Tarte à la liqueur
The year is 2020. The times they are strange, bordering on surreal. We are all in need of soothing treats and this simple little tarte recipe fills the bill. Quick, easy and delicious it’s a definite crowd pleaser (though you don’t really need the crowd to enjoy it!) INGREDIENTS FOR THE CRUST:…
An Ironworks Raspberry “Mule”
We recommend a variation on a traditional “Mule” using Ironworks Raspberry Liqueur, Vodka and Lime juice topped with Ginger Beer. It’s sparkly, fruity and spicy all at once. Fresh Raspberries 40 ml Vodka 30 ml Raspberry Liqueur 30 ml Lime Juice 15 ml simple syrup Propeller Ginger Beer Muddle a few raspberries in the bottom…
Hot Apple Toddy
This is a delicious variation on the classic Rum Toddy, one that showcases some of the great produce available in our province. Local honey & apple cider blend wonderfully with Ironworks Apple Brandy garnished with cinnamon & cloves. Kind of like a slice of warm apple pie in a glass. Perfect for chilly winter evenings….
Sea Smoke Sour
Our good friend, Steven “Crusher” Cross, beverage wizard at 2 Doors Down in Halifax created this gem of a cocktail in honour of World Cocktail Day which takes place every year on May 13th. The Lapsang Souchong Tea adds a superb depth and complexity to the light apple and floral notes of Ironworks Vodka. INGREDIENTS…
An Ironworks Mojito
No recipe page would be complete without a nod to the famous “Mojito”, and here’s our version, made using our amber rum. INGREDIENTS 12 oz mint simple syrup 8 oz Ironworks Amber Rum 4 oz fresh lime juice 8 oz chilled club soda fresh mint Ice MINT SIMPLE SYRUP heat 1 cup white sugar with…
Anne-Marie’s Gin Noir Sour
Our organic blackberries come from Holland Farms near Canning in the Annapolis Valley. They are dark and delicious and on their own make a delightful liqueur. Last fall we decided that combining gin and blackberry might be a match made in heaven and we weren’t wrong! The result is our newest invention – sort of…
Resistance is futile…
When spring is just around the corner we all hunger for the fresh fruit that comes to our farmer’s market and rhubarb is often the first we see on the table. Rhubarb and strawberry are perfect partners and together they make a terrific combination with Ironworks Amber Rum. Aptly nick-named pie-in-a-glass you can sweeten to taste…
Flippin’ Holidaze
Here’s another classic cocktail interpreted with Ironworks Apple Brandy and our popular Bluenose Rum. Thanks to Anne Marie Bungay-Larose, one of our favourite bartender / mixologist creatives, we’ve been introduced to the world of “flips” – a rich, super-frothy and delicious alternative to egg-nog with the added attraction of being dairy free. INGREDIENTS 1 full…
The “Pear-Fect” Collins
Since we first started distilling in 2009, the pear eau-de-vie has been a favourite of ours. So much so that we have been reluctant to consider mixing it with anything….until now. Anne Marie Bungay-Larose, bartender and creative mixologist now tending bar at Dear Friend Bar, ( Dartmouth’s go-to source for inventive and delicious craft cocktails,…
Ironworks Love Potion
Rumour has it that this concoction goes divinely with fine chocolate. We leave it up to you…. INGREDIENTS: 2 oz (60 ml) Ironworks Raspberry Liqueur ½ oz (15 ml) Ironworks Gin 1 oz (30 ml) club soda 1 thin slice of blood orange 2 raspberry ice cubes* RASPBERRY ICE CUBES Place 1 raspberry in each…
Crusher’s Bluenose Rum Punch
Yet another punch recipe from expert mixologist Steven “Crusher” Cross, the ruler of the bar at the fine Halifax dining establishment, 2 Doors Down . Created at the Saltscapes Expo 2018 and presented at the Select Nova Scotia stage paired with the excellent creations of Chef Andrew Farrell. INGREDIENTS (Enough for a small summer get-together with fine…
Spring Gin Punch
Our good friend, the talented mixologist Steven Cross (aka “Crusher”) is the resident mixologist & bar manager at 2 Doors Down in Halifax. He presented two punch recipes, using our products, at Saltscapes Expo in April 2018. Customers were clamouring for the recipes so here we go… INGREDIENTS (Enough for a few friends on a…
