Champion Brewing Collab #1 Recipes

Sweet Potato Nothings

by Kerrie Pierce

Difficulty Level: Advanced

This cocktail will take you back to Grandma’s house for Thanksgiving! Sweet potato casserole is always a family favorite and who says you cant make it a cocktail!

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1 oz. Vitae Spirits Collab #1

1/2 oz Vitae Spirits Orange Liqueur

1 oz Sweet potato cordial (see below)

1/2 oz lemon juice

1/2 oz egg white

garnish with baby marshmallow

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Sweet Potato Cordial

2 cups water

1 cup of raw sugar

2 cinnamon sticks

2 inch chunk of ginger, peeled and sliced

1 tsp green cardamom pods

2 black cardamom pods

1 tsp of tumeric powder

1/4 tsp of whole cloves

medium sized sweet potato

few tablespoons of water

few tablespoons of blanc vermouth

combine water and sugar in a pan over medium heat, when sugar dissolves and right as syrup starts to boil, add the spices, stir thoroughly, cover and let steep until cool.  At the same time roast a sweet potato in the oven or cook in the microwave until soft and tender. Peel the potato, and add in chunks to a blender, add the water and vermouth and puree until smooth.  Strain the spices from the syrup, add the pureed sweet potato and whisk until thoroughly blended. Put in a jar or bottle and keep refrigerated.

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  1. Combine ingredients into shaker with ice
  2. shake and pour into coupe glass
  3. garnish with baby marshmallow

Right Back Matcha

 by Kerrie Pierce

Difficulty Level: Easy+

This cocktail is a delicious blend of malt character, orange, and pineapple. This fruity cocktail is perfect for spring! Matcha powder adds a slight bitter note to balance out the sweetness of the juices as well as gives this cocktail a vibrant green color. A beautiful presentation for you next spring fling!

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1 oz. Vitae Spirits Collab #1

0.5 oz Orange Liqueur

1/2 tsp.  Matcha Green Tea Powder

1.5 oz Pineapple Juice

0.5 oz Maple Syrup

0.5 oz Lemon

Garnish with dried Pineapple slice

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1.Combine ingredients in shaker tin with ice

2. Shake

3. Pour into Martini glass

4. Garnish with Dried Pineapple

Collab Cafe

 by Kerrie Pierce

Difficulty Level: Easy+

This cocktail is a delicious blend of coffee, malt, and vanilla flavors. Combined for a loose take on a White Russian, this is a perfect cocktail for a cold winter day.

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1 oz. Vitae Spirits Collab #1

0.5 oz. Vitae Spirits Orange Liqueur

0.5 oz. Coffee-Vanilla Syrup

2 oz Whole Milk

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Coffee-Vanilla Syrup

1 cup cold brew coffee
1 cup sugar
1 tsp vanilla extract
Combine in sauce pan, stir over medium high heat until the sugar dissolves and syrup starts to come to a boil, turn off heat, stir in vanilla extract. Bottle and store in the refrigerator.

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1. Combine all ingredients in a shaker with ice.

2. Shake vigorously until and pour in a coup glass

3. Garnish with powdered Cinnamon.

Ghost Sour

Classic cocktail modified by TJ Drake

Difficulty Level: Easy+

This is a well balanced take on a traditional whiskey sour with egg whites. Frothy, rich, creamy, and sour, topped off with delicious orange bitters.

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1.5 oz. Vitae Spirits Collab #1

0.5 oz. Vanilla bean Simple

0.5 oz. Egg white

1 oz Sour Mix

4 dashes of Orange Bitters

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Vanilla Bean Syrup

Bring 1/2 cup sugar, 1 cup water to a boil and then simmer in a covered pot . Turn off heat and add 1/4 of a vanilla bean. Let cool and store in refrigerator with the vanilla bean in the syrup for up to one month.
Sour Mix
1/2 Lemon Juice
1/2 Orange Juice

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1. Combine all ingredients except egg white in a shaker with ice.

2. Shake vigorously and pour into a dry shaker

3. Add egg white, Shake with agitator

4. Pour into coupe glass

5. Add bitters to foam

Coco-Orange Fashioned

 by Kerrie Pierce

Difficulty Level: Easy+

This cocktail is a delicious blend of coffee, malt, and orange. This take on a classic old fashioned is an exciting way to highlight the smooth finish on our white whiskey.

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1.5 oz. Vitae Spirits Collab #1

1 tsp. of Orange Marmalade

3-4 dashes of Chocolate bitters

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1. Add Marmalade and bitters to rocks glass.

2. Add one large Ice cube to glass

3. Add Whiskey and stir.

4. Garnish with rum soaked cherry