Bug Hill Farm Drink Recipes

Kir Royale

  • 1-2 tablespoons BHF Kiss of Cassis - Black Currant Cordial
  • 6 ounces White wine or Champagne
  • Champagne flute or white wine glass

You can either pour the Black Currant Cordial into the wine glass and add the Champagne or wine (this results in an even mixture) or pour the wine first and then add the Black Currant Cordial, which results in the pretty effect of color separation. Try it both ways! The ratio of Black Currant Cordial to Champagne or wine depends on personal preference.

Bug Hill Sour

  • 1/2 ounces BHF Kiss of Cassis - Black Currant Cordial
  • 1/2 ounces simple syrup
  • Juice of 1/2 lemon
  • 3 ounces Tanquary Gin

Mix in a cocktail shaker over ice; shake 5 times and strain into chilled cocktail glasses.

Red Russian       Serves 1

  •  3/4 oz vodka 
  • 3/4 oz kahlua
  • 3-5oz whole milk
  • 1 oz BHF Kiss of Cassis - Black Currant Cordial 

Decadently delicious. So rich, you could call it dessert!

Black Currant Martini

Serves 2

  • 3 Parts Vodka
  • 1 Part BHF Kiss of Cassis - Black Currant Cordial
  • 1.5 Parts Pineapple Juice

Black Daiquiri                        Serves 1

  • 1 1/2 oz rum
  • 1 1/2 oz BHF Kiss of Cassis - Black Currant Cordial
  • 1 oz lime juice
  • ice
  • Add all ingredients to a shaker. Strain, then pour.

Black Currantini

Chilled vodka and a splash of BHF Kiss of Cassis - Black Currant Cordial.

Black Currant Cosmo

Use your favorite Cosmopolitan recipe and replace the pomegranate juice with Kiss of Cassis - Black Currant Cordial

Kiss Spritzer                                      Serves 1

  • 4-5 ounces dry Prosecco or other sparkling white wine
  • 1 ounce BHF Kiss of Cassis - Black Currant Cordial 
  • Club soda

Kir Breton

Splash BHF Kiss of Cassis - Black Currant Cordial into hard cider (or just fresh apple cider) to taste — a traditional use in Brittany and Normandy.

Currant Vodka Spritzer

  • 1 shot vodka
  • 1 shot BHF Kiss of Cassis - Black Currant Cordial 

     Mix in club soda with a squeeze of Meyer lemon.

Hot Toddy with a twist.

  • 6 oz boiling water
  • 1 ½ ounces whiskey (or Brandy or Rum)
  • 1 - 2 TBSP BHF Kiss of Cassis - Black Currant Cordial
  • 1-2 teaspoons honey, to taste
  • 2 to 3 teaspoons lemon juice, to taste
  • 1 lemon round (or an apple slice)
  • 1 tea bag (optional)
  • 1 cinnamon stick for garnish. (Substitute ginger or clove. For a real treat, combine cinnamon, ginger, clove, plus a sliver of lemon peel with the water and let it simmer before adding the rest of the ingredients. Superb for a cold winter evening!)  

Pour the hot water into a mug. If using tea bag, steep for suggested time. Add the whiskey, cordial, honey and lemon juice. Stir until the honey has disappeared into the hot water. Taste, and adjust to your liking. Garnish with a lemon round and cinnamon stick. Enjoy!

Winter Bliss

  •   1-2 ounces BHF Kiss if Cassis - Blackcurrant Cordial
  •   1 1/2 ounces dark rum
  •   4-6 ounces boiling water

This is sure to hit the spot after a cold winter day.

Hot chocolate Kiss

Add 1 oz of BHF Kiss of Cassis - Black Currant Cordial to a steamy mug of rich dark hot chocolate. This is extraordinarily divine! 

  • 1/3 cup BHF Kiss of Cassis - Black Currant Cordial
  • 1/3 cup lemon juice
  • 1/3 cup McGillicuddy's lemon schnapps
  • 1/4 cup  honey
  • 1/4 cup spiced rum, to taste

Slowly fill thermos with boiling water and stir.  Serve while still hot.

Andee's Currant Winter Tonic 2.0

  • 1 ounce BHF Kiss of Cassis - Black Currant Cordial
  • 6 ounces Club Soda
  • 1/2 package of Emergen-C (lemon-lime flavor seems best)

Kids love this as it acts somewhat like a purple volcano! (Best to put a plate or bowl under the glass while mixing.) Make at home or enjoy the original at Elmer's (our neighbors in Ashfield)!

