Stonefence Bev Cocktail Cards

Cream Liqueur

Made with Whiskey & Coconut

Handcrafted with premium aged Scotch whiskey, premium chocolate, real cane sugar, and fresh dairy cream. All natural ingredients, no artificial flavors, no artificial colors, no syrups, non- GMO, just real, pure flavor! Inspired by the best traditions of Belgian chocolate. Word to the wise… do not mix with citrus and acidic beverages!

Drink: 1010 Coconut Martini

TEQUILATTE

• 2 oz. 1921® Tequila Cream

• 3 oz. Almond milk

• 1 Whole almond

• 0.35 oz. Almond powder

Put ice cubes in glass, Add 1921 Crema de tequila, Pour almond milk, Garnish with whole almond, Sprinkle almond powder.

SIDE BEACH

• 1.5 oz. 1921® Crema de Tequila

• 0.6 oz. 1921® Tequila Añejo

• 1 oz. Hazelnut liquor

• 1 oz. Coconut cream

• 0.3 oz. Shredded coconut

Add liquid ingredients into a shaker filled with ice, shake vigorously, strain into coupe glass and garnish with toasted shredded coconut.

TEQUILA ALEXANDER

• 2 oz. 1921® Crema de Tequila

• 0.60 oz. Coffee liquor

• 0.5 oz. Orange Bitter

• 2 Dashes grated chocolate

Add liquid ingredients into a shaker filled with ice. Shake and strain into a coupe glass. Garnish with grated chocolate.

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LAVENDER & JUNIPER GIN

Light & Floral

Sipped neat or with ice the Lavender & Juniper gin is a beautiful deep blue; add a splash of acid such as tonic or lemon and it changes to bright pink.

Heather, lavender and chamomile add to the magic by playing off the citrusy bergamot and sweet almond.

Easily peel the label off to reuse the bottle.

Bottle changes design to incorporate new designs from artists.

BLUEBERRY LAVENDER GIN SPRITZ

• 3oz Collective Arts Lavender & Juniper Gin

• 2oz Blueberry Lavender Simple Syrup*

• 1 lemon, juiced

• Ice

• Club soda, for topping

• Blueberries, for garnish

Fill 2 highball glasses with ice. In each glass add

1 ½ ounces of gin, 1 ounce of simple syrup, juice from half a lemon, and stir. Top with club soda and give it another stir and then add some fresh blueberries and enjoy!

THE FITZGERALD

• 1 ½ oz Collective Arts Lavender & Juniper Gin

• ¾ oz lemon juice

• ¾ oz simple syrup

• 2 dashes aromatic bitters

Combine all ingredients in a mixing glass filled with ice, cover with a Boston shaker tin and shake. Strain into a martini glass.

FRENCH 75

• 1 ½ oz Collective Arts Lavender & Juniper Gin

• ¾ oz lemon juice

• 2 tsp simple syrup

*Blueberry Lavender Simple Syrup

• ½ cup sugar

• ½ cup water

• ½ cup fresh blueberries

• ½ tablespoon dried culinary lavender

Heat a small saucepan over medium heat and combine the sugar, water, and blueberries and bring to a boil. Stir for afew minutes until the sugar is completely dissolved and the blueberries begin to break down. Stir in the lavender and then turn off the heat and allow to cool for 10 minutes. Strain the simple syrup and set it aside.

• Champagne or sparkling wine, chilled

Combine the gin, lemon juice and simple syrup in a mixing glass filled with ice and shake. Strain into a flute and top with champagne.

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Drink: The Rathbone Chill

FRESH HERB VODKA

Small batch, and craft made by infusing 19 fresh herbs to provide a unique, crazy good experience in spirit libations. Immediately upon opening a bottle, you will note primary aromas of pine, mint, and herb. A 2017 winner of a double gold medal in New York’s best vodkas, Dr Stoner’s Fresh Herb Vodka was also voted MetroCall’s best flavored vodka and named an industry darling grass roots brand. At 84 proof, 42% ABV, Dr. Stoner’s Fresh Herb Vodka can be served neat, chilled straight up or over ice and has a remarkably smooth finish!

