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. 


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!

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. 

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!

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!

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Peacemakers Punch

Help make a little peace at your next family gathering with this delicious Peacemakers Punch! Easy to make and will definitely help keep the peace between your friends and relatives who don’t always see eye to eye. John Jacob Rye Whiskey pairs nicely with Spiced Honey Syrup, fresh orange and grapefruit juice, old fashioned bitters and a little bubbly! Garnish with festive floating cranberries and slices of oranges.

1/2 bottle John Jacob Rye Whiskey (about 1 1/2 cups)

1/2 cup fresh squeezed grapefruit  juice

1/2 cup fresh squeezed orange juice
(the juice from the 1 grapefruit and 2 oranges you zested for the honey syrup are the perfect amount!)

1/2 cup Spiced Honey Syrup

15 dashes Fee’s Old Fashioned Aromatic Bitters

1 bottle sparkling wine, Prosseco or Brut Champagne

Garnish with fresh cranberries and orange slices.

Spiced Honey Syrup

You can make this ahead of time, it will keep in the fridge for a few days.

Zest from 2 whole oranges and 1 grapefruit (Rinse the fruit first, then using a fine grater, zest as much of you can of the peel, avoid the white pith)

1 tablespoon whole cloves

1 cup honey

1/2 cup water

Put all in a saucepan and simmer for 10 minutes. Let cool and strain.

Want to make it a single? No problem here is the single cocktail recipe.


1 1/2 ounces John Jacob Rye Whiskey

1/2 ounce fresh squeezed grapefruit juice

1/2 ounce fresh squeezed orange juice

1/2 ounce spiced honey syrup

2 dashes Fee’s Old Fashioned Aromatic Bitters

3 ounces Sparkling Wine, Prosecco or Brut

Serve on ice, garnish with fresh cranberries.

Autumn Warmer

Mulled Cider and John Jacob get along just fine! A super easy recipe to have ready to go when guests come over to watch a game, or before a dinner party.

Grab your crock pot and warm up some fresh Apple Cider, add some orange slices and mulling spices. You can find mulling spices in premixed packages, or you can make your own.

To serve, ladle about 3 ounces mulled cider into mug, add 1 ounce John Jacob Straight Rye Whiskey, garnish with a cinnamon stick or some orange peel (or both!) and enjoy the warmth!

Home-Made Mulling Spices:
5 cinnamon sticks
1/2 an orange sliced up
1 tablespoon whole cloves in a little meshed bag

Added bonus, it will make your whole house smell great!

Autumn Gin & Tonic

This is something we have been making A LOT of in the Tasting Room. Its a lovely fall version of a Gin and Tonic. You will need:

1.5 oz. Fremont Mischief Barrel Finished Gin
1 oz Spiced Tangerine Simple
Tonic water – we like to use Fever Tree

Fill your favorite glass with ice, add Barrel Finished Gin, spiced tangerine simple, and top with tonic water. Give it a stir for consistency and enjoy!

Spiced Tangerine Simple
Half a gallon of Tangerine Juice (Trader Joes carries some, if you cant find any orange juice works great also)
4-5 cinnamon sticks
3 whole cloves
1 teaspoon Vanilla extract

Add all ingredients to a pot and bring to a boil. Reduce to a simmer and let the mixture cook down and reduce in quantity by about half. This usually takes about 30 minutes to an hour. Remove from heat, let cool, and strain out cinnamon and clove. Done!

Sparkling Autumn Blossom

This month’s cocktail is fresh new combination using our own Urban Forged Apple Brandy and cinnamon infused maple syrup.  It’s just what the doctor ordered (an apple a day does keep the doctor away) on a sunny fall afternoon, and a delicious substitution for your brunch-time mimosa. Refreshing and smooth.

For one cocktail:

• 2 oz. Fremont Mischief Urban Forged Apple Brandy
• 1/2 oz. cinnamon maple syrup (recipe below)
• champagne

Fill a shaker with ice and add the Urban Forged Apple Brandy and maple cinnamon syrup. Shake well and strain into a champagne flute.  Then top with champagne and voilà!

Maple Cinnamon Syrup:

  • 1 cup Maple Syrup
  • 1 cup water
  • 8-10 sticks of cinnamon, broken up a bit
  • Zest from 1 lemon

Put water and syrup all in a sauce pan.
Break up cinnamon sticks a bit.
Using a fine grater, grate in the peel of 1 lemon.
Simmer for 15 minutes.
Strain and refrigerate. Will last 2 or more weeks.

