How to Drink

Cocktails & Recipes

Wild Barking Mule

Ingredients:

2 oz WildBark West Texas Dry Gin

2 oz Ginger Beer

Serve over Ice

Recipe:

A built cocktail in a Mule Mug or highball glass.

Remove WildJune from cooler or freezer.

Combine with the Ginger Beer.

No need for simple syrup. 

Optional:

Switch out WildBark with WildJune to make a Summer Mule.

West Texas Spring Water

Ingredients:

1.5 oz WildJune Western Style Gin

3 small chunks of Cucumber

4 leaves of Mint

Dash of simple syrup

Sparkling Water

Recipe:

Shake ingredients with WildJune with ice and strain into a glass.

Garnish with cucumber, sprig of mint, and top with sparkling water. 

Texas Southside

(Essentially a ‘Gin Mojito’, Texas style)

Ingredients:

1.5 oz WildBark West Texas Dry Gin

1 oz fresh lime juice

0.5 oz Simple Syrup (1:1 sugar:H2O by weight)

8 mint leaves

Recipe:

Muddle the mint. 

Add rest of the ingredients and shake well with ice. 

Strain into a chilled glass. Garnish with mint. 

Wild Watermelon

(Summertime Favorite)

Ingredients:

2 oz WildJune Western Style Gin

2 Cubes of Fresh Watermelon

8 Mint Leaves

Splash of Simple Syrup (optional)

Club Soda (Richard’s Sparkling Rainwater or Topo Chico)

Ice

Recipe:

Muddle the mint and fresh watermelon. 

Shake all ingredients with ice. 

Strain into a martini glass or serve in an ice-filled tumbler. 

Top off with Club Soda and garnish with mint

WildHound

(Get your Bark on!)

Ingredients:

2.0 oz WildBark West Texas Dry Gin

0.75 oz Grapefruit Juice

0.5 oz Simple Syrup

Recipe:

Shake with ice, strain into a chilled glass. 

Garnish with a sprig of rosemary.

Wild Bing Martini

(Molly’s favorite)

Ingredients:

2 oz WildJune Western Style Gin

1 Bada Bing Cherry (from Tillens)

Ice

Recipe:

Shake WildJune Western Style Gin with ice. 

Strain into a martini glass & add cherry. 

** To make a Dirty Cherry, simply add more cherry juice to glass.

Wild Gimlet

Ingredients:

2 oz (60 ml) WildJune Western Style Gin

3/4 oz (22.5 ml) lime juice

3/4 oz (22.5 ml) simple syrup

Lemon Twist for up (pictured), Lime wheel garnish for rocks

Recipe:

Shake vigorously in a tin full of ice and serve in a coupe glass with a twist, or pour over fresh rocks with a lime wheel for garnish.   

Barking Martini

Ingredients:

2 1/2 oz (75 ml) WildBark West Texas Dry Gin

Lemon Twist

Recipe:

Stir WildBark in a tin full of ice for a full 30 seconds to get it to 32 degrees F.

Strain into a frozen coupe or Martini glass with a lemon twist.   

WildJune Pegu Club Cocktail

Ingredients:

1½ oz. WildJune gin (45 ml)
½ oz. Cointreau (15 ml)
¾ oz. fresh lime juice (20 ml)
2 dashes Angostura bitters (2 ml)

Recipe:

Tools: juicer, shaker, strainer. Glass: cocktail (Nick and Nora). Looks nice in a Martini glass, also.

Shake all the ingredients with ice, then strain into a chilled glass. 

WildBark Gin Paloma

Ingredients:

.75 oz lime (20 ml),

.5 oz simple syrup (2:1, rich) (15 ml),

1.5 oz WildBark gin (45 ml)

Splash of grapefruit juice (10 ml) / 2 oz soda to top (55 ml).

2 dashes Angostura orange bitters on top. Lime wheel garnish

Recipe:

10 second shake ingredients up to soda with ice, Double strain – to pint glass, top with soda and dashes of bitters. Garnish with lime wheel, or grapefruit (pictured)

Wild Rose Hip Martini

Ingredients:

2 oz WildJune Western Style Gin

1 oz Wild Rose Hip Simple Syrup

Serve up with fresh rose hips as garnish

Recipe:

Forage for Wild Rose Hips (preferably after the first snow)

Make Wild Rose Hip Simple Syrup (preferably using Monk Fruit instead of sugar; straining off the seeds and skins of the rose hips

Mix 2 oz WildJune Western Style Gin + 1 oz Wild Rose Hip Simple Syrup in a shaker with ice & serve in a chilled martini glass with fresh rose hips as a garnish. Enjoy!

Wild LB&J Smash

Ingredients:

In a shaker filled with ice, Add

1.5 oz WildJune Western Style Gin

0.5 oz Wild LB&J Cocktail Enhancer

0.5 oz Simple Syrup (1:1 sugar:H2O by weight)

0.5 oz fresh lemon juice (squeeze half a lemon)

Recipe:

In a shaker filled with ice,

add all ingredients then Shake & Strain, 

Garnish with a lemon twist.

WildJune Negroni Rosa

Ingredients:

2 parts Strawberry Infused WildJune Western Style Gin*

2 parts Suze

2 parts Lillet Blanc (or Rose or Rouge)

1 part verjus (We used Left Coast Cellars Pinot Noir)

3 dashes hibiscus rose bitters (Bubb’s!)

2 dashes saline (20% solution)

Recipe:

Shake in your tin with ice until very chilled –

double strain,

and serve up in a chilled Nick and Nora glass (shown),

or chilled Martini glass…

*Make Strawberry Infused WildJune Western Style Gin by pureeing 1 pound hulled strawberries with one bottle frozen WildJune – refill the bottle and store in freezer, use remainder for your first round of Negronis. You could, conceivably, make a 1/2 batch.

HollyHock Martini

(created by Audrey Torres)

Ingredients:

2.5 oz WildJune Western Style GIn

2.5 oz Prosecco

Lemon Juice (squeeze a half lemon)

Dash of Simple Syrup

Recipe:

Stir all ingredients with Ice,

Strain and Serve in a Martini Glass with a Lemon Twist.

WildJune Bramble

Ingredients: 

1.5 oz WildJune Western Style Gin

.75 oz fresh lime juice (or fresh lemon juice)

.75 oz simple syrup

.75 oz crème de mûre (Blackberry Liqueur)

Garnish: Fresh lime (or fresh lemon), blackberries

Recipe:

In your shaker, filled with ice, pour the WildJune Western Style Gin, lime (or lemon) juice, and simple syrup (to taste).

Shake that thing.

Strain the drink into a highball glass filled with (crushed) ice. 

Drizzle the cremé de mûre (or other berry liqueur) on top of the drink and garnish with a lime (or lemon) slice and blackberries.

Free Range Nurse

Ingredients:

2 parts WildJune Western Style Gin (WildBark West TX Dry Gin for more herbal style)

1 part Free Range Nurse Syrup (below)

Top with seltzer

Syrup Ingredients:

1 cup water, 1 cup sugar, About 1/4 of a pear, sliced 

Two sprigs fresh rosemary, 1 cinnamon stick

Bring to a simmer and then let steep for at least 30 minutes.

Reserve the pear slices to use as garnish.

Recipe:

Shake WildJune Western Style Gin & syrup in an ice filled shaker,

strain into a rocks glass with fresh rocks,

top with seltzer after that.

Garnish with a slice of pear from the syrup, and a sprig of rosemary or pine.