Recipes Quick Guide
A quick reference to our DIY recipes. Cheers!
MILK PUNCH as interpreted by Tattersall Distilling
• 10 lemons
• 2 Seville oranges
• 3 quarts brandy or rum
Using a vegetable peeler, remove the peel from lemons and oranges, leaving as much of the white pith behind as possible. Place the peels in brandy or rum. Steep 24 hours.
Add:
• 1 cup lemon juice
• 3 cups of orange juice
• 10 cups of water
• 2 teaspoon ground nutmeg
• 1.25 pounds refined sugar
Steep another 24 hours.
Add:
• 7 cups boiling milk
Let stand for 12 hours, then strain through a sieve. Strain again with cheesecloth or a coffee filter. Repeat until the punch runs clear. Serve with ice and/or top with soda, if desired.
• 10 lemons
• 2 Seville oranges
• 3 quarts brandy or rum
Using a vegetable peeler, remove the peel from lemons and oranges, leaving as much of the white pith behind as possible. Place the peels in brandy or rum. Steep 24 hours.
Add:
• 1 cup lemon juice
• 3 cups of orange juice
• 10 cups of water
• 2 teaspoon ground nutmeg
• 1.25 pounds refined sugar
Steep another 24 hours.
Add:
• 7 cups boiling milk
Let stand for 12 hours, then strain through a sieve. Strain again with cheesecloth or a coffee filter. Repeat until the punch runs clear. Serve with ice and/or top with soda, if desired.
PEAR RATAFIA as interpreted by Tattersall Distilling
• 3 quarts apple brandy
• 3 quarts pear juice
• 3-4 cinnamon sticks
• 7.4 grams coriander seed
• 1 gram whole cloves
• 2 grams aniseed
• .5 ounce Mahlab (an imported sour cherry stone from Iran/the Middle East; you can get equivalent sour cherry stones at Penzey’s Spices)
Combine all ingredients. Steep 2 weeks. Strain through a cheesecloth or a coffee filter to remove botanicals. Serve, or bottle and save.
• 3 quarts apple brandy
• 3 quarts pear juice
• 3-4 cinnamon sticks
• 7.4 grams coriander seed
• 1 gram whole cloves
• 2 grams aniseed
• .5 ounce Mahlab (an imported sour cherry stone from Iran/the Middle East; you can get equivalent sour cherry stones at Penzey’s Spices)
Combine all ingredients. Steep 2 weeks. Strain through a cheesecloth or a coffee filter to remove botanicals. Serve, or bottle and save.
SAFFRON BITTER TONIC by Tattersall Distilling
• 1 ounce Saffron Infused Bitters*
• ½ ounce mint syrup
• ¼ ounce lime juice
• 1 lime
• High-quality tonic water
Fill an 8 ounce glass with ice cubes. Add bitters, mint syrup, and lime juice. Top with tonic water. Garnish with lime wedge.
* SAFFRON INFUSED BITTERS
as interpreted by Tattersall Distilling
• 1.5 quarts of rum
• 4 orange rinds
• 3.7 grams of cochineal
• 3.7 grams of saffron
• 7 grams of dried gentian
Add dry ingredients to 1 quart of rum.
Steep in the sun for two days.
Strain out the dry ingredients with a cheesecloth.
Add remaining ½ quart of rum.
If desired, add honey to taste.
• 1 ounce Saffron Infused Bitters*
• ½ ounce mint syrup
• ¼ ounce lime juice
• 1 lime
• High-quality tonic water
Fill an 8 ounce glass with ice cubes. Add bitters, mint syrup, and lime juice. Top with tonic water. Garnish with lime wedge.
* SAFFRON INFUSED BITTERS
as interpreted by Tattersall Distilling
• 1.5 quarts of rum
• 4 orange rinds
• 3.7 grams of cochineal
• 3.7 grams of saffron
• 7 grams of dried gentian
Add dry ingredients to 1 quart of rum.
Steep in the sun for two days.
