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!

Cocktail:
1.5 ounces Mischief Straight Rye Whiskey
1 ounce Pumpkin Syrup
1/2 ounce lemon
1 egg white*
garnish with fresh grated nutmeg

Steps:
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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Brown Derby

Named for the famous Brown Derby restaurant in Los Angeles, the Brown Derby is a reminder that using honey in a cocktail isn’t a new idea, and that grapefruit juice can be an excellent citrus alternative to lemon and lime. Making this simple classic with a delicious bold whiskey like the flagship Mischief Straight Rye Whiskey makes the perfect cocktail to sip on a sunny spring evening.

You will need:
2 oz. Fremont Mischief Straight Rye Whiskey
3/4 oz. fresh squeezed grapefruit juice
1/2 oz. honey syrup*
Grapefruit twist to garnish

*To make Honey Syrup combine 1 part honey with 1 part water in a sauce pan and warm it up on the stove, stir till combined. It will last in the fridge for a few weeks. Combine all the ingredients except the grapefruit twist in a cocktail shaker filled with ice and shake until chilled, about 15 seconds. Strain into a chilled coupe. Twist a piece of grapefruit zest over the drink and drop into the glass. Enjoy!

The Rye Team for the Job

This whiskey punch is an adaptation of a whiskey smash created for easy sipping AND easy refills! This recipe makes approximately 12 (good sized) cocktails and is perfect for game day.

You will need:
18 oz. Fremont Mischeif Straight Rye Whiskey
12 oz. cranberry sauce mix *see below*
12 oz. orange juice
36 dashes of aromatic bitters
24 – 30 oz. ginger beer ( based on how fizzy you want it) we like Cock and Bull
One lemon sliced into wheels

Cranberry Sauce mix
One can of cranberry sauce (I used the sauce with whole cranberries)
one cup Cranberry juice

In a pot, heat entire can of cranberry sauce and cranberry juice on low until warm and blended (about 10 minutes). Let cool and for 20 – 30 minutes.

Cocktail Recipe
Add rye whiskey, cranberry sauce mix, orange juice, and bitters to a pitcher or large punch bowl and stir until consistent, add ginger beer and lemon wheels then stir gently and you’re ready to go. Pour over ice and enjoy!

And just incase you want the individual cocktail version…
1.5 oz. Fremont Mischief Straight Rye Whiskey
1 oz. cranberry sauce mix
1 oz. orange juice
3 dahses aromatic bitters
2 oz. ginger beer
lemon for garnish

Whiskey Pom Pom

Whiskey Cocktail Recipe:

Learn how to make a Whiskey Pom Pom with our in-house Mix Master, Emily. This cocktail is so delicious and easy, it just might become your new favorite. That’s what happened to us, and now we can’t get enough!

2 oz. Skagit Gold Rye Whiskey
1 oz. Pomegranate Juice
1/2 oz. Maple Syrup
3 dashes Orange Bitters
Lemon for Garnish

Combine all ingredients into your shaker or mixing glass, add ice and shake or stir. Strain into a coupe glass, or large tumbler (with a big cube), and garnish with a lemon wheel. Thats it; so simple!

We hope you enjoy this one as much as we do!

Cheers

Fremont’s Sleigh Rye

This cocktail is simple, festive, and a crowd pleaser! You will need:

2 oz Fremont Mischief Straight Rye Whiskey
2 oz cranberry juice (take it up a notch and make your own fresh Cranberry Juice!)
1 oz simple syrup (equal parts water and sugar, cooked until mixture is completely liquid)
1 oz lemon juice
3 Dashes of Fee’s Old Fashioned Aromatic bitters
Egg white
Pinch of salt

Put all ingredients into a shaker (without ice first) and vigorously shake for 5 seconds
Add ice to shaker and shake for an additional 10 seconds. Strain into your favorite coupe or martini glass and garnish with a cranberry/thyme skewer. Sip, chill, and enjoy some Mischief!

Make your own Fresh Cranberry Juice!
Take 1 lb bag of cranberries, rinse them then place in sauce pan.
Add 2 cups water
1/3 cup sugar
Zest of 1 lemon
Simmer for 10 minutes. 

Let cool
Smush the berries with a masher, or pop in the blender (make sure they have cooled first, blenders don’t like hot things)
Strain
Will last a week or two. If it is too thick, you can add more water. 

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.

Peacmaker

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!

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.

Cocktail

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.

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!

Cocktail

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

Procedures

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.

Enjoy!

Holiday Manhattan

A different spin on a Manhattan cocktail. The Manhattan was invented by a bartender named Black in the 1860s at a bar on Broadway near Houston Street in New York City.

Ingredients

2 oz. Fremont Mischief Whiskey
1 oz. Carpano Antica Formula Vermouth
1/2 oz. dry vermouth
2 dashes Aromatic Bitter Face Bitters (or Fee’s Old Fashioned or angostura bitters)
Tools: mixing glass, barspoon, strainer
Garnish: fine lemon twist

Procedures

Swirl ingredients with ice to chill, strain into a martini glass and garnish with a fine lemon twist.

Old Mischievous Ways and Spice Simple Syrup

recipe designed by:
Paul Ritums, The Westy, Seattle

Cocktail

2 oz John Jacob Whiskey
½ oz Spiced Simple Syrup (recipe below)
2 dashes Aromatic Bitter Face Bitters (or Fee’s Old Fashioned or angostura bitters)
2 dashes Orange Bitters
Long strip of orange peel as garnish

In a mixing glass, combine all liquid ingredients, add ice and stir until well chilled. Strain into an ice-filled Old-Fashioned glass. If you have an oversized large ice cube, even better! Take a wide strip of orange peel and express oils over the glass and run peel around rim and place in finished cocktails.

 Spiced Simple Syrup

2/3 cups sugar
1/3 cup brown sugar
1 cup water
grate the peel off of a whole fresh orange
20 or so whole cloves
2 cinnamon sticks, broken up

Combine all ingredients in a pot and bring to a light boil, stirring until the sugar has dissolved. Once boiling, reduce heat and simmer for 15 min. Remove from heat and let cool. Filter out solids using a fine mesh strainer. Bottle and keep refrigerated, will last a couple of weeks.

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