Elevate your next dinner party with these craft cocktail recipes.


There’s a lot to love about Morgantown’s Tin 202. It’s a classy joint with a menu packed with farm-fresh gourmet cuisine. But it’s the bar that really sets this former soda fountain apart.

Tin 202 is the place to go for cocktails made with small-batch spirits, fresh-squeezed juices, and local fruits and herbs. And beverage director Josh Graham ensures there’s always a new, exciting drink to sip. That’s one reason he was recently named Best Craft Cocktail Bartender by readers of Morgantown magazine.

In case you can’t make it to Morgantown—or you just want to impress friends with some homemade mixology—Graham provided us with recipes for some of Tin 202’s best-loved drinks. 202 High Street, Morgantown, 304.212.5863, tin202.com, @tin202wv on Facebook

High and Pleasant

  • 2 ounces of bourbon (we used Smooth Ambler Old Scout American Whiskey)
  • ¾ ounce elderflower liqueur
  • 10–12 drops Bittermens Hopped Grapefruit Bitters
  • Lemon rind
  1. In a mixing glass, combine bourbon, elderflower liqueur, and grapefruit bitters.
  2. Stir 35 to 40 times and strain into a chilled coupe cocktail glass.
  3. Squeeze lemon oil from the lemon rind

Cucumber Gin Gimlet

  • Cucumber, sliced
  • ¾ ounce simple syrup (see note below)
  • ¾ ounce fresh-squeezed lime juice
  • 2 ounces gin (we used Hendrick’s)
  • Soda water
  1. In a cocktail shaker, muddle 3 cucumber slices with simple syrup and lime juice.
  2. Add gin and shake 25 to 30 times.
  3. Strain into an old fashioned glass and add a splash of soda water.
  4. Top with cucumber slice for garnish.

Industry Standard (Josh’s own creation)

  • 1½ ounces rye whiskey
  • ¾ ounce Aperol (Italian apéritif)
  • ½ ounce fresh-squeezed lemon juice
  • ½ ounce honey syrup (see note below)
  • Fresh rosemary
  1. In a cocktail shaker, combine rye whiskey, Aperol, lemon juice, and honey syrup.
  2. Shake ingredients 25 to 30 times and double-strain into a coupe cocktail glass.
  3. Garnish with a fresh sprig of rosemary.

Blueberry Blitz Mocktail

  • ¾ ounce fresh-squeezed lime juice
  • ¾ ounce blueberry purée (see note below)
  • ½ ounce simple syrup (see note below)
  • Ginger beer (we used Gosling’s)
  • Basil leaf
  1. Combine ingredients in a cocktail shaker.
  2. Strain into an old fashioned glass.
  3. Fill halfway with ginger beer.
  4. Garnish with basil leaf.
  5. In a cocktail shaker, shake ingredients, and strain into an old fashioned glass.
  6. Fill to halfway with ginger beer.
  7. Garnish with a basil leaf.

Spritz

  • 1½ ounces Aperol
  • 2 ounces Prosecco
  • 1 ounce soda water
  • Ice
  • Orange, sliced
  • Olives
  1. In a glass without ice, combine Aperol, Prosecco, and soda water.
  2. Add scoop of ice.
  3. Garnish with orange slice and olive.

Barrel Aged Gin and Tonic

  • 3 ¾ ounce Jack Rudy Cocktail Co. Classic Tonic Syrup
  • 1½ ounce Smooth Ambler Stillhouse Barrel Aged Gin
  • Soda water
  • Ice
  • Lemon rind
  1. In a glass without ice, combine tonic syrup and gin.
  2. Fill glass half way with soda water and fill with ice.
  3. Squeeze oil from single peel of lemon rind on top.
  4. Garnish with twist of lemon.

 

TO MAKE SIMPLE SYRUP

Mix equal parts white sugar and hot water.

TO MAKE HONEY SYRUP

Mix equal parts honey and hot water.

TO MAKE BLUEBERRY PURÉE

Crush 1 cup fresh blueberries and mix with ¼ cup sugar and ½ cup water.

 

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Zack Harold
Written by Zack Harold
Zack Harold is a southern West Virginia native. He covered education, health, and government at the Charleston Daily Mail before becoming the newspaper’s features editor. He joined New South Media in 2015, became managing editor of WV Living in January 2016, and took over as managing editor of Wonderful West Virginia in July 2016.