Strain out the dry ingredients with a cheesecloth.
Add remaining ½ quart of rum.
If desired, add honey to taste.
PLAGUE PARTY by Tattersall Distilling
• 1 ounce Green Chartreuse (substitute for Plague Water)
• ½ ounce Becherovka (substitute for Aqua Mirabilis)
• ½ ounce pineapple juice
• ¼ ounce honey sage syrup
• ¼ ounce lemon juice
Honey Sage Syrup: In a saucepan, add 1 cup honey, 1 cup water, and 1 tablespoon fresh sage roughly chopped. Cook on medium, stirring until simmering. Reduce heat and simmer 5 minutes. Cool and strain.
Combine Honey Sage Syrup and remaining ingredients with ice. Shake. Strain.
Pour in coupe glass. Garnish with lime wheel.
• 1 ounce Green Chartreuse (substitute for Plague Water)
• ½ ounce Becherovka (substitute for Aqua Mirabilis)
• ½ ounce pineapple juice
• ¼ ounce honey sage syrup
• ¼ ounce lemon juice
Honey Sage Syrup: In a saucepan, add 1 cup honey, 1 cup water, and 1 tablespoon fresh sage roughly chopped. Cook on medium, stirring until simmering. Reduce heat and simmer 5 minutes. Cool and strain.
Combine Honey Sage Syrup and remaining ingredients with ice. Shake. Strain.
Pour in coupe glass. Garnish with lime wheel.
CLEAR SKIES AHEAD by Tattersall Distilling
Clear Skies Ahead is our historical take on a classic Aviation. Developed in the early twentieth century, an Aviation typically calls for maraschino liqueur, gin, crème de violette, and lemon juice. Using crème de fleur and our historically inspired cherry (cherrie) water cuts down on the sweetness and adds herbal notes that make this a nice alternative to the classic.
• 1 ounce Tattersall gin
• ¾ ounce Luxardo, Maraschino, or Kirsch (store-bought options for Cherrie Water
• ½ ounce Tattersall Crème de Fleur (store-bought option for Water of Flowers
• ¼ ounce lemon juice
• ¼ ounce simple syrup
Shake. Strain.
Pour into coupe glass.
Garnish with lemon peel.
Clear Skies Ahead is our historical take on a classic Aviation. Developed in the early twentieth century, an Aviation typically calls for maraschino liqueur, gin, crème de violette, and lemon juice. Using crème de fleur and our historically inspired cherry (cherrie) water cuts down on the sweetness and adds herbal notes that make this a nice alternative to the classic.
• 1 ounce Tattersall gin
• ¾ ounce Luxardo, Maraschino, or Kirsch (store-bought options for Cherrie Water
• ½ ounce Tattersall Crème de Fleur (store-bought option for Water of Flowers
• ¼ ounce lemon juice
• ¼ ounce simple syrup
Shake. Strain.
Pour into coupe glass.
Garnish with lemon peel.
MINT SYRUP by UMN Premodern Food Laboratory
• Approx. 1 cup fresh mint leaves
• Approx. 1 cup fresh basil leaves
• Approx. 1 cup grapefruit peel
• Approx. ¼ cup cloves
Heat together in a small saucepan with enough water to cover the ingredients. Cook until mixture is fragrant and very flavorful, perhaps 20 minutes. Strain to remove the ingredients, return the water to the stove, and add 1 lb granulated sugar. Simmer until all of the sugar has dissolved and the liquid is somewhat reduced. Keep in the refrigerator.
• Approx. 1 cup fresh mint leaves
• Approx. 1 cup fresh basil leaves
• Approx. 1 cup grapefruit peel
• Approx. ¼ cup cloves
Heat together in a small saucepan with enough water to cover the ingredients. Cook until mixture is fragrant and very flavorful, perhaps 20 minutes. Strain to remove the ingredients, return the water to the stove, and add 1 lb granulated sugar. Simmer until all of the sugar has dissolved and the liquid is somewhat reduced. Keep in the refrigerator.