Cinnamon Pumpkin Spice Coffee


  •        2 shots Lazy RW Cinnamon Whiskey
  •        1.5 cups coffee
  •        1/2 cup milk (forget skim milk on this one, go for the full     2% it’s worth it)
  •        1/2 cup pumpkin puree (buy this in a can at the grocery store, DO NOT buy pumpkin pie mix)
  •        1 teaspoon maple syrup
  •        teaspoon pumpkin pie spice                                                                                                                                               
  •        Whipped Cream
  •        Caramel sauce and cinnamon sticks optional for garnish


  •         Place a saucepan over medium heat and pour in the pumpkin puree, pumpkin pie spice, coffee, milk and maple syrup.
  •         Stir until hot. Be careful not to heat it on high or you could scold the milk.
  •         Add Lazy RW Cinnamon Whiskey to your  liking – we suggest starting with 2 shots (you can alway boozeify it more)                                                        
  •         Pour or use a ladle to spoon into mugs and top with whipped cream!

Apple Whiskey Sour​​

​3oz Lazy RW Lemon Flavored Whiskey 

4oz Apple Juice 

4oz Ginger Ale 

Fill glass with ice and enjoy.  

Sun Burn 

1 Part Lazy RW Cinnamon Whiskey 

1 Part Coconut Rum 


Sandhill Whiskey Mule 

 -A bundle of mint leaves
 - 1 Lime (Make four cocktails, plus one more for garnish. You can use lime juice from a bottle if you're in a pinch or don't keep limes around.)
 - Ginger beer (We suggest using a spicy Ginger Beer, not a sweet Ginger beer or ale)    

 - Whiskey. (We think our Frontier Streight Whiskey is pretty damn good in it).
 - Ice 
 - Lazy RW Copper mugs. 
 - One shaker.

 - One muddler. A spoon/fork will work just fine. I won’t tell anyone if you don’t!

The Whiskey Margarita
- 1 1/2 ounces Lazy RW Frontier Straight Whiskey
- 1-ounce triple sec
- 1-ounce lime juice
- 1/4 ounce (i.e. a splash) simple syrup
- Lime wedge and/or salt, to garnish
- Combine all ingredients in an ice-filled cocktail shaker. Strain 
into ice-filled highball or a margarita glass. Garnish as you like with l      lime and/or salt

Moonshine and Peaches
 - 1.5 oz. Lazy RW Frontier Straight Whiskey 
- 2 oz. ginger beer
- .5 oz. sweet and sour cocktail mixer
- .5 oz. peach juice
- .5 oz. cranberry juice
- 6 mint leaves, torn
- 3 peach wedges, skin removed

Moonshine Mojito
-  2 oz. Lazy RW Frontier Straight Whiskey 
-  10 mint leaves
-  2 lime wedges
-  1 Tbsp. sugar
-  club soda
Muddle mint, 
lime and sugar in a pint glass. Combine with shaker full of ice and add moonshine. Shake vigorously for 20 seconds and pour into a highball glass. Top with club soda.

Moonshine Mary
    •    2 oz. Lazy RW Frontier Straight
    •    6 oz. tomato juice
    •    2 oz. Lazy RW lemon whiskey 
    •    salt and black pepper to taste
    •    6 dashes Worcestershire sauce
    •    4 drops Tabasco
Put all ingredients in a cocktail shaker with ice and shake until cold. Strain into a glass. Garnish with lemon wedge, celery stalk, or green olives.

Lazy RW Distillery


1 6 inch of Rosemary 

1/2 oz. of Maple syrup

1 oz. Simple Syrup 

2 1/2 oz. Lazy RW Lemon Whiskey 

Featured on Rock 100.7

Morning Brew


Sandhills Champagne

1.5 oz of Lazy RW Cinamon Whiskey
Top of with your favorite champagne


A small distillery with big standards.

Lazy Cinnamon Whiskey Glazed Ham

1  8 - 6 pounds cooked ham, rump half 
1  cup packed dark brown sugar
1  cup cola
1  tablespoon dry mustard
1  tablespoon cider vinegar
1/2  teaspoon ground black pepper
1/4  cup Lazy RW Cinnamon Whiskey
Lemon slices (optional)
Fresh sage (optional)

        1.  Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone.

        2.  Bake for 1-1/2 to 2-1/4 hours or until thermometer registers 140 degrees F.

        3.  Meanwhile, for glaze, in a medium saucepan combine brown sugar, cola, dry mustard, vinegar, and pepper. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Simmer, uncovered, about 20 minutes or until reduced to about 3/4 cup. Remove from heat; stir in whiskey.

        4.  Brush ham with some of the glaze during the last 20 minutes of baking. If desired, garnish with lemon slices and sage. Serve with the remaining glaze.