Viridian Negroni
The indelible Italian cocktail gets a Shmidt Spirits redo.
The indelible Italian cocktail gets a Shmidt Spirits redo.
-1 oz. Shmidt Spirits Viridian
-1 oz. Campari
-1 oz. Sweet Vermouth
-1/2 oz. Simple Syrup
-Citrus peel, for garnish
Add all the ingredients into a shaker filled with ice.
Shake until chilled, then strain into a glass of your choosing.
Garnish with a twist of citrus peel.
You may not know this, but the Negroni—the Italian classic—is rumored to be the result of an Italian count who wanted more kick in his Americano. How did he do this? He asked the bartender to replace the soda water with gin. Bold move. Then again, bold moves make great cocktails. And you can be the addition of our ultra-smooth Viridian gin and a hint of simple syrup only makes it better.
Our Viridian gin is a bit more subtle with the juniper than the standard gin that would be used for a Negroni, so we decided to lean into that subtlety and sweetness with the addition of a bit of simple syrup. The result is a twist on the Negroni that takes the cocktail to a more flirty, playful place. Like everything we do here at Shmidt Spirits, we think the minor changes make all the difference in putting us a cut above.
Tom Collins
A deliciously sweet gin drink to take you into the warming months.
A deliciously sweet gin drink to take you into the warming months.
- 2 oz. Viridian Gin
- 1/2 oz. Simple Syrup
- 1 oz. Lemon Juice
- Seltzer
In a Collins glass filled with ice, add Viridian, simple syrup, and lemon juice.
Stir to mix.
Top with seltzer and mix gently.
Gin is such a delightfully light spirit that it seems made to be enjoyed with a fizz and some fruitiness. Thus, we present the Tom Collins, an effervescent classic that is made all the better with our Viridian gin.
Since our Viridian gin already has a hint of orange peel and a gentle undertone of lavender you don’t need much more to make a great cocktail than the addition of sweet simple syrup and delightfully sour lemon juice. Topping with some seltzer helps to dilute the flavor just enough to make it more subtle and smooth. Not to mention the addition of the bubbles help to add a note of playfulness to the drink. Garnish with your favorite fruit and prepare for a calming, relaxed evening.
Viridian & Tonic
A play on the classic gin and tonic, formulated especially to compliment our Viridian gin.
A play on the classic gin and tonic, formulated especially to compliment our Viridian gin.
- 2 oz. Viridian Gin
- 1/2 oz. Tonic Syrup (Jack Rudy)
- 2 oz. Seltzer Water
- 3 Dashes Orange Bitters
In a Collins glass filled with ice, add Viridian, tonic syrup, and bitters.
Stir to mix.
Top with approximately two ounces of soda water and mix gently.
When you’ve created a gin as delicious as ours, you don’t have to do much to it in order to make a mix drink that is perfect for warming weather. In the case of our Viridian and Tonic, all it took was a little bit of orange bitters and some tonic syrup to show off our delicately flavored gin for the star it is. .
A perfect drink to beat the heat or wind down on a cooling evening, the Viridian and tonic draws on the lavender and orange peel inherent in our Viridian gin, and underlines both. Jack Rudy tonic syrup gives just the right undertone to draw forth the delicious sweetness of our gin, and the orange bitters compliment the citrus notes already present.
Sazerac
The New Orleans classic takes a big leap forward with Shmidt Spirits Cobalt.
The New Orleans classic, made all the better with Cobalt.
- 2 oz Cobalt
- 1 Sugar Cube (or 1 tsp. Honey)
- Absinthe
- 3 Dashes Peychaud’s Bitters
Chill glass with water and ice.
Stir Cobalt and sugar (or honey) until fully dissolved.
Empty water from glass, then add a small amount of Absinthe, just enough to coat interior of glass by tilting and turning glass.
Pour Cobalt into glass, then add three dashes of Peychaud’s bitters.
The City That Care Forgot has given this country a lot of outstanding things, but the one that holds closest to the hearts of cocktail lovers has to be the Sazerac. The inclusion of the fabled green fairy, absinthe, in the recipe may seem intimidating, but this drink is as inviting as it is delicious.
