On The Rocks With A Twist

. Celebrate the Fourth of July with this beauty.

✨Experience the magic of Whidbey Island Distillery this holiday weekend. Raise your glass and toast to the artistry of spirits that captivate both heart and palate. Cheers to the moments that bring us together and the handcrafted spirits that make them unforgettable. We are open daily from 11:00 am to 5:00 pm for complimentary tastings. We are closed Tuesday, July 4th, to celebrate Independence Day.✨🥂

Come out to . Wine beer music and art

this sounds delicious and you be sure to shop the for fresh ingredients to top this

Strawberry-Rhubarb Southside makes its return! Can you remember last summer? Do you have that vague recollection of ecstasy in a cocktail glass...

Scratch Strawberry Rhubarb Southside

Rhubarb and Strawberries back in season!
Ingredients
* 2 ounce Scratch Martini Style Gin
* 1 ounce Lemon juice
* 1 ounce Strawberry-Rhubarb simple syrup
* 4 leaves Mint leaves 3 in shaker and 1 for garnish

Instructions
* Put ingredients including mint leaves in shaker with ice, shake 10 seconds hard, and serve in a Coupe or Martini glass with mint leaf garnish.�
* To make this syrup you'll need:�1/2 stalk rhubarb - sliced into chunks�1 pint strawberries - de-stemed and sliced�1 cup sugar��Integrate 1 cup of sugar into 1 cup of water over medium heat. Add sliced rhubarb chunks into syrup and bring to a medium-high heat for 20 minutes - making sure to stir frequently throughout this process. Add strawberries, reduce heat to medium-low for another 20 minutes. Remove from heat and let sit for 30-60 minutes, or to taste. Strain rhubarb and strawberries from syrup and use over ice cream!!! The syrup should stay stable in the refrigerator for about 14 days.