BLOOD ORANGE PUNCH RECIPE

It's Punch + Pitcher week on The Drop.
Every day, we'll share a recipe for a drink to make for a crowd this July 4 weekend.

Today's cocktail for a crowd comes from Cardinal bartender Chris Resnick, who combines vodka with blood orange and lemon juices for an immensely refreshing punch that goes a long way. A splash of vanilla extract is a surprising twist that rounds everything out — don't skip it! — and soda water keeps things light and bubbly.

Fresh-squeezed juices are so worth it, but if you can't find blood oranges for this recipe, substitute bottled blood orange juice or soda. Keep in mind that blood orange soda is carbonated and sweetened. If you're using it, omit the simple syrup and go lighter on the soda water. Fresh grapefruit juice would also work in place of the blood oranges.

BLOOD ORANGE PUNCH

Serves 10-20

1 bottle Cardinal Spirits vodka
18 ounces fresh blood orange juice (about 9 oranges)
13.5 ounces fresh lemon juice (about 9 lemons)
9 ounces simple syrup
1/4 ounce vanilla extract
1 bottle soda water, more or less to taste
Citrus wheels, for garnish

1. Combine vodka, citrus juices, simply syrup and vanilla in a punch bowl and stir. 
2. Add ice and soda water to taste.

Summer of Love punch recipe

It's Punch + Pitcher week on The Drop.
Every day, we'll share a recipe for a drink to make for a crowd this July 4 weekend.

Our first recipe for Punch + Pitcher Week comes from Cardinal bartender Andrew Wind, who created an incredible punch around Flora, our newest liqueur. Flora is part of our Songbird series of low-proof spirits that are made with botanicals — Flora has hibiscus, elderflower, jasmine and fresh raspberries.

Andrew's punch combines Flora with fresh citrus juices and a little fizz for the perfect daytime drink. We'll timestamp this one at about 1:15pm Saturday. And, can we talk about how pretty it is? A beautiful blush hue, dressed up with some nasturtiums from the garden.  

SUMMER OF LOVE PUNCH

Serves 4

9 ounces Cardinal Spirits Flora liqueur
6 ounces fresh orange juice (about 2.5 oranges)
3 ounces fresh grapefruit juice (about 1/2 of a grapefruit)
6 dashes Angostura bitters
4 ounces club soda
Leftover citrus, for garnish
Edible flowers like nasturtium or orchids, for garnish

1. Combine Flora, orange juice, grapefruit juice and bitters in a pitcher with ice. Stir for 15 seconds.
2. Strain off ice, then top with 4 ounces club soda.
3. Garnish with citrus and edible flowers.

CARDINAL SPIRITS ADDS 40,000 EMPLOYEES

Wednesday was a fun day at the distillery. We hoisted a bee hive full of around 40,000 new employees to the roof, and they are thriving in their new location. Co-founder Adam Quirk's father-in-law Dan Schroeder and uncle-in-law (and Cardinal Spirits investor) Walt Schroeder drove the bees down from their apiary in Fort Wayne. Adam has been a bee enthusiast for a few years after spending time tending hives with the Schroeder brothers on trips to Fort Wayne.

The new hive will provide honey starting in September, which will be used to flavor Cardinal Spirits Honey Vanilla Vodka, as well as some new cocktails in the tasting room.

Video by Chris Kowalczyk

INTRODUCING: FLORA

Imagine what hummingbirds taste when they drink nectar from flowers.

That's the gist of our newest spirit, Flora, which makes its debut on Saturday at the distillery (join the party). It's light and fresh, floral and sweet — in a word, lovely. We'll have it for sale by the bottle, and we'll be serving it in new cocktails.

Flora is our sixth bottled spirit, and the second in our Songbird series of liqueurs, which are made with botanical ingredients. We tested several combos of botanicals before landing on this balanced, beautiful nectar, made with hibiscus, jasmine blossoms, fresh raspberries and elderflower.

See you on Saturday, our little hummingbirds!

Basil + Balm Mojito Recipe

Have you ever used lemon balm in a cocktail? This herb is in the mint family, but it's definitely lemon-y and a stellar aromatic addition to drinks.

This week, we're infusing vodka with lemon balm and basil for a Basil + Balm Mojito, which has this fresh-picked, garden vibe. Can't get your hands on lemon balm? Try lemon thyme, lemon basil or lemongrass instead.  

