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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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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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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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Red, White, & Blueberry

Red, White, & Blueberry

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.

 

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Merry’s Cocoa

1½ oz Merrylegs Genever
½ oz Triple Sec
6 oz Hot Cocoa
Whipped Cream*
Wild Card Absinthe

In a mug pour Merrylegs, Triple Sec and Hot Cocoa – stir well
Top with Whipped Cream and a small float of Wild Card Absinthe
*Spirit flavored homemade whipping creams can be made by reducing sugar and adding in a small amount of spirit to the cream before whipping. For this cocktail we recommend whipping cream with Wild Card Absinthe!