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COCKTAILS +

From simple to sublime…welcome to a collection of cocktails & more made with the most versatile whiskey in the world.

Our revolutionary distillation process with all natural ingredients creates a remarkably versatile spirit which is becoming the “go to” choice of bartenders to make exciting and award winning drinks. From Margaritas to Bloody Mary’s to Mules and Mojitos…enjoy hundreds of popular cocktails with our unaged “clearic” style whiskey, our traditional aged whiskey or our hotter than hell Sinamon whiskey!

We are confident that if you choose to be different and out of the ordinary, you will find Weppon Whiskey to be truly amazing!

Weppon Chocolate Martini sent in by Attilio’s

1 oz Weppon Whiskey

2 oz Irish Cream

1/2 oz of Kahlua

MIx ingredients in shaker filled with ice. Drizzle chocolate sauce inside a martini glass. Strain and pour mix into glass. Garnish with a candy cane. Happy Holidays!

Weppon & Cola - For those who want to get their feet wet.

1 oz Weppon Whiskey

Cola

Pour Weppon Whiskey over ice in old-fashioned (rocks) or Collins glass. Fill remaining with cola, diet cola, root beer or Dr. Pepper. Garnish with your choice of lemon, lime or cherries.

Weppon Whiskey Balls sent in by Jennifer A. (Baldwinsville, NY)

½ C Weppon Whiskey (no it is not the same with any other whiskey)

1 Box Vanilla Wafers (ground fine)

2 Tbsp Cocoa Powder

2 C Pecans (chopped)

1 C Powdered Sugar (sifted)

4 Tbsp Karo Syrup (light)

2 Tbsp Granulated Sugar

Place vanilla wafers in food processor and grind until very fine. Do the same with the pecans. Combine the vanilla wafers and pecans with sifted powdered sugar and cocoa. Add karo syrup and WEPPON Whiskey. Mix thoroughly. Shape into balls. Roll in granulated sugar.

Store in an airtight container – does not need to be refrigerated

Berried Weppon - sent in by Attilio’s

1 oz Weppon Whiskey (clearic style)

2 strawberries (sliced into quarters)

1 oz fresh lemon juice

3/4 oz simple syrup

3/4 oz unsweetened iced tea

Mint leaves to garnish

Add strawberries and lemon into a mixing glass. Gently muddle. Add Weppon and syrup. Fill the glass with ice. Shake to chill. Strain into glass with fresh ice. Top off with unsweetened iced tea. Garnish.

Red Ryder sent in by PressRoom Pub

1 oz Weppon Whiskey (clearic style)

½ can Red Bull (sugar-free works too)

Cranberry Juice

Pour ingredients over ice in pint glass or mason jar. Add a splash of cranberry juice. Garnish with your choice of strawberries, cherries or lime.

Weppon Julep - And they’re off! Works as a Mojito too!

2 oz Weppon Whiskey

Fresh Mint leaves

1 oz Simple Syrup

Pour simple syrup into Highball or Collins glass. Add mint leaves and muddle together (crushing leaves to release oils). Fill glass with crushed ice. Pour Weppon Whiskey over ice. Shake ingredients together. Garnish with a fresh mint leaf. Option: use a dash of Angostura bitters for a little extra kick.

Weppon Bloody Mary - Sundays will never be the same! A couple awards out on this!

1 oz Weppon Whiskey (clearic style)

Bloody Mary Mix - your own or from a bottle.

Pour Weppon and Bloody Mary mix over ice. Shake well and garnish with whatever you desire!

White Weppon - Great take on the classic White Russian

1 oz Weppon Whiskey

2 oz Coffee Liquer

Top off with Fresh Cream

Add ingredients to rocks glass filled with ice. Can be either stirred or shaken and returned back to glass. Delicious!

Weppon Mule

1 oz Weppon Whiskey (clearic style)

4 - 6 oz Ginger Beer

1/2 lime

Pour Weppon Whiskey over crushed ice in copper mug. Fill with ginger beer. Squeeze lime into drink and stir. Garnish with lime wedge and mint leaf.

How about dessert? Weppon Affogato

1 oz Weppon Whiskey

Scoops of Vanilla Ice Cream (or your favorite kind)

Espresso or dark roasted coffee

Pour Weppon Whiskey in wide mouth glass. Add a couple scoops of ice cream. Pour in espresso and enjoy! You can try this with flavored coffees and tons of ice cream flavors. Cent’anni!

