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.

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! 

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!

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)

 

 

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!

The Southside Cocktail

This month’s cocktail, is a tried and tested Mischief summer favorite. Refreshing, we hope it becomes your favorite too: The Southside Cocktail. Similar to a mojito, crafted with our botanical-forward flagship Mischief Gin rather than rum. Its absolute perfection on hot sunny afternoons, gathering with friends and family, or just a great accompaniment for doing yard work or gardening (we have fully tested this of course). It’s light, refreshing, and delicious; we know you’ll love it! And chances are, if you’ve come through our courtyard for Solstice or Octoberfest, you might’ve already tried this cocktail!

This recipe makes one cocktail. You will need:

• 1 sprig of mint (making sure the mint you use is nice and fragrant will make all the difference in this cocktail)
• 1 oz. fresh lime juice
• 1 oz. simple syrup
• 2 oz. Fremont Mischief Gin
• 1-2 oz. Soda Water

In a shaker gently muddle mint, lime juice, and simple syrup (this won’t take much, you don’t want to over muddle mint). Fill shaker with ice and add gin. Shake well and strain into Collins glass filled with ice. Then top with soda water! It’s as simple as that!

Happy sipping everyone!

Sunny Maple Martini

This is an easy to make cocktail that is warm as a sunny day and smooth as a rose petal. It’s simple ingredients make it easy to make for a big group or just to make for yourself as a pre-dinner aperitif. The maple syrup blends surprisingly well with Fremont Mischief’s gin, a bit of fresh lemon, and the pinch of salt is the magic ingredient that blends it all together.

RECIPE:
3 oz Fremont Mischief Gin
3/4 oz fresh lemon juice (about 1/2 a lemon)
3/4 oz pure Maple Syrup
very small pinch of salt

INSTRUCTIONS:
Put all in a shaker with a generous amount of ice, shake well, strain into Martini glass. Garnish with a twist of lemon peel.

 Enjoy!

Seattlerita

Our Barrel Finished Gin replaces Tequila in this refreshing NW twist on a classic margarita.

1 oz Fremont Mischief Barrel Finished Gin
1 oz Cointreau
1/2 oz Lime (about 1/2 of a lime)
Kosher Salt for rim

Squeeze lime then add juice, gin and Cointreau in shaker with lots of ice. Shake well. Pour some Kosher (or course) salt on a small plate. Rub lime on the rim of rocks glass, then dip glass in Kosher salt. Pour drink and ice into salted glass. Garnish with a slice of lime. Refreshing!

Summertime Gin Punch

This gin punch is perfect for any summertime soirée or backyard barbecue you might be having. It’s everything you love about warm weather; its bubbly, bright, full of flavor, and EASY!
Ingredients
12 ounces of Gin
4 ounces of orange liqueur (Cointreau or Triple Sec work great)
3 cups of pineapple juice
3/4 fresh lemon juice
1/2 teaspoon allspice
Champagne, Prosecco, or Sparkling Wine
Procedures
Combine the gin, orange liqueur, pineapple juice, lemon juice, and allspice in a bowl or pitcher filled with ice.
Pour punch mixture into a highball glass with more ice, top with Champagne and enjoy!

Mischief Gin Cranlet Martini

Cranberries are so wonderfully tart, they make the perfect alternative to lime for a fresh gimlet. It is super easy to make your own cranberry syrup. This is a great cocktail to serve to a large gathering since you can make the syrup up ahead of time, then to make the cocktail just add gin and shake over ice to serve, easy-peassy but super classy. Leaves you plenty of time to be the perfect host.

Homemade Cranberry Syrup

1 lb fresh or frozen whole cranberries
2 cups water
1 cup brown sugar
1 cup maple syrup
Zest from one orange
Zest from one lemon
Juice from orange after zested
Juice from lemon after zested

Cocktail

2 ounces Fremont Mischief Gin
2 ounces cranberry syrup

Garnish

Fresh cranberries
Lemon juice
Raw sugar

To make the syrup rinse cranberries (if fresh) and put in sauce pan. (Reserve a hand-full for a garnish.) Add water, sugar and syrup and simmer for 10 minutes or so. Then zest the orange and lemon peel with a  grater. After you have added all the zest, cut the orange and lemon and add the juice. Don’t worry about seeds or pulp, it will all get strained out. After the berries have cooked for a while, use a masher to smoosh them all up to make sure you are getting all the zingy goodness. Cook for 3-4 more minutes, turn off. Once cooled a bit strain using either a fine wire mesh strainer, or cheesecloth. The syrup will last for a few weeks, refrigerated.

To make cocktail pour 2 oz cran syrup and 2 oz Fremont Mischief Gin into shaker with ice, shake till frosty and pour into martini glass.

To garnish take a few fresh (or frozen) whole cranberries. Squeeze some juice from 1/2 a lemon onto small bowl, roll the berries around in the juice, then roll them around in some coarse raw sugar to make them sparkle. Skewer with a long toothpick.

Enjoy being the life of the party!

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