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Corpse Reviver #2

Corpse Reviver Cocktail

Corpse Reviver Cocktail

Class Favorite at our local mixology class!

  • Absinthe Rinse
  • 3/4 oz Dry Gin
  • 3/4 oz Lillet
  • 3/4 oz Cointreau
  • 3/4 oz lemon juice

Rinse cocktail glass with absinthe using sprayer or adding a dash to the glass and rotating slowly. In mixing tin with ice, add remaining ingredients. Stir. Strain into glass.

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Jilted Gin

 

Jilted Gin
2 oz Merrylegs Genever Style Gin
½ oz Lime Juice
½ oz Simple Syrup
About a bar spoon of Wild Card Absinthe
Lime wheel

 

 

Our Merrylegs Genever Style Gin makes a fantastic gin & juice cocktail. The Wild Card Absinthe wash in this drink provides a unique counterpart to the lime, highlighting Merrylegs’ botanicals of anise and lemon. Begin by preparing a martini glass with an absinthe wash. (Coat the inside walls of the glass by using a small pour or Misto of absinthe.) Combine Merrylegs Genever, lime juice, and simple syrup in a shaker tin with ice. Shake until cold to touch, then strain into prepared martini glass. Garnish with lime wheel.

 

 

 

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Sazer-Shake

Sazer-Shake

1½ oz CW Irwin Straight Bourbon Whiskey
1 scoop Bonta Wild Card Absinthe Fudge Gelato
½ oz Wild Card Absinthe
Club Soda

 

 

Two classics join forces for this tasty treat — the Sazerac and the old time soda fountain milk shake. To prepare, muddle CW and gelato in a pint glass or shaker tin. Then separately fill a Collins glass with ice and pour absinthe over. Add muddled CW and gelato and top with club soda. Garnish with chocolate if desired.

The delicious gelato used for this recipe is one of Oregon Spirit Distillers’ collaborations with Bontà Natural Artisan Gelato, made locally in Bend, Oregon. Be sure to check them out!

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Pamplemousse Kiss

Pamplemouse Kiss

 

 

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.

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Absinthe Sour

 

Absinthe Sour

 

1½ oz Wild Card Absinthe
3⁄4 oz Simple Syrup
Juice from 1⁄2 a lemon
3⁄4 oz Egg White

A salute to National Absinthe Day, here is a recipe for the traditional Absinthe Sour using Wild Card Absinthe. A Double Gold Medal Award and Best of Category went to Wild Card in 2014 at the International Spirit Competition in San Francisco. This cocktail is well-rounded with distinct presence of absinthe producing delicate notes of fennel, star anise and wormwood.

To make the Absinthe Sour, fill cocktail shaker with ice, add all ingredients and shake vigorously. Shake very hard to get the ingredients to emulsify and form a layer of foam on top of the cocktail. Garnish with Lemon Twist.

 

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Cherry New Year

Cherry New Year

 

 

 

 

 

 

 

 

 

 

 

 

 

2 oz OSD Distiller’s Choice Dry Gin
3-4 drops Wild Card Absinthe
1/2 oz Cherry Simple Syrup
Champagne
Lemon Twist for Garnish

 

To make a great New Years cocktail, begin with a clean shaker tin full of ice. Add Dry Gin, Wild Card and Cherry Simple Syrup, then shake until tin is cold to the touch. Strain into a coupe glass and top with champagne. Garnish with lemon twist.

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Absinthe Sour

 

1½ oz Wild Card Absinthe
3⁄4 oz Simple Syrup
Juice from 1⁄2 a lemon
3⁄4 oz Egg White

To make the Absinthe Sour, fill cocktail shaker with ice, add all ingredients, and shake vigorously. Shake very hard to get the ingredients to emulsify and form a layer of foam on top of the cocktail. Strain into a chilled Old Fashioned glass.

 

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Sparkling Wild Sazerac

 

1/2 oz Wild Card Absinthe
2 oz C.W. Irwin Bourbon
1 Sugar Cube
2 Dashes Bitters
Soda Water
Lemon Twist

For a tasty variation of a traditional sazerac, pour Wild Card, C.W. Irwin Bourbon, sugar cube and bitters in a rocks glass and muddle well. Fill glass with ice. Top with small amount of soda water and stir. Add lemon twist for garnish.

 

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Berry Solstice

 

Berry Solstice

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

 

 

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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.