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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. 

BEHIND THE BAR: JAKE CIFUENTES

Erica Sagon

Bartenders hear our stories all the time. So let's hear theirs for a change. This is Behind the Bar: interviews with bartenders over a drink (or two). The series starts with Cardinal's own barman Jake Cifuentes. 
— by Kajal Singh

What spirit should people drink more of?
Definitely the White Oak Whiskey (from Cardinal). Whiskey drinkers get a little scared away by the unaged aspect and the fact that it’s clear. But it’s good on its own.
 
What’s your favorite cocktail at Cardinal Spirits?
My favorite drink to make is the Cardinal Sling. But I’m a coffee guy, so my favorite to drink is the Café a l’Orange.
 
What’s your story?
I’ve been bartending for about eight months. I’m a good friend of Cardinal’s general manager (Logan Hunter) and he used to be the head bartender at Uptown. I got drinks from him and watched him bartend for about two and a half years. He’s the one that really got me into bartending.
  
What made you want to join Cardinal?
I liked that it was doing something that isn’t really being done right now. I really liked the vibe. The people that were involved and started it up, seemed really nice and very genuine. And wanted to make a good product and do business the right way, so it’s something I wanted to be a part of.

What’s your magical hangover cure?
My magical hangover cure is bananas and bacon. I love bacon. Works every time.
 
What was your first cocktail?
I didn’t drink until after I finished college. So, I feel like I appreciate spirits a little more. But, my first cocktail was one of Logan’s specialties at the last bar he worked at. It’s called The Smoked Libertine. It’s whiskey based. There are a lot of nuances to it. My favorite part is that he dropped an eighth of an ounce of scotch in it and lined the glass with it. Scotch gave it this heat, this smoky flavor.
 
Where's your favorite place to drink, besides Cardinal?
It’s a toss up between Uptown and The Bishop. Which is really funny because they are both very different. I like Uptown because it’s quieter, so I can write. But then sometimes, I like to go to the Bishop because it’s loud all around me – yet I feel like I have a little bubble around me so I can do my own thing.
 
What’s the best piece of advice that you’ve received?
Well, one of my best friends is the quasi Buddhist literary guy. He would always tell me: “Unlearn everything that you’ve learned, so that you can learn that you know nothing.” So basically, don’t get caught up in your own prideful bullshit. My best piece of advice to give is to realize that nothing is as bad as it seems.
 
If you could do anything besides bartending, what would that be?
International aid. Long term, that’s what I plan on doing. I’m not sure exactly what I want to do related to international aid, that’s what I am trying to figure out. I have Latin American heritage, so I’d like to work down there. Meet people who are doing work and see what it’s like and what I’d like. I know there’s water, education, hygiene, policy, social justice and all that. I know I want to help. I haven’t really figured out a medium for that yet.

Would you ever write a book?
Maybe. I’ve actually been working on a screenplay for about four years. I’m a big fan of well-executed romantic comedies, like Elizabethtown. I’ve always thought we have all these movies coming out in Hollywood that are about love and people finding the one. If we’re lucky, we all have that experience once. But for 99.9% of the population, it takes a couple times to get there. Those stories never get told. 

My screenplay is about this guy going through a breakup and coming to realize his own agency. I’ve done it in my life and I know other people do it too; they put so much into a relationship, their identity is that other person. So when that’s gone, they don’t have anything left. So it’s sort of that process of realization. The symbol that I use throughout the screenplay is writing. The main character is a writer, but he is so devastated that he can’t write. He realizes that he is wasting all this time on an idea and construction that he built up in his head. It’s kind of him walking through that process. In the end, he isn’t doing what he loves and wasting all of this time on a construct. I was walking through the same thing at the time I started writing the screenplay.
 
If you had to have a drink with anybody dead or alive, who would it be?
Oh man, that’s tough. Probably Che Guevara.



CRAFTPACK, VOL. 15

Erica Sagon

Links that make you go Hmm...

We have some incredible cocktail classes coming up at the distillery: Gin, Whiskey, and Tiki.

"Booze in everything," and other food trends for 2016 predicted by grandparents.

Indianapolis employers that have bars right in their offices

Teas that make you forget all about coffee

How to make drinks with crème de cacao and not regret it

 



MILK PUNCH RECIPE

Erica Sagon

Don't be fooled by the jingle-jangle tunes and Christmas glass in this video — this Milk Punch recipe is as solid for a January weekend as it was during the holidays.

Our smooth Single Malt Whiskey is right at home in this creamy cocktail, which is gently sweetened with apple butter. 

MILK PUNCH

By Baylee Pruitt of Cardinal Spirits

Makes 1 cocktail

1 ounce Cardinal Spirits Tiki Rum
1 ounce Cardinal Spirits Single Malt Whiskey
1 ounce half-and-half
3/4 ounce unsweetened apple butter
1 dash aromatic bitters
Nutmeg, for garnish

Combine all ingredients in a shaker with ice. Shake vigorously, then strain into a rocks glass with ice. Garnish with freshly grated nutmeg.