Wargarita! sent in by A Mano

1 oz Weppon Whiskey (clearic style)

½ oz Triple Sec

½ oz fresh squeezed lime juice

½ oz fresh squeezed lemon juice

Splash of Orange Juice

Pour ingredients over ice. Shake vigorously. Salt half the rim of rocks glass filled with ice. Strain mix into glass. Garnish with lime wedge.

White Tea

1 oz Weppon Whiskey (clearic style)

½ oz Peach Schnapps

Splash of Sour Mix

Pour ingedients over ice. Shake vigorously. Strain mix into shot glass.

Hamptons Iced Tea

3 oz of Weppon

3/4 oz Fresh Lemon Juice

Cola

Pour Weppon and lemon juice over ice in Collins or Pint glass. Fill remaining with Cola. Stir. Garnish with a lemon wedge. Hang on for a wild ride!

Weppon Pumpkin Martini - the comfort of fall!

1 oz Weppon

1 oz Irish Cream Liquer

1 oz Pumpkin Flavored Liquer

Mix in shaker with ice. into glass. Coat rim of martini glass with sugar-cinnamon-nutmeg mix. Strain mix into glass. Relax next to an outdoor fireplace surrounded by fallen autumn colored leaves!

Weppon Mojito Cheesecake - a summer hit!2 ½ oz Weppon Whiskey (just over a 1/4 cup)2 C crushed vanilla wafers1/4 cup melted butter3 pkgs (8oz each) softened cream cheese1 C granulated sugar1 Tbsp grated lime peel2 Tbsp fresh lime juice3 eggs1 C (½ pint) whipping cream3 Tbsp powdered sugar2 Tbsp finely chopped mint1Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix vanilla wafers and butter. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.2Meanwhile, in large bowl, beat cream cheese, granulated sugar, 1/4 cup Weppon Whiskey, the lime peel and lime juice with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Pour filling over crust.3Bake at 300°F 55 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.4To serve, run small spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat 2 tsp of Weppon Whiskey, whipped cream, powdered sugar and mint with electric mixer on high speed until soft peaks form. Spread whipped cream mix around outside edge of cheescake. Garnish with fresh mint sprig and sliced limes, if desired. Cover; refrigerate any remaining cheesecake.

Weppon Mojito Cheesecake - a summer hit!

2 ½ oz Weppon Whiskey (just over a 1/4 cup)

2 C crushed vanilla wafers

1/4 cup melted butter

3 pkgs (8oz each) softened cream cheese

1 C granulated sugar

1 Tbsp grated lime peel

2 Tbsp fresh lime juice

3 eggs

1 C (½ pint) whipping cream

3 Tbsp powdered sugar

2 Tbsp finely chopped mint

1

Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix vanilla wafers and butter. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

2

Meanwhile, in large bowl, beat cream cheese, granulated sugar, 1/4 cup Weppon Whiskey, the lime peel and lime juice with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Pour filling over crust.

3

Bake at 300°F 55 to 65 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.

4

To serve, run small spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat 2 tsp of Weppon Whiskey, whipped cream, powdered sugar and mint with electric mixer on high speed until soft peaks form. Spread whipped cream mix around outside edge of cheescake. Garnish with fresh mint sprig and sliced limes, if desired. Cover; refrigerate any remaining cheesecake.

Arma Paloma - a tropical delight!

1 ½ oz Weppon Whiskey

½ oz fresh lime juice

2 oz fresh grapefruit juice

Club Soda (you can sub in grapefruit soda in place of the fresh grapefruit juice and club soda)

Coarse Salt

Fill a shaker with ice. Add Weppon Whiskey and juices. Shake vigorously. Strain and pour into ice filled Rocks or Collins Glass with salted rim. Fill remaining with Club Soda. Garnish with a lime wedge.

Wepponade - Summer’s here!

1 oz Weppon (clearic style)

1 oz Triple Sec

1 1/2 oz Lemon Juice

Lemon-Lime Soda

Pour Weppon, Triple Sec and Lemon Juice over ice in old-fashioned (rocks), Collins or Pint glass. Fill remaining with Lemon Lime Soda. Garnish with your choice of lemon, lime or mint sprig.

Arma Pina Colada - the beach is calling!

