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April is Alcohol Responsibility Month

Posted on by Lela O'Bryant

In 1987, Alcohol Responsibility Month was established to help communities reach out to the public about responsible alcohol consumption and end the stigma associated with alcohol abuse. The Foundation for Advancing Alcohol Responsibility (Responsibility.org) is leading this conversation and highlighting some key ideas this month to celebrate and observe their 30th Anniversary. At Headframe Spirits, while we love a good cocktail, we are acutely aware of the issues surrounding alcohol abuse and its effect on people in our families, our community, and around the world. We absolutely believe it’s our responsibility to continue this conversation and do our part to encourage responsible consumption.

What Does Responsible Consumption Look Like?

The CDC recommends that adults who choose to drink should limit themselves to “2 drinks or less in a day for men or 1 drink or less in a day for women.” This defines a drink as 1.5 ounces of 40% Alcohol by Volume of distilled spirits. For Headframe, this means we choose quality over quantity. We don’t see it as a problem that we are limited by Montana law to serving only two drinks per person per day. It gives us the opportunity to serve up the best cocktail experience possible and show our customers just how special craft spirits can be. We each have our own limits and tolerances. It’s important to know your own limitations and the fact that it’s okay to ask for help.

Montana has one of the highest fatality rates for deaths caused by impaired drivers in the nation. There’s a lot of open road here and the fact that 58% of all vehicle fatalities in 2019 were the result of an impaired driver is saddening. What is encouraging however, is that percentage is down from the previous year, which was 64% during 2018. More people are choosing not to drink and drive, to designate a sober driver, or to plan an alternate ride home. In the Tasting Room, we’re proud to be a part of the Home Safe Program that provides FREE rides to those that request them. It’s as simple as asking a bartender to call you a ride home. It’s one more way we can take care of our customers and ensure they have the best Headframe experience possible. 

Responsibility.org is also working to eliminate underage drinking. This requires early and consistent conversations with children about the dangers of drinking underage. Parents are a crucial influence in this arena both from what they say and the behaviors they model for their children. We love being a family friendly establishment and sharing in your family stories. Our menu features a whole list of options for those who are underage or simply prefer to skip the alcohol. So come share your stories with us, and be prepared to show us your ID.

As we look at the statistics for how alcohol consumption has changed during the pandemic, we see an increase across the board, but particularly among women. Alcohol consumption increased among adults by 14% and among women by 41% over 2019.  This year has been challenging in so many tangible and intangible ways. Stress levels have skyrocketed and we’re all finding ways to cope with the ever changing landscape. Sometimes, those coping mechanisms are not to our highest benefit, or to the benefit of our friends and family. If you or someone you love is struggling with a substance abuse issue, you can call the Montana Department of Health and Human Services help hotline at 406-444-9656. There is also a national addiction hotline at 1-800-662-4357. Help is out there. Please reach out for it. 

Being a part of a community means taking care of each other. That can be as simple as picking up the tab for a round of beverages or giving someone a ride home. It can mean having difficult conversations and being compassionate when someone comes to you with a problem. Our adventures and joys amount to nothing if we can’t share them. This Alcohol Awareness Month we’re encouraging you to take a look at your consumptions and behaviors around alcohol. Make smart choices, talk to your kids, and engage in the conversation. We are certainly stronger together.

Penne Alla High Ore Vodka

Posted on by Lela O'Bryant

This simple and quick pasta dish is not only delicious, but also incredibly versatile. Use it as a main dish or a side dish, add some chicken for additional protein to bump it up a notch. If you’re looking for a low carb option, substitute quinoa for the pasta. Or if you’re not in a pasta mood at all, use this creamy sauce as a pizza sauce and add your favorite toppings. So many options! 


  • 1 28 oz can of San Marzano tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 medium sized yellow onion
  • 3 oz prosciutto diced (optional)
  • 3 cloves of garlic
  • Salt and pepper to taste
  • ½ cup of High Ore Vodka
  • ¼ tsp red pepper flakes, more or less to taste
  • ⅔ cup heavy cream
  • ¼ cup finely shredded parmesan cheese, plus more for serving
  • 1 tbsp oregano
  • ¼ cup chopped fresh basil
  • 14 oz penne pasta, ½ cup of pasta water set to the side


  1. Bring a pot of water to a boil to cook the pasta. Season water with salt.
  2. Heat oil in a large saucepan over medium heat. Add onion and prosciutto, sauté 4-5 minutes until onions are translucent. Add garlic and red pepper flakes and cook until fragrant.
  3. Remove from heat and add mixture into a blender with the San Marzano tomatoes. Blend until smooth (or less if you like a chunky sauce.) Return to pan and medium-low heat. Add the vodka, salt and pepper. Let cook for about 15 minutes (or until strong alcohol scent is cooked off) stirring occasionally. 
  4. Meanwhile cook pasta according to package directions. Reserve pasta water and drain.
  5. Stir cream into sauce and heat through, about 1 minute. Stir in parmesan, basil and oregano. Add pasta water to thin sauce just a bit. (you might not need the full ½ cup)
  6. Add drained pasta to the sauce, toss to coat. Serve garnished with parmesan and basil if desired.

