COCKTAILS

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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

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.

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