Sparkling Brandy & Spice

This is a delightful and sophisticated little cocktail featuring Portland Syrups Autumn Spice and Fremont Mischief’s Urban Foraged Small Batch Copper Pot Distilled Brandy. It is a perfect cocktail to serve up for your next holiday gathering. 

RECIPE:

2 oz. Mischief Urban Foraged Brandy
1 oz. Autumn Spice Syrup from Portland Syrup
1/2 0z. fresh Lemon Juice (about 1/2 a lemon)
Top with Prosecco or Champagne
Garnish with a slice of lemon wrapped around a Luxardo cherry

Add ice, Brandy, Autumn Spice and fresh lemon juice to shaker. Shake till chilled. Strain into a coupe glass, top with bubbly and garnish, enjoy!

English Rose

Brighten up your Friendsgiving with a sophisticated little cocktail worthy of sharing. Featuring Portland Syrup’s Rose Cordial, Fragrant, whole dried rose blossoms and petals are slow-brewed in stages with dried rose hips, to capture the flower’s essence at several stages of its expression. It is sweet and tart with a subdued but complex floral character, and is extremely versatile. A premium small-batch syrup brewed by hand in Oregon with seasonally-selected whole ingredients and natural sweeteners with 40% less sugar than a typical mixer.

RECIPE:

1 1/2 oz Fremont Mischief Gin
3/4 oz Rose Cordial
1/2 oz lemon (juice from aprox 1/2 of a lemon)
top with your favorite Prossecco or Champagne
Garnish with dried rosebuds or a lemon twist

Make it ahead of time!

Prepare the base cocktail ahead of time and put it in the fridge, then when your friends come over, just pour the cocktail in glass and top off with bubbles and you are good to go!

BATCH RECIPE::

1 1/2 cups (or 12 ounces) Fremont Mischief Gin
3/4 cups (or 6 ounces) Rose Cordial
1 cup (or 8 ounces) lemon juice (approximately 4 lemons)

1 bottle Prosecco or Champagne

Mix all cocktail ingredients together and put in a bottle in the fridge. Cocktail syrup will last in fridge for apron a week. Will make 8 servings. To serve each cocktail add 2 3/4 ounces to a champagne glass, and add aprox. 3 1/4 ounces bubbly.

Plum Rumble

This cocktail is elegant and full of fall! Using two of our award winning spirits, it will warm you up from the inside out.

You will need:
1 oz. Straight Rye Whiskey
1 oz. Brandy
0.5 oz. Sweet Vermouth
0.5 oz. Honey Market Plum syrup
2 dashes old fashioned bitters
Garnish with orange peel


Honey market plum syrup:
One cup honey
One cup water
1/4 cup Market Spice tea (from the world famous Pike’s Place Market)
One plum sliced with pit


Combine honey and water in pot/sauce pan on medium heat and stir until combined. Add tea and plum to honey syrup, reduce heat and simmer for 45 minutes stirring often. Let cool enough to handle, then strain into bottle or separate cooling container. Let cool completely before using. 


Cocktail Recipe:

Put all ingredients except for orange peel, into a mixing glass, fill with ice, stir, and strain up into coupe or martini glass. Garnish with an orange peel and enjoy! we reccomend this one for your upcoming Holiday parties, or just relaxing by the fire. 

Orchard Mule

This cocktail is so delicious and beyond easy, it will become your fall time go-to!

Recipe:

2 oz. Fremont Mischief Barrel Finished Gin

1 oz. Apple cider or unfiltered apple juice

0.5 oz. Lemon juice

Top with a Spicy Ginger Beer (we love Cock n` Bull)

Garnish with a lemon peel or a sliced apple

Start off by juicing one lemon. Add Gin, cider, and lemon juice to a shaker and fill with ice. Shakey shakey! Pour mixture into a collins glass (tall and thin) over fresh ice, then top with Ginger beer. Garnish with your choice of lemon or apple and ENJOY! 