Vodka Sauce Ingredients

Orphan Girl French Toast Bake

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Posted on by Julia Bryant

Happy Holidays!

I’m sure the last thing you want to be doing on Christmas morning is prepping breakfast, am I right? This overnight Orphan Girl french toast casserole takes a whopping 15 minutes to prep, toss the casserole into the fridge, then right into the oven Christmas morning. That’s a winner in my book.

Here’s what you’ll need to make it happen:

1 Cup Orphan Girl Bourbon Cream Liqueur

1 Cup Milk (Alternative milk works too!)

1 Loaf of Unsliced Bread (I used french bread, but brioche, sourdough, or thick Texas Toast bread slices will work too)

8 Eggs

3/4 Cup Sugar

1/2 Cup Heavy Cream

1 tsp Nutmeg (if you have it)

1 1/2 Tb. Cinnamon


Bread pan or 9 x 13 pan (depending on how many people you are feeding)

Baking Sheet

Toppings: Powdered Sugar, Syrup, and Berries

Preheat your oven to 350. Cube your bread into 1 inch x 1 inch sections. I don’t use ends as they can be a little chewy, but feel free to throw them in. On a cookie sheet, spread out your small cubes of bread and put them into the oven to toast lightly. This is a very important part, other wise you will just have a soggy bread loaf in the morning. Toast the bread for a few minutes, until the bread has clearly become dry. Take the bread out of the oven. Turn the oven off. And let your bread cool down.


In a bowl, whisk eggs, sugar, cream, milk, orphan girl, and 1 Tb. of cinnamon (save the rest of the cinnamon for later).  Take your bread and mix it into the bowl of egg mixture. Turning it so every bread cube gets saturated.

Using butter wipe the entire inside of the pan. Do not be shy! You should be able to see a nice thick glaze of butter, trust me it’s what makes it crisp up on the edges and taste amazing. put half of your bread mixture into the pan, then sprinkle your remaining cinnamon and nutmeg on to the top. Continue filling the pan with the bread mixture.

Cover your casserole and set it in the fridge overnight!

The next morning while making your coffee, preheat the oven to 350 and pop that baby in for 45minutes – 1 hour. The top should be a nice golden brown.

Let your french toast cool down (makes slicing much easier), then dust with powdered sugar and serve with berries and syrup Mmmmm… Pairs perfectly with a cup of warm coffee and a nudge, or two, of Orphan Girl. Cheers to you and yours!

Dirty Girl Swiss Meringue Cookies

Posted on by Julia Bryant

These light, fluffy, and crisp cookies are beautiful and taste just like a Headframe Spirits’ Dirty Girl cocktail, with the perfect balance of Orphan Girl Bourbon Cream Liqueur and Root Beer. Enjoy something new this holiday.

Once you master this recipe the possibilities are endless. Dirty Girl Meringue pie, Orphan Girl Meringue Frosting… Mmmmm.

Here is what you’ll need:

2 tsp. Orphan Girl Bourbon Cream Liqueur

1/2 tsp. Root Beer Extract

1/2 tsp. Cream of Tartar

1 Cup of Granulated Sugar

4 Egg Whites

pinch of Salt

Kitchen Aid or Hand-mixer

Whisk attachment

Rubber Spatula

Handheld Whisk

Piping Bag and Star Tip

2 Baking Sheets

Parchment Paper or Silicone Baking Mat

Double boiler or use Kitchen Aid Bowl in a large boiling pot of water (this is the fastest way)


These cookies are surprisingly easy to make, but they are quite particular, so follow the directions exactly. Start by preheating the oven to 220.

Fill a large pot half way up with water, make sure your kitchen aid bowl fits into the pot without spilling… Bring the pot of water to a boil, then turn the heat down to medium. You can also use a double boiler, but it is much easier and less messy to just use your kitchen aid bowl.