THE RATHBONE CHILL

• 2oz Dr. Stoner’s Fresh Herb Vodka

• 2 basil leaves

• Juice from 1/2 a lemon

• 1oz cranberry juice

• 1oz simple syrup

• Club Soda

Mixology

Muddle basil in the bottom of a mixing glass. Add all other ingredients except club soda and stir to mix. Add ice and shake to chill, then strain into a tall glass over ice. Top with club soda and garnish with a lemon.

PINK GRAPEFRUIT CRUSH

• 2oz of Dr. Stoner’s Fresh Herb Vodka

• 2oz fresh pink grapefruit juice

• 2oz triple sec

• Splash of sprite or 7-Up

• Grapefruit wedge, for garnish

Mixology

Place ice cubes in a tall glass. Add Dr. Stoner’s Fresh Herb Vodka, grapefruit juice, and triple sec. Add a splash of sprite or 7-Up: less for a stronger cocktail or more for a sweeter cocktail. Stir and garnish with a grapefruit wedge.

VIRGINIA HERB TEA

• 2oz Dr. Stoner’s Fresh Herb Vodka

• 1/4oz simple syrup

• 1oz pomegranate juice

• 5oz moscato (to fill)

• Fresh pomegranate

• Lime wheel

Mixology

Add all ingredients except moscato to a mixing glass with ice. Shake to chill. Strain into tall glass over ice. Top with moscato and garnish with fresh pomegranate and a lime wheel. Tip: Squeeze the lime wheel into the glass before drinking and enjoy!

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Drink: The Tampico Manhattan

TEQUILA HIERBA MADURA

Dr. Stoner’s Tequila Hierba Madura is made by maturing our Tequila Hierba Loca in freshly dumped Virginia bourbon barrels. The agave is caramelized in a stone oven, then infused with Dr. Stoner’s special stash of herbs. The initial taste and aroma is a silky smooth bourbon flavor. This is followed by the familiar agave flavor, fruity, floral and slightly smoky. At 84 proof, this one of a kind premium tequila is perfect for sipping poured neat, chilled, or served straight up. It’s remarkably smooth and unique from any other barrel aged tequila.

TAMPICO MANHATTAN

• 2oz Dr. Stoner’s Tequila Hierba Madura

• 1oz sweet vermouth

• 1 orange slice

• Cherries

Add contents to cocktail shaker half full of ice, shake briskly and strain into a martini glass. Garnish with cherry.

JULEP DE MENTA

• 2oz Dr. Stoner’s Tequila Hierba Madura

•.5oz agave syrup

• 6 mint leaves

In the bottom of your julep cup, middle the agave syrup and mint leaves. Add crushed ice to fill. Pour Dr. Stoner’s Tequila Hierba Madura over the ice and stir gently to mix. Refill and crown julep cup with fresh ice. Garnish with mint sprig.

MADURA OLD FASHIONED

• 2oz Dr. Stoner’s Tequila Hierba Madura

• 2 brandied cherries

• 1 orange slice

• Sugar cube

• Angostura bitters

Place sugar cube in a mixing pitcher, cover with two dashes of Angostura bitters add cherries and half orange wheel. Muddle well. Add ice and Dr. Stoner’s Smoky.

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Drink: Rasta Herb Daquari Fiz

ISLAND BUSH HERB RUM

Dr. Stoner’s Island Bush Herb Rum boasts silky notes of vanilla and caramelized fruit flavors. It’s infused with fresh, smoky, and Caribbean herbs. It’s made using 100% unrefined Panela dark brown sugar and is gluten free. Accented by natural sugars, it’s smooth and complex enough to sip straight, but hardy enough to add flavor to your favorite rum cocktails. At 84 Dr. Stoner’s Island Bush Herb Rum can be poured neat, chilled, or served straight up and has a remarkably smooth finish!

RASTA HERB DAQUARI FIZ

• 2 oz of Dr. Stoner’s Island Bush Herb Rum

• 3 mint leaves

• .5 oz simple syrup

• .75 oz freshly squeezed lemon juice

• Club Soda

Muddle mint leaves and simple syrup in the bottom of a shaker. Add rum, lime juice, and ice. Shake briefly and strain into a highball glass filled with ice. Garnish with a mint sprig and lime wheel.

