YEAR-ROUND SPIRITS

YEAR-ROUND SPIRITS

Scroll below to view Tenth Ward’s year-round spirits.


 

GENEVER INSPIRED GIN

DESCRIPTION

Distilled from malted rye, malted barley, and cane spirit then vapor infused with juniper, angelica root, orris root, cardamom, elderflower, ginger root, persimmon, chicory root and orange peel.

TASTING NOTES

A nice hit of juniper on the front that transitions into subtle earthy notes with a burst of citrus. Finishes with uncompromising notes of malt, rye and chicory.

Awards

American Craft Spirits Association: Silver, 2021

The Gin is In: Best of the Year, 2020

The Gin is In: Double Gold/5 Stars, 2020

San Francisco World Spirits Competition: Bronze, 2020

New York International Spirits Competition: Bronze, 2020

Recommended Cocktails


 


 


 


 

SMOKED CORN WHISKEY

DESCRIPTION

Whiskey distilled from a mash bill of smoked corn and malted barley. All locally grown and processed.

TASTING NOTES

Mezcal and scotch like notes, butter, sweet corn, and then a packed punch of smoke, campfire and wood on the finish

Recommended Cocktails

JALAPENO MARGARITA

1.5 oz Smoked Corn Whiskey
1 muddled jalapeño slice
1 oz orange liqueur
1 oz lime juice
0.5 oz simple syrup

Serve over ice. Garnish with salt rim, lime and jalapeño.


 

WHISKEY SOUR

2 oz Smoked Corn Whiskey
1.5 oz aquafaba (or 1 egg white)
0.75 oz lemon juice
0.75 oz simple syrup
Lemon and/or cherry garnish

Chill a coupe glass. To a shaker, add all ingredients and dry shake vigorously. Add ice and shake again. Double strain into chilled coupe. Garnish.


 

PENICILLIN

1.5 oz Smoked Corn Whiskey
3-4 ginger slices
1 oz lemon juice
.5 oz honey simple syrup
Ancient bitters float
Swedish fish garnish

Add ginger and honey to a shaker, muddle, Add remaining ingredients, fill with ice and shake vigorously, Strain into a rocks glass filled with fresh ice, Float ancient bitters on top, Garnish with Swedish fish.


 

PALOMA

.75 oz Smoked Corn Whiskey
.75 oz Orange Liqueur
.5 oz grapefruit oleo
2 oz grapefruit juice
Ginger beer
Lime-green chili-salt rim & lime wedge garnish
 

Rim and garnish chilled glass, Pour oleo, juice and spirits in glass, Fill with ice, Top with ginger beer


 

HONEYJACK

DESCRIPTION

Yep. We distilled mead from Orchid Cellar Meadery, and then barrel aged it. And, nope. You can’t find this anywhere else!

TASTING NOTES

A kick of honey to your taste buds then vanilla, oak, caramel, and honeycomb perfume on the finish.

Awards

New York International Spirits Competition: Silver, Spirits Distilled from Honey, 2020

Honey Spirits Competition: Silver, Spirits Distilled from Honey, 2020

Honey Spirits Competition: Gold, Design/Packaging, 2019

Honey Spirits Competition: Bronze, Spirits Distilled from Honey, 2019

Recommended Cocktails

HONEYJACK SPICE & EVERYTHING NICE

1.5 oz Honeyjack
0.75 oz lime juice
0.75 oz allspice syrup
2 dashed orange bitters
Cherry and dehydrated pineapple for garnish

Chill a rocks glass. In a cocktail shaker, add ingredients with ice and shake. Strain into rocks glass. Top with fresh ice. Garnish with cherry and pineapple.

 


 

HONEY I’M OLD FASHIONED

1.5 oz Honeyjack
1 tsp orange oleo
.25 oz water
4 dashes bitters
Orange peel garnish

Stir all ingredients in a mixing glass with ice, strain into a rocks glass, top with an ice cube and garnish with orange peel

 


 

BEES KNEES

.75 oz Honeyjack
.75 oz Genever Inspired Gin
.5 oz lavender syrup
.5 oz lemon juice

3 dashes orange bitters
Lemon wheel garnish

Add all ingredients into a shaker with ice, shake and strain into a coupe, garnish.

 


 

HOT TODDY

1.5 oz Honeyjack
.25 oz lemon juice

1 cinnamon stick
2 cloves
Hot water
Lemon wedge garnish

Add all ingredients into a mug, top with hot water, garnish with a lemon wedge.


 

ABSINTHE NOUVELLE

DESCRIPTION

This is Maryland’s first absinthe! Distilled with anise, fennel, grand wormwood, star anise, chrysanthemum and mace. Naturally colored with petite wormwood, lemon balm, hyssop, and bergamot orange.

TASTING NOTES

A punch of rich licorice, complex herbal notes, and floral fairy dust.

Recommended Cocktails

ABSINTHE FRAPPE

1 oz Absinthe Nouvelle
6-8 mint leaves
simple syrup
soda water
lemon wedge

Muddle mint, lemon wedge and simple syrup in shaker, add ice and absinthe, shake. Strain over a glass with crushed ice, top with soda water, garnish with lemon wedge and mint leaves.


 

SAZERAC

2 oz Caraway Rye
Sprit of Absinthe Nouvelle
1 sugar cube
3 dashes aromatic bitters
3 dashes lavender bitters
Lemon peel garnish

Spritz a rocks glass with absinthe. In a mixing glass, soak a sugar cube with aromatic and lavender bitters, muddle. Add Caraway Rye and ice, stir. Strain into prepared rocks glass. Garnish by expressing a lemon peel over the glass and rubbing it along the rim. Discard lemon peel.


 

DEATH IN THE AFTERNOON

1.5 oz Absinthe Nouvelle
4.5 oz champagne

Pour the absinthe into a coupe glass. Top with the champagne.


 

CORPSE REVIVER

1 oz Genever Inspired Gin
.25 oz Absinthe Nouvelle

.25 oz Lemon juice
.5 oz Simple syrup
3 dashes of lavender bitters

Pour all ingredients into a shaker, shake vigorously, strain into a rocks glass, top with ice and garnish with a lemon wheel.


 

ABSINTHE LOUCHE

1 oz Absinthe Nouvelle
3 oz ice water
Sugar cube (optional)

Pour absinthe in goblet. If you choose to add sugar, place a slotted spoon over the rim of your goblet, place a sugar cube on the spoon. Slowly pour water over sugar cube until it dissolves. Stir.