Skip to content
CopperworksPlan a visit

Recipes

Copperworks Cocktails

Explore a collection of cocktails crafted to showcase the depth and versatility of Copperworks spirits. Whether you’re mixing at home or searching for inspiration, these recipes highlight the character of Copperworks spirits.

House cocktails

  • A bartender peels an orange over an Old Fashioned on ice, set on a Copperworks bar mat

    Copperworks Old Fashioned

    • 2.5 oz. Copperworks Maltsmith
    • 0.5 oz. Amaricano Rossa
    • 0.25 oz. simple syrup
    • 2 dashes Scrappy’s Chocolate Bitters

    Add all ingredients to a mixing glass with ice. Stir until well chilled, then strain into a chilled double rocks glass over fresh ice. Garnish with an orange peel swath and a Luxardo maraschino cherry.

  • Two Copper Club cocktails over crushed ice, each topped with a fan of sliced plum on a copper pick

    Copper Club

    • 2 oz. Copperworks Plum Gin
    • 0.75 oz. orgeat
    • 0.75 oz. fresh lemon juice
    • 2 dashes Angostura bitters

    Add all ingredients to a shaker with ice. Shake until well chilled, then strain into a glass filled with fresh ice. Garnish with a slice of fresh plum and a light dusting of grated cinnamon.

  • A Mezzo e Mezzo on ice with an orange peel, in front of bottles of Maltsmith and Amaro Amorino

    Mezzo e Mezzo

    • 1.5 oz. Copperworks Maltsmith
    • 1.5 oz. Amaro Amorino

    Build in a double rocks glass over ice. Stir gently to chill and dilute. Garnish with orange peel.

    Recipe by Skip Tognetti, Letterpress Distilling

  • A pale gold White Negroni in a coupe with an orange twist, in front of bottles of Amaro Amorino, Fernanda and Copperworks Gin

    White Negroni

    • 1 oz. Copperworks Gin
    • 1.25 oz. Genziana Fernanda
    • 0.75 oz. Amaro Amorino

    Stir all ingredients with ice until well chilled. Strain into a chilled cocktail glass. Garnish with orange peel.

    Recipe by Skip Tognetti, Letterpress Distilling

  • Copperworks Cask Gin Negroni

    • 1.5 oz. Copperworks Cask Gin
    • 1 oz. Highside Amaro Rosina
    • 1 oz. Brovo Jammy Vermouth

    Add all ingredients to a mixing glass with ice. Stir until well chilled, then strain into a chilled double rocks glass over fresh ice. Garnish with an orange peel.

Not in the mood to mix?

You can enjoy many of these creations and others at Copperworks Kenmore, where our team serves up cocktails every day.

Visit Copperworks KenmoreBarrel House cocktail menu (opens in a new tab)

Cocktail Hour Session No. 001

From the Ascend Prime team

Two cocktails crafted by the team at Ascend Prime Steak & Sushi for our Cocktail Hour interview with Lead Mixologist Chaz Lee. The Blush & Bloom has been adjusted by Chaz for a simpler at-home execution.

  • Blush & Bloom

    • 2 oz. lavender and pink peppercorn-infused Copperworks Gin
    • 0.5 oz. Mancino Sakura Vermouth
    • 0.5 oz. Luxardo Bitter

    Combine all ingredients in a mixing glass with ice. Stir until cold and diluted. Pour over large format or cube ice and enjoy. For the infused gin, combine one 700 ml bottle of Copperworks Gin, 8 grams dry lavender petals and 8 grams whole pink peppercorn in a container and infuse for 24 hours. Strain and press solids the following day. Label and store; it does not need refrigeration.

    Created by Kale Soares, Ascend Prime Steak & Sushi

  • Into the Mystic

    • 1.5 oz. Copperworks Peatsmith
    • 0.5 oz. Kalani coconut liqueur
    • 0.75 oz. ube rich simple syrup
    • 0.25 oz. crème de cassis
    • 0.75 oz. lemon juice

    Combine all ingredients in a shaker tin with ice and shake until thoroughly chilled, strain into glass over ice and garnish with skewered blackberries. For the ube rich simple syrup, bring 1 quart of water to a boil in a medium pot, then turn the heat off. Slowly incorporate 8 oz. taro powder (boba tea powder) while stirring with a whisk. Store, label, and refrigerate.

    Created by Skye Fancher, Ascend Prime Steak & Sushi

Read our full interview with Chaz Lee, Certified Specialist of Spirits and Lead Mixologist at Ascend Prime Steak and Sushi, on American Single Malt Whiskey and how Copperworks spirits fit into his toolkit.

Read the interview

Your cart