RUM & RAISIN COOKIE

• 2 oz of Dr. Stoner’s Island Bush Herb Rum

• ½ oz Irish Cream

• ½ oz Almond Liqueur

• 1 oz Raisin Simple Syrup

• 10 Raisins (garnish option)

Shake all ingredients with ice and strain into a martini glass. Garnish with a skewer of raisins and/or sprinkle on top. For multiple drinks just scale up ingredients!

Raisin simple syrup: blend 1 cup of raisins with one cup of water. Place in a pot with 1 cup of sugar. Boil mixture, stirring until sugar dissolves. Strain through a coffee filter and let cool. Will keep indefinably in refrigerator.

HERB TEA ISLAND PUNCH

• 1 cup Dr. Stoner’s Island Bush Herb Rum

• 1 cup Club Soda

• 3 Cinnamon Teabags

• 1 cup fresh Orange Juice

• 1 ¼ cup Ginger Beer

• ¼ cup Honey

• Sugar Stick (optional)

• Orange Twist (optional)

Bring the water to a boil in a small pot. Remove from heat, add the tea bags and let brew for 5 minutes. Discard the bags. Meanwhile, combine orange juice, ginger beer, Dr. Stoner’s Island Bush Herb Rum and honey in a medium saucepan. Stir in hot tea. Bring punch to a boil over medium-high heat. Once it boils, lower the heat to medium and let it simmer for about 5 minutes. Remove from heat and pour into heat-resistant glasses. Garnish with a sugar stick and orange twist. The garnish is optional, but winter yum.

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Drink: Doctor Doctor

SMOKY HERB WHISKEY

Dr. Stoner’s Smoky Herb Whiskey is small batch, craft made by infusing light whiskey with the same 19 fresh herbs as the vodka plus 4 herbs that are charred to permit the smoky, herbal aromas to stand out. The complex primary fragrances of smoky herbs and grasses mix well with the naturally sweet whiskey flavors. These nuances are followed by a fragrant combination including coffee, caramel, and cherry. The finish denotes essences of the doctor’s earthy flavors, which is exceptionally velvety for 84 proof.

Cigar and Spirits rated it 91 points, which was the highest for any flavored whiskey. Served neat, chilled straight up or on the rocks. It’s unusually smooth and crazy good.

DOCTOR DOCTOR

• 1 ¼ oz Dr. Stoner’s Smoky Herb Whiskey

• ¾ oz of Dr. Stoner’s Fresh Herb Vodka

• 3 oz sweet and sour

• 2 oz orange juice

Combine ingredients over ice in a mixing glass. Shake and strain into tall glass over ice. Garnish with an orange slice and cherry.

SMOKY MANHATTAN

• 2 oz. Dr. Stoner’s Smoky Herb Whiskey

• 1 oz sweet vermouth

• cherry

Place martini glass on ice to chill. Add Dr. Stoner’s Smoky Herb Whiskey and sweet vermouth into a cocktail shaker half full of ice. Shake briskly and strain into a the frosted martini glass. Add cherry for garnish.

THE OLD WELL LIT

• 1 1⁄ 5 oz Dr. Stoner’s Smoky Herb Whiskey

• ½ oz amaretto

• Orange • Maraschino cherries

• Candied ginger

Place the orange slice, cherries, and a cube of candied ginger in a cocktail stirrer. Add Dr. Stoner’s Smoky Herb whiskey and muddle everything well. Half fill with ice and then stir. Pour cocktail into a rocks glass with refreshed ice and float some amaretto on top for a nice finish.

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Their rum-crafting process embraces different styles from across the West Indies to offer a pure, unadulterated rum, without additive flavors, sugars, or coloring.

pays homage to the heritage, artisanal methods and terroir of rum-making

Featured Cocktail: Painkiller

PAINKILLER

• 2 ounces Faraday West Indies Rum

• 4 ounces pineapple juice

• 1 ounce orange juice

• 1 ounce cream of coconut

• Garnish nutmeg and pineapple wedge

In a cocktail shaker add rum juices, cream of coconut and ice. Shake well. Strain into a chilled highball with fresh ice. Sprinkle nutmeg on top and add pineapple wedge.