Fremont’s Sleigh Rye

This cocktail is simple, festive, and a crowd pleaser! You will need:

2 oz Fremont Mischief Straight Rye Whiskey
2 oz cranberry juice (take it up a notch and make your own fresh Cranberry Juice!)
1 oz simple syrup (equal parts water and sugar, cooked until mixture is completely liquid)
1 oz lemon juice
3 Dashes of Fee’s Old Fashioned Aromatic bitters
Egg white
Pinch of salt

Put all ingredients into a shaker (without ice first) and vigorously shake for 5 seconds
Add ice to shaker and shake for an additional 10 seconds. Strain into your favorite coupe or martini glass and garnish with a cranberry/thyme skewer. Sip, chill, and enjoy some Mischief!

Make your own Fresh Cranberry Juice!
Take 1 lb bag of cranberries, rinse them then place in sauce pan.
Add 2 cups water
1/3 cup sugar
Zest of 1 lemon
Simmer for 10 minutes. 

Let cool
Smush the berries with a masher, or pop in the blender (make sure they have cooled first, blenders don’t like hot things)
Strain
Will last a week or two. If it is too thick, you can add more water. 

Tipsy Pumpkin Martini

Enjoy this delicious taste of fall. Make your own pumpkin syrup from fresh pie pumpkins, add a little Fremont Mischief Straight Rye Whiskey, lemon, egg white and fresh nutmeg. It is just like pumpkin pie in a glass!

Cocktail:
1.5 ounces Mischief Straight Rye Whiskey
1 ounce Pumpkin Syrup
1/2 ounce lemon
1 egg white*
garnish with fresh grated nutmeg

Steps:
Put egg white in shaker with 1 ice cube. For extra froth, if you have a strainer that has a spring on it, take it off your strainer and throw it in the shaker too, it makes extra frothy egg whites. You can separate eggs to get the egg white or buy pre-separated and pasteurized egg whites at your local grocery.

After the dry shake, add more ice and rest of the ingredients and give it a bit more shake. Strain into Martini glass. Top with fresh grated nutmeg. Enjoy!


Home Made Pumpkin Syrup:
1 cup brown sugar
1 cup water
5 or 6 cinnamon sticks crushed up a bit
10 or so whole cloves
1 teaspoon fresh grated nutmeg
1 teaspoon ginger
1 cup pumpkin puree

Simmer for 15 minutes, then strain and enjoy! Will last in the fridge for a few weeks. Great for cocktails or to add to your coffee, yumm!!

If you want to make your own pumpkin puree from pie pumpkins it is super easy. Just cut open a pie pumpkin, scoop out the seeds and such. Then either cut the pumpkin in half and bake for 20 minutes at 375° or simmer in water for 15 minutes. Then scrape the soft meet off the peel and throw in a blender to make into a puree. The seeds can be rinsed, coated with a little olive oil and some spices ( I love a little curry powder and salt) and then roast them for 20 minutes at 475° or so, till dry, crisp and golden brown. A great snack!

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Brown Derby

Named for the famous Brown Derby restaurant in Los Angeles, the Brown Derby is a reminder that using honey in a cocktail isn’t a new idea, and that grapefruit juice can be an excellent citrus alternative to lemon and lime. Making this simple classic with a delicious bold whiskey like the flagship Mischief Straight Rye Whiskey makes the perfect cocktail to sip on a sunny spring evening.

You will need:
2 oz. Fremont Mischief Straight Rye Whiskey
3/4 oz. fresh squeezed grapefruit juice
1/2 oz. honey syrup*
Grapefruit twist to garnish

*To make Honey Syrup combine 1 part honey with 1 part water in a sauce pan and warm it up on the stove, stir till combined. It will last in the fridge for a few weeks. Combine all the ingredients except the grapefruit twist in a cocktail shaker filled with ice and shake until chilled, about 15 seconds. Strain into a chilled coupe. Twist a piece of grapefruit zest over the drink and drop into the glass. Enjoy!

Golden Delicious

This sparkling apple cocktail lives up to its name. Bathe your tastebuds in a golden elixir of tart and sweet, and garnish with apple slices for an extra crisp finish!

