Must Be This Tall To Ride

Created by Sarah Karl | Barley Republic | St. Augustine, FL

1.75 oz Marshmallow Fluff-infused Manifest Potato Vodka*

.5 oz Raspberry syrup*

.75 oz Lemon juice

.25 oz Sint Maarten Guavaberry Liqueur

.25 oz Aperol

Blue Curaçao

Giffard Banane du BresiI Banana liqueur

Put all ingredients in tin, shake and strain in a Coupe glass with shaved/pebble ice. Fill atomizer with Blue Curaçao and Banana liqueur and use on top of shaved ice (looks like cotton candy). Mint garnish optional.

*Marshmallow Fluff-infused Manifest Potato Vodka

Take a 16oz jar of Marshmallow Fluff and add to a liter of Manifest Potato Vodka. Let it sit for 24 hours, cheesecloth strain out. Chill and serve!

*Raspberry Syrup

Take a cup of raspberries to a cup of water, bring to a boil, reduce heat, add a cup of sugar, stir, let sugar dissolve and raspberries break down, fine strain/cheesecloth, chill and serve!

The Green Mile

Created by Christopher Shinn | The Volstead | Jacksonville, FL

1.5 oz Manifest Distilling Florida Citrus Vodka

.5 oz Green Chartreuse

2 oz Cold Brewed Matcha

.5 oz Raspberry-Pink Peppercorn Simple Syrup*

.5 oz Lemon juice

Combine all ingredients to a tin, shake and strain into a chilled Coupe.

*Raspberry-Pink Peppercorn Simple Syrup

1 oz Pink Peppercorn

1 cup of Fresh Raspberries

16 oz sugar

In a pan, toast peppercorn and then crush down in a pestle and mortar. Bring 2 cups of water to a boil, add pink peppercorn and raspberries, let steep in water for 30 min. Strain out, add 16 oz of sugar to the Pink Peppercorn-Raspberry water, stir and refrigerate.

Midori Sour-tini, v3.0

Created by Evan Geske | Ponte Vedra Inn & Club | Ponte Vedra, FL

1.5 oz Manifest Distilling Florida Citrus Vodka

1 oz Midori Melon Liqueur

.75 oz Honey syrup

.75 oz Lemon juice

1 Egg white

2 chunks honeydew melon, muddled

2 chunks cantaloupe, muddled

Black Salt

First dry shake, then fill tin with ice and shake. Double strain into a chilled martini glass
Garnish with a sliced cantaloupe and honeydew and top with black salt

The Manifest of John Collins

Created by Evan Geske | Ponte Vedra Inn & Club | Ponte Vedra, FL

2 oz Manifest Distilling Florida Citrus Vodka

.5 oz Lemon juice

.5 oz Orange juice

1 oz Lemon Oleo-Saccharum*

1 Lemon wedge

1 Orange wedge

3 oz Club soda

In a tin, muddle lemons and oranges. Add ingredients. Shake and strain into a Collins glass, Tope with soda water and garnish with an orange zest ribbon.

*Lemon Oleo-Saccharum:

16 oz. superfine sugar

9 lemons

Wash the lemons. Use a vegetable peeler to remove the zest from the lemons, avoiding much of the white pith as possible. Combine sugar with the lemon zest in a bowl. Toss to coat the peels and distribute them evenly through the sugar. Place the mixture in a vacuum bag and, following the manufacturer’s instructions, seal the bag. Let the mixture sit at room temperature for up to 24 hours, or until the sugar is dissolved by lemon oil.

Le Boogie

Created by Christopher Shinn | The Volstead | Jacksonville, FL

1 oz Manifest Distilling Organic Gin

1 oz Sherry

.5 oz Lillet Blanc

.75 oz Lavender Simple Syrup*

.5 oz Lemon Juice

Combine all ingredients in to a tin, add ice, shake and strain into a Coupe. Garnish with lavender petals.

Lavender Simple Syrup*

1/2 cup dried Lavender

2 cups water

Bring 2 cups of water to a boil, steep dried lavender for 30 min and then strain out lavender. Add 16 oz of sugar to lavender water, stir and refrigerate.

Garden Party

Created by Kelley Fitzsimonds | Odd Birds | St. Augustine, FL

2 oz Manifest Distilling Organic Gin

1 oz Lemon juice

.5 oz Honey syrup

.5 oz Skinos Mastiha Liqueur

.25 oz Bigallet Thyme Liqueur

1 English Cucumber

Black Pepper

Muddle 1/2 inch slice of English cucumber. Add all ingredients to a tin and shake with ice. Pour into a double Rocks glass with fresh ice. Sprinkle fresh black pepper on top and garnish with two thin cucumber slices.

