet blanc lemon

PINK PILLAR

Batch //  New Orleans, LA 2 oz Cathead Honeysuckle Vodka 1/2 oz Creme de Noyaux 1/2 oz Cream Photo: Head over to Batch for the cocktail of the month: "Pink Pillar"=2 oz Cathead Vodka Honeysuckle + 1/2 oz Creme de Noyaux + 1/2 oz Cream Batch will be donating $1 for every Pink Pillar cocktail purchased during all of October to Breast Cancer Awareness! Hurry there's only a few days left in October! New Orleans, LA

BASIL-SUCKLE-ROSE

From the Savory Grain // Richmond, VA Basil Simple Syrup Fresh Lemon Wedge Cathead Honeysuckle Vodka Matchbook Rosé of Tempranillo -Add ice, stir and enjoy!! Photo: 'Basilsucklerose' from The Savory Grain.  Basil Simple Syrup Fresh Lemon Wedge Cathead Honeysuckle Vodka Matchbook Rosé of Tempranillo -Add ice, stir and enjoy!!

BEE KEEPER ON THE FRINGE

Joystick Game Bar // Atlanta, GA Cathead Honeysuckle, Sombra Mezcal, Parfait Amour, lime, salted green tea honey syrup, & flamed lemon rind.

BLOOMING HONEYSUCKLE

The Oceanaire Seafood Room // Atlanta, GA 1.5 oz Cathead Honeysuckle Vodka .75 oz Dolin Blanc Vermouth .25 oz Benedictine Dash of Fee Bros Peach Bitters *Shake with ice and strain into a martini glass   Photo: "Blooming Honeysuckle" - @ The Oceanaire Seafood Room - Atlanta, GA Recipe: 1.5 oz Cathead Honeysuckle Vodka .75 oz Dolin Blanc Vermouth .25 oz Benedictine Dash of Fee Bros Peach Bitters *Shake with ice and strain into a martini glass

WATERLOO

ATL FOOD & WINE 2013 ARIANNE FIELDER OF SEVEN LAMPS RESTAURANT // ATLANTA, GA CATHEAD HONEYSUCKLE VODKA, ST. GERMAIN, WATERMELON SHRUB, LIME JUICE, BLACK PEPPERCORNSPhoto: ATL FOOD & WINE 2013 // ARIANNE FIELDER OF SEVEN LAMPS RESTAURANT // ATLANTA, GA "WATERLOO" COCKTAIL = CATHEAD HONEYSUCKLE VODKA, ST. GERMAIN, WATERMELON SHRUB, LIME JUICE, BLACK PEPPERCORNS PHOTO CRED: ARIANNE FIELDER

LOST IN TRANSLATION

Stars Restaurant // Charleston, SC Cathead Honeysuckle + Cocchi Americano + Aperol + San Pellegrino AriancataPhoto: Check this cocktail out at Stars Restaurant - Rooftop Bar & Grill Room in downtown Charleston, SC. "Lost In Translation" Cathead Honeysuckle + Cocchi Americano + Aperol + San Pellegrino Ariancata

CHAMBERRY SPRITZ

Marlow’s Tavern // Georgia 2oz Dolin Blanc 1oz Cathead Honeysuckle Vodka 2 strawberries hulled & quartered .5oz simple syrup .5oz fresh lemon juice 1.5oz club soda 2 dashes Bar Keep Fennel Bitters Method: Muddle strawberry & simple syrup in the base of a mixing glass, add remaining ingredients except soda water & ice, shake & strain over fresh ice, top up soda & stir Glass: Rocks/Collins Garnish: Lemon Peel / Strawberry

PEARY MASON

by Chris Arenas Sainte Marie Brasserie // New Orleans, LA 2 oz Cathead Honeysuckle Vodka 1/2 oz Snap Liqueur 1/3 oz Cardamom Simple Syrup 1 dash whiskey barrel bitters 1/4 pear Add ingredients into shaker. Muddle pear. Shake. Double Strained

cathead honeysuckle

cathead honeysuckle

MUDDY WATERS

The Albert // Atlanta, GA Cathead Honeysuckle + Muddled Cilantro + Fresh Lime Juice + Agave Nectar

HONEYSUCKLE SANGRIA

Crum’s On Central // Augusta, GA 1 bottle Cathead Honeysuckle Fresh peaches,lemons,limes, and oranges 2 bottles Chardonnay 1 bottle Riesling Dash of Grand Marnier Top in glass with Ginger Ale on the rocks

THREE HONEYS

SpringHouse // Alex City, AL 2 oz Cathead Honeysuckle Vodka 2 oz fresh Honeydew Melon Juice 3 Tablespoons Oakview Farms Honey Water (½ honey, ½ water) Orange Zest

SATSUMA HIGHBALL

Company Burger New Orleans, LA 2 oz Cathead Honeysuckle Vodka 3 oz Fresh Satsuma Juice 3-4 dashes Bittermen’s Grapefruit Bitters Top off with soda cathead honeysuckle satsuma

BAYOU BLOOM

by: Ryan Wellever Cocktail Club // Charleston, SC Cathead Honeysuckle Vodka Rose Water Cardamon Lemon Ginger Beer Dried Rose Petals web

MAYHAWNEYSUCKLE

Ancora // New Orleans, LA 1.5 Cathead Honeysuckle Vodka .75oz Ancora mayhaw syrup .25 solerno splash of verju Stirred. Served up

HONEYMOON

Cocktail by: Valerie Schuman Domenica // New Orleans, Louisiana 1.5 oz Cathead Honeysuckle Vodka .5 oz Montanaro Vermouth .25 oz lemon juice 6 drops thyme tincture Top with San Pelegrino Limonata Garnish: thyme Shaken. Strained. Served up.

