A Classic worthy of good Rye!
1 cube sugar
3 ounces Fremont Mischief Straight Rye Whiskey
3 drops absinthe
Garnish fine Lemon Twist
Stir, and serve up
A light variation on a classic cocktail. Perfect for a pre-dinner aperitif..
1 oz Skagit Gold Rye Whiskey
1 oz Fremont Mischeif Urban Foraged Brandy
1 teaspoon orange curacao
1 teaspoon simple syrup
1 dash absinthe
2 dashes Angostura Bitters
1 to 2 ounces Club Soda
Garnish Lemon Twist
In mixing glass filled with ice, pour the whiskey, brandy curacao, simple and bitters. \
Stir well at least 30 seconds
Strain into a chilled Old-Fashioned glass filled with fresh ice
Top with club soda to taste
Twist a lemon peel over glass and drop in drink..
Warm up this winter with a delicious and easy 3 ingredient cocktail. We love the fun syrups from our neighbors down south at Portland Syrups. They always use real ingredients, source things locally and make everything by hand, just like us!
2 oz Skagit Gold Straight Rye Whiskey
1 oz Spicy Ginger Syrup from Portland Syrups
2 oz fresh squeezed orange (about the amount of juice in 1 medium sized orange)
Garnish with orange slice
Add ice and ingredients to shaker. Shake. Strain into glass full of fresh ice. Garnish with an orange slice.
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.
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!
Brighten up your evening with a sophisticated little cocktail worthy of sharing. Featuring Portland Syrup’s Rose Cordial made with fragrant, whole dried rose blossoms, petals and 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, that does not overwhelm Fremont Mischief’s award winning Gin.
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
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!
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.
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
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.
Smush the berries with a masher, or pop in the blender (make sure they have cooled first, blenders don’t like hot things)
Will last a week or two. If it is too thick, you can add more water.
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.
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.
This cocktail is so delicious and beyond easy, it will become your fall time go-to!
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!
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!
1.5 ounces Mischief Straight Rye Whiskey
1 ounce Pumpkin Syrup
1/2 ounce lemon
1 egg white*
garnish with fresh grated nutmeg
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!
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!
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
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.
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)
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!