Evan Norman (Teardrop Lounge)


  • 1.5oz Westward x Ken's Artisan Sourdough Whiskey
  • .75 Kronan Swedish Punsch
  • .75 Cacao Infused Whey (recipe below)
  • .5 Pineau Des Charentes
  • .25 Maple Syrup
  • .25 Lemon Juice
  • 2 Dash Lemon Bitters

Directions: Shake vigorously, double strain, serve in a large coupe, or two smaller coupes

Cacao Infused Whey:
Can be made the “Nerdy Whey” or “Easy Whey…”

Easy Whey:
Buy a tub of full fat plain yogurt (not Greek). Strain through cheesecloth into a bowl. Coarse grind 1/4 cup dark chocolate chips. Toss them in the whey and let the mixture sit overnight.
Fine strain.

Nerdy whey:

1. Create the Whey:
a. Begin with 32 oz whole milk and 1/4 cup full fat Greek yogurt with active cultures. Slowly heat the milk to 190 degrees. Let it cool to 100 degrees, then incorporate a small amount of cooled milk to the greek yogurt. Mix it all together and let the mix sit at room temperature for 12 hours to make yogurt.
b. Place the yogurt overnight in the fridge in a strainer with cheesecloth above a bowl. Let the yogurt strain overnight in the fridge. The end result is Greek yogurt, and roughly 2 cups of whey.

2. Caramelize Your Cacao Nibs:
a. Toss 4 oz raw cacao nibs with ¼ cup simple syrup (2:1 ratio) and drain. Spread in a single layer on a cookie sheet lined with parchment paper and roast in the oven at 350 degrees for 15 minutes. Cool the nibs completely.

3. Infuse them Together:
a. Break up the cacao nibs and soak them in the whey. Allow them to sit in the fridge overnight before fine straining them. The end result is your chocolate whey.

Clay VanRiper (Fools and Horses)

Prairie Dew

  • 2 oz Westward x Ken's Artisan Sourdough Whiskey
  • 5 oz roast peach chile honey lemonade
  • .25 oz black tea tincture
  • Served as a patched cocktail

Add 10 dried and de-seeded Arbol Chile to 750 ml wildflower honey. Let sit for 2 days for infusion. Stirring occasionally. Dilute with hot water to a 2:1 honey simple syrup.

Roast 10 diced peaches at 400 degrees for 45 minutes.

Make an equal parts lemonade of simply: water, lemon, and your chile honey.
Add the roasted peaches to the lemonade batch and let sit in your fridge overnight.

Add 10 black tea teabags of your choice to a container with 375 ml of high-proof neutral grain spirit (like Everclear). Let sit for 2 days to infuse. Stir occasionally.

Serve in a tall glass filled with ice. Garnish with candied peach.

Candied Peach Recipe:
Thin slice peaches into half moons. Lay on non stick pan or parchment paper. Sprinkle cinnamon over the top. Dehydrate in the oven at 180 degrees for about 6 hours (or overnight). Brush over the top with demerara syrup.

J Bird Reynaud (Palomar)

Virtue of Decadence

  • 1.5 oz Westward x Ken's Artisan Sourdough Whiskey
  • .75 oz crème de banane (Giffard preferred)
  • .25 oz crème de cacao (Giffard preferred)
  • 1 bar spoon Cruzan blackstrap rum
  • 1 bar spoon St Elspeth allspice dram (our any spice dram of your choosing)
  • 10 Drops 10:1 saline solution
    Cinnamon tincture rinse

Directions: Combine all ingredients in a mixing glass. Add ice and stir until chilled. Strain into a rinsed glass and serve with a caramelized banana slice.

Cinnamon Tincture Recipe: Soak 10-15 Cinnamon sticks in neutral grain spirit (100 proof vodka will also work) for 24-48 hours. Strain and cut with 2:1 simple syrup (5 parts tincture to 1 part simple).

Brynn Anderson (Bible Club)

The Ole Fig ‘n Sprig

  • 1.5 oz Westward Sourdough
  • 0.5 oz Borghetti Coffee Liqueur
  • 0.25 oz Caramelized Fig Syrup by Liber & Co
  • 4 full droppers of Woodland Bitters by Portland Bitters
  • 0.5 oz water
  • Garnish with a fresh turkey fig “wheel” and Rosemary sprig

Directions: Combine ingredients over ice in a mixing glass and stir until chilled. Strain into coupe glass and garnish with a fresh fig “wheel” and rosemary sprig.