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.

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

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


Upgraded Lemon Drop


2 ounces Fremont Mischief Vodka (infused with Meyer lemons)
3/4 ounces fresh juice from 1 lemon

1 teaspoon superfine sugar
Garnish: Lemon twist


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.

Pamplemousse Vanille Rye Martini

Nothing says romance like a unique handmade cocktail and a little French! This delicate, crisp and complex cocktail kissed with delicate vanilla will surely impress your sweetie. Pamplemousse is French for grapefruit (one of my new favorite words to say!) and Vanille (pronounced van – knee) is of course that delicious seed pod of the vanilla orchid that has become a staple flavor of every baker. The fresh bean is a much more delicate flavor compared to the traditional vanilla extract using in baking.  Preparing this cocktail will need a little advance planning, but once you make the infusion, the basic cocktail is super quick and easy to prepare.

**Vanilla beans are experiencing a shortage right now, due to a storm last season in Madagascar that destroyed a significant portion of Vanilla Orchid crop. The shortage has temporarily raised the prices and made it a bit more difficult to find whole vanilla beans, but boy they are really worth it and your sweetie will know you care!


2 ounces infused Whiskey (recipe below)
1/2 ounce simple syrup
1/2 ounce fresh squeezed grapefruit juice
1/4 ounce fresh lemon juice

Whiskey Infusion

16 ounces (2 cups) Fremont Mischief Skagit Gold Straight Rye Whiskey
Rind of 1 grapefruit
1 vanilla bean (split open)
6 whole cloves


Rinse the grapefruit, then use a peeler to peal long slivers of the whole grapefruit rind, you don’t want much of the pith, just the rind. You can save the rest of the grapefruit to use for juice in the cocktail.

Take a vanilla bean and carefully slice down the middle longwise, opening up the center to expose and loosen all the delicious little tiny black flecks.

Place the rind, vanilla bean and whole cloves in a jar with the Rye Whiskey, cover and let sit for about 3-4 hours.

When ready, strain the whiskey to remove the cloves, rind and vanilla bean. There will be small black flecks from the vanilla in the rye. Save the grapefruit rind as garnish for the cocktail.

Makes enough infused whiskey for about 8 cocktails.

Shake over ice and strain into martini glasses, garnish with grapefruit rind curl.


Gauguin’s Cure from 1534


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)


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.

Ginger Rogers

(Makes 4 cocktails)


2 oz. Fremont Mischief Gin
½ oz fresh lime juice
½ oz ginger syrup
8-10 mint leaves
Top with Ginger Ale
Garnish with a lime wedge


Place mint leaves in your hand and clap your hands together to wake up the mint. Place in a cocktail shaker.

Add ½ oz ginger syrup, then give the mint a few taps with a muddler. Add the gin, lime juice, and ice to your shaker. Shake well. Double strain into a Collins glass filled with ice.

Top with approximately 1 oz. of ginger ale. Garnish with a mint sprig and lime wedge.

French 75


.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


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!

The Cure All

This cocktail will supposedly cure what ails you! And you know we could all use that sometimes.


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


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.

Red Hot Kyle


1 1/2 oz Fremont Mischief Vodka
2 oz Ginger Beer
3/4 oz Lemon Juice
1/2 oz Hibiscus Liqueur
1/2 oz Canton Ginger Liqueur
1 small slice Habanero


Muddle Habanero slice in a collins glass.

Fill with crushed ice. Add vodka, lemon juice, hibiscus liqueur and Canton ginger liqueur.

Stir. Top off with ginger beer.

Optional substitutions: Muddled ginger, jalapeno.

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