Gin Fizz #1: Strawberry & Rhubarb
The variations on fruit and gin continue. This recipe is so delicious when fresh strawberries are in their prime. Freeze up a bunch of them to have on hand year round for festive occasions that warrant a taste of spring! INGREDIENTS 1.5 oz Ironworks Gin .5 oz Rhubarb Esprit .5 oz freshly squeezed lemon juice three…
Gin Fizz #2: Blueberry & Lavender
We have borrowed the yummy recipe for this drink (which was created by Wildcard Creative) directly from Taste of Nova Scotia’s recipe pages. Van Dyk’s delicious Wild Nova Scotia blueberry juice perfectly compliments the local gin in this cocktail. Alternatively you could use Terra Beata Blueberry juice. Ideal for a personal drink or a crowd…
The Rogue Wave
The year was 2012. Summertime in Lunenburg. After a few years being rebuilt in drydock, BLUENOSE II was about to be relaunched and we thought we should celebrate. This was the year we first created our signature black rum and we called it “BLUENOSE”. It was only supposed to be a summer product, but lo…
Tall Ships Hard Lemonade
Way back in 2012, when the Tall Ships last visited Halifax, we were participating with Taste of Nova Scotia at their “Food Fare by the Sea”. It was kind of like camping on the waterfront! Right next to the Taste food stage they set up a bar where they were serving cocktails devised by Geir…
Berries and Lemonade
This simple cocktail is immensely flexible. You can use any one of our Ironworks Liqueurs and the taste will be lovely. Lately we have been using a lemon concentrate created by our friends at Dragonfly Farms but any lemonade, still or bubbly, will do the trick. Decorate with a toothpick loaded with berries to match…
A Lazy Afternoon
Here’s a gingery, rhubarb tart, bubbly invention that we put together one day in Blue Rocks. This combination is so simple and invites you to live up to its name! After all, show me the person who can resist the offer of “A Lazy Afternoon”… ? (thanks for the name, Brad!) INGREDIENTS •…
Ironworks Blueberry Grunt
Here’s something to warm you up this fall: the Blueberry Grunt is a fun way to play with teas and craft spirits without the time commitment of an infusion. As a popular Maritime dessert, this recipe just begs to be translated by our own East Coast staples, the Amber Rum and Blueberry Liqueur. • 1…
“Sounds of the Forest”
Infusing Teas into alcohol is becoming a trend which brings a new level of craftmanship and consideration to your cocktail repertoire. A tea can contribute rich aromas and layered taste notes without added heaviness, and gives unlimited opportunity to combine your favourite sipping beverages! This warm drink is best enjoyed as a mulled, large batch cocktail to…
PACING AT THE BOTTOM OF THE OCEAN
This cocktail was designed to accompany poems read by Sue Goyette from her book of poetry, “Ocean”. With tartness from the Cranberry Liqueur being met with sweetness from our dark Bluenose Rum, this cocktail is as heavy-hitting as the poem it’s crafted after. • 1oz Ironworks Bluenose Dark Rum • 1oz Ironworks Cranberry Liqueuer •…
Rogue Wave Cupcakes
This recipe was not only created and submitted by Sarah Finlayson, but she even brought some to the distillery to taste! These sweet treasures have a slight gingery spice and a decadent, creamy Bluenose icing. Warning: these are intensely delicious and not for the faint of cupcake-heart. INGREDIENTS: • 4 oz salted butter • 1/2…
Ironworks Radler
The name means “cyclist” in German, pointing to the drinks original roots. You may not have thought to mix your beer with liqueur, but this Nova Scotian twist on the cocktail is perfect after a hot summer day of beaching, biking or just plain being.
Riptide
This cocktail is a robust mix of flavours and features a rich layering of sweet and sour between the rum and haskap juices, and it’s lightly tempered by the classic Angostura Bitters.
By The Sea Sour
This is a great sipping drink for warm summer nights. Refreshing and light. It can be modified to be slightly spicy by adding one slice jalapeño to the shaker or a small jalapeño to the syrup recipe.