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)

 

 

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. 

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!

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.

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.

Blushing Sugarberry

Raise a glass and make a toast this holiday season with this festive sparkling delight. This lovely and light cocktail combines flavors you wouldn’t think of together but is really just a variation on a classic French 75 and is very easy to make.  Combine Fremont Mischief’s Whiskey with your favorite bubbly, orange liquor, the juice from a blood orange and garnish with candied Cranberries, and you will be sure to add a little blush to anyone’s cheeks! The garnishes can be made ahead of time and surely add a little festive flair to any cocktail.(Makes 2 Cocktails, recipe by Jill Carter)

Ingredients

2 shots Fremont Mischief Whiskey
2 shot orange liquor (Grand Marnier, Harlequin Orange Liquor or Cointreau)
Juice of a blood orange
8 ounces Bubbly (Prosecco or Champagne)

Procedures

Blood oranges are a Spanish variety that are particularly sweet with juice that is very red, adding a nice blush to the cocktail.

Put juice, liquor and whiskey in shaker with ice. Shake to chill. Strain into glass and top off with Prosecco or Champagne.

Top with Candied Cranberry garnish. Get garnish recipe here. Enjoy!

Candied Cranberry Cocktail Garnish

candied-cranberriesThese lovely little garnishes are the perfect holiday treat and will liven up any cocktail. They can be cooked up well in advance, we have found they last at least a week. They are also tart and delicious, we found ourselves snacking on them like candy!

Ingredients

2 cups (or about 1/2 a bag) of fresh cranberries
1 cup sugar
1 cup water
Zest of 1 lemon
The juice of the lemon
2 teaspoons fresh cloves
1 cup fine or turbinado sugar for coating
picks, or wooden skewers

Procedures

Put the sugar, water, zest, lemon juice, and cloves in a saucepan and cook till all sugar is dissolved, just a couple of minutes. Add the cranberries and simmer lightly for 2-3 minutes.

Fish the cranberries out with a slotted spoon and place on a wire rack to dry for 1 hour.

After the cranberries have sat for a while, the sugar water should still be damp and a bit sticky. Put 1 cup of sugar in a small bowl, roll the cranberries around in the sugar to coat them thoroughly and then set out on a cookie sheet to dry for another hour. You can use fine sugar, or to make a more crystalized look, use a heavier sugar like turbinado or raw sugar.

Then skewer the treats onto a wooden pick (I used small wooden skewers, or you can use bamboo picks).

Pro Tip: Don’t discard the leftover syrup! You can strain it and use it as a zesty sweet addition to any cocktail. It will last for at least a week and has a nice update to traditional simple syrup.

 

 

Hot Buttered Rum

hot-buttered-rum

(Makes 4-5 cocktails)

Ingredients

3/4 cup Mischief Mariner Rum
2 cups boiling water
5 tablespoons unsalted butter – softened
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup packed brown sugar

Procedures

Use one heaping tablespoon of butter per cocktail or to taste.

Using an electric mixer, beat the brown sugar, butter, cinnamon, nutmeg, and cloves in a medium bowl until blended and smooth.

Add the rum and boiling water. Stir until butter mixture dissolves.

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!

Salty Maple Hot Buttered Whiskey Cider

Oh my, this is a surefire way to warm up any cold evening. It is also a perfect cocktail to serve as a warm up before a big meal. It is easy to prepare ahead of time and have the cider warming on the stove, ready to serve as your guests arrive.  The salt is a delicious surprise and the little bit of butter, vanilla and maple make this a decadent alternative to a traditional hot buttered rum.

(Makes 8 servings)

Cider Mix

4 tablespoons maple syrup
2 teaspoons butter
The seeds of 1 whole vanilla bean 
Fine zest from the rind of 1 lemon
4 cups apple cider (unpasteurized)

Cocktail

8 ounces of Fremont Mischief Whiskey ( 2 ounces per serving)

Garnish

Lemon for rimming glass
Mixture of 1/2 course or kosher salt 1/2 turbinado or raw sugar for rim
Mini oranges
Whole cloves

For the cider mix, put the butter, maple syrup in sauce pan. Melt butter slightly, then add apple cider. To scrape out the vanilla bean, cut the bean down length to splay bean open, then you can use a knife to scrape out all the tiny little seeds into the pot. With a fine grater, zest the outside of a lemon to add just the a very fine bit of the lemon peal. You can warm this on the stove for as long as you like, but don’t get it up to a simmer, just warm is great.

To prepare the cups, slice the lemon and run it liberally around the rim of the glass. Then put some course salt and course sugar on a small plate and dip the tea cups into the sugar/salt mix.

To make a fun garnish, use a toothpick or ice pick to poke some holes in a mini orange and insert whole cloves into the orange, then carefully cut it into quarters. Pull away a bit of the peel at the bottom and slide the orange onto the rim of the glass.

When you are ready to serve place 2 ounces of Fremont Mischief Whiskey in the prepared cup, then pour hot maple buttered deliciousness in and be ready to enjoy.

Vintage 50’s Rye Manhattan

The Manhattan Cocktail is one of the most recognized cocktail names, with a recipe that has remained largely stable for a hundred years. It is a strong drink and it amplifies rather than softens the flavor of the whiskey that is its base. This classic is an excellent aperitif to any dinner party.

Ingredients

2 oz Fremont Mischief Rye Whiskey
1 oz Carpano Antica, Italian (sweet) vermouth
2 dashes Angostura bitters
2 amarena cherries

Procedures

Add the rye, vermouth, and bitters to a pint glass half-full of ice. Stir until very cold, about 40 seconds.

Strain into a chilled cocktail glass.Can be served in either a classic martini or a coup glass.

Skewer the 2 cherries onto a pick and lay in.

The Chocolate Rye

Ingredients

1 3/4 ounce cacao nib infused rye (recipe below)
3/4 ounce Oloroso sherry
1/2 ounce freshly squeezed Meyer lemon juice, from 1/2 Meyer lemon (see note above)
1 barspoon syrup from Unbound Cherries
Garnish: Unbound Cherry

For the infused rye

1/3 cup cacao nibs (Theos!)
1/2 teaspoon whole black peppercorns
5 allspice berries
1/4 cup sliced almonds, toasted
2 (2-inch long) cinnamon sticks
1/2 inch fresh ginger, peeled and sliced
1 1/2 cups Fremont Mischief Whiskey, such as John Jacob

Procedures

For the infused rye, in an airtight container combine cacao nibs, peppercorns, allspice berries, cinnamon sticks, ginger, and rye, and swirl to mix. Let sit at room temperature for 2 days, shaking occasionally, then strain into a clean airtight container.

Fill a mixing glass 2/3 full with ice.

Add infused rye, sherry, lemon juice, and syrup from the cherry jar. Stir until well chilled, about 25 seconds. Strain into a chilled cocktail glass.

Garnish with cherry and serve.

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