We'll be making the refreshing, fizzy Basil + Balm Mojito at Mother Hubbard's Cupboard's fifth annual Garden Gala this Saturday. The fundraiser benefits the food pantry, an incredible place that provides free, fresh food and education to low-income folks in Bloomington. The pantry is set up like a small grocery store, and is stocked with seasonal produce, often from the pantry's own community gardens, plus dairy, meat and dry goods. Workshops and classes teach people how to cook, can, garden, bake and more, and there's even a library of kitchen tools and equipment that people can borrow.

Tickets for the Garden Gala are still available, and we hope to see you there! 

BASIL + BALM MOJITO

Makes 1 cocktail 

1 1/2 ounces Cardinal Vodka infused with basil and lemon balm (recipe follows)
3/4 ounce fresh lime juice
1/2 ounce simple syrup
Tonic water
Sprig of lemon balm or basil, for garnish
Lime, for garnish

1. Add the infused vodka, lime juice and simple syrup to a glass with ice. 
2. Top with tonic water and garnish with lemon balm or basil, and lime.

BASIL AND LEMON BALM VODKA

1 big sprig of lemon balm
1 big sprig of basil
1 bottle Cardinal Spirits Vodka

Add lemon balm and basil to the vodka. Infuse at room temperature for three to five days.
 

How to choose between our gins

Now that we distill two gins, you might be asking yourself tough questions, like, "Which gin is for me?" We created this flowchart to help you pick between our American Gin, a floral and citrusy spirit, and our Standard Dry Gin, a London-style spirit which gets its flavor from juniper berries.

3 things to do for dad on Father's Day

How to celebrate your dad, your kids' dad, your grandpa, your uncle who is like your dad,
or any great dad that you know.

 

1. Make him a proper gin martini.

Proper martinis are made with gin, not vodka, and they're stirred, not shaken. We didn't make the rules, but we do make the gin. Two gins, in fact! American Gin, a modern gin with lavender and citrus — and starting Saturday, we'll also have a Standard Dry Gin, which has that classic juniper character. 

Speaking of which ... (now we're totally commandeering our #1 thing to do for dad with #1.1) ... if you're looking for something cool to do together, bring him to the Cardinal Spirits Standard Dry Gin release, happening this Saturday and Sunday at the distillery. He will love it, you will love it, and there's a special deal on bottles. It's what we like to call a win-win-win. Through this weekend, buy one bottle of any spirit at the distillery, and get 25 percent off any second bottle. One for him, one for you.

OK, back to the real #1. 

Proper Gin Martini

Makes 1 cocktail

3/4 ounce dry vermouth
2 1/4 ounces Cardinal Spirits' American Gin or Standard Dry Gin
Green olive, for garnish

1. Chill a cocktail glass ahead of time by filling it with ice or sticking it in the fridge.
2. Add dry vermouth and gin to a mixing glass. Fill glass with ice. 
3. Stir for 30 rotations to chill. Strain into chilled cocktail glass and garnish with an olive.

2. Cook him an amazing piece of fish. 

The entire Internet is telling you to cook a steak for Father's Day, but we know a lot of dads who are avoiding red meat. Find a fish recipe that has an interesting preparation and intriguing flavor, and the dish will feel just as special.

A few of our favorites:

Salmon en Papillote from A Couple Cooks

Snapper Escabeche with Chiles, Garlic and Oregano from Bon Appetit

Whole Fish Roasted in Salt from the Splendid Table

3. Tell him how you feel. 

Send a text, mail a card, write an email or say it to him in person. Be funny or serious, but either way, be genuine. If you can't find the words, start with "I love you" and "thank you" and maybe "my favorite memory of us is..." and go from there. 

For a little inspiration:

How Do You Thank Your Parents?

New Yorker Father's Day Cartoon collection

Excerpts from kids' entries in a Father of the Year essay contest

24 Wonderful Things to Thank Your Dad For

#nailedit: Rose from Oliver Winery

We're on a mission to drink all the good drinks. Let's get going.

We can't survive on spirits alone, so occasionally we drink other things.

Right now, that thing is pink drink. Summer water. You know, rosé.