MIDDAY SWING

by: Tiffanie Barriere
One Flew South // Atlanta, GA

2oz Cathead Honeysuckle Vodka
1/2oz Aprol
2oz Jasmine Tea
Top with Soda
Garnished with jasmine tea leaves

PUMPKIN SPICE

THE AUBREY

Tyler Blackgrave,   Soundtable // Atlanta, GA 1.5 oz Cathead Pumpkin Spice .25 oz lemon juice 2 dashes Angostura Bitters Ginger Beer Blackstrap Rum Float *Garnish with nutmeg

APPLE TODDY

Made by Cathead Distillery Equal Parts: Cathead Pumpkin Spice Vodka & Murrays Apple Cider Serve- warm or chilled Garnish: lemon twist, thyme, or apple wheel cathead pumpkin spice

PUMPKIN PATCH MARTINI

Mary Hulse at Muriel’s Jackson Square New Orleans, LA. Cathead Pumpkin Spice + house made orange pumpkin syrup + lemon juice + orange juice + garnish with ground cinnamon

THE UPSTATE

Mary Dixie from Pearl Wine Co. // New Orleans, LA 1.5 oz Cathead Pumpkin Spice Vodka 1/8 oz Allspice Dram .5 oz lemon juice 1 oz tea syrup*(see below) 1. To make the syrup, brew extra-strong red tea, then combine equal parts tea and honey. Add two scant teaspoons of salt to one quart of tea syrup. 2. To make the cocktail, combine all ingredients in a shaker over ice and strain. Serve in a jelly jar

"I PUT A SPELL ON YOU"

Created by Rated R Cocktails 1.5 oz Cathead PUMPKIN SPICE 3/4 oz Appleton Extra 1/2 oz orange curaçao 1/2 oz fresh orange juice 1/2 oz fresh lime juice 1/4 oz rich Demerara syrup 1 dash Angostura bitters ***Shake with ice and pour unstrained into a tall glass. Garnish with cherry and lime wheel. ENJOY!!

PUMPKIN SPICE MARTINI

created by: Gavin Jobe // Tsunami // Baton Rouge, LA
1 1/2 oz Cathead Pumpkin Spice Vodka
1 1/2 oz 1/2 & 1/2
3/4 oz SoCo
3/4 oz Fireball
Condensed Milk (about 1/4 oz)
Combine all ingredients. Shake.
Line glass with condensed milk & garnish with Pumpkin Pie Spice
Serve in Martini Glass.

WARM AUTUMN CIDER

Danasia Fantastic // The Urban Realist 4oz of Cathead Pumpkin Spice vodka 6oz of warmed apple cider. Stir. Garnish with some cute cinnamon sticks and you’ve got yourself a comfortable night in with your very own Warm Autumn Cider. photo by: Johnny Cheng warm autumn cider

FALL ON ME

Simple Cocktails by Greg Mays

  • 1 1/2 oz Cathead Pumpkin Spice
  • 1 1/2 oz Art in the Age Snap
  • 1 oz cream
  • shake on ice and pour into a chilled cocktail glass
  • garnish with nutmegcathead pumpkin spice and pecan vodkas

SOUTHERN SPICED TEA

by: Ben Kaufman
Irish Coast Pub // Gulfport, Mississippi
Ingredients:
1 1/2 oz Cathead Pumpkin Spice Vodka
3oz Sweet Tea
Process:
Muddle orange peel with fresh lemon in Collins glass
Fill with ice Add vodka and sweet tea
Shake vigorously
Garnish with fresh orange

SOUTHERN CAT

jct kitchen atlanta  by Eduardo Guzman JCT Kitchen // Atlanta, GA

2oz Cathead Pumpkin Spice 3/4oz Pierre Ferrand Dry Curaçao 1/2 oz fresh lime juice 2 dashes creole bitters *Shake and pour over new ice. Garnish with orange peel

PUMPKIN HEAD

Pizza Domenica // New Orleans, LA 1oz CATHEAD PUMPKIN SPICE VODKA .5oz Allspice Dram .5oz lime juice Saint Arnold October Fest Beer Add all ingredients to highball glass filled with ice, top off with Saint Arnolds Octoberfest Garnish: Cinnamon StickCathead Pumpkin Spice Vodka

AUTUMN ROUX

by: Danielle Mangipano Vitascope Hall // New Orleans, LA 2oz Cathead Pumpkin Spice .75 oz Ginger Syrup .25 oz Allspice Dram 3.5 oz Apple Juice Serve on the rocks.Cathead Pumpkin Spice Vodka