Cocktail Recipes

For even more recipes, also see our blog at: http://tvdistilling.com/tag/recipes/


13424003_10208812865016475_2847059837622415781_nThe Nick Bottom*

Start with…

To prepare…
Combine the lemon juice, ginger liqueur, and Oberon Absinthe in a glass and stir to mix. In a copper mug, add crushed ice then transfer the stirred mixture into the mug. Top with your favourite ginger beer of choice, give it a final stir and enjoy!

*Nick Bottom is a slightly lesser known character in Shakespeare’s A Midsummer Night’s Dream whose head was turned into that of a donkey. It seemed a fitting name for our take on a Moscow Mule using Oberon Absinthe.


IMG_1932The Wanderer

Start with…

To prepare…
Place sugar cube and pineapple slice in an old fashioned glass and saturate with bitters, add a dash of water. Muddle until dissolved. Fill the glass with ice cubes and add Morewood’s Usquebaugh. Add a float of vodka with a dash of Jack’n Cola Pimenta sauce. Garnish with pineapple slice and enjoy!

With credit to Keith Allen for the cocktail inspiration and structure which we mildly adjusted based on his recipe.


12391801_10207434929528949_6764840778365111716_n

Morewood’s Hibiscus Toddy

  • 2 ounces Morewood’s Usquebaugh from Tualatin Valley Distilling (available online here)
  • a small dollop of honey,
  • a dash of lemon juice,
  • a clove or two.
  • 1 bag Steven Smith’s Big Hibiscus tea blend 24, with hot water to top in your favourite mug.

Steep for two minutes and stir to dissolve the honey. Consume mass quantities and enjoy this seriously complex and non-traditional take on the classic hot toddy!


 

Image courtesy Estanislado Orona

Image courtesy Estanislado Orona

The Alchemist

Designed by Estanislado Orona of Raven & Rose:

Combine the saffron syrup, lemon juice and Morewood’s Usquebaugh, shake, and serve over crushed ice with lemon peel and a dusting of ground cinnamon.


 

unnamedThe Anachronism

Our out-of-historic-context take on the classic Gin & Tonic:

Squeeze the juice from one slice of lime and stir well with Morewood’s Usquebaugh, add the tonic water, then pour over ice and garnish with the other slice of lime. Enjoy a refreshing summer cocktail with hints of fall savory flavors.

 


 

 

IMG_1520The Bon Vivant

Our variation on the classic Boulevardier:

Stir well with ice and strain into a cocktail glass. Garnish with an orange twist or cherry.
Substitute the Fifty-Fifty with Tualatin Valley Distilling’s Oregon Single Malt American Whiskey (available online here) for a softer cocktail.

 


 

white-knightThe White Knight

A white whiskey Manhattan:

Pour over ice and stir.  Garnish with an orange peel and serve.

For a drier, more complex cocktail,  substitute our New Make Oregon Single Malt,  Dolin Blanc, and grapefruit bitters along with a grapefruit peel for garnish.

 

 

 


 

IMG_7788 Single & Soda

An improved whiskey & water:

Pour over ice and stir.  Garnish with an orange peel and serve. 

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