INDEPENDENCE SWIZZLE

• 2 oz Faraday West Indies Rum

• ½ oz lime juice

• 1 ½ tsp honey

• 1 tsp sugar

• 3 dashes aromatic bitters

• Berries of choice (garnish)

Combine lime juice, honey, and sugar in collins glass and stir to dissolve the sugar. Fill the glass with crushed ice and add rum and bitters. Swizzle with a swizzle stick until froth appears. Garnish with berries.

STONE FENCE

• 2 oz Faraday West Indies Rum

• Hard apple cider Place a few ice cubes in a collins glass, add rum, and top with cider. Tag us in your creations @stonefencebev on Instagram and Stone Fence Beverage on Facebook! stonefencebeverage/ stonefencebev/ stonefencebev/ www.stonefencebev.com STONEFENCEBEV

BORROWED THYME

• 1 ½ oz Ice Pik Vodka

• 1 ½ oz club soda

• 4 ½ oz grapefruit juice

• 4 sprigs thyme

Add vodka, club soda, grapefruit juice, and 3 sprigs of thyme to a pint glass filled with ice. Stir and strain mixture into an old fashioned glass with ice and garnish with a sprig of thyme.

WHITE RUSSIAN

• 1 ½ oz Ice Pik Vodka

• 1 ½ oz Crater Lake Hazelnut Espresso

• 3 oz cream

Stir ingredients together slowly, pour into an old fashioned glass.

CASCOKAZE

• 2 oz Ice Pik Vodka

• ¾ oz triple sec

• ¾ oz lime juice

Combine ingredients with ice and shake.

Pour over ice.

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PINK MULE

• 1.5 oz Ice Pik Grapefruit Peach

• 4 oz Capt’n Eli’s Ginger Beer

• Splash of Grapefruit Juice

Craft: Combine all ingredients in a highball glass filled with ice; garnish with a lime wedge sip and enjoy.

KISSES ON THE BEACH

• 1 1/2 oz Ice Pik Grapefruit Peach Vodka

• 5 oz ginger ale

• 1 oz cranberry juice

• Lime wedge

Craft: 1/2 fill highball glass with ice and add vodka, ginger ale and cranberry juice. Squeeze wedge of lime and gently stir cocktail. Garnish with lime wedge. Enjoy Responsibly!

GRAPEFRUIT PEACH LEMONADE

• 1.5 oz Ice Pik Grapefruit Peach

• 4 oz Lemonade

• Garnish with Fresh Lemon

Craft: Combine all ingredients in a highball glass filled with ice; garnish with a lemon wedge,

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Drink: Pina Colada

Crafted by 3 friends’ drive and their love of rum and America. 100% American supply chain. Distilled in the coastal South with Florida molasses and blended and bottled in the heart of America.

The first ever liquor to use saltwater directly in our blending process. The reason is simple: salt helps to tamper the bitterness and amplify the sweet and sour flavors in a cocktail. It brightens citrus and delicate flavors like fresh herbs and fresh fruits. Salt also frees up aromatic molecules in a drink when mixed with water delivering a delicious smell every time you open a bottle or take a sip. Made with REAL fruit juice.

Drink: Paloma

Crafted by 3 friends’ drive and their love of rum and America. 100% American supply chain. Distilled in the coastal South with Florida molasses and blended and bottled in the heart of America.

The first ever liquor to use saltwater directly in our blending process. The reason is simple: salt helps to tamper the bitterness and amplify the sweet and sour flavors in a cocktail. It brightens citrus and delicate flavors like fresh herbs and fresh fruits. Salt also frees up aromatic molecules in a drink when mixed with water delivering a delicious smell every time you open a bottle or take a sip. Made with REAL fruit juice.

Drink: Fall Daiquiri

Crafted by 3 friends’ drive and their love of rum and America. 100% American supply chain. Distilled in the coastal South with Florida molasses and blended and bottled in the heart of America.