The real barrier for entry to this cocktail is its reliance on rye whiskey, which even with the inclusion of sugar and absinthe can still fight a bit too hard for some tastes. Cobalt, however, with it’s rum-finished sweetness, makes a Sazerac of exceptional smoothness.
Whiskey Highball
Easy to make, and inviting to the palate, the Whiskey Highball is a cool and effervescent staple you'll want to revisit again and again.
The Whiskey Highball is a cool and effervescent staple you'll want to revisit again and again.
-2 oz. Shmidt Spirits Cobalt
-1/4 simple syrup
-Soda water
Fill a highball glass with ice.
Pour in Shmidt Spirits Cobalt.
Top with soda water, then add simple syrup.
Gently mix.
Simplicity itself, the Whiskey Highball is a classic and classy bit of refreshment. Easy to make, and inviting to the palate, the Whiskey Highball is a cool and effervescent staple you'll want to revisit again and again.
This is another classic cocktail that seems tailor-made for the Distinctively Finished taste of Cobalt. With nothing but soda water and simple syrup as backup, the delicious Caribbean rum finish of our Cobalt rye whiskey is given a heft spotlight. Fizzy, sweet, and inviting, you won’t want to put this one down.
Waldorf
A play off of the Manhattan with a touch of the spirit of a Sazerac,
A play off of the Manhattan with a touch of the spirit of a Sazerac,
-2 oz. Shmidt Spirits Cobalt
-1/2 oz. vermouth
-3 dashes Angostura bitters
-Absinthe (to coat glass)
-Lemon twist
Shake Cobalt, vermouth, and bitters with ice until chilled.
Pour into a coupe glass rinsed with absinthe.
Twist lemon peel and garnish.
A play off of the Manhattan with a touch of the spirit of a Sazerac, the Waldorf was invented in the early 1900s at the hotel that served as it's namesake. The recipe has changed over the years, but the taste is still classic and delicious.
This is a strong drink with lots of character, and the addition of Shmidt Spirits Cobalt into the mix adds ever more to that character. The rum sweetness on the finish of our rye melds with the taste of vermouth and the aroma of licorice coming from the absinthe rinse to make a beautifully complex drink. And because it’s chilled, this drink is perfect for finishing off a long summer day with a warm summer night.
Hot Toddy
A warm, spicy drink for cold weather nights.
A warm, fragrant spiced tea with a kick.
- 2 oz Cobalt
- 6 oz. Hot Water (Or Favorite Tea)
- 1 oz. Honey or Simple Syrup
- Lemon Wheel
-Cinnamon Stick
Bring water to just below a boil (or steep tea as usual).
Add in honey and Cobalt and stir until honey is dissolved
Add cinnamon stick and lemon wheel to garnish. Keep in mind, these elements will also intensify flavor.
The hot toddy, if certain sources are to be believed, began as a remedy for head colds. Times have changed, though, and alcohol is seldom if ever recommended as a treatment for any illness.
So who would we prescribe a hot toddy to? Anyone feeling the chill of winter who wants a warm drink with a delicious seasonal spice to warm them up. Knowing that our Cobalt rum-finished rye whiskey has spice and sweetness to spare, we used an orange and cinnamon tea to blend with our spirit and simple syrup, creating a smoothly balanced delight. Garnishing with a cinnamon stick and a lemon wheel adds even more flavor, and a lovely winter aesthetic.
Cobalt Manhattan
Our subtle twist on the classic cocktail.
The classic cocktail subtly redesigned with Cobalt in mind.
- 2 oz Cobalt
- 3/4 oz. Tribruno Sweet Vermouth
- 1 tsp. Simple Syrup
- 2 dashes Peychaud's Bitters
Stir with ice.
Strain into chilled glass.
Garnish with brandied cherries.
Supposedly born in the late 19th century, the Manhattan is a classic American cocktail—bold, simple, and delicious. Any rye or bourbon worth its salt should be able to carry this delicious drink to success.
In making our own version of the Manhattan, Shmidt Spirits Founder & CEO Arthur Shmidt made a simple but key change. Rather than use Angostura bitters, he swapped in the New Orleans classic Peychaud's bitters. He found these bitters to be more aromatic, less bitter, and a better companion for our rum-sweet rye concoction. With brandied cherries for a garnish, this drink is classy as it is tasty.