WINTER IN THE TROPICS RECIPE

Erica Sagon

Do your tastebuds need a little vacation from holiday drinks? We thought so. Winter in the Tropics is quite the pleasant rum punch, and a refreshing switcheroo from those holiday flavors like cranberry and cinnamon. The recipe calls for blood oranges, which are coming into season, and freshly squeezing them is definitely worthwhile (though you can substitute bottled juice, like Italian Volcano brand). 

This punch was created by Cardinal Spirits bartender Chris Resnick, who is the master of Tiki Tuesdays at the distillery. (Chris' Winter in the Tropics recipe was featured in Nuvo during the holidays!)

 

WINTER IN THE TROPICS
 

By Chris Resnick of Cardinal Spirits

Serves about 12

1 bottle Cardinal Spirits Tiki Rum
1 bottle Italian Volcano blood orange juice (or 22 ounces fresh squeezed blood orange juice)
8.5 ounces lemon juice
8.5 ounces vanilla syrup (recipe follows)
20 dashes Angostura bitters
Lemon and blood orange wheels, for garnish
Freshly grated nutmeg, for garnish

Combine ingredients in a punch bowl with a large block of ice. Garnish with lemon wheels, blood orange wheels and freshly grated nutmeg.

For the vanilla syrup: In a saucepan over medium heat, combine 1 cup turbinado sugar, ½ cup water and 1 teaspoon vanilla extract. Simmer until sugar has dissolved. Cool before using. Store in refrigerator.

 

 

 

 

 

 



DINNER AT THE DISTILLERY

Erica Sagon

We are teaming up with the fantastic local caterer Plated Table to host a one-of-a-kind dinner party on Monday, Jan. 25, at the distillery, and we'd love for you to be there.

This farm-to-table, four-course dinner will be prepared and served by Kelsey Smith of Plated Table. Kelsey will make each dish with produce hand-selected by local farmers (Kelsey happens to be the market master of the Bloomington Winter Farmers Market, so she's got connections), and perfectly paired with an exclusive Cardinal Spirits cocktail. The private dinner will be held in the distilling room of Cardinal Spirits.

Reservations are required and seating is limited to keep the dinner intimate: Purchase tickets here



CRAFTPACK, VOL. 14

Erica Sagon

Links that make you go Hmmm.

Imbibe's roundup of riffs on milk punch includes our terrific Nocino Milk Punch, created by Cardinal Spirits bartender Chris Resnick. (Yay!)

No More Personal Margarita Pitchers, and Other Drinking Resolutions from professional drinkers.

Did you get one of these in your stocking, and will you actually use it? (Or is it just cute?)

Craft beer is great and all, but we kind of loved seeing those old-school, short-neck Miller Lite steinies at parties during the holidays. 

To bookmark for next year: Our essential holiday cocktail recipes



OUR BEST HOLIDAY COCKTAIL RECIPES

Erica Sagon

Hot or cold. A punch for a crowd or one cocktail at a time. We've got you covered.
These are the merriest cocktails around. 





RED RYDER RECIPE

Erica Sagon

Looking for a holiday cocktail that's not over-the-top with its holiday flavors? We know exactly what you mean. A drink doesn't have to have crushed peppermint rimming the glass to be festive. The Red Ryder nails it. Spiced cranberry syrup and a fresh rosemary sprig, which gets shaken with the other ingredients, gives this tiki-ish cocktail its holiday spin. It's what Santa drinks when he's on the beach and misses home.

Serving suggestion: Sip it while you're watching "A Christmas Story."

RED RYDER

By Baylee Pruitt

2 ounces Cardinal Spirits Tiki Rum
1 ounce fresh pineapple juice
1/2 ounce fresh lime juice
1/2 ounce spiced cranberry syrup
2 dashes aromatic bitters
Rosemary sprig
Cranberries and rosemary sprig, for garnish

Combine all ingredients, except for garnish, in a shaker with ice. Shake vigorously, then strain into a coupe glass. Garnish with cranberries and rosemary sprig. 

*For the spiced cranberry simple syrup: In a saucepan over medium heat, combine 1 cup cranberry juice, 1 cup sugar, 5 allspice berries, 5 cloves and 2 cinnamon sticks. Simmer for five minutes. Let cool completely and strain before using.



HONEY BUZZ RECIPE

Erica Sagon

Honey, vanilla, coffee, cinnamon ... hello, holidays! This festive cocktail makes winter nights merrier — sip it while you're waiting for the cookie dough to chill, online shopping or addressing Christmas cards.

HONEY BUZZ

By Jake Cifuentes

1.5 ounces Cardinal Spirits Honey Vanilla Vodka
1/2 ounce Cardinal Spirits Songbird Craft Coffee Liqueur
1/4 ounce simple syrup
2 dashes cinnamon bitters
Lemon wheel and cloves, for garnish

Combine ingredients in a shaker with ice. Shake vigorously, then strain into a coupe glass. Garnish with a clove-studded lemon wheel.



CRAFTPACK, VOL. 13

Erica Sagon

Ever wonder how our Songbird Craft Coffee Liqueur is made? Edible Indy breaks it down.

2 stellar punches for holiday gatherings. 

Icicle the cat saved by Smirnoff vodka after accidentally ingesting anti-freeze.

We interviewed one of our Holiday Gift Boxes, and yes, it is just as ridiculous as it sounds.

Atlas Obscura shines the light on a Bloomington building you've probably seen a million times.