1 oz Distiller’s Choice Peppermint Schnapps
1 oz Oregon Spirit Vodka
Splash of Meadowland Peppermint Simple Syrup
Crushed peppermint candy for rim
Optional mint leaf and/or mini candy cane for garnish
For a Santa-approved, sweet, simple and refreshing holiday cocktail, try a Candy Cane Martini! Shake the schnapps, vodka and simple syrup with ice until the shaker tin is very cold to the touch. Strain into martini glass pre-prepped with a candy rim. A mini candy cane or mint leaf makes a great garnish. Our Distiller’s Choice Peppermint Schnapps is a holiday favorite of ours and many others, and is available seasonally in the Tasting Room. Happy holidays!
1½ oz Oregon Spirit Vodka
¼ oz Wild Card Absinthe
½ oz Campari
2 oz fresh grapefruit juice
2 dashes Angostura bitters
1 grapefruit twist for garnish
Add all ingredients to clean shaker tin, fill with ice and shake well until tin is very cold to touch. Strain into a chilled coupe glass and garnish with grapefruit twist, making sure to express the oils from grapefruit peel into the cocktail.
2 ½ oz Oregon Spirit Vodka
¾ oz Simple Syrup
¾ oz Lime Juice
3 Cucumber Slices (1 slice for garnish)
Basil Sprig for Garnish
Bar Spoon of The Bitter Housewife Cardamom Bitters
Begin by dry muddling cucumber slices in the bottom of shaker tin. Add remaining ingredients, then ice and shake well for at least 30 seconds. Double strain (using both hawthorne strainer and super fine strainer) into a chilled martini glass. Now prepare the garnish by lightly spanking basil sprig in your palm. This technique will bring out the wonderful herbaceous aroma without damaging the leaves. Make a small cut representing the radius of the cucumber and place basil sprig through slit in cucumber slice. Finish by garnishing over rim of martini glass.
1½ oz Oregon Spirit Vodka
1 oz Midori
1 oz White Cranberry Juice
¼ oz Lime Juice
Lime Wheel for Garnish
Begin by adding all ingredients to shaker tin, then add ice and shake until tin is cold to touch. Finally strain into chilled martini glass and garnish with a lime wheel. Leprechaun Limeade (His)
1½ oz Merrylegs Genever
¾ oz Lime Juice
¾ oz Simple Syrup
2 Fresh Thyme Sprigs
Begin by adding all liquid ingredients to clean shaker tin. Strip only the leaves from thyme sprig and add to tin. Add ice and shake hard. Double strain (use both hawthorne strainer and fine strainer together) into chilled coupe glass to remove excess thyme. Garnish with remaining fresh sprig of thyme. This cocktail is great served up but can also be enjoyed on the rocks.
Valentine’s Day is approaching quickly! If you haven’t decided what cocktails you’ll be serving or enjoying, I’ll suggest a great duo. Both cocktails are approachable, and a hint of Distiller’s Choice Blackberry Cordial brightens up both of these classic cocktails. A mildly sweet martini was selected for the lady’s cocktail and a slightly higher proof Manhattan for the gentleman’s cocktail. Both drinks are phenomenal served up, but if preferred they’re also great on the rocks.
His Cocktail:
Blackberry Manhattan
2 oz C.W. Irwin Bourbon
1 oz Distillers Choice Blackberry Cordial
1-2 Dashes Bitters
Combine all ingredients in shaker tin. Add ice and stir gently until well mixed. Strain into a martini or coupe glass. Garnish with skewer of blackberries.
Her Cocktail:
French Kiss
1 1/2 oz Oregon Spirit Vodka
1 oz Distiller’s Choice Blackberry Cordial
3/4 oz Pineapple Juice
Combine all ingredients in shaker tin. Add ice and shake vigorously until cold to touch. Strain into martini or coupe glass. Garnish with a skewer of blackberries.
2 oz Oregon Spirit Vodka
½ oz Blue Curacao
4-6 Limes, halved & hollowed out for the shot vessel
Blue Colored Jello Mix (Prepped normally but subtracting 2½ oz water from recipe to compensate for Vodka)
Blue Food Coloring (optional)
This Recipe will yield 24-36 shots.
Seahawks Jello Shots! Prepare Jello mix with 2 cups of boiling water. I added 3 drops of blue food coloring to intensify the true blue of the Seattle Seahawks colors. Stir until dissolved, then add 5½ cups of ice cold water to jello liquid, stir and add Oregon Spirit Vodka & Blue Curacao. Place hollowed limes on baking sheet or in baking dish for cooling later. Use a Pyrex or other spouted measuring cup to fill the lime halves to the top with Blue Jello Mixture. Carefully move to fridge for the Jello to set, and wait 2-4 hours. When Jello is solid to the touch, move to a cutting board and use a sharp knife to cut each half into thirds, length-wise. Share and Enjoy. Go Hawks!
1/2 oz Oregon Spirit Vodka
1/2 oz Creme de Cocoa
1/2 oz Half & Half
1/2 oz Oregon Berry Simple Syrup
1/2 oz Brown Sugar & Cinnamon Simple Syrup
1/8 oz Wild Card Absinthe
Add all ingredients to a shaker tin filled with ice. Shake hard and strain into a Cinnamon & Sugar rimmed Martini Glass.
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.
1 oz Oregon Spirit Vodka
1/4 oz Wild Card Absinthe
1/2 oz Blueberry Simple Syrup
1/4 oz Simple Syrup
1/4 oz Egg White
Marishino Cherry
Fill Shaker Tin with ice, add Blueberry Simple Syrup & Oregon Spirit Vodka. Shake and strain into cocktail glass. In a clean Shaker Tin add Ice, Wild Card Absinthe, Simple Syrup, and Egg White. Shake Vigorously. Strain into cocktail glass on top of Blueberry & Vodka to create a layer of Absinthe foam on the top of the cocktail.
Garnish with 3 Marishino Cherries.
