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Bloody Merry

BloodyMerry

 oz Merrylegs Genever Style Gin
4 oz tomato juice
4 dashes Tabasco Pepper Sauce
4 dashes Worcestershire Sauce
½ oz pickle juice
¼ tsp ground black pepper
½ tsp horse radish
1 oz porter or stout beer
Salt, pepper & paprika for rim
Pickled veggies for garnish

For a unique take on a classic, this recipe combines our own house recipe bloody mix with our Merrylegs Genever Style Gin in place of the traditional vodka. To make your own, fill a shaker tin with ice and shake all ingredients except beer. Strain into an iced pint glass with a salt, pepper & paprika rim. Top with beer, use bar spoon to stir well and add pickled veggies on a skewer for garnish. (Garnish as pictured: Spanish olive, pickled carrot, green bean, bell pepper, garlic & onion.)

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Sinful C.W.

Sinful CW

 

 

 

 

 

 

 

 

 

 

 

 

Try this cranberry bourbon cocktail recipe for the holiday season. It’s a festive drink reminiscent of fall, and the winter spices add a nice touch with a slight effervescence.

2 oz C.W. Irwin Bourbon
½ oz Brown Sugar Simple Syrup
2 Whole Cloves
1 0z Cranberry Juice
Hard Cider
Cranberries for Garnish

Fill shaker tin with ice. Add C.W. Irwin Bourbon, Cranberry Juice, Simple Syrup and Whole Cloves. Shake, strain into martini or coupe glass then top with Hard Cider. Garnish with fresh or frozen whole cranberries.

 

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The Perfect Storm

 

Perfect Storm

 

 

 

 

 

 

 

 

 

 

 

 

 

1 oz One Eyed Jon Spiced Rum
½ oz Vanilla Simple Syrup
5 oz Cock & Bull Ginger Beer
½ oz D.C. Darkside Rum
Lime Wedge or Twist for Garnish

 

Begin with either Highball or Collins glass filled with ice. Add Vanilla Simple Syrup, then One Eyed Jon Spiced Rum, next top with ginger beer. Now to “float liquor” with a large flat spoon or bar spoon, turn spoon upside down over cocktail, put pour spout directly on top of upturned spoon and pour approximately one-half ounce of D.C. Darkside Rum on top of the cocktail. No need to stir. Garnish with lime wedge or twist.

 

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Port-O Manhattan

 

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The Manhattan is a tried and true cocktail enjoyed throughout the year. Here in Central Oregon with the onset of fall, you might elect to change up the classic Manhattan to create a drink even more indicative of the season. By using tawny port in place of sweet vermouth, the traditional Manhattan becomes a bit more complex. I also exchange the orange bitters for Angostura bitters to add zesty citrus notes to the drink, which balances nicely with the buttery, oaky flavors imparted by the port.

2 oz C.W. Irwin Bourbon
1 oz port
1 tsp. maple syrup
2 dashes of Angostura or orange bitters
Bourbon soaked or maraschino cherries for garnish

Begin with a shaker tin filled with ice. Add all ingredients and give a nice stir with bar spoon until well mixed. Strain into a Martini or Coupe Glass. Garnish with bourbon-soaked (pictured) or maraschino cherries.

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Drunk’n Pumpkin

 

Drunken Pumpkin

 

 

 

 

 

 

 

 

 

 

 

 

 
1 oz One Eyed Jon Spiced Rum
3 oz Jack is the New Black Pumpkin Beer by Boneyard
1/2 oz Brown Sugar and Cinnamon Simple Syrup
Cinnamon for Garnish

This cocktail is great for the upcoming Friday Halloween Parties, so long as too many Drunk’n Pumpkin’s don’t turn into Smashing Pumpkins!

 

 

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Oregon Muleberry

 

Oregon Muleberry

 

 

 

 

 

 

 

 

 

 

 

 

1½ oz Oregon Spirit Vodka
½ oz Marionberry Simple Syrup
2 oz Cock ‘N Bull Ginger Beer
¼ oz Lime Juice

Oregon Muleberry – A slightly spiced ginger cocktail, with the addition of Oregon Marionberries for a lick of sweetness, complimenting our Oregon Spirit Vodka. The Moscow Mule was the first vodka cocktail to take the U.S. by storm around 1941. It was created by John Martin and Jack Morgan, business partners in an and olde-English style pub named The Cock ‘n Bull, located on Hollywood’s Sunset Strip. Cock ‘N Bull, the original Moscow Mule mixer, is still preferred today.

Begin by filling cocktail glass or copper mug with crushed ice, add Marionberry Simple and Lime Juice, next Oregon Spirit Vodka and top with Ginger Beer. Garnish with a lime wedge.

 

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C.W. Bourbon Chai Delight

 

Bourbon Chai Delight

 

 

 

 

 

 

 

 

 

 

 

 

 

2 oz C.W. Irwin Bourbon
2 oz Chai Tea Concentrate
1 Bar Spoon Honey
2-4 Drops Wild Card Absinthe
Orange Wheel for Garnish

Begin by warming the chai tea, either in a pan or with an electric kettle. The chai portion can be very hot, as this is the only component which will be heated. Now add a bar spoon of honey to coffee mug. Add C.W. Irwin Bourbon and hot chai tea. Stir until honey is well mixed. Finish with a few drops of Wild Card Absinthe and garnish with orange wheel.

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Wild Card Absinthe Demo


Head Distiller Brad Irwin demos our Wild Card Absinthe and shares the fascinating history of the spirit.