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St. Patrick’s Day Contest


Posted on by Julia Bryant

We are hosting a HUGE CONTEST for the entire month of February.

Winner gets the ultimate Butte St. Patrick’s Day Experience: $50 in Uptown Butte Bucks, 2 – 2018 Headframe Spirits St. Patrick’s Day T-Shirts, 2 Drink tokens for our Tasting Room, and a swag bag stuffed with Headframe Gear and Prizes. Ohhh Ya!

To Enter: Share your Headframe Sightings by posting your photos on Instagram, Facebook or Twitter with #HeadframeSightings… multiple photos are encouraged! That’s it!

Winner will be chosen at random and announced March 1st so you can plan your epic Butte weekend.

St. Patrick’s Day is a Big Damn Deal in Butte America; We want to make it even BIGGER. 

Ready, Set, Go! 
Sláinte!

Sweet & Spicy Whisky Meatballs


Posted on by Julia Bryant

SWEET & SPICY WHISKY MEATBALLS

It’s Game Day! This recipe will be a touchdown at any party, and it’s so easy to make. 

Here’s what you’ll need: 
1/2 C. Acquisition Canadian Whisky
1 Package of Frozen Meatballs (24 oz.) 
1 C. Honey BBQ Sauce – We Used Sweet Baby Rays!
2 Tb. Siracha Sauce
2 Tb. Onion Powder or Dehydrated Onion
1/2 C. Brown Sugar
Slow Cooker

Put all your ingredients into the slow cooker, stir, and cook on high for 2 hours.
See, easiest appetizer ever!

Serve with sriracha sauce for some extra heat, a few stalks of celery and a shot, or two, of our Acquisition Canadian Whisky.
Cheers!

Speculator Whiskey Apple Pie


Posted on by Julia Bryant

SPECULATOR WHISKEY APPLE PIE

We cranked this Thanksgiving staple up a notch, or two, with our Speculator Rye Whiskey and let me tell you, 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 something festive into your pie crust before placing it on top. We added small round detail 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.

Recipe by Julia Bryant.

#HeadframeSpirits #BakingWithBooze #Whiskey#Thanksgiving2017 #SpikeIt

Pumpkin Latte Bread Pudding


Posted on by Julia Bryant

PUMPKIN LATTE BREAD PUDDING

Serve up a little slice of Fall with our play on a Pumpkin Spice Latte spiked, of course, with Headframe Spirits! Garnish with our Orphan Girl Whipped Cream and Neversweat Bourbon Caramel. Mmmm…

This is an extremely easy recipe that you can customize to any flavor once you have the basic batter down. Thank you, Chef Mike Garcia fromCavallo Point: The Lodge for this delicious, boozy dessert.

-Here’s what you’ll need-
1/4 C. Neversweat Bourbon Whiskey
1 Loaf of Brioche Bread or Texas Toast,
crusts trimmed, cut into 1-inch cubes
4 Eggs
1 C. Pumpkin Puree
2 C. Milk
2 Shots of Espresso or Kahlua
(Not a fan of coffee, add 1/2 C. more Milk)
3/4 C. Heavy Cream
2 T. Vanilla
1/4 Maple Syrup
3/4 Brown Sugar
1/2 C. Sugar
1/2 tsp. Nutmeg
1 T. Cinnamon
1/2 C. Soft Butter

Preheat oven to 350.
In the oven, lightly toast the bread cubes. Whip eggs with cream, pumpkin puree, Bourbon, cinnamon, nutmeg, brown sugar, milk, sugar, maple syrup, vanilla, espresso/Kahlua, and a pinch of salt.
Lay bread cubes in the cream mixture and soak for at least 1 hour. Coat the loaf pan with the butter, place inside the larger baking dish. Fill the larger baking dish with water until it reaches about halfway up the sides of the loaf pan.
Cover both pan and dish with foil and bake until the center of the pudding is stiff, about 1-1/2 hours. Remove from oven and let rest for about 1 hour.
Cut into 8 equal pieces and serve with Neversweat Bourbon Caramel and Orphan Girl Whipped Cream. Enjoy!

Orphan Girl Whipped Cream:
1/4 Cup Orphan Girl Bourbon Cream Liqueur
1 Cup Heavy Cream
2 Tb. Sugar
*Whip until cream makes stiff peaks.

