Ingredients
1 part St. Germain elderflower liqueur
2 parts Fremont Mischief Vodka
3/4 part fresh lemon juice
1/4 shot simple syrup
1 part muddled strawberry
top with Brut Rosé Sparkling Wine
strawberry for garnish
Procedures
Shake and strain over fresh rocks in a collins glass.
Top with Brut Rose or Brut Champagne.
Garnish with a strawberry.
Ingredients
2 ounces Fremont Mischief Vodka (infused with Meyer lemons)
3/4 ounces fresh juice from 1 lemon
1 teaspoon superfine sugar
Garnish: Lemon twist
Procedures
Combine the vodka, lemon juice, and sugar in a cocktail shaker.
Add ice and shake vigorously until well chilled, about 20 seconds.
Strain into a chilled cocktail glass and garnish with a lemon twist.
recipe designed by:
Paul Ritums, The Westy, Seattle
Cocktail
2 oz John Jacob Whiskey
½ oz Spiced Simple Syrup (recipe below)
2 dashes Aromatic Bitter Face Bitters (or Fee’s Old Fashioned or angostura bitters)
2 dashes Orange Bitters
Long strip of orange peel as garnish
In a mixing glass, combine all liquid ingredients, add ice and stir until well chilled. Strain into an ice-filled Old-Fashioned glass. If you have an oversized large ice cube, even better! Take a wide strip of orange peel and express oils over the glass and run peel around rim and place in finished cocktails.
Spiced Simple Syrup
2/3 cups sugar
1/3 cup brown sugar
1 cup water
grate the peel off of a whole fresh orange
20 or so whole cloves
2 cinnamon sticks, broken up
Combine all ingredients in a pot and bring to a light boil, stirring until the sugar has dissolved. Once boiling, reduce heat and simmer for 15 min. Remove from heat and let cool. Filter out solids using a fine mesh strainer. Bottle and keep refrigerated, will last a couple of weeks.
Ingredients
1 3/4 ounce cacao nib infused rye (recipe below)
3/4 ounce Oloroso sherry
1/2 ounce freshly squeezed Meyer lemon juice, from 1/2 Meyer lemon (see note above)
1 barspoon syrup from Unbound Cherries
Garnish: Unbound Cherry
For the infused rye
1/3 cup cacao nibs (Theos!)
1/2 teaspoon whole black peppercorns
5 allspice berries
1/4 cup sliced almonds, toasted
2 (2-inch long) cinnamon sticks
1/2 inch fresh ginger, peeled and sliced
1 1/2 cups Fremont Mischief Whiskey, such as John Jacob
Procedures
For the infused rye, in an airtight container combine cacao nibs, peppercorns, allspice berries, cinnamon sticks, ginger, and rye, and swirl to mix. Let sit at room temperature for 2 days, shaking occasionally, then strain into a clean airtight container.
Fill a mixing glass 2/3 full with ice.
Add infused rye, sherry, lemon juice, and syrup from the cherry jar. Stir until well chilled, about 25 seconds. Strain into a chilled cocktail glass.
Garnish with cherry and serve.
Ingredients
2 ounces Fremont Mischief Gin
3/4 ounce mango puree (fresh is best)
3/4 ounce fresh juice from 1 lemon
1 teaspoon allspice liqueur, such as St. Elizabeth Allspice Dram
1/2 ounce Demerara syrup
1 small purple flower, such as a Gomphrena, for garnish (Note: Gomphrena not edible)
Procedures
Combine gin, mango puree, lemon juice, and allspice liqueur in cocktail shaker.
Add ice and shake until well chilled, about 15 seconds.
Pour into coupe glass. Garnish with flower and serve.
Ingredients
6 mint leaves
1 sugar packet muddled with half a lemon
2 oz Fremont Mischief Gin
1 oz St. Germaine
3 oz fresh squeezed grapefruit
Delicious!!!
Thanks Alycia from Ha! in Fremont
Ingredients
2 oz Fremont Mischief Whiskey
1 oz Carpana Antica or Punt e Mes sweet vermouth (or something similarly Italian & flavorful)
4 dashes Angostura bitters
2 dashes Pechauds bitters
Procedures
Put all of that in a pint-glass full of ice, stir for at least 30 seconds with a bar spoon (or a chopstick in a pinch), then strain into a chilled cocktail class.
One Luxardo cherry in the bottom.
(shared by Jeff)
Local Mischief: How To Make A “Manhattan Square” with John Jacob Rye Whiskey from Ryan Cory on Vimeo.
Ingredients
Juice 1/2 a fresh lemon
3-4 fresh huckleberries depending on size
1/2 oz Mint Champagne Vinegar Syrup
1 3/4 oz Fremont Mischief Gin
Procedures
Put all of the ingredients into a cocktail shaker and top with ice. Shake really well, and pour through a double strainer into a collins glass filled with ice.
Top with club soda
Garnish with a couple of huckleberries and a sprig of mint
We shared this great cocktail at Winter Feast
Made by Local Craft Tours and featuring Mischief and Seattle Cider
Ingredients
1.5oz Fremont Mischief John Jacob Rye Whiskey
3oz. Apple Cider (non-alcoholic)
1.5oz. Seattle Hard Cider
0.5oz Cinnamon Simple Syrup
3 dashes of Scrappy’s Cardamom Bitters
Ingredients
.5 oz Fresh lemon juice
.5 oz Simple syrup (one part water, one part sugar)
1 oz Fremont Mischief Gin
3 oz Champagne
Garnish: Lemon twist
Glass: Champagne flute
Procedures
Add all the ingredients except the Champagne to a shaker and fill with ice. Shake well and strain into a Champagne flute.
Top with the Champagne and garnish with a lemon twist.
P.S. We think this drink would be great with Prosecco instead of Champagne!
This cocktail will supposedly cure what ails you! And you know we could all use that sometimes.
Ingredients
2 ounces beet juice
3 ounces Fremont Mischief Whiskey
1 1/2 ounces lemon juice, from two lemons
2 ounces Domaine de Canton ginger liqueur
Procedures
Fill a cocktail shaker with ice.
Add beet juice, whiskey, lemon juice, and ginger liqueur. Shake until well chilled, about 20 seconds.
Strain evenly into two coupe glasses and serve.
Ingredients
1.5oz Fremont Mischief Vodka
1/2oz Fremont Mischief Gin
1/2oz lemon juice
1/2oz Triple Sec
1/2oz Blue Curacao
Procedures
Stir in Collins glass with ice, top with ginger ale.
Garnish with Lime.
Howdy!
Want to get cocktail recipes and notices of upcoming events in your inbox? Sign up for our free newsletter.