Innovation in Every Sip
Black-owned spirit brands are redefining the cocktail landscape with bold flavors, premium craftsmanship, and deep cultural roots. From award-winning whiskeys to Caribbean rums and hibiscus liqueurs, these brands bring something unique to every glass. Here are some of the latest cocktail trends featuring our favorite Black-owned spirits.
Tulsa Mule (Greenwood Whiskey)
A whiskey twist on the Moscow Mule, featuring Greenwood Whiskey Rye, inspired by the legacy of Black Wall Street.
- 2 oz Greenwood Whiskey Rye
- 0.5 oz fresh lime juice
- 4 oz ginger beer
- Lime wedge and candied ginger for garnish
Instructions: Fill a copper mug with ice. Pour in the whiskey and lime juice. Top with ginger beer and stir gently. Garnish with a lime wedge and candied ginger.
Recipe adapted from Greenwood Whiskey
Caramelo Old Fashioned (Duke and Dame Whiskey)
A rich, dessert-forward take on the Old Fashioned using Duke and Dame Salted Caramel Whiskey.
- 2 oz Duke and Dame Salted Caramel Whiskey
- 0.25 oz simple syrup
- 2 dashes Angostura bitters
- Orange peel for garnish
- Caramel drizzle (optional)
Instructions: Combine whiskey, simple syrup, and bitters in a mixing glass with ice. Stir for 20 seconds. Strain into a rocks glass over a large ice cube. Express the orange peel over the drink and drop it in. Drizzle caramel around the inside of the glass for presentation.
Recipe adapted from Duke and Dame
Cranberry Sorel Spritz (Sorel Liqueur)
A festive, effervescent spritz built around Sorel Liqueur and seasonal cranberry.
- 2 oz Sorel Liqueur
- 1 oz cranberry juice
- 3 oz prosecco
- Fresh cranberries and rosemary sprig for garnish
Instructions: Pour Sorel Liqueur and cranberry juice into a wine glass over ice. Top with prosecco. Stir gently and garnish with fresh cranberries and a sprig of rosemary.
Recipe adapted from Sorel Liqueur
Caribbean Coffee (Ten to One Rum)
A warming after-dinner cocktail showcasing Ten to One Dark Rum with rich espresso notes.
- 1.5 oz Ten to One Dark Rum
- 4 oz fresh brewed hot coffee
- 0.5 oz demerara syrup
- Whipped cream and grated nutmeg for garnish
Instructions: Pour the rum and demerara syrup into a warmed mug. Add hot coffee and stir. Top with a generous dollop of whipped cream and grate fresh nutmeg over the top.
Recipe adapted from Ten to One Rum
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