We can't get enough of the tremendously drinkable Chambourcin Rosé from Oliver Winery in Bloomington, made with chambourcin grapes grown in Oliver's vineyards right here in southern Indiana. Everything about this rosé is really lovely, from its color to its flavor. Dry, but not too dry, fresh, bright and lush, and darker than most others. And affordable! 

It's perfect for day drinking and mighty fine with a cheese and meat board. Lately, evenings have been looking something like this:

You could even use it to mix up fun cocktails like a Rose Spritzer. 

Rosé from France and Oregon seems to get all the love, so we're excited that this top-notch one is made right in our backyard. 

A quick primer on the pink stuff: it's made from red-wine grapes, not a blend of red and white. When the grapes are pressed, the juice and skins mingle just briefly. Because most of a wine's color comes from the skin, the juice ends up pink instead of red. 

Oliver Winery's Chambourcin Rose is fermented in stainless steel tanks. Photo from Oliver Winery.

At Oliver, those grapes are Chambourcin, a French hybrid that also yields a dry red wine for Oliver.

Winemaker Bill Oliver, the president of Oliver Winery, says the chambourcin vines that were planted more than a decade ago at the vineyard have produced seven or eight vintages of rosé, and up to 600 cases annually.

"The inspiration for this came from a leaner, austere rosé made in Oregon," he says. "It's light and berry-like. It's one of my favorite wines."

Ours too, Bill. Ours too. Now, excuse us while we figure out how to make the water dispenser on our refrigerator door flow with that rosé.

Oliver Winery's Chambourcin Rose is made with grapes grown at Oliver Winery's vineyard outside of Bloomington. Photo from Oliver Winery.

Photo from Oliver Winery.

Mint + Coffee cocktail for the weekend

If you've got a forest of mint growing in your backyard right now, you're probably looking for any excuse to use those sprigs. Cardinal bartender Andrew Wind is here to help. Here's his recipe for a refreshing summer drink that calls for a bunch of mint leaves ... you'll love this tasty, unexpected combo of mint, vanilla, coffee liqueur and coffee this weekend. Bottles of our Songbird Coffee Liqueur are sold at the distillery for $25.
 

Up and Attem
 

Makes 1 cocktail

10-12 mint leaves
 2 oz. Songbird coffee liqueur
1/4 oz. vanilla simple syrup (recipe below)
Espresso/cold brew/coffee, to taste

Add mint, coffee liqueur and vanilla simple syrup to shaker and muddle until mint leaves are slightly crushed.

Add ice and shake.

Strain into glass over ice.

Add cold espresso, cold brew, coffee of your choice!

Garnish with fresh mint

Vanilla Simple Syrup

1 cup sugar
1 cup water
1 vanilla bean

Add sugar and water to a pot.

Split vanilla bean down middle, scrape out seeds, add to pot.

Heat mixture over medium heat, stirring occasionally until sugar begins to dissolve and mixture comes to boil, about 10-15 minutes.

Remove from heat and store in glass jar.

3 important questions for Andrew:

What do you like about mint?
It is so versatile. It can freshen up any meal or drink so easily.

Why should someone make this cocktail at home?
It takes no time at all and it is the perfect morning pick-me-up. It's summertime — who says you can't add a little booze in the morning?

If you could be any superhero...
Can I be a villain? Then I'd be Dr. Mischief... you know exactly what you're getting...

Our Rum Diary

Last week we gave you a peek at something bubbling away in our test still...

That's rum, folks! It'll be one of our upcoming bottled spirits for release this summer. Our goal is to make a rum that is great for cocktails but also for sipping on its own. We're leaning toward a Jamaican-style rum with tropical flavors, and we've gotten plenty of direction from our #tikituesday masterminds Chris Resnick and Baylee Pruitt.

Much of the flavor of rum comes from the yeast, so we're spending a lot of time getting that right. Our tiny test still has been running like mad, one gallon of experimental rum at a time.

(Any name suggestions for our test still? Still the One?)

Each test batch produces 50 milliliters of rum — that's 1.7 ounces, or about what you'd use to make a tiki drink. It's veeeery small batch rum at this point.

We started experimenting with five or six foundations, from molasses to cane juice, and now we're playing around with eight yeasts. Yeast wrangler Matt Bochman, a professor at Indiana University, is helping out with that.

We're getting close!