Ritual Recipes - Holystone Distilling Cocktails

Ritual Recipes - Holystone Distilling Cocktails

These recipes will have you planning a special occasion on a Wednesday evening just to have a reason to sip this goodness. You can find Holystone Distilling products at the Park City Swede Alley liquor store & at other Utah liquor locations. We hope you enjoy!



2 oz Holystone Distilling Perla Vodka 

1/4 C Coconut Milk

1.5 Tbsp of our Drinking Chocolate  (we love our Belize single origin Drinking Chocolate for this recipe)

1/2 oz Yellow Chartreuse 

1/2 oz Coffee Simple Syrup

8 Drops Black Walnut Bitters 

Beer Float 

 Shake all ingredients with ice except beer. Fine strain into martini glass. Float beer and top with coconut foam and plenty of fresh air. Wander as you sip. 

 Note:  mix drinking chocolate with a bit of hot water to melt before adding to shaker. 

 Coffee Simple Syrup: 1 c coffee + 1 cup sugar. Bring to a boil and cover to allow the steep. 




We are obsessed with this cocktail. Made with our lightly roasted Cacao Nibs to create a decadent raspberry syrup & garnished with our Après Bar. We never thought to use a bar piece to garnish a cocktail, so clever! This recipe uses Holystone Perla Vodka & Cerulea Gin, fresh lemon juice, soda water, & of course the raspberry cacao nib syrup. 


1 oz Holystone Perla Vodka

1/2 oz Holystone Cerulea Gin

3/4 oz Raspberry Cacao Nib Syrup made with our lightly roasted Cacao Nibs (recipe below)

3/4 oz Fresh Lemon Juice

Top with soda water 

Ritual Chocolate Aprés Bar



In a cocktail shaker, combine all ingredients except the soda water and shake with ice until chilled. Strain into an elaborately romantic glass of your choice filled with ice. Top with soda water and garnish with a shard of our Aprés Chocolate and dust with dehydrated raspberry dust. 



Makes about 10 oz of syrup 


2 C Raspberries (fresh or frozen)

1 C Sugar 

1 C Water 

6 TB Ritual Chocolate Cacao Nibs

1 Vanilla Bean (scaped) or 1 tsp Vanilla Extract 


In a saucepan, combine raspberries, water, sugar, and cacao nibs and heat over med-low.

 Allow to simmer on low for 10-15 minutes, stirring regularly and muddling raspberries against the side of the saucepan.  

 Add vanilla and stir for 1 minute. 

 Remove from heat and allow to cool. 

Keeps in the fridge for up to 2 weeks.



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