contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.​

922 South Morton Street
Bloomington, IN, 47403
United States

812-202-6789

Cardinal Spirits is a craft distillery in Bloomington, Indiana that specializes in producing extraordinary spirits from local ingredients.  

The Drop

The Drop is your source for all things craft. 

Filtering by Tag: whiskey

Blackberry Smash

Erica Sagon

single malt whiskey, blackberries, lemon, mint

Read More

Bourbon-Cider Spritz

Erica Sagon

bourbon, apple cider, maple syrup, cinnamon, club soda

Read More

GOLD RUSH

Erica Sagon

Straight Rye Whiskey, honey, lemon juice

Read More

Bourbon Maple Cider

Erica Sagon

Straight Bourbon Whiskey, maple syrup, lemon juice, apple cider

Read More

Old Fashioned Recipe

Erica Sagon

Straight Bourbon Whiskey, sugar, bitters

Read More

Bourbon Breakfast recipe

Erica Sagon

Straight Bourbon Whiskey, hot coffee, sugar

Read More

Manhattan recipe

Erica Sagon

Straight Rye Whiskey, sweet vermouth, Angostura bitters

Read More

Night Swim cocktail recipe

Erica Sagon

One of our favorite cocktails this summer has been a rum Old Fashioned made with our Lake House Spiced Rum. This version by our bartender Kevin Hinkle combines our spiced rum with our White Oak Whiskey for a one-of-a-kind twist on an Old Fashioned.

NIGHT SWIM

By Kevin Hinkle of Cardinal Spirits

1 ounce Cardinal Spirits Lake House Spiced Rum
3/4 ounce Cardinal Spirits White Oak Whiskey
1/4 ounce vanilla demerara syrup (recipe follows)
2 dashes aromatic bitters
1 orange wheel, for garnish

Combine all ingredients in a mixing glass or tin, then add ice. Stir several times to chill and dilute the cocktail. Strain into a rocks glass filled with ice, then garnish with an orange wheel.

To make vanilla demerara syrup: Combine 1 cup water and 2 cups turbinado sugar in a saucepan over medium heat, and stir until sugar has dissolved. Remove from heat. Split 1 vanilla bean and add it to the saucepan. Let the syrup cool completely, then remove the vanilla bean.



IRISH COFFEE RECIPE

Erica Sagon

“Only Irish coffee provides in a single glass all four essential food groups:
alcohol, caffeine, sugar and fat.” 

― Alex Levine
 

IRISH COFFEE

1.5 ounces Cardinal Spirits Single Malt Whiskey
1 teaspoon sugar
Coffee, to taste
Whipped cream, for garnish

Add sugar to a mug, then fill it halfway with coffee. Stir to dissolve sugar. Add whiskey, then top off with more coffee to fill the mug, then top with whipped cream.



HIGH BROW COCKTAIL RECIPE

Erica Sagon

This cocktail is a twist on an Old Fashioned — some people will tell you not to twist the Old Fashioned under any circumstances, and if you're mixing a drink for those kind of people, just don't bother mentioning the Old Fashioned part. This superb cocktail stands on its own: it warms from the inside with spice-infused whiskey, and the mulled orange syrup plus a mist of orange oil makes it wonderfully fragrant. 

HIGH BROW

By Jake Cifuentes of Cardinal Spirits

2.5 ounces Cardinal Spirits Single Malt Whiskey, infused with clove and anise (recipe follows)
1/2 teaspoon mulled orange syrup (recipe follows)
2 dashes aromatic bitters
Orange peel, for garnish

Add the infused whiskey, mulled orange syrup and bitters to a mixing glass, then add ice. Stir 15 times, then strain into a rocks glass with a jumbo ice cube. Squeeze a piece of orange peel over the cocktail to express the oils and wipe the rim of the glass with the peel, then use it as garnish. 

To make the infused whiskey: Add a few cloves and an ounce of anise seed to 12 ounces of Cardinal Spirits Single Malt Whiskey and let steep at least overnight.

To make mulled orange syrup: In a saucepan over medium heat, combine 1 cup water, 3 large strips of orange peel, 2 thin orange slices and one mulling spice tea bag, and bring to a simmer. Once simmering, add 1 cup sugar and stir to dissolve. Remove from heat and let cool, then strain ingredients.