Cocktails. Thought Starters.

Mother Earth wouldn’t want you to blend it any other way. Know that each Spirit has the extraordinary balance required to fit perfectly into whatever. We tapped two of Kinston’s most creative cocktail bartenders to bring you a taste of Kinston.


Brian Roberts

Former Beverage Director, Chef and the Farmer, Kinston, NC 


My approach to making Cocktails:

Most of the cocktails I do are twists and turns on classics: flips, fizzes, sours, smashes, cobblers, bucks, duos, trios etc. My approach is to try to make cocktails approachable. Sometimes I’ll start with one specific ingredient in mind, and then try to build on what works well with that ingredient. Seasonal products are always front of mind for me.

How Mother Earth Spirits influences how I came up with these cocktails

These are versatile spirits with a lot of personality, much like the guys behind them. So the cocktails we came up with aren’t just influenced by flavors and aromas, but by the people behind them.

Brian’s tips for making cocktails with Mother Earth Spirits:

#1 – For those of you who say “I don’t like gin”: TRY THIS GIN!!!
#2 – Fresh juices and real sugar are way better than store bought sours mix
#3 – Get creative, hit up your local farmers market for fresh produce and fresh herbs. You’ll be surprised what a sprig of basil or mint garnish can do for a julep or G n T
#4 – Love your Mother.


The wits end



The kick flip



  • 1.5 oz Mother Earth Spirits Whiskey
  • .5 oz of Myers rum
  • .5 oz ginger syrup
  • Juice of 1/2 lemon and 1/2 oj
  • 1 egg white
  • 2-3 dashes black walnut bitters
Combine ingredients in shaker and add ice. Shake sharply until your hands hurt from the cold. Strain into a Collins glass and top with Mother Earth Old Neighbourhood Oatmeal Porter.


The M.E.B. G.N.T.



  • 1.5 oz Mother Earth Spirits Gin
  • 1.5 oz Aperol
  • .5 oz jack rudy tonic
  • 2-3 dashes orange bitters
Combine ingredients in pint glass, add ice. Stir until well chilled. Strain into coupe glass (my preference), or serve on the rocks (nothing wrong with that, consider it subjective). Feel free to add a splash of club soda if you like, and garnish with orange peel.


Tyler Staton

Former Bartender at Ginger 108, Kinston, NC


My approach to making Cocktails:

For custom cocktails I try to keep it as simple as possible while finding flavors that marry well with each other.

What I love about Mother Earth Spirits

Gin – I love the botanical smells and flavors and the lighter notes of juniper that keep it lighter and refreshing
Whiskey – I like the big whiskey tastes but balanced flavor



  • 1.5 oz Mother Earth Spirits Whiskey
  • .75 oz Ginger simple syrup
  • 4 dashes of peach bitters
  • 2 dashes Angostura bitters
  • Ginger beer
Muddle a maraschino cherry and orange slice in a rocks glass. Add whiskey, simple syrup, peach bitters, and angostura bitters to shaker, then fill shaker with ice. Add ice to rocks glass. Top with Ginger Beer and mix with bar spoon.


Muscadine Martini



  • 2 oz Mother Earth Spirits Gin
  • 1.5 oz of fresh Muscadine juice
  • .75 oz of fresh lemon juice
  • 2 dashes lemon bitters
Chill Martini glass. Combine all ingredients in shaker with ice and shake vigorously. Pour into chilled Martini glass and top with a lemon twist.



Painted Roses


  • 1.5 oz Mother Earth Spirits Gin
  • .5 oz cucumber cordial
  • .5 oz fresh lemon juice
  •  1 oz organic prosecco
  • Foam de Provincial (for topping)
Combine all ingredients in shaker with ice and shake vigorously. Pour into chilled gimlet glass and top with Foam de Provincial.