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French 75

This drink seems too delightful to be named after the kick of a WWI French field gun.

  • 1 oz Portland Dry Gin 33
  • ½ oz lemon juice
  • ½ oz simple syrup
  • sparkling wine
  • 1 lemon peel for garnish

Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill with ice and shake until cold. Strain into a chilled coupe glass and top with sparkling wine. Garnish with a lemon peel.

Negroni

One of the world’s greatest cocktails!

  • 1 oz Portland Dry Gin 33
  • 1 oz Campari
  • 1 oz sweet vermouth
  • 1 orange peel for garnish

Combine all ingredients in a mixing glass with ice. Stir until cold and strain into a chilled coupe glass or an old-fashioned glass filled with fresh ice. Garnish with an orange peel.

Tom Collins

Our Gin 33 is perfect in this classic, warm weather refresher.

  • 1½ oz Portland Dry Gin 33
  • ½ oz lemon juice
  • ½ oz simple syrup
  • 2 oz soda water
  • 1 lemon peel for garnish

Add gin, lemon juice, and simple syrup to a cocktail shaker. Fill with ice and shake until cold. Add soda water to the shaker and strain into a collins glass filled with fresh ice. Twist the lemon peel over the cocktail and drop into the drink to serve.

In the Pines

  • 2 oz Amber Rum
  • ¾ oz sweet vermouth
  • ½ oz Cascadia American Bitter Liqueur
  • 1 dash Bitter Housewife Aromatic Bitters
  • 1 orange peel for garnish

Stir all ingredients over ice and strain into a chilled coupe glass. Garnish with an orange peel.

Havana Sidecar

  • 1½ oz Amber Rum
  • ¾ oz Combier Orange Liqueur
  • ¾ oz lemon juice
  • orange peel for garnish

Shake all ingredients with ice and fine strain into a chilled coupe glass. Garnish with an orange peel.

S. S. Kubrick

It might feel like winter but sipping this red rum punch will leave you feeling like the sun is shining.

  • 1 bottle (750ml) Amber Rum
  • 12 oz Pok Pok Som Strawberry Drinking Vinegar
  • 4 oz Combier Orange Liqueur
  • 4 oz lime juice
  • 48 oz sparkling water

Combine all ingredients in a punch bowl and float lime wheels as decoration. Serve over ice in 4-6 oz punch glasses. Makes 15-20 servings.

Golden Lights

  • 1 oz Old Tom Gin
  • 1 oz fino Sherry
  • 1 oz dry vermouth
  • Dash of lemon or grapefruit bitters
  • Lemon twist for garnish

Stir all ingredients in a mixing glass with ice. Fine strain into a chilled coupe glass. Garnish with a lemon twist.

Old Tom Collins

This calming herbal elixir is an excellent anecdote for a busy day.
  • 1½ oz Old Tom Gin
  • ½ oz lemon juice
  • ½ – ¾ oz chamomile tea syrup, depending on desired sweetness (recipe below)
  • soda water
  • lemon twist as garnish

Combine all ingredients except soda in a cocktail shaker with ice. Shake until cold; strain into collins glass filled with ice and top with soda water. Garnish with a lemon twist.

Chamomile Tea Syrup: Steep one heaping tbsp of chamomile flowers in 1 cup of water just cooler than boiling for 20 minutes. Strain the chamomile flowers and measure remaining liquid. Add an equal part of sugar and stir until dissolved. Syrup will keep in refrigerator for several weeks.

Miss Carter

  • 1 oz Portland Dry Gin 33
  • 1 oz Cocchi Americano
  • ½ oz lemon juice
  • ½ oz chamomile tea syrup (recipe below)
  • Baerlic Brewery Invincible IPA
  • 1 lemon wheel for garnish

Combine all ingredients except IPA in a cocktail shaker with ice. Shake until cold then strain into a glass of your choice and top with IPA. Garnish with a lemon wheel.

Chamomile Tea Syrup: Steep one heaping tbsp of chamomile flowers in 1 cup of water just cooler than boiling for 20 minutes. Strain the chamomile flowers and measure remaining liquid. Add an equal part of sugar and stir until dissolved.

Kentucky Corsage

Conjure a classic Southern soirée with this spiced citrus bourbon punch.

  • 1 bottle (375ml) Distiller’s Workshop Bourbon Whiskey
  • 6 oz New Deal Ginger Liqueur
  • 8 oz orange juice
  • 4 oz lemon juice
  • 4 oz simple syrup
  • 12 oz The Jasmine Pearl Orange Spice Tea, cold-brewed (recipe below)
  • 12 oz sparkling water
  • 1/2 oz The Bitter Housewife Orange Bitters
  • 1/2 oz The Bitter Housewife Aromatic Bitters

Combine all ingredients in a standard-sized punch bowl. Serve over ice in 4 -5 oz cups. Makes 10-15 servings.