Neversweat Bourbon Caramel:
1 C. Sugar
2 shots Neversweat Bourbon Whiskey
3/4 C. Heavy Cream

In a medium saucepan mix sugar and bourbon 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. depending on consistency desired. More cream will make the caramel more pliable.

#HeadframeSpirits #OrphanGirl#NeversweatBourbonWhiskey #Recipes #Winter#Halloween #October

Speculator Pineapple Upside-Down Cake


Posted on by Julia Bryant

SPECULATOR PINEAPPLE UPSIDE-DOWN CAKE

We’ve kicked this classic recipe up a notch with the addition of our Speculator Rye Whiskey. With hints of cinnamon, honey, and notes of macadamia nut, banana, and raisin our whiskey will add the perfect Fall flavor to this end of summer cake.
#SpikeIt with Headframe Spirits!

– Here’s What You’ll Need –
Speculator Caramel:
Nonstick spray
1 1/2 cups brown sugar
1/2 cup unsalted butter, cut into pieces
1/4 cup Speculator Rye Whiskey

Cake:
1 medium pineapple or 1 can of pineapple, sliced
Box of yellow cake
3 eggs (or what is called for in your recipe)
1/3 cup oil (or what is called for in your recipe)
1 1/3 cup water (or what is called for in your recipe)
¼ cup pineapple juice
2 teaspoons vanilla extract
1 small jar of maraschino cherries

*A 10-inch-diameter cake pan or 8 x 11 cake pan

For the Caramel:
Preheat oven to 350. Coat cake pan with nonstick spray. Cook brown sugar and butter in a small deep saucepan over medium heat, whisking occasionally until mixture is bubbling and sugar is completely dissolved. Boil, whisking occasionally, until caramel darkens, thickens, emulsifies, and pulls away from sides of the pan, about 3 minutes.
Remove from heat and whisk in Speculator Whiskey (mixture will bubble vigorously). Return caramel to a boil; cook for 1 minute. Pour caramel into prepared cake pan and swirl pan until bottom is completely covered. Let cool completely before proceeding (caramel will harden).
If you are using a fresh pineapple, make sure to cut all the brown eyes off. Also, with both fresh and canned, be sure to dry off the pineapple. Arrange pineapple rings on top of caramel in cake pan without overlapping. Place one cherry on the inside of each of the pineapple rings.

For the Cake:
Pour cake batter over the caramel mixture. Bake cake until a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack. Be sure to let the cake cool in pan for 30 minutes. Run a sharp knife around sides of pan to loosen cake; tap the bottom of the pan and invert cake onto a large plate.

Serve warm with a scoop of vanilla bean ice cream. Mmmmmm… Enjoy!

Catch of the Day!


Posted on by Courtney

There is nothing quite like roasting fresh fish over an open fire pit. Change up your campfire meals and BBQ dinners with our Catch of the Day, fresh salmon poached in a foil pouch with our High Ore Vodka. 

 

Here’s what you need:

7 oz fresh Salmon

High Ore Vodka

Shaved Fennel

Garlic

Lemon 

Butter

Dill

Tarragon

Salt & Pepper

 

Pick a 7 oz. salmon fillet (skin-on preferred). Place on large foil sheet skin side down. Add shaved fennel, 1 smashed garlic clove, 1 slice of lemon, tablespoon butter, 1 shot of High Ore Vodka, sprigs of dill and tarragon, salt and pepper. Fold foil over the cress then fold in the ends so it resembles a pouch. Place on hot grill or hot fire coals cress up so the skin of salmon is at the bottom of the pouch. Cook for 12- 15 minutes. Open pouch and serve on a cedar plank with grilled marinated potatoes (olive oil, garlic, dill, lemon) and grilled asparagus.

Orphan Girl S’MORE


Posted on by Julia Bryant

Hello, Happy Campers!

For those heading out on a July 4th weekend camping trip, here’s a treat we know you’ll love. The S’morphan Girl combines our two favorite parts of camping: S’mores and Orphan Girl Bourbon Cream Liqueur. The best part, it’s so easy to make. 

All you need is Graham Crackers, Chocolate, Marshmallows, and Orphan Girl. See, so easy!

Roast your mallow ’til it’s nice and toasty and immediately dunk it into 4 oz. of Orphan Girl – double dipping is completely allowed! Sandwich your now boozy marshmallow between your chocolate and cracker. Mmmmm…. and enjoy!

