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!


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!

Whiskey Bliss

Want a bit of spice with your sweet? Impress your guests at your next BBQ with this fun garnish of peppered strawberries and pineapple in this refreshing fun cocktail.

(Recipe by Loush)


1.5 shot Fremont Mischief John Jacob Whiskey
1 TBS Fresh Squished Lime Juice
2 TBS. Fresh Pineapple Juice
Club Soda (not too much!)
1 Large Ice Cube


Garnish with a peppered skewer of pineapple, strawberry, and lime slices!

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!
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
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!

Grilled Storm Tossed Sour

You read that right, a grilled cocktail! This delightful recipe is a variation on a classic old fashioned is a great way to celebrate the arrival of summer.  Grilling the lemons produces a mellower, lightly smokey flavor and pairs nicely with rosemary and the intense salty profile of Storm Tossed Whiskey. Perfect for a nice BBQ gathering in the back yard, or down by the docks.

How to Grill the Lemons

Take a handful of lemons, cut in half. (You will need about 1 lemon per cocktail)

Fire up the grill, low temp is great.

Get some fresh  rosemary and white sugar and mix together (save the leftover mix to make the simple syrup).

Dip the lemon half in the sugar mix, and place face down on the grill.

Slow grill for about 15 minutes on the face, then turn over for some more grilling, (to make sure all the delicious  juice doesn’t leak out). Grill till the lemon is soft with some nice char.

Once the lemon has cooled enough, squeeze all the juice out. Preserve some grilled lemons for garnish.

Rosemary Simple Syrup

3/4 cup sugar
A handful of fresh chopped rosemary


1 1/2 ounces Storm Tossed Rye Whiskey
1  ounce grilled lemon juice
3/4 ounce rosemary simple syrup
1 fresh egg white* (optional)


For the syrup, put ingredients in a little pan on the grill with 3/4 cup water. Letting it simmer on the grill adds a nice light smokey flavor to the syrup. Strain out the rosemary and let cool.

For the cocktail, add Storm Tossed Rye Whiskey, egg white, lemon and rosemary simple syrup to the shaker without the ice. Shake it well (this is called a dry shake) to get the egg whites all mixed in and fluffy. Then add ice to the shaker and give it a few more shakes to get it nice and cold. Pour ice and all into rocks glass, garnish with a grilled lemon and sprig of rosemary. Enjoy!

* There is always a slight risk of salmonella poising when consuming raw eggs, but with a wide implementation of updated farming protections in the 1990’s, the instances of salmonella poisoning has dropped to less then 0.012 percent and the risk is even less when consuming just the egg white. An alternative to cracking open an egg, is purchasing a pint of pasteurized egg whites, which can be found in most grocery stores.  

Mischief Rye & Honey Ginger Punch

It’s autumn and the holiday season is just around the corner. Enhance your get-togethers with this special recipe. This punch serves 6 and can be made ahead of time.  No more missing out on the fun because you’re making cocktails one at a time.

(Makes 6 cocktails)

For the Spiced Honey Ginger Syrup

1/2 cup water
1/2 cup clover honey
3 whole star anise
1/2-inch piece of fresh ginger, peeled and sliced into coins (4 to 5 slices)
1 strip of orange peel, removed with a peeler (no pith) 

For the cocktail

12 ounces Fremont Mischief Whiskey (1 1/2 cups)
1/2 cup fresh squeezed lemon juice
6 dashes of orange bitters
6 strips of lemon peel (taken from 1 to 2 lemons), removed with a peeler (no pith)
6 strips of orange peel (taken from 1 orange), removed with a peeler (no pith)
Timber City Ginger Beer (for topping off)


Combine the honey, water, star anise, ginger, and orange peel in a small sauce pan. Bring to a simmer over medium-high heat, then lower the heat to a slow simmer. Continue simmering for 10 minutes. Remove from heat and let cool. Strain out the spices.

In your favorite large pitcher, combine the Mischief Whiskey, bitters, lemon juice and 1/2 cup of the Spiced Honey Syrup. Stir until combined. This can be made and kept refrigerated for several days. (Leftover syrup can be saved for up to 4 weeks – try it in other cocktails. Yum.)

When ready to serve, add ice to the pitcher with the cocktail. Squeeze the lemon peels and orange peels on top to express their oils, then drop the peels into the mix. (Add some star anise pods for a cool look.) Stir to combine.

Pour into 6 rocks glasses, adding more ice from the pitcher to each glass as needed. Garnish each glass with an orange or lemon peel. Top with Timber City Ginger for added flavor & bubbly.

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