Move over ice-cold beer, pizza has a new friend. We chose some of the most commonly ordered pizza and paired each one with a cocktail. You are welcome.
Billie Keithley, Breckenridge Distillery Liquid Chef, teamed up with Breckenridge local pizza-tier Hellraiser Pizza to combine his favorite pizza ingredients with her “if it’s edible, I can make a cocktail out of it” mentality to create what could not be a more perfect pairing of flavors. Trust us, we taste-tested every pairing personally just to confirm! Make these at home or bring something new to your game day party.
OLD WEST SUNSET + Spicy Hawaiian Pizza
This Hawaiian pizza has a little extra kick with jojo’s Breckenridge Bourbon Barrel-aged Sriracha. That, combined with a tomato base, mozzarella, pulled pork, red onion and pickled chili pineapple, makes this pizza a powerhouse of flavor.
Old West Sunset
2 oz Breckenridge Bourbon (Buy Now)
1 oz pineapple juice
1 oz Breckenridge Sherry Cask Finish (Buy Now)/tart cherry syrup*
1/2 oz fresh lime juice
2 dashes smoked orange bitters
Shake all ingredients with ice.
Garnish: pineapple, grilled spam, orchid
*Sherry/tart cherry syrup: over medium heat add 2 oz Breckenridge Sherry Cask Finish, 6 oz tart cherry juice and 8 oz sugar. Stir until dissolved. Let cool.
RON SWANSON OLD FASHIONED + Meatlovers Pizza
Not just pepperoni, hamburger and sausage on this pie. A traditional tomato base starts this pizza off then topped with mozzarella, hot soppressata, pancetta, meatball and finished with prosciutto and Parmigiano-Reggiano.
Ron Swanson Old Fashioned
2-1/2 oz Breckenridge Port Cask Finish (Buy Now)
1/2 oz toasted fennel syrup*
2 dashes cherry bitters
Stir top 3 ingredients with ice.
Garnish: Luxardo cherry and healthy orange zest
*Toasted fennel syrup: over medium heat add 8 oz water, 8 oz sugar and 1 bar spoon toasted fennel. Stir until sugar is dissolved.
THAI ME UP COCONUT + THAI Chicken PIZZA
All of your favorites on this Thai Chicken pizza. Sweet chili peanut sauce base, mozzarella, pulled chicken, shredded carrots, snap peas, green onion and finished with chopped peanuts & Thai basil drizzle.
Thai Me Up Coconut
2 oz Breckenridge Spiced Rum (Buy Now)
3 oz Cream of Coconut
1/2 oz Pandan/salt simple syrup*
1/2 oz fresh lime juice
Shake all ingredients with ice.
Garnish: candied carrot ribbon and crushed peanuts
*Pandan/salt simple syrup: over medium heat, add 8 oz water, 8 oz sugar, 1/2 bar spoon Pandan Extract and 1/2 bar spoon sea salt. Stir until dissolved. Let cool.
HELLRAISER PICNIC + BBQ Chicken Pizza
This pizza starts with Breckenridge Distillery KC-style Bourbon BBQ sauce as the base. A little shredded cheddar & gruyere, shredded chicken and caramelized onions round out this pizza, finished with fresh cilantro.
Hellraiser Picnic
1-1/2 oz Breckenridge Pear Vodka (Buy Now)
1-1/2 oz Teakoe Watermelon Tea
1 oz lemonade
1 oz watermelon juice
1 dash cranberry bitters
Top with San Pellegrino Lemon
Garnish: watermelon wedge with Tasman Sea Salt
COLVER’S REVENGE + TACO PIZZA
Let’s taco-bout this pizza. This pie steps it up a nacho (get it?) adding a taco sauce base, cheddar & Colby Jack cheese, ground beef crumbles, onions, Colorado hatch green chiles and finished with diced tomatoes & cotija crumbles. Oh, and a drizzle of cilantro lime cream. YUM.
Cocktail made by Connor Bovich, Breckenridge Distillery Bar Manager
Colver’s Revenge
1-1/5 oz Breckenridge White Rum
1/2 oz Breckenridge 105 High Proof (Buy Now)
1 oz fresh lime juice
3/4 oz Orgeat
3 dashes barrel-aged whiskey bitters
10 mint leaves and 2 basil leaves, muddled
Ginger beer
Shake ingredients with ice excluding ginger beer. Strain over ice and top with ginger beer.
Garnish: mint sprig
ITALIAN STALLION + Veggie Pizza
A lemony twist on a traditional pie. This one starts with a lemon garlic cream base topped with mozzarella, grilled peppers, onions, mushrooms & baby spinach and Parmigiano-Reggiano.
Italian Stallion
1 oz Breckenridge Vodka (Buy Now)
1 oz 808 Distillery Limoncello
Half-pint lemon sorbet
2 ice cubes
Blend until desired consistency.
Garnish: lemon zest
CAPRESE COCKTAIL + Margherita Pizza
Simple and to the point. Tomato base, mozzarella, basil and chili oil.
Caprese Cocktail
2 oz Breckenridge Gin (Buy Now)
3/4 oz basil/honey simple syrup*
1/2 oz fresh lemon juice
Splash of olive juice
1 egg white
Splash of red wine vinaigrette
Shake all ingredients with no ice, add 2 cubes, shake and strain. Serve up.
Garnish: lemon zest and 3 La Plantation Brined Peppercorns
*Basil/honey syrup: over medium heat add 8 oz water, 4 oz honey, 4 oz sugar and 6 basil leaves. Stir until dissolved. Let cool and rest for an hour. Strain.
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Looking for more Cocktail Recipes? Visit Billie’s Cocktail Lab.
