courtesy of Georgia Distilling Co.

Last week I posted a story about the growth of Georgia’s microdistilleries. These folks have shared winter drink recipes made with their products. Happy New Year!

13th Colony Rye Hot Cider

by Casey Teague, Mac McGee’s

• 2 ounces 13th Colony Rye
• 1/2 tablespoon brown sugar
• Hot apple cider
• 1 dash Fee Brothers Aromatic Bitters
• 1 cinnamon stick
• 1 lemon slice spiked with whole cloves

In an Irish coffee glass add the rye and brown sugar. Top with hot cider. Add the bitters, stir and garnish with the cinnamon stick and lemon slice spiked with whole cloves.

Gingerbread cocktail

by Marc Caballero, Sprig Restaurant

• 1 1/2 ounces Richland Rum
• 1/2 ounce Art in the Age Snap
• 2 bar spoons brown sugar
• 2 dashes homemade pecan bitters (you may substitute Fee Brothers Black Walnut Bitters)
• Ginger beer

Put Richland Rum, Snap, brown sugar and bitters into a mixing glass and shake very well with ice. Strain into an Old Fashioned glass over ice and top with ginger beer.

Happy’s Holidaze

by Dawsonville Moonshine

• 5 ounces Sierra Mist Cranberry Splash
• A few twists of lime
• 1 ounce of Dawsonville Moonshine Georgia Corn Whiskey

Combine all ingredients and garnish with lime. Serve cold.

Georgia Mountain Berry Spritz

by Georgia Distilling Co.

• 1 1/4 ounces Grandaddy Mimm’s Apple Brandy
• 3 ounces apple juice
• 1/2 ounces pear juice or syrup
• 1/2 ounces berry juice
• 2 ounces lemon-lime soda
• Blackberries

Combine brandy and juices. Top with soda and serve with a blackberry garnish.

Check the websites of each distillery to locate stores selling their products.

Enjoy!

–by Jenny Turknett, Food and More blog