Drink the Exchange Cocktail Guide

Beat the city heat this weekend with refreshing cocktail recipes shared by Exchange District bartenders!

Patent 5 Distillery: Elettaria Mule

Bright, zesty and a little bit spicy

  • 1.5oz Elettaria spiced gin
  • 0.5oz fresh lime juice
  • Ginger beer
  • Plenty of ice

Combine all the ingredients in a tall glass and, and be sure not to skimp on this ice in the summer heat!

*Patent 5 has created a cocktail kit that contains everything you need to make to make a zesty and spicy Elettaria Mule at home. It’s available direct from the distillery, and also on GoodLocal, SkipTheDishes and UberEats.

Amsterdam Tea Room: Kentucky Punch

Fruity and refreshing

  • 2 oz Basil Hayden’s bourbon
  • 3/4 oz Peach Punch Tea Syrup
  • 3/4 oz Fresh lemon juice
  • Filtered water

Fill a tall glass to the top with ice and pour over bourbon, peach punch tea syrup and fresh lemon juice. Top with filtered water, stir and garnish with a peach slice!

*Amsterdam Tea Room’s Peach Punch Syrup is available for pickup and home delivery.

Forth Bar: Lilac Corpse Reviver

Tart, floral and herbaceous

  • 2 oz gin
  • 1 oz fillet blanc
  • 1 oz lilac simple syrup
  • 1 oz lemon juice
  • dash of absinth

To make the lilac simple syrup, add 1/2 cup of blooms (snipped from the stem) and 1/2 cup of sugar to an airtight container allowing to infuse overnight. Then add 1/2 cup of boiling water and stir until sugar is dissolved. Strain the syrup and let cool. Shake all ingredients with ice and strain into a chilled coup. Garnish with edible flowers.
*Forth Bar is currently closed due to current public health guidelines

Peasant Cookery: Aperol Spritz

Sparkling with a hint of bitter citrus

  • 1.5 oz Aperol
  • 3 oz Cava
  • 2 oz Soda water

Combine and pour all ingredients into a stemless wine glass filled with ice. Garnish with an orange slice.

Cordova Tapas & Wine: The Frenchie

Refreshing and citrus forward

Equal parts:

  • Fresh squeezed lime juice
  • Vodka
  • St. Germaine
  • Aperol

Shake all ingredients with ice and then strain into a gimlet-glass. Garnish with a slice of orange, lime or lemon.

The Mitchell Block: Hard Lemonade with Lemon Rosemary Sorbet

Sweet and refreshing

Makes 4 servings

  • 1/2 cup sugar, honey or maple syrup
  • 4 cups water
  • 1/2 cup fresh squeezed lemon juice (2-3 lemons)
  • 1 cup gin or vodka
  • Mitchell Block Lemon Rosemary Sorbet

If using sugar, dissolve in 1 cup boiling water to make simple syrup and let cool (skip this part if using honey or maple syrup). In a pitcher, add lemon juice, water and liquor. Fill with ice and mix. Before pouring, sprinkle each class with a pinch of salt. Top lemonade with a big scoop of sorbet.

*The Mitchell Block’s Lemon Rosemary Sorbet is available for pickup and home delivery.