For even more cocktail recipes, also see our blog at: http://tvdistilling.com/tag/recipes/
The Nick Bottom*
Start with…
- 1 oz Freshly squeezed lemon juice
- 1/2 oz Ginger Liqueur (we prefer to make our own using one of many recipes)
- 1 1/2 oz Oberon Absinthe Superieure from Tualatin Valley Distilling (available online here)
- 2 – 4oz Ginger beer
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.
The Wanderer
Start with…
- A slice of fresh pineapple
- A sugar cube.
- 2 dashes of Angostura bitters
- 1 1/2 oz Morewood’s Usquebaugh from Tualatin Valley Distilling (available online here)
- 1 to 2 oz Plain water (or soda water to preference)
- 1/4 oz Vodka
- a dash of DE CABRÓN Jack’n Cola Pimenta sauce to taste
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.
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!
The Alchemist
Designed by Estanislado Orona of Raven & Rose:
- 2 ounces Morewood’s Usquebaugh from Tualatin Valley Distilling (available online here)
- 1/2 ounce Saffron syrup
- 1/4 ounce Lemon juice
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.
The Anachronism
Our out-of-historic-context take on the classic Gin & Tonic:
- 2 ounces Morewood’s Usquebaugh from Tualatin Valley Distilling (available online here)
- 2 ounces Tonic water
- 2 slices of lime
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.
The Bon Vivant
Our variation on the classic Boulevardier:
- 2 ounces Tualatin Valley Distilling’s Aged Fifty-Fifty American Whiskey (available online here)
- 1 ounce Imbue Petal & Thorn
- 1 ounce Sweet Vermouth
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.
The White Knight
A white whiskey Manhattan:
- 2oz Tualatin Valley Distilling’s New Make Fifty/Fifty
- 1oz Lillet Blanc
- A dash of orange bitters
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.
Single & Soda
An improved whiskey & water:
- 2oz Tualatin Valley Distilling’s New Make Oregon Single Malt
- 2oz Soda water
- Dash of Orange Bitters
- Dash of Simple Syrup to taste
Pour over ice and stir. Garnish with an orange peel and serve.