15,312 FEET

Created by Chris Ellis | Black Sheep | Jacksonville, FL

.75 oz Manifest Distilling Barreled Gin

.75 oz Fresh squeezed lemon juice

.75 oz Giffard Abricot Du Roussillon

.75 oz Montenegro Amaro Liqueur

1 Egg White

In a tin, combine all ingredients. Add ice, shake & strain into a coupe glass. Garnish with wildflowers and Angostura Bitters. Enjoy!

No Tan Lines

Created by Evan Geske | Ponte Vedra Inn & Club | Ponte Vedra, FL

1.5 oz Manifest Distilling Barreled Gin

.75 oz Patron XO Coffee Liqueur

.5 oz Lime juice

.5 oz Lemon juice

1 oz Vanilla Bean simple syrup*

3 mint leaves

In a tin, muddle 3 mint leaves, add in all ingredients and shake. Strain into a coupe/martini glass over a 1.5 - 2" ice cube. Garnish with an orange twist and mint leaves.

*Vanilla Bean simple syrup: Boil equal parts of 1qt sugar to 1qt boiling water and add 2 vanilla beans.

Country Collins

Created by Evan Geske | Ponte Vedra Inn & Club | Ponte Vedra, FL

2 oz Manifest Distilling Barreled Gin

2 oz Peach jam*

1 oz Lemon juice

.5 oz Honey syrup

4 oz Club Soda

In a tin add all ingredients. Shake and double strain into a Collins glass, top with club soda. Garnish with a sliced peach and fresh thyme.

*Peach Jam recipe:

6 peaches, diced 2 cinnamon sticks, 1C sugar, 2 Tbsp butter, 1/2C caramel (sugar cooked to 305°F, separately), 1/4tsp ground allspice, 1/4tsp ground nutmeg, 2 Meyer lemons, halved 1/8C dried hibiscus flowers, 2oz bourbon (use Manifest Rye), 3Tbsp corn starch.

Boil it all for an hour, remove the lemons and cinnamon sticks, cool in refrigerator overnight.

Modern Manifesto

Created by Paige Hersey | The River Bar | Sea Island, GA

1.5 oz Manifest Distilling Barreled Gin
.5 oz Cocchi Vermouth di Torino
.5 oz Lime Juice
.75 oz Simple Syrup
2 dashes Peychaud's Bitters
2 dashes Rhubarb bitters
Absinthe Rinse

Combine all ingredients in a tin. Shake and strain into a chilled coupe. Garnish with an edible flower.

Shikaka

Created by Cheyenne Dupee | The Volstead | Jacksonville, FL

1 oz Manifest Distilling Rye Whiskey

.5 oz Liminino

.5 oz Godiva White Chocolate Liqueur

.5 oz Lemon-Anise Lillet Blanc

.5 oz Giffard Banane du Brésil

Pinot Noir

Combine all ingredients in a tin, add ice and shake. Strain into a Rocks glass with large cube (2x2 in.) and top with Pinot Noir and garnish with Star Anise.

A Clockwork Urnge

Created by Evan Geske | Ponte Vedra Inn & Club | Ponte Vedra, FL

1 oz Manifest Distilling Rye Whiskey

1 oz Aperol

1 oz Combier L'Orange Liqueur

4 oz Club soda

.25 oz Blood Orange Oleo Saccharum

Combine all ingredients in a mixing glass and stir. Pour into wine glass with ice cubes, top with soda water and sink Blood OrangeOleo Saccharum. Garnish with an orange twist.

Not An Espresso Martini

Created by DEEstilled | Washington, D.C.

1.5 oz Manifest American Single Malt Whiskey
1 oz Cold brew coffee
.5 oz Creme de Cacao a la Vanille
1 [fat] bar spoon Luxardo Cherry juice
A pinch of sea salt

Shake hard for about 10 seconds with a large cube (2x2 in.) This will give it enough frothy texture without diluting it too much with the ice. Strain into an ice cold coupe glass & garnish with a Luxardo cherry.

Ferneting About Life

Created by Grey Miller | Julep | Nocatee, FL

1.5 oz Manifest Distilling Fernet Manifesto

1 oz Pineapple juice

.75 oz Turmeric-Vanilla syrup*

.5 oz Giffard Banane du Bresil Banana liqueur

.5 oz Lime juice

Shake with ice followed by a dry shake. Serve over ice. Serve in Rocks glass with pineapple triangle as garnish.

*Turmeric-Vanilla Syrup recipe:
16 oz water
16 oz raw sugar
1 tbsp black peppercorns
2 tsp vanilla extract
1 tsp ground turmeric powder
Put all ingredients in a pot and simmer until the sugar is fully dissolved. Take off the heat and let simmer for 15 minutes. Pour the syrup through a fine mesh strainer and put in the refrigerator to cool down.

Photos by Nick Hogan