Cocktail Recipes

Mosswood Whiskey Cocktails

Get to cocktail making with that Mosswood whiskey! Many recipes are custom from bartenders around the Bay. Make sure to pay them a visit and thank them for these delicious recipes. We love sharing their knowledge and showcasing their spirited creativity. 

 Mosswood Punch: Tropical Thunder

1 bottle Mosswood Apple Brandy or Sour Ale Barrel

¼ cup cherry brandy 

¼ cup Yellow Chartreuse 

1 ½ cup black tea 

1 cup lemon juice

1 cup pineapple juice

½ cup oleo saccharum or simple syrup

Mix together and add ice in the punch bowl. 


 Autumn's Veil

1 oz Mosswood Apple Brandy Barrel

¾ oz Applejack

¾ oz Lustau East India Solera Sherry

½ oz Benedictine

Peychaud's Bitters

3 Sage Leaves

Press sage leaves with Benedictine in bottom of stir glass. Add other ingredients and ice, stir, and strain. Serve up with a lemon peel garnish. 

Created by John Slater


Monk's Vacation

 1 ½ oz Mosswood Sour Ale Barrel

¾ oz Pineapple Juice

¾ oz Lemon Juice

½ oz Yellow Chartreuse 

½ oz Reduced Belgian beer syrup or simple syrup

Shake and strain over fresh crushed ice. Garnish extravagantly.

Created by John Slater


1 oz Mosswood Espresso Barrel

1 oz Bourbon

½ Amaro Averna

Bar spoon of Branca Menta

Bar spoon of Créme de Cacao

Stir with ice and strain. Serve up and garnish with brandied cherry.

Created by Ian Scalzo

Mosswood Flip

1 oz Espresso Barrel Whiskey

1 oz Fernet Branca

¾ oz Cinnamon Vanilla Syrup

Mole Bitters 

1 whole egg (no shells please 🙂 ) 

Add all ingredients including egg and dry shake until fully whipped up and incorporated into a foam like consistency (about 15 to 30 seconds or even more if you like). Then add ice and shake for 10-15 seconds and double strain into a nice cocktail glass. 
Never indulge in too many flips before dinner as to not ruin ones appetite! Enjoy after dinner with or in lieu of desert! 

 Created and Written by John Slater

Mosswood Mint Julep

2 oz Apple Brandy Barrel

1 oz Simple Syrup

2 Mint Sprigs

Press 1 sprig mint with simple syrup in your cup. Add whiskey and half ice. Stir. Fill remainder of cup with crushed ice and garnish with remaining mint. Poke a straw in and slurp!

Grundy #2

¾ oz Mosswood Irish Whiskey

¾ oz Italian Sweet Vermouth

¾ oz Amontillado Sherry

½ oz  Amaro Sibilla

¼ oz Créme de Cacao

Stir with ice and strain. Serve up with an orange peel.

Created by John Slater




We take special care in making and testing these recipes at home many times to ensure drinkability and quality. Please enjoy as responsibly as we do. To submit your own Mosswood cocktails email Thanks for your creativity. Cheers!