#HeadframeSpirits #SpikeIt #OrphanGirl #MTSpirits#BoozyRecipes #Smores #July4thWeekend

Watermelon High Ore Salad


Posted on by Courtney

Summer is finally here and with July 4th weekend right around the corner, nothing soothes the heat like watermelon! We’ve kicked your typical watermelon salad up a notch with our High Ore mix. This is a crowd pleaser, 21- and up, and will definitely be the talk of any BBQ. 

Here’s what you need:

1/2 a large watermelon cut into cubes

1/2 – 2/3 cup of fresh squeezed orange juice

1/2 cup of High Ore Vodka

1 cup of Feta Cheese

1/4 cup of chopped or whole fresh Mint

1 pinch of kosher salt

 

Cut watermelon in half then cube and put into a bowl.

Juice orange and add High Ore Vodka in a separate bowl.  Pour High Ore Vodka and juice mixture over watermelon, mix, sprinkle a pinch of salt, mix, then add mint and feta cheese last, do not over mix. 

Add more mint or salt to taste.

Cover and refrigerate for at least an hour then serve. MMMmmmm… Enjoy!

Top 10 Headframe Gifts to Buy for Father’s Day


Posted on by Courtney

It’s that time of year again. Time to celebrate that man in your life who has helped you become who you are today. Whether it’s searching for a gift for your Dad, your Grandfather, your Step Father, your Uncle, your Husband, Brother or friend; any chance to give a little “thanks” is a reason to celebrate.

Now, comes the fun part; what do you get the man who has everything? No worries, Headframers, we’ve got your back. Here are the Top 10 Headframe Gifts to Buy for Father’s Day. See we told you we’d make it easy.  

1. Whiskey Stones

Nothing quite says I like my Whiskey “On the Rocks” like these whiskey stones.

2.  Speculator Rye Whiskey

Newly released, our Speculator Rye Whiskey is the perfect treat for dear old Dad to have a relaxing Father’s Day Weekend.

3. Barrel Aging Kit

If he’s a DIY’er, he’ll love this!

4. Butte America Shirts 

Show a little Butte pride with one of our Butte America shirts or check out all the new styles we have in the tasting room.

5. Morning Glory Coffee

The best gift for the new Dad in your life, especially the sleepless ones…  For an extra umpfh pair with a “World’s Best Dad” mug. Tears of joy!

6. Dirty Girl Pint Glass

Seriously though, who doesn’t love a dirty girl…

7. Copper Mugs

Nothing like sippin’ on an ice-cold mule while fishing off the dock. Can you see it…? Mmmmm…

8. Tap Er Light Vinyl by Nick Spear

For those Woodstock Pops, show them a little nostalgia with this vinyl record by Nick Spear.

9. Vintage Spirits Book

We’ve all got the Master Gardener type in the family, am I, right? This is the perfect book for the botanist-loving Dad who enjoys a festive cocktail made right from his garden.

10. Flask

Festival season is just around the corner… enough said.

 

 

Headframe Spirits wishes you a Happy Father’s Day Weekend!

Anselmo Grilled Shrimp


Posted on by Courtney

 

It’s the start of a nice long Memorial Day Weekend and what you need is something extra special to put on your grill. These Anselmo Lemon Shrimp Skewers are the perfect light kabob for any party and will go great with that Anselmo Cocktail you were planning on serving (wink-wink). Not a fan of shrimp? No prob. Replace the Shrimp with Chicken or Pork. If you are a vegetarian we’ve still got you covered, marinate Tofu or Portobello mushrooms. Mmmmm… it’s all good. 

So, here’s what you need:

1lb. of Shrimp

Green Bell Peppers

Mushrooms

Water soaked kabobs or metal skewers

1 lemon

 

Marinade Ingredients:

3/4 cup Anselmo Gin 

1/4 cup plus 2 tablespoons honey 

4 medium garlic cloves, crushed 

1 1/2 tablespoons chopped thyme 

1 lemon, thinly sliced 

 

Marinade Shrimp for 2 hours in the refrigerator. Start adding shrimp, roughly chopped mushrooms, and chunks of green bell peppers in any order to your skewers.

Heat grill to Medium heat. Place kabobs onto the grill and continue to turn until shrimp flesh is white and opaque (about 3 minutes per side). If you are really looking to impress your guests, cut a full lemon in half and grill the exposed fruit until it has some grill marks. Wahlah! You’ve got the hit for any party.

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When you're in Butte swing by the Distillery and introduce yourself. We love getting to know the folks who share our passion. Cheers, John & Courtney.

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