The first ever liquor to use saltwater directly in our blending process. The reason is simple: salt helps to tamper the bitterness and amplify the sweet and sour flavors in a cocktail. It brightens citrus and delicate flavors like fresh herbs and fresh fruits. Salt also frees up aromatic molecules in a drink when mixed with water delivering a delicious smell every time you open a bottle or take a sip. Made with REAL fruit juice.

Saltwater Woody is the embodiment of what we all want out of the world: SUNSHINE & HAPPINESS. Please ride the woody responsibly.

LEMON

DROP SHOT • 1.5 OZ SALTWATER WOODY LEMON • .5 OZ SIMPLE SYRUP • GARNISH WITH A LEMON SLICE

Shake & strain. Top with lemon lime soda. LONG ISLAND • 3/4 OZ SALTWATER WOODY ORIGINAL • 3/4 OZ SALTWATER WOODY GRAPEFRUIT • 3/4 OZ SALTWATER WOODY LEMON • ¾ OZ TRIPLE SEC • 1 OZ PINEAPPLE JUICE • 1 OZ ORANGE JUICE • GARNISH WITH AN ORANGE WHEEL, CHERRY, AND PINEAPPLE LEAF

Shake & strain over crushed ice. Drop grenadine into the bottom of the glass.

FALL DAIQUIRI

• 2 OZ SALTWATER WOODY LEMON • 1/2 OZ CINNAMON SYRUP • 2 DASHES ORANGE BITTERS • ¾ OZ APPLE CIDER • ½ OZ PINEAPPLE JUICE • GARNISH WITH AN APPLE WHEEL WITH CINNAMON ON IT Shake & strain or blend.

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The Raspberry Lime Rickey

SUMMER EXCLUSIVE RELEASE!

New England summer, captured in a bottle. Crafted in handmade copper pot stills in Everett, Massachusetts, Summer Gin is a blend of wild Maine blueberries, fragrant botanicals, and juniper. The result is an earthy, soothing gin, best enjoyed on a relaxing summer day.

Summer Gin was inspired by the wild juniper and blueberries that line the coast of Acadia National Park in Maine. Summer Gin is first crafted using a blend of Juniper, orris root, coriander, lemongrass, lavender, and eucalyptus. The wild Maine blueberries, from Blue Sky Produce, are soaked into the gin for 10 days. Summer Gin will occasionally exude a cloudy or hazy appearance, or sediment may be visible. Have no fear, this is completely natural. Bird on front is Black Capped Chickadee. 43% ABV | 86 Proof

RASPBERRY LIME RICKEY

• 2oz Short Path Distillery Summer Gin • 3/4oz Lime • 1oz Raspberry Syrup • Fever Tree Club Soda Topper Add Summer Gin, lime, and raspberry syrup into a shaker filled with ice and shake. Strain into a Collins glass filled with ice and top with club soda. Stir to incorporate ingredients and garnish with skewered raspberries. SUMMER

SUMMER NEGRONI

• 1oz Short Path Distillery Summer Gin

• 1oz Campari or Short Path Distillery Summer Amaro

Add Summer Gin into a Collins glass and lightly muddle thyme sprigs into the spirit. Add ice, top with tonic water and stir to incorporate ingredients. Garnish with a lime wedge.

• 1oz Sweet Vermouth Stir all the ingredients over ice, then strain into a rocks glass filled with one large ice cube. Express an orange peel over the drink, then drop it into the glass. Tag us in your creations @stonefencebev on Instagram and Stone Fence Beverage on Facebook! stonefencebeverage/ stonefencebev/ stonefencebev/ www.stonefencebev.com STONEFENCEBEV

KEEPING IT CLASSIC

Our take on the classic orange liquor. Crafted in handmade copper pot stills in Everett, Massachusetts using a blend of dried organic bitter and sweet orange peels. The result is a well balanced, high quality spirit bursting with orange flavor. Sweetened with only 10% added sugar by weight which is substantially less than many other orange liqueurs in the market. Low sugar and high quality makes our Triple Sec stand out. A superior, fresh take on the classic orange liqueur. Bird on the front is an Oriole. 20% ABV | 40 Proof

Margarita

MARGARITA

• 2oz Blanco Tequila

• 3/4oz Short Path Distillery Triple Sec

• 1oz Lime

• 1/4oz Agave Nectar

Add all ingredients into a shaker filled with ice and shake. Strain into a rocks glass filled with ice and rimmed with kosher salt. Garnish with a lime wedge.

