ISLAND OLD FASHIONED

2 oz. The Real McCoy^® 5 Year
1 tsp. John D. Taylor’s Velvet Falernum
1 tsp. Sugar Cane Syrup
2 dashes Aromatic bitters

Build in rocks glass, stir in ice. Garnish with lemon or orange peels.

An easy-sipping classic.

SOBER BOOTLEGGER

Zero Proof/DIY ABV

Makes 2 faux toddies or a big ol’ mug full.

16 oz. Apple Cider
1 oz. Fresh Lemon Juice
4 Lemon Slices
2 Cinnamon Sticks
2 Anise Stars
Spiced Butter*
Garnish suggestion: Crystalized Ginger or Sugar Cane Swizzle [Option: Add 3 or 5 Year Aged ‘Real McCoy to taste]

Combine all except butter in pot & heat on med-hi until steaming. Let steep 5 minutes, then pour into mugs and top with a little spoonful of buttery spice!

*Fork mix 4 teaspoons soft butter with 2 teaspoons lt. brown sugar and 1 teaspoon apple pie spice.

Bill McCoy himself was a teetotaler, so we figure he’d appreciate a savvy mocktail to stay cozy at sea. Other crew members might add ‘McCoy to taste for a little extra heat ;)

SHORELINE SMASH

1 ½ oz.+ The Real McCoy^® 3 Year
¾ oz. Fresh Lemon Juice
¾ oz. Simple Syrup
2 oz. Sun Brewed Iced Tea
2-3 Mint Leaves
2 Fresh blackberries

Combine all ingredients and muddle. Add ice and hard shake. Double strain into a tall glass or Mason jar with fresh ice.

Refreshing for a barbeque or afternoon pick-up.

HAIL MARY

1 ½ oz. The Real McCoy^® 3 Year
2 ½ oz. Tomato-Veggie Juice
¼ oz. Fresh Lime juice
¼ oz. Worcestershire Sauce
Dash Hot Sauce (to taste)
½ tsp Horseradish
Dash ea. Celery salt, Sea Salt & Fresh Pepper

Combine all ingredients and stir well with ice, garnish with flair and/or go big with a spiced salt rim.

Our aged & unsweetened ’McCoy brings a yum warmth to the Bloody Mary brunching lineup.

BARDADOS DAIQUIRI

Created at oyster club, mystic, ct

2 oz. The Real McCoy^® 5 Year
1 oz. Ginger Simple Syrup*
1 oz. Fresh Lime Juice
Dash Orange Bitters
Pinch Sea Salt

Shake & pour over rocks. Garnish with lime wedge and sea salt

Option: Substitute ginger liqueur for syrup, reduce rum slightly.

*Syrup: 1 cup each cane sugar and water and a 2-3 inch piece of fresh ginger, peeled & sliced thinly into coins combined in saucepan. Heat & stir until sugar dissolves. Cool & strain into jar. Refrigerate for up to 2 weeks.

A sophisticated & refreshing limeade for adults. Slides in comfortably next to anything from seafood to Mexican.

CORN’N’OIL

a traditional Barbados cocktail

1 ½ oz. The Real McCoy^® 5 Year
½ oz. Taylor’s Velvet Falernum
¼ oz. Fresh Lime Juice
Dash Bitters to taste
Lime Wedge
Shake ingredients and pour over crushed ice. Garnish with lime.

Bring on the Bajan! The only true Corn’n’Oil is made exclusively with Barbados ingredients, see...  authentic unsweetened rum and Falernum -- a lime & clove liqueur original to the island. Fun Fact: Taylor’s is a cousin of the ‘McCoy 3 Year from the same Foursquare distillery home.

RUM REFASHIONED

A NEW OLD FASHIONED

2 oz. The Real McCoy^® 12 Year
1 Raw Cane Sugar Cube
2 Dashes Aromatic Bitters

Soak sugar cube in bitters, and muddle in rocks glass. Add ‘Real McCoy and one big ol’ cube. Garnish with orange or lemon peel.

The go-to, all-occasion sipper for the Savvy.

3X12 DAIQUIRI

1 oz. The Real McCoy^® 3 Year
1 oz. The Real McCoy^® 12 Year
1 oz. Fresh Lime Juice
¾ oz. Simple Syrup

Shake vigorously and strain (or double strain) into a coupe. Garnish with lime twist or wheel.

When we’re feeling a little upgrade to the daiq of the day....

WHITE NEGRONI

1 ½ oz. The Real McCoy^® 3 Year
1 oz. Fortified Dry Vermouth
½ oz. Gentian Liqueur

Stir all ingredients with ice for 15 seconds. Strain over ice into a stem glass. Garnish with a lemon twist.

A savvy spin on a classic and elegant year-round aperitif.

RUMTINI

2 ½ oz. The Real McCoy^® 3 Year
½ oz. Dry Vermouth

Shake ‘McCoy with vermouth and ice until well chilled. Strain into chilled stem glass. Garnish with lemon twist.

A sassy martini with depth & complexity, thanks to unsweetened three year aged copper pot distillate – yes, please!

McCOY MANGO MULE

1 ½ oz. The Real McCoy^® 5 Year
1 oz. Mango Juice*
1-2 oz. Ginger Beer**

Shake rum & mango juice with ice. Strain over ice & top with ginger beer. Garnish with lime, mango, or candied ginger.
*If using mango purée, thin to juice consistency with water or passionfruit juice.
** Cane sugar sweetened preferred, such as Brooklyn Crafted or Fever Tree.

Weather calls for bright & sunny, not dark and stormy, with this spicy island kicker.

STONE FENCE

1 ½ oz. The Real McCoy^® 5 Year
3 oz. Dry Hard Cider
Dash Angostura Bitters

Build in rocks glass over ice. Garnish with apple slice or dried apple wheel.

Go old school – colonial style – with the sturdy cocktail said to have been liquid patriotism for Ethan Allen & the Green Mountain Boys of Vermont the night before overtaking the Brits at Fort Ticonderoga in May of 1775.

AFICIONADO OLD FASHIONED

1 ½ oz. The Real McCoy^® 12 Year
1 tsp. Real Maple Syrup
4 dashes Aromatic bitters

Stir all ingredients in mixing glass with ice. Strain over large cube in a rocks glass. Garnish with orange twist.

We really know our onions when we recommend this ritzy pour.

VELVET CURTAIN

1 ½ oz. The Real McCoy^® 12 Year
1 ½ oz. Coffee Liqueur
Absinthe Cream*

Stir Real McCoy and Coffee Liqueur with ice for 30 seconds. Strain into chilled coupe. Float Absinthe cream. Garnish with cocoa powder.

*Absinthe Cream
For each 5 ounces of heavy whipping cream, add 1 tsp. Absinthe and 1 tsp. simple syrup. Combine in a 12 oz. squeeze bottle and shake well until thick.

One-up the espresso martini for home bar happy hour or after dinner.