Spicehound

Please any holiday gathering with this delicious cocktail full of delicate winter spice. Garnish with these delightful SugarBerries and you are sure to impress all your guests, even your odd Aunt Myrtle who was never really sure about your hosting skills.

Ingredients

Juice of 1/2 fresh grapefruit
2 oz Fremont Mischief Vodka
1 oz clove spiced simple syrup (recipe below)
Garnish with Candied Cranberries (get recipe here)

Clove Spiced Simple Syrup

Easy and quick variation on simple syrup.

1 cup water
1 cup sugar
1 tablespoon whole cloves
Using a fine grater, grate in a little grapefruit peel for a little extra flavor

Simmer for 10 minutes, strain. Let cool and enjoy! Refrigerate and it will last a week or two.

Procedures

Shake all ingredients over ice, strain into martini glass, garnish with candied cranberry pick.

Enjoy holiday perfection!

Upgraded Lemon Drop

Ingredients

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

1 teaspoon superfine sugar
Garnish: Lemon twist

Procedures

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.

Mischief Tangerine Mule

(Makes 1 Cocktail, recipe by Chef Kathy Casey)

Ingredients

¼ tangerine or orange wedge
1 ½ oz Fremont Mischief Vodka
1 oz fresh lime juice
1 1/2 oz. Tangerine Ginger Beer Pre-Mix

Tangerine Ginger Beer Pre-Mix (makes 16 ounces)

¾ c. simple syrup (1:1)
¾ c. Monin Old fashioned Ginger Ale Syrup
½ c. Monin Orange Tangerine Syrup
Mix together & store room temperature

Procedures

Squeeze tangerine into a tall glass. Measure and add ingredients.

Top with 3 oz soda water. Fill with ice.

Garnish with rosemary sprig, and candied ginger on a pick.

Red Hot Kyle

Ingredients

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

Procedures

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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