1 oz Weppon

3 oz pineapple juice

1½ oz coconut cream

Mix in blender with crushed ice. Pour into glass. Garnish with pineapple, cherry or both. Sit back and enjoy the sun!

Weppon Apple Cinnamon Crumb Cake - all year dessert!4 oz (½ cup) Weppon Whiskey½ cup Milk1 cup Oil1 cup Sugar3 cups Flour3 tsp Baking Powder½ tsp Salt1 ½ cup Brown Sugar2 tsp cinnamon½ cup Melted Butter3 Apples peeled and finely slicedTo make it, begin by mixing the oil, eggs, vanilla and milk together. In a separate bowl, combine the dry ingredients – sugar, flour, baking powder and salt. Combine the wet and dry ingredients and blend until smooth. Set aside.Then you will make your streusel/brown sugar topping by combining the brown sugar and cinnamon.Pour half the batter into a greased 9×13 pan. Sprinkle on half the streusel. Add sliced apples. Top with remaining batter and then sprinkle on the rest of the streusel. Drizzle with melted margarine/butter.Bake at 350 degrees for approx 40 mins…and enjoy!

Weppon Apple Cinnamon Crumb Cake - all year dessert!

4 oz (½ cup) Weppon Whiskey

½ cup Milk

1 cup Oil

1 cup Sugar

3 cups Flour

3 tsp Baking Powder

½ tsp Salt

1 ½ cup Brown Sugar

2 tsp cinnamon

½ cup Melted Butter

3 Apples peeled and finely sliced

To make it, begin by mixing the oil, eggs, vanilla and milk together. In a separate bowl, combine the dry ingredients – sugar, flour, baking powder and salt. Combine the wet and dry ingredients and blend until smooth. Set aside.

Then you will make your streusel/brown sugar topping by combining the brown sugar and cinnamon.

Pour half the batter into a greased 9×13 pan. Sprinkle on half the streusel. Add sliced apples. Top with remaining batter and then sprinkle on the rest of the streusel. Drizzle with melted margarine/butter.

Bake at 350 degrees for approx 40 mins…and enjoy!

Weppon Cinamel Cheesecake - Cin-fully good!Crust:4 cups Cinnamon Toast Crunch™ cereal1/4cup unsalted butter, melted3tablespoons sugarDash of saltFilling:4 packages (8 oz each) cream cheese, softened3/4 cup sugar3 whole eggs1 egg yolk1/2 cup Weppon Whiskey1/2 cup sour cream1/2 teaspoon ground cinnamonDash of saltSour Cream Topping:1 1/4 cups sour cream 1/4 cup Weppon Whiskey1/4 cup sugar1Heat oven to 350°F.2In food processor, crush cereal to fine crumbs. Pulse in remaining Crust ingredients. Press in bottom (and part way up side if you want) of 9-inch springform pan. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 325° F.3When crust is cool, wrap bottom of pan with heavy-duty foil, making sure it goes up the sides a few inches. Wrap pan one or two more times with foil.4In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in 3/4 cup sugar, followed by eggs, one at a time, and egg yolk, beating well and scraping bowl after each addition. With mixer on low, beat in remaining Filling ingredients until smooth. Scrape mixture into foil-wrapped pan; place pan in high-sided roasting pan. Place in oven; create a water bath by carefully pouring a few cups of water into roasting pan--enough to go up sides of cheesecake pan a bit, but not as high as the foil.5Bake about 1 hour 45 minutes or until cheesecake is golden on top with a little wiggle in center. Turn off oven; leave cheesecake in oven 1 hour. Cheesecake will fall slightly (but should still have a flat top). Remove from oven; place on rack while you make Sour Cream Topping.6Heat oven to 350° F again. In small bowl, beat Sour Cream Topping ingredients until smooth. Spread evenly over top of cheesecake; place in heated oven 10 minutes. Remove from oven, back on rack to cool 1 hour. Remove foil from pan; refrigerate cheesecake at least 4 hours before serving. To remove cheesecake from springform pan, wrap sides of pan with towel dampened with hot water until towel is cool. Loosen side of springform.7Drizzle Caramel Sauce over entire cheesecake once cooled or over individual slices. Add milk chocolate, dark chocolate or white chocolate drizzle, if desired.

Weppon Cinamel Cheesecake - Cin-fully good!