You will need:
1.5 oz Fremont Mischief Barrel Finished Gin
.5 oz Girl Meets Dirt Spiced Apple Shrub
2 dashes Angostura Bitters
top with Champagne

Recipe:
Combine Barrel Finished Gin, Spiced Apple Shrub, and Angostura Bitters.
Add Ice and Stir.
Top it off with some champagne.
Garnish with Granny Smith apple slices, and enjoy!

About the Girl Meets Dirt Spiced Apple Shrub: A 2018 Good Food Awards Winner, Girl Meets Dirt and their Spiced Apple Shrub are local to the San Juan Islands. Tart Everest crabapples and heirloom Kings are juiced and accessorized with star anise, cinnamon and black pepper for a warm spice especially suited for warm days.

Love’s Eternal Flower

Spring is almost here, and love is in the air! This recipe makes two cocktails, one for you and one for your love, then rinse and repeat!

You will need:

4 oz. Fremont Mischief Gin
3 oz. Portland Syrup, Hibiscus Cardamom
1 oz. Fresh Lemon juice
2 dashes Angostura bitters
top with club soda (about 3 oz)

Recipe:

Pour Gin, hibiscus cardamom syrup, lemon juice, and bitters into a shaker, add ice and shake for 6-8 seconds. Strain into two glasses filled with fresh ice, then top with soda water. Garnish with a dried flower or a lemon wheel and enjoy!

The Rye Team for the Job

This whiskey punch is an adaptation of a whiskey smash created for easy sipping AND easy refills! This recipe makes approximately 12 (good sized) cocktails and is perfect for game day.

You will need:
18 oz. Fremont Mischeif Straight Rye Whiskey
12 oz. cranberry sauce mix *see below*
12 oz. orange juice
36 dashes of aromatic bitters
24 – 30 oz. ginger beer ( based on how fizzy you want it) we like Cock and Bull
One lemon sliced into wheels

Cranberry Sauce mix
One can of cranberry sauce (I used the sauce with whole cranberries)
one cup Cranberry juice

In a pot, heat entire can of cranberry sauce and cranberry juice on low until warm and blended (about 10 minutes). Let cool and for 20 – 30 minutes.

Cocktail Recipe
Add rye whiskey, cranberry sauce mix, orange juice, and bitters to a pitcher or large punch bowl and stir until consistent, add ginger beer and lemon wheels then stir gently and you’re ready to go. Pour over ice and enjoy!

And just incase you want the individual cocktail version…
1.5 oz. Fremont Mischief Straight Rye Whiskey
1 oz. cranberry sauce mix
1 oz. orange juice
3 dahses aromatic bitters
2 oz. ginger beer
lemon for garnish

Whiskey Pom Pom

Whiskey Cocktail Recipe:

Learn how to make a Whiskey Pom Pom with our in-house Mix Master, Emily. This cocktail is so delicious and easy, it just might become your new favorite. That’s what happened to us, and now we can’t get enough!

2 oz. Skagit Gold Rye Whiskey
1 oz. Pomegranate Juice
1/2 oz. Maple Syrup
3 dashes Orange Bitters
Lemon for Garnish

Combine all ingredients into your shaker or mixing glass, add ice and shake or stir. Strain into a coupe glass, or large tumbler (with a big cube), and garnish with a lemon wheel. Thats it; so simple!

We hope you enjoy this one as much as we do!

Cheers

Twinkle Toes

Dance through New Years with a little twinkle in your step with this delicious upgrade to a classic French 75. The Barrel Finished Gin adds complexity and subtle notes of vanilla and oak.

Recipe:

1 oz Fremont Mischief’s Barrel Finished Gin
1/4 oz fresh lemon juice
1/2 oz Dry Orange Curacao Liqueur
top off with your favorite Prosecco, Bubbly or Champagne
Garnish with a twirl of lemon rind

Add gin, fresh lemon and Orange Liqueur in a shaker with ice, get nice and cold, strain into champagne flute, top with bubbly. Garnish with a long twist of lemon peel. (A Citrus Stripper is a great tool to make a long lemon twist, or use a peeler. After you make the long peel, wrap around a wooden spoon to get the twirls)

 

 

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