In a clean and dry bowl place the egg whites, sugar, cream of tartar, and pinch of salt. Using your handheld whisk quickly combine the ingredients, then place the bowl into your pot of lightly boiling water. You will need to whisk constantly while the bowl is over the heat, so nothing cooks too much, be sure to also scrap the sides with your whisk. The purpose of heating the mixture is to melt the sugar and warm the eggs. The whole process will take less than a minute. Continue to check the temp of your mixture. Once warm to the touch (or 160 degrees) the mixture is done. Remove from the water and immediately place on your Kitchen Aid fitted with a whisk attachment.

Using your rubber spatula, scrap the sides of your bowl then turn on the kitchen aid and mix on high for 3 minutes. You will see the mixture begin to fluff-up and turn white. Scrap the side of your mixture again, then whisk for another 3 minutes. If you are doing this by hand, it may take longer.

While your meringue is finishing up in the Kitchen Aid, get your Star Tip fitted onto your Piping Bag. You can purchase these the grocery store in the baking aisle, they are usually disposable, and work just fine.

Your meringue should be forming stiff peaks. To be sure the mixture is ready, take your whisk attachment off the mixer and turn it upside down. The meringue should stick straight up off the whisk like a stiff dollop. If it does not do that, continue to whisk the meringue for an additional 1-2 minutes or until you get that stiff consistency.

Flavoring your meringue: This is a super important step to pay attention to. Take your bowl off the mixer and put your flavoring, in this case Orphan Girl and Root Beer flavoring, into the bowl. DO NOT MIX! Using your rubber spatula gently fold the mixture until the flavoring incorporates. The extract you use cannot be oil based. The oil will deflate your meringue.

Taste test. Make sure you have enough flavor.

Using your rubber spatula, fill your piping bag. On the baking sheet place the silicone mat or parchment paper down. Begin piping on dollops of your meringue. They can be quite close together as the meringue doesn’t expand during baking. If you are new to piping, you want to push any air out of the tip before you start, then holding the piping bag tightly, you will squeeze about 1/2 inch above the baking sheet, then do a slight swoop motion and pull directly up which creates that iconic tip of the meringue cookie. You can also place a lollipop stick onto a small dot of meringue on your baking sheet and pipe designs directly onto the stick to create a fun meringue pop.

Once you have piped all your meringue out. Place both baking sheets directly into the oven and let them bake for 45 minutes. DO NOT OPEN THE OVEN. No checking on these guys as the change in temp could alter the meringue. Once the 45 minutes is up, turn off the oven and LEAVE THE COOKIES IN THE OVEN for 2 hours. You can eat them immediately after they have sat in the oven for 2 hours or over the next 2 weeks.

Cheers, and Happy Holidays!


Orphan Girl Dirt Cake

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Posted on by Julia Bryant

Feeling a little nostalgic? These BOOzy jars are the perfect Halloween treat. They may make you think back to your childhood, but they are definitely a treat for 21 and over. Feel free to add creepy, crawly gummies to really make them come to life.

Here’s what you’ll need: (Makes 6 – 8oz Jars)

3  shots of Orphan Girl Bourbon Cream Liqueur

12 Oreo Cookies (Just the regular. I know, I like double stuffed too.)

1.5 Cup Heavy Cream

4 Tb. Unsweetened Cocoa Powder

3.5 Tb. Powdered Sugar

Devil’s Food Cake

– 3 eggs, oil (I replace the 1/2 cup of oil with a full stick of melted butter – tastes way better), and water for cake mix.

8 oz  Canning Jars with Lids – or you can make a giant trifle (just double the mousse recipe)

Step 1: Make your cake. Just follow the directions on the box. Pour your cake batter into a oiled cookie sheet or silicone pad covered sheet. Cake will cook a lot faster since it is so thin – roughly 15 minutes. Continue to check by poking the cake with a fork, when the fork comes out clean, it is done. Let the cake cool.

Step 2: Orphan Girl Mousse. In a large bowl, whip 1.5 cups of chilled heavy cream and 4 Tb. of cocoa powder (stir it together first or else the powder will explode everywhere).  I recommend using a kitchen aid or electric whisk, but if you are looking for an arm workout by hand will work too. Whip until the cream forms soft peaks, then add 3.5 Tb. of powdered sugar – if you like it sweeter you can add more. Whip mixture until stiff peaks form and it takes on a mousse-like texture. Finally add your Orphan Girl and whip it one last time briefly. Be sure to taste it at this point – if it needs more Orphan Girl, cause you like it extra boozy, add it and whip it together again. Place mousse, covered, in the fridge.