MAI TAI

• 1.5oz Short Path Distillery Gold Rum

• 3/4oz Short Path Distillery Triple Sec

• 1oz Lime

• 3/4oz Orgeat • 1 Dash Angostura Bitters

Add all ingredients to a shaker filled with ice and shake. Strain into a snifter filled with crushed ice and garnish with a mint bouquet.

HERE COMES THE SUN

• 1.5oz Short Path Distillery Spring Gin

• 1/2oz Short Path Distillery Triple Sec

• 3/4oz Lime

• 3/4oz Elderflower Syrup

Add all ingredients to a shaker filled with ice and shake. Strain into a coupe glass and garnish with dried elderflower.

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WINTER GIN

A perfect compliment to a cold winter’s night in front of a crackling fireplace. Crafted in copper pot stills in Massachusetts, Winter Gin is anchored by the complex flavors of rosemary. Earthy, savory tones upfront are supported by juniper’s sharp pine notes, yielding to a pleasant, cool finish from myrtle and eucalyptus.

Northside

ROSEMARY’S BABY

• 2 oz Short Path Distillery Winter Gin • 1oz Cranberry Juice • ¼ oz Lime • 1oz Fig Syrup

Add all ingredients into a shaker filled with ice and shake. Strain into a coupe glass and garnish with a rosemary sprig.

SNOWFLAKE BENTLEY

• 2 oz Short Path Distillery Winter Gin

• 1oz Lemon • 1oz Chai Honey Syrup • 2 Dashes Cranberry Bitters

• Fever Tree Club Soda Topper

Add Winter Gin, lemon, chai honey syrup, and cranberry bitters to a shaker filled with ice and shake. Strain into a Collins glass filledwith ice and top with club soda. Stir to incorporate ingredients and garnish with a lemon wheel.

NORTHSIDE

• 2 oz Short Path Distillery Winter Gin • ¾ oz Lime • ¾ oz Honey Syrup • 4 Mint Leaves

• Fever Tree Ginger Beer Topper

Add honey syrup to a shaker. Place mint leaves in the palm of your hand and slap with your other hand to release its oils. Add slapped mint into the shaker and lightly muddle it. Add the Winter Gin, lime, and ice into the shaker. Shake and strain into a Collins glass filled with ice. Top with ginger beer and stir to incorporate ingredients. Garnish with a mint bouquet.

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The Spirit of Brazil

Using only the finest natural cane sugar from the heart of Brazil. Soul® Premium Cachaça uses only the freshest natural cane, and contains no additives or preservatives, and is gluten free. With strict production standards, extensive quality control, and using proven traditional techniques, Soul® has become one of the most recognized premium cachaça. Such accreditation includes a 92

CLASSIC SOUL® CAIPIRINHA

• 2 oz Soul® Premium Caçhaca

• 1 oz Simple Syrup or 2 Tbsp of Sugar

• 4 Fresh Lime Wedges

In a cocktail shaker, muddle together the limes, and sugar. Muddle until all the juice is extracted from the limes and mixed with the sugar. Add Soul® Premium Caçhaca and some ice and shake for 30 seconds. Pour the contents into a rocks glass. Garnish with a fresh lime wedge.

BRAZILIAN MAI TAI

• 1 1/2 oz Soul Premium Cachaca

• 3/4 oz orange curaçao

• 3/4 oz lime juice, freshly squeezed

• 1/2 oz orgeat

• 1/2 oz dark rum

In a rocks glass, combine all ingredients and some ice and shake for 30 seconds.. Garnish with a fresh orange slice and cherry.

BRAZILIAN WAX

• 2 oz Soul® Premium Caçhaca

• 2 oz Fresh Grapefruit Juice

• 1 oz Fresh Lime Juice

• 4 Fresh Mint Leaves

• Topped with Sparkling Water

Combine all the ingredients, except the sparkling water, into highball glass filled with ice. Shake vigorously. Top with sparkling water. Garnish with fresh grapefruit slice.

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