Crust:

4 cups Cinnamon Toast Crunch™ cereal

1/4cup unsalted butter, melted

3tablespoons sugar

Dash of salt

Filling:

4 packages (8 oz each) cream cheese, softened

3/4 cup sugar

3 whole eggs

1 egg yolk

1/2 cup Weppon Whiskey

1/2 cup sour cream

1/2 teaspoon ground cinnamon

Dash of salt

Sour Cream Topping:

1 1/4 cups sour cream

1/4 cup Weppon Whiskey

1/4 cup sugar

1

Heat oven to 350°F.

2

In food processor, crush cereal to fine crumbs. Pulse in remaining Crust ingredients. Press in bottom (and part way up side if you want) of 9-inch springform pan. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 325° F.

3

When crust is cool, wrap bottom of pan with heavy-duty foil, making sure it goes up the sides a few inches. Wrap pan one or two more times with foil.

4

In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in 3/4 cup sugar, followed by eggs, one at a time, and egg yolk, beating well and scraping bowl after each addition. With mixer on low, beat in remaining Filling ingredients until smooth. Scrape mixture into foil-wrapped pan; place pan in high-sided roasting pan. Place in oven; create a water bath by carefully pouring a few cups of water into roasting pan--enough to go up sides of cheesecake pan a bit, but not as high as the foil.

5

Bake about 1 hour 45 minutes or until cheesecake is golden on top with a little wiggle in center. Turn off oven; leave cheesecake in oven 1 hour. Cheesecake will fall slightly (but should still have a flat top). Remove from oven; place on rack while you make Sour Cream Topping.

6

Heat oven to 350° F again. In small bowl, beat Sour Cream Topping ingredients until smooth. Spread evenly over top of cheesecake; place in heated oven 10 minutes. Remove from oven, back on rack to cool 1 hour. Remove foil from pan; refrigerate cheesecake at least 4 hours before serving. To remove cheesecake from springform pan, wrap sides of pan with towel dampened with hot water until towel is cool. Loosen side of springform.

7

Drizzle Caramel Sauce over entire cheesecake once cooled or over individual slices. Add milk chocolate, dark chocolate or white chocolate drizzle, if desired.

 

Weppon & Seven - Be a Boss

1 oz Weppon Whiskey (clearic style or aged)

Seven Up (Lemon-Lime Soda)

Pour Weppon Whiskey over ice in old-fashioned (rocks) or Collins glass. Fill remaining with Seven Up or Lemon Lime Soda. Garnish with your choice of lemon, lime or cherries.

Morning Napalm - kick start your day at the beach!

Sent in by Dave Thomas

1 oz Weppon (clearic style)

1½ Cranberry Juice

Seltzer water

Fill pint glass with ice. Pour in cranberry juice first, then Weppon and top with seltzer. Garnish with a lime. Sit back and enjoy the sun!

Weppon Citronnier - A refreshing summer cocktail!1 ½ oz Weppon Whiskey1/2 Fresh Lemonade1/2 Club SodaPinch one mint leaf to expose oils. Add to glass filled with ice. Add Weppon Whiskey and Lemonade. Shake vigorously. Strain and pour into Rocks or Collins Glass with ice. Fill remaining with Club Soda. Garnish with mint leaf and blueberries, raspberries, or whatever keeps the summer feeling alive!

Weppon Citronnier - A refreshing summer cocktail!

1 ½ oz Weppon Whiskey (clearic style)

1/2 Fresh Lemonade

1/2 Club Soda

Pinch one mint leaf to expose oils. Add to glass filled with ice. Add Weppon Whiskey and Lemonade. Shake vigorously. Strain and pour into Rocks or Collins Glass with ice. Fill remaining with Club Soda. Garnish with mint leaf and blueberries, raspberries, or whatever keeps the summer feeling alive!

Weppon Sinamon No Egg Nog

Weppon Sinamon NO Egg Nog - An untraditional Holiday treat!

½ to 1½ cups Weppon Sinamon

5 cups whole milk

1 pkg (3.4oz) vanilla instant pudding mix

1/4 cup white sugar

1/4 cup brown sugar

1/2 tsp nutmeg

1/4 tsp allspice

Blend 2 cups milk, sugar, pudding mix, nutmeg and allspice in a blender on medium-high speed until smooth; pour into a pitcher. Stir Weppon Sinamon and remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving. Garnish rim with brown sugar.