Owned by Penny Chevalley, Tipsy Tin, is a leader in the local wedding and event community. Operating primarily from a fleet of trailers converted into mobile bars, Tipsy Tin is known for their signature garden-to-glass cocktails. By infusing locally grown herbs and botanicals into their cocktails, Penny has crafted a cocktail menu that is truly one of a kind. Here, she shares recipes for some of her most requested fall-inspired libations.
Amarillo Punch
- 1 oz. Malibu coconut rum
- ¾ oz. peach Schnapps
- 1 oz. freshly squeezed orange juice
- 1 oz. pineapple juice
- Splash of grenadine
- Garnish Options: cherries or orange Slices
- Mix rum, peach Schnapps, orange and pineapple Juices in a shaker and fill with ice.
- Shake until the shaker is chilled.
- Strain into a glass filled with ice.
- Drizzle grenadine on top of cocktail, it will float to the bottom.
- Garnish with cherries and orange slices.
Witches Brew
- 2 oz. Empress 1908 Gin
- 1 oz. Blue Curacao
- 1 oz. lemon juice
- Soda water (or lemon lime soda)
- Crushed ice
- Garnish Options: dehydrated blood orange slices
- Fill a highball glass with crushed ice.
- Next, add the Blue Curacao followed by the lemon juice.
- Then add the gin and top with soda.
- Pour all the ingredients gently, especially the soda as otherwise the drink will not layer. If you naturally have a heavy hand, then pour the ingredients over the back of a spoon to help you pour gently.
Apple Cider Old Fashioned
- 2 oz. fresh apple cider (Quality is key.)
- 2 oz. bourbon (or whiskey)
- ½ tsp. brown sugar
- Dash of Angostura bitters
- Garnish options: fresh apple slices, cinnamon sticks, dehydrated orange slices, or Luxardo cherries
- Combine apple cider, brown sugar, and bitters.
- Stir together in a low-ball glass until sugar is dissolved.
- Add ice and bourbon or whiskey.
- Top with garnishes, any combination can be used for a fall twist!
Midnight Margarita
- 2 oz. Mezcal (or Blanco/Silver Tequila)
- 1 oz. pomegranate juice
- 1 oz. lime juice
- 1 oz. agave nectar
- 8-10 fresh blackberries
- 2 sage leaves, torn
- Rim glass with sugar or salt (to your preference) and fill with ice.
- Combine blackberries, sage leaves, agave nectar, and lime juice in cocktail shaker and muddle until blackberries are well smashed.
- Add ice, Mezcal (or tequila) and pomegranate juice to cocktail shaker and shake until cold.
- Strain over glass.
Blackberry Speakeasy
- 1 ½ oz. Bulleit rye whiskey
- 1 ½ oz. lemon juice
- 2 oz. vanilla blackberry & rosemary simple syrup (recipe below)
- In cocktail shaker, add 2 oz of simple syrup, lemon juice and rye whiskey.
- Add ice to the shaker and shake until chilled.
- Strain into a lowball glass with ice sphere or cube.
Vanilla Blackberry & Rosemary Simple Syrup
- 1 c. water
- 1 c. sugar
- 1 ½ c. fresh blackberries
- 2 sprigs fresh rosemary
- 2 tsp. vanilla extract (homemade or store-bought)
- In a small saucepan over medium-high heat, add water, sugar, blackberries, rosemary and vanilla extract.
- Bring to a boil, stirring occasionally and mashing blackberries as you go.
- Once at a boil, reduce heat and simmer for 5-10 minutes, stirring to keep it from burning.
- Place strainer over a heat proof bowl and pour contents of saucepan through.
- Use a rubber spatula to press all the juice out of berries and discard pulp.
- Cover bowl with plastic and place in fridge to cool.
- You can also store it in a swing-top bottle for about a month.
Full Moon-Tini
- 1 ½ oz. gin
- ½ tsp food-grade activated charcoal powder
- 3 oz. pineapple juice
- ¾ oz. lime juice
- soda water
- Decorative Element: Add a large ice sphere for a floating moon effect.
- In a cocktail shaker, add the charcoal powder, pineapple juice and stir until dissolved. (Note: Activated charcoal can affect some medications, so please use with caution. It is okay to leave out and sub for a food grade sparkle dust for a similar effect.)
- Add remaining ingredients except soda water to shaker with ice and shake until chilled and combined.
- Strain into a coupe glass and top with soda water to taste.