Skagit Gold Maple Cinnamon Sour

This delightful variation on a classic whiskey sour is easy to make and a sure fire way to warm your guests at any celebration. The cinnamon and maple syrup pair nicely with the smooth rye in Fremont Mischief’s Skagit Gold Straight Rye Whiskey and are balanced by the tart lemon.


2 ounces Fremont Mischief Skagit Gold Rye Whiskey
3/4 ounce Maple Cinnamon Syrup (recipe below)
1/2 ounce fresh squeezed lemon juice

Put all in shaker with ice, shake well to cool, then strain into a rocks glass with a large ice cube.
Garnish with lemon slice, dipped in cinnamon and sugar. Or a cinnamon stick for fun.

Maple Cinnamon Syrup

1 cup Maple Syrup
2 cups water
8-10 sticks of cinnamon, broken up a bit
Zest from 1 lemon

Put water and syrup all in a sauce pan.
Break up cinnamon sticks a bit.
Using a fine grater, grate in the peel of 1 lemon.
Simmer for 15 minutes.
Strain and refrigerate. Will last 2 or more weeks.

Make it a Party!

Having guests over? Make up a pitcher of this delicious cocktail and have all your guests smiling in a jiffy!

(Makes 12 servings)

Pitcher of Skagit Gold Maple Cinnamon Sour

1 bottle of Skagit Gold Rye Whiskey (750ml)
1 1/2 cup Maple Cinnamon Syrup
3/4 cup fresh squeezed lemon juice (about 8 lemons)

Mix all in a pitcher and refrigerate. When it’s time to party just pour over ice and garnish! Giving you lots of time to chat with guests and not have any stress about mixing lots of cocktails.

Vintage 50’s Rye Manhattan

The Manhattan Cocktail is one of the most recognized cocktail names, with a recipe that has remained largely stable for a hundred years. It is a strong drink and it amplifies rather than softens the flavor of the whiskey that is its base. This classic is an excellent aperitif to any dinner party.


2 oz Fremont Mischief Rye Whiskey
1 oz Carpano Antica, Italian (sweet) vermouth
2 dashes Angostura bitters
2 amarena cherries


Add the rye, vermouth, and bitters to a pint glass half-full of ice. Stir until very cold, about 40 seconds.

Strain into a chilled cocktail glass.Can be served in either a classic martini or a coup glass.

Skewer the 2 cherries onto a pick and lay in.

Stormy Autumn Toddy

Settle into the Fall season and raise a glass to the captains of the “Deadliest Catch” with this delectable cocktail. The complex, nuanced flavors of Storm Tossed Rye blend with ginger, cinnamon, lemon, and cider to make a spiced, citrusy beverage with a hue that invokes a sunset over the uneasy waters of the North Pacific.

(Makes 1 Cocktail)


2 oz Fremont Mischief Storm Tossed Rye Whiskey
1 oz Ginger Spiced Simple (recipe below)
½ oz fresh squeezed lemon juice (or to taste)
2 oz Schilling Cider

Spiced Ginger Simple (makes 2 cups)

1-½ cups fine sugar
½ cup honey
2 cups water
6 whole star anise
2 inch piece peeled fresh ginger, sliced thinly
Combine ingredients, bring to a boil simmer 15 minutes, cool.
Filter out solids. Bottle & refrigerate.


Measure ingredients into a mug. Heat – steam or microwave until warm.

Garnish with a cinnamon stick, candied ginger on a pick or float a star anise.

John Jacob Toddy


2 oz. Fremont Mischief John Jacob Rye Whiskey
1 oz. Ginger Spiced Simple (recipe below)
1/2 oz. Fresh squeezed lemon juice
2 oz. Fresh Apple Cider

Spiced Ginger Simple Syrup

1 1/2 cups fine sugar
1/2 c. honey
2 c. water
6 whole star anise
2 inch piece peeled fresh ginger, sliced thinly
Combine ingredients, bring to a boil, simmer 15 minutes, cool. Filter out solids. Bottle & refrigerate.


Measure ingredients into a mug.

Heat – steam or microwave until warm.

Garnish with cinnamon stick, candied ginger on a pick, or float a star anise.

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