SORGITO (made in the fashion of a mojito)
2 oz Sorgrhum White
1.5 oz Simple syrup
Juice of 1 lime
8 mint leaves
Seltzer Water

Use a highball or any 12-16 oz glass
Muddle the mint and simple syrup first, then squeeze the juice of one lime, leaving the lime quarters in the drink.
Pour 2 oz. of sorgrhum over the top
Add a handful of ice
Fill the rest of the glass with seltzer and stir.
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AMISH DAQUIRI
2 oz Sorgrhum Dark
1.5 oz fresh lime juice
1 oz simple syrup
spalsh of Citronge

Pour all ingredients into an ice filled shaker, shake hard, serve neat in a martini glass with a lime wheel.
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SORGRHUM SOUR
1.5 ounces Sorgrhum White
1 ounce simple syrup
3/4 ounce fresh-squeezed lemon or lime juice
1 ounce egg white
Several dashes of Angostura Bitters.

Combine all ingredients sans bitters in a silver shaker. Shake hard. Strain and top the froth with several dashes of the bitters. Serve.
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RHUMSPRINGA (made in the fashion of a Caipirinha)
1/2 lime quartered
1 ounce simple syrup
2 ounces Sorgrhum White

Muddle the lime and simple syrup together in the bottom of a shaker. Add ice and Sorgrhum white to the shaker. Shake hard. Pour everything into a rocks glass. Serve with a piece of sorghum stalk (if you have it!)
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EAST MEETS MIDWEST COOLER
1.5 oz Sorgrhum White
1 oz Domaine de Canton ginger liqueur
0.5 oz dry vermouth
Squeeze lemon juice

Shake well with ice, strain into chilled cocktail glass, garnish with lemon twist.
This delicious cocktail is best on a warm day. If you enjoy sweeter cocktails, it also works well substituting Lillet Blanc for the vermouth.

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WHITE MANHATTAN
1 1/2 ounces Sorgrhum white
1/2 ounce blanc vermouth (Dolin)
1/2 ounce Benedictine
3 dashes orange bitters

Combine ingredients in a shaker and fill with ice. Stir well until chilled, about 30 seconds. Strain into chilled cocktail glass.
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ULTIMATE PINA COLADA
6 ounces Coco Lopez Cream of Coconut
6 Ounces pineapple juice
4 1/2 ounces Sorgrhum Dark Rum
3 cup of ice

Mix in blender until smooth, top with cherry and pineapple slice.