Elmer's Currant Emergency

Currant Winter Tonic

  • Hot water
  • Lemon juice
  • Extra honey and BHF Kiss of Cassis -Black Currant Cordial

Great for a cold — black currants are high in antioxidants and vitamin C!

Raspberry Shrub-tail         serves 2

  • 2 oz BHF Raspberry Shrub
  • 1 oz Cointreau
  • 4 oz vodka
  • 4 oz club soda
  • *lime rounds for garnish

To make the cocktails: Fill a cocktail shaker with ice and add the shrub, orange liqueur and vodka. Shake well and strain into a stemmed flute or martini glass. Top with club soda and garnish with a lime wheel.

Bramble Gin-up

  • 1- 2 ounces BHF Brambleberry Shrub (adjust based on your taste preference)
  • 1 ounce dry gin (or alcohol of your choice)
  • 4-5 ounces seltzer
  • ice cubes
  • mint sprigs, for garnish

Fill a glass part way with ice cubes. Using a cocktail shaker, combine the gin and shrub and shake well. Pour over the ice and top with seltzer. Stir and garnish with fresh mint sprigs.

Black and Blue Beauty

  • 3/4 oz BHF Black and Blue Shrub
  • 1 1/2 oz  Berkshire Mountain Distillers Ethereal Gin
  • 3/4 oz lime juice
  • Top with club soda


The Hannah Margarita

  • 1/2 - 3/4 oz BHF Strawberry Shrub
  • 2 oz Tequila
  • 1 oz Cointreau
  • 1 oz lime juice

Rub the rim of the glass with the lime slice to make the salt stick to it. Shake the other ingredients with ice, then carefully pour into the glass (taking care not to dislodge any salt). Garnish and serve over ice.

Fall Classic

  • 1/2 oz BHF Spiced Pear Shrub
  • 1 1/2 oz Bourbon
  • 6 oz Cider
  • A dash off Amaro (optional)
  • Cinnamon Stick (optional)

This is delicious hot or cold!

Winter Warmer:

  • 1 oz. BHF Spiced Pear shrub
  • 2 oz. bourbon or rum
  •  slice of lemon
  • 4 oz. warm water

Guaranteed to make a for a warmer winter

Minty Julep

  • 1/2 part Raspberry Mint Shrub
  • 2 parts Bourbon
  • Water, ice and fresh mint leaves for garnish

......and your off to the races!

Ra Rheum Margarita

  • 1 part Rhubarb Rush
  • 1 part Lime
  • 1 part Triple sec
  • 2 parts Tequila

Mix ingredients and enjoy straight, on the rocks, or blended with ice.


Sip Rhubarb Rush chilled or on the rocks for a light and refreshing after-dinner digestif.


Rhubarb Rush in sparkling mineral water for a refreshing spritzer

Harbor Punch

Created by Joy Flanagan

  • 1 part Basil Hayden's Bourbon
  • 1/2 part Bug Hill Farm Gooseberry-Rhubarb Shrub
  • 1/4 part manzanilla sherry
  • 1/4 part chilled black tea
  • Lemon

Beet Mojito

Serves 4

  • 4 tablespoon The Beet Goes On puree
  • 6 ounces light rum
  • 8-12 mint sprigs, broken apart
  • 6 tablespoon fresh lime juice
  • 4 tablespoon sugar
  • Ice
  • Club Soda
  • 4 thin slices of lime

In a pitcher, add sugar and 8 sprigs of mint, and crush until mint is well-bruised. Mix in lime juice, rum, and beet puree, and stir well. Divide evenly between 4  glasses, fill with ice, and top off with club soda. Garnish each glass with a sprig of mint and a slice of lime, and enjoy!

Elderflower Cucumber Muddle

Makes 1 Drink

  • 1 ounce Bug Hill Farm's Elderflower Power
  • 1 ounce white or silver Tequila
  • 4 Cucumber slices
  • 1/2 ounce Agave Syrup
  • 1/4 ounce Lime Juice
  • 1 teaspoon Orange Bitters

In a Boston shaker cocktail glass, muddle four cucumber slices. Add Elderflower Power, tequila, agave syrup, lime juice, and orange bitters to cocktail shaker with ice. Shake well. Strain into a highball glass over ice.