Step 3: Oreos. In a large sealable bag, add your 12 Oreos. Now, you can take the time to remove the cream from each cookie if you’d like, but I personally don’t have the patience for that. Throw all your cookies in the bag and hammer them, throw them around the room, stomp on them if you wish… whatever crushes your cookies up with do.

Step 4: Assembly. Now that you have all your goods ready, it’s time to assembly them into the jars. Using the top of the jar like a cookie cutter, cut your cake into small circles. Use one circle of cake on the bottom of each jar, then place your Orphan Girl Mousse and Oreo crumble on top, continue this pattern until your jars are filled. Top your dessert off with something creepy, since it is Halloween, after-all.

The best part of using the jars is you can easily gift them. I heard Boo Buckets are all the rage this year, and I feel like a nice neighborly gesture would be a BOO-zy Bucket or two this Halloween.


Vanilla Peach and Whiskey Jam

Posted on by Lela O'Bryant

Here’s another peachy delight! It’s peach season, and this recipe is a great way to zip up your peach jam. It was shared with us by Jennifer Koste Norman. She altered it from a recipe on food.com. Thank you Jennifer!

  • 5 1/2 cups sugar
  • 6 cups fresh peaches
  • 2 Tbsp lemon juice
  • 1 3/4 oz pectin
  • 3 Tbsp Kelley Single Malt
  • 1 tsp vanilla extract

Peel, pit and chop peaches into small pieces. In a saucepan, combine peaches with lemon juice and pectin. Cook on high heat while stirring constantly to keep from scorching. Cook for about 5 minutes or until at a full rolling boil. Add in sugar and bring back to boil. Boil for 1 minute while continuing to stir. Remove from heat and add vanilla extract and Kelley Single Malt.
Skim off any foam that has collected on top.
Ladle peach mixture into hot sterilized jars, seal with warmed lids and process in a boiling bath for 5 minutes.

Spread on toast, biscuits, pancakes or anything that strikes your fancy.


Peanut Butter Orphan Girl Banana Popsicles

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Posted on by Lela O'Bryant
Hot days call for cool treats. This decadent boozy frozen goody will chase away the heat wave and leave you with a smile on your face.

Peanut Butter Orphan Girl Banana Popsicles

Recipe adapted by Lela O’Bryant
  • 3 large bananas
  • 1/2 cup peanut butter
  • 1/2 cup milk (or your favorite non-dairy milk alternative)
  • 1/2 cup Orphan Girl Bourbon Cream
  • 3 Tbsp maple syrup (plus more to taste)
  • 1 tsp vanilla extract
Add all ingredients to a high-speed blender. Blend until smooth (45-60 seconds). Add more maple syrup if desired.
Pour mixture into popsicle molds. Be sure to leave space for the liquid to expand when it freezes. Place in freezer for at least 6 hours. Best if left overnight since the Orphan Girl takes longer to solidify.
Pop out of molds and enjoy!
Shake these popsicles up with some fun variations: Change out the peanut butter for your favorite nut butter, add some cinnamon, cocoa powder, coffee or chocolate chips.
Note: If you don’t have popsicle molds, pour the mixture into a freezer safe container, freeze and scoop out like ice cream. Add a scoop to root beer for a Dirty Girl Float!
**This recipe is for those 21+ years of age

Whiskey Peaches

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Posted on by Lela O'Bryant

recipe by Laura Goldberg Gregory

This delicious recipe was created by a fan that recently picked up a bottle of Kelley Single Malt while on vacation. Thank you Laura, for graciously sharing this recipe with us. We’ll be running out to get a box of peaches to try this one, how bout you?

These beautiful canned peaches get their extra flavor from brown sugar and Kelley Single Malt Whiskey!


  1. 16 pint jars with bands and lids
  2. two large bowls
  3. 1 canning pot with a rack
  4. 1 large pot for blanching the peaches
  5. Ingredients:
  6. 12 lbs. ripe freestone peaches
  7. 1/2 cup lemon juice
  8. 2 cups granulated sugar
  9. 2 cups brown sugar
  10. 7 cups water, plus water for boiling
  11. 4 cups Headframe Spirits Kelley Single Malt Whiskey


