Recipes

Find your favorite flavors and make some of our signature cocktails right at home after ordering our spirits!

Tag us in your photos! @wildharedistillery.

The Buzzed Hare | Chocolate Cherry Old Fashion | On Vacation | The Irish Hop | Not-Your-Average Negroni

The Celeste | Leveret’s Last Word | The Evangelista | I Got You Bae | Leveret G&T Cake

THE BUZZED HARE

Proof Award Winner & Ascot Award Winner

  • 2 oz of DROVE La Canela

  • ½ ounce of agave syrup

  • ½ ounce of lemon juice

  • Optional: 4 ounces of black tea – hot or cold!

Combine all cold ingredients in a shaker and shake until well combined.

Rim a martini glass with cinnamon sugar. Garnish with a cinnamon stick and a slice of lemon.

CHOCOLATE CHERRY OLD FASHIONED

San Francisco International Spirits Award Winner

  • 2 oz of DROVE Roble Blanco Salvaje

  • 2 bar spoons of Luxardo cherry syrup

  • 4 dashes of Fee Brothers Aztec Chocolate bitters

A light squeeze of agave syrup (a bar spoon)
Stir until well combined. Pour over a large ice cube in a rocks glass.

Garnish with cherries.

ON VACATION

Asian Spirits Award Winner

  • 1 ounces of DROVE La Vainilla

  • ½ ounce of Coconut Cream

  • ½ ounce of Orgeat

  • 4 ounces of Pineapple juice

Combine in a shaker and shake until well combined.
Pour over fresh ice in a rocks glass.
Garnish with pineapple, cherries, lime, coconut flakes and a dash of nutmeg.

The Irish Hop

THE IRISH HOP

  • 1.5 oz DROVE El Roble’

  • 4 oz Pineapple juice

  • ½ oz of fresh lime juice

Shake until well combined.
Pour in a rocks glass over fresh ice until ½ full. Top with ginger beer or ginger ale.
Garnish with a lime slice and pineapple chunk.

Not-Your-Average Negroni

  • 1 ounce of Leveret or WHD Gin

  • 1 ounce of Campari, or Aperol for a less bitter taste

  • 1 ounce of Sweet Vermouth

  • Orange Peel

Stir until well combined. Pour over a large ice cube in a rocks glass. Twist the peel over the drink to express the oils then use it as a garnish.

Specials

One-of-a-kind cocktails (and treats!) featuring Wild Hare Distillery’s latest gin, Leveret.

The Celeste

Named for its particular shade of blue, Celeste comes from the Italian word for “of the sky” -  a parallel to the traditional Aviation cocktail but with a refreshingly smooth twist.

  • 2 oz Leveret gin

  • 1 ½ oz elderflower liqueur

  • 1 oz violet liqueur

  • 1 ½ oz lemon juice

  • Splash of tonic (~½ oz)

Mix all ingredients except for the tonic into a shaker and give it a quick shake to combine. Strain into your preferred glass and add the tonic. Garnish with a brandied cherry.

Leveret’s Last Word

No chartreuse necessary when Leveret comes to play. Perfect for those looking for a beverage with a tangy brightness!

  • 2 oz Leveret gin

  • 1 oz maraschino liqueur

  • ½ oz lime juice

Mix all ingredients into a shaker and give it a quick shake to combine. Strain into your preferred glass and garnish with a twist of lime or a sprig of mint.

The Evangelista

Montenegro partners perfectly with Leveret’s complex flavors to create a bold edge that balances the sweetness in the drink. Aptly named after co-creator Lisa Hunter’s great-grandparents who made bathtub gin in New York during Prohibition.

  • 2 oz Leveret gin

  • 1 ½ oz Montenegro amaro

  • 1 oz lemon juice

  • 1 oz grenadine

  • Splash of tonic (~½ oz)

Mix all ingredients except for the tonic into a shaker and give it a quick shake to combine. Strain into your preferred glass and add the tonic. Garnish with a lemon or orange twist.

I Got You Bae

A tropical twist on a classic, this vibrant cocktail blends the floral notes of gin with the rich, purple sweetness of ube (pronounced oo-bay) syrup. Maraschino liqueur add a note of cherry blossom while yuzu juice provides a zesty citrus kick. Special thanks to Tim Baker for this delicious recipe!

  • 2 oz Leveret gin

  • 1 oz yuzu juice

  • ¼ oz ube syrup

  • ½ oz maraschino liqueur

  • 4 dashes bitters

Mix all ingredients except for the tonic into a shaker and give it a quick shake to combine. Strain into your preferred glass and garnish with a lemon peel (or yuzu if you can find it!)

Gin And Tonic Cake

You don’t need to be a gin and tonic fan to be a fan of this cake! The syrup created with the tonic and gin gives the cake a luxurious pudding-like texture and Leveret gin keeps the flavors complex yet balanced on the palate. A refreshing treat perfect for a birthday or dinner soirée.

  • ¼ cup + 3 Tbsp Leveret gin

  • 1 ⅔ cups all-purpose flour

  • ½ tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

  • ½ cup unsalted butter, melted and cooled

  • ¼ cup unsalted butter, softened

  • 1 cup + 1 Tbsp granulated sugar

  • 1 large egg

  • ¼ cup yogurt (plain, vanilla, or Greek) or sour cream

  • ½ cup + 2 Tbsp milk

  • ½ tsp vanilla extract

  • juice and zest of 2 limes (kept separate)

  • 1 cup powdered sugar

  • 3 Tbsp tonic water

Preheat oven to 350°F. Grease an 8x8 pan. In one bowl, mix flour, baking powder, baking soda and salt. In another bowl, mix melted butter, 1 cup granulated sugar, egg, yogurt, milk, 2 Tbsp Leveret and vanilla extract until combined. Mix in juice and zest of 1 lime. Slowly add wet ingredients to dry ingredients until no large lumps remain. Pour into pan and bake 25-28 minutes. Cool in pan on a wire rack while making the glaze.

In a microwave safe container, mix the remaining lime juice, ¼ cup Leveret, 1 Tbsp granulated sugar and microwave on HIGH for 30 seconds then stir. Repeat until the sugar is completely dissolved. Add tonic water and stir again. Poke several holes into the cake top with a fork and slowly pour the glaze evenly over the cake, allowing the glaze to absorb. Finish cooling the cake.

In a separate bowl, mix softened butter, remaining lime zest, and powdered sugar. Add the remaining gin and stir until smooth (you can add additional gin, tonic water, or tap water to achieve the right smoothness). Frost the cake.