Cold-Brewed Orange Spice Tea: Combine 3 tsp The Jasmine Pearl Orange Spice Tea loose-leaf tea with 24 oz cool water. Place in fridge overnight (10-14 hours). Strain off liquid and add to punch bowl or store in fridge for up to three days.

Salty Dog

  • 1½ oz New Deal Vodka or Portland Vodka
  • grapefruit juice
  • kosher salt

Salt the rim of a rocks glass and fill with ice. Add vodka and top with grapefruit.

Cascadia Mimosa

  • ¼ oz Cascadia American Bitter Liqueur
  • 2 oz grapefruit juice
  • ¼ oz simple syrup
  • sparkling wine

Add Cascadia, simple syrup, and grapefruit juice to a champagne flute and top with sparkling wine.

Old St. Nick

Milk & cookies? We think Santa would prefer to take five with this cocktail.

  • 1 1/2 oz Old Tom Gin
  • 3/4 oz Starvation Alley Unsweetened Cranberry Juice
  • 1/4 oz simple syrup
  • Bradley’s Kina Tonic syrup
  • Mint sprig, fresh cranberries for garnish

Combine all ingredients over ice and shake. Pour over fresh ice into collins glass. Top with soda water and garnish with mint sprig and fresh cranberries.

Cascadia Carré

Our spin on this New Orleans classic is sure to make the good times roll.

  • ¾ oz New Deal Rye Whiskey
  • ¾ oz New Deal Brandy
  • ¾ oz Cascadia American Bitter Liqueur
  • 1 barspoon Bénédictine
  • 2 dashes Peychaud’s Bitters
  • 2 dashes Angostura Bitters
  • 1 orange peel

Stir all ingredients in a mixing glass with ice. Strain over one large ice cube in an old-fashioned glass and garnish with an orange peel.

Silver Bells

  • 1½ oz Old Tom Gin
  • ¼ oz Cascadia American Bitter Liqueur
  • ½ oz Bee Local Honey Water
  • ¼ oz dry vermouth
  • ¼ oz lemon
  • 1 dash The Bitter Housewife Lemon Bitters
  • mint leaves

Shake all ingredients over ice. Strain into coupe glass and garnish with mint leaves.

Shy Ruby Punch

One cup of this punch and your shiest guest is sure to sparkle.

  • 1 bottle (750ml) Portland Dry Gin 33
  • 8 oz Cascadia d’Amore American Bitter Liquer
  • 12 oz lemon juice
  • 12 oz simple syrup
  • 8 oz grapefruit juice
  • 24 oz The Jasmine Pearl Ruby Nectar Tea, cold-brewed (recipe below)
  • 16 oz sparkling wine

Combine all ingredients in a standard-sized punch bowl. Serve over ice in 4-6 oz cups. Makes 30+ servings.

Cold-Brewed Ruby Nectar Tea: Combine 3 tsp The Jasmine Pearl Ruby Nectar loose-leaf tea with 24 oz cool water. Place in fridge overnight (10-14 hours). Strain off liquid and add to punch bowl or store in fridge for up to three days.

AM Gold

  • 1 oz New Deal Coffee Liqueur
  • ½ oz Headframe Spirits Orphan Girl Bourbon Cream Liqueur
  • ¼ oz Amaretto
  • 2 oz Stumptown Cold Brew

Add all ingredients to cocktail shaker, fill with ice, and shake until cold. Strain into a glass of your choice over frsh ice and enjoy!

Rum Old Fashioned

This reinterpretation of a classic will be your favorite Winter cocktail.

  • 2 oz Amber Rum
  • ¼ oz Demerara syrup
  • 1 dash The Bitter Housewife Orange Bitters
  • 1 dash The Bitter Housewife Aromatic Bitters
  • Orange twist for garnish

Stir rum, bitters, and Demerara syrup in a mixing glass with ice. Strain over a large ice cube into an old-fashioned glass and garnish with an orange peel.

Amber Waves

Amber Rum and Bitter Liqueur makes for a sophisticated and complex cocktail that’s simple to mix and enjoy.

  • 1½ oz Amber Rum
  • ¾ oz Cascadia American Bitter Liqueur
  • 1 oz Sweet Vermouth
  • 1 Orange twist for garnish

Stir all ingredients with ice in a mixing glass. Strain into coupe glass and garnish with an orange twist.

Caraibico

  • 1 ½ oz Amber Rum
  • ½ oz Campari
  • ½ oz lime juice
  • 3 oz pineapple juice

Shake all ingredients over ice. Pour over ice into rocks glass and garnish with a pineapple flag.

Recipe by Sierra Kirk