  2. Sterilize the jars.
  3. Place the lids in a small saucepan, cover them with water, and bring the water to a simmer over low heat.
  4. Set up a water bath, and bring water to a boil.
  6. Bring a large pot of water to a boil.
  7. Cut each peach in half and remove the pit.
  8. Fill two large bowls half full with ice water and 1/4 cup of lemon juice and set aside.
  9. Working in batches, blanch the peach halves in the boiling water. After 60 seconds, remove the peaches with a slotted spoon and place them in the ice water.
  10. Once all of the peaches are blanched, peel them and return them to the lemon water.
  12. Wash out the pot you used to blanch the peaches, then add the granulated sugar, brown sugar and 8 cups of water. Bring to a simmer over medium heat.
  13. Meanwhile, pack the peaches into the jars, cut sides down.
  14. Pour 1/4 cup Kelley Single Malt Whiskey into each jar. 
  15. Ladle the hot syrup into each jar leaving 1/2 to 1/4 inch headspace at the top of each jar.
  16. Wipe the rims clean with a damp paper towel. Top with a hot lid and a band.
  17. Process in a boiling water bath for 20 minutes.
  18. Remove jars using tongs and place on a towel-lined jelly roll pan or countertop to cool.
  19. Over the next several hours you’ll hear a “ping” as the lids go concave signaling a secure seal.
  20. If the lids do not go concave, refrigerate the jar and use it first.


Speculator Whiskey Apple Pie

Posted on by Courtney

Speculator Whiskey Apple Pie

Recipe by Julia Bryant Barrantes

We posted this recipe for Thanksgiving a while back and thought we’d bust it out again for Pi Day. Celebrate your favorite irrational number with a little Speculator Whiskey baked into a delicious Apple Pie. It is every bit as good as it sounds.

Here’s what you’ll need:
2 9-inch crusts (homemade or boxed)
1/3 Cup Speculator Rye Whiskey
7 Green Apples
¼ Cup Sugar
½ Cup Light Brown Sugar
½ Cup Salted Butter
2 Tb. Flour
¼ tsp. Vanilla
¼ tsp. Nutmeg
1 tsp. Cinnamon
Pie Pan

Preheat oven to 350. Peel all the apples then slice them alternating between thin and thick slices – make sure to remove the core and seeds. In a large pot over medium-high heat, add butter, sugar, brown sugar, vanilla, nutmeg, and cinnamon and combine until mixture looks like a liquid caramel. Add Speculator Whiskey and sliced apples. Cook until the mixture begins to boil then add flour. If the filling needs to be thickened further add another tablespoon of flour.

Place one pie crust into the pie pan and add your apple mixture, then put your second crust on top and pinch the sides together. If you are feeling extra festive you can use a small cookie cutter and cut a decoration into your pie crust before placing it on top. We added small round details to give the pie a snowflake look. Have some fun with it!

Place your pie in the oven until the crust is golden brown. Since the filling is already cooked you are just waiting for the crust to get perfect – 20 minutes or so should do. Let your pie cool on a wire rack and serve warm topped with French Vanilla ice cream and if you are really feeling extravagant drizzle on our Speculator Whiskey Caramel. MMMmmmmmm… nothing compares.

Speculator Whiskey Caramel:
1 C. Light Brown Sugar
2 shots Speculator Rye Whiskey
3/4 C. Heavy Cream
In a medium saucepan mix sugar and Whiskey on high heat until sugar starts to lightly brown. Stir the sugar consistently with caution – it is very hot. Remove from heat and immediately whisk in 1/2 to 3/4 C of the Heavy Cream. Whisk until well incorporated and allow to cool slightly before drizzling it onto your piece of pie.

**This treat is for those 21 and older.

Happy Birthday Headframe Fudge

Posted on by Julia Bryant


Celebrate our 2nd leap birthday in the most festive way, with sprinkles and Orphan Girl!

We have upgraded cake batter fudge with our Orphan Girl Bourbon Cream Liqueur and topped it with oodles of sprinkles. If you are a fan of funfetti, this is the treat for you! Best part, it takes 10 minutes to make.


Here’s what you’ll need:

1/4 c. Orphan Girl Bourbon Cream Liqueur

14oz (one bag) of White Chocolate Chips

3/4 c. White Cake Mix

3 Tb. Salted Butter

16 oz (1 can) Sweetened Condensed Milk

Festive Birthday Sprinkles

Line an 8X8 or 8X6 pan with parchment paper.

In a Medium saucepan, heat condensed milk, white chocolate chips, and butter until completely melted. Once melted pull pan from the stove and add cake mix and Orphan Girl, stir until the lumps are gone. Finally add 2-3 Tb of sprinkles and quickly stir the mixture and pour it into your lined pan.

Immediately top the fudge with sprinkles and place in the fridge overnight. Serve sliced, with chilled Orphan Girl and a birthday candle (why not!).

Cheers to 2 wonderful leap years together!

This birthday treat is for 21 and over. 

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